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The Barefoot Contessa Cookbook: More party food

roasted eggplant spread, parmesan croutons
Roasted eggplant spread

It was probably not my smartest move to kick off the project by making nine recipes from five cookbooks in two days. But I was hosting a party and thought it would be good to try out a range of appetizers and nibbles, particularly since we don’t have enough room for a sit-down dinner for the number of people I invited.

I was looking for things I could cook ahead and serve without warming up, since our apartment gets RedPeppersvery warm in the summer and I didn’t want to add to it with a freshly heated oven. I had a feeling The Barefoot Contessa Cookbook would have good options; the Long Island shop closed before I moved to this part of the country but the book’s pictures suggest food you could bring home in cartons, turn into a pretty china dish, and offer to your weekend houseguests with wine and cheese. The eggplant spread looked like it would be as delicious at room temperature as it was when warm.

The recipe was very easy to prepare. You peel and dice an eggplant, dice red bell pepper and red onion, and mince some garlic. peeling eggplant to roastToss these with some olive oil, salt and pepper, and roast them at 400 degrees for about 45 minutes. When the chunks have cooled a bit, throw them into a food processor with a bit of tomato paste and pulse them until the consistency looks right: well blended but with some chunks.

I wanted to offer something interesting for dipping into the spread, and thought the parmesan croutons would fit the bill. Since they’re not cubes but individual slices of baguette, I took to calling them toasts instead of croutons, not that it really matters. Preparing these was easy too: slice a baguette diagonally into inch-thick slices, brush with olive oil and season with salt and pepper, top with freshly grated parmesan, and toast in a 400-degree oven for about 15 minutes. EggplantMixtureI think next time I make them I’ll slice the bread a bit thinner, which will mean a shorter cooking time; an inch-thick slice of bread is a bit hefty to bite into even if you haven’t dipped it into eggplant spread or hummus.

Both the eggplant spread and the toasts tasted great. The guests polished off about half the eggplant spread during the evening. More of the toast was left; people were pairing the dips with plain untoasted baguette and veggies as well. I wasn’t terribly surprised that the spread went over well; I’ve cooked from this book before and enjoyed everything I’ve tried. Ina Garten’s recipes focus on fresh, high-quality ingredients, with just enough preparation to build flavor and texture without overcomplicating matters.EggplantMixtRoasted

Verdict: Success. Both recipes were easy and delicious.I may hold off on making them again until the fall, though, since I try to avoid using the oven during the hottest months. But I will make them again, and want to try other unfamiliar recipes from the book as well.ParmesanToasts

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