In a medium bowl, sift together 1 cup of flour, the baking powder, and salt.
Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Melt together the butter, 1 pound of chocolate chips, and the bitter chocolate in a medium bowl over simmering water. I bet it’ll be one of yours too.Butter and flour a 12 x 18 x 1-inch baking sheet. With fresh corn at peak season, now is the ideal time to make this delicious corn and basil salad. And the light oil and vinegar dressing enhances the flavors instead of burying them. In this preparation, the sweetness of the corn, the subtle sharpness of the onion, and the fresh, slightly grassy flavor of the basil all come through beautifully.
In fact, simplicity is what makes this the BEST corn and basil salad recipe you’ll ever find. You wouldn’t think that such a simple recipe would taste all that incredible but, believe me, it does. Simple! (My only tip is to use the very freshest produce you can find. All you’ve got to do is boil the corn quickly, cut the kernels from the cob, throw in chopped onion and basil, and toss it with a simple oil and vinegar dressing.
If you don’t count the salt and pepper, it only requires five ingredients – fresh corn, red onion, basil, cider vinegar, and olive oil.Įven people who hate to cook can make this recipe and earn raves doing so. Especially at this time of year, when fresh corn is plentiful and sweet as can be, this is the recipe you need!Īpart from the fact that it tastes ahh-mazing, the thing I love about this corn and basil salad is its simplicity. That’s why I wanted to share it with you. There are a lot of Barefoot Contessa fans out there, so many people are already familiar with this corn and basil salad recipe.īut if you haven’t heard of this recipe, you’ve really been missing something. Barefoot Contessa’s Best Corn and Basil Salad: Soon to Be Your Favorite It’s simple, fresh, flavorful, and a salad that I’ve made again and again. Sometimes I’ll eliminate ingredients that just seemed like gilding the lily or add others to kick up the flavor, or perhaps cut down on the oil or butter (Ina loves oil and butter) to make it a little healthier.īut I have never messed with Ina’s corn and basil salad recipe. I can’t say that about any other chef in my cookbook library.īut even though I have loved Ina’s simple, accessible recipes that emphasize fresh ingredients and look as good as they taste, I usually change them up a bit. Way back in 1999, I bought my first Ina Garten book, The Barefoot Contessa Cookbook. I instantly fell in love and have purchased a copy of every cookbook she’s published since. Barefoot Contessa’s Best Corn and Basil Salad: Don’t Mess with Perfection So should I ever be lucky enough to experience an Ina Encounter, I know we’d fall right into talking about favorite recipes and cooking techniques and probably become best friends for life.Īnd should that happen, I know that the very first recipe we’d discuss would be her Corn and Basil Salad. La Contessa and I have so many common interests. Not so with celebrity chef Ina Garten, known as The Barefoot Contessa. What of it?) But the problem with my fantasy is that if Simon ever did walk up to me and say hello, I’m pretty sure I’d be too stunned to speak. (Yes, I DO happen to have a throw pillow emblazoned with his devastatingly handsome visage. Personally, I’d rather spend a day with Simon Baker. Judging from the number of fake Keanu Reeves profiles that keep trying to friend me on Instagram, I’d say he’s an especially popular choice among women my age.
#Barefoot contessa favorite recipes movie#
Usually, those fantasies center on sports figures or movie stars. I think a lot of us have fantasies about meeting a famous person we admire and really hitting it off. Barefoot Contessa: Chef of the Best Corn and Basil Salad & My Celeb Crush Give it a try and you’ll see what I mean. The Barefoot Contessa’s BEST Corn and Basil Salad is one I wouldn’t dream of changing. Though I love creating recipes or changing up classics to suit my own taste, some things really can’t be improved upon.
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