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Ina is celebrating finishing her new book with an alfresco party with a Mediterranean theme. With recipes for Lamb Kebobs, Tomato Feta Salad and a Black and White Angel Food Cake.
Read more at: http://www.foodnetwork.com/shows/barefoot-contessa/episodes.season-8.html?oc=linkback
A holiday meal includes roasted pork loin with fennel stuffing, cauliflower gratin and pumpkin parfait with ginger biscuits.
Crunchy-noodle salad; Asian grilled salmon; lemon-yogurt cake with blueberry syrup.
Strawberry scones, wild-mushroom lasagna and a simple shrimp bisque are on the menu.
A finger-food lunch menu features bite-sized sandwiches; cold borscht soup in a mug; miniature chocolate and peanut cupcakes.
A harbor-side meal aboard a boat is prepared. Included: eggplant dip; roasted shrimp; orzo salad; coconut cake.
Chicken-salad Veronique served with herbed basmati rice; Gorgonzola and red-pepper bruschetta; old-fashioned chocolate cake.
A breakfast-buffet menu. Recipes: Irish soda bread; frittata; maple bacon; garlic-herb tomatoes; cinnamon-honey butter; a three-melon platter.
A beach BBQ menu includes grilled butterflied chicken, tomato kebobs, broccoli with balsamic dressing and mixed-berry Pavlova.
Lemon fusilli with arugula and panna cotta with balsamic strawberries are prepared.
A beach BBQ menu includes grilled butterflied chicken, tomato kebobs, broccoli with balsamic dressing and mixed-berry Pavlova.
