Barefoot Contessa How Easy Is That?

by Celia Sin-Tien Cheng
November 11, 2010

This month’s winners are Lauren and Anthony!

Below is the original Baking Friday post.

Q: WHAT’S YOUR FAVORITE COOKBOOK?

Scroll down to enter a comment, and click “submit” after the preview appears on screen. Send us your answer by midnight tonight for the chance to win a copy of Barefoot Contessa How Easy is That?. Winners will be contacted via email. This Baking Friday is open to participants living in all 50 states.

Barefoot Contessa How Easy is That?
by Ina Garten
(Clarkson Potter, 2010)
$35

Ina Garten, a.k.a. The Barefoot Contessa, is my hero. I use her cookbooks religiously because her recipes are simple, downright delicious and perfect for entertaining.

Her latest cookbook, Barefoot Contessa How Easy is That?, is an instant classic! The moment I picked up the book, I wanted to make every single recipe: smoked salmon deviled eggs, tarragon potato salad, red velvet cupcakes… (Are you drooling yet? The list goes on and on.) And true to the title of the book, the recipes are unbelievably easy!

Enter this week’s Baking Friday to win a copy of Barefoot Contessa How Easy is That? If you love to cook, this is a chance you cannot miss!

Here is a peek into the cookbook — Ina Garten’s recipe for “Stilton & Walnut Crackers.”

Stilton & Walnut Crackers
(photo at top)

Makes 24 crackers

I came across this very British cracker in London—a savory shortbread made with Stilton and walnuts. I make extra rolls of dough and freeze them unbaked so I can just defrost, slice, and bake the crackers before guests arrive. Everyone loves these and there are never any leftovers!

¼ pound (1 stick) unsalted butter, at room temperature
8 ounces Stilton, crumbled, at room temperature (12 ounces with the rind)
1 ½ cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 extra-large egg beaten with 1 tablespoon water, for egg wash
¼ cup walnuts, finely chopped

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, until smooth. With the mixer on low, add the flour, salt, and pepper and continue beating for about 1 minute until the dough is in large crumbles. Add 1 tablespoon of cold water and mix until the dough comes together.

Dump the dough onto a floured board and roll it into a 12-inch-long log. Brush the log completely with the egg wash. Spread the walnuts on a cutting board and roll the log back and forth in the walnuts, pressing lightly, to distribute them evenly on the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.

Meanwhile, preheat the oven to 350 degrees and line a sheet pan with parchment paper.

Cut the log into 3⁄8-inch-thick slices with a small sharp knife and arrange the crackers on the sheet pan. Bake for 22 minutes, until very lightly browned, rotating the pan once during baking. Cool on the pan and serve at room temperature.