Ina Garten's Sundried Tomato Basil Palmiers | Barefoot Contessa | Food Network
Palmiers are generally sweet, but Ina shows how to make a savory version!
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Sundried Tomato Basil Palmiers
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 13 min
Prep: 2 min
Cook: 11 min
Yield: 20 serving pieces
Ingredients
1 1/4 cups sun-dried tomatoes, chopped
3 tablespoons chopped garlic (9 cloves)
5 cups basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3/4 cup good olive oil
1 cup freshly grated Parmesan
1 sheet puff pastry, defrosted (recommended: Pepperidge Farm)
1 egg mixed with 1 tablespoon water, for egg wash
Directions
Directions
Preheat the oven to 400 degrees F.
To make the paste, place the sun-dried tomatoes and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until pureed. Add the Parmesan and puree for 15 seconds. Set aside.
Unfold 1 sheet of puff pastry and place it on a lightly floured board. With a rolling pin, lightly roll the dough until it's a 13-inch square. Using a knife, spread the paste over the top of the puff pastry. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the 2 folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Brush each piece with egg wash and place in the oven. Bake for 6 minutes. Turn each pastry slice over and continue baking an additional 5 minutes.
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Ina Garten's Sundried Tomato Basil Palmiers | Barefoot Contessa | Food Network
Brine for Chicken (for the JUICIEST Roast Chicken of your LIFE!!)
This is a chicken brine that will yield the most succulent, juiciest roast chicken you will EVER have in your life! Brining injects flavour, tenderises the meat and injects moisture - you will be blown away how juicy even the chicken breast is.
Once you learn how to brine chicken and taste the incredible results, you will never look back. It's simple and makes roasting a chicken stress free because you have extra insurance to ensure it stays juicy even if you overcook it a bit, plus injects flavour into the flesh!
PRINT RECIPE:
Herb Baked Chicken + Slaw | EASY & DELICIOUS | My Choice Kitchen
Let’s make a tasty herb baked chicken dinner! We have a bunch of leftovers from shooting our recent episodes so we’re putting them all together to make this delicious meal. The homemade pesto which seasons the chicken thighs came from our previous episode, Eggplant Pizza, and the other ingredients will be used to make a summer slaw. What leftovers do you have and how can you make it into a tasty meal?
My Choice Kitchen is a family-friendly cooking show about choosing JOY! We explore delicious and healthy choices for the plate that make you feel GREAT!
HERBED BAKED CHICKEN
4 organic chicken thighs
4 tablespoons homemade pesto (recipe below)
S+P
Bake at 400 degrees for 35-40 minutes, or until the temperature reaches 165 degrees!
PLANT-BASED PESTO
1 cup basil
3-4 tablespoons parsley
1 garlic clove
½ cup pine nuts
½ cup walnuts
½ cup vegan parmesan (equal parts cashews and nutritional yeast)
¼ cup EVOO
1 lemon, juiced
S&P
Using scissors, snip about 1 cup of basil and 3-4 tablespoons of fresh parsley straight from the plant, but if you’re using fresh herbs from the store, just use the picked leaves from the stems. Put the fresh herbs into a food processor and drop in a clove of garlic for flavor. Pour in pine nuts and walnuts. Next, add plant-based parmesan. (Make this ahead of time by pulsing together one-part cashews and one-part nutritional yeast in a food processor until crumbly like parmesan cheese!) Add ¼ cup EVOO, the juice of 2 lemon cheeks and S&P, and blend the pesto together until smooth.
SLAW
1 cup cilantro
¼ cup extra virgin olive oil
S+P
½ California avocado
3 tablespoons white wine vinegar
6 green onions
½ head green cabbage
1 red bell pepper
6 carrots
For the dressing combine the cilantro, oil, S+P, avocado, and vinegar in a food processor and blend until a smooth dressing like consistency. Chop the green onions, shred the cabbage, julienne the red pepper, and grate the carrot. Add all the veggies to a mixing bowl and toss with dressing. Add more oil and vinegar if necessary and serve with a piece of herb bakes chicken on top!
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Chef Daniella’s Recommendations:
Toaster oven
Mini Food Processor
OXO Table Top Grater
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Herb Baked Chicken with Pesto | DELICIOUS RECIPE
#MyChoiceKitchen #RejoiceInChoice #BakedChicken
Gordon Ramsay's French Chicken Dish
Gordon Ramsay calls in his daughter to help make this classic French chicken dish: chicken fricasse! This herby, garlicky and warm dish is sure to bring the family together this fall! Get more dinner inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network TV! Visit for where to watch! #Dabl #DablNetwork #CordCutters #FreeTV
Couscous stuffed twin hens
INGREDIENTS: 2 chopped Red bell pepper, sliced half medium onion, 2 sliced garlics , 1/2 cup water, 1 Tabl spn paprika, tspn powdered cayenne pepper, half tspn powdered ginger, 1 Tabl spoon any cooking Oil.
SEASONINGS FOR HENs: 1 Tabl spn salt for each hen, 2 teaspn Adobo or (salt based seasoning such as garlic salt etc) for each hen.