Recipes from The Barefoot Contessa Cookbook

Ginger Chicken

1 C. honey
3/4 C. soy sauce
1/4 C. minced garlic (8 to 12 cloves)
1/2 C. peeled and grated ginger root
2 Chickens (3 1/2 lbs. each), quartered, with backs removed

Cook the honey, soy sauce, garlic and ginger root in a small saucepan over low heat until honey is melted. Arrange the chicken in a large, shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat oven to 350.

Place the baking pan in the oven and bake for 1/2 hour. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees. Continue baking for 30 minutes, or until juices run clear when you cut between the leg and the thigh and the sauce is a rich dark brown.
Serves 4 to 6

Roasted Carrots

12 Carrots
3 T. olive oil
1 1/2 t. kosher salt
1/2 t. freshly ground black pepper
2 T. minced fresh dill or flat-leaf parsley

Preheat oven to 400. 

Slice carrots diagonally into 1 1/2" thick slices. Toss them in a bowl with the olive oil, salt and pepper. Place on a baking sheet in one layer and roast in the oven for 20 minutes.

Toss the carrots with minced dill or parsley, season to taste, and serve.
Serves 6

Croissant Bread Pudding

3 Extra-large whole eggs
8 Extra-large egg yolks
5 Cups half-and-half
1 1/2 Cups sugar
1 1/2 t. vanilla
6 Croissants, preferably stale
1 C. raisins

Preheat oven to 350 degrees.

In a medium bowl, whisk together he whole eggs, yolks, half-and-half, sugar and vanilla. Set aside.

Slice the croissants in half, horizontally. In a 10x15x21/2-inch oval baking dish, place bottoms in pan then add raisins and tops of croissants (be sure to place raisins in the middle so they do not burn). Pour custard mixture over croissants and allow to soak for 10 minutes, pressing down gently.

Place pan in a larger one filled with an inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
Serves 8 to 10

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