Moroccan Lamb Tagine by the Barefoot Contessa on Food Porn Friday

Ina Garten, Barefoot Contessa, Women's History Month, Food Porn Friday

Photo: Quentin Bacon

On Food Porn Friday in celebration of National Women’s History Month, we are featuring the host of the TV program Barefoot Contessa viewed on the Food Network. Ina Rosenberg Garten was one of two children born to Charles H. Rosenberg, a surgeon specializing in otolaryngology, and his wife, Florence.

Garten had no formal training and began to cultivate her culinary abilities by studying the volumes of Julia Child’s seminal cookbook, Mastering the Art of French Cooking. Many never knew she was a former staff member of the White House Office of management n Budget. In school, she showed an aptitude for science and is known to use such a scientific mindset while experimenting with her recipes. She later relied on intuition and feedback from customers and friends in order to refine her recipes. She was primarily mentored by Eli Zabar (owner of Eli’s Manhattan and Eli’s Breads) and food connoisseur Martha Stewart.

Today, we are featuring a recipe for one of Ina’s delectable dishes, Moroccan Lamb Tagine. It’s obvious she loves cooking for her husband Jeffrey and hosting dinner parties at her home in The Hamptons.

Moroccan Lamb Tagine

  • Good olive oil
  • 6 small frenched lamb shanks (5 to 6 pounds total)
  • 3 cups chopped yellow onions (2 large onions)
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon grated fresh ginger
  • 1½ teaspoons chili powder
  • 1½ teaspoons ground turmeric
  • 1½ teaspoons ground cumin
  • ½ teaspoon ground cardamom
  • 1 (4-inch) cinnamon stick
  • 1 (28-ounce) can diced tomatoes, such as San Marzano
  • 2 cups good chicken stock, preferably homemade
  • 2 tablespoons light brown sugar, lightly packed
  • 4 (½-inch-thick) slices of lime
  • Kosher salt and freshly ground black pepper
  • 1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced
  • 1 pound butternut squash, peeled and 1-inch-diced
  • ½ pound sweet potatoes, unpeeled and 1-inch-diced
  • Steamed Couscous (see recipe), for serving
Barefoot Contessa, Cooking, Women's History Month

Image source: Ina Garten, Barefoot Contessa

Preheat the oven to 300 degrees.

Heat 2 tablespoons of olive oil in a very large (12- to 13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.

Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom, and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt, and 1 teaspoon pepper. Add the potatoes, butternut squash, and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with steamed couscous.

Steamed Couscous (Serves 6)

  • 4 tablespoons (½ stick) unsalted butter
  • 2 cups chopped yellow onions (2 onions)
  • 3 cups good chicken stock, preferably homemade
  • Kosher salt and freshly ground black pepper
  • 2 cups couscous (12 ounces)

Melt the butter in a large saucepan. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, 1½ teaspoons salt, and ½ teaspoon pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork and serve hot.

For more on this great recipe and other entertaining ideas, click here to check out the world of Ina Garten, the Barefoot Contessa, as we celebrate Women’s History Month!


Ratatouille by Cooking Pioneer Julia Child during National Women’s History Month

Julia Child, National Women's History Month, Food Porn Friday

Image source: Quote Hamster

Bon appetit! That was the famous teaser line by the beloved, most widely recognized female American chef who revolutionized American cuisine on her show, The French Chef. Julia Child left an indelible mark on her audience and the food world through her broadcasts on the PBS network. She taught her faithful viewers how easy and enjoyable cooking could be.

Julia Child (August 15, 1912 – August 13, 2004) was born Julia Carolyn McWillams in Pasadena, California, to John and Julia McWilliams. Julia began to study cooking in Beverly Hills, California. She married Paul Cushing Child in September 1946 who introduced her to cooking. 

She decided she wanted to learn about French cooking and, after studying the language, she enrolled at the famous Cordon Bleu cooking school. With two fellow students, Simone Beck and Louisette Bertholle, she formed a cooking school called L’Ecole des Trois Gourmandes (School of the Three Gourmets). In 1963, after appearing on a television panel show, Child began a weekly half-hour cooking program called The French Chef. Her work was recognized with a Peabody Award in 1965 and an Emmy Award in 1966.

Today we are featuring a delicious recipe for Ratatouille by famed chef, Julia Child. Bon Appetit!

Julia Child’s Ratatouille

Julia Child, French Food, Ratatouille

Image source:


  • Eggplant: 1 lb.
  •  Zucchini or summer squash: 1 lb.
  •  Olive oil: 4-6 Tbsp. (divided)
  • Salt: 1 tsp.
  • Mashed garlic: 2 cloves
  • Yellow onions: About 1 1/2 cups or 1/2 lb. (thinly sliced)
  • Salt & Pepper: to taste
  • Green peppers: 2 (about 1 cup, sliced)
  • Minced parsley: 3 Tbsp.
  • Red tomatoes: 1 lb. (Make sure they are ripe, firm, seeded, peeled, and juiced!)
  • Note: If you are using canned tomatoes, you will need about 1 1/2 cups.


  • Peel and cut the eggplant. Make sure you cut eggplant into lengthwise slices that are about 1-inch wide, 3-inch long, and 3/8-inch thick. Scrub the summer squash and cut into pieces the same size as eggplant. Take a bowl and put the vegetables into it. Toss the vegetables with one teaspoon salt.
    Julia Child, National Women's History Month, Food Porn Friday

    Image source: Cooking Channel

    Set them aside for 30 minutes. Drain every slice and dry with a towel.

  • Take a skillet and put four tablespoons of olive oil into it. Sauté the summer squash and eggplant, one layer at a time, for about one minute until the vegetables are slightly browned. Take them out into a dish.
  • Cook pepper and onions in the same skillet. Add a couple of tablespoons of olive oil if needed. Cook the vegetables for 10 minutes until they are tender. Add the garlic and season the mixture with salt and pepper.
  • Take the tomatoes and slice its pulp into 3/8-inch strips. Layer the tomatoes over pepper and onions, and season them with salt and pepper. Cover the skillet and let the vegetables cook for about 5 minutes on a low heat until the tomatoes start to render their juice. Check the seasoning and raise the heat. Boil the vegetables in the tomato juice until the juice evaporates entirely.
  • Take a casserole, about 2½-inch deep, and put 1/3 of the tomato mixture into it. Sprinkle the freshly minced parsley over tomatoes. Next, arrange half of the summer squash and eggplant on top. Layer the remaining tomatoes and parsley. Put the remaining summer squash and eggplant, and finish off with the rest of tomatoes and parsley.
  • Cover the casserole and put it on a low heat. Let everything simmer for about 10 minutes. Check it after 10 minutes, and season it if necessary. Raise the heat a little and cook everything for 15 minutes uncovered. Cook until all the juices evaporate. Be very careful about the heat. Avoid the vegetables getting scorch at the bottom of casserole.

Take it out, and serve!

Celebrating Chef Julia Child on #FoodPornFriday during #NationalWomensHistoryMonth!

Food Porn Friday: Jerk Spiced Grits with Spicy Tomato Shrimp Gravy

Barbara Smith, B. Smith, Chef, Cook, Food

Chef B. (Barbara) Smith

Today on Food Porn Friday, as we celebrate National Women’s History Month, we are featuring a mouthwatering recipe from the cookbook of one of our beloved chefs, B. Smith. She became a lifestyle icon thanks to her contemporary Southern cookbooks,  with three iconic restaurants, and working as an advocate for healthy living. Smith became a culinary ambassador for the U.S. Department of State’s Diplomatic Culinary Partnership in 2012 and worked with Ready Pac to bring culturally diverse food to the Armed Forces.

Smith made history by becoming the first black model to grace the cover of Mademoiselle magazine. We are featuring this favorite southern recipe with shrimp and grits, coming from her cookbook, B. Smith Cooks Southern-Style.


Spicy Tomato Shrimp Gravy
2 tablespoons butter
1/2 cup chopped onion
2 cloves garlic, finely chopped
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1 cup seafood broth or stock, or bottled clam juice
One 28-ounce can whole peeled tomatoes
Drained, liquid reserved and coarsely chopped
1 teaspoon Old Bay Seasoning
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 pound peeled and deveined shrimp
1 tablespoon chopped fresh parsley

In a large saucepan. Melt the butter over medium heat and sauté the onion, garlic, celery, and bell pepper until softened about 7 minutes.
Add the broth, tomatoes, and reserved tomato liquid, and bring to boil.
Add the Old Bay Seasoning, black pepper, and cayenne; simmer for 20 minutes. Stir in the shrimp, basil, and parley, and simmer until the sauce is slightly thickened and the shrimp is just cooked through about 5-8 minutes.

Jerk-Spiced Grits
4 cups chicken or vegetable stock or broth
1 1/2 tablespoons dried jerk seasoning or more to taste
1/2 teaspoon salt
1 cup quick-cooking grits
2 tablespoons butter
1/4 pound garlic herb cheese spread, such as Boursin Light
2 tablespoons chopped fresh parsley
Finely chopped scallions, for garnish

In a medium saucepan. Bring the stock, jerk seasoning, and salt to boil. Slowly stir in the grits. Reduce heat to medium-low, cover, and cook for 5-7 minutes, stirring frequently, until thickened
Add the butter and cheese, stirring until melted. Add the parsley and stir to blend. Served immediately, garnished with chopped scallions.

Bon Appetit!

Happy #NationalWomensHistoryMonth on #FoodPornFriday!

Tandoori Chicken on Food Porn Friday


Tandoori Chicken, Food Porn Friday, Indian Cuisine

Image Credit:

Today we are featuring Tandoori Chicken, a beloved popular Indian dish prepared by Vahchef from Vah Reh Vah that consists of chicken marinated in a combination of yogurt and spices. This dish is traditionally cooked in a tandoor (a cylindrical clay oven) but can also be prepared on your regular barbecue grill.

Tandoori Chicken

Prep time
20 mins Cook time
35 mins Total time
55 mins Tandoori Chicken

Main Ingredient: Chicken
Servings: 4 persons

  1. Ingredients
    • Ginger garlic paste – 1 tablespoon
    • Garam masala powder – 1/2 teaspoon
    • Cumin powder – 1 tablespoon
    • Red chili powder – 2 tablespoons
    • Red color water – 1 teaspoon
    • Salt – to taste
    • Turmeric powder – 1/4 tea spoon
    • Yogurt – 6 tablespoons.
    • Chat masala – 1 teaspoon
    • Coriander powder – 1 teaspoon
    • Chicken legs – 6 numbers
    • Kasuri methi powder (dry fenu greek leaves powder) – 1/2 teaspoon
    • Lemon juice – 1 number.• Oil – 2 tablespoons
    • Pepper powder – 1/2 teaspoon
    • Mixed vegetable – 150 grams

• Clean and cut 2 or 3 long slits on each piece.
• Apply salt, chili powder and 1/2 lime juice all over the chicken and keep aside for 15 minutes.
• Make marination with coriander powder, cumin powder, red chilies, kasuri methi, turmeric powder, garam masala powder, red color, salt and mix well with yogurt.
• Apply it all over the chicken making sure to apply well between all the slits and inside.
• Preheat your oven to 425-degrees and cook for 25 to 35 minutes till the chicken is tender.
• Remove from oven and serve hot.
• Garnished with sliced onions and lime wedges and also can be heated on a griddle if serving later.

For more information about this delicious dish and to watch the entertaining step-by-step video by Vahchef for making Tandoori Chicken, check out Vah Reh Vah. Bon appetit!

Happy #FoodPornFriday

Celebrating National Cherry Month with Grilled Chicken Topped with Fresh Cherry Salsa

Grilled Chicken & Fresh Cherry Salsa, National Cherry Month

Image credit: Iowa Girl Eats

Today on Food Porn Friday, we are observing National Cherry Month. We are delighted to present this quick and easy Grilled Chicken with Fresh Cherry Salsa recipe, from Kristin in the kitchen of Iowa Girl Eats. This recipe takes about 20 minutes to prepare and then…Bon appetit!

Grilled Chicken with Fresh Cherry Salsa

– 1-1/2lb cherries, pitted and roughly chopped
– 1/2 cup minced red onion
– 2 tbsps lemon juice
– 2 tbsps chopped fresh basil
– 1 tbsp balsamic vinegar
– 1 tsps honey
– 1/4 tsp salt
– 4 chicken breasts, pounded to uniform thickness
– extra virgin olive oil
– salt and pepper

– Start the Grilled Chicken & Fresh Cherry Salsa by pitting 1 1/2lb cherries.
– Once the cherries are pitted, roughly chop them up and an add ’em to a big bowl.
– Next add 1/2 cup minced red onions, and 2 Tablespoons fresh lemon juice.
– Then chop up and add a handful of fresh basil, and 2 teaspoons honey.
– Finally, add a dash of salt, and 1 Tablespoon balsamic vinegar. That’s it! Stash the mix in the fridge to chill while you get the chicken ready to grill.
– Pound a couple chicken breasts (I used a cast iron skillet) to uniform thickness in a ziplock bag. I like using a bag over plastic wrap because I feel as though a chunk or two always escapes and flies across the kitchen never to be seen or heard from again. Gross.
– Brush both sides with extra virgin olive oil, liberally season with salt & pepper, then grill over medium-high heat for 4 minutes a side, or until cooked through. You know I like me some fancy seasoning blends, but simple salt & pepper is still tre delish, and really lets the cherry salsa shine through.
– Let the cooked chicken rest for 5 minutes, then plate, scoop, drizzle, and serve!

For the full step by step visual directions, be sure to visit Iowa Girl Eats.

Happy #NationalCherryMonth on #FoodPornFriday

Helga’s Swedish Meatballs for Your Super Bowl Party

Red Rooster Harlem, Helga's Swedish Meatballs, Food Porn Friday

Image Credit:

Typically for your SuperBowl crowd, you might serve an assortment of tacos, chicken wings, boiled shrimp with cocktail sauce, an assortment of various finger foods, beer, wine, cheeses or club sandwiches. But, this year why not spice up your food spread and add a dish that is sure to be a real party pleaser for your Super Bowl shindig? Helga’s Swedish Meatballs coming from the kitchen of Marcus Samuelsson, co-founder and owner of Red Rooster Harlem, will add a delectable twist to your customary party foods.

Helga’s Swedish Meatballs
by Chef Marcus Samuelsson, Owner of Red Rooster in Harlem
Prep Time: 20 minutes | Cook Time: 25 minutes | Serving Size: 4 servings

For the meatballs
  • 1/2 cup fine dry breadcrumbs
  • 1/4 cup heavy cream
  • 2 tablespoons olive oil
  • 1 medium red onion, finely chopped
  • 1/3 pound ground chuck or sirloin
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 2 tablespoons honey
  • 1 large egg
  • 3 tablespoons unsalted butter
For the sauce
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1/4 cup lingonberry preserves
  • 2 tablespoons pickle juice
To garnish
  • lingonberry preserves
  • quick pickled cucumbers


  1. Combine the breadcrumbs and heavy cream in a small bowl, stirring with a fork until all the crumbs are moistened. Set aside.
  2. Heat the oil in a small skillet over medium heat. Add the onion and sauté for about five minutes, until softened. Remove from heat.
  3. In a large bowl, combine the ground beef, veal, pork, onion, honey and egg, and mix well with your hands. Season with salt and pepper to taste. 
  4. Add the breadcrumb-cream mixture and mix well. With wet hands (to keep the mixture from sticking), shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly moistened with water. You should have about 24 meatballs. 
  5. Melt the butter in a large skillet over medium-high heat. Add the meatballs, in batches if necessary, and cook, turning frequently, for about 7 minutes until browned on all sides and cooked through. Transfer the meatballs to a plate and drain off all but 1 tablespoon of fat from the skillet. 
  6. Return the skillet to the heat, whisk in the stock, cream, preserves and pickle juice, and bring to a simmer. Season to taste with salt and pepper. Add the meatballs to the sauce, reduce the heat to medium and simmer for about five minutes, until the sauce thickens slightly and the meatballs are heated through.  

Serve hot with mashed potatoes and quick-pickled cucumbers. 

This recipe is extracted from Food Republic. For more information and updates about Chef Marcus Samuelsson check out his website Bon appetit!

Happy #FoodPornFriday!

New Year’s Shrimp Scampi Cheesecake Appetizer

Shrimp Scampi Cheesecake Appetizer

Photo credit: NancyLou

Here’s a mouthwatering hors d’oeuvres combination for your New Year’s countdown. I came across this easy decadent recipe for Shrimp Scampi Cheesecake Appetizer by Betty L. Ince, from the kitchen of Happy New Year and Bon Appetit y’all.

Shrimp Scampi Cheesecake Appetizer

1 h 10 m |12 servings | 701 cals


  • Prep 45 minutes

  • Cook 25 minutes

  • Ready In 1 hour and 10 minutes

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet over medium-low heat, warm oil and saute onions and garlic until onions are translucent; set aside to cool. When cool, pour off liquid reserving garlic.
  3. Cut shrimp into 1/2 inch pieces, reserving 12 uncut for garnish. In a large skillet over medium-low heat, melt butter and add reserved garlic and all shrimp; cook shrimp for 2 to 4 minutes or until done.
  4. Remove center circle and a small portion of inside of cooled puff pastry shells.
  5. In a medium bowl, beat cream cheese until creamy; add one egg at a time and beat until well mixed. Add cream, Gouda, onions, shrimp and salt.
  6. Spoon filling into puff pastry shells.
  7. Bake in preheated oven for 20 to 25 minutes or until filling is browned on top. Garnish with whole shrimp and chopped chives; serve.

Happy New Year #FoodPornFriday!

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