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Breakfast Fruit Crunch | Recipes
Serves 4 | Level: Beginner Photo: Quentin Bacon 1 cup old-fashioned or quick-cooking (not instant) oatmeal½ cup sweetened, shredded coconut½ cup sliced or slivered almonds3 tablespoons vegetable oil2 tablespoons honey8 to 10 strawberries, diced½ cup blueberries¼ fresh pineapple, preferably golden, diced2 cups plain yogurt 1 cup old-fashioned or quick-cooking (not instant) oatmeal ½ cup sweetened, shredded coconut ½ cup sliced or slivered almonds 3 tablespoons vegetable oil 2 tablespoons honey 8 to 10 strawberries, diced ½ cup blueberries ¼ fresh pineapple, preferably golden, diced 2 cups plain yogurt Preheat the oven to 350 degrees. To make the granola, toss the oatmeal, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a metal spatula, until the mixture turns an even golden brown, about 20 minutes. Remove the granola from the oven, scrape the pan with the spatula to loosen the granola, and allow to cool, stirring once. Combine the strawberries, blueberries, and pineapple in a bowl. In 4 parfait glasses or tall glasses, alternately layer half the fruit, then half the yogurt, and sprinkle with the cooled granola. Repeat with a second layer of fruit, yogurt, and granola. Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Blueberry Bran Muffins | Recipes
Makes 12 Muffins | Level: Beginner Photo: Quentin Bacon ½ cup vegetable oil, plus extra for greasing the pan1 cup all-purpose flour1 teaspoon kosher salt½ teaspoon baking powder½ teaspoon baking soda½ teaspoon ground cinnamon7 ounces Greek yogurt½ cup sugar½ cup honey2 extra-large eggs, lightly beaten1 teaspoon pure vanilla extract2½ cups wheat bran1½ cups fresh blueberries (8 ounces) ½ cup vegetable oil, plus extra for greasing the pan 1 cup all-purpose flour 1 teaspoon kosher salt ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon ground cinnamon 7 ounces Greek yogurt ½ cup sugar ½ cup honey 2 extra-large eggs, lightly beaten 1 teaspoon pure vanilla extract 2½ cups wheat bran 1½ cups fresh blueberries (8 ounces) Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners. Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, ½ cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined. Scoop the batter into the muffin cups with a rounded 2¼-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature. Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags breakfast, brunch, Entertaining, Easy, Make Ahead , Vegetarian, Light, baking, kids , muffins, blueberries Share This
Blue Cheese Burgers | Recipes
Makes 8 to 10 Burgers | Level: Beginner Photo: Quinten Bacon 2 pounds ground chuck1 pound ground sirloin3 tablespoons steak sauce6 extra-large egg yolks1½ teaspoons kosher salt¾ teaspoon freshly ground black pepper4 tablespoons (1/2 stick) cold unsalted butter8 to 10 hamburger buns8 ounces blue cheese, such as Danish BlueArugula, for servingSliced tomatoes, for serving 2 pounds ground chuck 1 pound ground sirloin 3 tablespoons steak sauce 6 extra-large egg yolks 1½ teaspoons kosher salt ¾ teaspoon freshly ground black pepper 4 tablespoons (1/2 stick) cold unsalted butter 8 to 10 hamburger buns 8 ounces blue cheese, such as Danish Blue Arugula, for serving Sliced tomatoes, for serving In a large bowl, carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash the mixture. Lightly form hamburger patties and press lightly into shape. Press a thin slice of butter into the top of each hamburger, making sure the meat entirely encases the butter. Prepare a charcoal or a stovetop grill and cook the hamburgers for 4 minutes on one side, turn, and cook 3 minutes on the other side for medium-rare. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes. Meanwhile, grill the buns, cut side down, for 1 minute, until toasted. Place a hamburger and a slice of blue cheese in each bun, plus arugula and tomato serve hot. Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Vegetable Coleslaw Sides Intermediate Old-Fashioned Potato Salad Sides Beginner Outrageous Brownies Dessert Beginner
Cheddar Corn Chowder | Recipes
Serves 10 to 12 | Level: Beginner 8 ounces bacon, chopped 1/4 cup good olive oil 6 cups chopped yellow onions (4 large onions) 4 tablespoons unsalted butter 1/2 cup all-purpose flour 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/2 teaspoon ground turmeric 12 cups chicken stock, preferably homemade 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds) 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds) 2 cups half-and-half 1/2 pound sharp white Cheddar cheese, grated 8 ounces bacon, chopped 1/4 cup good olive oil 6 cups chopped yellow onions (4 large onions) 4 tablespoons unsalted butter 1/2 cup all-purpose flour 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/2 teaspoon ground turmeric 12 cups chicken stock, preferably homemade 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds) 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds) 2 cups half-and-half 1/2 pound sharp white Cheddar cheese, grated In a large stockpot on medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cobs and blanch the kernels for 3 minutes in boiling salted water. Drain. (If using frozen corn, you can skip this step.) Add the corn to the soup, then add the half-and-half and Cheddar. Cook for 5 more minutes, until the cheese is melted. Season to taste with salt and pepper. Serve hot with a garnish of bacon. Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Eton Mess | Recipes
Serves 6 | Level: Intermediate Photo: Quentin Bacon 4 (6-ounce) packages fresh raspberries, divided1 cup plus 3 tablespoons sugar1 tablespoon freshly squeezed lemon juice1 tablespoon framboise liqueur1½ cups cold heavy cream1 teaspoon pure vanilla extract3 (3-inch) bakery meringue shells, broken in pieces 4 (6-ounce) packages fresh raspberries, divided 1 cup plus 3 tablespoons sugar 1 tablespoon freshly squeezed lemon juice 1 tablespoon framboise liqueur 1½ cups cold heavy cream 1 teaspoon pure vanilla extract 3 (3-inch) bakery meringue shells, broken in pieces Pour 2 packages of the raspberries, 1 cup of sugar, and the lemon juice into a 10-inch sauté pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 2 packages of raspberries and the framboise into the hot mixture and refrigerate until very cold. In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 3 tablespoons of sugar, and the vanilla together on medium-high speed until it forms firm peaks. In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture, and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve. Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags Dessert, summer, Spring, ina's favorite desserts, Entertaining, Easy, Light , Gluten Free , Vegetarian , no-cook, kids , raspberries Share This
Accidental Turkey | Recipes
Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary, and lemon zest. Wash the turkey inside and out, drain it well, and pat it dry with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch any drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave it in the fridge. The skin will dry out and turn a little translucent. Preheat the oven to 450 degrees. Be sure your oven is very clean! Place the onion, lemon, and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper. Roast the turkey for 45 minutes, placing it in the oven legs first. Lower the temperature to 325 degrees and roast it for about another hour, until 165 degrees for the breast and 180 degrees in the thigh on an instant-read thermometer. Remove from the oven, cover the turkey tightly with aluminum foil, and allow it to rest for 20 to 30 minutes. Carve and serve with the pan juices. Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Asparagus & Prosciutto Bundles | Recipes
Serves 6 | Level: Intermediate Kosher salt2 pounds medium-size asparagus, bottom thirds discarded6 slices of Italian prosciuttoGood olive oil2 tablespoons white truffle butterFleur de sel and freshly ground black pepper2 ounces grated Gruyère cheese Kosher salt 2 pounds medium-size asparagus, bottom thirds discarded 6 slices of Italian prosciutto Good olive oil 2 tablespoons white truffle butter Fleur de sel and freshly ground black pepper 2 ounces grated Gruyère cheese Preheat the oven to 400 degrees. Fill a large pot with water, add 1 tablespoon salt, and bring to a boil. If the asparagus are thick, peel them halfway up the stalk with a vegetable peeler. Immerse the asparagus in the boiling water and cook for 2 minutes. Drain the asparagus and put them immediately into a large bowl of ice water to set the bright green color. Allow to chill for 2 to 3 minutes. Drain and pat the asparagus dry. Gather 6 to 8 asparagus spears into a bundle with the tips together, and wrap a slice of prosciutto securely around the middle. Repeat to make 6 bundles. Brush a rectangular baking dish (large enough to hold the bundles in one layer) with 1½ tablespoons of olive oil. Place the bundles seam side down in the baking dish, arranged side by side, with the tips facing the same way. In a small saucepan, heat the truffle butter and 1½ tablespoons of olive oil until the butter melts. Drizzle it over the bundles. Sprinkle with ¾ teaspoon fleur de sel, ½ teaspoon pepper, and the Gruyère and bake for 12 to 15 minutes, until the butter is sizzling and the cheese melts and starts to brown. Serve hot. Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Baked Chocolate Pudding | Recipes
Preheat the oven to 325 degrees. Lightly butter a 2-quart (9 x 12 x 2-inch) oval baking dish. Melt the butter and set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside. When the egg and sugar mixture is ready, lower the speed to low and add the vanilla seeds, framboise (if using), and the cocoa powder and flour mixture. Mix only until combined. With the mixer still on low, slowly pour in the cooled butter and mix again just until combined. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out three-quarters clean. The center will appear very under-baked; this dessert is between a brownie and a pudding. Allow to cool and serve with vanilla ice cream. Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Baked Shrimp Scampi | Recipes
Serves 6 | Level: Beginner Photo: Quentin Bacon 2 pounds (12 to 15 per pound) shrimp in the shell3 tablespoons good olive oil2 tablespoons dry white wineKosher salt and freshly ground black pepper12 tablespoons (1½ sticks) unsalted butter, at room temperature4 teaspoons minced garlic (4 cloves)¼ cup minced shallots3 tablespoons minced fresh parsley1 teaspoon minced fresh rosemary leaves¼ teaspoon crushed red pepper flakes1 teaspoon grated lemon zest2 tablespoons freshly squeezed lemon juice1 extra-large egg yolk2/3 cup panko (Japanese dried bread flakes)Lemon wedges, for serving 2 pounds (12 to 15 per pound) shrimp in the shell 3 tablespoons good olive oil 2 tablespoons dry white wine Kosher salt and freshly ground black pepper 12 tablespoons (1½ sticks) unsalted butter, at room temperature 4 teaspoons minced garlic (4 cloves) ¼ cup minced shallots 3 tablespoons minced fresh parsley 1 teaspoon minced fresh rosemary leaves ¼ teaspoon crushed red pepper flakes 1 teaspoon grated lemon zest 2 tablespoons freshly squeezed lemon juice 1 extra-large egg yolk 2/3 cup panko (Japanese dried bread flakes) Lemon wedges, for serving Preheat the oven to 425 degrees. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, ½ teaspoon salt, and ¼ teaspoon pepper until combined. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and toward the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes, until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges. Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Salad with Warm Goat Cheese Starters Intermediate Parmesan-Roasted Broccoli Sides Beginner Panna Cotta with Balsamic Strawberries Dessert Beginner
Baked Virginia Ham | Recipes
Serves 35 for Dinner, 50 for Cocktails | Level: Beginner Photo: Melanie Acevedo 1 (14- to 16-pound) fully cooked, spiral-cut smoked ham6 garlic cloves8 1/2 ounces mango chutney1/2 cup Dijon mustard1 cup light brown sugar, packedZest of 1 orange1/4 cup freshly squeezed orange juice 1 (14- to 16-pound) fully cooked, spiral-cut smoked ham 6 garlic cloves 8 1/2 ounces mango chutney 1/2 cup Dijon mustard 1 cup light brown sugar, packed Zest of 1 orange 1/4 cup freshly squeezed orange juice Preheat the oven to 350 degrees. Place the ham in a heavy roasting pan. Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature. Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Parmesan Fennel Gratin Sides Intermediate Parmesan Roasted Asparagus Starters Beginner Carrot Cake with Ginger Mascarpone Frosting Dessert Intermediate
Balsamic Roasted Beet Salad | Recipes
Serves 6 | Level: Intermediate Photo: Quentin Bacon 8 medium-size beets, tops removed and scrubbed1/2 cup balsamic vinegar1/2 cup good olive oil2 teaspoons Dijon mustard, such as Grey PouponKosher salt and freshly ground black pepper4 ounces baby arugula1/3 cup roasted, salted Marcona almonds, toasted4 ounces soft goat cheese, such as Montrachet, crumbled 8 medium-size beets, tops removed and scrubbed 1/2 cup balsamic vinegar 1/2 cup good olive oil 2 teaspoons Dijon mustard, such as Grey Poupon Kosher salt and freshly ground black pepper 4 ounces baby arugula 1/3 cup roasted, salted Marcona almonds, toasted 4 ounces soft goat cheese, such as Montrachet, crumbled Preheat the oven to 400 degrees. Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board. Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you’re cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings. Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature. Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags starters, lunch, salad, holiday , Entertaining, Make Ahead, Vegetarian, Gluten Free, arugula, goat cheese, beets Share This
Autumn Dinner Party & Playlist!
Saturday, October 26, 2024 At times of extraordinary stress, it’s even more important to reach out to friends and invite them for dinner. I love giving parties, but who wants to spend the whole day cooking? I just want to see my friends and make them a really delicious meal! This is actually one of my favorite fall menus with tips for prepping it ahead. And, of course, every great dinner party needs a special soundtrack! My new "Ina's Dinner Party" playlist on Apple Music, Pandora, and Spotify has lots of favorites, so you can listen to Louis Armstrong with cocktails, Pink Martini with dinner, and The Temptations with coffee and dessert. I hope you love it!!Xxx Ina What's on the Menu:Whiskey Sours - Assemble early in the day and refrigerate.Butternut Squash and Apple Soup - Make up to 3 days ahead and refrigerate. Reheat before serving.Rack of Lamb - Assemble early and refrigerate; roast the lamb before dinner.Orzo with Roasted Vegetables - Roast the vegetables, cook the orzo, and make the dressing a few hours ahead. Assemble the dish and allow it to sit at room temperature. Serve at room temperature.Easy Cranberry and Apple Cake - Bake early in the day - it's really easy! - and allow to sit at room temperature. Keep in touch! Sign up and I’ll send you great recipes and entertaining ideas!
Balsamic-Roasted Brussels Sprouts | Recipes
Serves 6 | Level: Beginner Photo: Quentin Bacon 1½ pounds Brussels sprouts, trimmed and cut in half through the core4 ounces pancetta, sliced ¼ inch thick1/4 cup good olive oilKosher salt and freshly ground black pepper1 tablespoon syrupy balsamic vinegar 1½ pounds Brussels sprouts, trimmed and cut in half through the core 4 ounces pancetta, sliced ¼ inch thick 1/4 cup good olive oil Kosher salt and freshly ground black pepper 1 tablespoon syrupy balsamic vinegar Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Cut the pancetta into ½-inch dice and add to the pan. Add the olive oil, 1½ teaspoons salt, and ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings and serve hot. Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags sides, vegetables, Holiday, Thanksgiving, Entertaining, Weeknight, Easy, Light, Gluten Free , Vegetarian, Brussels sprouts Share This
Cape Cod Chopped Salad | Recipes
Serves 4 or 5 | Level: Beginner Photo: Quentin Bacon 8 ounces thick-cut bacon, such as Niman Ranch8 ounces baby arugula1 large Granny Smith apple, peeled and diced½ cup toasted walnut halves, coarsely chopped½ cup dried cranberries6 ounces blue cheese, such as Roquefort, crumbled 8 ounces thick-cut bacon, such as Niman Ranch 8 ounces baby arugula 1 large Granny Smith apple, peeled and diced ½ cup toasted walnut halves, coarsely chopped ½ cup dried cranberries 6 ounces blue cheese, such as Roquefort, crumbled For the dressing:3 tablespoons good apple cider vinegar1 teaspoon grated orange zest2 tablespoons freshly squeezed orange juice2 ½ teaspoons Dijon mustard2 tablespoons pure maple syrupKosher salt½ teaspoon freshly ground black pepper2/3 cup good olive oil For the dressing: 3 tablespoons good apple cider vinegar 1 teaspoon grated orange zest 2 tablespoons freshly squeezed orange juice 2 ½ teaspoons Dijon mustard 2 tablespoons pure maple syrup Kosher salt ½ teaspoon freshly ground black pepper 2/3 cup good olive oil Preheat the oven to 400 degrees. Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool. In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese. For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1½ teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil. Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with ½ teaspoon salt and toss well. Serve immediately. Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags lunch, starters, salad, autumn, ina's favorite lunches, Entertaining, Weeknight, Easy, Make Ahead , Light, Gluten Free, arugula, cranberries, blue cheese, bacon Share This