Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family
Ina Garten
Language: English
Pages: 240
ISBN: 060961066X
Format: PDF / Kindle (mobi) / ePub
Ina Garten, who shared her gift for casual entertaining in the bestselling Barefoot Contessa Cookbook and Barefoot Contessa Parties!, is back with her most enticing recipes yet—a collection of her favorite dishes for everyday cooking. In Barefoot Contessa Family Style, Ina explains that sharing our lives and tables with those we love is too essential to be saved just for special occasions—and it’s easy to do if you know how to cook irresistible meals with a minimum of fuss.
For Ina, the best way to make guests feel at home is to serve them food that’s as unpretentious as it is delicious. So in her new book, she’s collected the recipes that please her friends and family most—dishes like East Hampton Clam Chowder, Parmesan Roasted Asparagus, and Linguine with Shrimp Scampi. It’s the kind of fresh, accessible food that’s meant to be passed around the table in big bowls or platters and enjoyed with warm conversation and laughter.
In Ina’s hands tried-and-true dishes are even more delicious than you remember them: Her arugula salad is bright with the flavors of lemon and Parmesan, the Oven-Fried Chicken is crispy without excess fat, and her Deep-Dish Apple Pie has the perfect balance of fruit and spice. Barefoot Contessa Family Style also includes enticing recipes that are memorable and distinctive, like Lobster Cobb Salad, Tequila Lime Chicken, and Saffron Risotto with Butternut Squash.
With vivid photographs of Ina cooking and serving food in her beautiful Hamptons home, as well as menu suggestions, practical wisdom on what to do when disaster strikes in the kitchen, and tips on creating an inviting ambience with music, Barefoot Contessa Family Style is the must-have guide to the joy of everyday entertaining.
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A large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, ½ teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 × 13 × 2-inch oval or rectangular baking.
Potatoes, unpeeled 4 tablespoons good olive oil 1½ teaspoons kosher salt ¾ teaspoon freshly ground black pepper 1 teaspoon minced fresh garlic 1 teaspoon minced fresh rosemary leaves Preheat the oven to 400 degrees. Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You’ll have six long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients.
Rice PILAF ROSEMARY Polenta Roasted Winter Vegetables ROASTED WINTER VEGETABLES Serves 8 This is my favorite way to cook vegetables. The high temperature caramelizes the outside and leaves the inside tender and moist. This is a very flexible recipe; you can add any root vegetable you have in the house to this mélange. 1 pound carrots, peeled 1 pound parsnips, peeled 1 large sweet potato, peeled 1 small butternut squash (about 2 pounds), peeled and seeded 3 tablespoons good olive oil.
Maple syrup—they were a hit. My husband, Jeffrey, who was my taste tester, loved them but he had to take a long nap that afternoon! 1½ cups all-purpose flour 3 tablespoons sugar 2 teaspoons baking powder 1½ teaspoons kosher salt ½ cup sour cream ¾ cup plus 1 tablespoon milk 2 extra-large eggs 1 teaspoon pure vanilla extract 1 teaspoon grated lemon zest Unsalted butter 2 ripe bananas, diced, plus extra for serving Pure maple syrup In a medium bowl, sift together the flour, sugar,.
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