Barefoot Contessa How Easy Is That?: Fabulous Recipes and Easy Tips

Barefoot Contessa How Easy Is That?: Fabulous Recipes and Easy Tips

by Ina Garten

Hardcover

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Overview

Ina Garten, bestselling cookbook author and beloved star of Barefoot Contessa on Food Network, is back with her easiest recipes ever.
 
In Barefoot Contessa How Easy Is That? Ina proves once again that it doesn’t take complicated techniques, special equipment, or stops at more than one grocery store to make wonderful dishes for your family and friends. Her newest must-have cookbook is all about saving time and avoiding stress while having fun in the kitchen.

These are not recipes with three ingredients thrown together in five minutes; instead home cooks will find fantastic Barefoot Contessa recipes that are easy to make but still have all that deep, delicious flavor Ina is known for—and that makes a meal so satisfying. Think Pink Grapefruit Margaritas served with Smoked Salmon Deviled Eggs—two classics with a twist. For lunch, Ina makes everyone’s favorite Ultimate Grilled Cheese sandwich and Snap Peas with Pancetta. For dinner, try Jeffrey’s Roast Chicken (tried and true!); Steakhouse Steaks, which come out perfectly every time and—with Ina’s easy tip—couldn’t be simpler; or an Easy Parmesan “Risotto” that you throw in the oven instead of stirring endlessly on the stovetop. Finally, Ina’s desserts never disappoint—from Red Velvet Cupcakes to Chocolate Pudding Cream Tart.

To top it all off, Ina also shares her best tips for making cooking really easy. She leaves bowls of lemons and limes on the counter not only because they look great but because they also remind her that a squeeze of lemon in a dish brightens the flavors. She shows us the equipment that makes a difference to her—like sharp knives, the right zester, an extra bowl for her electric mixer—and that can help you in your kitchen, too.

Filled with 225 gorgeous full-color photographs, Barefoot Contessa How Easy is That? is the perfect kitchen companion for busy home cooks who still want fabulous flavor.

Product Details

ISBN-13: 9780307238764
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 10/26/2010
Pages: 256
Sales rank: 117,556
Product dimensions: 10.38(w) x 11.80(h) x 0.87(d)

About the Author

Ina Garten is the author of six bestselling cookbooks and host of the popular Barefoot Contessa television show on Food Network She has a line of Barefoot Contessa baking mixes available nationwide and writes a monthly column for House Beautiful. Ina lives in East Hampton, New York, with her husband, Jeffrey.
 
Visit Ina at BarefootContessa.com

Read an Excerpt

easy cranberry & apple cake
 
Serves 6 to 8
 
12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
½ cup light brown sugar, lightly packed
1 tablespoon grated orange zest (2 oranges)
¼ cup freshly squeezed orange juice
11⁄8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
¼ pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
¼ cup sour cream
1 cup all-purpose flour
¼ teaspoon kosher salt
 
Preheat the oven to 325 degrees.
 
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
 
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
 
Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1⁄8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

Recipe

easy cranberry & apple cake

Serves 6 to 8
This recipe is inspired by a cranberry pie from Sarah Chase’s book Cold Weather
Cooking. My friend Barbara Liberman calls it “easy cake”—I call it delicious.
It’s even better served warm with vanilla ice cream.

12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
½ cup light brown sugar, lightly packed
1 tablespoon grated orange zest (2 oranges)
¼ cup freshly squeezed orange juice
11/8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
¼ pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
¼ cup sour cream
1 cup all-purpose flour
¼ teaspoon kosher salt

Preheat the oven to 325 degrees.

Combine the cranberries, apple, brown sugar, orange zest, orange
juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment,
beat the eggs on medium-high speed for 2 minutes. With the mixer
on medium, add 1 cup of the granulated sugar, the butter, vanilla,
and sour cream and beat just until combined. On low speed, slowly
add the flour and salt.

Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the
batter over the fruit, covering it completely. Combine the remaining
1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and
sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick
inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

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Barefoot Contessa How Easy Is That?: Fabulous Recipes and Easy Tips 3.5 out of 5 based on 0 ratings. 62 reviews.
Anonymous More than 1 year ago
Let me start off by saying I am a huge Ina Garten fan both in print and in broadcast via "The Barefoot Contessa". So it pains me to be critical. I was so excited for this book only to be left feeling it was a lackluster effort on so many levels. Some of the recipes are really just re-packaged versions of others in her earlier books. The photography does not incite the usual "I have to make this right now" reaction that all of the photos in Ina's previous books have. It felt like a huge departure from her usual high standards. As my friend's mom said, the book feels as if she was in a hurry to get it done. That may be the case. Whatever may have happened, I want the old "Barefoot Contessa" back!
Anonymous More than 1 year ago
I have every book Ms. Garten has written and love them! This book was disappointing for several reasons. I found at least 5 recipes without looking too hard that have been previously done in her other books. In her opening chapter she clearly states she makes a point not to list ingredients that are hard to find. Such as gelatin sheets. Yet in her dessert section she requests cookies found only in a store in the Hamptons for a cake. Then for the Egg cream drink she lists a chocolate syrup I have never heard of. Then in the recipe for Red Velvet cupcakes she tells you to use cocoa you can only get at William and Sonoma, which doesn't tell you this. Which is also true for the olive oil she lists as a must have pantry stable. This olive oil use to be sold at Fresh Market, but no more. I can find gelatin sheets in my local grocery store, but not this syrup, olive oil or the cookies she lists. Plus she doesn't provide a resource to find this syrup. Which she claims is a MUST. Lastly, it is obvious she is pushing her own premade mixes, All Clad cookware, among other things. I like the book, but be prepared for the undertone of pushing products she is obviously in partnership with, reminds me of Martha Stewart. As for the recycle recipes, she is such a talented woman, the pages these recipes took up could have been used for new ones.
Anonymous More than 1 year ago
As an avid Ina fan and owner of all of her cookbooks, I am disappointed with the blurry cover(!) and other photos that seem less than stellar. How does this get by editors? As Ina is all about quality... I am shocked this got by her.
LeHack on LibraryThing More than 1 year ago
Ina Garten's series are my go-to cookbooks. Every recipe always turns out perfectly. The roasted butternut squash, which I make regularly anyway, is very easy, as is Jeffrey's Roast Chicken. The Tuscan White Beans are delicious. I am looking forward to trying the onion and fennel soup gratin, and the easy cranberry and apple cake.
arielfl on LibraryThing More than 1 year ago
I picked this up at the same time as Barefoot Contessa at home. My complaint with this book is pretty much the same as the other book. This is a book for foodies, not someone who wants easy to prepare dishes that a family including kids will eat. We are not eating foie gras in our house. I had to look up what fleur de sel was. Turns out it is hand harvested sea salt collected off the coast of France. Haven't seen that in my local store. Ina can be pretty insulting when she wants to be as evidenced in the lobster and shells recipe. She talks about Bert Green's famous ziti salad that no party in Hamptons was complete without. Must have been pretty good right. No! Ina made it and it was "disappointing so she had to fix it. Poor Bert. To be honest I am still pretty angered by the story of the poor little boy with cancer who wanted to meet Ina and she refused, two years in a row! This will be my last Ina anything because I can't separate the person she is from the product she pushes. Get over yourself Ina, you are just a chef.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
After making numerous recipes from cosmos to pea soup to salmon with melting tomatoes to penna with vodka to balsamic brussells sprouts this book is a winner worth purchasing. Did not try any desserts as they aren't my forte'.
Anonymous More than 1 year ago
Great cookbook! Easy to follow and the recipes are delicious. Highly recommend to every cook or non cook.
Kyblossom More than 1 year ago
They are easy recipes if you want very unfamiliar food. I just was not too impressed.
Anonymous More than 1 year ago
Easy is the key word here - some of these are already go-to recipes in my collection. Thanks Ina!
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The title of the book says it all: "How Easy is That?". Cooking and entertaining should be fun and relaxing, not stressful. I love the tips that Ina gives for preparing and presenting food. She is not a trained chef but she puts together some really great recipes. Use good quality products and ingredients, follow Ina's instructions and you will be thrilled with the results!
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