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Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients, by Ina Garten
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Amazon.com Review
Book Description Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites. Ina Garten’s bestselling cookbooks have consistently provided accessible, subtly sophisticated recipes ranging from French classics made easy to delicious, simple home cooking. In Barefoot Contessa Back to Basics, Ina truly breaks down her ideas on flavor, examining the ingredients and techniques that are the foundation of her easy, refined style. Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients to ten things not to serve at a party, as well as professional tips that make successful baking, cooking, and entertaining a breeze. The recipes--crowd-pleasers like Lobster Corn Chowder, Tuscan Lemon Chicken, and Easy Sticky Buns--demonstrate Ina’s talent for transforming fresh, easy-to-find ingredients into elegant meals you can make without stress. For longtime fans, Ina delivers new insights into her simple techniques; for newcomers she provides a thorough master class on the basics of Barefoot Contessa cooking plus a Q&A section with answers to the questions people ask her all the time. With full-color photographs and invaluable cooking tips, Barefoot Contessa Back to Basics is an essential addition to the cherished library of Barefoot Contessa cookbooks. Ina Garten's Roasted Turkey Roulade and Baked Sweet Potato "Fries" I don't know anyone who looks forward to carving a turkey on Thanksgiving. You're at the table, everyone's watching, and you're struggling to carve a hot bird. Instead, I decided to make a roasted turkey breast stuffed with all kinds of delicious things--sausage, cranberries, and figs. No bones and it cooks to juicy perfection in under two hours. How easy is that? Sweet potatoes are available year-round, but their prime season is really autumn and winter. Choose potatoes that are smooth and unblemished, and use them fairly soon because they don't keep as well as other potatoes. These potatoes are crispy like fries but they're better for you because they're baked. --Ina Garten (Photo credit Quentin Bacon) Roasted Turkey Roulade (Serves 6 or 7) 3/4 cup large-diced dried figs, stems removed 3/4 cup dried cranberries 1/2 cup Calvados or brandy 4 tablespoons (1/2 stick) unsalted butter 1-1/2 cups diced onions (2 onions) 1 cup (1/2-inch-diced) celery (3 stalks) 3/4 pound pork sausage, casings removed (sweet and hot mixed) 1-1/2 tablespoons chopped fresh rosemary leaves 3 tablespoons pine nuts, toasted 3 cups Pepperidge Farm herb-seasoned stuffing mix 1-1/2 cups chicken stock, preferably homemade 1 extra-large egg, beaten Kosher salt and freshly ground black pepper 1 whole (2 halves) turkey breast, boned and butterflied (5 pounds) 3 tablespoons unsalted butter, melted Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside. Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and sauté until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon. Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.) Preheat the oven to 325 degrees. Place a baking rack on a sheet pan. Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don’t mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder. Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1-3/4 to 2 hours, until a thermometer reads 150 degrees in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing. Baked Sweet Potato "Fries" (Serves 4) 2 medium sweet potatoes, peeled 2 tablespoons good olive oil 1 tablespoon light brown sugar 1/2 teaspoon kosher salt, plus extra for sprinkling 1/2 teaspoon freshly ground black pepper Preheat the oven to 450 degrees. Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot. Ina Garten is one of the country's most beloved culinary icons and the author of five previous cookbooks. She can be seen on Food Network, where her shows, Barefoot Contessa and Back to Basics, are among the network's most watched. Ina also writes a column on entertaining for House Beautiful magazine.
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From Publishers Weekly
The sixth cookbook from the Barefoot Contessa juggernaut contains exactly the kind of appealing, simple-yet-just-gourmet-enough recipes Garten devotees adore. There's nothing very surprising (Garten tries to claim an ingredient-focused premise), but her formula works. She offers such dishes as Lobster Corn Chowder, Creamy Cucumber Salad, Tuscan Lemon Chicken, Tagliarelle with Truffle Butter (which has just five ingredients, plus salt and pepper), and Brownie Pudding. Garten suggests tips on such things as setting the table and "10 things not to serve at a dinner party." Her tone can be charmingly pretentious, but she comes down to earth with admissions like "I have to admit that pastry still makes me anxious. When I discovered puff pastry, it was such a relief." Recipes are short and simple, and she often squeezes in insightful hints for making things work perfectly. (Oct.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product details
Hardcover: 272 pages
Publisher: Clarkson Potter; First Edition edition (October 28, 2008)
Language: English
ISBN-10: 1400054354
ISBN-13: 978-1400054350
Product Dimensions:
7.7 x 0.9 x 10.3 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
513 customer reviews
Amazon Best Sellers Rank:
#8,722 in Books (See Top 100 in Books)
Cookbooks are so much fun to read. Every author will have different approaches and even provide differing recipes for the same dish. The comparisons are fascinating. Today, I'm marinating chicken in the old "fireman's barbecue" sauce. Over times, I've collected a variety of recipes for this single sauce, and it's fun to experiment, compare, and finally select the one I like best. Same with cookbooks. . . .In essence, the author, Ina Garten, lays out her approach in the following quotations (both from Page 11): ". . .I don't see any reason why we can't buy perfectly good ingredients in a grocery store, cook them simply, and serve an absolutely delicious meal that will delight everyone at the table." And, "What truly fires my imagination is taking ordinary ingredients and cooking them--or pairing them--in a way that `unlocks' their true flavors." She also argues strongly in favor of cooking by the season, since different foods are at their most flavorful at different times. Earlier, I quoted her as saying that certain ingredients unlock flavor. Among the "unlockers," she says, are Reggiano Parmesan cheese, wine vinegar, freshly squeezed lemon juice, Pernod, coffee, cream, etc.Throughout the book, Garten scatters "Top 10" lists, such as the "10 No-cook things to serve with drinks," "Top 10 Flavor Boosters," and "10 Things Not to Serve at a Dinner Party."But let's take a look at some of the recipes. I enjoy Potato Leek Soup, and have tried out several different recipes (enjoying all). Garten adds a new one to my collection. One ingredient that distinguishes hers from others is the use of arugula. Delicious.Her "Creamy Cucumber Salad" is another little treasure, featuring hothouse cucumbers, red onions, yogurt, sour cream, vinegar, dill, and black pepper. I have not yet made this, but find that it sounds delightful as a starter for a meal."Coq au Vin" is one of my favorite tried and true French recipes. Garten provides her recipe, basing it on a Beef Bourguignon. As her producer once said, triggering the experiment, "Well, [coq au vin] is just beef bourguignon with chicken." Boy, this sounds interesting, richer than the normal recipe that I use.Finally, one more example, "Parmesan-Roasted Broccoli." I try out a lot of broccoli dishes, and varying how I prepare them, from steaming to grilling to stir frying. Her version features roasting broccoli with pine nuts, parmesan cheese, and basil leaves.All in all, a fine cookbook. Garten lays out her views on cooking at the outset and then illustrates how to implement those views in her recipe collection. People who want to create tasty dishes without major hassles will find this a good cookbook to add to their collection.
This is a great cookbook from Ina Garten. Just love her and her style of cooking, the book is fun to look through and read. The only problem is, now I have to get ALL her cookbooks! lol (Just ordered Cooking for Jeffery - I can't wait to get it! :D )
I have already seen this series on food network channel. Love the recipes on it. Including the dog biscuit recipe. Will be definitely making that for my German shepherd cross Holly.. These measurements are all american. Ive got my cup measures and spoon measures from Amazon, as to the all purpose flour, I got that from American Soda.com, its the only place I can get them along with the Herscheys semi sweet choc chips to make chocolate ganache. Hope this helps. Looking forward to seeing the next series Ina Garten.
I LOVE Ina Garten! Her recipes are my go-to recipes for everything. You can't go wrong with anything in her cookbooks!! However, this has to be my favorite one of her cookbooks. Everything looks delicious, tastes delicious and most recipes are really quite simple. Her sticky buns are my husband's favorite sweet roll now, the French Country omelet I make almost weekly ... it's amazing. The baked blintzes can be made almost completely the night before and finish baking the day of ... and WOW ... what a great dish. The cheddar biscuits are the best biscuits I've ever had. And those are just her breakfast recipes! The baked shrimp scampi had me and my husband devouring all 6 person portions by ourselves!!!! Quite simply, this cookbook is a winner. You'll love it, your family will love it.
I would buy any cookbook written by Ina Garten, but this one is truly another winner. Back to Basics is organized like most of her other cookbooks; cocktail hour, soup, lunch, dinner, vegetables, dessert, and breakfast. Every recipe has a picture and there are menu suggestions at the back of the book. More than any other Barefoot Contessa cookbook (except perhaps Barefoot in Paris: Easy French Food You Can Make at Home), these recipes seem to work together and the menus you could put together with just this cookbook are endless. A few of my favorite recipes are:Cocktail HourParmesan Thyme CrackersSoupRoasted Potato Leek Soup (although I turn to Julia Child's Potato Leek Soup (Potage Parmentier) in Mastering the Art of French Cooking (2 Volume Set) far more often)DinnerMustard-Roasted Fish (worth the trip to the store for creme fraiche)Tagliarelle with Truffle Butter (worth going to the trouble to find truffle butter-- be warned, this is very rich and very addictive)VegetablesCreamy Cheddar Grits (my new go-to side dish)Roasted Tomatoes with Basil (these are almost better than dessert)BreakfastCountry French Omelet (our brunch standard)I highly recommend this cookbook.
WE LOVE INA both her shows and various cookbooks!Now how easy was that? ;-) Michael
I liked this cookbook because Ina always great recipes and very helpful hints. I love her Back to Basic TV show and this books gives me recipes I can look up and use time after time. I do always have to adjust the quantities used in her recipes as I only cook for two and really don't care to have a lot of leftovers. Enough for a next-day lunch is plenty. I got a copy of this cookbook from my local library to check out before I purchased a copy for myself. The information and recipes contained I thought were good enough to look back on from time to time so I wanted my own copy. The Amazon price was really good compared to the local book store.
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