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Ina Garten's Potato Basil Purée

Ina Garten's Potato Basil Purée

There are so many variations on mashed potatoes — but this combination of potatoes and basil is a marriage made in heaven. Everyone asks for seconds!

Adapted from "Barefoot Contessa How Easy is That?" by Ina Garten.

Ingredients

  • 2 cups fresh basil leaves, lightly packed
  • 2 pounds large Yukon Gold or white boiling potatoes
  • 1 cup half-and-half
  • ¾ cup freshly grated Parmesan cheese, plus extra for serving
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Directions

Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.

Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender. Drain well, return to the saucepan, and steam over low heat until any remaining water evaporates.

In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and puree. Add the hot cream mixture and process until smooth.

With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot.


A Conversation with Ina Garten

T hirty-two years ago, Ina Garten took a chance. She left a job in the White House Office of Management and Budget and bought Barefoot Contessa, a small specialty food store in Westhampton, New York. Despite Garten&aposs complete lack of experience—she had never run a business nor worked in the food industry—the shop blossomed, eventually expanding to a 3,000-square-foot space in East Hampton.

In 1996, Garten sold Barefoot Contessa and shifted her attention to cookbooks. She&aposs written seven, including Barefoot Contessa at Home, Barefoot in Paris, and the recently published Barefoot Contessa: How Easy is That? Fabulous Recipes & Easy Tips. Garten has also hosted several shows on the Food Network and created Barefoot Contessa Pantry, a line of baking mixes and other high-end food products.

Garten&aposs fans𠅊nd she has many—love her simple, straightforward approach to cooking and effortless take on entertaining. Her recipes are built around big, bold flavors but won&apost have you slaving in the kitchen. And her fuss-free party ideas allow hosts to impress while actually enjoying their own get-togethers. In this exclusive interview with Epicurious, Garten talks about what inspires her and offers tips for first-time hosts. Plus, she shares three recipes from her new cookbook: Easy Proven๺l Lamb, Potato Basil Purພ, and Easy Cranberry & Apple Cake. Together, they make a simple and delicious fall or winter feast.

Epicurious: In the acknowledgments for your new book, you say that writing cookbooks is what you most love to do—what do you love about it?
Ina Garten: I just think it&aposs in my DNA. When I get up in the morning, I think, what do I feel like doing today? Testing recipes is what I feel like doing. And I get to walk out of the house and next door to this big, open barn and just have a good time.

I just can&apost believe I get to do this. After having had several careers first𠅊s a nuclear energy policy wonk and running a specialty food store—this is as good as it gets.

Epi: Why did you decide to write your new cookbook, How Easy Is That?
IG: Well, I find as we get busier and busier, we have less and less time to cook, and I just wanted to challenge myself to see if I could do some recipes that have every bit of the Barefoot Contessa flavor and style and yet are easier to make. And it&aposs not three ingredients thrown together—it&aposs all the classic flavor, but in each recipe there&aposs something that makes it easier to do than you expect. Like the turkey meatballs and spaghetti: Instead of frying them in a sauté pan, where you&aposre standing over the hot stove, you roll them and put them on a sheet pan in the oven, and all you have to do is set a timer. So, in a lot of cases where you would normally make something on the top of the stove—like risotto, where you&aposre standing there pouring in stock and stirring and wondering, am I putting in too much or too little? At least that&aposs what I wonder—instead you put everything in one big Le Creuset pot and you put it in the oven and set a timer. So it&aposs about sometimes less time, but more importantly, less stress.

Epi: Where does the inspiration for your recipes come from?
IG: Everywhere. It comes from a remembered flavor—something that I had as a child. It comes from a friend. My friend Sarah Chase is an incredible cook and tremendous inspiration for me. She also writes cookbooks. It comes from something I ate in Milan or—I think you don&apost get ideas by sitting at home and talking to yourself. I think you get ideas by getting out there. It comes from everywhere. It rarely comes from restaurants because restaurant food is a whole different category. It usually comes from something I ate at somebody&aposs house or a specialty food store or something like that.

Epi: What are your go-to recipes from the new book?
IG: Oh, there are so many of them. I&aposve made the Chipotle and Rosemary Roasted Nuts a lot. The Roasted Figs and Prosciutto are a perfect example of what this book&aposs about. Very often, when you go to the grocery store, you can buy figs, but they&aposre not ripe. And I found if you wrap them in prosciutto when they&aposre not ripe, they&aposre really not delicious. But if you wrap them in prosciutto and then throw them in the oven quickly, the sugars in the figs caramelize and they turn out absolutely delicious, like ripe figs. So, that is two ingredients and a very simple process, but you end up with something really delicious.

The other thing I&aposve made a lot is the Mocha Chocolate Icebox Cake. I asked a friend of mine who&aposs a fabulous caterer for his easiest recipe, and he said, "My customers go crazy if I make them those Nabisco chocolate wafers and whipped cream that are all layered together." I think it&aposs a classic 1950s kind of dessert, and all you do is layer them, and then you put it in the refrigerator and let it sit overnight. I made it, and I wasn&apost quite sure what was really special about it, but I thought it was such a good concept that I was going to do it with something more interesting. So, I took Tate&aposs Chocolate Chip Cookies—really good, crisp chocolate-chip cookies𠅊nd I added Kahlྪ and cocoa powder. So, I made it into mocha whipped cream and then layered those and put it in the refrigerator, and, oh, my God, it makes grown men weep. And the whole thing takes five minutes to make. And you make it the day before, so it&aposs easy when you&aposre entertaining.

Epi: How has your approach to cooking and entertaining changed over the years?
IG: I think what interests me hasn&apost changed at all, but my insistence on flavor has gotten more intense. When I make a recipe that I used to make in 1980, I&aposll think it&aposs interesting, but it probably took longer than it needed to because I know how to do things simply now. And it usually doesn&apost have enough flavor. So, I think the ideas of my recipes haven&apost changed at all. I think the quality of my recipes has gotten much, much more interesting. For example, one thing I&aposve learned over the years: Instead of boiling chicken for chicken salad—which takes the flavor out of the chicken, and then you have to deal with all these big pots of boiling water—I&aposve found if you roast chicken breasts with the skin on, and then take off the bones and the skin when it&aposs done, you end up with really delicious, well-flavored chicken for chicken salad. It&aposs a much easier process, and the chicken tastes better.

Epi: When you&aposre at home just cooking dinner, do you follow recipes?
IG: Exactly. To the half teaspoon. I measure everything, because I always think that if I&aposve spent so much time making sure this recipe was exactly the way I want it, why would I want to throw things into a pot? I&aposm really a scientist. I follow recipes exactly—until I decide not to. And then I&aposll follow something else exactly. I may decide I could turn this peach tart into a plum tart, but if I&aposm following a recipe, I follow it exactly.

Epi: Besides your own, do you use other cookbooks regularly?
IG: I use other cookbooks for inspiration. I must say I tend to cook from my own cookbooks for parties. But I like specialty food store cookbooks. Loaves and Fishes is a specialty food store [in Bridgehampton, NY] that has wonderful cookbooks. And as I said, Sarah Chase has wonderful cookbooks—Nantucket Open-House Cookbook and Cold-Weather Cooking.

Epi: In your books, you often talk about using simple ingredients. What are your secrets for turning simple ingredients into such memorable meals?
IG: I think one thing is to really respect the ingredients. Buy things in season, and then only do what you need to do to make [food] taste as good as it can taste. So, if plums are in season, there are a few things you can add to make them taste plummier�ssis really brings out that plum flavor. You don&apost know that the cassis is there, but you know it tastes better. And the classic is really coffee and chocolate. If you add coffee to chocolate, it gives it a depth of flavor. And vanilla—it gives chocolate a depth of flavor. You know the chocolate tastes better, but you don&apost really know that they&aposre there. That&aposs what fascinates me. And there&aposs also something else that I think is important, that&aposs not done a lot, which is that food needs an edge—it needs a little acid. Sometimes you taste something delicious, but a little hit of lemon juice or lemon zest or vinegar will just sort of wake it up.

Epi: When is your favorite time to entertain?
IG: Well, for me, Sunday afternoon—Sunday lunch—is the best time to entertain. Everybody&aposs done all their chores, they&aposre relaxed, nobody&aposs falling asleep or looking at their watch, saying, "Can I go home and go to bed?" And the food is easy. You can make something really simple, like ricotta bruschetta with a salad, or just really easy things like a big pot of mussels with basil bread crumbs. And you don&apost need lots of courses, and you don&apost need lots of cocktails. You just need a good glass of wine and something absolutely delicious.

Epi: When you&aposre hosting, how do you ensure you get to relax and have fun at your own party?
IG: The most important thing for having a party is that the hostess is having fun. I&aposm very organized. I make a plan for absolutely everything. I never have anything that has to be cooked while the guests are there. The only thing I might have to do is take something out of the oven and carve it. When I&aposm doing a menu for a party, I make sure I have at least one thing done the day before, at least one thing I can do early in the day, and then I only have one thing in the oven when guests arrive. It&aposs the planning—just make sure the menu is doable.

Epi: What advice can you offer first-time hosts?
IG: There are two things. Don&apost make everything yourself your friends will have just as much fun if you go out and buy a fabulous cake at a bakery. And the second thing is, everything doesn&apost have to be served hot. Some things are actually better at room temperature. When I&aposm making Rack of Lamb and Orzo with Roasted Vegetables [from Barefoot Contessa Parties!], the orzo actually tastes better if you made it early in the day. I make the mustard and rosemary sauce for the lamb and then throw it in the oven, and it&aposs 30 minutes. It comes out, it&aposs covered, and all I have to do is cut it and we&aposve got dinner. So it&aposs not like I&aposm juggling four things in order to make dinner. It&aposs nice to have one hot thing, but other things can be room temperature.

Epi: Do you ever think about what your life would be like if you didn&apost buy Barefoot Contessa?
IG: I can&apost even bear to think about it. Something in the government—I don&apost know. To think how lucky I was that I saw that ad for a business for sale in a place I&aposd never been—the Hamptons𠅊nd I just took a chance. I&aposd never even been here, and I had never had a business. I&aposd never had an employee. I&aposd never even been a waiter in a restaurant. I had never done any of it. And to think that I wouldn&apost have done this—I can&apost imagine. To say I&aposm lucky is an understatement.


13 Essential Ina Garten Recipes Everyone Should Master

We&rsquore taking our cooking lessons from the Barefoot Contessa.

From cooking tips to love advice, we𠆝 trust Ina Garten with pretty much anything. She’s taught us how to master a perfect roast chicken, revealed the secret to a satisfying salad, and recommended wallet-friendly kitchen tools that we can’t live without. We’ve collected 13 of our all-time favorite Ina Garten recipes to pay homage to the Barefoot Contessa.

Generations of fans love the Barefoot Contessa’s recipes for their confident simplicity and focus on flavor. Ina Garten never gets too fussy with food trends or adds unnecessary ingredients—in fact, most of her recipes use staples that you probably have in your house at all times. Garten is known for her ability to whip up comforting, well-executed meals that’ll have you coming back for seconds and thirds.

Like many Southern hostesses, Garten has mastered the art of entertaining. From weeknight dinners to elegant desserts, the Barefoot Contessa’s signature dishes can easily go from your weeknight dinner table to a sophisticated dinner party spread. No matter what you’re cooking, Garten wants you to have fun in the kitchen. Once you master these essential recipes from Ina Garten, you’ll be making them over and over again.

Make sure you have a good bottle of olive oil, homemade vinaigrette, and some quality bittersweet chocolate. You’re in for a treat with these classic recipes from the Barefoot Contessa.

Perfect Roast Chicken

It takes some serious chops to call a roast chicken “perfect,” but when the recipe comes from Ina Garten, we don’t doubt that title one bit. This recipe (which can be found here) is one of our favorites. While you’re at it, pick up some extra roasting chickens to make Garten’s homemade stock, or try out her OTHER go-to chicken recipe.

Weeknight Bolognese

On those nights when you just don’t have the energy or enthusiasm to whip up an elaborate meal, Ina Garten’s Weeknight Bolognese is here for you. Her recipe calls for ground sirloin, but Garten notes that you can substitute any ground meat or even use mushrooms to make a vegetarian version. You’ll certainly be adding this Weeknight Bolognese to your repertoire.

Easy Tomato Soup & Grilled Cheese Croutons

Take it back to basics with this family-favorite dish. Who knew that homemade tomato soup could be so simple? Grilled cheese croutons add a touch of whimsy to this satisfying lunch. Find Garten’s recipe on Barefoot Contessa.

Meatloaf

For as long as we can remember, meatloaf has been a dinnertime staple in our households. Treat your family to Garten’s take on the dish, which fans can’t stop raving about (get the recipe on Food Network).

Mac and Cheese

This is not your average mac and cheese. Fresh tomatoes, Gruyere cheese, and a hint of nutmeg take Ina Garten’s version of the classic dish to the next level. Find her recipe here.

Chicken Marbella

In this (and many other of her) recipes, Garten calls for “good olive oil.” Her brand of choice? Olio Santo extra-virgin olive oil, which she’s been using for at least 20 years, as reported by Bon Appétit. Find the recipe for Garten’s Chicken Marbella here.

Egg Salad Tartines

Impress the brunch or luncheon crowd with these oh-so-elegant, incredibly easy egg salad tartines. You can serve them as the main meal or slice them into crostini to make an appetizer fit for a high tea spread. Get Garten’s 7-ingredient recipe here, and be sure to serve it with her Tomato & Avocado Salad.

Parmesan Chive Smashed Potatoes

Talk about a real treat. Mini potatoes get the gourmet treatment with simple ingredients that deliver big flavor. They’re twice-roasted, then topped with fresh Parmesan, chives, and sea salt to make a beautiful side. Find the recipe here, or for a Southern picnic, make Garten&aposs Potato Salad.

Chicken Piccata

Searching for a new way to reinvent boneless, skinless chicken breasts? Garten’s got one. The silky lemon butter sauce that adorns the Barefoot Contessa’s Chicken Piccata will have you licking your plate clean.

Irish Soda Bread

If you want to bake your own bread but don’t have any yeast, this recipe is perfect for you. It gets a big dose of flavor from dried currants and orange zest, and a splash of buttermilk keeps it moist throughout baking. This simple bread is sure to become one of your favorites.

Beatty&rsquos Chocolate Cake

Garten’s favorite show-stopping dessert? A layered chocolate cake, spiked with freshly-brewed coffee for depth and swirled with rich chocolate frosting. Get Garten’s recipe or try our version of a Southern Buttermilk Chocolate Cake.

Lemon Bars

This classic Garten recipe is a fan-favorite for a reason. With a homemade shortbread crust and a luscious lemon filling, these bars can be sliced into small triangles to encourage portion control. Find the recipe here, or try out some of our best-loved bars.

Peanut Butter & Jelly Bars

When you want a true nostalgic bake, Ina Garten’s PB&J Bars tick all the boxes. They start with a base of peanut butter dough, then a layer of the jam of your choice, and it’s all topped with peanuts and a streusel-like crumble made from spare dough. The final effect is that of a classic PB&J sandwich in dessert form.

Bonus Recipe: Cosmopolitans

Ina Garten’s recipe for a giant cosmopolitan recently went viral, and we can see why. Pour into 6 chilled martini glasses or do as Garten does and sip out of one giant glass. Either way, be sure to use good vodka, like Grey Goose, in this happy hour treat.


Taurus (Apr 20 – May 20): Barefoot Contessa Family Style

Gentle, nurturing Taurus, you&rsquore known for taking it slow and enjoying the simple things, like a gigantic casserole dish of homemade macaroni and cheese shared among friends. Barefoot Contessa Family Style is right up your alley. If you&rsquore not making a recipe to entertain your loved ones, you&rsquoll at least have enough leftovers to share with them later.


Ina Garten Reveals Her Absolute Favorite Holiday Food

Hint: It's elegant and especially easy for a main course.

Raise your hand if you&aposve ever recreated one of Ina Garten&aposs dinners. Or bought Hellmann&aposs mayonnaise because of her endorsement. Or envied the guests gathered around her table, awing as she unveils course after course. Ina fans, we see you.

No doubt, the Barefoot Contessa has mastered the art of everyday entertaining. But imagine feasting with her and Jeffrey for the holidays. No, we&aposre not on the Garten home&aposs guest list, not this year. But Ina did cue us in on her one go-to holiday dish when she joined us on Homemade, the Allrecipes podcast.

Ina considers this dish not only her favorite but "the easiest meal in the world to make," she told us. At the same time, she said "it&aposs luxurious, so it&aposs good for the holidays." It&aposs none other than a roasted filet of beef.

As it turns out, even on special occasions, the Barefoot Contessa opts for simple recipes with good ingredients. And filet of beef (also known as beef tenderloin) certainly delivers.

"You can make all different kinds of sauces. You can make a cold horseradish sauce or you can make a hot gorgonzola sauce. You can just serve it with mustard, and you&aposve got a great dinner that&aposs really special and it doesn&apost take any time at all," Ina said.

Another perk: It&aposs easier to carve than the traditional turkey. "All you have to do is just slice it, and if it&aposs slow roasted, it comes out perfectly. The perfect temperature, like, perfectly rare all the way through," Ina told us. "It&aposs just great."

You&aposll find recipes for this cut of meat on her website, including Filet of Beef with Gorgonzola Sauce, Balsamic Roasted Beef, and Slow-Roasted Filet of Beef with Basil Parmesan Mayonnaise. So, if you can&apost join Ina for the holidays, you can at least borrow her recipes. How easy is that?

Download this episode of Homemade for free atਊpple Podcasts, Spotify, and anywhere else you listen to podcasts beginning December 9.


Related Video

Totally decent recipe! I think it needs a bit of fresh herbs, just chive or parsley or both. You can also boil in milk instead of water if you have it on hand, but it's really delicious either way.

Nice alternative to mashed potatoes if you happen to have celery root. Served it with steak au poivre. It was a bit wetter than our regular mashed potatoes and looked a little lumpier (although the texture was fine on the tongue). Next time, I might use less liquid.

This is a great alternative to regular old mashed, especially for a special occasion. I made this as an accompaniment for a baked fish dish and it was lovely. I boiled the potatoes and the celeriac separately because I was worried that they would cook at different rates and one or the other would end up mushy or too firm. Although we thought this was delicious, I did feel that it might be lacking something that might make it even better. I'm thinking of substituting buttermilk for the cream next time and see if that does it for me.

Just made this recipe for the second time, excellent both times, but I liked it better with the modifications I made the second time. Chiefly, I reduced the size of the celery root used to just under 1lb. (pre-shave) and I also added a couple of modestly sized parsnips (trick I got from a friend) to the mix for a little bit more sweetness. Lovely as the aroma and flavor of the celeriac is, it also dominates the dish. I feel that toning it down a bit and adding the parsnips resulted in a purée that was sweeter and more interesting and subtle, allowing the distinct flavor of all of the root veggies to come through. Definitely great as is, just thought I would share the tweaks.

Prepared the celery root in the cuisinart and riced the potatoes. This dish was so much lighter than regular mashed potatoes and is our new family favorite.

This was fabulous and definitely an addition to my mashed potato repertoire. Who would have thought this combination would work so well? Served it with a venison ragout and everyone raved. Only problem: should have doubled the recipe.

This is an excellent alternative to mashed potatoes and very easy to do. We had it with tuna steak marinated in soy, ginger and wasabi powder. We also added wasabi powder to the celeriac to give it a nice kick. We will definitely be making this again.


Whipping up this potato salad is easy, but it tastes like you spent all day in the kitchen! Just boil up your potatoes, chop your veggies and mix up your dressing. Throw it all together and you’re done. Of course, I like to give it some chill time in the icebox before serving.

This potato salad uses an interesting technique for getting the potatoes just right. First, boil the potatoes for your potato salad and then reduce the heat to simmer.

After 10-15 minutes, place hot potatoes in a colander and cover with a clean dry kitchen towel to steam. This method gets the consistency just right but don’t forget to salt your water.

Easy Potato Salad Ingredient Notes

This easy potato salad calls for fresh dill and plenty of it. Stick with the fresh stuff if possible. Dried herbs tend to be on the bitter side because their flavor is concentrated. Fresh herbs have a more delicate flavor, so we often use more of them in recipes. A half-cup of dried dill won’t taste the same as a half cup of the fresh stuff.

Tools to Make

Serving up this delicious potato salad is a labor of delicious love, but it really isn’t difficult at all. The most important tools for this recipe are a colander and a clean kitchen towel to get the potatoes just right. You may never boil potatoes the same way again!

How Long Can You Keep This In The Fridge?

Your potato salad will stay fresh and yummy for up to 3-5 days in the fridge. It’s best to store it in an airtight container and reserve the FDA recommended 2-hour serving rule. This is a mayo-based potato salad so it should live in the fridge.

Storing Tips

Some people cover their potato salad with cling wrap and that’s ok. I prefer to use an airtight container. This helps prevent my potato salad from absorbing other odors in the fridge. A layer of cling wrap between the top and bottom of the container also helps prevent condensation build-up.

Can You Freeze This?

Unfortunately, potato salad doesn’t freeze well because it’s a mayo-based salad. The mayo just doesn’t fare well in the freezer, but it comes together so quickly this is of no consequence.

Classic Potato Salad Make Ahead Tips

Ina Garten potato salad can be served warm or cold but it’s a classic potato salad that develops even more flavor as it sits in the fridge. You can always whip up the dressing and keep it in the fridge until you’re ready to use it. I like to put it on the potatoes while they’re still warm so they can absorb the flavor as they cool.

Serving Recommendations

Your potato salad has endless possibilities. It makes an awesome side dish for a holiday supper, the ideal sidekick for a summer barbecue (huli huli chicken, beer brats) or even just a tasty snack like my Mexican corn salad. I like to sprinkle flat parsley on mine to garnish before serving.


Potato leek soup is simple to make, but first you have to deal with the leeks. They’re notoriously sandy and dirty, and very good at hiding it, so be sure to wash them well. Start by cutting off and discarding the root ends and thick dark green parts. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any grit that’s tucked inside.

Once the leeks are clean, roughly chop them — you should get about five cups of chopped leeks from four large leeks.

To make the soup, melt the butter in a large soup pot, then add the chopped leeks and garlic.

Cook, stirring occasionally, until soft and wilted.

Next, add the potatoes, chicken broth, bay leaves, thyme, salt and pepper.

Then cover, reduce the heat, and simmer for 15 minutes, or until the potatoes are tender.

Fish out the bay leaves and thyme sprigs.

Then purée the soup with a hand-held immersion blender (or in a regular blender) until smooth. (If using a standard blender, be sure not to fill the jar more than halfway leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape.)

Finally, add the heavy cream. You can reduce the amount if you’d like but I wouldn’t leave it out completely. Cream makes the soup deliciously silky, rich, and smooth — just add it little by little until the soup tastes good to you.

Bring to a simmer, then taste and adjust the seasoning with salt and pepper. Serve hot, garnished with fresh thyme, chives, or anything you like.


Ina Garten Pasta Salad Tecipe - Barefoot Contessa Weeknight Bolognese Updated Recipes : But it was garten's easy and rich weeknight bolognese that took my top spot.

Ina Garten Pasta Salad Tecipe - Barefoot Contessa Weeknight Bolognese Updated Recipes : But it was garten's easy and rich weeknight bolognese that took my top spot.. Visit this site for details: I followed suit, letting the pasta sit in the sauce for a minute so that it could absorb all that butter and lemon. The barefoot contessa's best salads, from greek panzanella to lobster and potato. Pasta, pesto, and peas from barefoot contessa. But it was garten's easy and rich weeknight bolognese that took my top spot.

These flavors get amplified by an easy vinaigrette of lemon juice, olive oil, salt and pepper, and the dish is finished off with minced scallions, toasted pignolis or pine nuts, feta cheese, and basil. Cover with plastic wrap, and set aside at room temperature for about 4 hours. Just stick to this simple formula, cool the pasta correctly, and lean on this flavorful dressing every time you need to whip one up. Ina garten, aka the queen of summer entertaining, does it again with her set of delightful dinner recipes that make seasonal ingredients the star. Per garten's instructions, i also added some pasta water to the sauce to help keep my noodles moist.

Roasted Shrimp And Orzo Recipe Ina Garten Food Network from www.foodnetwork.com 1½ cups freshly grated parmesan cheese, plus extra for serving combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Directions cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. / this one caught my eye on facebook i served ina's shrimp salad on top of village hearth light bread for 1 smart point each. Ina garten's pasta alla vecchia bettola. Just stick to this simple formula, cool the pasta correctly, and lean on this flavorful dressing every time you need to whip one up. Garten throws her pasta right in the sauce, using tongs to transfer the noodles to the pan. Pour the dressing over the pasta, sprinkle with the. For garten's fresh corn salad, all you'll need are five ears of corn, one red onion, and some cider vinegar, olive oil, and fresh basil leaves.

Together, the lemon zest and juice combine with the melted butter and the residual starchy.

Together, the lemon zest and juice combine with the melted butter and the residual starchy. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Fresh fruit salad with honey vanilla yogurt. Visit this site for details: Watch how to make this recipe. 1½ cups freshly grated parmesan cheese, plus extra for serving combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Directions cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is. It is certainly a grown up taste. These flavors get amplified by an easy vinaigrette of lemon juice, olive oil, salt and pepper, and the dish is finished off with minced scallions, toasted pignolis or pine nuts, feta cheese, and basil. Place the cucumber, peppers, tomatoes and red onion in a large bowl. She could even convince us to ditch the pasta and eat salad for dinner. Whipping up this potato salad is easy, but it tastes like you spent. Ina garten pasta salad tecipe :

It calls for just eight ingredients. Weeknight bolognese ina garten recipe diaries : Get the recipe at barefoot contessa. Add the pesto mixture to the cooled pasta and then add the parmesan cheese, peas, pignolis, salt, and pepper. You take this perfectly adequate sauce and roast it in the oven for an hour and a half.

11 Ina Garten Recipes You Can Make In Under An Hour Food Network Recipes Risotto Recipes Recipes from i.pinimg.com She could even convince us to ditch the pasta and eat salad for dinner. For this simple dish garten includes eggplant, red and yellow bell peppers, and red onion, which she roasts with fresh garlic, olive oil, salt and pepper, until browned. Drain well and allow to cool. Add the pesto mixture to the cooled pasta and then add the parmesan cheese, peas, pignolis, salt, and pepper. I followed suit, letting the pasta sit in the sauce for a minute so that it could absorb all that butter and lemon. If ever there was someone who could make salad dressing seem simultaneously like the. Best ina garten pasta salad. 7 easy ina garten recipe:

Per garten's instructions, i also added some pasta water to the sauce to help keep my noodles moist.

/ this one caught my eye on facebook i served ina's shrimp salad on top of village hearth light bread for 1 smart point each. Just stick to this simple formula, cool the pasta correctly, and lean on this flavorful dressing every time you need to whip one up. Pasta, pesto, and peas from barefoot contessa. Aka pasta with vodka sauce…ina, you're so naughty. Boil for 12 minutes, or according to the directions on the package. Weeknight bolognese ina garten recipe diaries : Cover with plastic wrap, and set aside at room temperature for about 4 hours. For garten's fresh corn salad, all you'll need are five ears of corn, one red onion, and some cider vinegar, olive oil, and fresh basil leaves. The simple recipe includes garlic, lemon, butter, and parmesan cheese, along with the pasta and broccoli (or, in my case, broccolini). I don't think i have ever made a recipe by ina garten aka barefoot contessa that i have not liked! These flavors get amplified by an easy vinaigrette of lemon juice, olive oil, salt and pepper, and the dish is finished off with minced scallions, toasted pignolis or pine nuts, feta cheese, and basil. Cool to room temperature.</p> <p>in the bowl of a food processor… For garten's fresh corn salad, all you'll need are five ears of corn, one red onion, and some cider vinegar, olive oil, and fresh basil leaves.

Drain and toss into a bowl with the olive oil. Just stick to this simple. But it was garten's easy and rich weeknight bolognese that took my top spot. Cover with plastic wrap, and set aside at room temperature for about 4 hours. Directions cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is.

How To Make Ina Garten S Easy Weeknight Pasta With Bolognese Sauce from i.insider.com I followed suit, letting the pasta sit in the sauce for a minute so that it could absorb all that butter and lemon. / this one caught my eye on facebook i served ina's shrimp salad on top of village hearth light bread for 1 smart point each. 1½ cups freshly grated parmesan cheese, plus extra for serving combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Just stick to this simple formula, cool the pasta correctly, and lean on this flavorful dressing every time you need to whip one up. Ina garten pasta salad tecipe / the barefoot contessa s penne arrabiata food network fan food festival. She could even convince us to ditch the pasta and eat salad for dinner. Whipping up this potato salad is easy, but it tastes like you spent. This recipe uses only 4 ingredients and comes together in 10 minutes!

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Together, the lemon zest and juice combine with the melted butter and the residual starchy. Garten throws her pasta right in the sauce, using tongs to transfer the noodles to the pan. Directions cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Ina garten pasta salad tecipe : The second reason ina loves this dish is because it has only three ingredients: These flavors get amplified by an easy vinaigrette of lemon juice, olive oil, salt and pepper, and the dish is finished off with minced scallions, toasted pignolis or pine nuts, feta cheese, and basil. Together, the lemon zest and juice combine with the melted butter and the residual starchy. Pour dressing over pasta, sprinkle with parmesan and basil and toss well. 11 magical salad recipes from our culinary hero, ina garten. Weeknight bolognese ina garten recipe diaries : For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a. Just stick to this simple. If you want to add an extra note of savory intrigue, our vote is for adding a handful of kalamata olives or.

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August 16, 2012 by goodcookbecky leave a comment. Drain well and allow to cool. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Ina garten's pasta alla vecchia bettola. She could even convince us to ditch the pasta and eat salad for dinner.

For this simple dish garten includes eggplant, red and yellow bell peppers, and red onion, which she roasts with fresh garlic, olive oil, salt and pepper, until browned. Drain well and allow to cool. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a. The second reason ina loves this dish is because it has only three ingredients: Fresh fruit salad with honey vanilla yogurt.

Add the pesto mixture to the cooled pasta and then add the parmesan cheese, peas, pignolis, salt, and pepper. Pour the dressing over the pasta, sprinkle with the. The barefoot contessa's best salads, from greek panzanella to lobster and potato. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a. Weeknight bolognese ina garten recipe diaries :

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Garten throws her pasta right in the sauce, using tongs to transfer the noodles to the pan. Pour dressing over pasta, sprinkle with parmesan and basil and toss well. Aka pasta with vodka sauce…ina, you're so naughty. Pasta, pesto, and peas from barefoot contessa. Ina garten pasta salad tecipe :

The barefoot contessa's pasta, peas and pesto packs the flavor with basil, garlic and parmesan, but is super simple staple dinner to add to your rotation.sub. Garten shared this delightful video on instagram two years ago, and we're still all about this light, refreshing and incredibly simple garden pasta salad. Visit this site for details: Drain and toss into a bowl with the olive oil. She could even convince us to ditch the pasta and eat salad for dinner.

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Ina garten pasta salad tecipe : Aka pasta with vodka sauce…ina, you're so naughty. Pour dressing over pasta, sprinkle with parmesan and basil and toss well. Garten's broccoli and bow ties recipe has a light sauce that makes it perfect for spring. Drain and toss into a bowl with the olive oil.

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Ina garten has every summer salad you could possibly want. It calls for just eight ingredients. Boil for 12 minutes, or according to the directions on the package. The second reason ina loves this dish is because it has only three ingredients: The barefoot contessa's best salads, from greek panzanella to lobster and potato.

Garten's broccoli and bow ties has a lovely bright sauce. Together, the lemon zest and juice combine with the melted butter and the residual starchy. The barefoot contessa's pasta, peas and pesto packs the flavor with basil, garlic and parmesan, but is super simple staple dinner to add to your rotation.sub. If you're looking for fun, creative and delicious summer salads, look no further. It is certainly a grown up taste.

The second reason ina loves this dish is because it has only three ingredients: Drain well and allow to cool. Visit this site for details: Together, the lemon zest and juice combine with the melted butter and the residual starchy. Recipes (3 days ago) what we love about winter:

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Here is another winner from her.

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It is certainly a grown up taste.

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If you want to add an extra note of savory intrigue, our vote is for adding a handful of kalamata olives or.

Ingredients 2 pints cherry tomatoes, halved (more if you want extra tomatoes) 1/2 cup good olive oil 2 tablespoons minced garlic (6 cloves) 18 large basil leaves, julienned, plus extra for serving ½ teaspoon crushed red pepper flakes kosher salt ½ teaspoon freshly ground black pepper 1 pound angel.

Place the cucumber, peppers, tomatoes and red onion in a large bowl.

Get the recipe at barefoot contessa.

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Pour dressing over pasta, sprinkle with parmesan and basil and toss well.

Per garten's instructions, i also added some pasta water to the sauce to help keep my noodles moist.

This recipe uses only 4 ingredients and comes together in 10 minutes!

Source: www.andtheycookedhappilyeverafter.com

Ina garten pasta salad tecipe / the barefoot contessa s penne arrabiata food network fan food festival.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a.

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The second reason ina loves this dish is because it has only three ingredients:

Fresh fruit salad with honey vanilla yogurt.

Recipes (3 days ago) what we love about winter:

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice.

Drain well and allow to cool.

Source: handmedownrecipes.com

Add this to your weeknight dinner rotation asap.

Just stick to this simple.

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Just stick to this simple.

Get the recipe at barefoot contessa.

Source: cdn.greatlifepublishing.net

This recipe uses only 4 ingredients and comes together in 10 minutes!

For garten's fresh corn salad, all you'll need are five ears of corn, one red onion, and some cider vinegar, olive oil, and fresh basil leaves.

I don't think i have ever made a recipe by ina garten aka barefoot contessa that i have not liked!

Source: www.andtheycookedhappilyeverafter.com

Directions cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together.


Recipe: ​Ina Garten's Potato Basil Frittata

The host of "Barefoot Contessa" offers this breakfast dish.

Reprinted from "Barefoot Contessa Family Style." Copyright © 2002 by Ina Garten. Photograph copyright © 2002 by Maura McEvoy. Published by Clarkson Potter, an imprint of Random House LLC.

Potato Basil Frittata
Serves 8

Ingredients:
8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyere cheese, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh basil leaves
1/3 cup flour
3/4 teaspoon baking powder

Heat the oven to 350 degrees F.

Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.

Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.

Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to an hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.


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