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The Barefoot Contessa Cookbook by Ina Garten
Notes about this book
Notes about Recipes in this book
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Gazpacho
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mirage on January 16, 2010
Nancy made this and it was very good.
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Laura on August 27, 2010
8/27/10: I've been making a lot of gazpacho this summer, trying different recipes. So far, this one is the best. We had some immediately after I finished preparing it. I suspect it will be even better later, as tomato dishes often are.
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imaluckyducky on May 19, 2013
I've been making a batch of every other week or so for a solid two months during the summer for the past few years. Good texture, good range of flavors, and you can spice it up if you like. Keeps extremely well in the fridge - I've had it in there for a week and a half before all of it was gone, with no negative outcomes for the flavor or texture.
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Turkey meatloaf
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Outrageous brownies
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Pan-fried onion dip
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bmbaker on May 15, 2010
This is the best, but we like it better with the onions chopped a little finer!
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ckbkaddict on November 02, 2012
This is lovely but next time I would omit or reduce the cayenne.
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Grilled salmon salad
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mirage on June 26, 2010
Anne made - it was very good.
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Swordfish with tomatoes and capers
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mirage on June 26, 2010
Anne made - it was very good
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Breadcrumbs on December 22, 2010
p. 136 - Oct 2010 -The sauce was really delicious. I used the food processor to chop the veggies to speed up the process, especially since fennel is so hard...much easier in the fp. I really liked the impact that the inclusion of one tbsp of butter made to the sauce. I tasted it just prior to the addition and though it was a small amount, the butter really seemed to round out the flavours and kill any acidity from the tomatoes. Made again in December and dish was even better w addition of sweet yellow pepper and olives and anchovy paste. Excellent, will make again.
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Laura on August 06, 2011
We really liked this alot. Delicious and simple. The sauce flavors were excellent. However, next time I make it I will increase by half the amount of tomatoes -- the proportion of onions/fennel seemed to overwhelm the tomatoes. The swordfish steaks I had were slightly smaller than those called for in the recipe and so I cut back on the cook times just a bit. The fish came out perfectly cooked. This sauce would be great with other white-flesh fish as well.
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Rosemary white bean soup
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nomdekt on August 31, 2010
Wonderful subtle flavors & so easy to make!
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imaluckyducky on May 19, 2013
I agree that the flavors or subtle, but they were perhaps a bit too subtle for my liking. I ate all of the soup during the week, but only out of necessity instead of "man, I can't get ENOUGH of this stuff!"
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French onion soup
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Laura on January 19, 2011
This is the first time I've ever made French Onion Soup, although I've eaten it many times in French restaurants. I would say that this version is definitely tasty, but not mind-blowing. The onions take way more than 20 minutes to caramelize, more like 40 minutes. Also, I would cut the onions differently in the future -- quarter the onion, then slice -- the slices were too long to eat easily. Also, if I were to make this again, I might use all beef stock instead of half veal stock.
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Parmesan croutons
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Laura on January 19, 2011
I accidentally bought a whole wheat baguette, so these probably weren't as good as they would be with a regular baguette. I used course Kosher salt, which I think made them a little too salty.
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Curried couscous
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Dale on May 22, 2011
This is an unbelievable salad and very easy; I substitute craisins for currants
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bernalgirl on July 26, 2012
My cousin made this for a barbecue, it is delicious! Definitely not another ho hum couscous salad.
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Lentil vegetable soup
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Laura on November 18, 2011
Pg. 80. Made this using both chicken stock and vegetable stock (both were homemade.) Also used regular green lentils, not the small French green lentils, because that's what I had on hand. Used both red wine and red wine vinegar. We both enjoyed it a lot. Husband wants to give it 4.5 stars; I'm going with 4.0. That may change after leftovers tomorrow.
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Homemade applesauce
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smccandless on December 16, 2011
favorite applesauce recipe. Works every time. Do not need to peel apples. Use variety. Cut sugar in half and omit butter.
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Hummus
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Breadcrumbs on August 18, 2012
p. 46 - I've made this hummus on countless occasions and it's always a hit. So quick and delicious. I tend to add extra hot sauce and depending on my menu I vary between using fresh or roasted garlic. I roast heads of garlic in the fall and freeze them so I have them on hand through the winter months. Love this w some Aleppo pepper sprinkled atop.
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Roasted eggplant spread
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Breadcrumbs on August 20, 2012
p. 41 I’m really surprised we haven’t seen a review for this yet. I’ve been making the recipe for years now and we always love it. If you’re finding yourself with an abundance of eggplants and peppers, this is the recipe for you! I see there's a link to the recipe so I’ll skip how this comes together. Suffice to say, prep is super-simple. Ina calls for minced garlic, I often toss in some whole cloves as well. We prefer this a little smoother and I always add an extra tbsp of tomato paste to my mixture. If you have any eggplant-haters in your crowd, this is a dish that just may convert them as the eggplant flavour and texture blends with the other ingredients. Sweet and rustic we love this atop grilled Crostini or pita. Highly recommend this one. Photos here: http://chowhound.chow.com/topics/737716?replied_to=5954411#7536055
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Cati on August 20, 2012
Breadcrumbs, this was the first recipe I noted to try when I bought thsi book a month ago. I have been making variations of an eggplanr dip for years, but always roasted the eggplant whole or when in a hurry did it in the microwave.Am very keen to try this where the eggplant is cut up before roasting,but I think it is the wrong season here ,will have to wait till summer.
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Sun-dried tomato dip
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ckbkaddict on November 02, 2012
Easy to make and tastes fantastic.
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Roasted Brussels sprouts
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ljholland on November 08, 2012
Cut sprouts in half before roasting.
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Banana crunch muffins
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Delys77 on November 19, 2012
The flavour on these muffins is delicious with all the little tidbits that go into them. The are quite delicate though, and a little sticky form the sugar so I would definitely say you have to go with a lined muffin tin. A bit higher calorie than some other muffins but definitely a good result.
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Roasted-tomato basil soup
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dmass on January 07, 2013
This is a delicious soup. We make this with fresh tomatoes and basil from our garden. We substitute fresh tomatoes for the canned.
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Filet of beef bourguignon
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Laura on March 11, 2013
Pg. 123. This is fabulous! As Ina states, this is a far quicker way of making this dish because the filets require almost no time to cook vs. stewing beef for hours the old-fashioned way. However, this is also an extremely expensive way to make this dish. To save some money I cut back by 1/3 the amount of beef and added baby yukon gold potatoes. Otherwise, I followed the recipe exactly. It was absolutely delicious and I wouldn't hesitate to make it again, but not soon and only for a special occasion because of the cost. Meanwhile, looking forward to leftovers for dinner tonight; they should taste even better.
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Reviews about this book
- ISBN 10 0609602195
- ISBN 13 9780609602195
- Linked ISBNs
- 9780593068427 Hardcover (United Kingdom) 1/5/2012
- Published Nov 01 1999
- Format Hardcover
- Language English
- Countries United States
- Publisher Random House USA Inc
- Imprint Crown Publications
Publishers Text
After 20 years of dazzling customers at her legendary East Hampton specialty food store, Ina Garten shares tips and 100's of recipes for simple and stunning party foods.
Ina Garten teaches us how to entertain with style, simplicity, and a relaxed sense of fun. There are notes throughout the book for giving cocktail parties, lunches, and dinner parties where everything is done before the guests arrive. And there are easy instructions for creating gorgeous party platters that don't even require you to cook!
Other cookbooks by this author
- Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again
- Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again
- Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients
- Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients
- The Barefoot Contessa Cookbook
- Barefoot Contessa Cookbook Collection: The Barefoot Contessa Cookbook, Barefoot Contessa Parties!, and Barefoot Contessa Family Style
- Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family
- Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family
- Barefoot Contessa Foolproof: Recipes You Can Trust
- Barefoot Contessa Foolproof: Recipes You Can Trust
- Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips
- Barefoot Contessa in Paris: Easy French Food You Can Make at Home
- Barefoot Contessa Parties!: Ideas and Recipes for Easy Parties That Are Really Fun
- Barefoot Contessa Parties!: Ideas and Recipes For Easy Parties That Are Really Fun
- Barefoot Contessa Recipe Organizer
- Barefoot Contessa Vert Notecard
- The Barefoot Contessa: Back to Basics
- The Barefoot Contessa: Back to Basics
- Barefoot in Paris: Easy French Food You Can Make at Home
- Barefoot In Paris: Easy French Food You Can Make At Home
- How Easy is That?
- How Easy Is That?
- Ina Garten's Barefoot Contessa Cookbook Collection
- Ina Garten's Barefoot Contessa Recipe Deluxe Journal (Potter Style)
- Ina Garten's Barefoot Contessa Soups: Recipe Note Cards
- Ina Garten's Barefoot Contessa Sweet Expressions
