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Cooking for Jeffrey: A Barefoot Contessa Cookbook by Ina Garten

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Notes about this book

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Notes about Recipes in this book

  • Aperol spritzer

    • anya_sf on April 13, 2017

      Easy and very refreshing

  • Limoncello vodka Collins

    • anya_sf on May 20, 2017

      I made 1/8 recipe for 1 "normal" size drink. The salt-sugar rim is nice. I used meyer lemon, which is sweeter than regular lemon, so I reduced the syrup a bit. The drink had a nice, refreshing flavor, though I think I'd like a bit more tartness (perhaps that's the meyer lemon's fault). My proportions for 1 drink: 1.5 oz vodka 1 oz lemon juice 1/4 oz limoncello 3/8 oz sugar syrup 1.5 oz sparkling water

  • Smoked salmon pizzas

    • anya_sf on June 26, 2017

      Made the dough 5 hrs ahead and refrigerated. Ina didn't say whether to bake the crusts in batches, so I baked them all together in a convection oven. Still, they didn't cook evenly; crusts on the bottom rack got extra crispy underneath. They were done in 9 minutes. Some crusts bubbled a lot on top, making them imperfect to top, but it was fine. I topped 4 of the crusts, using 7 oz salmon (also did not use all 8 oz mascarpone), and 3 people ate them all for dinner (froze the remaining 2 crusts). The crispier crust softened after a bit, so it was fine. Good quality salmon is crucial (I used Scottish). I sprinkled the pizzas with dill in addition to chives; skipped the roe. We loved them.

    • stef on January 03, 2017

      The crust turned out very crispy . Maybe because I used pizza stone. It needed some spicing up for us.

  • French 75

    • Smokeydoke on January 01, 2018

      This makes a huge batch. I wouldn't use her ratios for the champagne, rather I'd do individual ratios of 1 simple syrup: 1 cognac: 0.75 lemon juice, then top with champagne to your liking. I recommend a ratio of 4oz of champagne to 1 oz of cognac, but I like a stronger cognac flavor. This ratio is unusually sweet.

    • kateiscoooking on February 27, 2017

      We first had a French 75 at it's birthplace in New Orleans. It was fabulous. So, we decided to try making one at home. The first few recipes we tried weren't great. This one was. We've actually made it a couple of times now and absolutely love it.

    • anya_sf on April 13, 2017

      Very good version of this drink. Makes large drinks (as usual for Ina) but not soooo large. My glasses weren't 2/3 full so my ratio may have been off, but they tasted great. You won't use all the champagne (and really good champagne is wasted here).

  • Butternut squash hummus

    • anya_sf on January 25, 2018

      Definitely make this at least a day ahead to let the flavors meld and mellow. I didn't add the maple syrup on top, as it did not sound appealing. The cinnamon seemed like an odd ingredient, but wasn't very noticeable in the hummus. It was very tasty with pita chips and cucumber slices. Makes a lot.

  • Parmesan & chipotle popcorn

    • anya_sf on April 13, 2017

      Super easy and addictive. We couldn't stop eating it. A couple of things to note: - We used low salt "natural" popcorn, as instructed - Much of the seasoning fell to the bottom of the bowl I think that avoided overly salty popcorn.

    • stockholm28 on February 12, 2017

      I did not use microwave popcorn as the recipe suggests and instead popped popcorn on the stovetop. Parmesan, chipotle, and salt are a nice combo of flavors but I think this mixture has too much salt.

  • Herbed fromage blanc

    • anya_sf on April 13, 2017

      I made half the recipe (using a 7 oz container of Cowgirl Creamery fromage blanc), which ended up serving 6 people. I served it with pita crackers, cucumber slices, and carrot sticks. I made it 1 day ahead; it's best to make ahead to let the flavors meld. Very easy to make. Similar to Ina's green herb dip, but drier (less creamy), so better as a spread than a dip.

  • Maple-roasted carrot salad

    • anya_sf on April 13, 2017

      I roasted 1.5 lbs carrots on a single sheet pan (didn't seem too crowded), and also reduced the other ingredients to make 2/3 recipe, except the arugula (used a 7 oz bag) because I prefer more greens. Didn't need extra salt at the end. We thought it was too sweet overall. There was too much liquid if all used, so arugula was a bit soggy. I would only make it again with less maple syrup, orange juice, and cranberries. I served it with roasted pork, which went well with it.

    • vickster on November 29, 2016

      Delicious salad! The roasted carrots work wonderfully with all the other ingredients. Don't use too much dressing - I wasn't watching and ended up drowning the salad.

    • Kfaber on December 20, 2016

      A really tasty salad. So many different flavors

    • ksg518 on December 30, 2016

      Great salad. Substantial enough to be a light dinner. As previously noted, it makes a lot of dressing so either use it sparingly or up the amount of carrots. We've used pecans instead of almonds with great results.

  • Kale salad with pancetta & pecorino

    • anya_sf on November 11, 2017

      I made the dressing 1 day ahead and used most of it (unusually for Ina's recipes) - I find that kale needs extra dressing. It's important to toss the kale with dressing when Ina says (before cooking pancetta) because it softens a bit. Doubled the croutons, as they were delicious. Overall, really good, although my family does not love kale.

  • Camembert & prosciutto tartines

    • anya_sf on April 13, 2017

      I made 1 tartine using a mild brie. Broiled it in the toaster oven, which took a bit longer. It could use more thyme and didn't need salt sprinkled on top. Simple and tasty. Good as an appetizer, lunch, or accompaniment to soup or salad.

  • Tomato carpaccio

    • anya_sf on September 05, 2017

      I only made half the dressing and it was still twice as much as needed, but the dressing was really good, so I will definitely be using the leftovers. Having learned from experience, I used a blender for the dressing, rather than the food processor, as the smaller volume of dressing doesn't always turn out in the processor. Definitely make the dressing ahead of time to let the flavors meld. I served this family style. It was so delicious! There was a bit left over, which was still enjoyable (though not so pretty) the next day.

  • Arugula with prosciutto & burrata

    • anya_sf on July 30, 2017

      I served it family style, so modified it a bit. Used 7 oz arugula, 3 oz proscuitto (torn), 4 oz burrata (diced), and 5 large figs, halved. I made half the dressing, which still ended up being too much. The dressing is fairly strong, so be careful when tossing not to overdress the salad (which I, unfortunately, did). The combination of flavors was great; the figs and prosciutto were especially good together. There was plenty of meat and cheese relative to salad, so using Ina's proportions would made it very hearty/protein-heavy. The garlic toasts were good, but not absolutely necessary.

  • Homemade ricotta

    • NJChicaa on January 24, 2018

      Expensive to make but really outrageously good.

  • Garlic toasts

    • anya_sf on July 30, 2017

      I had slightly over 1/2 baguette, which made 20 toasts. Only needed 1 tbsp olive oil for brushing. They were done (crunchy) after 11 minutes, so watch the baking time. A nice accompaniment to salad. Although Ina says they can be made ahead, I don't think they would keep well, as they would lose their texture.

  • Lentil & kielbasa salad

    • Zosia on October 21, 2017

      The dressed lentils were delicious and the goat cheese toast was a nice addition but I was disappointed that nothing was done to the kielbasa (though it certainly looks as though it's been cooked in the photo). I may cook it with the lentils next time as my husband suggested. We enjoyed it served warm.

  • "16 bean" pasta e fagioli

    • anya_sf on August 24, 2017

      I could not find Goya 16 bean soup mix, so I used Safeway brand bean soup mix, which looked like it had 16 different kinds of beans. A 10" Dutch oven did not seem large enough for the soup, so I used a 13" one. I made the soup 3 days ahead through the puree step, then simmered for an extra 30 min, adding the pasta, on the day of serving, so the pasta wouldn't be quite so mushy (although this didn't end up mattering, as the pasta just gets kind of mushy, but you won't care). I added a Parmesan rind to simmer with the beans. I used a food processor to puree the beans, as I hate my food mill, but in hindsight should have added some liquid with it, as the beans ended up very stiff and pasty. Nevertheless, once mixed back into the soup, the overall texture was perfectly fine. I only added half the salt (I used canned low-salt chicken broth), which was enough. We did not bother with extra olive oil and Parmesan on top of each bowl. My whole family loved this.

  • Spicy sweet potato empanadas

    • mayastonecastle on January 29, 2017

      These were delicious and so easy to put together! You can make them ahead of time and leave in the fridge. When guests come over, pop them in the oven, and soon you look like a kitchen genius!

    • anya_sf on December 06, 2017

      I assembled them ahead and froze them unbaked for a few weeks. They needed about 10 extra minutes in the oven, but turned out great. Overall, they were good, but the filling wasn't that exciting - a bit one-dimensional texture and flavor-wise. They were hardly spicy. I recommend them for lunch, where it's most likely you'd just eat one.

  • Anna's tomato tart

    • anya_sf on August 27, 2017

      I made 2/3 recipe (which was enough for 4 for dinner), as I was only feeding 3 and did not want too many leftovers. I still used a sheet pan, but the crust just did not go to the edges. This worked OK, except that the crust was completely flat, so some cheese oozed over the edges while baking. it wasn't too bad though (looks messier in the photo), and the oozy bits were yummy. I made the dough and herb pesto the day before, which worked well, although it was still fairly time-consuming (though not difficult) the day of serving. Seemed like there was too much DIjon mustard, but the flavor wasn't that noticeable in the final tart. Anyway, the tart was absolutely delicious! Even my son, who isn't a fan of fresh tomatoes, loved it (it's not unlike pizza). Leftovers were still tasty the next day and the crust remained fairly crisp. It's really rich, though, with a pastry crust and all that cheese, so sadly, we can't have it too often.

    • KarinaFrancis on December 08, 2018

      This was the star of our Christmas aperitivo celebration. A bit of work involved but the flavour is delicious, perfect balance of herbs in the dressing and zesty tomatoes. We couldn’t find Gruyère at the supermarket so subbed jarlsberg and it didn’t seem to suffer for it. Absolutely want to make this again and plan ahead to get the right cheese.

  • Tarragon shrimp salad

    • lhudson on February 17, 2017

      Tarragon is not one of the herbs I use a lot so whenever I do it surprises me how much I like it. Great recipe, just wish it was summer and not the middle of winter. It would have been perfect.

  • Skillet-roasted lemon chicken

    • Frogcake on June 12, 2018

      Very delicious and simple to prepare. It’s great as written. If really pressed for time , I don’t grind the thyme, fennel, salt and pepper mix. I just sprinkle it onto the chicken along with ground garlic. Red wine works well too in place of white. Regardless, once the chicken is done, you have a lovely fragrant broth that I serve as a sauce with pasta and the chicken.

    • averythingcooks on January 07, 2017

      This was easy (although I admit I did have my butcher flatten the chicken for me ), impressive looking to pull out of the oven and delicious made exactly as written.

    • Kfaber on February 05, 2017

      This roasted chicken was ridiculously tasty and super easy to make. I had fun butterflying the chicken and was impressed by how quickly it cooks this way. The caramelized lemons and onions add amazing flavor. Will be my go-to roast chicken recipe.

    • vickster on March 30, 2017

      Delicious and easy dish. I used 2 half-breasts instead of a whole chicken. May vary the spices some time from the fennel and thyme.

    • Zosia on October 23, 2017

      As others have noted, this is a very easy and very tasty dish. I particularly liked the addition of fennel to the standard lemon and thyme flavours and the (edible) roasted lemon was delicious.

  • Roast chicken with radishes

    • Zosia on November 03, 2017

      I've never roasted a whole chicken at this high temperature before unless it was spatchcocked and the method worked perfectly (though took longer than a spatchcocked bird). I didn't care much for the radishes but I omitted the butter which I think would have tempered their bitterness.

    • KarinaFrancis on April 02, 2018

      Like Zosia I'd never roasted a chicken at this temp before, but it delivered beautiful crispy skin and succulent meat, but then it's Ina and chicken, can't go wrong. The temp also meant that the potatoes we cooked with the chicken were perfect. Not a fan of the radishes, even though I used plenty of butter.

    • apprentice9 on November 19, 2016

      This was my first time roasting a whole chicken (I know!) and I was floored by how simple and delicious it was. Skin came out beautifully crispy and radishes mixed with the butter and juices were phenomenal.

  • Brisket with onions & leeks

    • anya_sf on August 20, 2017

      I made 1/2 brisket, which was plenty for 4-5 people. Served with mashed potatoes. I used frozen sliced leeks (and fresh onions), which worked fine. The onion mixture was great - nicely caramelized. Really tasty.

  • Lamb stew with spring vegetables

    • Kojak on December 07, 2016

      Made with beef instead of lamb. One of the most delicious things I've ever made. There were fights over who got the leftovers.

  • Roasted vegetable paella

    • anya_sf on June 24, 2017

      I made 1/2 recipe, and my husband and I devoured the whole thing. Even with half the vegetables (which I weighed), I still needed 2 sheet pans, although they did shrink a lot during roasting. I used 1/2 regular globe eggplant, as I couldn't find a baby one, and it worked fine. The rice (calasparra) absorbed a lot of broth, so I probably needed an extra cup. Make sure you have extra just in case. The paella was extremely flavorful. The manchego flavor got lost once it melted - not sure how much that adds. This would be even more delicious with some sausage.

    • mayastonecastle on January 29, 2017

      I loved this! I couldn't find paella rice, so I used Arborio. It made the dish more sticky than was probably intended, but for me and my guests, we loved it. I just finished the last of it, and now I'm thinking I need to make another pot!

  • Filet mignon with mustard and mushrooms

    • anya_sf on July 03, 2017

      My filets were thick but smaller around, 6-7 oz each, and not tied. There wasn't enough salt and pepper to coat the sides, so I just coated the tops and bottoms. The steaks were perfect after 10 min in the oven. I cooked 1 lb mushrooms as my family loves them. Instructions aren't totally clear regarding the mushrooms; they are removed to a bowl (presumably covered to keep warm) after sauteeing, then the shallots are cooked in the same skillet. The Dijon mustard flavor was a bit strong in the sauce when tasted by itself, but was perfect with the beef. Wonderful combination of flavors. Sauce is rich and makes plenty, but it's oh so good. Served with wild rice and sauteed spinach, which were great accompaniments.

    • NJChicaa on January 24, 2018

      Delicious! I make this recipe often.

  • Cider-roasted pork tenderloins with roasted plum chutney

    • anya_sf on October 09, 2017

      The first time I made this, I forgot the salt in the marinade. The marinade imparted a lot of flavor (I marinated overnight), but the pork definitely needed extra salt upon serving. The second time I made this, I remembered the salt. For me, the pork ended up perfectly seasoned, but my husband still sprinkled some fleur de sel on top. The tenderloins were cooked in exactly 20 minutes, moist and juicy with slightly rosy interiors. The plum chutney was a nice accompaniment, although the pork was also great by itself.

  • Moroccan grilled lamb chops

    • anya_sf on June 19, 2017

      Fantastic! I made 2/3 recipe and the racks weren't that large, so it served 3+. Marinated the lamb for 24 hours. I used 2% Greek yogurt, which worked fine. It seems a bit futzy to make both the spice paste and the yogurt, but it comes together quickly, and overall the recipe is quick and easy. Quick enough for a weeknight meal. I grilled the chops for the minimum stated time - I have a gas grill and she didn't specify how high - I chose medium-high. They turned out medium, which we thought was perfect. Super flavorful.

  • Orecchiette with farm stand pasta sauce

    • anya_sf on August 19, 2017

      Definitely use peak-season tomatoes for this (when they are cheap and fully ripe). Stated yield is 2 quarts, but I got almost 3 quarts. I made it 1 day ahead and reheated it (just the amount I needed; froze the rest). I was taught to cut an X on the bottom of each tomato before blanching to ease peeling, so I did that. I recommend blanching in stages (~4 tomatoes at a time) so the water remains at a boil - overall, it's faster. I pulsed the sauce about 6 times since I prefer a smoother texture. I used a twisty shaped pasta instead of orecchiette, but really you could use any shape here. Definitely don't skip simmering the pasta together with the sauce. I reserved a bit of pasta cooking water and added it at the end. I didn't need quite all the salt called for at the end. The flavor of the sauce was fairly peppery (I assume from the basil, black pepper, and red pepper flakes), although it mellowed after mixing with the pasta. We used both cheeses and quite enjoyed this.

  • Rigatoni with sausage and fennel

    • srhmkllr on January 15, 2018

      Decreased the amount of sausage to 1 lb. Can substitute 1 cup half-and-half for the heavy cream and 2/3 cup milk for the half-and-half.

  • Roasted salmon tacos

    • Zosia on October 22, 2017

      Much as I like salmon and dill together, the dill in this dish was odd and didn't mesh well with the other flavours, or maybe it was the absence of coriander that was noticeable. Regardless, these were still delicious and enjoyed by everyone. I reduced the salt by about 1/3.

  • Fish and lobster cakes

    • anya_sf on June 20, 2017

      I made 1/2 recipe, yielding 8 cakes (my 2" scoop would have made more, but I added the extra to the existing 8 cakes). Used frozen cod, which worked fine. I scooped the cakes (tricky!) onto half the panko coating, then sprinkled and pressed the remaining panko on top. Chilled 30 min before cooking. Still, they totally fell apart. Overall flavor was good, but lobster flavor was lost. I would not bother making these again. If you do, I suggest chilling the filling before forming the cakes, then again afterwards, for the best chance for these to stay together. Also just use extra fish and skip the lobster.

  • Rémoulade sauce

    • anya_sf on June 20, 2017

      I made 1/3 recipe to accompany 1/2 the fish cakes, which was just the right amount. I did not bother dirtying the food process for this; just finely chopped the cornichons by hand. The sauce had a nice flavor which complemented the fish and lobster cakes well. Quick and easy.

  • Shrimp and swordfish curry

    • anya_sf on July 02, 2017

      I made this for 2 people using 1/3 of the seafood, but made 1/2 the sauce, thinking I like a lot of sauce. There was plenty of sauce for 3, though, so next time I'd leave the proportions as they are. I wanted extra veggies, so I used the whole bell pepper, and added a diced zucchini with the tomatoes, then some peas at the end. I accidentally used diced tomatoes with green chiles, but that worked OK here. My shrimp were frozen and I didn't bother thawing them, as they cooked just fine in the curry. Served with jasmine rice. It was pretty good and had some spice, but I prefer creamier curries.

  • Crusty baked shells & cauliflower

    • Zosia on October 27, 2017

      The flavours and textures of this dish are very good. The lemon, capers and garlic add a lot of zip to what is otherwise fairly rich, cheesy pasta. And then, of course, there are all of those wonderful crunchy bits of pasta and breadcrumbs, my family's favourite part.

  • Roasted ratatouille with polenta

    • anya_sf on August 21, 2017

      I roasted the vegetables 1 day ahead, then reheated in the microwave just before serving, adding the basil at the last minute, which worked well. Be careful to stir the vegetables a few times while roasting to avoid burning, especially the onions. Also switch racks halfway through roasting. It was quite good by itself and with the polenta. As a main course, I would say it serves 4, not 6. It is also a nice side dish with Italian sausage.

    • pattig on July 26, 2018

      This was a very good dinner with just some french bread to accompany it. It was tasty & filling. Scott really like it too. I made half the recipe and we have leftovers for 1. I added some radishes, used less way salt and used a different squash than zucchini. YUM

  • Roasted vine tomatoes

    • anya_sf on August 30, 2018

      I couldn't find cherry tomatoes on the vine anywhere, so I used cherry tomatoes that still had some stem attached. They turned out fine, but were more work to eat with the stem, so next time I'd remove those, since they didn't have the "wow" factor of the whole vine. The tomatoes were fine - best if they get more wrinkly and split. Ina's roasted cherry tomato recipe is better, as it calls for higher heat and longer roasting time.

  • Root vegetable gratin

    • anya_sf on November 16, 2017

      I sliced the vegetables by hand, which wasn't too onerous. Some slices of celery root weren't completely soft after baking, although they were tender enough to eat. Not all the liquid was fully absorbed, but there wasn't too much excess. Obviously, this was very rich. It was good, but my family prefers Ina's potato-fennel gratin (which is actually richer, as it uses all cream - I'd maybe try mixing that with broth).

  • Creamy Parmesan polenta

    • anya_sf on May 20, 2017

      This is the same recipe as in How Easy is That? except 50% more to serve 6 people (larger serving sizes). I made 2/3 recipe, so perhaps this note belongs on the other recipe. I stupidly used the amount of salt called for in the recipe (1 Tbsp Kosher salt for 2/3 recipe) and it was too salty. Still, we ate it, and it was very good with the meatballs and marinara sauce from the same cookbook. But next time only use half the salt Ina calls for. Sometimes her recipes are spot on with the salt, but other times they are too salty, and this is one of those times. Still, it's very flavorful for polenta, with a nice creamy consistency.

  • Couscous with pine nuts & mint

    • anya_sf on June 19, 2017

      Made 2/3 recipe - served 3-4. Added extra mint, which I liked. I thought this was probably the most flavorful of Ina's numerous couscous recipes. Served it with the Moroccan lamb chops, a great pairing. Warning: if you cover the pan (e.g., to keep warm) after adding the mint, the mint will turn black. It will still taste good, but won't look as good, so it's best to add the mint right at the very end.

  • Kasha varnishkes with wild mushrooms

    • anya_sf on September 10, 2017

      I doubled the mushrooms, since we love them, and we ate this as a main course. I used duck fat, which adds the best flavor. I used Swanson's 50% less salt beef broth, and it turned out plenty salty - no need for additional salt at the end, and I would actually reduce the salt next time. The kasha needed a few extra minutes to cook; it was done the same time as the pasta. I did not need to add pasta water, as not all the broth was absorbed. It was pretty good, although my son wasn't fond of the buckwheat flavor (he'd never had kasha before). We liked it with grated cheese on top, which I suppose isn't traditional, but was tasty.

    • Zosia on November 16, 2017

      Like anya_sf, I doubled the mushrooms and served this as a main. I also added steamed lemon spinach. The shallots and fresh dill - and the mushrooms, of course - made it particularly tasty and everyone enjoyed it. As with other recipes in this book, I reduced the olive oil and salt. I've also realized that the portion sizes are much larger than I'm accustomed to and will have to adjust accordingly going forward.

  • Italian white beans & escarole

    • anya_sf on October 04, 2017

      This was really good. I only used 1/4 cup olive oil (seemed like plenty) and 1 1/2 tsp salt (used canned low salt chicken broth). It was spicier than I expected, which my son didn't like, so reduce the red pepper flakes and black pepper if you want it milder. I just served it with sausages, and although it's hearty, it only served 3-4 with no other side dishes. It would also go great with garlic bread.

  • Fresh corn pancakes

    • anya_sf on October 08, 2017

      I made half the recipe, which yielded 13 pancakes; three people ate almost all of them. I was fearful that they'd be difficult to cook (would fall apart or stick to the pan), but actually they turned out great. I cooked 4 pancakes at a time, so they did not take that long to cook. They kept warm nicely in the oven. Despite the small amounts of sriracha and jalapeno, they weren't spicy at all (which was good for my son). The pancakes had a light texture and were perhaps a bit dry, but had great corn flavor. I served them with grilled salmon and a green salad. They were delicious.

  • Chipotle smashed sweet potatoes

    • Zosia on November 03, 2017

      Very decadent - much too rich and sweet for me actually - but I really liked the addition of chipotle chiles and adobo sauce so I will definitely make a variation of this again without cream or maple syrup and less butter.

  • Spaghetti squash with garlic & Parmesan

    • NJChicaa on January 24, 2018

      Against my better judgement, I decided to try this recipe. I didn't think that spaghetti squash, apple cider, garlic, and Parmesan cheese would go well together. Guess what? They don't! It went right into the trash.

  • Roasted broccolini

    • anya_sf on September 16, 2018

      If the stems are fresh and tender, you don't need to trim them much. After 15 min, the broccolini was crisp-tender, which was good, but they could be roasted a bit longer. Did not need extra salt at the end. Very good (similar to roasted broccoli).

  • Spiced pecans

    • anya_sf on July 06, 2017

      These pecans are a cross between sweet and savory, but more sweet. They would be good with a cheese course, or just for snacking. Maybe a bit sweet to serve with cocktails. You could serve them with dessert if you like a bit of spice with your dessert (I generally don't). Definitely addictive, but not my favorite BC nut recipe, as I prefer the more savory ones. They are easy to make.

  • Fig & goat cheese bruschettas

    • anya_sf on August 19, 2017

      I made half the recipe, which I think serves more than 6 people (the fig part anyway). I didn't have a vanilla bean, so I added 1/2 tsp vanilla extract. I wasn't quite sure when the figs were done (how long in fridge before checking? what is "soft fruit preserve"?) It was definitely very syrupy after 1 hour, so I stopped cooking then. It thickened even more as it cooled. The figs and goat cheese were good together, but almost dessert-like. I think this would be best with port as a cheese course after dinner. The figs are strong tasting and fairly sweet, so I wouldn't place more than 1-2 halves on each toast.

  • Challah with saffron

    • anya_sf on October 09, 2017

      The dough was easy to work with and the bread turned out great. It was huge though - barely fit on the sheet pan. Next time I might try making 2 smaller loaves and freezing one. The challah still tasted fresh the next morning after baking, but was also great toasted with butter.

  • Roasted plum chutney

    • anya_sf on October 09, 2017

      I didn't have mace, so I used nutmeg. I made the chutney a day ahead, chilled it, then reheated it slightly before serving with the pork. It went well with the pork. Overall, we liked it pretty well, but we aren't huge chutney fans, so there was twice as much chutney as needed.

  • Herbed goat cheese

    • anya_sf on January 21, 2018

      I made 1/2 recipe, which served 3 people nicely with crackers. I didn't have the right size jar, so I used a ramekin. The cheese marinated for a few hours in the refrigerator. It was lovely with a glass of Sancerre. Lots of flavor for minimal effort.

  • Port wine prunes with Stilton & walnuts

    • anya_sf on November 12, 2017

      Quick and easy to make. Kept well at room temperature for a few hours. I used regular blue cheese, not Stilton - I think any kind would work here. I also think other ports would work - I used a California "port". They were delicious.

  • Cherry pistachio biscotti

    • anya_sf on July 16, 2017

      I made 1/2 recipe using 1 whole egg in the dough and 1 egg white for brushing. I wasn't sure whether to use sour cherries or sweet; I used sweet. Perhaps you could use either. They had a nice flavor. The recipe is in the bread & cheese chapter, but I think they're sweet enough for dessert. My cherries were pretty large and did not get as well distributed as I'd have liked. I might cut them in half next time. The flavor was very good. They weren't as crunchy as biscotti usually are, so you don't need to dunk them to eat them.

    • Kfaber on February 05, 2017

      Very time intensive but a lot of fun to make. My husband in particular liked these and brought them to work as breakfast

  • Irish Guinness brown bread

    • anya_sf on May 29, 2017

      I used old-fashioned oats and King Arthur whole wheat flour, which worked fine. Mixed the batter gently with a spatula, not my fingers (can't imagine why you'd need to use fingers). Baked 45 minutes - thought maybe it was overdone, but it was actually perfect. Very nice flavor, moist, lightly sweet. Great with Irish butter and also jam. The batter is super quick and easy to make.

  • English oat crackers

    • julesamomof2 on December 27, 2017

      Made this for a Christmas appetizer cheese platter, and while they good, nobody really knew they were 'crackers' as they look and taste more like cookies. Once I pointed out what they were, people seemed to enjoy them with white cheddar. But boy, I was a little appalled at the amount of butter that went into these babies. I don't think I will make them again as good old plain triscuits and wheat thins are just fine.

  • Warm vacherin

    • anya_sf on May 26, 2018

      I looked all Winter for Vacherin Mont d'Or, but couldn't find it in California. I eventually found a recommended substitute: Harbison by Jasper Hill Farm. It weighed 10 oz, which was perfect for 3-4 people. The cheese is surrounded by a wooden band, but doesn't come in a box, so I wrapped it in foil. It melted beautifully under the broiler and was gooey and delicious with toasted baguette slices (we skipped the cornichons).

  • Raspberry rhubarb crostata

    • julesamomof2 on May 16, 2018

      This was easy and delicious. I thought with raspberries and rhubarb it would be too tart, but not at all.

    • Zosia on February 23, 2018

      The combination of fruit/veg in the filling was incredibly delicious - bright and tangy and not too sweet - and I loved the high ratio of filling to crust. I used frozen rhubarb and raspberries, thawed and drained and made some adjustments to the method: I simply added the cornstarch (only 2 tbsp), orange juice, zest and sugar to the juices and cooked the mixture until thickened before stirring in the fruit and veg. The crust came together quickly, was easy to work with and baked into flaky layers. It took 45 minutes to bake in my oven.

    • Frogcake on May 27, 2018

      We loved this! I had a big rhubarb crop this year and happily harvested the four cups needed for this crostata. As other reviewers noted, the filling is not too sweet. A perfect amount of orange to enrich the taste of the flavour rhubarb and raspberry too. Will be making this again. Might be good to try sprinkling some slivered roasted almonds on top. Also excellent with vanilla gelato. Note: this recipe can be accessed on the food network website.

  • Vanilla cream cheese pound cake

    • mamacrumbcake on January 29, 2018

      This makes a beautiful, fairly easy, pound cake (2 loaves). The flavors are balanced and the texture is classic—velvety and dense. It took 1 hour and 20 minutes for the cake to be done. My only problem was that the cake did not release cleanly from the pan. Next time I may dispense with the sugar coating on the pan and line with parchment instead.

    • Prim on November 29, 2016

      Delicious! It is better the next day.

    • anya_sf on July 16, 2017

      Made 1/2 recipe = 1 loaf (easy to cut recipe in half). For a pound cake that contains no leavening, it's extra important that all ingredients are truly at room temperature, flour is sifted (I normally don't bother), butter mixture beaten until very light and fluffy. Cake seemed done when I took it out after 68 min, but top shrank a bit upon cooling, and the cake had a few slightly dense/gummy spots, but nothing major. Perhaps it needed a few extra minutes. It's difficult to avoid this when there's no leavening, which is why Rose Levy Beranbaum recommends a bit of baking powder in pound cake for additional lift. Still, this cake was very good. We had it the next day, and the flavor was very pleasant, texture was soft and fine.

  • Bourbon honey cake

    • anya_sf on September 18, 2017

      I had to buy a new cake pan for this (angel food cake pan with nonremovable bottom), not that I mind much, since I bake a lot. I think a bundt pan would work, except for the almonds on top. Lining the bottom of the pan with parchment was a bit tricky. The cake itself was easy to make, but I'm glad I have a large mixer. The cake needed a few extra minutes in the oven. I had no problem unmolding the cake after cooling completely. We ate it on the day I made it, and the spice was very strong, although we liked it a lot. The cake was moist. I imagine the spices would mellow a bit after a couple of days, so it may even be better made ahead. We did not notice the bourbon flavor in the baked cake.

  • Apple pie bars

    • anya_sf on October 28, 2017

      My apples softened before the liquid evaporated, so there was a bit of liquid left. Still, it didn't seem to adversely affect the bars. I chilled the crumb topping while cooking the apples to make it easier to crumble. There was plenty of topping - nearly enough to cover all the apples, despite what Ina says. The photo in the book shows a parchment-lined pan, but the instructions don't state that, so I did not line the pan. They weren't too hard to remove, but I'm sure lining the pan would make it easier. My bars took 45 min to bake before the topping seemed remotely brown. They were amazing! So buttery (unsurprising) and delicious - too easy to overeat. Sadly, with over 1 lb butter, I can't make these often. I'm going to have to freeze the leftovers.

    • jumali on December 01, 2016

      These were a favorite at our Thanksgiving dessert table. While they were delicious and easy to prepare, I won't be making them often due to the full pound+ of butter this dish requires. My apples had a lot of moisture in them, and by the time it was mainly cooked away most of the apples fell apart. Mine wasn't as pretty as Ina's but they sure did taste good.

    • Kinhawaii on October 13, 2018

      While I love the bar, I wanted the crust to be thinner but thick enough to be eaten out of hand. I used 3/4 of the dough, 3 sticks of butter etc., with 2/3 of that on the bottom & the other 1/3 on top. I like that proportion of the apples to crust better. I also cooked the apples first so that they had time to cool down.

  • Sparkling grapefruit granita

    • anya_sf on July 08, 2018

      Delicious flavor, even when made with inexpensive sparkling wine. Very refreshing.

  • Frozen mocha mousse

    • anya_sf on August 30, 2017

      I made 1/2 recipe, which served 6, so the full recipe would certainly serve 10-12, not just 8. It's very rich. I wasn't sure if the whipped cream topping should be frozen on top of the mousse. The first day we had it freshly whipped (not frozen) on top, then leftovers were frozen on top. Both ways were good. The mousse gets fairly hard and needs to soften a bit before scooping/serving. Don't make the whipped cream too sweet. The mousse was absolutely delicious, like fluffy mocha chip ice cream (more chocolate than coffee flavor). This must be made ahead, and can be made up to 1 month ahead, accordingly to Ina, so it's great for entertaining.

  • Pecan rum raisin ice cream

    • anya_sf on August 21, 2017

      I did not get a full quart out of this - closer to 3 cups. I didn't have vanilla bean, so I added 1 tsp vanilla extract to the custard after straining. I don't know why the egg yolks need to be beaten so much. I have made plenty of other custard recipes where the egg yolks were just mixed, not beaten, and they worked fine. This worked too, but is it really necessary? Anyway, the ice cream was super creamy and delicious. Much of the rum was absorbed, so there wasn't much to discard after adding the 3 Tbsp to the custard, yet the ice cream did not taste "boozy".

  • Chocolate crème brûlée

    • mayastonecastle on January 29, 2017

      Fantastic as so easy. Impressive enough for a dinner party, but can totally be made ahead and then just brûléed at the last second before serving. Highly recommend!

  • Fresh peach cobbler

    • anya_sf on June 24, 2017

      I made 1/2 recipe, using 6 smaller peaches, in a deep 8"x8" pan. I peeled the peaches with a serrated peeler, which I find easier than blanching. There wasn't much topping, but it expanded while baking, so it was enough. I dolloped/spread the topping on with a regular spoon, which seemed easier than the scoop. Because my pan was deep, I didn't place it on a baking sheet because there was no fear of overflowing. I think that also kept it from browning too quickly. I worried that there was a lot of sugar, but the cobbler wasn't too sweet - just right. That may depend on your peaches; mine were fairly acidic. It was delicious both plain and with vanilla ice cream.

  • Spicy hermit bars

    • anya_sf on June 26, 2017

      I chilled the dough for a few hours, so had to let it sit a bit before shaping, but it worked fine. They spread a lot during baking, so be sure to space them 3" apart per the instructions. I used lemon juice instead of rum for the glaze to make the child-friendly (per Ina's suggestion on her website). They are very well spiced, like gingerbread, with texture between cookie and cake. Quite good. You could slice them thinner to serve more, especially if they were part of a cookie tray.

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Reviews about this book

  • ISBN 10 030746489X
  • ISBN 13 9780307464897
  • Published Oct 25 2016
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

For America’s bestselling cookbook author Ina Garten, there is no greater pleasure than cooking for the people she loves—and particularly for her husband, Jeffrey. She has been cooking for him ever since they were married forty-eight years ago, and the comforting, delicious meals they shared became the basis for her extraordinary career in food.
 
Ina’s most personal cookbook yet, Cooking for Jeffrey is filled with the recipes Jeffrey and their friends request most often as well as charming stories from Ina and Jeffrey’s many years together. There are traditional dishes that she’s updated, such as Brisket with Onions and Leeks, and Tsimmes, a vegetable stew with carrots, butternut squash, sweet potatoes, and prunes, and new favorites, like Skillet-Roasted Lemon Chicken and Roasted Salmon Tacos. You’ll also find wonderful new salads, including Maple-Roasted Carrot Salad and Kale Salad with Pancetta and Pecorino. Desserts range from simple Apple Pie Bars to showstoppers like Vanilla Rum Panna Cotta with Salted Caramel. For the first time, Ina has included a chapter devoted to bread and cheese, with recipes and tips for creating the perfect cheese course. With options like Fig and Goat Cheese Bruschettas and Challah with Saffron, there’s something everyone will enjoy.

From satisfying lunches to elegant dinners, here are the recipes Ina has tested over and over again, so you too can serve them with confidence to the people you love.


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