Catalogue Search | MBRL
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
108
result(s) for
"Garten, Ina"
Sort by:
Make it ahead : a barefoot contessa cookbook
\"For the first time, trusted and beloved cookbook author Ina Garten, the Barefoot Contessa, answers the number one question she receives from cooks: Can I make it ahead? If you've ever found yourself stuck in front of the stove at your own party, scrambling to get everything to the table at just the right moment, Ina is here to let you in on her secrets! Thanks to twenty years of running a specialty food store and fifteen years writing cookbooks, she has learned exactly which dishes you can prep, assemble, or cook ahead of time. Whether you're hosting a party or simply making dinner on a hectic weeknight, Ina gives you lots of amazing recipes that taste just as good--or even better!--when they're made in advance. In Make It Ahead, each recipe includes clear instructions for what you can do ahead of time, and how far in advance, so you can cook with confidence and eliminate last-minute surprises. Make a pitcher of Summer Rose Sangria filled with red berries, let it chill overnight for the flavors to develop, and you have a delicious drink to offer your friends the minute they arrive. Simmer a pot of Wild Mushroom & Farro Soup, enjoy a bowl for lunch, and freeze the rest for a chilly evening. You can prep the kale, Brussels sprouts, and lemon vinaigrette for Winter Slaw ahead of time and simply toss them together before serving. Assemble French Chicken Pot Pies filled with artichokes and fresh tarragon a day in advance and then pop them in the oven half an hour before dinner. And for dessert, everyone needs the recipe for Ina's Decadent (gluten-free!) Chocolate Cake topped with Make-Ahead Whipped Cream. Ina also includes recipes for the biggest cooking day of the year--Thanksgiving! Her Ultimate Make-Ahead Roast Turkey and Gravy with Onions & Sage may just change your life. With beautiful photographs and hundreds of invaluable make-ahead tips, this is your new go-to guide for preparing meals that are stress-free yet filled with those fabulously satisfying flavors that you have come to expect from the Barefoot Contessa\"-- Provided by publisher.
Book
The Barefoot Contessa Knows How To Make Us Crumble
In a large bowl, toss together the blueberries, raspberries, strawberries, ½ cup granulated sugar, the cornstarch, lemon zest, and lemon juice.
Newspaper Article
Make These Barefoot Contessa Chicken Pot Pies
4 split (2 whole) chicken breasts, bone-in and skin-on (2½ pounds)EMPTYGood olive oilEMPTYKosher salt and freshly ground black pepperEMPTY6 tablespoons (¾ stick) unsalted butterEMPTY4 cups chopped leeks, white and light green parts (4 leeks)EMPTY2 cups (½-inch-diced) carrots (5 carrots)EMPTY4 teaspoons minced garlic (4 cloves)EMPTY8 ounces cremini mushrooms, stems discarded; slicedEMPTY¼ cup minced fresh tarragon leavesEMPTY 1/3 cup all-purpose flourEMPTY2½ cups good chicken stock, preferably homemade (recipe follows)EMPTY6 tablespoons cream sherryEMPTY½ cup heavy creamEMPTY1 (10-ounce) package frozen peas, such as Birds Eye Garden PeasEMPTY3 sheets frozen puff pastry, such as Pepperidge Farm (2 boxes), defrostedEMPTY1 extra-large egg beaten with 1 tablespoon water, for egg washEMPTYFleur de sel Preheat the oven to 350 degrees. Pat the chicken dry with paper towels, place on a sheet pan, brush with olive oil, and sprinkle with salt and pepper.
Newspaper Article
Make These Barefoot Contessa Salty Oatmeal Chocolate Chunk Cookies
Some dried cranberries for tartness and a sprinkle of sea salt make these my all-time favorite cookies. ½ pound (2 sticks) unsalted butter, at room temperatureEMPTY¾ cup light brown sugar, lightly packedEMPTY¾ cup granulated sugarEMPTY2 teaspoons pure vanilla extractEMPTY2 extra-large eggs, at room temperatureEMPTY1¾ cups all-purpose flourEMPTY1 teaspoon baking sodaEMPTY1 teaspoon kosher saltEMPTY1¼ cups old-fashioned oats, such as QuakerEMPTY¾ pound bittersweet chocolate, such as Lindt, chopped in chunksEMPTY¾ cup dried cranberriesEMPTYFleur de sel Preheat the oven to 375 degrees. In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy.
Newspaper Article
Go-to dinners : make ahead, freeze ahead, prep ahead, easy, assembled
Cooking during the pandemic inspired Garten to rethink the way she approached dinner. Here shares strategies for making delicious, satisfying, and uncomplicated dinners. Many of the recipes are freeze-ahead, make-ahead, prep-ahead, or simply assembled from leftovers from another dinner. She even shows you how to assemble amazing boards using store-bought ingredients! -- adapted from front flap
Book
The Barefoot Contessa's Tasty Trip to Paris
By wrapping the cheese in phyllo dough and baking it, I end up with a delicious package that's crispy on the outside with creamy goat cheese inside. A cold salad with French string beans is the perfect counterpoint. 12 to 16 ounces Bûcheron goat cheeseEMPTY8 (8½ × 14-inch) sheets frozen phyllo dough, defrostedEMPTY4 tablespoons (½ stick) unsalted butter, meltedEMPTYPlain dry bread crumbsEMPTYKosher salt and freshly ground black pepperEMPTY¾ pound French string beans, trimmedEMPTY½ cup good olive oil, at room temperatureEMPTY1½ tablespoons white wine vinegarEMPTY1½ tablespoons Dijon mustardEMPTY3 tablespoons minced shallots (2 shallots)EMPTY2 tablespoons minced fresh dillEMPTY8 ounces mesclun mix or salad greens Notes: French string beans are also called haricots verts.
Newspaper Article
Cooking in real life : delicious & doable recipes for every day
From the rising star who learned to cook when she worked for Ina Garten and inherited the Barefoot Contessa's intuition for what people want to cook comes a collection of 100 recipes that are cook-pleasing and crowd-pleasing and written with the shopper, chopper and dish-doer in mind.
Book
ASK THE BAREFOOT CONTESSA
Don't be tempted to use fresh pumpkin -- canned is better and easier! PUMPKIN CUPCAKES WITH MAPLE FROSTING Makes 10 cupcakes 1 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg 2 extra-large eggs, at room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling ½ cup granulated sugar ½ cup light brown sugar, lightly packed ½ cup vegetable oil Maple Frosting (recipe follows) ½ cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars) 1 Preheat the oven to 350 degrees. MAPLE FROSTING 6 ounces cream cheese, at room temperature 3 tablespoons unsalted butter, at room temperature ¼ teaspoon Boyajian Natural Maple Flavor ½ teaspoon pure vanilla extract 2 cups sifted confectioners' sugar In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth.
Magazine Article