By Ina Garten
During the years that she has lived and labored in East Hampton, Ina Garten has catered and attended numerous events and dinners. she is going to be the 1st to inform you, although, that not anything beats a comfy dinner, surrounded through the folk you like so much, within the convenience that merely your home grants. In Barefoot Contessa at Home, Ina stocks her lifestyles in East Hampton, the recipes she loves, and her secrets and techniques to creating site visitors think welcome and comfortable.
For Ina, it’s buddies and family–gathered round the dinner desk or cooking together with her within the kitchen–that particularly make her condo suppose like domestic. the following Ina deals the tried-and-true recipes that she makes time and again simply because they’re effortless, they paintings, and they’re universally enjoyed. For a leisurely Sunday breakfast, she has effortless Cheese Danishes or Breakfast Fruit Crunch to serve with definitely the right highly spiced Bloody Mary. For lunch, she has classics with a twist, similar to Tomato, Mozzarella, and Pesto Paninis and outdated Potato Salad, that are easily scrumptious. Then there are Ina’s homey dinners–from her personal model of loin of red meat full of sautéed fennel to the unique flavors of Eli’s Asian Salmon. and because Ina understands nobody ever forgets what you serve for dessert, she comprises recipes for outrageously luscious goodies like Peach and Blueberry disintegrate, Pumpkin Mousse Parfait, and Chocolate Cupcakes with Peanut Butter Icing.
Ina additionally shall we readers in on her time-tested secrets and techniques for cooking and interesting. Get the interior scoop on every little thing from what Ina considers whilst she’s designing a kitchen to menu-planning fundamentals and the way to make a cocktail party enjoyable (here’s a touch: it doesn’t contain making advanced food!).
Along with appealing pictures of Ina’s dishes, her domestic, and the East Hampton she loves, this e-book is stuffed with signature recipes that strike the proper stability among beauty and informal convenience. together with her so much fundamental assortment but, Ina Garten proves past a shadow of doubt that there actually is not any position like domestic.
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Remove from skillet with a slotted spoon; stir in basil. In a small bowl, stir together egg, ricotta cheese, Parmesan cheese, salt, and pepper. To assemble pie, in the bottom of a 9×3-inch springform pan spread 1/2 cup of the pasta sauce. Arrange 3 to 4 of the cooked noodles over the sauce, trimming and overlapping as necessary to cover sauce with one layer. Top with half of the spinachmushroom mixture. Spoon half of the ricotta cheese mixture over spinach mixture. Top with another layer of noodles.
Stir in tiny shells. Spread about 1/2 cup of the pasta sauce in the bottom of a 3-quart rectangular baking dish. Spoon cheese-shell mixture into drained jumbo shells; place stuffed shells in prepared baking dish. Top with the remaining pasta sauce. Bake, covered, for 30 minutes. Uncover and sprinkle with brick cheese. Bake, uncovered, about 15 minutes more or until heated through. Let stand 10 minutes before serving. Top with fresh basil. , 42 g total fat (25 g sat. , 3 g dietary ﬁber, 40 g protein.
21 g total fat (10 g sat. , 3 g dietary ﬁber, 16 g protein. indd 51 8/24/11 10:55 PM hall of fame 52 The buttery maple syrup glaze in this side dish is certain to make converts to the brilliant butternut, one of early autumn’s most flavorful squashes. casserole butternut squash with maple and bourbon prep: 10 minutes bake: 1 hour 15 minutes oven: 350°F makes: 4 servings dish: 3-quart 1 11/2 - to 2-pound butternut squash, halved lengthwise and seeded 1 /4 cup pure maple syrup 1 /4 cup butter 2 tablespoons bourbon, apple juice, or apple cider 1 /2 teaspoon salt 1 2 Preheat oven to 350°F.