Barefoot in Paris by Ina GartenHearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home.
What Ina Garten is known for—on her Food Network show and in her three previous bestselling books—is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that’s exactly what she offers in Barefoot in Paris. Ina’s kir royale includes the unique addition of raspberry liqueur—a refreshing alternative to the traditional crème de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special—and are thoroughly delicious, completely accessible, and the perfect fare for friends and family.
Barefoot in Paris is suffused with Ina’s love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries—of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide—the Barefoot Contessa herself—in her most personal book yet.
How to Make Ina's Skillet-Roasted Lemon Chicken - Food Network
Haricots Verts with Herb Butter Recipe | Ina Garten | Food Network
Hi Karen, What a fantastic way to prepare green beans, I love mine crisp-tender. The addition of mustard and dill really elevates these little green veggies. I would love to hear from you! Prepare a large bowl with ice water and place a colander in the sink. Fill a 4 quart sauce pan with water and bring it to a boil. Add the salt and the beans and cook for about one minute, until the beans are "crisp-tender.
Adapted from The New Basics Cookbook. I find myself picking out all the crispy, tender bits of fennel first. The oil and high heat of the oven bring out a sweetness that is divine. Number of servings yield : 4. Your email address will not be published. Preheat the oven to degrees F. Trim the tops off the fennel bulbs, then cut them into quarters from top to bottom.
3 Reasons to Register
The recipe calls for only trimming one end of the green beams that has the stems. Garten guided Miranda and pointed out that he had cut the wrong ends of the beans. She also explains that it is important to spread the beans out on the pan so they can roast properly and not steam. Blunt shared her family recipe for potatoes which are made crispy after boiling in a pot of water and baking in the oven with vegetable oil. Her tip is to drain the potatoes and shake them in the pot to create some texture on the outside of the cut potatoes and layer them on a baking sheet to allow them to dry out before going in the oven. Blunt places the boiled potatoes in a pan of hot oil that has been preheated in the oven.