Barefoot Contessa: How Easy Is That? by Ina Garten#1 NEW YORK TIMES BESTSELLER
Ina Garten, bestselling cookbook author and beloved star of Barefoot Contessa on Food Network, is back with her easiest recipes ever.
In Barefoot Contessa How Easy Is That? Ina proves once again that it doesn’t take complicated techniques, special equipment, or stops at more than one grocery store to make wonderful dishes for your family and friends. Her newest must-have cookbook is all about saving time and avoiding stress while having fun in the kitchen.
These are not recipes with three ingredients thrown together in five minutes; instead home cooks will find fantastic Barefoot Contessa recipes that are easy to make but still have all that deep, delicious flavor Ina is known for—and that makes a meal so satisfying. Think Pink Grapefruit Margaritas served with Smoked Salmon Deviled Eggs—two classics with a twist. For lunch, Ina makes everyone’s favorite Ultimate Grilled Cheese sandwich and Snap Peas with Pancetta. For dinner, try Jeffrey’s Roast Chicken (tried and true!); Steakhouse Steaks, which come out perfectly every time and—with Ina’s easy tip—couldn’t be simpler; or an Easy Parmesan “Risotto” that you throw in the oven instead of stirring endlessly on the stovetop. Finally, Ina’s desserts never disappoint—from Red Velvet Cupcakes to Chocolate Pudding Cream Tart.
To top it all off, Ina also shares her best tips for making cooking really easy. She leaves bowls of lemons and limes on the counter not only because they look great but because they also remind her that a squeeze of lemon in a dish brightens the flavors. She shows us the equipment that makes a difference to her—like sharp knives, the right zester, an extra bowl for her electric mixer—and that can help you in your kitchen, too.
Filled with 225 gorgeous full-color photographs, Barefoot Contessa How Easy is That? is the perfect kitchen companion for busy home cooks who still want fabulous flavor.
Frittata with spinach, pancetta & ricotta (a Barefoot Contessa makeover)
…more or less
I make frittatas for dinner more than I do for breakfast and we really liked this one. I served it with Raspberry-Blackberry Muffins and watermelon. I was afraid that 5 eggs was not going to be enough to make the frittata, but it worked out great. I used large eggs but extra-large would be great, too. Cook the sliced bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and onion.
To me, an egg dish must be easy and certainly not require more than one pan. To start every frittata or scramble for that matter I always throw in a bit of bacon or, in this Italian version, cubes of pancetta, in a hot pan with a dash of olive oil. My spinach is almost always frozen in little cubes so I add them after a couple of minutes buy valtrex america too, allowing them to thaw in the pan while everything else cooks. Preheat oven to Use an oven-safe skillet no plastic handles on a burner at medium-high.