Cover image for Barefoot Contessa family style : easy ideas and recipes that make everyone feel like family
Title:
Barefoot Contessa family style : easy ideas and recipes that make everyone feel like family
Author:
Garten, Ina.
Personal Author:
Edition:
First edition.
Publication Information:
New York : Clarkson Potter, [2002]

©2002
Physical Description:
240 pages : color illustrations ; 26 cm
General Note:
Includes indexes.
Language:
English
Subject Term:
Added Corporate Author:
ISBN:
9780609610664
Format :
Book

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Summary

Summary

Ina Garten, who shared her gift for casual entertaining in the bestselling Barefoot Contessa Cookbook and Barefoot Contessa Parties! , is back with her most enticing recipes yet--a collection of her favorite dishes for everyday cooking. In Barefoot Contessa Family Style , Ina explains that sharing our lives and tables with those we love is too essential to be saved just for special occasions--and it's easy to do if you know how to cook irresistible meals with a minimum of fuss.

For Ina, the best way to make guests feel at home is to serve them food that's as unpretentious as it is delicious. So in her new book, she's collected the recipes that please her friends and family most--dishes like East Hampton Clam Chowder, Parmesan Roasted Asparagus, and Linguine with Shrimp Scampi. It's the kind of fresh, accessible food that's meant to be passed around the table in big bowls or platters and enjoyed with warm conversation and laughter.

In Ina's hands tried-and-true dishes are even more delicious than you remember them: Her arugula salad is bright with the flavors of lemon and Parmesan, the Oven-Fried Chicken is crispy without excess fat, and her Deep-Dish Apple Pie has the perfect balance of fruit and spice. Barefoot Contessa Family Style also includes enticing recipes that are memorable and distinctive, like Lobster Cobb Salad, Tequila Lime Chicken, and Saffron Risotto with Butternut Squash.

With vivid photographs of Ina cooking and serving food in her beautiful Hamptons home, as well as menu suggestions, practical wisdom on what to do when disaster strikes in the kitchen, and tips on creating an inviting ambience with music, Barefoot Contessa Family Style is the must-have guide to the joy of everyday entertaining.


Author Notes

Ina Garten is a regular columnist in O, The Oprah Magazine, and appears on the Today show. Ina lives in East Hampton, New York, and Southport, Connecticut.

Ina Garten was born in Brooklyn, New York on February 2, 1948. She studied economics at Syracuse University and received a MBA at George Washington University. She worked in the White House Office of Management and Budget.

In 1978, she left her job and bought a specialty food store in the Hamptons called Barefoot Contessa. She sold the store in 1996 and went on to write The Barefoot Contessa Cookbook in 1999. Her other cookbooks include Barefoot in Paris, Barefoot Contessa at Home, Barefoot Contessa Foolproof, and Make It Ahead: A Barefoot Contessa Cookbook. She also writes columns for House Beautiful, Martha Stewart Living, and O, The Oprah Magazine. She has been the host of the Food Network's Barefoot Contessa program since 2002.

(Bowker Author Biography)


Reviews 3

Booklist Review

Few aromas impart the comfort of walking into a house on a fall day like that of the scents of a stew that's been lazily simmering on the stove for hours. In Real Stew, Clifford Wright expands the notion of stews beyond customary red meat-based versions to include bouillabaisse, chowders, minestrone, chili, and more. Wright's tome covers a truly world-encompassing repertoire. He has Brazilian feijoada, Palestinian green bean and lamb stew, Croatian sausage and sauerkraut stew, Iranian fesenjan, Aruban goat stew, Mexican xonequi, and dozens more. Organized by the basic meat or fish of the stew, recipes are easy to follow and authentic without being inaccessible. There is a section of meatless stews for vegetarians. The book's comprehensiveness (bypassing only China and Japan) adds to its value. More common in American households than stews are their near relatives: casseroles. These, too, can be set in an oven and forgotten, freeing the cook for other duties. Barbara Jones' The Ultimate Casserole Cookbook doesn't immediately rush into common shortcuts such as adding a can of cream soup to meat. She calls for fresh ingredients such as white wine and sour cream in her mushroom-chicken stroganoff. But she does resort to canned soup when time is of the essence in an easy broccoli chicken bake. By spicing this hasty casserole with curry and adding steamed fresh broccoli, she adds flavor and texture missing in so many soup-based dishes. Cooks with little time and much responsibility for family dinners will find lots here to entice hungry mouths of all age groups. Opposite these books designed to get food on the table and appetites quickly satisfied lies the deeply caring Cary Neff's Conscious Cuisine. Neff thinks about every ingredient he puts on the plate. Not only must each item be high quality, it must meet the chef's exacting nutritional standards. Based on his experience in spa cookery, Neff strives for a menu of little fat, and every recipe inventories the dish's nutritional benefit. Although not exclusively vegetarian, Neff's cuisine uses meat sparingly and emphasizes fresh vegetables of the highest quality. A few examples of tofu and tempeh-based dishes appear, but they are only supplementary. His Dauphinoise potatoes achieve a semblance of the original's creaminess by using rice milk, almonds, and roasted garlic to sauce thin potato slices. Expert home cooks will enjoy the challenges here while they decrease their families' intake of saturated fats. Large-format photographs increase the foods' appeal. Colin Cowie understands the importance of setting in appreciating good cooking. In Dinner after Dark, Cowie designs whole menus and recommends table settings to enhance entertaining. The careful home cook can duplicate most of the foods, but few will have on hand the panoply of china, crystal, and silverware, let alone the designer furniture, to fully realize Cowie's lavish events. But the food is always the heart of the matter, and one can wow one's guests with many of Cowie's creations. His Portuguese menu of spicy chicken livers and peppery shrimp needs the sweetness of raisin-studded rice as a balance. As they contemplate these lovely comestibles, guests are prone to overimbibe the fizzy Portuguese wine cocktail Cowie offers as a beverage. A less rambunctious crowd might be attracted to his meat loaf, macaroni and cheese, and green bean dinner. Photographs illustrate the settings of some of the author's catering successes. Cowie's numerous television followers will create demand for this title. Ina Garten made her name as a premier supplier of prepared foods in Long Island's Hamptons' carryout Barefoot Contessa. Her latest cookbook continues the traditions of her earlier work. In Barefoot Contessa Family Style, Garten serves up dinners centered on homey comforts. Mashed turnips are made palatable to even the fussiest eater by topping them with crisply fried shallots. Squash gets enriched with brown sugar and plenty of butter. Basil, cheddar, and ricotta cheese enliven otherwise bland corn pudding. For a patriotic party, nothing surpasses the sentiment of Garten's flag cake, with its precise rows of red raspberries marching between stripes of whipped cream. Blueberries and more piped whipped cream create a field of stars. Who doesn't subsist on the sandwich? Whether made at home or purchased at a fast-food outlet, it's the quintessential American lunchtime repast. Nancy Silverton's Sandwich Book gives dozens of sophisticated and unusual ideas for sandwiches that transcend the ordinary. Silverton, owner of Los Angeles' La Brea Bakery, recognizes how important good bread is as the foundation of a sandwich. First come open-faced sandwiches ranging from simple grilled garlic bread to a festal combination of rare tuna, braised leeks, hard-boiled egg, and olives topped with garlic mayonnaise. She re-creates the retro Monte Cristo sandwich, a deep-fried version of French toast layered with ham and turkey. Silverton avoids prepared ingredients, preferring even to roast her own pork. For dessert, she invents "club sandwiches," triple layers of cake, filling, and frosting. Silverton's juxtapositions of ingredients should inspire readers to create their own unique sandwich medleys. Bread recipes include buttery brioche and classic hot dog buns.


Publisher's Weekly Review

This second book follows the same basic premise as Garten's phenomenally popular Barefoot Contessa Cookbook: simple, elegant home cooking with good ingredients and a minimum of fuss. It takes a certain amount of chutzpah to include ordinary chicken noodle soup and mashed potatoes and gravy in a cookbook, but Garten pulls it off with heart and style. Dinners are conceived as crowd-pleasers, with a big nod to Italian home-cooking: oven-fried chicken, penne with five cheeses, Sunday rib roast, risotto, lasagna. Like other cookbooks with a specialty-shop pedigree (such as Silver Palate), Garten's book is inflected with a certain catering mentality-a lot of salmon, sun-dried tomatoes, the inevitable Curry Chicken Salad, the forgiving and easy Chicken with Tabbouleh. However, these recipes manage to seem not dated but just reasonable solutions to the eternal problem set of practicality, flavor and time. With photographs of the dishes on nearly every spread and a nice, open format, Garten's book is easy to use. Sections on desserts, kids, and brunch complete this fine snapshot of real-life cooking and the joys of eating in. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved


Library Journal Review

Garten's first two books featuring recipes from the Barefoot Contessa, her gourmet takeout shop in East Hampton, NY, have sold more than 400,000 copies. Her latest repeats the appealing format of those titles, offering sophisticated but easy recipes and an attractive design featuring dozens of color photographs, mostly closeups of the recipes but including some casual shots of the author, friends, and family. Garten's "family style" cooking includes dishes like Chicken Noodle Soup and Parker's Fish & Chips (separate chapters are devoted to breakfast and kids' foods), but there are also elegant dishes like Tuna Tartare, Saffron Risotto, and Lobster Cobb Salad, not exactly everyday fare. Sure to be popular. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Excerpts

Excerpts

Starters Turn up the Volume We've all had the experience. We're invited to dinner at a friend's house. We ring the doorbell and the host (maybe a little distraught) opens the door to a VERY quiet house. Oops! Are we the first to arrive, or-worse-is it the wrong day? Either way, we feel a bit ill at ease and the evening's off to a bad start. Replay the opening scene with this difference: the host opens the door and you hear Roy Orbison belting out "Pretty Woman" or the Beach Boys rocking to "Good Vibrations." Not only do you know you've come to a party, but you feel good immediately. No matter what kind of day you've had, your spirits soar. And that's a great start for a fabulous evening. I think the first few minutes of a party really set the tone for the night. For me, music that makes you feel like you're at a party is the difference between a fun evening and a dull one. The music I choose is a lot like the food I make: it's familiar, but it's a little better than you remembered. I used to organize all the details for a party and then at the last minute throw some CDs on the stereo. Once I realized how important the music was, I started previewing my choices while I cooked dinner. (My CD changer holds six discs, more than enough for an entire evening.) During cocktails, I'll choose music that is upbeat and fun and I play it just a little too loud: Cesaria Evora's Café Atlantico, Stephane Pompougnac's Costes: La Suite, Pink Martini's Sympathique, and The Best of the Temptations: Volume 1, the 60's. I always know I'm successful if everyone is swaying to the music while we fix drinks and nibble on roasted cashews. When it's time for dinner I want to turn down the volume a bit but I don't want something that's going to put everyone to sleep. This is a great time for Anita Baker's Rapture, Ann Hampton Callaway's To Ella with Love, and even something a little more emotional, like Roy Orbison's For the Lonely. The music makes you feel good but it's relaxed. Then, as I'm serving dessert and everyone is feeling just a little too satisfied, I'll crank up the volume again with something like Roxy Music's Avalon or a CD from the Cuban group Buena Vista Social Club. This way I'll send everyone home feeling upbeat and thinking, "Wasn't that fun!" East Hampton Clam Chowder Serves 6 to 8 This soup is a variation on a recipe from the original Loaves and Fishes Cookbook written by friends Devon Fredericks and Susan Costner. Instead of the usual bland cream and clams, this one is like a clam stew with lots of vegetables and just a bit of milk to finish. You can make it a day in advance and reheat it slowly before dinner. 12 tablespoons (1 1/2 sticks) unsalted butter, divided 2 cups chopped yellow onions (2 onions) 2 cups medium-diced celery (4 stalks) 2 cups medium-diced carrots (6 carrots) 4 cups peeled medium-diced boiling potatoes (8 potatoes) 1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 quart (4 cups) clam juice 1/2 cup all-purpose flour 2 cups milk 3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams) Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and sautÃ(c) for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes. In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened. Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot. If you use bottled clam juice instead of fresh, you may need to add more salt. Chicken Noodle Soup Serves 6 Forget canned soup-this is the real thing. And wouldn't we all feel better after eating a bowl? I love having homemade chicken stock in the freezer so I can make this soup in a hurry. 1 whole (2 split) chicken breast, bone in, skin on Olive oil Kosher salt Freshly ground black pepper 2 quarts homemade Chicken Stock (page 93) 1 cup medium-diced celery (2 stalks) 1 cup medium-diced carrots (3 carrots) 2 cups wide egg noodles 1/4 cup chopped fresh parsley Preheat the oven to 350 degrees. Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat. Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through. Season to taste and serve. I use Goodman's wide egg noodles. Roasted Vegetable Soup Serves 6 to 8 I love a recipe that uses leftovers. When I'm making roasted vegetables for dinner, I'll make a double batch and have extras for soup the next day. This is a very versatile recipe-you can also throw in last night's mashed potatoes and even the tossed green salad from lunch! It all adds wonderful flavor and goodness. And how else can you get vegetables into your kids without their knowing it? 6 to 8 cups chicken stock, preferably homemade (page 93) 1 recipe Roasted Winter Vegetables (page 110) Kosher salt and freshly ground black pepper for serving Brioche Croutons (page 36) Good olive oil In a large saucepan, heat 6 cups of chicken stock. In two batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like. Serve with brioche croutons and a drizzle of good olive oil. Brioche Croutons Makes 6 to 8 cups Aren't the croutons the best part of a Caesar salad? These croutons are made with brioche bread and they're delicious in soup or on a salad. One day I put some out with drinks and they all disappeared! This is a great way to use that leftover bread in the freezer. 1 12-ounce brioche loaf or challah 2 tablespoons good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Preheat the oven to 350 degrees. Slice the bread about 3/4 inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 6 to 8 cups of croutons. Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag. Smoked Salmon Spread Makes 1 1/2 pints We started to make this dip at Barefoot Contessa to use up extra smoked salmon, but it was so popular that we had to buy more salmon just to make it. This is my idea of the perfect "no-cook" appetizer to serve with drinks. And the good news is that it actually tastes better if you make it a few days early. 8 ounces cream cheese, at room temperature 1/2 cup sour cream 1 tablespoon freshly squeezed lemon juice 1 tablespoon minced fresh dill 1 teaspoon prepared horseradish, drained 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 pound (4 ounces) smoked salmon, minced Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with cruditÃ(c)s or crackers. If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon. Buffalo Chicken Wings Makes 32 pieces My assistant Barbara Libath and I know that if we test a recipe during the day and we both go home and make it for dinner, it's a winner. These chicken wings, which are broiled not fried, passed that test. Served with the traditional blue cheese dip and celery sticks, they're delicious! for the wings 16 chicken wings (about 3 pounds) 1/4 pound (1 stick) unsalted butter 1 teaspoon cayenne pepper 4 teaspoons Frank's Hot Sauce, or 1 teaspoon Tabasco sauce 1 teaspoon kosher salt for the dip 1 1/2 cups crumbled gorgonzola or other blue cheese 1 cup good mayonnaise 3/4 cup sour cream 2 tablespoons milk 3/4 teaspoon Worcestershire sauce 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper Celery sticks, for serving Preheat the broiler. Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes, or until cooked. For the dip, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth. Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks. Tuna Tartare Serves 6 On one of my book tours, Barbara Libath and I found ourselves at the fabulous Regent Beverly Wilshire Hotel in Los Angeles. After we stopped running around the rooms exclaiming, "There are two bathrooms! There are four televisions!" we went to the bar downstairs to meet some friends. We were served a fresh tuna tartare that I had to come home and try to re-create. I think this is close. 3/4 pound very fresh tuna steak 4 tablespoons olive oil Grated zest of 1 lime 3 tablespoons freshly squeezed lime juice 1/2 teaspoon wasabi powder 1 teaspoon soy sauce 6 dashes Tabasco sauce 1 1/4 teaspoons kosher salt 1/4 teaspoon freshly ground pepper 1/4 cup minced scallions, white and green parts (2 scallions) 1/2 ripe Hass avocado 1 teaspoon toasted sesame seeds (optional) Cut the tuna into 1/4-inch dice and place it in a medium bowl. In a small bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, Tabasco, salt, and pepper. Pour over the tuna, add the scallions, and mix well. Cut the avocado in half, remove the seed, and peel. Cut the avocado into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds if using and season to taste. Allow the mixture to sit in the refrigerator for at least an hour for the flavors to blend. Serve on crackers. Use the finest quality tuna you can find; two of the best are yellowfin and big-eye. Wasabi is a powder made from the dried root of Japanese horseradish. You can find this very pungent seasoning in the Asian section of the grocery store. Endive, Stilton & Walnuts Serves 6 This is a good salad to make in winter when endive is one of the only salad "greens" available. It's so easy to make and yet so elegant. You can make the vinaigrette several days in advance. 1 1/2 pounds endive (5 heads) 1 cup walnut halves (3 ounces) 3 tablespoons white wine or champagne vinegar 1 teaspoon Dijon mustard 1 extra-large egg yolk, at room temperature (see Note) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup good olive oil 6 to 8 ounces English Stilton cheese, crumbled 1/4 cup whole fresh flat-leaf parsley leaves Cut the end off each head of endive and peel or cut each leaf off the core. If the leaves are large, cut them in half lengthwise. Place the leaves in a large mixing bowl. Toast the walnuts in a dry sauté pan over medium heat for about 3 minutes, tossing often, until warmed and crisp. Whisk together the vinegar, mustard, egg yolk, salt, and pepper in a bowl. While whisking, slowly add the olive oil until the dressing is emulsified. Pour enough dressing onto the endive leaves to moisten and place them on individual plates. Sprinkle each salad with the crumbled Stilton, walnuts, and parsley leaves. Season to taste and serve. If you're worried about eating raw egg yolk, substitute 1 tablespoon mayonnaise. Green Salad with Creamy Mustard Vinaigrette Serves 6 to 8 When Alex Witchel, the talented New York Times writer and novelist, came to interview me in East Hampton, it was a particularly miserable, cold, and rainy winter day. I served her a steaming bowl of lentil soup from The Barefoot Contessa Cookbook, a salad prepared with this vinaigrette, and a cheese board with Cheddar and Brie. It was a simple but warming lunch and we had a wonderful afternoon together. She graciously requested a copy of this recipe. 3 tablespoons champagne vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon minced fresh garlic 1 extra-large egg yolk, at room temperature (see Note) 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup good olive oil Salad greens or mesclun mix for 6 to 8 people In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately. If you're worried about raw egg, substitute 1 tablespoon mayonnaise. When you're serving a salad for a dinner party, put the vinaigrette in the bottom of a serving bowl and place the greens on top. This can sit for an hour or two until you're ready to toss and serve it. Arugula with Parmesan Serves 6 When I'm having a dinner party, I try not to cook more than two things; I'll assemble the rest. That way I don't spend the evening standing in front of the oven fretting, "Is it done?" This is an easy salad to assemble as a first course. The arugula is peppery, the vinaigrette lemony, and the Parmesan spicy. Prepare the ingredients in advance and just toss them together before dinner. Serve with a wedge of lemon if you like. 1/2 pound fresh arugula (3 large bunches) 1/4 cup freshly squeezed lemon juice (2 lemons) 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4-pound chunk very good Parmesan cheese If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula. Since this recipe has very few ingredients, it depends on using the best for its flavor. I always choose aged Italian Parmesan (Parmigiano-Reggiano) cheese. Parmesan Roasted Asparagus Serves 6 Italians often eat their vegetables as "antipasti," that is, before the main course. This is a very easy first course that I sometimes serve in the classic Italian way, topped with a single fried egg. 2 1/2 pounds fresh asparagus (about 30 large) 2 tablespoons olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup freshly grated Parmesan cheese 2 lemons cut in wedges, for serving Preheat the oven to 400 degrees. If the stalks of the asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges. I prefer thick asparagus to thin ones; they have much more flavor. Excerpted from Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family by Ina Garten All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.