Ina Garten: The 60 Minutes Interview

Dec 26, 2022 | Sharyn Alfonsi speaks with the "Barefoot Contessa" about her journey to becoming one of the country's most beloved cooks.

Ina Garten: The 60 Minutes Interview

Dec 26, 2022 | Sharyn Alfonsi speaks with the "Barefoot Contessa" about her journey to becoming one of the country's most beloved cooks.

Ina Garten's Fan-favorite Lemon Capellini | Barefoot Contessa | Food Network

Oct 28, 2022 | Ina's easy, zesty lemon pasta dish is made with just three ingredients: lemon, capellini pasta and butter!

For a full list of the ingredients for this recipe and the method of cooking the dish, please click here and then click on “show more”.

Barefoot Contessa Makes Chicken Piccata | Barefoot Contessa | Food Network

Jun 30, 2019 Need dinner plans? Try Ina Garten's classic Chicken Piccata with a velvety lemon butter sauce. | Views on YouTube: 2,119,309

Get the recipe here.

Ina Garten Makes Perfect Roast Chicken | Food Network

The Barefoot Contessa shares her recipe for perfect roast chicken with vegetables.

Ingredients:

1 (5 - 6 lb) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedgesr
Olive oil

Directions / Method:

Preheat the oven to 425F [220C].

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken.

Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Place the onions, carrots, and fennel in a roasting pan. Toss wiih salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Ina Garten's Roast Duck Breast with Cherries and Port | Barefoot Contessa | Food Network

Jul 5, 2022 Ina reveals the secret for making this tough meat incredibly tender with her year-round take on an elegant duck dinner!

Ingredients:

2 (1-pound) or 4 (8-ounce) Moulard duck breasts
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
2 tablespoons unsalted butter
1/2 cup minced shallots (2 shallots)
1 1/2 tablespoons good sherry
wine vinegar
3/4 cup ruby Port wine
1/2 cup good chicken stock, preferably homemade
1/2 cup dried cherries
1/4 cup crème fraiche
1 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice

Directions / Method:

Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick.

Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours, or overnight.

When ready to cook, the duck, preheat the oven to 375 degrees F [190C].

Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.

In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck s 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.

Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.

Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.

The Barefoot Contessa: croques monsieur

Get the recipe here.

Our 5 Favorite Ina Garten Recipes | Barefoot Contessa | Food Network

Oct 23, 2021 • From her go-to roasted potatoes, to the most-perfect chocolate cake, to her better-than-fast-food chicken sandwiches, these are our favorite Ina recipes of all time!

Get the recipes here:

Garlic Roasted Potatoes

Chicken Piccata

Beatty’s Chocolate Cake

Linguine with Shrimp Scampi

Fried Chicken (Sandwiches).

Ina Garten's penne arrabbiata | Barefoot Contessa | Food Network

Jun 14, 2022 • Ina slow cooks her garlic in olive oil for a sweet and delicious addition to this elegant, make-ahead pasta sauce!

Ingredients:

2/3 cup good olive oil
1 cup whole peeled garlic cloves (24 cloves)
2 (28-ounce) cans whole peeled San Marzano tomatoes
2 teaspoons whole fennel seeds, chopped
1 teaspoon crushed red pepper flakes
1/3 cup dry red wine, such as Chianti
Kosher salt and freshly ground black pepper
1/4 cup julienned fresh basil leaves, plus extra for serving
1 pound dry penne rigate, such as DeCecco
Freshly grated Parmesan cheese, for serving

Directions:

In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.

Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat. Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.

Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot

WIKIPEDIA:

Check out the info on Arrabbiata sauce, also known as sugo all’arrabbiata, here.

Ina Garten's Lamb Stew with Spring Vegetables | Barefoot Contessa | Food Network

Jan 25, 2022 • Ina simplifies a comforting and hearty meal of lamb, vegetables and herbs that can easily be made in advance!

Ina Garten's Ultimate Tuna Melts | Barefoot Contessa | Food Network

Jan 10, 2022 • Ina turns the volume way up on these creamy tuna sandwiches with dill, anchovy paste and Swiss cheese!

Get the recipe here.

Ina Garten's East Hampton Clam Chowder | Barefoot Contessa | Food Network

Get the recipe here.

Ina Garten's Croque-monsieur | Barefoot Contessa | Food Network

Apr 9, 2021 • Ina makes a rich and creamy cheese sauce for her classic French sandwich made up of ham and Gruyère.

Get the recipe here.

WIKIPÉDIA : Croque-monsieur »

Barefoot Contessa: Lemon Chicken Breasts | Food Network

Chicken with the flavors of Provence makes a surprisingly easy dinner.

Recipe courtesy of Ina Garten:

Level: Easy | Total: 1 hr | Prep: 15 min | Inactive: 10 min | Cooking time: 35 min | Yield: 4 servings

Ingredients:

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly-squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Directions [Method]:

Preheat the oven to 400 degrees F. [200C]

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is cooked through and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler [grill] for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Ina Garten's Famous Herb-Marinated Pork Tenderloins | Barefoot Contessa | Food Network

Feb 21, 2020 • These loins of pork are infused with lemon, thyme and rosemary and are served up in thick slices, perfect for when you have guests over for dinner.

Get the recipe here.

Barefoot Contessa Makes Beef Bourguignon | Barefoot Contessa/Ina Garten | Food Network

Ina's Beef Bourguignon is just about the comfiest meal ever!

Get the recipe here.

Company Pot Roast with Barefoot Contessa | Barefoot Contessa: Cook Like a Pro | Food Network

Mar 4, 2020 – The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes. | Views on YouTube: 809,664

Get the recipe here.

Ina Garten's Balsamic Roasted Beef | Barefoot Contessa | Food Network

Views on YouTube: 52,146

Ingredients:

2 1/2 pounds filet of beef, trimmed and tied
2 tablespoons Dijon mustard
1 tablespoon aged balsamic vinegar
1 teaspoon kosher salt
1 tablespoon coarsely cracked black pepper

Directions [Method]:

Preheat the oven to 500 degrees F. [260C / Gas Mark 10] Line a sheet pan with aluminum foil. Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.

Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum [aluminium] foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.

Note: This recipe was doubled for this episode.

Potato Basil Frittata with Ina Garten | Barefoot Contessa | Food Network

Jan 25, 2020 • Having guests over for brunch? Ina's frittata is sure to impress a crowd. Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. | Views on YouTube: 183,489

Ingredients:

8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyère cheese, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh basil leaves
1/3 cup flour
3/4 teaspoon baking powder

Directions [Method]:

Heat the oven to 350 degrees F [177C – moderate heat]. Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave. Meanwhile, whisk the eggs, then stir in the ricotta, Gruyère, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture. Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.

Ina Garten's Raspberry Baked French Toast | Barefoot Contessa | Food Network

Aug 6, 2021 • Ina combines challah with raspberries and a sweet custard to create a moist French toast! | Views on YouTube: 40,046

Ingredients:

1 tablespoon unsalted butter, at room temperature
10 extra-large eggs
2 3/4 cups half-and-half [cream]
1/3 cup plus 2 tablespoons granulated sugar
1/3 cup light brown sugar, lightly packed
1 tablespoon pure vanilla extract
1 teaspoon grated orange zest, plus extra for serving
1/2 teaspoon kosher salt
10 cups (1-inch-diced) day-old challah bread
12 ounces fresh raspberries
Confectioners' sugar [icing sugar], for serving
Pure maple syrup, for serving

Directions [Method]:

Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt. Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.

Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar [icing sugar], dust with extra orange zest, and serve warm with maple syrup.