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Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family (Hardcover)
by Ina Garten
| Category:
Barefoot Contessa Series, Cookbook, Original books |
| Market price: ¥ 348.00
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¥ 338.00
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| MSL Pointer Review:
"Familiar, but better than you remember" - simple, elegant home cooking with good ingredients and a minimum of fuss. |
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Author: Ina Garten
Publisher: Clarkson Potter
Pub. in: October, 2002
ISBN: 060961066X
Pages: 240
Measurements: 10.1 x 7.5 x 0.6 inches
Origin of product: USA
Order code: BA00945
Other information: ISBN-13: 9780609610664
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- Awards & Credential -
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 and this book is the New York Times Bestseller and it ranks the #1,780 in Books out of millions on Amazon.com as of February 9, 2007. |
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- MSL Picks -
Another wonderful book from the "Barefoot Contessa" lady! Everything within the covers of her latest cooking effort stresses the point of having "family" be the reason for enjoying a good meal and for making great memories. She helps us to prepare meals that are fun and delicious and easy to make. Plus, the pages of this book are the delicious glossy look, so the absolutely wonderful photography of her dishes just jump out at you with color and desire.
Here is how the book breaks down:
Welcome Home:
This addresses the general points of family entertaining from setting the table and the mood, to how to incorporate traditions without getting it too complicated for simple meals.
Planning The Meals:
This deals with schedules, picky eaters, and sudden problems.
Starters:
East Hampton Clam Chowder
Chicken Noodle Soup
Roasted Vegetable Soup
Brioche Croutons
Smoked Salmon Spread
Buffalo Chicken Wings
Tuna Tartare
Arugala with Parmesan
Green Salad with Creamy Mustard Vinaigrette
Endive, Stilton, and Walnuts
Parmesan Roasated Asparagus
Salad For Lunch:
Chicken with Tabbouleh
Montauk Seafood Salad
Pasta with Sun-Dried Tomatoes
Lobster Cobb Salad
Curried Chicken Salad
Brown Rice, Tomatoes, and Basil
Tomato, Mozzarella, and Basil
Wheatberry Salad
Herbal Iced Tea
Dinners:
Herb-Roasted Lamb
Sunday Rib Roast
Oven-Fried Chicken
Tequila Lime Chicken
Saffron Risotto
Penne Pasta with 5 Cheeses
Chicken Stew with Biscuits
Short Ribs
Fish and Chips
Lasagna with Turkey Sausage
Real Meatballs and Spaghetti
Linguine with Schrimp Scampi
Vegetables:
Roasted Winter Vegetables
Mashed Yellow Turnips
String Beans
Provencal Tomatoes
Mashed Potatoes and Gravy
Zucchini with Parmesan
Sauteed Carrots
Garlic Sauteed Spinach
Mashed Butternut Squash
Sagaponack Corn Pudding
Wild Rice Pilaf
Rosemary Polenta
Desserts:
Raspberry Cheesecake
Frozen Key Lime Pie
Espresso Ice Cream
Oorange Pound Cake
Raspberry Orange Trifle
Rum Raisin Rice Pudding
Stewed Berries and Ice Cream
Pumpkin Banana Mousse Tart
Flag Cake
Deep-Dish Apple Pie
Coconut Macaroons
Lemon Angel Food Cake
Chocolate Mousse
Summer Pudding
Tiramisu
Breakfast:
Blueberry Coffe Cake Muffins
Banana Sour Cream Pancakes
Scrambles Eggs, 3 Ways
Potato Basil Frittata
Smoked Salmon Frittata
Challah French Toast
Hashed Browns
Bagels with Flavored Cream Cheese
Chive Biscuits
Fresh Fruit with Honey Vanilla Yogurt
Kids:
Parmesan Chicken Sticks
Mac and Cheese (defintitely very kid-friendly!)
Broccoli and Bow Ties
Fruit Juice Shapes
Jam Thumbprint Cookies
Whipped Hot Chocolate
Homemade Marshmallows
Toasted Coconut Marshmallows (you'll have so much fun with this)
Birthday Sheet Cake
Nine Ingredients:
Ina's basic recommended kitchen staples
Ten Kitchen Tools:
The equipment she feels are your basic needs
Menu's:
Menu's for all kinds of events, parties, themes, etc
Credits
Index
Recipe Index
Enjoy the dishes and the sense of bonding that cooking with family and friends can bring.
- From quoting Toni
Target readers:
Food lovers, housewives, professional cooks, or hotel and restaurant managers.
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- Better with -
Better with
Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That Are Really Fun
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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.
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From the publisher
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.
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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 sauté 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 crudités 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. |
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A reader (MSL quote), USA
<2007-02-09 00:00>
Every recipe that I have tried from Ina Garten's Barefoot Contessa cookbooks has been a success (and I really mean this). The Apple Crisp and Peanut Butter Chocolate Chunk cookies from "Parties" are so requested that every family member has learned to make them. The cookies have been named the best cookies ever made by more than one friend. Her newest cookbook "Barefoot Contessa. Family Sytle" has arrived!!! With the same clear, simple instructions, beautiful pictures, and easy layout, this cookbook is full of so many favorite & potentially favorite foods (from a hearty chicken soup to a sophisicated lobster cobb salad - which looks very doable & delicious) that I predict it will be THE favorite cookbook in my kitchen.I have never found a cookbook in which there are so many recipes that I know I will be trying. If her prior cookbooks are an indication, all recipes will turn out to be delicious ( and actually the way they are pictured)! I have a group of teenage girls to feed tonight (including a few vegetarians). Pasta with sun-dried tomatoes or penne with five cheeses? That is the question. Thank you to "the barefoot contessa;" you have made me look forward to cooking again! |
A reader (MSL quote), USA
<2007-02-09 00:00>
I am happy with Ina Garten's third cookbook & enjoy the other two as well. Yes, the recipes are simple, but that's the joy of the book. No running to four different gourmet grocery stores to find exotic ingredients. That's not always what you're trying to do Tuesday night after work. These are simple dishes made with great ingredients and presented well. Most of the recipies are comfort foods that have been improved on and some others are probably a few combinations you haven't thought of. So far I have tried: Real meatballs & spaghetti, buffalo chicken wings, roasted winter vegetables, parmesan chicken, tequila lime chicken, curried chicken salad, mustard vinaigrette & herbal iced tea (sounds average but is quite good). Everything has turned out extremely well, and she always gives full menu suggestions and pictures. Can't wait for the fourth book!
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Anita Burroughs (MSL quote), USA
<2007-02-09 00:00>
Of the three Barefoot Contessa cookbooks, this one is my favorite. Ina Garten's recipes are particularly great for parties, as the vast majority of them are relatively easy and not terribly time consuming. I made a number of these dishes for a New Year's Day party; the turkey lasagne, Buffalo chicken wings and rum raisin rice pudding all got rave reviews from my guests. I also made the shrimp scampi as a quick after work dinner for my husband and myself; it was absolutely to die for. Hands down the best scampi I have ever tasted, at home or in a restaurant. As in her earlier books, most of Garten's desserts and baked goods are heavy on the cream and butter, but most are fabulous. If you're looking for Cooking Light, this book ain't it. But if you're willing to splurge when company is coming, this is really a terrific cookbook.
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A reader (MSL quote), USA
<2007-02-09 00:00>
I normally can't find a cookbook that has more than one recipe I like and use but this book is an exception. I've tried a few recipes from this book and they are great! It's simple to make and the directions are easy to follow. My family absolutely loved everything made from this book. Furthermore, most cookbook's recipes usually turn out to be too salty for my taste, but this book is perfect. All the natural flavors from the ingredients were brought out instead of being killed by too much salt and pepper. Overall, I am very satisfied with this book and am looking forward to receiving another cookbook written by Ina Garten.
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