Editorial Reviews:
Synopsis
Ina Garten, bestselling cookbook author and beloved star of emBarefoot Contessa/em on Food Network, is back with her easiest recipes ever. br / br /In emBarefoot Contessa How Easy Is That?/em 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.br /br /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.br /br /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.br /br /Filled with 225 gorgeous full-color photographs, emBarefoot Contessa How Easy is That?/em is the perfect kitchen companion for busy home cooks who still want fabulous flavor.
Amazon.com Review
span class="h3color" strong Fall into Cooking Featured Recipe from Ina Garten’s emBarefoot Contessa: How Easy Is That?/em: Herb-Roasted Turkey Breast /strong /span pWhy do we only serve turkey on Thanksgiving? A whole turkey breast roasted with fresh rosemary, sage, and thyme is a great weeknight dinner and the leftovers make delicious sandwiches the next day. Roasting the turkey at 325 degrees and allowing it to rest for fifteen minutes ensures that it will be very moist. --emIna Garten/embr //p pstrongServes 6 to 8/strong/p img align="right" border="0" src="http://g-ecx.images-amazon.com/images/G/01/books/FIC_2010/photos/HowEasy_Turkey_250.jpg" / pstrongIngredients/strong/p 1 whole bone-in turkey breast (6½ to 7 pounds)br / 2 tablespoons good olive oilbr / 1 tablespoon minced garlic (3 cloves)br / 2 teaspoons freshly squeezed lemon juicebr / 2 teaspoons dry mustardbr / 1 tablespoon chopped fresh rosemary leavesbr / 1 tablespoon chopped fresh sage leavesbr / 1 teaspoon chopped fresh thyme leavesbr / 1 ½ teaspoons kosher saltbr / ½ teaspoon freshly ground black pepperbr / ¾ cup dry white winebr / pPreheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up./p pIn a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan./p pRoast the turkey for 1½ to 1 ¾ hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is overbrowning, cover it loosely with aluminum foil./p pWhen the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices./p span class="h3color" strong Fall into Cooking Featured Recipe from Ina Garten’s emBarefoot Contessa: How Easy Is That?/em: Easy Cranberry Apple Cake /strong /span pThis recipe is inspired by a cranberry pie from Sarah Chase’s book emCold Weather Cooking/em. My friend Barbara Liberman calls it “easy cake”--I call it delicious. It’s even better served warm with vanilla ice cream. --emIna Garten/em/p pstrongServes 6-8/strong/p pstrongIngredients/strong/p p12 ounces fresh cranberries, rinsed and picked over for stemsbr / 1 Granny Smith apple, peeled, cored, and dicedbr / ½ cup light brown sugar, lightly packedbr / 1 tablespoon grated orange zest (2 oranges)br / ¼ cup freshly squeezed orange juicebr / 11⁄8 teaspoons ground cinnamon, dividedbr / 2 extra-large eggs, at room temperaturebr / 1 cup plus 1 tablespoon granulated sugarbr / ¼ pound (1 stick) unsalted butter, melted and slightly cooledbr / 1 teaspoon pure vanilla extractbr / ¼ cup sour creambr / 1 cup all-purpose flourbr / ¼ teaspoon kosher saltbr /br //p pPreheat the oven to 325 degrees./p pCombine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt./p pPour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1⁄8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature./p br / br / hr class="bucketDivider" noshade="noshade" size="1" /
