By Ina Garten

During the years that she has lived and labored in East Hampton, Ina Garten has catered and attended numerous events and dinners. she is going to be the 1st to inform you, notwithstanding, that not anything beats a comfy dinner, surrounded by way of the folk you're keen on so much, within the convenience that purely your house supplies. In Barefoot Contessa at Home, Ina stocks her existence in East Hampton, the recipes she loves, and her secrets and techniques to creating visitors believe welcome and comfortable.

For Ina, it’s buddies and family–gathered round the dinner desk or cooking along with her within the kitchen–that particularly make her condominium believe like domestic. the following Ina bargains the tried-and-true recipes that she makes over and over simply because they’re effortless, they paintings, and they’re universally enjoyed. For a leisurely Sunday breakfast, she has effortless Cheese Danishes or Breakfast Fruit Crunch to serve with definitely the right highly spiced Bloody Mary. For lunch, she has classics with a twist, resembling Tomato, Mozzarella, and Pesto Paninis and outdated Potato Salad, that are easily scrumptious. Then there are Ina’s homey dinners–from her personal model of loin of beef crammed with sautéed fennel to the unique flavors of Eli’s Asian Salmon. and because Ina is familiar with not anyone ever forgets what you serve for dessert, she contains recipes for outrageously luscious candies like Peach and Blueberry disintegrate, Pumpkin Mousse Parfait, and Chocolate Cupcakes with Peanut Butter Icing.

Ina additionally we could readers in on her time-tested secrets and techniques for cooking and pleasing. Get the interior scoop on every little thing from what Ina considers while she’s designing a kitchen to menu-planning fundamentals and the way to make a cocktail party enjoyable (here’s a touch: it doesn’t contain making advanced food!).

Along with appealing photos of Ina’s dishes, her domestic, and the East Hampton she loves, this ebook is stuffed with signature recipes that strike the precise stability among splendor and informal convenience. along with her such a lot quintessential assortment but, Ina Garten proves past a shadow of doubt that there actually is not any position like domestic.

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5-cm) baking dish. Add the mushrooms to the skillet and cook over mediumhigh heat until they give up their liquid, 3 to 4 minutes. Add the garlic and cook 1 minute. Add the wine and simmer, scraping the pan bottom, for 1 minute. Reduce the heat to low and stir in the Alfredo sauce. Pour the mixture over the pork chops and cover tightly with a double layer of foil. Bake until the chops are fork tender, 2 to 2/1 2 hours. qxd 7/29/06 3:11 PM Page 63 Roasted Pork Tenderloin with Red Pesto Crust Perfect for company, this dish goes into the oven for 45 minutes while you tend to other matters.

Qxd 7/31/06 2:33 PM Page 52 5 INGREDIENTS OR LESS Sausages with White Beans and Tomatoes Think of this dish as uptown franks and beans. The franks are the main focus, so buy the best sausages you can find. If you like, add some herbs (fresh or dried) such as dried rosemary or thyme along with the mushrooms. For a more substantial meal, serve this over pasta that’s tossed with a little extra tomato sauce. 11/2 1 /4 4 2 pounds (680 g) fresh pork sausage links (mild or spicy) cup (33 g) prechopped onion ounces (115 g) presliced cremini or white mushrooms cups (500 g) refrigerated or jarred tomato sauce with garlic and onion 1 can (16 ounces, or 455 g) small white beans, rinsed and drained Heat a medium saucepan over medium-high heat.

Let stand 15 minutes before slicing. Meanwhile, place the remaining /1 2 cup (125 g) sauce in a microwaveable dish. Cover with waxed paper. Cook on high power until heated, about 1 minute. Drizzle over each plated serving. qxd 7/31/06 2:31 PM Page 37 Pot Roast with Mushroom Cream Most pot roasts are cooked with broth or other thin liquids that thicken slightly during cooking. This roast gets an extra boost of creaminess from Alfredo sauce. 5 kg) teaspoon dried thyme teaspoon ground black pepper tablespoon (14 ml) olive oil cups (260 g) prechopped onion pound (455 g) presliced cremini or white mushrooms tablespoon (10 g) preminced oil-packed garlic cup (235 ml) dry sherry or white wine cups (355 to 475 ml) beef broth cups (375 g) refrigerated or jarred Alfredo sauce Preheat the oven to 375ºF (190°C, or gas mark 5).

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