_edited.png)
Part 2 of 3: A tour of my favorite recipes from 'The Barefoot Contessa’s' collection of cookbooks
- Josie
- Jan 17, 2023
- 2 min read
Updated: Mar 28, 2024
I remember the first time I saw Ina Garten, The Barefoot Contessa, on the Food Network. She was setting her table with white hydrangeas in her picturesque backyard in The Hamptons. She seemed so unlike me, as I hiked away on my treadmill in my basement, my son slumbering away in his baby swing. I knew in those first 30 minutes I wanted to know more about her. She quickly became my inspiration for cooking and entertaining. I am a self-professed cookbook collector, and her collection is my most coveted. In the evening, you can often find me with a cup of tea and a stack of cookbooks. It’s my happy place. I find it the perfect way to introduce myself, and my blog, with this three-part journey through The Barefoot Contessa’s 13 cookbooks.
Please enjoy the second part of my three-part series reviewing Ina Garten’s beloved collection.
Barefoot Contessa At Home
2006
This collection from Ina Garten features her favorites, ranging from elegant to casual comfort. In this collection, you’ll find many of the tried-and-true recipes she serves to her family and friends on repeat. On page 251, you will find a menu section featuring 12 menus created for special events using recipes in this book. It is a great addition. Enjoy my recap and favorites from Barefoot Contessa At Home.
My Favorites From This Collection
Soup & Sandwich
This section is full of no misses! I love the Mexican Chicken Soup (pg 34) for a brothy and non-creamy version of a tortilla soup. You can turn up the heat according to your preference with the jalapenos. Prior to this soup, I had always believed Cream of Mushroom was in a can and you add it to a casserole or crock pot. This Cream of Wild Mushroom Soup (pg 48) can warm even the coldest winter night. I was instantly hooked on this one! The Tomato, Mozzarella & Pesto Panini (pg 51) marries all the best flavors of a Caprese salad in a panini. If you don’t have a panini press you can use the stove top with a weighted item or plate to achieve the same melted goodness.
Salad
The perfect outdoor party with your friends is a chilled bottle of wine and a collection of your favorite salads. The Grilled Tuna Salad (pg 68) is not your normal tuna salad. It showcases grilled, thick pieces of tuna, and ripe avocados tossed in a light dressing. If you’re looking for something for a larger group, try Roasted Shrimp & Orzo (pg 74). I like to make it and let it sit overnight for the best flavors. Don’t skip the fresh dill! Ina’s Old-Fashioned Potato Salad (pg 86) is a classic and easy potato salad. This was a main feature at The Barefoot Contessa and you’ll quickly understand why it was so popular.
Dinner
Chicken Piccata (pg 96) is something I love to order when we are dining out. I have never been able to get the sauce just right, until this one! This has the perfect amount of butter and lemon. I like to make a little extra sauce and serve with a light angel hair pasta, couscous, or orzo. YUM! Stuffed Cabbage (pg 106) is a little more labor intensive, but it’s an inexpensive and satisfying dinner on a cold night. A great way to prepare salmon is Eli’s Asian Salmon (pg 118). This is prepared in a 500-degree oven, so make sure you have a clean oven when you begin preparing this one. I love to serve this with a green salad for a great, light dinner.
Vegetables
The height of summer brings the tastiest garden tomatoes. If you can find fresh cherry or grape tomatoes, try Garlic & Herb Tomatoes (pg 130) and serve with a steak hot off the grill. I’m a mashed potato girl and have tried various preparation styles. Buttermilk Mashed Potatoes (pg 143) is one of my all-time favorites and my kids agree. I love to serve the Creamy Rosemary Polenta (pg 147) with a hot ragu of beef or mushrooms. This recipe can also be served firm and Ina gives great tips for reheating this one, too.
Dessert
If you’re searching for a chocolate cake that will change your life, you've found it in Beatty’s Chocolate Cake (pg 165) and don’t forget the Chocolate Frosting. It’s classic, simple, and decadent. A creative and unique dessert for a fall dinner party or Thanksgiving is Pumpkin Mousse Parfait (pg 180). It is different from the normal pie and even more fun when you can showcase it in a fun way - like serving them beautifully layered in a martini glass. One of my family’s favorite everyday desserts is Chocolate Cupcakes & Peanut Butter Icing (pg 187). These cupcakes are the perfect sweet treat after school or for a picnic. The Peanut Butter Icing is very versatile (and pure perfection) I use it on many different recipes of my own.
Grab your copy of Barefoot Contessa at Home
Buy On Amazon
The Barefoot Contessa Back to Basics
2008
I highly suggest this book if you’re just getting started navigating your way around the kitchen. Ina Garten sharpens the skills of those who are a little more skilled but also delivers a class in "basics" for the newbies. My two favorite sections in this cookbook are the Cocktail Hour chapter and the FAQ chapter with lots of photos and tips. Check them out and take a look at my favorite recipes from Back to Basics.
My Favorites From This Collection
Cocktail Hour
After reading a favorite book where they talked about making homemade crackers for happy hour, I was inspired to try Parmesan & Thyme Crackers (pg 30). These are impossible to explain, but the best I can say is they have a texture of shortbread but a savory flavor. I love them with a glass of champagne. I have never been to Italy, but I assume this is what you’ll find in my hand 24/7 when I finally get there...the Campari Orange Spritzer (pg 33) just screams ITALY. The "Carrie" from Sex and the City cosmopolitan has always been a favorite of mine. It has been trendy and then not so trendy and now I see a comeback happening. I love Ina’s Pomegranate Cosmopolitans (pg 41) as a variation of the classic cosmopolitan. The tart pomegranate and fresh lime juice marry perfectly.
Soup
I know I sound like a broken record (if you’ve read my first reviews on Ina’s cookbooks) but her soup recipes are MY LOVE LANGUAGE. This collection is no different. Here are my three favorites starting with the Lobster Corn Chowder (pg 55). Fresh corn and lobster are absolutely a must for this one. Make a grilled cheese and serve it with this Cream of Fresh Tomato Soup (pg 59) and you’ll forever be the favorite in the room. A special occasion soup that is requested by my family is Italian Wedding Soup (pg 72). In this perfect bowl of soup, you’ll find flavor packed chicken meatballs surrounded by pasta, amazing broth and spinach. I have made this more times than I can count for friends having babies or recovering from surgery.
Lunch
If you love butternut squash and are looking for a new way to use your bumper crop in the fall, try Roasted Butternut Squash Salad with Warm Cider Vinaigrette (pg 88). It’s a hot and cold arrangement that’s unexpected and so welcomed. The first time I tried these Tomato & Goat Cheese Tarts (pg 92) I was quite intimidated by the gorgeous photo on the facing page of the recipe. It took me a few times to perfect their appearance, but the flavor profile was spot on from my first attempt. These are beauties that explode with flavor and make for a perfect lunch. For a lighter lunch in the fall, try Roasted Pears with Blue Cheese (pg 96). This is an incredibly easy and elegant option when the pear season is at peak harvest.
Dinner
This cookbook is bursting with great dinner options. The Tuscan Lemon Chicken (pg 106) is one of our busy summer favorites. Make sure to use the left-over marinade (simmered first for 5 minutes) and add to rice or orzo for a great side for this grilled chicken. As a farm girl, we have been lucky enough to have fresh beef roast readily available. Ina’s Company Pot Roast (pg 117) is one of the best ways I’ve prepared a beef roast. The sauce is plentiful and that makes the leftovers even more incredible! For an easy, make ahead dinner, try Baked Shrimp Scampi (pg 128). I like to serve this with a lemon wedge, a big green salad and crusty bread to soak up all the magic.
Vegetables
It is hard to beat a spoonful of great mashed potatoes, but Ina’s Creamy Cheddar Grits (pg 163) are up for the challenge. Make sure to use sharp cheddar and if you can find an aged sharp cheddar that would be even better. My family loves roasted broccoli and in this Parmesan-Roasted Broccoli (pg 172) the addition of lemon, pine nuts, and parmesan are a great way to dress it up. I make Roasted Tomatoes (pg 183) almost three times a week when summer tomatoes are readily available. It is the perfect side dish.
Dessert
I’d be leading you astray if I didn’t recommend Ina’s French Apple Tart (pg 191). I was a bit intimidated when I decided to try this and ended up so pleased. It’s a classic and so gorgeous out of the oven. Serve this for a dinner party and they’ll be impressed! Pound cake has been a favorite here, but I always prefer to get one from the store. That was, until this Honey Vanilla Pound Cake (pg 208). My favorite dessert in this collection is Baked Chocolate Pudding (pg 218). It is perfect with "brownie-like" sides but molten chocolate in the middle. Serve with vanilla ice cream and I know you’ll love it too!
Breakfast
I’m always on the lookout for a new and easy breakfast. For a breakfast for two, try the Country French Omelet (pg 227). It is baked at the end for a fun twist on an omelet. It makes the perfect lunch, too! Some summer mornings we head out early to the lake and I like to pack these Blueberry Streusel Muffins (pg 244). Ina says they were always the most popular muffins at her store, and I can see (and taste) why! Ina’s Easy Strawberry Jam (pg 250) is easy, just like the recipe title says. I love the addition of the orange-flavored liqueur and the apples. I like to serve this warm over vanilla ice cream or cheesecake.
This book is a must for all levels of cooks. Get your copy of Barefoot Contessa Back to Basics.
Buy On Amazon
The Barefoot Contessa: How Easy Is That?
2010
In this edition of The Barefoot Contessa’s cookbook collection, Ina Garten sets out to prove that cooking doesn’t need to be complicated. Many of these ingredients are easy to find and in season. You’ll appreciate the ease and simple combination of flavors. A fun addition to this book is the tips and tricks scattered throughout. Ina offers tips on everything from her spice drawer to her favorite pan suggestions. It also has the cocktails section that I find fun and always a great start to a party.
Enjoy my favorite selections from The Barefoot Contessa: How Easy Is That?
Cocktails
I love to have a dish of these Chipotle &. Rosemary Roasted Nuts (pg 35) on my counter when I am hosting a book club or a girl’s night. They’re the perfect combination of sweet and spicy. They always compliment a cold cocktail. Speaking of cold cocktails, try the Pink Grapefruit Margaritas (pg 37) and just add a salted rim and the summer sunshine! For a savory and Mediterranean snack, try Ina’s Crostini with Tuna Tapenade (pg 47). Make sure you search your grocery store for Italian tuna because it is the difference between good and great.
Starters
You won’t be disappointed with this Watermelon & Arugula Salad (pg 65). Most restaurants are serving watermelon with feta, but this showcases watermelon with Parmesan. Try to find seedless summer watermelon for the best flavor for this salad. For a great addition to an antipasto platter or even to your favorite salad try Roasted Artichoke Hearts (pg 66). Frozen, yes frozen, artichoke hearts are baked and then tossed in the most amazing vinaigrette. These are so versatile and easy. If you’re looking for a great finger food appetizer, make Fresh Salmon Tartare (pg 77). They’re served on toast points and use both fresh and smoked salmon for a unique mix of salmon flavor. Make sure to make this one a few hours ahead of time to let the flavors combine nicely.
Lunch
I’m always up for a great cold pasta salad for lunch (or even summer dinner). If you have access to fresh lobster, and corn on the cob, make Lobster & Shells (pg 94) for an awesome lunch. As in my recent cookbook review, I mentioned I love to experiment and try different and unique chicken salad variations. This Mustard Chicken Salad (pg 104) packs a yummy kick with the Dijon and whole grain mustard. The addition of small broccoli florets makes it unique. I serve this chicken salad on arugula or stuffed in a tomato for lunch. It is hard to improve on fresh, garden string beans. Ina takes them to the next level with her French String Bean Salad (pg 109) by tossing them in a delicate vinaigrette and chopped fresh dill. YUM and so fresh!
Dinner
This section is full of dinner choices I know you’ll enjoy and has a nice range of meat and meatless options. I have chosen three favorites that are all showcasing different proteins. First, Lemon Chicken Breasts (pg 120) is a quick and easy meal to serve with some rice and a green salad. The lemon, wine and garlic flavor is perfect. When you don’t want to grill a steak, you should try Ina’s Steakhouse Steaks (pg 138) and Roquefort Chive Sauce (pg 139). If you have a large cast iron skillet you won’t be disappointed in these filets. One of my favorite ways to prepare shrimp is Roasted Shrimp with Feta (pg 146). This one skillet meal is a combination of Greek flavors and is perfect with a chunk of bread to enjoy every drop of the sauce. Ina suggests making it ahead of time and throwing it in the oven when you’re ready for dinner.
Vegetables
A great summer vegetable option to try in this collection is Ina’s Tomatoes Roasted with Pesto (pg 179). Be sure to select firm, ripe tomatoes for this dish as the heirloom variety will fall apart. You can use your favorite store-bought pesto or try homemade (pg 180). The flavors baked together are a must try! The Sausage-Stuffed Mushrooms (pg 184) are unlike any stuffed mushroom you’ve ever tried. They are a bit labor intensive, but worth the work. For an extra rich addition, I serve these with warm hollandaise sauce on the side. A side dish I make often to serve with any protein is Couscous with Toasted Pine Nuts (pg 195). This is quick, easy and full of flavor, thanks to the homemade chicken stock.
Desserts
In Iowa, we love our rhubarb. Everyone has a family recipe passed down through the generations. I was pleasantly surprised with Ina’s Strawberry Rhubarb Crisp (pg 214) because I’ve grown up enjoying many variations of this dessert. A Valentine’s Day tradition in our house is Ina’s Red Velvet Cupcakes (pg 218) topped with her Red Velvet Frosting (pg 219). They are decadent and classic. I served Chocolate Hazelnut Cookies (pg 228) at a dinner party one evening and it was instantly the favorite course of the night. Chocolate and hazelnut are a never miss combination.
You’ll love this cookbook! Order The Barefoot Contessa: How Easy Is That? You’ll see how easy it really can be!
The Barefoot Contessa Foolproof
2012
In Ina Garten’s 2012 release of The Barefoot Contessa Foolproof, she goes to the next level of planning. She takes extra notice in this book to highlight where a recipe could perhaps go wrong and gives many tips for preparing dishes in advance. Enjoy my favorite foolproof recipes from this collection.
My Favorites From This Collection
Cocktails
Cheers to a classic like Dukes Cosmopolitan (pg 27). Dukes, the famous London hotel and bar, serves this incredible cosmopolitan. You’ll agree one should never stray from a classic like this. It is my duty, as your new foodie friend, to tell you to stop what you are doing and make this Caramelized Bacon (pg 31). It’s technically not a cocktail but (in my opinion) it was made to be served with a Bloody Mary. I have made plates of this appetizer for breakfast for my family. They will change your life! Another great appetizer that just needs a cocktail is Ina’s Jalapeño Cheddar Crackers (pg 37). These can be made ahead of time, even frozen if you want, and baked when you are ready for a little heat with your cold drink.
Starters
I love split pea and ham soup with all my heart and soul. Ina’s Spanish Pea Soup with Crispy Ham (pg 61) is a similar flavor profile. You’ll love the salty ham served on top. Several times a year I declare it a "stock making" day. There is nothing better than a freezer full of homemade chicken stock. A great recipe for this is Homemade Chicken Stock (pg 62). A variation of the common tomato bruschetta is Tomato Crostini with Whipped Feta (pg 66). If you can find in-season, sweet, ripe heirloom and cherry tomatoes they pair perfectly with the lemony whipped feta.
Lunch
The ease of serving a lunch either hot or cold is so appreciated by a busy mom When you kick it up a bit to make the dish feel just a little fancy, it is even better. Ina's Hot Smoked Salmon (pg 83) a with Fresh Dill Sauce (pg 84). If you love salmon, you need to make this. I use the dill sauce on many types of fish, too! It's so versatile. Another great way to use salmon for lunch is the Salmon & Guacamole Sandwiches (pg 95). You’ll love the combination of the salmon, guacamole and bacon. For a salad option for lunch, try Ina’s Balsamic Roasted Beet Salad (pg 102). Sometimes where we live, it is difficult to find Marcona almonds, so I have substituted with different nuts on this salad.
Dinner
I’ve only tried two meatloaf recipes in my 45 years, the one I have grown up with and this one! You’re going to love 1770 House Meatloaf (pg 129) served with a big scoop of mashed potatoes and Garlic Sauce (pg 130). Try Ina’s Foolproof Ribs with Barbecue Sauce (pg 141) and you’ll be convinced you don’t need to grill ribs to have them perfect. Her secret is that she bakes them and makes plenty of the BC Barbeque Sauce (pg 142) for dipping. A perfect, one pot pasta to try is Orecchiette with Broccoli Rabe & Sausage (pg 152). The combo of sweet and hot Italian sausage, tomato sauce and broccoli rabe is delicious and super easy for a weeknight dinner. We eat this a lot at our house on busy weeknights.
Vegetables
Sweet Potatoes have quickly become one of our favorite vegetables. They are so versatile and now more readily available in our area of the country thanks to farmer’s markets. I love to serve Sweet Potato Puree (pg 178) with a grilled steak or chicken breast. The orange juice and cayenne pepper make this puree unique and tasty. The box stuffing on Thanksgiving is not going to cut it anymore. I made Ina’s Mushroom & Leek Bread Pudding (pg 188) and it is now a mainstay on the turkey day table. I am constantly experimenting with new recipes to make brussels sprouts more appealing to my family and we all enjoyed these Balsamic-Roasted Brussels Sprouts (pg 196) and everyone agreed to try them again next time. The salty & sweet combination is perfect!
Desserts
When you mix shortbread and raspberries together you cannot fail. Ina’s Raspberry Crumble Bars (pg 210) are a take along on a picnic, packed in a lunch box or sit on the sofa and eat the entire pan type of dessert. I dare you to eat only one of these Salted Caramel Brownies (pg 216). WOW! That is all that needs to be said about them. A great after school snack is Ina’s Chocolate Peanut Butter Globs (pg 230). This is one cookie that will need a glass of milk or two. They are dense and divine!
Order your copy of The Barefoot Contessa Foolproof here.
BUY ON AMAZON
Comments