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Ina’s Greatest: A tour of my favorite recipes from The Barefoot Contessa’s collection -- Part 1
- Josie
- Jan 17, 2023
- 3 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.
The Barefoot Contessa Cookbook 1999
This was Ina Garten’s first leap into the cookbook game and all I can say is THANK YOU, INA! Published in 1999, the much-awaited collection features many of her East Hampton specialty food store’s favorites, but also includes some recipes from other contributors. This cookbook quickly became my prized kitchen sidekick. It’s a love letter, of sorts, to so many of us that find ourselves waiting by the mailbox for the next cookbook from The Barefoot Contessa. The format for this book breaks her collection into seven categories. It’s a seven-stop journey for your tastebuds. I have selected a few of my go-to favorites to share with you. I must admit, this process has been nearly as challenging as picking a favorite child.
My Favorites From This Collection
Appetizers
My favorites from this collection are the Crab Cakes with Remoulade (pg 44), the Grilled Lemon Chicken with Satay (pg 48) are skewered and great to take as a snack on the boat in the summer, and her Pan-Fried Onion Dip (pg 53). The winner for the appetizer round for me is one I have made hundreds of times over the last 20 years – Guacamole (pg 50). The simple combination of all the classic guacamole ingredients is perfect on a chip. I love to keep the guac chunky just like Ina suggests. Just add a cold margarita, a sunny day, and your favorite people!
Soups
I consider this collection by Ina Garten to be a “Soup Hall of Fame”. Parker’s Split Pea Soup (pg 73), French Onion Soup (pg 76) with Parmesan Croutons (pg 87) and Roasted Tomato Basil Soup (pg 84) with Parmesan Croutons (pg 87) are all winter comfort soups. When winter days finally give way to summer sun, you must try Ina’s Gazpacho (pg 79). I suggest you give this chilled summer soup a try. It will convince you soup is a state of mind. I’m obsessed!! OBSESSED!
Salad
My favorites from this salad collection include French Potato Salad (pg 96) as a great change from the mayonnaise heavy standard, Grilled Salmon Salad (pg 102), and Szechuan Noodles (pg 108), just add chicken for a great summer meal. The crown jewel of the salad category is an obvious selection for an Iowa farm kid, Fresh Corn Salad (pg 101). I highly suggest you find a sweet corn stand when the corn is sweet and in season and enjoy the pure perfection!
Dinner
Some nights call for a quick, get the food on the table sort of night. Occasionally, you get the pure pleasure of an all-afternoon sort of dinner preparation. This collection offers a nice combination of both. Ina's Lobster Pot Pie (pg 132), Turkey Meat Loaf (pg 138) WOW-WOW-WOW, you won’t miss the beef, and Grilled Tuna Niçoise Platter (pg 140) are all perfect dinner options. I cannot even begin to count the number of times I’ve served the Perfect Roast Chicken (pg 130) to my family and guests. It tastes like you’ve cooked all day, but it is one of the most simplistic dinners in her collection.
Vegetables
As Ina states in her vegetable chapter, the key to success with vegetable dishes is always the freshness of the ingredients. Try to find what you can in season, and you’ll find the taste is exceptional. Living in the cold Iowa winter this always presents a challenge. Homemade Applesauce (pg 155) seems more like a sweet treat and is elevated another notch when served in Roasted Baby Pumpkins (pg 153). If you can find freshly harvested carrots, you cannot go wrong with the simple Roasted Carrots (pg 149) - but don’t skip the addition of the fresh dill. My favorite in this vegetable section is the Parmesan Smashed Potatoes (pg 158) and my family agrees!
Desserts
I want to be honest with you, I’ve never been a baker. The older I get, the more I understand skilled baking requires exact measurements and too many rules. My personality doesn’t lend well to those things. I’m lucky to have an older sister who is an unmatched baker. I can always depend on Jen to bring sweet goodness to our gatherings. If you have a “less than baker” personality, like mine, find yourself a Jen! Ina's Pecan Shortbread (pg 181) dunked in a mug of hot coffee, the Raspberry Tart (pg 182), and her Outrageous Brownies (pg 172) are all worthy of the grand (dessert) finale. The trophy for this collection goes to the Coconut Cupcakes (pg 175). I am not a coconut fan, but these cupcakes disappear quickly, and I know they are a favorite at Ina’s store, too!
Breakfast
Wake up with some of my favorites from Ina’s breakfast collection. The Perfect Cup of Coffee (pg 209) seems like a “perfect” place to start. The Hot Chocolate (pg 225) OH MY WORD - is sinful and the Cranberry Harvest Muffins (pg 216) are great choices, but the Strawberry Scones (pg 220) are my guilty pleasure! A good morning is guaranteed!
Thank you, Ina Garten, doesn’t seem a great enough gesture for her debut cookbook. Cover to cover, this cookbook changed the way I looked at food and cooking for those I love. I hope you enjoy it, too!
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Barefoot Contessa Parties!
2001
Parties! It’s only fitting Ina Garten released a cookbook with a title like Parties! In my opinion, she’s the QUEEN of the dinner party! Sit back and enjoy my review of The Barefoot Contessa’s second cookbook, released in 2001, Barefoot Contessa Parties! This cookbook is divided into seasons of entertaining. I’ll share a few of my favorites from each of the four seasons.
My Favorites From This Collection
SPRING
Anyone and everyone that has been to my home for dinner knows that I am forever searching for the perfect Caesar salad. This is the closest to perfection I have ever prepared. In the Spring Parties section “Pizza Party” you’ll find Caesar Salad with Pancetta (pg 46). Don’t skimp on the anchovies (YUM)!! They pack the punch you need, and you’ll fall in love with this salad! In the Academy Awards section of the Spring Parties, you’ll find the most amazing Filet of Beef (pg 82) with Gorgonzola Sauce (pg 84). This has been a Christmas Eve gift to my family for years. We look forward to this after church Christmas Eve every year. Serve it with the Roasted Cherry Tomatoes (pg 85) and your favorite easy potato for the perfect dinner.
SUMMER
Summer in Iowa is all about being outdoors! We’re cooped up and ready to be on the lake, the golf course or just enjoying our backyards. Here are my favorite summer "go-to" Ina recipes to make your summer full of flavor AND sunshine! Paddle away in the Canoe Trip section of the Summer collection and bring along the Shrimp Salad (pg 96). This is classic at the Barefoot Contessa store and is fresh and full of flavor. I often bring it along on the boat for a snack (in a cooler – you MUST keep it chilled) in Chinese take-out containers for ease. As discussed earlier, I’m not a baker. I have, however, made the Lemon Cake (pg 104) more times than I can count. It is simple and turns out every time. In the Outdoor Grill section of Summer, you’ll find Real Margaritas (pg 134). My dearest friend, Jenny, is the Texan authority on Margaritas. She agrees that a good margarita is the way to a Texas lady’s heart. Give them a try with fresh lime and inexpensive tequila, as suggested by Ina. Fire up the grill for Grilled Herb Shrimp (pg 138). These versatile shrimp skewers can be served hot, cold, or on a salad. They’re easy and I highly suggest you serve them with Mango Salsa. We enjoy this salsa with everything from seafood to chicken to chips. There is a lot of chopping, but I promise you, it is as lovely as a summer sunset!
AUTUMN
In the Football Party section of Autumn, you’ll find my favorite recipe from this book, Lobster Rolls (pg 159). With the combination of a few fine and fresh ingredients this Lobster Roll will change your world. It’s perfection! The Autumn Dinner section showcases several great textures and flavors of the season. When the vegetables are plentiful from the garden, I like to prepare the Orzo with Roasted Vegetables (pg 174). I like to serve alongside a grilled steak and enjoy on the patio, as the seasons change, and the nights become cool enough to enjoy the fire. In the Not Thanksgiving section I would like to highlight the Spinach Gratin (pg 184). I hope, one day, my kids can appreciate the goodness that is spinach, heavy cream, and cheese. This creation rivals any steakhouse Spinach Gratin you can order.
WINTER
I love soup season (I refuse to say I love winter). In the New Year’s Day section, you’ll find one of my favorites. Butternut Squash and Apple Soup (pg 221). It’s easy, relatively good for you, and I promise you’ll make it often. The addition of curry is a must! The Chicken Chili (pg 232) is found in the Snow Day section and is a fun detour from our standard ground beef chili in our house. I always serve it with a big slice of cornbread. Peanut Butter Chocolate Chunk Cookies (pg 236) are the best way to warm up by the fire on a snow day. They’re like your favorite combination of peanut butter and chocolate candy…you know what I’m talking about! Roast Loin of Pork with Fennel (pg 244) can be found in the Valentine’s Day collection. If you want to impress your sweetheart, go for it with this recipe. I’ve never been a huge fan of pork because it is often tasteless and dry, but this recipe his changed my often-stubborn foodie mind. Trust me, it is roasted to perfection with vegetables and is full of flavor.
Life is a party! Grab Barefoot Contessa’s Parties and cook your way through the seasons!
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Barefoot Contessa Family Style
2002
Family Style is the third cookbook and follows a more traditional format with seven categories of recipes. The goal of this book was to share several recipes that help to make everyone feel at home with simple and delicious meals. Enjoy my favorites from Family Style.
My Favorites From This Collection
STARTERS
East Hampton Clam Chowder (pg 28) is a favorite of mine on football Sundays. I love to serve it in a bread bowl or with a big, buttery breadstick. You’ll love the amount of clams in this one! Ina’s Buffalo Chicken Wings (pg 36) are broiled, not fried, and are simply made to be enjoyed along side the blue cheese dip. Don’t skip the dip. A favorite side dish for my family, especially when we grill steaks in the summer, is Parmesan Roasted Asparagus (pg 46). If you are lucky enough to find some asparagus in season, try to select the thin ones as they are more flavorful in this dish.
SALAD FOR LUNCH
For me, the perfect choice for lunch in the summer is a great salad. Try serving Lobster Cobb Salad (pg 60) for a fancy option that looks like it’s hard work, but it is incredibly easy! If you don’t have lobster readily available, you can easily substitute chicken or shrimp. My favorite recipe from this section is one now can make by memory, the Curried Chicken Salad (pg 61). It’s incredible in a croissant, on a bed of lettuce or with crackers and a glass of white wine. My family likes to make it into a wrap, too! I love to make Herbal Iced Tea (pg 68) as a refreshing summer drink. The addition of apple juice is a tasty twist.
DINNERS
It was hard to pick favorites from this category. I highly suggest you try them all . Try the Oven – Fried Chicken (pg 81) for the perfect pan-fried dinner. I love to serve this chicken with mashed potatoes and gravy. A longtime favorite of all three of my kids is Ina's Chicken Stew with Biscuits (pg 90). It’s a classic, feel-good biscuit smothered in chicken and vegetable gravy. The Lasagna with Turkey Sausage (pg 100) is a great lasagna with a little healthier spin, using turkey rather than ground beef. You won’t miss the beef in this one!
VEGETABLES
After preparing the Oven – Fried Chicken (pg 81), I serve it with Mashed Potatoes (pg 118) and Homemade Gravy (pg 119). One thing that will make this gravy the best is Homemade Chicken Stock (pg 93). I make this gravy every Thanksgiving and the best part is that I can make it a few days in advance to help make the food preparation a little less hurried. It is incredible – use the Cognac – trust me. Another favorite fall vegetable dish of mine is Mashed Butternut Squash (pg 127) because it is pureed to the most lovely texture and is a great alternative to a normal roasted butternut squash dish.
DESSERTS
The best cheesecake I’ve made is Ina’s Raspberry Cheesecake (pg 134). You’ll love the light lemon taste with the raspberries. The perfect end to a dinner party is the Espresso Ice Cream (pg 141) or the Chocolate Mousse (pg 166). They’re both a little more work, but your guests will be richly rewarded and equally as impressed.
BREAKFAST
A great, classic start to your day is a Blueberry Coffee Cake Muffin (pg 174). The sour cream is the difference in this recipe. A fancy (yet easy) breakfast is Smoked Salmon Frittata (pg 184). I love the ease of serving anything directly from the pan. I looked for years for the perfect hashed brown recipe, and I found it in this collection. You’ll love Hashed Browns (pg 188) and we enjoy them for breakfast, lunch or dinner.
KIDS
When this cookbook was released in 2002, I knew the Kids! Section would be fun to try with my kids someday. At the time, I had a two-year-old and soon after added two more. We had many favorites, but Parmesan Chicken Strips (pg 200) and Mac & Cheese (pg 202) were by far the most requested throughout the years. They are tasty enough mom and dad loved them, too.
This collection from Ina Garten is a family-friendly collection. You and your family will be sure to have many favorites, too.
Barefoot in Paris
2004
Barefoot in Paris is a love letter from Ina to all of us. I love French food and it’s an obsessive kind of love. I quickly fell in love with French cooking. That was a catalyst for the donation of many French dinners for local fundraising events. Ina Garten’s fourth collection of recipes is divided into six categories. Please enjoy my journey through France, via Ina Garten's Barefoot in Paris.
My Favorites From This Collection
TO START
All great French dinners start with a fun cocktail, and you’ll love the Raspberry Royale (pg 26). I love to serve Cheese Straws (pg 30) to my family for a great snack or to guests as an appetizer They can be a simple snack or elevated to dinner party fancy. If you can find fresh radishes, then I highly suggest you try Radishes with Butter and Salt (pg 39). The first time I flipped through this book, I was sure this was the one recipe I wasn’t going to try. It is an awesome combination of flavors.
LUNCH
Like many of you, the word soufflé is extremely intimidating to me. A soufflé had always been something I enjoy eating, but would not want to attempt to prepare. One Sunday afternoon I had a beef roast in the crock pot and needed a new and unique side for my family. I figured I would give it a try and it was incredible! Try Ina’s Blue Cheese Souffle (pg 50). I am a sucker for eggplant parmesan, but I’m the only one in my family that will eat it. I found Eggplant Gratin (pg 54) to be equally as decadent and feeds my craving for the Italian dish. Another our of Christmas traditions is Ina's Mussels in White Wine (pg 68) served with a great chunk of crusty bread to dip in the incredible sauce. This dish has also been served many times to guests at my fundraising French dinner parties.
SOUP & SALAD
As you can tell from my other reviews, I am a big soup fan and an even bigger fan of fall and winter soups. Try Ina’s Winter Squash Soup (pg 81). The soup is a great combination of pumpkin and squash and it is finished with a healthy pour of half-and- half. I am always wanting to try new ways to use lentils and knew I had to give this soup a try. The Lentil Sausage Soup (pg 90) is a hearty soup with kielbasa, vegetables, and spices. You’ll love the Avocado and Grapefruit Salad (pg 98), but be sure to find firm and ripe avocados for the best flavor profile. The simplicity of this summer salad is hard to rival. I would not think to combine these things, but quickly found out how well they work together.
DINNER
Julia Child’s Boeuf Bourguignon is the standard for the French chef (or in my case, cook). I wanted to try Ina’s rendition. It was the first recipe out of this collection I prepared and WOW! Boeuf Bourguignon (pg 121) is a must try. I like to serve it over mashed potatoes or buttered egg noodles. My dad is a cattle producer and I have been lucky enough to have beef, raised for my family, in our freezer. I love to prepare Steak with Bearnaise Sauce (pg 126) with farm fresh rib-eye steaks. The Bearnaise is the best I’ve ever had, too. For a lighter dinner I suggest Scallops Provencal (pg 133) because it is packed with amazing flavor, is easy to prepare and you can serve with a simple side of rice or angel hair pasta.
VEGETABLES
BEETS!!!! All I can say is that I love beets and I think I’m the only one I know that loves them this much. The Roasted Beets (pg 150) have a bright and unique finish with vinegar and citrus from the orange. The Cauliflower Gratin (pg 156) is a great option for a dinner party because you can make it in advance, and they have a comforting and elevated feel to them. The Gruyere and Parmesan cheese is a winning combination. A simple and fresh vegetable dish to serve to a large group is Ina's French String Beans (pg 160). The colors explode on the plate from the beans, onion, and peppers.
DESSERTS
The French know how to give a grand finale. I have made Ina’s Chocolate Orange Mousee (pg 204) many times and it is easy and a crowd favorite. The Brownie Tart (pg 206) is the classic American version of a brownie in an elegantly fluted French tart pan. Finally, you must try her Crème Brulee (pg 222). Don’t be shy about giving this a whirl. Practice makes perfect and after a few tries you’ll perfect the process. The result is well worth it!
I have fallen head over heels with French cooking thanks to this cookbook. I am so grateful for this collection. They’ll become some of your favorites soon, too.
Merci, Barefoot in Paris!
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I often open a cookbook and am overwhelmed and worried that I'll choose a recipe none of us like. Can't wait to try your favorites!
Thank you! I only recently discovered Ina!
I love Ina! There is also something about her voice that is so comforting, almost like a big hug!