![]() ![]() ![]() 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.įilled with 225 gorgeous full-color photographs, Barefoot Contessa How Easy is That? is the perfect kitchen companion for busy home cooks who still want fabulous flavor. ![]() 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. To top it all off, Ina also shares her best tips for making cooking really easy. Finally, Ina’s desserts never disappoint-from Red Velvet Cupcakes to Chocolate Pudding Cream Tart. Butter and flour a 9-inch springform pan and place it on a sheet pan. 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. For lunch, Ina makes everyone’s favorite Ultimate Grilled Cheese Sandwich and Snap Peas with Pancetta. Think Pink Grapefruit Margaritas served with Smoked Salmon Deviled Eggs-two classics with a twist. 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. Her newest must-have cookbook is all about saving time and avoiding stress while having fun in the kitchen. Excellent accompanied by a scoop of ice cream or a dollop of creme fraiche.In Barefoot Contessa How Easy Is That? 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. You can make it with any seasonal fruit, such as rhubarb, peaches, cherries, apricots or apples. If a plum sticks, ease it out and replace it in the design on top of the cake. 10 Reviews This tart is a favorite dessert at Jacques Ppin's house. Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a skewer comes out clean.Ĭool for 15 minutes, then invert the cake onto a flat plate. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. If you don't have a springform pan, use a 9-inch cake pan instead. Add the sour cream, lemon zest, and vanilla and mix until combined. Grease a 9-inch springform pan with baking spray or butter and flour. Lower the speed and beat in the eggs one at a time. Meanwhile, cream the butter and the remaining ¾ cup of sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. It’s a great recipe to make and then keep on hand when you want a slice or two or to have for a crowd as an appetizer. Combine 1 cup of the sugar and ⅓ cup water in a small saucepan and cook over high heat until it turns a warm amber colour. This tart is like a flatbread pizza, with Gruyère cheese, Parmesan, tomatoes, fresh herbs, and a crispy, delicious crust as a base. Generously butter a 9-inch glass pie dish ( I used my Le Creuset cast iron tart tatin dish) and arrange the plums in the dish, cut side down. I served this for dessert with cinnamon ice cream and the leftovers were just as good eaten cold from the fridge the next day.ĩ0g unsalted butter, at room temperature, plus extra for greasing the dishġ cup plus 2 tablespoons all-purpose flour The result is a wonderful cake that has all the wow factor of a tarte tatin but is simpler to make and very delicious the caramelised juices from the fruit soaking into the dense batter make this cake very moreish. ![]() At first I thought it would be similar to an upside down cake but it really isn’t as there is more fruit than cake so it has the appearance and shallow depth of a tart but using cake batter instead of pastry – very clever really. Instead of shortcrust pastry being used to cover the caramelised fruit, in this case plums, a small amount of cake batter is made – literally just enough to spread over the top of the fruit and then baked and inverted in the same way as a traditional tarte tatin. This recipe is a little spin on the traditional tarte tatin and comes courtesy of the Barefoot Contessa, Ina Garten. ![]()
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