ina garten

Adapted from the Barefoot Contessa's <a href="http://www.amazon.com/gp/product/0307464873/ref=as_li_qf_sp_asin_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=0307464873&amp;linkCode=as2&amp;tag=alexandrask06-20" target="_blank" rel="noopener">Foolproof</a>

If you feel like getting ahead, you can marinate the chicken in the mustard and buttermilk overnight or for a few hours; if you don't have time, don't worry. I made this for my in-laws without marinating the chicken at all, and they raved. If you marinate the chicken, too, the buttermilk definitely acts as a tenderizer.

You can use any combination of bone-in, skin-on thighs or drumsticks. I love using thighs with this recipe.

A few changes from the original recipe:

You can find the original recipe online in various places, but these are the basic changes I've made: fresh bread crumbs versus panko; 4 tablespoons olive oil versus 2 tablespoons olive oil + 2 tablespoons butter; buttermilk versus white wine (because the buttermilk is thicker than wine, I find the breadcrumbs stick to it better); 4 thighs and 4 drumsticks versus 1 chicken cut into 8 pieces; oven temp at 400ºF the entire time.

If you are up for a little adventure...

... this is what I suggest: Buy two chickens. Cut them up (<a href="http://www.youtube.com/embed/jr8ECSz-Ouc?rel=0" target="_blank" rel="noopener">video guidance here</a>). Use the 4 thighs and 4 drumsticks here. Remove the breasts from the bones and make these <a href="https://alexandracooks.com/2010/09/13/how-to-make-the-most-of-one-whole-chicken-part-one-broiled-tarragon-breasts/" rel="">tarragon chicken breasts</a> on a subsequent evening. With the wings, necks, backbones, and breast bones, make <a>stock</a>. After two hours of gentle simmering, pull the meat from the stock bones, and make a simple chicken salad: mayonnaise + relish + a squeeze of lemon. Return the bones to the pot and gently simmer for another hour.

Ina Garten's Dijon Mustard Roasted Chicken Thighs

bone-in, skin-on thighs and 4 bone-in, skin-on drumsticks

Dijon mustard

buttermilk

garlic cloves,

thyme leaves (if the strands are soft, no need to strip the leaves)

lemon

salt and black pepper

breadcrumbs

olive oil

Preheat the oven to 400ºF and place oven rack in the middle of the oven. In a small bowl, whisk together the mustard and buttermilk. Place the chicken in a large bowl and pour the mustard-buttermilk mixture overtop. Toss to coat.

Place the garlic, thyme strands (stems, if they are soft, and all), lemon zest, 1 1/2 to 2 teaspoons kosher salt (use 1.5 tsp if you are sensitive to salt), and 1 teaspoon pepper (or a few large cracks on the grinder) in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the breadcrumbs and olive oil, and pulse a few times to moisten the breadcrumbs. Pour the mixture into a wide, shallow bowl or onto a large plate — something with sides is best.

Line a sheet pan with parchment paper (for easy clean-up — this is not necessary, but I like using parchment.) Dip each piece of chicken skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on the sheet pan crumb-side up. After one or two pieces have been dipped, the crumb mixture might not adhere to the chicken as well. Just use your hands to press the remaining crumbs onto the chicken pieces.

Bake the chicken for 40 minutes. Check on the chicken. If necessary cook another five minutes or until the crumbs are browned. Let rest 5 to 10 minutes before serving. Serve hot, warm, or at room temperature.

Beautiful recapie , turned out delicious and it disappeared so fast. Surprised how easy it was to make, love it.

Wow, so delicious!! I made as shown but cut the recipe in half for 4 thighs. I baked at 400 for 40 minutes then turned the oven off for 5 then removed and let rest for 10 (they were big thighs). These were so good - the fresh bread crumbs really made a difference. Thank you!

I used this recipe for a community lunch, .73 drumsticks!    It was a great success.  Is there anyway you could use the marinade that was left?   Would have to be really cooked to a high temperature being it was coating raw chicken.  Just asking

I made with gluten-free panko crumbs.  Will certainly make again.  It was a nice change to my restricted diet.

The flavors were great! Is the skin meant to crisp up? Mine didn't.

This was awesome!  Better than any true fried chicken. 

Source: The Barefoot Contessa's <a href="https://www.amazon.com/gp/product/0307464873/ref=as_li_qf_sp_asin_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=0307464873&amp;linkCode=as2&amp;tag=alexandrask06-20" target="_blank" rel="nofollow noopener">Foolproof</a> 
Notes: As noted above, I served these Brussels sprouts with the <a href="https://alexandracooks.com/2013/10/24/ina-gartens-mustard-roasted-chicken" rel="">mustard-roasted chicken</a> for a dinner party. The rest of the menu was simple, too: we started with a ball of <a href="https://alexandracooks.com/2013/01/30/a-card-and-3-simple-ways-to-begin-your-valentines-day-dinner/" rel="">burrata sprinkled with sea salt</a> served with crackers and <a href="https://alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make" rel="">peasant bread</a>, and we finished the evening with <a href="https://alexandracooks.com/2009/11/06/balzano-apple-cake-revisited" rel="">Balzano apple cake.</a>
Also, I find these to be just as delicious without the pancetta.
Balsamic: You can buy expensive aged balsamic vinegar that’s syrupy or you can simmer balsamic vinegar until it's reduced to half its volume. Simply simmer  1/2 cup vinegar in a small saucepan until it is thick and syrupy. This will give you 1/4 cup of syrupy balsamic vinegar.

Ina Garten’s Roasted Balsamic Brussels Sprouts

Brussels sprouts,

pancetta, sliced 1/4 inch thick, optional

kosher salt,

pepper,

syrupy balsamic vinegar

Preheat oven to 400°F. (If your oven runs cool, set it to 425ºF — I find I get better browning when I roast the Brussels sprouts at 425ºF.)

Place the Brussels sprouts on a baking sheet, including any of the loose leaves. Cut the pancetta into 1/2-inch dice and add to the pan. Add the olive oil, the 1 1/2 tsp. salt (or less — start with a teaspoon if you are sensitive to salt) and the 1/2 tsp. pepper and toss with your hands. Spread out the mixture in a single layer.

Roast the Brussels sprouts until they’re tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.

Meanwhile, if using standard balsamic vinegar, place it in a small saucepan or frying pan and simmer gently until it is reduced by half and looking syrupy — be careful here! Err on the side of under reducing — once the balsamic starts thickening, it can burn quickly. At the first sign of the balsamic getting too thick or dark, transfer it to a small bowl.

Remove pan from the oven, drizzle immediately with the balsamic vinegar and toss again. (I like using the entire quarter cup of reduced balsamic, but add to taste.) Taste and adjust the seasoning with salt and pepper. Serve hot.

So great ... love this brussel sprout recipe every time we make it

This was the best roasted Brussels sprouts recipe I have ever made and eaten. Used bacon, just delicious. I want to use the reduced balsamic on other things, caprese salad perhaps?

https://www.youtube.com/watch?v=kl9bRve28TU

Roasted with olive oil, salt, and pepper, Ina Garten's roasted Brussels sprouts are simple and delicious. 

A few notes: The original recipe calls for pancetta. I find when I make these roasted Brussels sprouts without the pancetta, I don’t miss it. But when I make the Brussels sprouts with the pancetta, they are especially delicious. Your choice! 

The original recipe also calls for syrupy balsamic vinegar, which can be expensive. Here, I've reduced 1/2 cup balsamic vinegar by half instead. 

Full recipe here: https://alexandracooks.com/2013/11/05/ina-gartens-balsamic-brussels-sprouts-philadelphia-fish-house-punch/

Ina Garten's Roasted Brussels Sprouts with Balsamic

Ina&#x27;s take on a classic &#x27;80s dinner party main in which chicken is marinated with prunes, vinegar, olives, capers, and garlic for a sweet, briny dish.

Ina Garten's Chicken Marbella

red wine vinegar

prunes,

green olives, pitted,

bay leaves

oregano

(4-pound) chickens, backs removed and cut in 8 pieces

light brown sugar,

dry white wine,

Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.

Place the chicken, skin side up, along with the marinade in one layer in a large (15 × 18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.

Oven-roasted with pancetta and drizzled with thick balsamic syrup, this Brussels sprouts recipe comes together in 30 minutes and is the perfect balance of salty, sweet, bitter flavors. Recipe adapted from Ina Garten.

Ina Garten'S Balsamic Roasted Brussels Sprouts With Pancetta

brussels sprouts,

oz pancetta,

salt and black pepper,

tbsp reduced balsamic syrup,

balsamic vinegar

tsp sugar

Ina Garten's Balsamic Roasted Brussels Sprouts with Pancetta

Preheat your oven to 400 F. Line a sheet pan with parchment paper.

Add the sprouts and the reserved leaves to the sheet pan. Add the pancetta (or salami). Coat with olive oil and season with salt and pepper.

Roast for 20-30 minutes, stirring occasionally for even browning.

Towards the end of cooking, prepare the balsamic syrup. Pour the vinegar into a small sauté pan and sprinkle with sugar. Reduce the mixture over medium-low heat; it will only take 1-2 minutes. Keep your eye on it so it doesn&#8217;t burn! You should end up with 1 tbsp of reduced syrup.

When the sprouts are ready, drizzle the hot balsamic syrup directly over the pan. Toss well to combine.

Ina Garten's Chipotle & Rosemary Spiced Nuts

Vegetable oil

unsalted cashews (14 ounces)

whole walnut halves (7 ounces)

whole pecan halves (7 ounces)

almonds (3 ounces)

maple syrup

orange juice

chipotle powder

rosemary leaves, divided

Kosher salt

Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.

Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.

Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.

Ina Garten&#x27;s Chocolate Cake recipe ~ it&#x27;s a classic!  When I hear the word dessert, this homey, rich, chocolatey cake is what springs to mind.  Everybody should make it at least once.

Ina Garten's Chocolate Cake

all purpose flour

sugar

cocoa powder

tsp baking soda

tsp baking powder

salt

buttermilk (I used half-and-half, which worked fine, too!)

vegetable oil

eggs

tsp vanilla extract

coffee

semisweet chocolate, chopped

unsalted butter (2 sticks), room temperature

sugar,

sour cream

Preheat oven to 350F. Butter two 8-inch round cake pans and line the bottoms with parchment paper discs.

Whisk all the dry ingredients together well in a large bowl.

In a separate bowl, whisk together all the wet ingredients EXCEPT the coffee.

Slowly add the wet ingredients to the dry ingredients, mixing as you go. Once incorporated, add the hot coffee, and mix everything until there are no pockets of dry flour left. The batter will be very thin.

Divide the batter between the two cake pans, and bake for 35 minutes until risen and a toothpick inserted into the center of the cake comes out without wet batter clinging to it.

Allow the cakes to partially cool in the pans, then turn out onto a cooling rack to completely cool before frosting. The cakes can be made a day or two ahead and kept in the refrigerator before frosting.

For the cake

Melt the chocolate in a double boiler or in the microwave using short bursts. Stir until smooth and set aside to cool slightly.

Beat the room temperature butter in the bowl of a stand mixer with the paddle attachment for a couple minutes until smooth and noticeably paler in color. Slowly add the powdered sugar, salt, and vanilla, beating on a low-medium speed until everything is smooth.

Whisk the sour cream into the partially cooled melted chocolate. This both cools down the chocolate and warms up the sour cream so that both are more-or-less room temperature before adding to the butter mixture.

Add the chocolate and sour cream mixture to the mixer bowl and beat on low speed until everything is smooth and combined.

If your frosting seems a little too loose, you can refrigerate it for 10-15 minutes to allow it to firm up a little bit. Then give it a good stir before frosting the cake.

For the frosting

Ina Garten's chocolate pecan scones recipe from 'Cook Like a Pro' has "chocolate puddles" when the chunks melt into the dessert.

Ina Garten’s Chocolate Pecan Scones Recipe

chocolate,

pecans

Tbsp. baking powder

kosher salt

(3 sticks) cold unsalted butter, cut into ½" pieces

heavy cream

eggs,

egg egg

A 3"-diameter round cookie cutter

Okay, I have a thing about scones. When they’re good, they’re light and flaky and full of flavor. Be sure to use really good chocolate that you dice by hand so there are puddles of melted chocolate when you bite into them. And trust me, 4 tsp. of Diamond Crystal kosher salt may sound like a lot but it makes all the difference. Cold bits of butter in the dough ensure flaky scones. When the heat hits the bits of butter, the water in the butter turns to steam and makes the dough rise.
Reprinted from Cook Like a Pro: Recipes & Tips for Home Cooks. Copyright © 2018 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Bon Appétit

Arrange racks in top and bottom third of oven; preheat to 400°.  Line 2 sheet pans with parchment paper.

Combine chocolate, pecans, and 3 Tbsp. flour in a small bowl.

Using a stand mixer fitted with the paddle attachment, beat baking powder, salt, 2 Tbsp. sugar, and 4 cups flour on low speed to combine. Add butter and, with mixer still on low speed, beat until pea-sized pieces of butter remain.

Pour cream into a glass measuring cup, add eggs, and whisk until combined. With mixer still on low speed, pour cream mixture into butter mixture and beat just until blended. Add chocolate mixture and beat just until combined (the dough will be very sticky).

Turn out dough onto a well-floured work surface and knead a few times, dusting with flour so dough doesn't stick to surface, until chocolate and pecans are well distributed. Flour your hands and a rolling pin and roll dough ¾"–1" thick. You should see lumps of butter in the dough. Cut dough with 3" cutter. Place rounds on prepared pans. Reroll scraps, cut out more rounds, and place on prepared pans. Brush tops with egg wash and sprinkle with sugar.

Bake scones, rotating pans top to bottom halfway through, until tops are lightly browned and insides are fully baked, about 20 minutes. Serve warm or at room temperature.

Ina Garten&#x27;s cheesy, saucy, crispy-crunchy eggplant Parmesan, made with roasted eggplant slices instead of fried.  

Ina Garten's Roasted Eggplant Parmesan

(24-ounce) jar marinara sauce,

basil leaves

fresh buffalo mozzarella, thinly sliced

garlic and herb goat cheese,

Italian Parmesan cheese

bread crumbs

basil

Preheat the oven to 400°F and arrange three racks evenly spaced.

Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400°F.

In a 10×14×2-inch ceramic baking dish, spread 1/3 of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.

For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.

Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.

Beef bourguignon from The Barefoot Contessa is a hearty stew perfect for cool weather.

Barefoot Contessa's Beef Bourguignon

thick cut bacon, diced

beef

carrots,

yellow onions, sliced

garlic (2 cloves)

Cognac

dry red wine

beef broth

tomato paste

unsalted butter

flour

onions

potatoes

parsley

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch...

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes (it helps them brown)...

Dry the beef cubes (it helps them brown) with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots and onions and 1 tablespoon...

Toss the carrots and onions and 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back and ignite with a match to burn off the alcohol. (See comments above about doing this.) Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste. Bring to a simmer, cover the pot with a tight-fitting, oven-proof lid and place in the oven for about 1 1 /4 hours or until the meat and vegetables are very tender when pierced with a fork. Remove from oven to stovetop.

Combine 2 tablespoons of butter and the flour...

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Bring the stew to a boil on top of the stove, then lower heat and simmer for 15 minutes. Season to taste.

The best turkey lasagna from Ina Garten! Packed with so many delicious layers for an ultimate comfort food. 

Ina Garten's Turkey Lasagna

onion

turkey

(28 oz.) can crushed tomatoes

parsley, divided

Kosher salt, divided

black pepper

dry lasagna noodles

ricotta cheese

goat cheese

Parmesan cheese,

egg, lightly beaten

lb. fresh mozzarella, thinly sliced

Heat olive oil in a large heavy-duty skillet. Add the onion and cook for 5 minutes over medium heat or until translucent. Add the garlic and cook until fragrant. Add the sausage, breaking it up with a wooden spoon. Cook for 8-10 minutes or until no longer pink.

Add the tomatoes, tomato paste, 2 tablespoons of the parsley, basil, 1 1/2 teaspoons of salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat for 15-20 minutes or until thickened and reduced.

Fill a large rectangular dish with hottest tap water. Add the lasagne noodles and soak in water for 20 minutes. Move the noodles around occasionally with a pair of tongs so they don&#8217;t stick. Drain and lay flat on a parchment lined baking sheet. Don&#8217;t leave the noodles in a colander or they will stick together.

In a medium bowl, combine the ricotta cheese, goat cheese, 1 cup of Parmesan cheese, egg, remaining 2 tablespoons of parsley, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Spoon 1/3 of the sauce into a 9X13-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Next layer half the pasta, half the mozzarella, half the ricotta, and 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and remaining sauce. Sprinkle with 1/4 cup of Parmesan.

Bake, uncovered for 30 minutes, or until the sauce is bubbling and the noodles are tender. Optional, broil the lasagna for 1-2 minutes. Rest for 15 minutes before slicing and serving.

Hi, first, I love this recipe! I’ve made it a couple times already! Definitely my new go-to! 

QUESTION: The only change I’ll make in the future is topping with mozzarella cheese. The directions don’t end with mozzarella but it looks like you did layer some mozzarella on top. Do you save some mozzarella to go on the top? (It looks like it but wanted to ask.)

There&#39;s no better caesar dressing than this recipe from Ina Garten, the Barefoot Contessa. Try it once and thank me later!

Ina Garten's Caesar Dressing

Dijon Mustard

garlic (chopped)

anchovy

c. lemon juice (3 lemons, freshly-squeezed)

c. Parmesan cheese (freshly-grated)

Place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth.

With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick.

Add the grated Parmesan cheese and pulse 3 times.

Enjoy!

Ina Garten&#x27;s Mustard Roasted Chicken is tender and succulent with a crunchy mustard and thyme crumb coating ~ it&#x27;s become a favorite in our house!

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