Tag Archives: Barefoot Contessa Back to Basics

Ina Garten’s Fresh Whiskey Sours Will Be Your Go-To Cocktail

Although the holiday season might feel a little less celebratory this year, there’s no reason we still can’t raise a glass of Ina Garten’s refreshing and tangy whiskey sour concoction. This five-ingredient indulgence from the Barefoot Contessa is ready in 10 minutes – just don’t forget to top it all off with a Maraschino cherry!

Related: Ina Garten’s Classic Cocktail Recipes, From Margaritas to Mojitos

Ina Garten’s Fresh Whiskey Sours

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 cocktails

Ingredients:

3/4 cup Jack Daniel’s Tennessee Whiskey
1/2 cup freshly squeezed lemon juice (3 lemons)
1/2 cup freshly squeezed lime juice (4 limes)
2/3 cup sugar syrup (see below)
Maraschino cherries

See More: Dinner Etiquette Tips That Would Make Ina Garten Proud

Directions:

1. Combine the whiskey, lemon juice, lime juice and syrup. Fill a cocktail shaker halfway with ice and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into glasses. Add a maraschino cherry and serve ice cold.

2. Sugar syrup: Put 1 cup sugar and 1 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Chill thoroughly before using.

Watch Barefoot Contessa: Back to Basics and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Ina Garten's Red Wine Braised Short Ribs served with a crusty baguette

Ina Garten’s Braised Short Ribs Have a Boozy Secret Ingredient

The Barefoot Contessa’s hearty stew may be time-consuming, but it will be well worth the hours of braising when you taste the rich flavours. Perfect for a special-occasion supper or to make-ahead for a week’s worth of dinners, Ina’s braised short ribs are full of secret ingredients and absolutely bursting with flavour.

Related: Ina Garten’s Classic Cocktail Recipes, From Margaritas to Mojitos

Ina Garten (The Barefoot Contessa) holding a bowl of her red wine-braised short ribs served with a crusty baguette

Ina starts this rich main by braising short ribs on a sheet pan instead of a stovetop. No need for a messy oil splatter sear with this method that cooks up her four pounds of short ribs without the time or mess. Ina then starts with a mirepoix of celery, carrots and onions before adding her secret weapon to the dish – an entire bottle of red wine (Ina’s pick is a Cotes du Rhone which she likes for the full-bodied flavour).  After adding in beef stock, crushed tomatoes and thyme, Ina finishes the stew with a bottle of Irish stout beer. The yeasty, hoppy flavour complements the red wine to add incredible depth.

See More: Dinner Etiquette Tips That Would Make Ina Garten Proud

Red Wine-Braised Short Ribs

Total Time: 3 hours and 15 minutes
Yields: 6 servings

Ina Garten Red Wine-Braised Short Ribs

Ingredients:

5 lbs very meaty bone-in beef short ribs, cut into 2-inch chunks
Good olive oil
Kosher salt and freshly ground black pepper
3 cups chopped leeks, white and light green parts (3 leeks)
3 cups chopped celery (5 to 6 ribs)
2 cups chopped yellow onions (2 onions)
2 cups chopped unpeeled carrots (6 carrots)
1 1/2 Tbsp minced garlic (5 cloves)
1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine
4 cups beef stock, preferably homemade
1 cup canned crushed tomatoes, such as San Marzano
1 (11.2-oz) bottle Guinness draught stout
6 sprigs fresh thyme, tied with kitchen string
Toasted baguette, for serving

Directions:

1. Preheat the oven to 425°F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325°F.

2. Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.

Overhead shot of bowl of Ina Garten's red wine braised short rib stew

Related: Ina Garten’s Best Soup and Stew Recipes

3. Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.

4. Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.

Watch Barefoot Contessa: Back to Basics and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Seasonal Produce Shines in Ina Garten’s Tomatoes and Burrata Recipe

Foodies looking for an easy lunch or light dinner recipe that plays with taste and texture can rely on the creamy wonders of burrata cheese. It’s soft shell can be pierced with a fork, revealing a buttery  centre that aligns with the sweet tomatoes and fresh basil on your plate. For the uninitiated, why not start with this simple and classic version  from The Barefoot Contessa.

Creamy burrata cheese, ripe mixed heirloom cherry tomatoes, fresh basil leaves and aged balsamic vinegar are perfectly paired with Ina Garten‘s crunchy homemade four-ingredient garlic toasts. It’s exactly the sort of bold and beautiful dish that’ll brighten your late-summer, early-fall dinner table. *Chef’s kiss*

Related: Ina Garten’s Greek Salad is a Classic for a Reason

Ina Garten’s Tomatoes and Burrata

Total Time: 30 minutes
Yields: 2 servings

Ingredients:

1 (8- to 10-ounce) ball of fresh burrata cheese
1 pint mixed heirloom cherry tomatoes or 8 to 10 (2-inch diameter) heirloom tomatoes
Good olive oil
Aged balsamic vinegar
Kosher salt and freshly ground black pepper
10 fresh basil leaves, julienned
Fleur de sel or sea salt
6 Garlic Toasts, recipe follows

For the Garlic Toasts:
1 baguette
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 garlic clove, halved lengthwise

Related: Any Hour is Cocktail Hour With Ina Garten’s Classic Cosmopolitan

Directions:

1.Cut the ball of cheese in half crosswise and place the halves, cut side down, on 2 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.

Related: Ina Garten’s 25 Easiest Weeknight Dinners

For the Garlic Toasts:
Yields: 20-25 toasts

1. Preheat the oven to 400 degrees F.

2. Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.

3. Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.

Watch Barefoot Contessa: Back to Basics and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Ina Garten’s Greek Salad is a Classic Dinner Recipe For a Reason

You’ve probably made more than your fair share of meal-sized salads over the years, but leave it to Ina Garten to perfect the craft of salad-making. That’s right: forget everything you thought you knew about whipping up a classic Mediterranean salad and recreate this must-try Greek variation from The Barefoot Contessa.

Crunchy cucumbers, ripe tomatoes, plump olives and creamy feta cheese pair beautifully with Ina’s mouth-watering homemade vinaigrette made up of garlic, Dijon mustard, oregano, olive oil and red wine vinegar. We guarantee you’ll make this simple show-stopper on repeat. Bon appetit!

Related: Ina Garten’s Easiest Weeknight Dinner Recipes to Try This Week

Ina Garten’s Greek Salad

Total Time: 50 minutes
Yields: 6 servings

Ingredients:
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 lb feta cheese, 1/2-inch diced (not crumbled)
1/2 cup Kalamata olives, pitted

Related: These Caesar Salad Recipes Will Be the Star of Your Dinner Plate

For the vinaigrette:
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp Dijon mustard
1/4 cup good red wine vinegar
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup good olive oil

Related: Any Hour is Cocktail Hour With Ina Garten’s Classic Cosmopolitan

Directions:

1. Place the cucumber, peppers, tomatoes and red onion in a large bowl.

2. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Watch Barefoot Contessa: Back to Basics and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Ina Garten Best Meatloaf Recipes

Meatloaf Doesn’t Have to Be Boring With Ina Garten’s 3 Best Recipes

For too long meatloaf has gotten the reputation as a boring dinner, or worse, a grey mystery meat concoction to be avoided in cafeterias. Throw all that out the window because Ina Garten has three flavourful meatloaf recipes that are worth adding to your weeknight dinner rotation.

Meatloaf makes for a versatile recipe that can be enjoyed as a main, as leftovers on a sandwich, even on spaghetti or in a soup. With The Barefoot Contessa’s three best meatloaf recipes, from her classic tried-and-true beef meatloaf to individual meatloaves to a healthier turkey variation, there’s a meatloaf recipe for everyone’s taste buds.

Ina Garten’s Classic Meatloaf

Ina Garten’s Skillet-Roasted Lemon Chicken is a Game Changer for Weeknight Meals

Roast chicken isn’t just for Sunday dinners any more thanks to this easy recipe from The Barefoot Contessa. Using a cast-iron pan, nestle an herb-marinated, butterflied chicken on a bed of lemon slices, onion and garlic and roast at a high temperature. In just under an hour, you’ll have perfectly tender chicken with golden, crispy skin. With a little help from Ina Garten, you’ll be channelling your inner chef in no time at all!

Related: Ina Garten’s Quick Recipes Using Store-Bought Ingredients

Ina Garten’s Skillet-Roasted Lemon Chicken

Total Time: 1 hour 25 minutes (includes resting time)
Serves:
3

Ingredients:
2 tsp fresh thyme leaves
1 tsp whole fennel seeds
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4 inch thick
1 yellow onion, halved and sliced 1/4 inch thick
2 large garlic cloves, thinly sliced
1 (4-lb) chicken, backbone removed and butterflied
1/2 cup dry white wine, such as Pinot Grigio
Juice of 1 lemon

Related: Ina Garten’s Best Chicken Recipes: From Roast Chicken to Pot Pie

Directions:

1. Preheat the oven to 450°F.

2. Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.

3. Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.

4. Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160°F.

5. Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.

Related: Any Hour is Cocktail Hour Thanks to Ina Garten’s Classic Cosmopolitan

For more kitchen inspiration from The Barefoot Contessa: Back to Basics, check out the 15 Cooking Techniques That Ina Garten Wants You to Know.

Watch Barefoot Contessa: Back to Basics and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Any Hour is Cocktail Hour Thanks to Ina Garten’s Classic Cosmopolitan

In a recent Instagram post (watch it here!) Ina Garten declared, “It’s always cocktail hour in a crisis!” while shaking up a batch of classic Cosmopolitans. The good news: you too can follow suit, shaking up the fruity concoction in the comfort of your own kitchen, with The Barefoot Contessa‘s reliable recipe. Simply combine vodka, orange liqueur, cranberry juice and freshly squeezed lime juice for a tart, refreshing beverage that you can share with someone else… or keep it all to yourself. No judgement here. Giant martini glass optional!

Ina Garten’s Cosmopolitan Recipe

Total Time: 5 minutes
Serves:
4

Ingredients:

1 cup vodka
1/2 cup Triple Sec or Cointreau
1/2 cup cranberry juice
1/4 cup freshly squeezed lime juice

Related: Ina Garten’s 25 Easiest Weeknight Dinners

Directions:

1. Pour all ingredients into a cocktail shaker with ice. Shake well and pour through a strainer into four martini glasses.

Once you’ve mastered Ina Garten’s legendary Cosmopolitan, check out her most show-stopping desserts that will satisfy your sweet tooth!

Watch Barefoot Contessa: Back to Basics and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Food Network Canada Fall Schedule

Fall Lineup 2019: These Are the Shows You Can’t Miss

If the colder weather has you feeling peckish for some classic comfort foods, Food Network Canada has you covered with an array of delicious new and returning programming this fall.

What would the end of the summer be without new installments of our very own homegrown competition, Iron Chef Canada? The masterful culinary series returns for the second half of its first-season on Aug. 28, with plenty of respected chefs ready to tackle new ingredients in a Kitchen Stadium battle against Iron Chefs Hugh Acheson, Amanda Cohen, Lynn Crawford, Rob Feenie and Susur Lee.


Iron Chef Susur Lee and the Chairman Jai West on the set of Iron Chef Canada

That show isn’t the only one evoking nostalgic kitchen memories, though. Back following a seven-year hiatus is Alton Brown’s long-running series Good Eats. On Aug. 31 he’s back for an impressive 15th season that digs deep into the history of food and cooking with informative bits and sketches that we’ve definitely been craving. You could say Good Eats: The Return promises to be all that and a bag of chips.

Speaking of cravings, we’re also riding the end-of-summer sugar high with the introduction of Kardea Brown’s four-part Cupcake Championship on Sept 2. The series is guaranteed to hit plenty of sweet notes thanks to its jaw-dropping challenges and three-dimensional cupcake tableaus, which don’t just look good enough to eat but are… Or so we hear.


Kardea Brown on the set of Cupcake Championship

Cupcakes are just the beginning of the competition. Alex Guarnaschelli’s latest series, Supermarket Stakeout is as fierce as it gets. The Chopped judge steps out from behind the judges’ table to host the ruthless new series, in which chefs raid shoppers’ grocery bags in hopes of cooking their way to a $10,000 grand prize. The series kicks off Sept. 1, the same night we welcome longtime Food Network Canada personality Bobby Flay back on air.

BBQ Brawl: Flay VS Symon features the chef going head-to head with fellow Iron Chef Michael Symon in a four-episode competition that’s all about mentoring some of North America’s most respected barbecue challengers. The show isn’t Flay’s only new fall entry though—he’s sharing his taste buds with a culinary adventure series as well.

The Flay List hits closer to home as Flay welcomes his daughter Sophie along for the ride. The series, which kicks off Oct. 3, follows the duo as they introduce each other to some of their favourite places to eat classic dishes; it’s an exploration that is sure to make all of our tummies rumble.

The smorgasbord that is Food Network Canada’s fall programming doesn’t stop there. Come for the new (and new-ish) series, but stay for all of your returning faves. Your favourite in-the-kitchen shows are back with new, bold seasons featuring big flavours and the personalities you love.

Saturday, Sept. 7 is a big day thanks to the return of fan-favourites like Rachael Ray and 30 Minute Meals, Ina Garten and the 16th season debut of Barefoot Contessa: Back to Basics, and Ree Drummond and her The Pioneer Woman creations. That date also marks the 17th season return of The Kitchen, which kicks things off with a Brady Bunch-themed episode.


Rachael Ray is back with 30 Minute Meals

Then, on Sunday, Sept. 8, the meal continues with new seasons of Mollie Yeh’s Girl Meets Farm, Valerie Bertinelli’s Valerie’s Home Cooking, Giada DiLaurentiis’ Giada in Italy. The fourth-season debut of her other series on October 20th,  Giada Entertains.

It’ enough great shows to keep you full and satiated all fall season long, so you’d better come hungry.

Find all our show websites here.

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