Tag Archives: Ina Garten

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.

Ina Garten’s Playlist Proves That She’s the Queen of Summer Parties

The top things every summer party should have are fabulous food, delicious drinks, and wonderful company. But right behind those musts is good music. Just ask Ina Garten, who created her own playlists (available on Apple Music and Spotify) featuring her favourite oldies but goodies.

But we went a step further and, like any great dish and accompaniment, paired a handful of the songs she adores with her amazing recipes. So get out there, enjoy some fantastic fare and magnificent music — all courtesy of The Barefoot Contessa.

“Happy Together” by The Turtles

Kick things off with Ina’s fresh Arugula, Watermelon and Feta Salad. It will wow you with both its brightness and its fresh summer flavours. From the bitter of the arugula, the sweet of the watermelon and the salt of the feta, it will tantalize every tastebud.

“In the Summertime” by Mungo Jerry

Nothing says summer party like ribs, but what’s even better with these Smoked Pork Ribs is that they don’t even require a smoker to achieve the flavour. Ina uses pork spareribs (but points out that lamb works just as well), and you can either use her simple glaze or opt for your own favourite barbecue sauce. As host, however, just ensure they’re cut in easy to eat pieces so as your guests won’t get too messy.

“Good Vibrations” by The Beach Boys

The layers of peaches, strawberries, raspberries and blueberries — which get an extra kick from the raspberry brandy — on top of brioche or egg bread (your choice, of course) make Peach and Berry Summer Pudding the perfect dessert for those lazy, steamy nights.

“(Sittin’ On) The Dock of the Bay” by Otis Redding

Sometimes you need two sweet treats to cap off a scorcher of a day and after a dessert packed with fresh fruits, a creamy Frozen Hot Chocolate caps off any meal. Again. Its only downfall? You won’t be leaving the party anytime soon; the chocolate will keep you buzzing for a little while longer.

“Here Comes the Sun” by The Beatles

Sometimes a party can be so good, the guests don’t leave until the following day. But you know who they are and knew what to expect so you likely would have prepped for the Overnight Belgian Waffles ahead of time. The batter will be ready by morning where all you’ll need is your handy-dandy waffle iron. Top with sliced bananas, toasted coconut, maple syrup, and creme fraiche or let them decide and allow for them to dress the waffles themselves.

Can’tget enough of these easy entertaining recipes from the Barefoot Contessa? Try Ina Garten’s 25 Best Summer Dinner Recipes

Giveaway! Win Tickets to a Conversation with Ina Garten in Toronto

Join Food Network Canada host, culinary icon and cookbook author Ina Garten, The Barefoot Contessa at the Sony Centre for the Performing Arts in Toronto, Ontario for in an evening in celebration of her newest cookbook, Cook Like a Pro. Enter below to win one of two (2) pairs of tickets to a live interview with Ina Garten in Toronto (travel not included).

Cook Like a Pro is filled with Ina’s favourite recipes for the home cook, plus genius tips and tricks that every cook needs to know. Ina will be joined by renowned journalist Katie Couric. An audience Q&A will follow the interview.

Event details

Thursday, April 11 at 7:30 PM
Sony Centre for the Performing Arts
Toronto, Ontario

 

 

Lasagna dish on a table

One Dish, Four Ways: Our Hosts Put Their Own Spin on a Classic Lasagna

Is there any dish more synonymous with comfort food than a good old fashioned lasagna? Fresh pasta, ooey gooey cheese, a rich sauce… It’s no wonder this dish is a fail-proof staple for beginner cooks and seasoned chefs alike. With the weather outside making us want to stay in and indulge, we’re thinking it’s time to gather around the table and put a spin on this classic meal. To get you inspired, we’ve lined up four irresistible variations on lasagna from our Food Network Canada hosts.

1. Anna Olson’s Roasted Vegetable Lasagna with Four Cheeses

This meatless recipe for roasted vegetable lasagna by Anna Olson, host of Fresh with Anna Olson, ups the ante on traditional lasagnas by including a four-cheese blend and delicious roasted carrots, parsnips and Roma tomatoes. You’ll be wondering how you ever managed with one-cheese recipes as you taste the distinct flavours of ricotta, Parmesan, Asiago, and Swiss Gruyere blended into a sauce and mixed with the vegetables between sheets of fresh lasagna.

2. Ree Drummond’s Slow-Cooker Lasagna

Plated lasagna dish

Chef and host of The Pioneer Woman, Ree Drummond offers up a delicious slow-cooker lasagna that’s heavy on flavor and light on prep work. A simple three-step recipe that has you combining your meat and cheese mixtures with layers of lasagna noodles (broken to fit your slow cooker), there’s little left to do but sit back in anticipation of this fool-proof dinner that’s sure to become a family favourite.

3. Giada De Laurentiis’ Spicy One-Skillet Lasagna

Lasagna in a skillet

Fans of easy-cook recipes will love this delicious one-skillet lasagna from Giada De Laurentiis of Giada Entertains. This recipe combines a medley of unexpected flavours ingredients like spicy Italian sausage, lemon zest and red pepper flakes to turn up the heat on this classic dish. With just one skillet needed to pull off this savoury spin on traditional lasagna, you’ll love the quick prep time – and easy clean-up!

4. Ina Garten’s Portobello Mushroom Lasagna

Portobello mushroom lasagna dish

Looking for a meatless lasagna recipe that doesn’t skimp on that hearty texture? Chef Ina Garten of the Barefoot Contessa has you covered with her Portobello mushroom lasagna . With rich ingredients like whole milk, butter, flour, Portobello mushrooms and Parmesan, this lasagna is every bit the indulgence you’d want from this classic dish, minus the meat.

Looking for more crowd-pleasing comfort food? Check out these must-try slow-cooker recipes and the cheese-stuffed recipes  that will have you drooling!

Ina Garten’s New Year’s Eve Dinner Party Menu

Take a page from the queen of entertaining and ring in 2017 with a celebratory dinner chock-full of simple, yet indulgent dishes. Here’s how to throw the perfect New Year’s Eve party Ina Garten-style.

Keep it intimate and informal

Don’t feel pressured to create a fancy feast just because you’re hosting the last ‘hurrah’ of the holidays.  Keep your menu easy and let the ambiance do the work. Dress up your kitchen table with your finest china, cutlery and of course, candles. Ina tends to keep her dinner parties small and intimate. Try to pare down to a maximum of 8 guests — it will make the occasion feel extra special.

Make ahead as much as possible

No host likes to be hunched over the stove as guests arrive. Good thing Ina has some time-saving tricks, including easy make-ahead dishes. The key to stress-free holiday hosting is all about the planning. Once you know your menu, you’ll be surprised to find how many dishes can be made a day or two in advance and reheated just before guests arrive.

The Menu

Keep it seasonal and stress-free with warming, comfort food dishes that are also easy to make.

Ham and Cheese Board

1. Cheese Board

A cheese board is an easy appetizer that you can assemble in a flash. A good plate should have a few different flavours and textures, include a hard cheese, a semi-firm cheese, a soft cheese and a nice blue for some added bite. Balance out your board with some sweet grapes, fig jam, sliced baguette, nuts and crispy crackers. If you are looking to beef up your board, add some thick-sliced ham and good quality grainy mustard.

Shrimp Bisque

2. Shrimp Bisque

This elegant bisque soup makes an appetizing first course, just enough to tease the palate. Make a pot ahead of time and reheat as guests arrive.

cider-pork-tenderloin-fresh-herbs

3. Cider-Roasted Pork Tenderloin

Marinating this succulent pork overnight makes a luxurious and speedy New Year’s Eve dinner. Cider, maple syrup and fresh herbs like rosemary and ginger make for a fresh and subtly sweet main that is warm, comforting and elegant.

Bread Pudding

4. Ina Garten’s Panettone Bread Pudding

No meal is complete without a little something sweet — and that’s especially true for New Year’s Eve! This scrumptious bread pudding, full of nuts and candied fruit, can be made earlier in the day and served at room temperature.

Champagne Cocktails

5. Champagne Cocktails

Just before the big countdown, surprise guests with Ina’s Champagne Cocktail. Happy New Year!

10 Reasons You’ll Love to Watch Food Network Canada this Fall

Indulge your sweet and savoury side with Food Network Canada’s fall schedule stocked with down-home comfort, sugar highs, thrilling competitions and the best recipes for winning breakfast, lunch and dinner. Here are ten delicious reasons you’ll love to watch us this fall:

1. The Great Food Truck Race, Y’all!
The-Great-Food-Truck-Race-Tyler-Florence
Tyler Florence heads to the American South – the land of po’ boys, decadent seafood and of course, southern fried chicken. The race kicks off in New Orleans with seven teams of food truck novices vying to make it to the finale in Savannah, Georgia and win the $50,000 grand prize.

The Great Food Truck Race premieres Sunday, August 20 at 9 E/P.

2. Family, Food and Fun on Guy’s Family Road Trip
Guys-Family-Road-Trip
Guy is packing up the RV and taking his wife, Lori,  and two sons, Ryder and Hunter, on the road from California to Florida with stops along the way for off-the-hook delicious eats and family fun at iconic locations and roadside attractions.

Guy’s Family Road Trip premieres Friday, September 1 at 9 E/P.
Want more Guy? Catch him in Guy’s Grocery Games: Superstars Tournament beginning August 27.

3. Hannah Hart in I Hart Food
Hannah-Hart
You might know her from her YouTube series Drunk Kitchen. (She does have over 2 million followers).  Now Hannah is taking her love of food and puns on the road, finding the most incredible eats from Maine to New Mexico to North Carolina.  Tune in and get to know Hannah. You’re going to heart her.

I Hart Food premieres Friday, September 1 at 11 E/P.

4. Food Network All-Stars Step Into the Ring to Beat Bobby Flay
Beat-Bobby-Flay-All-Star-Takeover
It’s an All Star takeover on Beat Bobby Flay! Alton Brown, Michael Symon and Ted Allen judge which culinary stars like Marcus Samuelsson, Alex Guarnaschelli, Anne Burrell and Damaris Phillips could beat Bobby at his own culinary game.

Beat Bobby Flay: All Star Takeover premieres Thursday, August 31 at 10 E/P.

5. Learn to Cook Like a Pro with the Barefoot Contessa
Barefoot-Contessa-Cook-like-a-Pro
Ina Garten is known for her easy, elegant recipes and sage hosting advice. In this new season, she shares her best cooking secrets and techniques along with her foolproof recipes so you can make your best meals ever.

Barefoot Contessa: Cook Like a Pro premieres Sunday, September 10 at 10am ET. You’ll be able to find all of Ina’s signature recipes from the series on her recipes page.

6.  Celebrity Dish-asters Become Kitchen Masters on Worst Cooks in America
Worst-Cooks-in-America-Celebrity-Edition-S11
Fellow kitchen disasters SNL alum Nora Dunn, gossip blogger Perez Hilton, style expert Carson Kressley and actress Vivica A. Fox go through an intense culinary bootcamp led by Anne Burrell and Rachael Ray. After eight weeks of spills and thrills, one of them will rise to be a kitchen master and earn $25,000 for the charity of their choice.

Worst Cooks in America: Celebrity Edition premieres Wednesday, August 30 at 10 E/P.

7. The Most Amazing Cakes on Texas Cake House
Texas-Cake-House
Texan cake artist Natalie Sideserf creates some of the most-intricate cake sculptures in the world. Her husband, Dave, quit his day job to help her realize her delicious dreams. Watch these two sweethearts create some of the most amazing cakes you’ll ever see.

Texas Cake House premieres Monday, August 28 at 10 E/P.

8. Ninja Tips and Deliciously Healthy Recipes so You (and Your Kids) Can Love Your Lunch!
Love-Your-Lunch
Ceri Marsh and Laura Keogh (the culinary duo behind Sweet Potato Chronicles) are not your average lunch ladies. They’re Love Your Lunch ladies! From genius tips on getting more veggies in your mid-day meal to fun ways to snack pack your lunch, Ceri and Laura will share their tips and recipes for tasty, healthy lunches you and your kids will love to eat.

Love Your Lunch videos and recipes will be available here on August 25.

9. No One Does Easy, Down Home Cooking Like The Pioneer Woman
The-Pioneer-Woman
Ree Drummond is back with more recipes your family will love. In each new episode, she’ll share her best meal short cuts, how to work ahead and of course, deliciously easy recipes – all from her gorgeous ranch kitchen.

The Pioneer Woman premieres Saturday, September 9 at 12pm ET. You’ll be able to find all of Ree’s new recipes from the series on her recipes page.

10. Dessert Games: a Sweeter Take on Guy’s Grocery Games
Dessert-Games-Duff-Goldman-Guy-Fieri

Guy Fieri hands over the keys to Flavortown Market to dessert master Duff Goldman. In Duff’s newly dubbed “Sweet City,” four dessert chefs will shop for and create amazing confections, vying for the sweetest finish – a shopping spree worth up to $10,000 for the last chef standing.

Dessert Games premieres Monday, August 28 at 9 E/P.

For complete listings, check out our schedule page here.

Ina Garten's Last-Minute Orange Easter Ham

Ina Garten’s Elegant Easter Menu

It’s tempting to believe that the best meals are the most complicated, but memorable dinners are more than a series of gourmet recipes — good food and good company work together to create good ambiance and good memories. So if you’re feeling pressured to craft a complicated dinner this Easter, don’t. With some help from Ina Garten, Easter will be an easy and elegant affair.

This menu focuses on ingredients you probably have in your fridge or pantry, while the rest can be found at most grocery stores.

Before you start, review the menu and recipes, check your supplies to see what you’ve already got on hand, and make a list of the items you don’t. Assuming you live within ten minutes of a grocery and liquor store, the entire process — from assessing to arriving back at home with the food — shouldn’t take more than an hour and a half.

Assemble the dishes in the order they’re presented here, and budget two hours for complete prep: cooking, setting the table, plus a 30-minute buffer so you can enjoy a breather before guests arrive. You’ve got this!

Ina Garten Cheese Board

Cheese Board

A selection of cheese, fruit and a sweet jam is an easy crowd-pleaser. Better yet, a good cheese board will stave off hanger in case guests arrive early or dinner needs more cooking time. This recipe calls for ham, but feel free to switch it up with salami, prosciutto or any other favourite deli meats. The key is variety: aim for a soft, creamy cheese like Brie or chèvre, a hard aged cheese like cheddar or Asiago, and a strong cheese, like your favourite blue. Add contrast with fresh fruit, honey and fig jam or red pepper jelly, and include a selection of crackers and bread. Cheeses will taste better if they’re set out 30 minutes to an hour before eating.

Ina Garten Champagne Cocktail

Champagne Cocktails

Champagne or sparkling white wine mixed with crème de cassis is a classic French aperitif known as Kir Royale. Ina Garten’s make-your-own champagne cocktail bar also includes framboise liqueur, brandy and fresh berries. Keep your crowd occupied by challenging them to see who can come up with the most delightful mix and the best cocktail name.

Ina Garten Orange Baked Ham

Orange Baked Ham

Ina Garten’s Orange Baked Ham is one of those miracle dishes that looks and tastes impressive, but only takes an hour to cook and very little time to prep. It can easily be scaled up or down, depending on the number of guests, and is a classic Easter main to boot. Pop it in the oven at 350ºF, ensuring there’s room in there for the next dish, the risotto.

Ina Garten's Easy Parmesan Risotto

Easy Parmesan “Risotto”

Risotto has gained a reputation for being labour-intensive, but Ina Garten’s recipe reduces stir-time down to three minutes, while preserving the dish’s classic creamy Parmesan flavour and melt-in-your-mouth texture. Pop this one in the oven about 20 minutes after the ham has gone in, and you’ll have five minutes to remove the ham before you start your three minutes of stirring.

Ina Garten Garlic Sauteed Spinach

Garlic Sautéed Spinach

Garlic sautéed spinach adds a dash of springtime colour to the menu, not to mention delicately earthy flavour. Prepare the spinach and garlic while your ham and risotto are cooking, then sauté in the final minutes before serving.

Ina Garten Limoncello and Biscotti Ice Cream

Limoncello and Ice Cream with Biscotti

Vanilla ice cream is a comforting, classic way to cap off a meal — serve with a crunchy biscotti on the side for kids and non-drinkers. For everyone else, a drizzle of Limoncello adds a delightful zing.

Looking for more delicious recipes? Check out Ina Garten’s 14 Best Easter Recipes.

Ina and Jeffrey

Ina Garten and Jeffrey’s Love Story

Ina Rosenberg was only 20 when she married Jeffrey Garten, and as a new bride, was happy spending her days at home, cooking for the love of her life. But Jeffrey says that the day he came home and found her watching a sitcom at 11 in the morning, he suggested a change. “I just said to her, ‘You have to do something. You won’t be happy if you don’t.'”

Now Ina jokes that Jeffrey was the first feminist, and it’s true that since then, he’s supported her, whether she was whipping up gourmet meals on a camp stove in Europe, working as a nuclear policy analyst for President Jimmy Carter, or buying the first plank in the Barefoot Contessa empire; the small specialty food shop she opened in Westhampton Beach, New York in 1978.

Ina Garten and Jeffrey

Twenty years later, when she put her own money into the inaugural run of The Barefoot Contessa Cookbook, Jeffrey was there, and nearly twenty years after that, he’s still there, cheering her on at every turn.

But Jeffrey downplays the inspirational role he plays in Ina’s life and stardom. “It was such a natural thing for her to do,” he told People magazine. “I certainly supported her, but it was really all her. I was so proud of her. Not everybody finds something that they’re so passionate about, but she clearly had.”

For her part, Ina has accepted that Jeffrey’s work has often taken him far away. In the 80s he was relocated to Tokyo, where Ina carefully arranged his living space to look exactly like their apartment in New York, so Jeffrey would feel at home, even when she was far away. And although many couples break under the strains of a long distance relationship, it hasn’t seemed to affect Ina and Jeffrey. “No matter where he is, I always know that there’s nothing more important than me in his life,” Ina told People. “We give each other enormous freedom to do what we want to do, but we’re still the anchor.”

Ina Garten and Jeffrey

It doesn’t hurt that Jeffrey “seems to like everything I make,” writes Ina in the introduction to her latest cookbook, Cooking for Jeffrey. “And that’s exactly why I love to cook!”

After nearly 50 years of marriage, these still-smitten lovebirds hardly need proof that theirs is a special kind of romance, but we still think it’s deliciously romantic that the couple have inspired a line of Valentine’s Day cards, cementing their status as a couple for the ages. So if you’re looking for a sweet nothing to whisper to your beloved foodie this year, you can’t wrong with the words on the card: You’re the Jeffrey to my Ina.

Catch new episodes of the Barefoot Contessa: Back to Basics premiering March 5 at 12pm ET. Check back on the show site here to watch full episodes online plus get Ina’s recipes featured in the show.

Giveaway! Win a Copy of Ina Garten’s New Cookbook

In a grand romantic gesture, The Barefoot Contessa cements her love for her husband with a brand new cookbook titled, Cooking for Jeffrey.

Ina’s most personal cookbook yet is filled with the recipes her husband loves the most, as well as charming stories from Ina and Jeffrey’s 48 years together. Some of Jeffrey’s favourite home-cooked meals include oven roasted chicken,  mac and cheese, and, of course, chocolate cake. Flip through any of the 256 pages and you will find plenty of inspiration for your next family meal.

To celebrate Ina’s new culinary endeavour, we’re giving away 10 signed copies of Cooking for Jeffrey.

Giveaway Details:

You could win one of ten (10) signed cookbooks each valued at $45 CDN. If you are a Canadian resident (excl. Québec) and are the age of majority or older, comment below and share your favourite Ina Garten recipe by 12:00 pm on December 1 for a chance to win. Odds of being selected depend on number of eligible entries received. Winners will be randomly selected and notified by email no later than 12:00 pm December 2.

See full rules and regulation here.

Ina Garten’s Perfect Garden Party Menu

When it comes to summer entertaining, the Barefoot Contessa is the grande dame of throwing elegant and memorable events without a hitch. She takes simple ingredients and transforms them into fresh and gorgeous dishes that are guaranteed to impress any crowd. As with all parties, the presentation is as important as the food. Take a page from Ina Garten‘s entertaining book with these table-setting ideas and delicious summer recipes.

Champagne Cocktail Bar

Create a self-serve cocktail bar for guests, featuring one bowl each of strawberries, raspberries and sugar cubes. Make sure the table is fully stocked with fruit juices and a large ice bucket with a few bottles of champagne. Keep a few bottles of sparkling water on display for your non-alcoholic guests. And don’t forget the champagne flutes!

Appetizers and Mains

Take the stress out of throwing a formal affair — outdoor parties are all about cool and comfortable ambiance! You can create a buffet-style table where guests can create their own plate of yummy items. When decorating, it’s all about the details and colourful accents, such as flower arrangements (think pretty hydrangeas or sunflowers), table linens and napkins.

eggplant-dip

Roasted Eggplant Spread

Serve this chunky and colourful veggie dip with pita bread bites. The best part? You can make this spread the night before!

Roasted Shrimp with Green Goddess Dressing

This absolutely addictive, creamy dip features basil, lemon, garlic and scallions, and pairs perfectly with large roasted shrimp.

Arugula, Watermelon and Feta Salad

This fresh summer salad is so easy to make and features a light citrusy vinaigrette and the best produce of the season.

Oven-Fried Crispy Chicken

Who doesn’t love buttermilk fried chicken? When it comes to filling large appetites, these tender pieces will do the trick. It takes just 15 minutes to prep and then into the oven it goes.

Dessert and Sweet Treats

A party isn’t complete without a serving of sugary delights. Ina has so many delicious summery desserts to choose from, including these popular sweets that’ll have guests singing your praises.

ina-garten-lemon-squares

Lemon Bars

A perfect combo of sweet and tart flavours, these palate-pleasing treats make a pretty display for your dessert table. Have little baggies on hand so guests can take these home with them, too!

Summer Fruit Crostada

This dessert is seriously gorgeous and boasting a variety of fruit including black plums, blueberries and peaches.

Peanut Butter and Jelly Bars

This childhood favourite will have friends smacking their lips and sneaking seconds (and thirds).

ina-garten-dinner-menu.png

Ina Garten’s Easy Dinner Party Menu

The best part about throwing a dinner party is the company. Whether you’re hosting colleagues, good friends or family, the crowd hasn’t just assembled for the feast—they’ve come to catch up with you too. Recipe choices are so important during a dinner party, and as a host, your best bet is to avoid dishes that have you running in and out of the kitchen to stir and mix, leaving you much less time to spend mingling with company.

The Barefoot Contessa is the dinner party hostess of dreams. Her dishes are simple yet sophisticated, and top notch when it comes to stress-free entertaining. Take a leaf out of Ina Garten’s book and partygoers will never know how you made it look so easy.

Preparation is Essential

Finger foods are quick appetizers that’ll keep well as you wait for your guests to arrive. You can prepare them ahead of time, while you check off the rest of your to-do list. A light first course also ensures that your visitors have plenty of room for the entrée.

Try a honey-glazed baked Brie and Marcona almonds with sea salt.

baked-brie-honey-recipe

Serve the Brie with a variety of crackers, dried cranberries and sliced apples or pears. (Quick tip: sprinkle a small amount of lemon juice on the apples and pears to prevent them from going brown.) The sweetness from the honey-glazed Brie mixed with the salty Marcona almonds pair perfectly with cocktails.

Family-Style Dining is a Feast for the Eyes

For dinner parties, roasting meat in the oven is a cinch. Lock in tons of flavour by making your marinade early in the day and combining it with your choice meat for at least an hour in the fridge. And the more you can pop in the oven, the better, as dishes cooked on a stovetop require too much attention.

Try this herb-roasted turkey breast with Parmesan risotto and crispy roasted kale.

herb-turkey-recipe-Ina-Garten

Forget individual plating because ‘family-style’ dining can be just as striking. Showcase your herb-roasted turkey on your finest dinnerware. (Quick tip: if the platter is white, be sure to wipe off any extra juices from the meat, which may have spilled along the sides, while transferring the turkey breast from the roasting tray.) Lay the crispy roasted kale on a rustic cutting board alongside a block of Parmesan cheese and a small grater so you can offer guests freshly grated Parmesan for the risotto.

It’s Okay to Delegate

After the main course, leave ample time for the group to enjoy each other’s company at the dining table. (Dessert is best served once the main course has settled.) When everyone’s ready, politely recruit a willing helper to lend you a hand while you put together your final dish. Don’t be shy about delegating—guests are generally eager to learn new recipes.

Try this five-minute Limoncello and ice cream with biscotti.

limoncello-and-ice-cream-biscotti

Limoncello is often served as an after-dinner ‘digestivo’ in Southern Italy. Paired with ice cream and biscotti, it’s a well-balanced dessert—creamy, crunchy, sweet and tangy—that looks lovely in a frozen martini glass and finishes off your dinner party nicely.

Celebrity Chefs By the Number: Five Things You Probably Didn’t Know

1: The number of Barefoot Contessa stores that exist in the world. Although Ina Garten could have brought her gourmet taste to cities across North America (there was certainly a demand for it), she held on to a single Barefoot Contessa specialty food shop in the Hamptons before selling it to her long-time employees. Her charming exclusivity turned her into a cult hit among the well-heeled Hampton set before she launched her cookbook and TV career.

Barefoot-Contessa-store-cookbooks

via tedkennedywatson.com

2: The number of appearances Bobby Flay made on Entourage, as the nemesis of super agent Ari Gold. Flay is obviously no stranger to TV — he’s been a guest on countless talk shows including Jimmy Kimmel Live and Late Night With Jimmy Fallon, but it was his turn on Entourage that really cemented his place in pop culture.

Bobby-Flay-in-Entourage

via hbo.com

3: The number of cookbooks by Food Network Canada’s resident dude, Guy Fieri. Two of his cookbooks spent months at the top of the New York Times Bestsellers list.

4: Gordon Ramsay and Jamie Oliver count four children apiece in each of their families. The coincidences don’t end there: both have 3 daughters and 1 son. Must be a British thing? (The Pioneer Woman Bree Drumond also has 4 kids, so maybe it’s a chef thing.)

Jamie-Oliver-with-family

via Daily Mail

5: The number of reality shows Chopped Canada host Dean McDermott has starred in, mostly with his wife Tori Spelling. An unfortunate tabloid fixture, you can read Dean’s exclusive interview with Food Network Canada here.

Maria Maria Tallarico is a writer and editor with several years experience in the lifestyle realm, covering everything from luxury travel to pop culture for both print and digital publications including Forbes, LaineyGossip.com and VitaminDaily.com, as well as appearing regularly as an on-air entertainment contributor for CTV Morning Live. She lives in Vancouver with her husband, two boys and grumpy Scottish Terrier.

Ina Garten’s Make It Ahead: Review and Giveaway

Make-it-Ahead-Ina-Garten

Ina Garten is my spirit animal. Ask me which celebrity chef I’d want to break bread with and the answer is hands-down, don’t-miss-a-beat, always and forever, Ina. I’d kill for a tour of that glorious herb garden in the Hamptons, or a seat at one of her beachside picnics or butter tastings, and I’ve often pictured myself in the passenger seat as me and the Barefoot Contessa sail through California wine country a Mini Cooper; matching scarves fluttering in the wind.

In her ninth cookbook, Make It Ahead, I get the next best thing: 150 of Ina’s tweaks and secrets for preparing all sorts of meals in advance. From weeknight dinners to special occasion menus and even a step-by-step game plan for a completely made-ahead Thanksgiving (Or Christmas) dinner, you can guarantee I’m digging in for these time-saving, stress-busting Ina-hacks.

Herbed Pork Tenderloin with Apple Chutney

From a succulent Slow-Roasted Spiced Pork to a lump-free Make-Ahead Turkey Gravy to a truly Decadent Gluten-Free Chocolate Cake; she’s pinpointed the exact bits and pieces of a meal you can do in advance; without sacrificing taste or quality. These are the types of recipes you need if instead of hovering over the stove while your guests sip cocktails, you want to break away from babysitting duty, pull up a seat and join them.

Make It Ahead is a must-have for every home cook who has ever tried to choreograph a multi-course meal and thought: “What can I make ahead?” And with holiday feasts on the horizon, this is the cookbook you’ll want to have on hand to coordinate a knock-out meal that’s effortlessly chic.

asparagus and prosciutto bundles

This giveaway is now closed. Congratulations Shaelynn Turman. You’ve won a copy a of Ina Garten’s Make It Ahead

For a chance to win a copy of Make It Ahead, send us an email at giveaways@shawmedia.ca with “Make It Ahead Giveaway” in the subject line.

Giveaway Rules:
The following are the giveaway rules (“Rules”) for Make It Ahead Giveaway (the “Giveaway”) being administered by Shaw Media (“Shaw”).

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NO PURCHASE NECESSARY. To enter, entrants must follow the Giveaway guidelines above, as determined by a Shaw representative. The Giveaway shall run until November 13, 2014 at 5 pm, after which time no entries will be considered.

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Upon completion of the Giveaway, a Shaw representative shall review the submissions from each entrant and choose a random entrant to win the giveaway. From the entrants that correctly completed the Giveaway guidelines, Shaw will randomly select the prize winner (“Winner”) and provide the prize to the winner. For the purposes of this Giveaway and the awarding of prize, these Rules shall govern in all respects and the decision of any Shaw representatives shall be final.

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There is one prize available to be won, which consists of (“Prize”).

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BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.

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