Barefoot Contessa offers ABCs of big flavors & little fuss

[Food Network Fan]

Barefoot Contessa offers ABCs of big flavors & little fuss
New York Daily News - New York,NY,USA
That's cooking 101, and a lesson Ina Garten covers in her new book, "Barefoot Contessa Back to Basics" ($35, Clarkson Potter). The author and Food Network ...

[Pluff Mudder]

I've been seriously thinking about adding this cookbook to my collection. And, if the rest of the recipes look and sound as good as the three featured in that article, I'll be getting it. Dang, they looked good! Especially that country French omelet.

[BerryBaby]

I'm enjoying her new series. She always makes food look delicious and easy to make. I do enjoy her recipes.

[Food Network Fan]

Ina Garten's flavor tips

1 Salt meats and poultry as soon as you bring them home from the store, before rewrapping and storing.

2 Roast, either at very high temperature for caramelizing, or at low temperature for concentrating flavor.

3 Marinate foods to be grilled in olive oil, lemon juice, soy sauce, mustard or fresh herbs.

4 Sear meats and poultry to caramelize the surface and seal in the juices.




5 Let meats and poultry "rest" before carving, so the juices settle back into the meat.

6 Cook with seasonal ingredients whenever possible.

7 Use aged Parmigiano-Reggiano (Parmesan) cheese, either ground, grated or shaved.

8 Add freshly grated lemon zest and orange zest whenever the juice is used.

9 Add coffee or espresso to deepen the flavor of chocolate.

10 Sprinkle with a little Maldon sea salt or French fleur de sel just before a dish is served. -

- from "Barefoot Contessa Back to Basics"

[Pluff Mudder]

No #7 for me! I get puffy lips.

[Food Network Fan]

No fettuccine?

[Pluff Mudder]

Only if I use the stuff in the "green" can.

[Food Network Fan]

Ohh I am sooo sorry. It's one of my favorites.