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  1. #1
    Site owner Food Network Fan will become famous soon enough Food Network Fan's Avatar
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    Barefoot Contessa offers ABCs of big flavors & little fuss

    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 ...


  2. #2
    Crazy Ol' Southern Lady Pluff Mudder is on a distinguished road Pluff Mudder's Avatar
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    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.
    Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin

  3. #3
    Administrator BerryBaby is on a distinguished road BerryBaby's Avatar
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    I'm enjoying her new series. She always makes food look delicious and easy to make. I do enjoy her recipes.
    BerryBaby
    Cooking Fanatic!

  4. #4
    Site owner Food Network Fan will become famous soon enough Food Network Fan's Avatar
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    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"


  5. #5
    Crazy Ol' Southern Lady Pluff Mudder is on a distinguished road Pluff Mudder's Avatar
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    No #7 for me! I get puffy lips.
    Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin

  6. #6
    Site owner Food Network Fan will become famous soon enough Food Network Fan's Avatar
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    No fettuccine?


  7. #7
    Crazy Ol' Southern Lady Pluff Mudder is on a distinguished road Pluff Mudder's Avatar
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    Only if I use the stuff in the "green" can.
    Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin

  8. #8
    Site owner Food Network Fan will become famous soon enough Food Network Fan's Avatar
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    Ohh I am sooo sorry. It's one of my favorites.


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