Top Rated Ina Garten Recipes

Grilled Panzanella
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I'm a proud daughter. Yesterday, my mom organized a charity golf tournament for nearly two-hundred people and it was a huge success. Almost a year ago she ran into a fellow member of her country club whom she heard was battling cancer. And though she had spoken maybe five sentences to the man in her life, she was inspired to thank the hospitals that saved his life. She could have walked right by him, she could have just given her good wishes - but instead she decided to give in a really big way. And, she did. What this salad recipe has to do with the golf tournament, I'm not really sure. Except that whilst my mom was in the final hours of planning over the weekend, I made her a salad and it kind of sucked. She is so supportive that she still raved about it. So, I'd like a re-do to make this grilled Panzanella salad for my mom. It was so delicious, just like she deserves. Grilled Panzanella Adapted from Ina Garten Prep Time: 25 min Cook Time: 20 min Level: Easy Serves: 6 servings Ingredients Good olive oil 1 teaspoon minced garlic 1/2 teaspoon Dijon mustard 2-3 tablespoons champagne or red wine vinegar (to taste, i like equal parts vinegar and oil) Kosher salt and freshly ground black pepper 1 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick 1 large ripe tomato, cut into 1-inch cubes 5 large basil leaves 3 tablespoons capers, drained 1 red onion, sliced into 1/4 inch rounds 1 red bell pepper, seeded and cut into 3 large pieces 1 yellow bell pepper, seeded and cut into 3 large pieces 1/2 small baguette, cut into cubes Directions: Prepare the grill*. In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside. Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside. Toss the bread, onions slices and the peppers with olive oil. When the grill is ready, place them on the grill and cook for 4 minutes (we like our onions charred, so we leave them on longer). Turn them over and continue cooking an additional 4 minutes. Toast the bread on the grill until golden. Remove the vegetables from the grill and place on a cutting board. Cube the peppers, separate the onion rings and add them both to the cucumber mixture. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.
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Potato Basil Purée
There are so many variations on mashed potatoes — but this combination of potatoes and basil is a marriage made in heaven. Creamy potatoes and the fresh peppery basil really complement each other, and the Parmesan doesn’t hurt, either. Everyone asks for seconds! Adapted from "Barefoot Contessa How Easy is That?" by Ina Garten.
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keeney
From Ina Garten Barefoot Contessa Parties. See my posted menu Ina Garten - "Outdoor Grill". Haven't made yet so quantity is a guess.
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ChefRed
By Ina Garten. Fresh shrimp, tangy mayonnaise-and-mustard dressing, all wrapped in a crusty bun...perfect!
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Sharon123
A nice savory glaze of salt, rosemary, thyme, garlic, mustard, and balsamic vinegar makes this lamb recipe sing a lovely song. Recipe developed by Ina Garten (aka the Barefoot Contessa), and slightly adapted by me.
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kddozier
Ingredients: 2 bags of baby spinach thinly sliced red onion 1 package of craisins crumbled feta cheese toast pine nuts or pecans (put nuts in 400 degree oven for 5 minutes and remove as soon as you can smell them) Dressing: Boil together 1/2 cup ...
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FoodieWife
Ingredients: 3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans 2 cups sugar 5 extra-large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract 1 1/2 teaspoons pure almond extract 3 cups all-purpose ...
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Hapemom
Ingredients: 3 T. good olive oil 1 small French bread (ciabatta also good), cut into 1-inch cubes (6 cups) 1 t. kosher salt 2 large, ripe tomatoes, cut into 1-inch cubes 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick 1 red bell ...
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DebS #2
I saw Ina make this today - posted here for my salad cookbook.
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