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Easy Provencal Lamb Recipe from Barefoot Contessa How Easy is That by Ina Garten

Easy Provencal Lamb Recipe from Barefoot Contessa How Easy is That by Ina Garten

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Published by The Recipe Club
In Barefoot Contessa How Easy Is That? Ina proves once again that it doesn’t take complicated techniques, special equipment, or stops at more than one grocery store to make wonderful dishes for your family and friends. Her newest must-have cookbook is all about saving time and avoiding stress while having fun in the kitchen.

These are not recipes with three ingredients thrown together in five minutes; instead home cooks will find fantastic Barefoot Contessa recipes that are easy to make but still have all that deep, delicious flavor Ina is known for—and that makes a meal so satisfying. Think Pink Grapefruit Margaritas served with Smoked Salmon Deviled Eggs—two classics with a twist. For lunch, Ina makes everyone’s favorite Ultimate Grilled Cheese sandwich and Snap Peas with Pancetta. For dinner, try Jeffrey’s Roast Chicken (tried and true!); Steakhouse Steaks, which come out perfectly every time and—with Ina’s easy tip—couldn’t be simpler; or an Easy Parmesan “Risotto” that you throw in the oven instead of stirring endlessly on the stovetop. Finally, Ina’s desserts never disappoint—from Red Velvet Cupcakes to Chocolate Pudding Cream Tart.

To top it all off, Ina also shares her best tips for making cooking really easy. She leaves bowls of lemons and limes on the counter not only because they look great but because they also remind her that a squeeze of lemon in a dish brightens the flavors. She shows us the equipment that makes a difference to her—like sharp knives, the right zester, an extra bowl for her electric mixer—and that can help you in your kitchen, too.

Filled with 225 gorgeous full-color photographs, Barefoot Contessa How Easy is That? is the perfect kitchen companion for busy home cooks who still want fabulous flavor.

To read more about How Easy is That? or Ina Garten please visit Crown Publishing Group at www.crownpublishing.com.
In Barefoot Contessa How Easy Is That? Ina proves once again that it doesn’t take complicated techniques, special equipment, or stops at more than one grocery store to make wonderful dishes for your family and friends. Her newest must-have cookbook is all about saving time and avoiding stress while having fun in the kitchen.

These are not recipes with three ingredients thrown together in five minutes; instead home cooks will find fantastic Barefoot Contessa recipes that are easy to make but still have all that deep, delicious flavor Ina is known for—and that makes a meal so satisfying. Think Pink Grapefruit Margaritas served with Smoked Salmon Deviled Eggs—two classics with a twist. For lunch, Ina makes everyone’s favorite Ultimate Grilled Cheese sandwich and Snap Peas with Pancetta. For dinner, try Jeffrey’s Roast Chicken (tried and true!); Steakhouse Steaks, which come out perfectly every time and—with Ina’s easy tip—couldn’t be simpler; or an Easy Parmesan “Risotto” that you throw in the oven instead of stirring endlessly on the stovetop. Finally, Ina’s desserts never disappoint—from Red Velvet Cupcakes to Chocolate Pudding Cream Tart.

To top it all off, Ina also shares her best tips for making cooking really easy. She leaves bowls of lemons and limes on the counter not only because they look great but because they also remind her that a squeeze of lemon in a dish brightens the flavors. She shows us the equipment that makes a difference to her—like sharp knives, the right zester, an extra bowl for her electric mixer—and that can help you in your kitchen, too.

Filled with 225 gorgeous full-color photographs, Barefoot Contessa How Easy is That? is the perfect kitchen companion for busy home cooks who still want fabulous flavor.

To read more about How Easy is That? or Ina Garten please visit Crown Publishing Group at www.crownpublishing.com.

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Categories:Types, Recipes/Menus
Publish date: Oct 26, 2010
Added to Scribd: Dec 10, 2010
Copyright:Traditional Copyright: All rights reserved

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11/04/2014

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Copyright © 2010 by Ina GartenAll rights reserved.Published in the United States by Clarkson Potter/Publishers, animprint of the Crown Publishing Group, a division of RandomHouse, Inc., New York.www.crownpublishing.comwww.clarksonpotter.com
CLARKSON
 
POTTER
is a trademark and
POTTER
with colophon is aregistered trademark of Random House, Inc.Library of Congress Cataloging-in-Publication DataGarten, InaBarefoot Contessa, how easy is that? / Ina Garten. — 1st ed.p. cm.Includes index.1. Cookery. 2. Barefoot Contessa (Store) I. Title.II. Title: How easy is that?TX714.G36445 2010641.5—dc22 2010002025ISBN 978-0-307-23876-4Printed in China10 9 8 7 6 5 4 3 2 First Edition
 
134 |
how easy is that?
 You’ll want to use aliquid—rather thana solid—honey forthis recipe so itcan be drizzled onthe lamb.
easy provençal lamb
ServeS 8
My friend Myriam Richard-Delorme in Paris is a great cook and she gave me thisrecipe. All you do is put a leg of lamb in a roasting pan with lots of cut-uptomatoes, onions, garlic, rosemary—and then pour honey over it to caramelizethe lamb and tomatoes while they roast. Everything cooks in one pan and a fewhours later you have the most succulent roast lamb, plus the tomatoes and pan juices become the sauce. OMG is it fabulous!
1 (6- to 7-pound) bon-in lg of lamb, timmdand tid½ cup Dijon mustad3 tablspoons choppd galic (9 clos), diidd1 tablspoon choppd fsh osmay las1 tablspoon balsamic ingaKosh salt and fshly gound black ppp3 pounds ip d tomatos, cod and 1-inch-dicd½ cup good oli oil½ cup good hony (s not), diidd1 lag Spanish onion, slicd4 spigs fsh thym2 spigs fsh osmay
Phat th on to 450 dgs.Plac th lg of lamb in a lag oasting pan fat sid up and pat itdy with pap towls. Combin th mustad, 1 tablspoon of thgalic, th osmay, balsamic inga, 1 tablspoon salt, and½ taspoon ppp in a mini food pocsso and puls until thgalic and osmay a mincd. Spad th mixtu on th lamb.Plac th tomatos, oli oil, ¼ cup of th hony, th onion, thmaining 2 tablspoons galic, 2 tablspoons salt, and 2 taspoonsppp in a bowl and toss wll. Pou th tomato mixtu aound thlamb and tuck in th thym and osmay spigs. Dizzl th lambwith th maining ¼ cup of hony.

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