Food Simply Simple

I will admit now that I am biased towards Ina Garten. Her Food Network show, The Barefoot Contessa, holds a special place in my heart because my father loved watching it. The memories I have of the two of us curled up in front of the television, warm as toast in the glow of the fireplace, watch Ina roast vegetables or make soup are memories that I hold dear now that he is gone. A wonderful cook and baker himself, Dad found little to criticize about Ina’s recipes or her techniques and he particularly loved making (and I particularly loved eating) the brownies in her book, The Barefoot Contessa.

Ina Garten is an enthusiastic but not fussy cook and a wonderful host of The Barefoot Contessa. Like her television show, her cookbooks have the same easy-going and enthusiastic feel.

Barefoot Contessa – Back to Basics (Clarkson Potter Publishers, 2008) is Garten’s newest cookbook. As with her previous books, it’s a gem. She returns to basics, exploring how using the best (although not necessarily the most expensive) ingredients, cooking seasonally, and adding the simplest of touches can bring out the true flavours of food.

The book is divided into Cocktail Hour, Soup, Lunch, Dinner, Vegetables, Dessert, and Breakfast. The colour photographs make your mouth water, and Garten’s conversational style provides enjoyable reading.

Along with a terrific selection of recipes and many useful tips, she has included possible menus and sources for specialty foods, cookware, and tableware, among other items. Additionally, there is a Frequently Asked Questions section that offers information helpful to new and more experienced cooks alike. In response to the question, “How do I reheat a baguette?” Garten writes: “Amazingly, the best way to reheat a baguette is to run it quickly under the tap with the water running and then put it directly into a 350 degree oven for about 10 minutes, until it’s crisp on the outside and warm on the inside.” (I’ve tried this and it works surprisingly well.)

Like her other cookbooks – The Barefoot Contessa, Barefoot Contessa Family Style, and Barefoot in Paris (a particular favorite), among others – Barefoot Contessa – Back to Basics’ recipes are clearly written and well-laid out. The instructions are easy to follow.

These are recipes that don’t require a special occasion. Roasted Potato Leek Soup is just the thing to take the chill off, while the Tomato and Goat Cheese Tarts make a great weekend lunch (and the use of frozen puff pastry makes this a great recipe for people intimidated by pastry making).

The upcoming holiday season might be just the time to try the Pomegranate Cosmopolitans, not only great tasting but beautiful to look at, too.

For a ‘sweets lover’ like me, Garten’s dessert section is heaven. French Chocolate Bark would make a great gift (if it lasted long enough in my kitchen to give away), while the Honey Vanilla Pound Cake can be whipped up any day at all. And the Brownie Pudding (yes, Brownie Pudding) is delicious and easy to make and make and make. How can you go wrong with a cookbook that includes a recipe for Brownie Pudding?

                                       from Sharon