Barefoot Contessa: How Easy Is That? by Ina Garten#1 NEW YORK TIMES BESTSELLER
Ina Garten, bestselling cookbook author and beloved star of Barefoot Contessa on Food Network, is back with her easiest recipes ever.
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.
The Secret Ingredient in Ina Garten’s Mocha Chocolate Icebox Cake Will Blow Your Mind
This no-bake dessert will have you swooning, too! One of my friends brought an Ina Garten chocolate dessert to our annual holiday luncheon. After stuffing myself silly with all the festive savory dishes, I took a microscopic portion of each of the dessert offerings. I bet you can guess which one caught my attention! It was this mocha chocolate chip cookie icebox cake that won my heart!
Food Dolls - Chocolate Mocha Ice Box Cake Recipe by Ina Garten
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder and vanilla. To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. I break some cookies to fill in the spaces. Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are five layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks. To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. I break some cookies to fill in the spaces. Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
Enter the icebox cake, which just might be the perfect summer dessert. View this post on Instagram. For those not in the know, icebox cakes are usually made by layering some type of cookie, often chocolate or vanilla wafer cookies or ladyfingers, with some type of whipped cream or pudding. As the dessert sits in the refrigerator, the moisture rehydrates the cookies being used, so they get a moist, decadent, cake-like texture. And, as usual, she makes a few simple upgrades to turn the simple classic into an absolute standout.