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Barefoot Contessa, How Easy Is That?: Fabulous Recipes & Easy Tips
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Barefoot Contessa, How Easy Is That?: Fabulous Recipes & Easy Tips Hardcover - 2010

by Ina Garten

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The beloved star of the Food Network's "Barefoot Contessa" and the creator of six "New York Times"-bestselling cookbooks is back with her easiest recipes ever, from Easy Parmesan Risotto to Red Velvet Cupcakes. Garten also shares 100 of her best tips that make cooking and entertaining especially easy. Full color.

Description

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Details

  • Title Barefoot Contessa, How Easy Is That?: Fabulous Recipes & Easy Tips
  • Author Ina Garten
  • Binding Hardcover
  • Edition First Edition
  • Condition Used - Good
  • Pages 256
  • Volumes 1
  • Language ENG
  • Publisher Clarkson Potter, New York
  • Date 2010-10-26
  • Illustrated Yes
  • Features Illustrated, Index
  • Bookseller's Inventory # 0307238768-11-1
  • ISBN 9780307238764 / 0307238768
  • Weight 2.32 lbs (1.05 kg)
  • Dimensions 10.22 x 7.82 x 0.84 in (25.96 x 19.86 x 2.13 cm)
  • Library of Congress subjects Barefoot Contessa (Store), Cooking
  • Library of Congress Catalog Number 2010002025
  • Dewey Decimal Code 641.5

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From the publisher

Ina Garten is the author of six bestselling cookbooks and host of the popular Barefoot Contessa television show on Food Network She has a line of Barefoot Contessa baking mixes available nationwide and writes a monthly column for House Beautiful. Ina lives in East Hampton, New York, with her husband, Jeffrey.
 
Visit Ina at BarefootContessa.com

Categories

Excerpt

easy cranberry & apple cake
 
Serves 6 to 8
 
12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
½ cup light brown sugar, lightly packed
1 tablespoon grated orange zest (2 oranges)
¼ cup freshly squeezed orange juice
11⁄8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
¼ pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
¼ cup sour cream
1 cup all-purpose flour
¼ teaspoon kosher salt
 
Preheat the oven to 325 degrees.
 
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
 
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
 
Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1⁄8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

Media reviews

Citations

  • Booklist, 10/01/2010, Page 17
  • Library Journal, 08/01/2010, Page 101
  • People Weekly, 11/29/2010, Page 64
  • Publishers Weekly, 08/02/2010, Page 0

About the author

Ina Garten is the author of six bestselling cookbooks and host of the popular Barefoot Contessa television show on Food Network She has a line of Barefoot Contessa baking mixes available nationwide and writes a monthly column for House Beautiful. Ina lives in East Hampton, New York, with her husband, Jeffrey.

Visit Ina at BarefootContessa.com