![]() ![]() ![]() Garten? It also reminds me of this hilarious post from The Hairpin.ġ3:08 – The lemon curd is underway and I’m surprised to see Ina using a peeler to take off the zest of the lemons instead of her trusty microplane grater. #heartlessġ2:44 – Ina mentions that Jeffrey is on his way home which reminds me, we usually see more of him in an episode – why no check in with Mr. I feel a little sorry for those beans always being baked and re-baked, but it hasn’t stopped me from having some of my own. This is good news for pastry-phobes like me.ħ:28 – Pro Tip #3: for a smooth edge, use the bottom of a measuring cup to press the dough into the tart pan.ġ0:07 – The tart shell has finished chilling and now Ina explains the technique of “ blind baking.” I’ve seen her do this a ton, but I’m still fascinated by the process.ġ1:34 – We have a brief garden interlude to cut some enormous (and totally perfect) dahlias for a flower arrangement.ġ2:11 – Stage 1 of the tart shell process is finished and the dried beans Ina uses as pie weights have been returned to their pantry container. I now have zero reason not to make this except maybe my waistline…Ħ:14 – On to the Lemon Curd Tart, which starts with a shortbread-esque crust instead of a traditional pastry. ![]() I really need to add this recipe to my list of dinners to make, Mike would probably love this.ĥ:49 – The Grown-up Mac & Cheese can be made ahead of time and baked before serving. She only mentions this in passing, but this is an important one because it keeps the cheese sauce nice and smooth.Ĥ:22 – The bacon is out of the oven and has been added to the cheese sauce. I don’t know why but her little French accented em-phasis on that word is cracking me up.ģ:55 – Pro Tip #2: Stir the cheeses to the roux while it’s off the heat. Twist my arm.ġ:10 – Pro Tip #1: cook strips of bacon on a rack over a baking sheet in the oven (400 degrees) rather than on the stove to prevent splattering.Ģ:01 – For the base of the cheese sauce Ina is making a roux, which is essentially butter + flour + whisked in hot milk.ģ:36 – As Ina grates the cheese – Gruyere and cheddar to start – she tells us that she’ll also crumble in some Roquefort “for a nice piquant” flavor. The Menu: Lemon Curd Tart, Grown-up Mac & Cheese, Mussels in White Wine, Green Salad with Creamy Mustard VinaigretteĠ:43 – Ina thinks (correctly) that mac & cheese is high on everyone’s list of comfort foods and has decided to make it even more awesome via the addition of blue cheese and bacon to make a Grown-up version. The Set-up: Jeffrey is due home for the weekend and he’s in luck - Ina has a whole menu of great treats cooked up for him. Let’s see if I can keep up with the Contessa! As inspiration for more adventurous culinary efforts I’m following along with Ina Garten, aka The Barefoot Contessa, in my tiny New York kitchen. ![]()
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