Ina Garten

FYI there was an interesting piece on 60 Minutes yesterday on the 'Barefoot Contessa'. It should be available if you missed it.

[Jenise]

I saw it last night. I came away from it liking her a lot more than I expected to.

I've always liked Ina, a down-to-earth working gal, who loves her Jeffrey and other people's kids, since she had none of her own. She has a good approach to her methods of cooking. I used to watch here all the time, loved seeing her garden, and how much she loved being there.

I heard an interview with her on NPR a few years ago. I had no idea that she worked for OMB or that the name of the store that she bought wasn't her own idea (which definitely improved my impression of her), and I also came away more kindly inclined toward her.

A friend of Ina's daughter loved to cook with her. After the girl went away to college, Ina would have her on the show when she came home, and they cooked together. I often wondered if they were still in touch with each other.

[Jenise]

Karen, Ina's daughter? You just said she had none of her own. Oh wait, you mean it was a friend's daughter not a friend of HER daughter.

YES

We've made a few of her recipes over the years. I think her history as a caterer shows- her biggest strengths are (1) things where you want to do most of the heavy lifting in advance (day before!) and (2) things where you need to transport - think picnics.
One recipe I'd rec is her cacio e pepe gougeres

[Jenise]

One recipe I'd rec is her cacio e pepe gougeres

Going to look that up--I'm instantly smitten with the idea.

One recipe I'd rec is her cacio e pepe gougeres

Going to look that up--I'm instantly smitten with the idea.

Looks good - just added it to my collection.

See:

https://www.foodnetwork.com/recipes/ina ... 1-11621587

I'll use her oven risotto technique until I die.

I'll use her oven risotto technique until I die.

Yes, I have several rice recipes that I cook in the oven; I love them. A tomato, rice paella is one of my faves.

https://whatscookingamerica.net/karenca ... shrice.htm

[Jenise]

I love that baked tomato risotto, Karen! It's great as-written but is also an excellent blank canvas for embellishment. My favorite is to add Mexican oregano and extra garlic. Would also be great with added crumbled/fried ground beef though for me, it's mostly about the tomatoes. And it's the right time of year to do it again, isn't it!

I'll use her oven risotto technique until I die.

Yes, I have several rice recipes that I cook in the oven; I love them. A tomato, rice paella is one of my faves.

https://whatscookingamerica.net/karenca ... shrice.htm

One of the most popular dishes that I make is a paella recipe written out by my mother. It starts on the stovetop, but then is transferred to the oven. Not quite the same consistency as a tradtional paella made over an open flame, but no one has ever complained about that