Who is Ina Garten - The Barefoot Contessa

The "Barefoot Contessa" Food Network Cooking Series premiered on television in 2002 following the success of Ina Garten's first two "Barefoot Contessa" cookbooks; the "Barefoot Contessa Cookbook" and the "Barefoot Contessa Parties".

Ina Garten can be viewed preparing tasty, casual and formal recipes in her kitchen on Long Island, New York. She entertains viewers while reminiscing about past cooking and traveling experiences; often referring to her beloved husband, Jeffery. Many tasty recipes are especially prepared for her husband.

Her down-to-earth, comforting style of cooking warms your heart and makes you feel welcome in her home. Even a novice cook will want to try baking "Barebook Contessa's" delicious Virginia Ham, tasty Sour Cream Coffee Cake and crunchy Vegetable Coleslaw.

Photobucket Image Courtesy - spudderbud_2006

Over the past ten years, from 1999-2009, Ina Garten has written seven "Barefoot Contessa" cookbooks. The recipes in her cookbooks are from the speciality foods she created and sold in her "Barefoot Contessa" Fine Foods store.

Her first cookbook premiered in 1999, and was simply called the "Barefoot Contessa" cookbook. Her second cookbook followed in 2001, called the "Barefoot Contessa Parties".

Four more cookbooks followed; "The Barefoot Contessa Family Style" in 2002, "Barefoot in Paris:Easy French Food You Can Make at Home" in 2004, "Barefoot Contessa at Home: Everyday Recipes You'll Make Over & Over Again in 2006, and "Barefoot Contessa: Back to Basics" in 2008.

Her seventh cookbook "Barefoot Contessa How Easy Is That?" was released on October 26, 2010.

Photo Courtesy - Wiki/Pyschobunny95

INGREDIENTS
1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 carrots
2 cups good mayonnaise
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

METHOD
Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.

In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

Note: Placing the vegetables horizontally in the food processor ensures long shreds. The vegetables can be grated a day ahead and stored, wrapped in plastic, in the refrigerator. Keep the red cabbage separate, or it will turn the other vegetables pink.

Copyright, 1999 The Barefoot Contessa Cookbook, All Rights Reserved
http://www.barefootcontessa.com/recipes/summer2009
Photo Courtesy - Melanie Acevedo

INGREDIENTS:
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

METHOD:
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts (optional)

For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs one at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel-side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Note: If you don't have cake flour, you can substitute 21/4 cups all-purpose flour plus 1/4 cup cornstarch. If the eggs are cold, place the whole eggs in a bowl of warm water for 5 minutes before cracking them.

Copyright, 2001 Barefoot Contessa Parties, All Rights Reserved
http://www.barefootcontessa.com/recipes/summer2009
Flickr Photo Courtesy - Kimberlykv

Ina Garten launched a line of prepackaged food and food specialty items in 2006 under the name "Barefoot Contessa Pantry".

These prepackaged food items include cake and cookie mixes, brownie mixes, pancake and waffle mixes, specialty mixes, and marinades and sauces.

She also launched some small kitchen gadgets, kitchen cleaners and "Barefoot Contessa" specialty food baskets. These Barefoot Contessa Pantry items are available on Amazon.com and in specialty food stores.

Photobucket Image Courtesy - MTalkJT

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