Tricky.ġ0:17 – Now a little trip down memory lane to visit the Bistrot de Paris where potato puree is standard issue with many dishes.ġ1:29 – Pro Tip #2: Use an electric hand mixer to get really light, fluffy mashed potatoes.ġ2:03 – Only Ina could mix pale green cream into mashed potatoes and not have the entire bowl look like pea soup.ġ3:44 – Jeffrey is off to the wine shop to get advice from Jack on what to pair with their dinner. Pro Tip #1: involves blanching and shocking the fresh basil will help set the bright green color. Good memory! Now to divide the responsibilities on grilling & shopping, neither of which are his strong suit…Ħ:23 – At least he has a delicious breakfast to fortify himself for the day, and this might be the simplest recipe that involves actual cooking I’ve seen on this show.ĩ:42 – Moving onto the Potato Basil Puree. This seems like a hybrid of an omelet and a frittata, which is perfect in my book – no flipping required!ĥ:39 – Jeffrey arrives on the scene just as the omelet comes out of the oven and he correctly identifies the inspiration. Sounds good to me!ġ:02 – The recipe starts with sautéing thick-cut bacon (or lardon if you have access).Ģ:30 – Then the potatoes are cooked in the rendered bacon fat and I’m in heaven already.ģ:18 – Ina says she hates making individual omelets, but this one is big enough for two so it works perfectly.Ĥ:21 – Now that the bacon and potatoes are both cooked the egg goes into the pan and the filling is added back in. The Menu: Country French Omelet, Double Hot Chocolate, Veal Chops with Roquefort Butter, Potato Basil PureeĠ:47 – Ina and Jeffrey’s routine when they go to Paris is to drop their bags and go immediately to Café Varenne for the Country French Omelet. The Set-up: Ina and Jeffrey are channeling their trips to Paris via a French-themedstaycation. I’ll share both my successes and um, challenges, along the way and we’ll see if I can keep up with the Contessa! The catch? This is my version of cooking school and I’m making these recipes for the first time. Each week I follow along with Ina Garten (aka the Barefoot Contessa) and attempt to recreate one of her dishes in my tiny New York City kitchen.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |