Barefoot Contessa — Cookbooks & e—books
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`Featured Recipes
`Featured Recipes
` Look Inside
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`Featured Recipes
`Look Inside
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`Featured Recipes
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`BU AUW V3 hed C°0kb°0i<
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`Featured Recipes
`Look Inside
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`Featured Recipes
`Look Inside
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`Featured Recipes
`Look Inside
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`Featured Recipes
`Look Inside
`
`Buy Autographed Cookbook
`$35.00
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`Buv Autoqraphed Cookbook
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`Buy Autoqraphed Cookbook
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`Buv Autoqraphed Cookbook
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`Barefoot Contessa at Home
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`shopping
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`iugiufol honeorder
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`Barefoot Contessa at Home
`"Something smells really good!" my husband, Jeffrey,
`exclaims every Friday night when he walks in the door.
`Most weeks, Jeffrey has been around the world and back
`and when he walks in that door, I want him to feel that
`he's really home. What he doesn't realize is that what
`feels very casual is,
`in fact, quite deliberate: the music is
`playing, all the lights are on, there are flowers
`everywhere, and chicken and onions are roasting in the
`oven.
`I didn't always know how to make a home. It took
`time and lots of experimentation.
`
`For me, the very best way of all to make a house into a
`home is to have the smells of good food coming from the
`kitchen.
`I hope in this book you'll find lots of recipes
`you'll want to make over and over again so that everyone
`who comes to visit will feel as much as home as you do.
`
`Quantity: 1
`
`PRICE: $35.00
`
`mld in (‘ll['1
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`8/9/20 1 2
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`Barefoot Contessa - TV This Week
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`1)21.1‘0Iii)(f)t(t011t( ‘SSH
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`tv this Week
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`home I ina's blog I recipes & menus Cookbooks I cookbook index I IV this week I sauté dinners I easy tips
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`HEEI <
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`|na's show "Barefoot Contessa: Back to Basics" airs Monday through Friday at 12:30 p.m.,
`4:00 p.m. and 4:30 p.m. on Food Network (all times ET.)
`
`Filmed in |na's kitchen in East Hampton, New York, each 30-minute episode features
`recipes, menus, and serving ideas for stress-free cooking, baking, and entertaining.
`
`Below are this week's programs. Just click on the name for the full recipe.
`
`Photo: Quentin Bacon
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`Food Network Schedule June 17 - June 22
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`Monday,12:30pml11:30c - Good Stuff
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`There’s good food and great culinary adventures as Ina Garten explores the culinary scenes and cooks on
`her vacation in Napa. There’s an incredible California-style lunch alfresco with Roasted Asparagus and
`Prosciutto drizzled in Easy Hollandaise using the best products from local markets. Then there's an
`unbelievable steak master class with |na’s friend Tyler Florence at his restaurant El Paseo, where he’s
`sharing the secrets to making a perfectly cooked Porterhouse Steak. Then off with Jeffrey on a covert
`mission to blend a bottle of Chateau Garten, |na’s heading to San Francisco to shop for everything she
`needs for a perfect no-cook sunset picnic right in the middle of a vineyard.
`El Paseo Porterhouse Steak
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`Napa Plcnic
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`Roasted Asparagus St Prosclutto
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`Easy Hollandaise Sauce
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`Barefoot Contessa Foolproof
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`Barefoot Contessa Foolproof
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`Monday, 4:00pml3:OOc - Eat Like .9 Local
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`The Barefoot Contessa’s on vacation in Napa and a trip to the local St. Helena Farmer's Market inspires a
`fabulous lunch of Tomato Crostihi and Whipped Feta. Then it’s Thomas Keller-style take out — |na’s getting
`Buttermilk Fried Chicken from his restaurant Ad Hoc, plus the secret recipe from the chef. As the sun sets,
`it‘s cocktail hour in California, complete with |na’s thyme Roasted Marcona Almonds and a cocktail master
`class with top mixologist Jon Gasparini - Basil Gimlet or Napa Spritz anyone?
`Buttermilk Frled Chlcken
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`Basil Gimlet
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`Napa Sprltz
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`Tomato Crostini with Whipped Feta
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`Barefoot Contessa Foolproof
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`htt n ://WWw.barefo0tco11tessa.corn/te1eVisi0n.as X
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`6/18/2013
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`Barefoot Contessa - TV This Week
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`- Thyme-Roasted Marcona Almonds
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`Barefoot Contessa Foolproof
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`Monday. 4:30pmf3:30c - Italian Every Time
`
`its back to basics on elegant easy entertaining. The answer is cook Italian. When people are expecting
`something fancy - whether it’s a party over the holidays or another special occasion - make it simple and
`surprise them. On the menu are a fabulous Baked Shrimp Scampi and Roasted Artichoke Salad, then a no
`cook Fruit Salad with Limoncello and Honey Lemon Yogurt. Plus tips on choosing wine, a great table
`setting and an antipasti master class with friends.
`- Roasted Artichoke Salad
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`- Baked Shrimp Scampi
`- Fruit Salad with Limoncello
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`Barefoot Contessa Back to Basics
`Barefoot Contessa Back to Basics
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`Tuesday.12:30pmi11:3Dc - Brunch Bunch
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`lna is working on an article about brunch and calls in the help of a few brunch expert friends. While local
`florist Michael Grimm creates a flower display to go on the brunch table set and photographed by Miguel
`Florres, Ina is busy in the kitchen whipping up Baked Blintzes with Blueberry Sauce. Apricot Butter.
`Roasted Hazelnut Granola and a Fruit Platter.
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`Apricot Butter
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`Baked Blintzes with Fresh Blueberry Sauce
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`Barefoot Contessa Back to Basics
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`Fruit Platter
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`Roasted Hazelnut Granola
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`Tuesday, 4:00pmI3:0Dc - Modern Comfort
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`lna cooks up comfort classics - with a modern twist - such as French Toast Bread Pudding and Seafood Pot
`Pie Plus, New York caterer Mary Giuliani stops by to show Ina how to make her famous Miniature Grilled
`Cheese Sandwich Canapes. This is comfort for breakfast, dinner and entertaining.
`
`- French Toast Bread Pudding
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`-
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`l\/lary’s Grilled Cheese Sandwiches
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`- Seafood Potpie
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`Barefoot Contessa How Easy is
`That?
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`Tuesday, 4:30pmi3:3Dc - Friday Night Dinner
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`ina is making a special Friday dinner for Jeffrey’s return from working away all week. its traditional Jewish
`food but with a modern twist - like Chopped Liver, made with Madeira wine and served pate style on
`Matzos, Brisket made with a heap of vegetables, spinach sauteed in garlic, and one of .leffrey’s favorite
`sweet treats- Rugelach.
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`Chopped Liver
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`Brisket with Carrots and Onions
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`Garlic Sauteed Spinach
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`Rugelach
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`Barefoot Contessa Parties!
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`Barefoot Contessa Parties!
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`Barefoot Contessa Family Style
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`Barefoot Contessa Parties!
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`Wednesday, 12:3DpmI11:30c - Euon Appetiro
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`htt o ://WWw.baref00tc011tessa.com/te1eVisi011.as X
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`6/18/2013
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`Barefoot Contessa - TV This Week
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`lna’s on an Italian adventure. First, Classic bolognaise gets an easy makeover with a quick Weeknight
`Bolognaise. Then it‘s a Tuscan classic, Roasted Sausage and Grapes with renowned chef Johanne Kileen
`from ll Forno. Finally, it's everything you need to know about Parmesan plus two easy Canapes delicious
`Parmesan Crisps and elegant Parmesan Shards, perfect with drinks, And the day wouldn't be complete
`without “Ask ina," where she tackles questions on all things Italian.
`
`Parmesan Crisps
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`Roasted Sausage and Grapes
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`Spring Green Risotto
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`Weeknight Bolognese
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`Barefoot Contessa Back to Basics
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`Barefoot Contessa How Easy is
`That?
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`Wednesday, 4:GOpml3:00c - The Flame Game
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`lna’s card shark friends are coming over to play bridge, but this time Ina is shaking things up with a pre-
`game BBQ. This episode is back to basics on playing with fire. as ina turns up the volume on real barbeque
`classics.
`
`Cohletti Corn
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`Creamy Cucumber Salad
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`Pomegranate Cosmopolitans
`Sliders
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`Barefoot Contessa Back to Basics
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`Barefoot Contessa Back to Basics
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`Barefoot Contessa Back to Basics
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`Wednesday, 4:30pml3:30c - Cooking with Wine
`
`ina reveals the secrets of cooking with wine and gets the low down on cheese and wine pairings from her
`friend and wine expert Martine Warner. Then she sits down to tackle several "Ask |na" wine questions.
`- Wild Mushroom Risotto
`Barefoot Contessa Back to Basics
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`- Beef Short Ribs
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`- Fresh Raspberry Gratins
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`Barefoot Contessa Back to Basics
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`Thursday, 12:30pm/11:30c - Go Greek
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`A Greek inspired menu made from everyday store ingredients. It’s a perfect party meal for a surprise
`housewarming for |na’s friends Frank and Laura Greenwald
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`- Easy Tzatziki with Toasted Pita Crisps
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`- Dinner Spanakopitas
`- Marinated Lamb Kebabs
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`- Greek Salad
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`Barefoot Contessa Back to Basics
`Barefoot Contessa at Home
`
`Thursday, 4:00pmr3:00<: - Oven Rules
`
`ina goes back to basic on oven rules to turn up the volume on flavor with simple oven techniques - cooking
`with the oven on high,
`low and even turned off! First the dial gets cranked up to high for a filet of beef that
`becomes incredible Truffled Sandwiches, Then, Ina turns it down to low for Roasted Tomatoes that make a
`spectacular Caprese Salad. Finally, she turns it off completely to make sweet, crisp Meringues Chantilly
`with Roasted Berries.
`
`- Roasted Tomato Caprese Salad
`- Truffled Filet of Beef Sandwiches
`
`Barefoot Contessa Back to Basics
`Barefoot Contessa Back to Basics
`
`htt o ://WWw.baref00tc011tessa.com/te1eVisi011.as X
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`6/18/2013
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`Barefoot Contessa - TV This Week
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`Page 4 of 4
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`- Meringues Chantilly with Roasted Berries
`
`Thursday, 4:30pm/3:30: - Housewarming Party
`
`lna’s friend Valerie has just moved to the neighborhood and Ina is cooking for her housewarming party.
`While lna prepares delicious Rack of Roast Pork,
`l-lerbed New Potatoes and Oven-Elaked Asparagus,
`Va|erie‘s other guests dig in to an appetizer of |na’s light and fluffy Cheesy Puffs while they celebrate the
`occasion
`
`- Cheese Puffs
`
`Real Margaritas
`
`Loin of Pork with Green Peppercorns
`l-lerbed New Potatoes
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`Roasted Asparagus
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`Apple Cake Tatin
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`Barefoot in Paris
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`Barefoot Contessa Parties!
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`Barefoot in Paris
`Barefoot in Paris
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`Friday, 12:30pmi11:30c - Baby Shower
`
`Nothing beats a surprise party except a surprise baby shower - everyone’s in the mood to celebrate. So
`here’s the story: the expectant morn thinks she's coming for a quiet supper. Little does she know her
`friends are bringing the decorations and lna‘s cooking Greek Gazpacho and Baked Salmon Nicoise - and
`Pecan Shortbread for dessert and favors.
`
`- Greek Gazpacho
`- Roasted Salmon Nicoise Platter
`
`- Pecan Shortbread
`
`The Barefoot Contessa Cookbook
`
`Saturday. 11:00ami10:00c - Dinner in Napa
`
`its a tale of two Napa dinners: first, a casual alfresco meal with Jeffrey — on the menu are Israeli
`Couscous and Tuna Salad, and Raspberry Crumble Bars.
`|t’s Barefoot with a California twist. Along the
`way,
`lna’s learning the salad secrets of some of San Francisco’s coolest chefs, and there’s a trip down
`memory lane to a Napa gourmet grocer. Then dinner out is with none other than the fabulous Michael
`Chiarello, one of the culinary kings of Napa, who’s cooking his incredible harvest dish Chicken a la
`Vendemmia with grapes picked from his vineyard
`- Chicken a La Vendemrnia
`
`-
`
`lsraeli Couscous 8 Tuna Salad
`
`- Raspberry Crumble Bars
`
`Barefoot Contessa Foofproof
`
`Barefoot Contessa Foofproof
`
`30111 our malhng hst.
`Enter your email address ‘
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`Contact us
`
`about ina
`
`faqs
`
`press
`
`connect with ina on
`
`- Twitter - Facebook
`
`htt o ://WWw.barefootco11tessa.com/te1eVisio11.as X
`
`6/18/2013
`
`

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`Barefoot Contessa - Recipes - Spanish Pea Soup with Crispy Ham
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`ln)a.1‘et'ootl contessa.
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`recipes
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`home I ina's blog I recipes & menus I cookbooks I cookbook index I tv this week I saute dinners I easy tips
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`IIPXI |‘¢-ripe 2»)
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`Spanish Pea Soup with Crispy Ham (Serves 6)
`Copyright 3012. Barefoot Contessa Foolproof by Ina Garten. Clarkson Potter.-“Publishers. All Rights Reserved
`
`IIIIIEIE -4
`
`Good olive oil
`‘/2 cup chopped shallots (2 large shallots)
`1 tablespoon minced garlic (3 cloves)
`4 cups chicken stock, preferably homemade
`2 pounds frozen peas, such as Birds Eye Sweet Garden
`
`Kosher salt and freshly ground black pepper
`6 thin slices Spanish Serrano ham or Italian prosciutto
`
`Buy a signed Book
`or
`BLIY on Amazon.com
`
`In a deep (8 x 5-inch) heavy-bottomed saucepan, heal 2 tablespoons of olive oil over medium heal. Add
`the shallots and saute for 3 to 5 minutes, stirring occasionally, until tender and lightly browned. Add the
`garlic and cook for 1 more minute. Add the chicken stock, frozen peas, 2 teaspoons salt, and 1 teaspoon
`pepper and bring to a boil. Lower the heat and simmer for 5 minutes. Puree with an immersion blender
`until coarsely pureed. (I like it to have some texture.) Alternatively, use a blender to puree the soup 1 cup
`at a time. Pour the soup back into the pot and season to taste. Depending on the saltiness of the stock,
`I may add up to another teaspoon of salt
`and 1/2 teaspoon pepper to give the soup a very bright flavor.
`
`Photo: Quentin Bacon
`
`Meanwhile, preheat the oven to 425 degrees. Place the ham in a single layer on a sheet pan and roast for 5 to 8 minutes, until crisp.
`
`Reheat the soup and serve in shallow bowls with a slice of crispy ham on top. Drizzle with a little olive oil and serve hot.
`
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`6/18/2013
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`SECTION 8 & 15 DECLARATION
`
`MARK:
`
`BAREFDOT CONTESSA
`
`REG. NO.:
`
`3216738
`
`REG. DATE: March 13, 2007
`
`CLASSES:
`
`i6. 18, 21. 25, 30. 35. 41 and 43
`
`OUR REF:
`
`GART 0809889
`
`Commissioner for Trademarks
`P.O. Box 1451
`Alexandria, VA 22313-1451
`
`The undersigned declares that: Ina Garlen. LLC, a limited liability company organized
`
`and existing under the laws of the State of New York, located at 46 Newtown Lane. East
`
`Hampton, New York 11937, is the owner of the above-identified registration as shown by the
`records of the United States Patent and Trademark Office: and that the mark shown therein has
`
`been in continuous use in commerce for five consecutive years after the date of registration, and
`is still in use in commerce on or in connection with the following goods and services tecined in
`
`the registration:
`
`Goods and Services
`
`Entertainment services in the nature of ongoing television programs in the field 3
`of food and cooking. and in the nature of providing oniine information services
`fezirurin Ina Garten_ her television program. and her books
`Providing an online data baafln the fieid of recincs and cooking information...
`
`as evidenced by the attached specimens showing such use: that there has been no final decision
`adverse to the owner’s claim of ownership of said mark for such goods and services or to
`
`owner’s right to register the same or maintain the same on the Register; and that there is no
`
`proceeding involving said rights pending and not disposed of either in the Patent and Trademark
`Office or in the courts.
`
`jFWT'!!-17 I
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`ADDRESS FOR CORRESPONDENCE
`
`The owner requests that all cornemondence in connection with this declaration be
`directed to the law firm ofFtoss Zelnick Lehman & Zissu, P.C., 866 United Nations Plaza, New
`
`York, New York 10017, (212) 813-5900; Attn: Nancy DiCol1Zz.
`
`DECLARATION
`
`The undersigned, being hereby wamed ihat willful false statements and the like are
`
`punishable by fine or i.rnprisonme|:LL or both. under 18 U.S.'C. § 100] , and that such willful false
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`statements and the like mayjeopardize the validity ofthe applimtion or document or any
`
`registration resulting therefrom. declares that he/she is properly authorized to execute this paper
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`on behalf of the Owner; and all statements made ofhis/her own knowledge are true; and all
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`statements made on infommtion and belief are believed to be true.
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`Ow-:ar\-0.?‘
`
`Date of Signature:
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`7
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`0
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`5
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