Ina Garten's New Cookbook -- Cook Like a Pro
8 years ago
It came yesterday and today I made these:
Morning Glory Muffins
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8 years agoRelated Discussions
What cooking shows do you like?
Comments (23)My cooking show tastes have changed significantly over the past few years. I used to prefer shows that displayed cooking a meal start to finish, but now those are relegated to background noise at best. If there's meaningful discussion about ingredient choices or cooking methods I'm all ears, but beyond that the recipes are a google search away and I no longer feel I gain anything from watching someone dice an onion or throw a chicken cutlet on a grill pan. Sorry Giada, Ina, and especially Ree, but while you've each got excellent recipes which I almost consider T&T before even trying, your shows have become painful for me to watch. Unlike others who have commented above, I now actually prefer some of the competition shows. Chopped, Iron Chef... what can be more inspirational than watching accomplished chefs pull creativity out of their @sses under the pressure of competition and time constraint, and see what works and what doesn't? Much more interesting to me than watching someone execute a recipe. If you were to judge by my DVR or dinner table you'd see that I take the most inspiration from shows that "observe food" and at most give a few minute Cliff's note of the preparation. They give me an idea from which I can google and/or improvise on my own. To that end, while the goofy catch phrases and grease-dripping-down-the beard are a major turn-off, Guy's DD&D has influenced my kitchen most in recent memory. It's typically nothing gourmet (heck, look at the name of the show) but it's got some good looking food. I'm also a growing fan of Anthony Bourdain's Parts Unknown because it's so not boring....See MoreIs anyone else hooked on Ina Garten, The Barefoot Contessa?
Comments (16)Her show makes me sleepy, the pacing is so slow. The food looks basic but good. The kitchen is the standard TV cooking show kitchen - a fancy range in the background, a cooktop in front where the actual cooking happens - camera-convenient - with no apparent vent hood. When you think about it, TV kitchens are bizarre - the prep and cooking zones are both on the same peninsula or island, everything happens in a 3 foot prep space, in which there's no ''parallel processing'' - only one dish is prepped at a time, even if the show presents multiple dishes. If you or I had 8 hours to prep and cook a main, a couple sides, and a dessert, that would work fine - heck we could do it in a canoe. The Laura Calder kitchen is beautiful, it is an actual home as far as I know, and the kitchen looks large enough to actually work in. My favorite cooking show kitchen is the one from ''Chuck's Day Off'' - it is not the standard TV kitchen....See MoreIna Garten's Chocolate Ganache Cake
Comments (11)What does "Ina's recipe" really mean though, beyond that you got it from her cookbook? For me it means that it's a recipe coming to me from a source (Ina) that I find generally reliable, and not much more. Unless she adds some accompanying comments, I have no thoughts or expectations as to whether it's a recipe she actually developed, or a team of chefs developed for her, or that her mom passed down to her on a scrap of paper and who knows where it came from before that. There's not much copyrightable about recipes. From copyright.gov: Copyright law does not protect recipes that are mere listings of ingredients. Nor does it protect other mere listings of ingredients such as those found in formulas, compounds, or prescriptions. Copyright protection may, however, extend to substantial literary expression—a description, explanation, or illustration, for example—that accompanies a recipe or formula or to a combination of recipes, as in a cookbook....See MoreBook Recommendations for Cookbook Club
Comments (18)Martha, I enjoyed reading your blog about your cookbook club. Sounds like y'all have great fun and super road trips! (Click on photo to see full recipe) I made this recipe the month that we had a brunch theme. It is from the Birmingham Junior League Tables of Content cookbook. If you need a meat to pair with it, try Millionaire Bacon. I first ate Millionaire Bacon at Fred's Coffee Shop in Sausalito, CA. It was divine. I use the recipe below from BaconToday.com, except I cut back on the cayenne and black pepper. I probably only use 1/2 teaspoon of each. And, 5 Tablespoons of brown sugar will only cover a bit over a 1/2 lb of bacon for me. Millionaire Bacon 1 pound of thick-cut bacon 5 tbsp packed brown sugar 1 tsp. Cayenne Pepper 1 tsp. Black Pepper Directions: Line a baking pan with foil. Combine all of your spices and sugar together into a bowl and mix thoroughly. If you want your bacon more coated in sweet and spicy flavor, add more ingredients to your liking. Apply liberally to each strip of bacon by taking each strip and hand rubbing them. Bake until crisp for 20- 30 minutes (depending upon your crispy liking). Please let your bacon cool a little after you’ve made this recipe. NOTE from bbstx: Keep a close eye on the bacon after about the 15 minute mark. The ends will burn. I sometimes cover the ends with strips of foil to prevent burning. Do not attempt to drain this bacon on paper towels. You will end up picking little pieces of paper off the very sticky bacon - or, if you're like me, you'll get frustrated and just eat the little giblets of paper!...See More
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