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. The catch? This is my version of cooking school and I’m making these recipes for the first time. I’ll share both my successes and um, challenges, along the way and we’ll see if I can keep up with the Contessa!
Episode: “Feature Flavor”
The Set-up: Ina is creating recipes for a shoot in New York that highlight specific ingredients.
The Menu: Butternut Squash Soup with Curry Condiments, Maple Oatmeal Scones, Lemon Pasta with Roasted Shrimp
0:52 – As always, Ina is on a quest for more flavor – this time she’s jazzing up Butternut Squash Soup with Curry Condiments and a little extra spice.
1:07 – Oooh, yum instead of just plain butternut squash Ina is roasting the vegetables with apples and onions too.
2:26 – Interesting, I’m devoted to my Blendtec, but Ina says she likes to use the food processor for pureeing; I suppose it depends on what texture you’re seeking.
3:30 – Ina says when she’s participating in a photo shoot she wants the food to be the real thing, not something painted up just to look good. We agree 100% - no tricks around here, just delicious food.
4:38 – Now for the curry powder, and since the blend from brand to brand varies Ina recommends trying a few until you find the one you like. She’s so conscientious!
5:10 – Hmmm, I’ve eaten a fair amount of curries, but I’ve never seen banana as a condiment or ingredient, but Ina seems to like the combination.
6:03 – Ina said she’s working with Quentin Bacon (photographer), Cyd McDowell (food stylist), and Philippa Brathwaite (prop stylist) on this shoot, so naturally I had to pause the recording to go follow all of them on Instagram.
7:22 – Over to NYC where the team is set up in a studio with everyone buzzing around cooking, choosing just the right cutting board, and spooning soup into rustic bowls. So. much. fun.
10:14 – Back to Ina to retest a classic Barefoot Contessa recipe: Maple Oatmeal Scones which she says is inspired by memories of oatmeal with maple syrup.
11:29 – Looks like even with the maple syrup these scones will still be relatively savory, not much sugar is going into the dough. Butter is another story….
12:35 – Ina and I are so on the same page when it comes to mixing in liquid measuring cups, which is a pro stance. Why dirty another bowl?
13:01 – Man, I love Ina. She tells a quick story about getting a call from The New York Times inquiring about whether Barefoot Contessa had scones other than plain. Her answer (a small fib): “Oh, yes. We make cranberry, apple, maple oatmeal, etc.” And then, had to spend the next week actually figuring out more flavors.
13:16 – Reminds me of Winston in Ghostbusters, “Ray, when someone asks you if you’re a god, you say: YES!”
14:44 – While the scones are in the oven it’s time to mix up a maple syrup-based glaze to drizzle over the top.
15:37 – A quick visit to the photo studio where the team has decided a simple basket lined with a red napkin is the way to go for these scones.
19:40 – Recipe number three for the article is Lemon Pasta with Roasted Shrimp and I have to agree that boiling shrimp is no longer something I’m interested in doing!
20:58 – The timing on this recipe is perfect, the shrimp take just 6-8 minutes in the oven and cappellini is a really quick-cooking pasta.
21:32 – A double hit of lemon for this sauce, both zest and juice, just the way we like it! Reminds me of a similar recipe I made last summer that includes tomatoes too.
22:43 – Styling nerd moment, I just realized that Ina has done both plated, process and vessel shots. How well rounded!
23:21 – Both Ina and the shoot team are reaping the perks of working with good food: good eating once the shot is captured!
26:15 – On to a little Ask Ina action which is all about flavor today (surprise!) First question: Marcy wants to know how to store parmigiano reggiano so that it doesn’t go bad? Ina says she divides a large piece in two, wraps them both in plastic, and keeps one in the freezer until she needs it.
27:24 – Janice doesn’t like cilantro and needs a substitution. Ina’s with her (not a fan) and says she either leaves it out, or replaces with fresh parsley.
28:36 – Tom is hoping for a great and easy marinade recipe. Ina suggests this Chicken Marinade and recommends reserving half the marinade (no contact with the raw meat) to pour over the chicken after it’s cooked as a double hit.
29:58 – The last message is from the photo studio where everyone is tucking in to soup, pasta, and scones. Ina sees the finished results of the photos (gorgeous) but decides that next time she wants to be in on the fun in person!
Final Thoughts:
Amazing how just a small change like adding a second type of flour, or roasting can amp up the flavor.
Now that I’ve been reminded of my shrimp & pasta recipe, I’m craving it!
Wonder if the photo studio team (or Ina) need an extra pair of hands….?