Chicken Salad Veronique

May 21, 2014 by Laura Messersmith in Cooking with the Contessa

Ina Garten, aka The Barefoot Contessa, and her cookbooks are already a source of guidance for basic recipes but her show serves as my inspiration for more adventurous culinary efforts. I’ll follow along with an episode of the Barefoot Contessa and choose a recipe to try in my tiny New York kitchen. We’ll see if I can keep up with the Contessa!

Episode: “Flavors and Flowers”

The Set-up: Bridgehampton Florist is celebrating 20 years in business and somehow they managed to get Ina Garten to cater the party….

The Menu: Pepper & Gorgonzola Bruschetta, Chicken Salad Veronique, Herb Potato Salad, Beatty’s Chocolate Cake

Chicken Salad Veronique | Image: Laura Messersmith — **Chicken Salad Veronique** | Image: *Laura Messersmith*

0:49 – Ina kicks off the episode with Chicken Salad Veronique – “like chicken salad, but elevated to party food” because it involves fresh herbs and grapes.

1:17 – If I were developing a Barefoot Contessa drinking game (we’d sip kir royales, obviously) I’d have to nominate “roast with salt, pepper and olive oil” to the list of occasions to DRINK! But, I digress…

2:04 – On to the sauce! Chicken Salad Veronique involves a tarragon sauce. Ina feels that it’s an under-used herb (must have a weak lobbyist in Congress) and I tend to agree. More tarragon!

3:58 – The chicken salad is done and we get a quick peek at Michael finishing up for the day at Bridgehampton Florist. Let the party prep begin!

5:01 – Back at Ina’s to make Herb Potato Salad with a French-style vinaigrette dressing, rather than “drenched mayonnaise.” I’m with Ina on this one – not so much a fan of mayo, but in Austria we had something like the dish she’s describing and it was delicious. Color me intrigued.

5:34 – Through a veil of steam Ina gives us Pro Tip #1: for perfectly cooked potatoes cover the colander with a kitchen towel after draining and allow the steam to absorb into the potatoes for a few minutes.

6:01 – Next, Ina whisks up the vinaigrette – lemon juice, garlic, Dijon mustard, salt and pepper, and olive oil. I don’t know why I so rarely make my own dressing – it really is pretty simple.

9:14 – Here’s an interesting step and Pro Tip #2: a warm potato (or piece of chicken) will absorb the flavors of a sauce better than a cold one. So, while the sliced potatoes are still warm, and before adding the vinaigrette, Ina tosses them with a few tablespoons of white wine and chicken stock. Brilliant.

10:03 –I see that the Tarragon Lobby has gotten to Ina. Once again it’s featured in the Herb Potato Salad - which Ina characterizes as a “subtle herb.” You know, for the discerning palate.

11:16 – Over to Bridgehampton Florist again and Ina was right: the floral arrangement does feature orange tulips! Michael is so fabulous and appears to have matched his outfit to the flowers – he’s sporting a vibrant tangerine mini-check button down.

11:44 – Next, a surprise: Beatty’s Chocolate Cake from Michael’s grandmother’s recipe. I would like everyone reading to know that you are welcome to surprise me with chocolate cake any time – any time at all!

12:06 – Hahahahahaha. I love Ina’s expression as the cocoa powder she’s sifting rises up in a cloud. All: “How ridiculous is it that I’m talking to you through a chocolate haze?”

13:51 – Oooh, a secret ingredient: hot brewed coffee. We already know that coffee and vanilla are two of Ina’s favorite chocolate-boosting ingredients, but why hot coffee?

14:14 – I did some Googling and found several potential reasons for the coffee to be hot: activation of baking soda for a lighter cake crumb, releasing more chocolate flavor (heat + ingredient = heighted aroma), and keeping thick ingredients (butter, oils, molasses, etc.) thinner and more easily mixed. In this case I’m guessing either #1 or #2 is the reason.

18:11 – Beatty’s Chocolate Cake is out of the oven, so it’s time for butter cream frosting. You can tell this is an old fashioned cake, because Beatty is not shy about the butter use – 2 sticks for frosting alone!

19:17 – Pro Tip #3: to turn a cake out of a pan easily – butter the sides and line the bottom with parchment paper (NOT waxed paper) – then when the cake is baked, run a knife around the edge of the pan and rap the bottom on a hard surface.

20:21 – OMG, that frosting looks so good. I would love to be in the kitchen with Ina for a multitude of reasons, but right now it would be to lick the bowl. #truefacts

21:42 – We get a little Frosting Application 101 and I’m willing to bet it’s harder than she makes it look. I can’t recall ever making a layer cake, but I think it’s a baking hurdle I’ll have to attempt sooner or later…

22:37 – A glimpse of Michael’s finishing touches (the orange tulips are joined by hot pink roses) and then it’s back to Ina’s for a little Pepper and Gorgonzola Bruschetta

27:23 – I’ve made something similar to this recipe, but instead of sautéing my own peppers I totally cheated and used roasted red peppers out of a jar…

28:32 – Okay, so Ina’s bruschetta look way better – hers have capers and she melted the gorgonzola. I have so much to learn!

29:04 – Over to Bridgehampton Florist for the party where all the assembled guests are enjoying the champagne and bruschetta.

29:59 – We close out with a toast from Ina “to 20 years of flowers and chocolate cake, and orange tulips!”

Final Thoughts:

I’m excited to try the Herbed Potato Salad - if it’s anything like the version we had in Vienna I’m in trouble!

If I’ve learned anything from this show and Pinterest it’s that I need to add layer cakes to my baking repertoire.

A flower shop seems like a really cool place to have a party – talk about a beautiful setting!

Lessons Learned:

I actually have made Chicken Salad Veronique before on a number of occasions, the most memorable of which was the first meal I ever cooked for Mike. That’s how good this recipe is – you can trust it with an early dating relationship – and it’s virtually no stress to make.

Ina recommends roasting the chicken, which really does improve the flavor quite a bit, but if you had some boneless skinless chicken breasts you wanted to use poaching them in chicken broth works well and gives more flavor than just plain water. The recipe calls for green grapes, but I think they’re a little tart, so I switched to red grapes, which I think are a little sweeter. This recipe is also great to size up for more people, or divide in half if it’s just for two, although who doesn’t want a few leftovers when it’s something delicious like Chicken Salad Veronique?

Small Kitchen Friendly?

Definitely. I used one sheet pan to roast the chicken, one medium sized plastic cutting board (produce first, then chicken), and a large bowl for mixing the salad. Those four items, plus a chef’s knife and a few basic kitchen tools like measuring cups and spoons and a large mixing spoon, are all you need.

The Verdict:

Chicken Salad Veronique feels more special than standard chicken salad when you have guests, but is definitely easy enough for “everyday.” We had some friends coming for lunch over the weekend, and in accordance with Ina’s Rules for Entertaining; it’s a dish can easily be made in advance. (I did mine the night before so it was nice and cool the next afternoon.) It’s fresh and summery - perfect in a sandwich or over salad greens. Seconds were had by all and Chicken Salad Veronique retains its place on the go-to list.

Spanakopita

May 14, 2014 by Laura Messersmith in Cooking with the Contessa

Episode: “Go Greek (at the Greenwalds')”

The Set-up: Ina’s friends, Frank and Laura Greenwald, just finished building a (sure to be fabulous) new house and Ina’s bringing them a Greek-themed housewarming dinner.

The Menu: Spanakopita, Marinated Lamb Kebabs, Tzatziki with Pita Crisps, and Greek Salad, Fresh Berries with Yogurt & Honey

Spanakopita | Image: Laura Messersmith — **Spanakopita** | Image: *Laura Messersmith*

0:19 – Before we get to the cooking, I have to point out that Ina continues her trend of having the coolest friends – Frank Greenwald is an architect and I will bet you one chocolate chip cookie that the new house will be absurdly gorgeous.

1:10 – Ina starts by making Spanakopita inspired by the appetizer-sized spanakopita rolls she used to make as a caterer. I love when entrees are made miniature, why not reverse it?

2:19 – Wikipedia tells me that “spanakopita” roughly translates to “spinach pie” so guess what the main ingredient is….

2:42 – Ina suggests using defrosted frozen spinach, rather than fresh, and then manages not to be grossed out when she squeezes out the excess water. An important step that keeps the filling from being too wet.

3:53 – I’m realizing as I watch her mix the filling that this is very similar to a meatloaf or crab cake mixture (main ingredient + seasonings, egg, breadcrumbs) but with spinach + feta cheese standing in.

4:10 – Ina says that she prefers the feta to be in big chunks, I think I’m the opposite. Please note this date and time: I actually disagreed with my heroine. I might need to lay down for a moment… I’m better now.

4:39 – A quick break to check in with Ina’s friend Dwyer. She finishes her shopping for the Berries with Yogurt & Honey. with a twist on a classic Ina-ism, “How stress free is this?” We also get a quick peek at the Greenwalds prepping for their guests – the house does look amazing.

6:09 – Back to Ina assembling the Spanakopita with sheets of phyllo dough which get rolled up into little triangle shapes. The best way I can describe this is to think back to the little paper footballs from study hall – same folding method.

11:48 – Onward to the Lamb Kebabs. I’m not a huge fan of lamb, but the marinade (plain yogurt, lemon zest, and rosemary) looks like a really fresh, summery combination.

13:15 – I have to give props to Ina assembling the kababs herself instead of getting someone else to do it off camera – I love eating kebabs, putting them together, not so much.

14:31 – Tzatziki Time! Also the name of my new, non-existent, Greek Diner.

18:39 – Next, Ina’s making the Greek Salad. She doesn’t mention this, but I notice several ingredients – cucumber, garlic, red onion, greek yogurt, feta – are used in more than one dish. Definitely a benefit of a “theme” meal.

19:19 – Usually Ina is all fresh herbs all the time, but because oregano is very strong she makes an exception and uses dried. Pro Tip #1: crush the leaves gently between your palms to release the oils before adding dried oregano to a recipe.

21:08 – As she tosses the vegetables for the salad together she offers us Pro Tip #2: cutting the salad components in similar sizes gives the final dish a more finished look.

22:14 – We’re back at the Greenwald’s where Ina oohs and ahhs over the gorgeous, modern pool & patio. I can’t blame her; I would take a deck chair there any day.

26:35 – Final preparations are underway. Ina pops the Spanakopita into the oven to bake while Dwyer makes the Berries with Yogurt & Honey for dessert. Ina asks if it was easy – umm, yes? – and Dwyer laughs that it was just “a little shopping and chopping.”

27:42 – With the menu theme revealed – “Greek!” – everyone eats golden triangles of Spanakopita while Ina works the Lamb Kebabs and pita bread on the grill. A cook’s work is never done!

28:36 – Dinner’s ready! This really does look good – nice grilled kebabs with the cool Tzatziki and Greek Salad – mmm…..

29:30 – Laura Greenwald asks if anyone knows the Greek plate-breaking tradition and earns a shocked squeak of “No! They’re your plates!” from Ina before everyone dissolves in laugher. The End.

Final Thoughts:

A surprise, themed dinner sounds really fun – especially one that’s a little unexpected like Greek.

I don’t think I’ve ever made anything Greek before and now I have a great excuse!

Can you picture Ina breaking anything, let alone a plate on purpose?

Lessons Learned:

I have eaten Spanakopita a handful of times, but I’ve definitely never made it myself, and I generally find any recipe involving pastry kind of stressful, so I was a little nervous about making these. Ina makes everything look easy, but I’m glad to say that making individual spanakopitas is easier than I expected.

First things first – I can’t stand soggy dough and I didn’t want to risk it here with such delicate pastry, so I squeezed as much water as I could out of the thawed frozen spinach without turning it into mush. As a result my spinach mixture was fairly firm (which I prefer) and the entire phyllo package held together nicely. I mentioned in the live commentary that I think the same principles of wet/dry balance apply here as they do in meatloaf and crab cakes, and getting the hang of the right consistency will be a key to success.

Working with the sheets of phyllo dough is a little tricky, but once I stopped trying to make them line up perfectly (unnecessary) it went a little more smoothly. I will say that the breadcrumbs make all the difference – don’t skip them, they help the pastry sheets to slide and I think help with the crispy-ness of the final product.

Small Kitchen Friendly?

This recipe is moderately small kitchen friendly, but it does assume you have counter space for two separate piles of phyllo which are approximately 10” x 14” as you assemble, which is nearly the sum total of all the counter space I have. You could use a second cookie sheet or large cutting board over the stove or sink if you need to stretch out a little more. I used a small sauté pan for the pine nuts, a medium sauté pan for the onions/scallions, a medium bowl, two cookie sheets (one for baking, one for assembling), a cutting board, a chef’s knife and a few basic kitchen tools like measuring cups and spoons,

The Verdict: I made these one night when Mike was traveling, so you’ll have to take my word alone that the flavor and texture of the Spanakopita is really quite good. I liked how crispy the phyllo got in the oven and the spinach filling was surprisingly spicy – the nutmeg and black pepper I assume? These do take a little effort, but it’s an easy recipe to size up or down depending on the numbers. I’d definitely make these for anyone who’s a fan of Greek food.

Cranberry Orange Scones

May 07, 2014 by Laura Messersmith in Cooking with the Contessa

Ina Garten, aka The Barefoot Contessa, and her cookbooks are already a source of guidance for basic recipes but her show serves as my inspiration for more adventurous culinary efforts. I’ll follow along with an episode of the Barefoot Contessa, then choose a recipe to try in my tiny New York kitchen. We’ll see if I can keep up with the Contessa!

Cranberry Orange Scones | Image: Laura Messersmith — **Cranberry Orange Scones** | Image: *Laura Messersmith*

Episode: “Jeffrey Home Alone”

The Set-up: I think the Episode title says it all….

The Menu: Parker’s Beef Stew, Espresso Ice Cream, Cranberry Orange Scones

0:19 – Ina starts us off by making calling in to question Jeffrey’s ability to assemble a non-cookie based meal when she’s away from home. Zing!

1:07 – Despite her jokes about Jeffrey eating nothing but dessert, she is making him Espresso Ice Cream. First step: scald the milk. Pro Tip #1: Ina describes this process as heating the milk until the edges begin to bubble and steam rises, but doesn’t come to a boil. This seems like a really subtle difference, I’d have to watch it really carefully.

1:34 – Ina has the egg yolks and sugar beating in her Kitchen Aid Stand Mixer and adds the scalded milk to the mixture. I’m glad to see that even Ina Garten has trouble pouring into the bowl of a mixer – a thoughtful friend would get her the pouring shield attachment as a gift…

3:39 – The ice cream custard has been heated and thickened – now it’s flavoring time! Quite a bit of ground espresso, a little Kahlua, and some vanilla so that Jeffrey will be buzzed either way.

4:44 – Next we’re out in the garden to gather rosemary and bay leaves (naturally both are readily available) for Parker’s Beef Stew – named for former Barefoot Contessa chef, Parker Hodges.

5:10 – Step one of Parker’s Beef Stew is to marinate the beef in cabernet sauvignon with smashed garlic and a bay leaf for a few hours.

9:01 – The beef pieces are done marinating and it’s time to start cooking. Ina drains the beef, but retains the marinade for cooking later. I always thought that was a no-no, but I doubt she’s trying to off Jeffrey with beef stew. Not terribly subtle.

10:13 – While Ina sautés the beef (tossed in flour) and chops up onions, carrots, potatoes and mushrooms she offers us Entertaining Tip #1: People often expect an elegant dish, but something causal like beef stew for a dinner party can be a welcome surprise. And, it has the added benefit of being a dish that improves with time.

11:24 – I think Ina’s having one of those days in the kitchen – she burnt her finger when heating the ice cream mixture earlier and now she just flinched away from the hot stew pan. Ina, I feel your pain, sometimes it all just seems to go sideways!

12:36 – She didn’t really explain why, but the stew making process involves two large pots – one to sauté everything in, which she deglazes with the marinade, and one to roast in the oven. I’m trying not to be jealous of her pots. (That’s not a double entendre.)

14:16 – The stew goes into the oven and the Espresso Ice Cream mixture goes into the ice cream maker for phase 2 of the freezing process. I don’t own an ice cream maker and I can’t honestly see myself using one – Häagen-Dazs is way easier.

19:08 – Ina is chopping chocolate covered espresso beans to mix into the Espresso Ice Cream – I love a little texture in my ice cream, so I am 100% on board with this addition.

20:22 – We cut to Jeffrey driving home. He remarks that Ina usually leaves him a ton of food when she has to be away and that it’s “really tough being Mr. Garten.” Yes, that espresso ice cream looks like torture.

21:17 – Back at the Garten homestead Ina’s making one last thing: Cranberry Orange Scones. She says Jeffrey will be “really spoiled” so they’re on the same page when it comes to the care and (literal) feeding of her husband. I can’t get too snarky because I actually think it’s really sweet.

22:35 – Scone time and Pro Tip #2: Keep the butter very cold and dice it into small cubes – this keeps the small pieces of butter together and when the heat of the oven hits them they release steam which makes for a light scone. This is so key for all pastries and biscuits.

22:48 – Pro Tip#3: Keep all the other ingredients cold (eggs, milk) to help the butter stay cold.

23:03 – Ina recommends dried cranberries for this recipe since they’re a little sweeter. I’m also guessing that they’re 100% easier to find in the grocery store in months other than November.

24:05 – Ina rolls out the Cranberry Orange Scones dough and says that she’ll bake a few now and freeze the rest to bake later. Having fresh scones just waiting to be baked is a level of domestic mastery I aspire to…

27:23 – The scones are out of the oven and Ina’s making a quick glaze out of orange and confectioner’s sugar. They look amazing.

29:08 – Ina packs her overnight bag and is out the door with a parting zinger about Jeffrey starting with the ice cream and a flip of her perfectly periwinkle pashmina.

29:39 – Fast forward to Jeffrey digging in to the Espresso Ice Cream. The phone rings and it’s Ina inquiring about the chicken stew. Jeffrey plays right into her hands, complimenting its deliciousness. BUSTED! But all is forgiven as long as he saves a little for her. The End!

Final Thoughts:

All the recipes Ina made took a few steps, but also seem forgiving on the serving timing – trying to serve everything at the exact moment it’s ready is stressful!

Some good tips re: the temperature of the ingredients – such an important element in baking – write Pro Tip #2 down or commit it to memory!

The Gartens make me laugh – they obviously know each other’s quirks and yet the teasing gentle even after 35+ years of marriage.

Lessons Learned:
The combination of cranberry and orange is a favorite flavor combination for Mike’s grandmother, and since we were driving out to celebrate her 93rd birthday last weekend I decided to make Cranberry Orange Scones. I’ve never made a scone before, but these are fairly straightforward and they came out beautifully.

I do have a tendency to roll out dough too thinly, so my Cranberry Orange Scones were a little flatter than Ina’s, but the texture was light and the orange flavor really came through. Ina often talks about garnishing with an ingredient, so I took a page from her playbook and I did make one very small change by putting a little of the orange zest I had left into the glaze. The glaze really does add a little extra punch of orange flavor, so don’t skip this step.

This recipe is fairly small kitchen friendly. I used one large mixing bowl, two sheet pans and basic kitchen tools, like measuring cups, spoons and a spatula for the dough, and then another small bowl and a teaspoon for the glaze.

The recipe does require enough counter space for rolling out the dough, and assumes that you have a rolling pin as well as a biscuit cutter. I bought a set of four from the housewares section of Zabars for about $10, but if you don’t feel like springing for them the rim of a pint glass is about the right size and in a pinch could also function as a rolling pin.

Lastly, don’t hate me, but I actually do have a Kitchen Aid Stand Mixer, compliments of our wedding shower, and while it's too big to have designated counter space, it did come in handy here. The Cranberry Orange Scones dough is quite thick with all those cups of flour, so if you’re stirring by hand prepare for a work out.

The Verdict: I had quite a few taste-testers since the house was full of family and the Cranberry Orange Scones definitely went fast as people came back for seconds, so prepare to make extras if you have a large group. These really were easy and given the reaction of the crowd I think they’d be well received if I made them again. Give these a shot for your next brunch or hostess gift.

Parmesan Chicken

April 30, 2014 by Laura Messersmith in Cooking with the Contessa

Ina Garten, aka The Barefoot Contessa, and her cookbooks are already a source of guidance for basic recipes but her show serves as my inspiration for more adventurous culinary efforts. I’ll follow along with an episode of the Barefoot Contessa, then choose a recipe to try in my tiny New York kitchen. We’ll see if I can keep up with the Contessa!

Parmesan Chicken with Arugula and Roasted Tomatoes | Image: Laura Messersmith — **Parmesan Chicken with Arugula and Roasted Tomatoes** | Image: *Laura Messersmith*

Episode: “Mystery Guest”

The Set-up: The Garten’s friend, Susan Stroman, is coming for dinner and bringing a mystery guest, so Ina is planning a menu sure to please anyone.

The Menu: Blinis with Smoked Salmon & Crème Fraiche, Cream of Wild Mushroom Soup, Parmesan Chicken, and Fresh Pears with Stilton

0:49 – We begin with Ina declaring that the First Rule of Entertaining is: get as much done as possible before the guests arrive. Let’s vote: unintentional Fight Club reference, or not? I’m inclined to say yes.

1:17 – She’s making Cream of Wild Mushroom Soup using a combination of Portobello, cremini, and Shitake mushrooms which she can prepare now and reheat later, hence rule #1.

2:25 – She starts by sautéing the mushroom stems, and some vegetables to make stock for the mushroom soup. Home Ec. Tip #1: Ina suggests using any random, mildly flavored vegetables you might have (ie. that one-off stalk of celery or last remaining carrot.)

3:38 – While the stock simmers we go into the sitting room for a little table setting lesson and some suggestions for easy entertaining.

4:14 – Entertaining Tip #1: Small, round tables help people connect. Entertaining Tip #2: Food looks best on simple white plates. Let the linens and the flowers bring in color. Entertaining Tip #3: Pre-set the dessert (in this case fresh pears and Stilton with a glass of Port) so you don’t have to leave the table.

4:34 – Ina’s suggestions make so much sense and she’s right; I am always tempted by those colorful plates, but so far I’ve managed to resist and now I feel pretty proud of my restraint.

5:21 – Okay, back to the Mushroom Soup. Ina has a French oven to sauté leeks and the diced mushroom caps. She adds a little flour to the pot to thicken the butter, then strains the vegetable pieces out of the stock and adds the liquid. A few fresh herbs and we’re done!

5:28 – I assumed because this was “Cream of…” that that there would surely be pureeing involved, but that doesn’t seem to be the case, so good news there for folks like me who prefer cooking to be as fuss-free as possible.

10:06 – Ina says the Second Rule of Entertaining is: only make two things (buy, or assemble the rest), but for the Mystery Guest she’s breaking that rule and making Blinis with Smoked Salmon and Crème Fraiche for appetizers. Rule #1 stands though; she’s making them in advance.

10:42 – The first step is clarified butter. Pro Tip #1: the milk solids in butter are what make butter burn; by skimming them off the top of the melted butter it’s less likely that the blinis will burn. This is the Pro Tip for the ages! I am always worried about burning the butter (and anything else in it.)

11:13 – Okay, now to make the batter for the blinis which are made with 1 part buckwheat flour, 2 parts white flour. Ina says these are “really like Sunday morning pancakes” and she’s right – they bubble up a little on the top and look exactly like little silver dollar pancakes.

13:17 – Once the blinis are done Ina drains them on paper towels and then fancies up with a savory topping of smoked salmon, a little dab of crème fraiche and a sprig of dill. Yum. I’ll bet this is pretty close to a bagel with lox and cream cheese.

14:22 – Apps are done, now for a quick trip to Cavaniola’s cheese shop where Ina asks for a recommendation to go with pears and port, even though she told us earlier that she was going to serve Stilton.

14:38 – For some reason she pretends like she might get something else, even going so far as to taste a piece of Five Year Old Gouda. I assume this is so we can see more of the cheese shop, which does look very nice, but maybe Ina just likes a bit of ‘cat and mouse’ when it comes to cheese buying? Pun somewhat (okay totally) intended.

15:01 – End result: Ina leaves the shop with a giant wedge of the “classic” Stilton. Surprise!

19:41 – We’re back at Ina’s now and she’s making Parmesan Chicken as the main course. She says she’s made a ton of chicken this way, and since she doesn’t know what the Mystery Guest likes she wants to go with something safe, which is a fair point.

20:08 – The process is the same as most breaded & fried chicken – seasoned flour, beaten eggs, and seasoned bread crumbs with ground parmesan cheese mixed in – but the chicken is pounded thinly so that it cooks quickly.

21:46 – Ina finishes up the frying and puts the chicken in a low oven to keep warm while she pops some champagne and pumps Susan for hints about the Mystery Guest.

23:22 – In between blurred shots of the guest arriving we get the following clues: does Broadway and films, lives in the Hamptons. This really didn't narrow it down for me.

24:09 – The doorbell rings, Ina answers and exclaims “It’s Mel!” As in Brooks, of Spaceballs, The Producers, and Blazing Saddles fame among 1,000 other hilarious things. No big deal.

24:22 – They seem to already know each other and Mel is greeted with a big hug. It takes him approximately 4 seconds to go from hopeful inquiry about a free meal, to questions about dessert, to bellowing a Brooksian “I LOVE YOUUU!!” as he follows her into the house.

27:16 – After their Blinis with Smoked Salmon & Crème Fraiche (Mel steals one out of Ina’s hand eliciting peals of laughter) they sit down to dinner. Mel is in full performance mode escalating his praise of the Cream of Wild Mushroom Soup from polite compliment to a silverware banging demand: “I want more soup! I want more soup!”

28:02 – Ina escapes to the kitchen to whip up lemon vinaigrette for the salad she’s pairing with the Parmesan Chicken. She jokes that it’s a good thing she did so much in advance because she “can’t leave that crowd alone too long.” I believe it – that Mel is an Instigator with a capital I.

29:52 – Dinner continues along with more jokes from Mel – after dessert is served he pulls out a $100 bill from his wallet and insists he will “pay for this meal! This is the best meal I’ve had in years!” The Gartens and Co. fade to black with a toast from Ina “to the Mystery Guest!”

Final Thoughts:

I love it when Ina tells us not only how to cook something, but also how to make sure a dinner party goes smoothly too. So many good suggestions and tips in this episode.

The more I watch the Barefoot Contessa, the more I see how with just a small change (buckwheat flour + salmon vs. buttermilk flour + strawberries) a familiar dish like pancakes becomes something totally different.

Ina looked like she was going to fall out of her chair laughing at various points – I’m guessing Mel Brooks x Champagne = hilarity for all.

Lessons Learned: Normally I’m not really into cooking for just myself, but Parmesan Chicken is really easy to portion for a solo dinner. I just added a little arugula salad and some Roasted Cherry Tomatoes and dinner was done! As always, Ina is so spot on with her cooking time, 3-4 minutes per side and a few minutes in the oven resulted in perfectly cooked chicken.

One thing I did have keep an eye on is the seasoning. I’m not sure I’ve ever said this about an Ina Garten recipe before (normally I think her ratios are perfect), but I thought the chicken was a touch bland. Maybe it was my breadcrumbs, or a particularly mild piece of Parmesan? In any case, next time I will probably lightly salt & pepper the chicken before I dredge through it the flour just to make sure.

This recipe is moderately small kitchen friendly. It only uses one large sauté pan, a sheet pan and basic kitchen tools, like measuring cups and a spatula. However, it does require enough counter space for three dredging bowls and a food processor (or at least a box grater for the Parmesan cheese). It also assumes that you have a wooden rolling pin or meat mallet for flattening the chicken.

If your kitchen tools don’t run to rolling pins and meat mallets, but you still want to make Parmesan Chicken I’d try to buy a thinly sliced chicken cutlet as a close substitute for flattened chicken breast.

The Verdict: We’re recently back from Vienna, Austria and I have schnitzel on the brain, so this recipe hit the spot with chicken standing in for pork. I really liked the combination of the crispy chicken with roasted tomatoes and arugula – sort of a lighter, deconstructed version of classic chicken parm. I think this could be a easy weeknight go-to recipe, and I definitely want to make this again for Mike to see if I can fix my seasoning issue.