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Cooking for Jeffrey: A Barefoot Contessa Cookbook by [Ina Garten]

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Cooking for Jeffrey: A Barefoot Contessa Cookbook Kindle Edition

4.7 out of 5 stars 1,928 ratings

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Product description

About the Author

Ina Garten is a New York Times bestselling author and the host of Food Network’s Barefoot Contessa, which has won three Emmy Awards. She lives in East Hampton, New York, with her husband, Jeffrey. This is her tenth book. --This text refers to the hardcover edition.

Excerpt. © Reprinted by permission. All rights reserved.

Maple-Roasted Carrot Salad Recipe

   • 2 pounds carrots, preferably with leafy tops
   • Good olive oil
   • Kosher salt and freshly ground black pepper
   • ¼ cup pure Grade A maple syrup
   • 2/3 cup dried cranberries
   • 2/3 cup freshly squeezed orange juice (2 oranges)
   • 3 tablespoons sherry wine vinegar
   • 2 garlic cloves, grated on a Microplane
   • 6 ounces baby arugula
   • 6 ounces goat cheese, such as Montrachet, medium-diced
   • 2/3 cup roasted, salted Marcona almonds

Preheat the oven to 425 degrees.

Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.

Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.

In a small bowl, combine the vinegar, garlic, and ½ teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.

--This text refers to the hardcover edition.

Product details

  • ASIN ‏ : ‎ B01BAU6EGC
  • Publisher ‏ : ‎ Clarkson Potter (25 October 2016)
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 199470 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 242 pages
  • Customer Reviews:
    4.7 out of 5 stars 1,928 ratings

Customer reviews

4.7 out of 5 stars
4.7 out of 5
1,928 global ratings
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Top review from India

Reviewed in India on 2 December 2016

Top reviews from other countries

I W England
5.0 out of 5 stars Very nice book
Reviewed in the United Kingdom on 3 November 2016
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13 people found this helpful
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Rayleighmum
5.0 out of 5 stars Buy if you love Ina!!
Reviewed in the United Kingdom on 18 October 2019
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One person found this helpful
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ann zajac
5.0 out of 5 stars With Jeffrey even better
Reviewed in the United Kingdom on 31 October 2020
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One person found this helpful
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Finkul
5.0 out of 5 stars Better than I expected
Reviewed in the United Kingdom on 5 July 2017
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8 people found this helpful
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Louis
5.0 out of 5 stars Ina Garten (Barefoot Contessa) cookbook.
Reviewed in the United Kingdom on 5 March 2017
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5 people found this helpful
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