INA GARTEN COOKING RECIPES

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INA GARTEN’S MAKE-AHEAD COQUILLES ST.-JACQUES - NYT C…



Ina Garten’s Make-Ahead Coquilles St.-Jacques - NYT C… image

Here is an easy version of coquilles St.-Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese. It comes from Ina Garten, the celebrated cookbook author and television star, who has been cooking it for dinner parties, she told The Times, practically since the start of her marriage to Jeffrey Garten in 1968. It makes for a beautiful entree that matches well with a green salad, flinty white wine and good conversation. It can be made the day before serving and heated through in an oven while guests gather. “A lot of dishes taste better after they sit for a while,” Garten said. With its whisper of curry powder in the rich, unctuous sauce, this is one of them. You can make it in a casserole, but little gratin dishes are better and come in handy far more often than you might think. One per guest.

Provided by Sam Sifton

Total Time 1 hours

Yield 6 servings

Number Of Ingredients 14

8 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
1 1/2 cups seafood stock, clam juice or low-sodium chicken stock
1 cup heavy cream
1/4 teaspoon curry powder
Kosher salt and freshly ground black pepper, to taste
3 large shallots, peeled and diced, approximately 1 cup
12 ounces cremini mushrooms, cleaned, stems discarded, sliced
1/4 cup brandy or Cognac
1 1/2 cups fresh bread crumbs (approximately 6 slices white bread, crusts removed, finely chopped or pulsed in a food processor)
1/4 cup minced flat-leaf parsley
5 ounces Gruyère cheese, grated
1/4 cup extra-virgin olive oil
2 pounds bay scallops, or quartered sea scallops, abductor muscles removed

Steps:

  • Set a saucepan over medium heat, and melt 4 tablespoons of the butter in it. When it foams, add the flour, and cook for approximately 4 minutes, whisking constantly. Add the stock, and whisk again, until it is smooth and thick. Add the cream, curry powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring the sauce just to a boil, then lower heat and simmer for approximately 10 minutes, stirring occasionally. Set aside.
  • Put 3 tablespoons butter in a large sauté pan set over medium heat. When it melts and foams, add the shallots, and cook, stirring occasionally, until they are clear and tender, approximately 5 minutes. Add the sliced mushroom caps, and cook for 8 to 10 minutes, until they have released their liquid and are just starting to brown. Add the brandy or Cognac, and cook for 1 to 2 minutes, until the alcohol has mostly evaporated. Add a teaspoon of salt to the mixture and 1/2 teaspoon of pepper, and stir again to combine. Add mushroom mixture to the cream sauce, and set aside.
  • Combine the bread crumbs, parsley and Gruyère in a large bowl, stir to combine, then moisten the mixture with the olive oil, stirring again to combine.
  • Use last tablespoon of butter to grease 6 1 1/2-cup gratin dishes. Divide the scallops evenly among them and top with equal amounts of the cream and mushroom sauce. Top each gratin dish with a handful or two of the bread-crumb mixture. Place dishes on a sheet tray, cover gently with foil or plastic wrap and store in the refrigerator for up to a day.
  • When ready to cook, preheat the oven to 400. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling and the scallops are cooked through.

Nutrition Facts : @context http//schema.org, Calories 768, UnsaturatedFatContent 21 grams, CarbohydrateContent 42 grams, FatContent 50 grams, FiberContent 3 grams, ProteinContent 35 grams, SaturatedFatContent 25 grams, SodiumContent 1072 milligrams, SugarContent 8 grams, TransFatContent 1 gram

INA GARTEN’S MAKE-AHEAD COQUILLES ST.-JACQUES - NYT C…



Ina Garten’s Make-Ahead Coquilles St.-Jacques - NYT C… image

Here is an easy version of coquilles St.-Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese. It comes from Ina Garten, the celebrated cookbook author and television star, who has been cooking it for dinner parties, she told The Times, practically since the start of her marriage to Jeffrey Garten in 1968. It makes for a beautiful entree that matches well with a green salad, flinty white wine and good conversation. It can be made the day before serving and heated through in an oven while guests gather. “A lot of dishes taste better after they sit for a while,” Garten said. With its whisper of curry powder in the rich, unctuous sauce, this is one of them. You can make it in a casserole, but little gratin dishes are better and come in handy far more often than you might think. One per guest.

Provided by Sam Sifton

Total Time 1 hours

Yield 6 servings

Number Of Ingredients 14

8 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
1 1/2 cups seafood stock, clam juice or low-sodium chicken stock
1 cup heavy cream
1/4 teaspoon curry powder
Kosher salt and freshly ground black pepper, to taste
3 large shallots, peeled and diced, approximately 1 cup
12 ounces cremini mushrooms, cleaned, stems discarded, sliced
1/4 cup brandy or Cognac
1 1/2 cups fresh bread crumbs (approximately 6 slices white bread, crusts removed, finely chopped or pulsed in a food processor)
1/4 cup minced flat-leaf parsley
5 ounces Gruyère cheese, grated
1/4 cup extra-virgin olive oil
2 pounds bay scallops, or quartered sea scallops, abductor muscles removed

Steps:

  • Set a saucepan over medium heat, and melt 4 tablespoons of the butter in it. When it foams, add the flour, and cook for approximately 4 minutes, whisking constantly. Add the stock, and whisk again, until it is smooth and thick. Add the cream, curry powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring the sauce just to a boil, then lower heat and simmer for approximately 10 minutes, stirring occasionally. Set aside.
  • Put 3 tablespoons butter in a large sauté pan set over medium heat. When it melts and foams, add the shallots, and cook, stirring occasionally, until they are clear and tender, approximately 5 minutes. Add the sliced mushroom caps, and cook for 8 to 10 minutes, until they have released their liquid and are just starting to brown. Add the brandy or Cognac, and cook for 1 to 2 minutes, until the alcohol has mostly evaporated. Add a teaspoon of salt to the mixture and 1/2 teaspoon of pepper, and stir again to combine. Add mushroom mixture to the cream sauce, and set aside.
  • Combine the bread crumbs, parsley and Gruyère in a large bowl, stir to combine, then moisten the mixture with the olive oil, stirring again to combine.
  • Use last tablespoon of butter to grease 6 1 1/2-cup gratin dishes. Divide the scallops evenly among them and top with equal amounts of the cream and mushroom sauce. Top each gratin dish with a handful or two of the bread-crumb mixture. Place dishes on a sheet tray, cover gently with foil or plastic wrap and store in the refrigerator for up to a day.
  • When ready to cook, preheat the oven to 400. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling and the scallops are cooked through.

Nutrition Facts : @context http//schema.org, Calories 768, UnsaturatedFatContent 21 grams, CarbohydrateContent 42 grams, FatContent 50 grams, FiberContent 3 grams, ProteinContent 35 grams, SaturatedFatContent 25 grams, SodiumContent 1072 milligrams, SugarContent 8 grams, TransFatContent 1 gram

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INA GARTEN - WIKIPEDIA
Ina Rosenberg Garten (/ aɪ n ə / EYE-nə; born February 2, 1948) is an American author, host of the Food Network program Barefoot Contessa, and a former staff member of the White House …
From en.m.wikipedia.org
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Aug 06, 2020 · Lucky for you, Garten has shared a number of her recipes (and cooking tips) with Food & Wine. Here are a few of our favorite Garten recipes for you to make when you're feeling …
From foodandwine.com
See details


INA GARTEN | FOOD NETWORK
Ina Garten throws open the doors of her Hamptons home for delicious food and good fun on Barefoot Contessa. Get her foolproof recipes on Food Network.
From foodnetwork.com
See details


INA GARTEN SAYS YOU ONLY NEED TO KNOW A HANDFUL OF RECIPES ...
Ina Garten has a number of cookbooks under her belt and a long-running cooking show but she firmly believes you only need to master a handful of recipes. The Barefoot Contessa star shared one …
From cheatsheet.com
See details


13 ESSENTIAL INA GARTEN RECIPES EVERYONE SHOULD MASTER ...
Apr 16, 2020 · Ina Garten never gets too fussy with food trends or adds unnecessary ingredients—in fact, most of her recipes use staples that you probably have in your house at all times. Garten …
From southernliving.com
See details


INA GARTEN RECIPES | INA GARTEN | FOOD NETWORK
1,229-Year-Old Pub, Britain’s Oldest, Announces Its Closure – But It May Be Saved After All Feb 10, 2022
From foodnetwork.com
See details


INA GARTEN - WIKIPEDIA
Ina Rosenberg Garten (/ aɪ n ə / EYE-nə; born February 2, 1948) is an American author, host of the Food Network program Barefoot Contessa, and a former staff member of the White House …
From en.m.wikipedia.org
See details


20+ INA GARTEN RECIPES WE CAN'T STOP MAKING | EATINGWELL
Oct 23, 2021 · Celebrity chef Ina Garten always has something to offer that we love—from her aspirational gardening content to her delicious recipes. These recipes are exactly the kind of tasty dishes we want to make all the time, like Ina…
From eatingwell.com
See details


COOKING FOR JEFFREY: A BAREFOOT CONTESSA COOKBOOK: GARTEN ...
Ina’s most personal cookbook yet, Cooking for Jeffrey is filled with the recipes Jeffrey and their friends request most often as well as charming stories from Ina and Jeffrey’s many years …
From amazon.com
See details


INA GARTEN STANDING RIB ROAST - HAMDI RECIPES
Aug 24, 2021 · Following Ina Garten Recipe, cooking your Standing Rib Roast will be really easy, you just need to start it in the oven at a high temperature to get that good brown color on the outside …
From hamdirecipes.com
See details


INA GARTEN’S BEST EASY WEEKNIGHT DINNER RECIPES - SH…
Aug 12, 2019 · But with the help of Ina Garten’s easy weeknight dinner recipes, you can crank out a meal in 30 to 45 minutes and it’ll taste great. Related story Baking Without Eggs Is Possible With …
From sheknows.com
See details


INA GARTEN BEEF STROGANOFF - HAMDI RECIPES
Aug 26, 2021 · Some other recipes you may find out there will recommend using beef round steak aka topside, Ina Garten does not recommend using it. Well as Ina Garten says, you may think that the beef flavor is ok but it’s not a good cut for fast cooking like in stroganoff, because it’s dry with an unpleasant texture which is good for slow cooking.
From hamdirecipes.com
See details


INA GARTEN PRIME RIB ROAST RECIPES
1 hours ago Ina garten recipes shepherd s pie 30 minute shepherd s pie recipe rachael ray food network beef shepherd s … From deporecipe.co See details » INA GARTEN SHEPHERDS PIE - BILLY GRAZIANI'S BLOG. 2021-02-24 · The 10 Ina Garten Recipes …
From tfrecipes.com
See details


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Dec 14, 2021 · 6. Ina Garten's Outrageous Brownies. Consider this the brownie recipe to end all brownie recipes. Complete with a mix of semisweet and bitter chocolate (over …
From food52.com
See details