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: “Eat Like a Local”
The Set-up: Ina and Jeffrey are in Napa looking for inspiration from local foods.
0:25 – Ina and Jeffrey are starting off the trip with a visit to the St. Helena Farmer’s Market. How did I miss this when we were there last month?!?
1:13 – Ina appears to be relatively incognito, but I can see my fellow superfans in the background just barely resisting the urge to ruin the shot and dart over for a convo with the Contessa.
2:36 – Ina has a master plan for their market visit: see what’s really fresh and delicious and let that guide their lunch menu.
3:07 – The resulting recipe is Tomato Crostini with Whipped Feta, which sounds A-mazing. My stomach is growling already – I should know better than to watch Ina when I’m hungry.
4:18 – Thankfully tomato high-season is just about here, which means I won’t have to wait 6 months to make this…
5:39 – Ina’s combining the cherry tomatoes and dressing, and I just realized this is essentially a milder version of bruschetta topping - red wine vinegar instead of balsamic, shallots instead of red onion. Brilliant.
9:24 – Finishing touches on the crostini – toasted pine nuts and a sprinkle of julienned basil leaves. Now for the taste test verdict from Jeffrey: he deems it “fantastic.”
11:15 – Ooh, we’re getting a how-to from Chef David Cruz. Step 1: Brine the chicken overnight. Step 2: Double coat the chicken in seasoned flour and buttermilk. Step 3: Fry!
12:59 – This is how you know you’re the Barefoot Contessa: your fried chicken is already to go when you arrive and it’s hand-delivered by the chef. Oooh la la.
13:28 – Ina delivers the Buttermilk Fried Chicken to Jeffrey who declares it “delicious!” Ina tries to trap him by asking if it’s the best chicken he’s ever eaten, but J is too wily for that. He says it is, except for the one she makes. Well played, sir.
17:34 – The Garten’s are shaking things up (I’m so sorry) with a visit from local mixologist Jon Gasparini for their own private cocktail class.
18:45 – The bar he’s setting up is pretty amazing, more than just a folding table with a tablecloth thrown over it.
19:07 – Ina is making herself right at home in their rental house garden – nipping a few figs here and a sprig of thyme there. But let’s be honest, who wouldn’t contribute an herb or two to Ina’s recipes?
20:42 – Onward to the Thyme Roasted Marcona Almonds. I am officially obsessed with Marcona almonds ever since I sat in the backyard at our friends’ place in San Jose with a silver dish of salt & pepper seasoned almonds and a glass of sparkling wine. Perfect.
21:35 – Ina always cooks so simply, but most of her food has an East Coast vibe to it (natch) and these recipes are so Californian. I love the adaptation.
25:46 – Jeffrey, you’ve been working too hard, so I got you a surprise: a stranger slinging cocktails in the backyard!
26:13 – I realize I’ve lost your trust with that pun a few minutes ago, but I was quite prescient because now the Gartens really are shaking up the Napa Spritz!
27:24 – Don’t get me wrong, I love a fancy drink, but gently clapping a piece of organic lavender between your palms to “release the oils” is where I draw the line. You’re on notice Gasparini.
28:07 – Next, the Basil Gimlet, complete with more herb clapping. PS: Jeffrey is adorably precise with his attention to direction. He’s clearly putting all of his focus on doing everything juuuust riiight.
29:50 – Two strong cocktails down and the night is young! Why do I think things are about to pop off at the Garten manse? Cheers to Napa!
I’ve been trying to cook more seasonally, but I still always have a recipe in mind when I shop. I need to push myself to be inspired from the ingredients first!
Cocktails are pretty much the hotness these days, although I think the “mixologist” trend might be waning. Probably time to up my game in that department.
Was any one else trying to resist talking like the Californians as they watched this episode?
I can’t pretend that Tomato Crostini with Whipped Feta requires extensive culinary skills - isn't that part of it's beauty? - but I did learn something from making this recipe.
Balance – I mentioned this before, but there are really minimal ingredients in this recipe, yet the flavor is incredible. I’m sometimes tempted to add more and more to my recipes, but cooking something really simple like this reminds me that the right balance of texture – creamy cheese, crunchy bread – and flavor – fresh tomatoes, salty feta
Knife Skills – The variety of produce and the varied sizes that are ideal in this recipe - minced garlic, small diced shallots, a julienne on the basil leaves – make this a great opportunity to practice your knife cuts.
Read the Recipe – Even with minimal ingredients I still forgot to toast the pine nuts and sprinkle them on top. Thankfully, the pine nuts aren’t as essential as say, baking powder in a cake, but a good reminder to double check everything and make sure nothing is missing!
Small Kitchen Friendly?
Almost definitely. This recipe hinges mainly on whether you have a food processor. I used a 6 cup food processor, a liquid measuring cup, measuring spoons, a medium mixing bowl, chef’s knife, serrated utility knife, and medium cutting board. A large wooden spoon and rubber spatula will also be helpful. I cheated a little and used the toaster for the bread, but if you’re doing more than a few pieces then a baking sheet will be a good addition.
OMG. The ingredients are so minimal, yet the flavors in Tomato Crostini with Whipped Feta are off the charts delicious not that you’d expect anything less from Ina. Definitely get the best grape or cherry tomatoes you can – they’re the star here – and ably supported by the salty tang of the feta. These little crostini are delicious on their own, but are transformed into an amazing meal with the addition of a poached egg and a crumble of bacon. Trust me on this – you definitely want to make this recipe.