Ina Garten, the author of nine bestselling cookbooks and host of Food Network’s Barefoot Contessa: Back to Basics—winner of both Emmy and James Beard awards—has just released her eagerly anticipated 10th book, Cooking for Jeffrey: A Barefoot Contessa Cookbook. The new cookbook is filled with the recipes Jeffrey and their friends request most often, as well as stories from Ina and Jeffrey’s many years together; look out for traditional recipes with updates (Brisket with Onions and Leeks), new favorites (Roasted Salmon Tacos), and even a chapter devoted entirely to bread and cheese, with recipes and tips.
Below is a look at two of our favorite recipes from the cookbook, plus an exclusive video. If you’re into the dishes that you see here, then be sure to join us Wednesday, November 9 at your local store for our monthly Cookbook Club event. $75 per person includes a cooking demonstration from one of our culinary specialists, your own copy of the cookbook, and a generous tasting of all the dishes prepared. On the menu: Skillet-Roasted Lemon Chicken, Root Vegetable Gratin and Apple Pie Bars. Get in touch with your local store for more details.
While you’re at it, book a seat on Ina’s Cooking for Jeffrey tour before tickets sell out! Tickets are available now for this limited series, which will take place in four different cities: Tampa, Florida; Fort Lauderdale, Florida; Minneapolis, Minnesota; and Mesa, Arizona. We’re also offering ticket holders autographed copies of Ina’s new book for purchase online to be picked up at each event. In each city, Ina, who’ll be joined by a local moderator, will share behind-the-scenes stories of filming her award-winning television show, the inspiration behind her latest book, and memories of breaking bread with family and friends at her home in the Hamptons. Audience members will also have an opportunity to ask her questions following the interview. Reserve your seat now.
Camembert & Prosciutto Tartines
My favorite bakery in Paris is Poilâne. It is owned by my friend Apollonia Poilâne, whose grandfather started it in 1932. Next to the bakery is a restaurant where they make tartines, or open-faced sandwiches, on Poilâne’s iconic sourdough bread. My favorite, made with creamy Saint- Marcellin cheese and salty jambon de bayonne, is the inspiration for this recipe with Camembert and prosciutto.
6 to 12 (1⁄2-inch-thick) slices from a round rustic country bread, depending on the size of the loaf
2 (8-ounce) Camembert cheeses
12 to 15 thin slices Italian prosciutto
1⁄4 teaspoon dried thyme
Kosher salt and freshly ground black pepper
Minced fresh chives, for serving
Preheat the broiler. Position an oven rack 5 to 6 inches below the heat.
Lay the slices of bread in one layer on a sheet pan. Slice both Camemberts 1⁄3 inch thick across, making about 12 slices from each. Place the cheeses on the bread in a single layer, cutting them to fit and covering most but not all of the surface of the bread. Cover the bread and cheese completely with a layer of prosciutto, sprinkle with the thyme, then sprinkle with salt and pepper.
When the broiler is hot, place the sheet pan on the prepared rack and broil the tartines for 2 to 3 minutes (leaving the oven door slightly ajar), turning the pan once to brown evenly, until the prosciutto is browned and crispy. Watch the tartines carefully so they don’t burn! Cut each tartine crosswise into 11⁄2‑inch slices, sprinkle with chives, and serve warm.
You can order Poilâne bread at Poilane.com.
Make ahead: Assemble on a sheet pan an hour in advance and broil just before serving.
Vanilla Rum Panna Cotta with Salted Caramel
Since I discovered Fran’s salted caramels, I’ve loved the combination of salt and caramel. I particularly like caramel with undertones of vanilla to balance the sweetness. Cold, silky panna cotta is perfect with warm, salty caramel. Make this panna cotta in advance and just heat the caramel and pour it on top before serving.
2 teaspoons (1 packet) unflavored gelatin
3 cups heavy cream, divided
2 cups plain whole-milk yogurt
2 teaspoons pure vanilla extract
Seeds scraped from 1 vanilla bean
¾ cup sugar
Dark rum, such as Mount Gay
½ cup good caramel sauce, such as Fran’s
Fleur de sel
In a small bowl, sprinkle the gelatin on 3 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
Meanwhile, in a large bowl, whisk together 1 ½ cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 ½ cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, stir the softened gelatin into the hot cream until dissolved. Pour the hot cream–gelatin mixture into the cream-yogurt mixture and stir in 3 tablespoons of rum. Pour into 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and allow to chill overnight.
Before serving, heat the caramel sauce with 2 teaspoons of rum in a small bowl in the microwave or a small saucepan set over low heat, just until warm. Spoon a thin layer of warm caramel on each cold panna cotta, sprinkle with fleur de sel, and serve.
Note: I make vanilla extract by soaking vanilla beans in vodka.
Reprinted from Cooking for Jeffrey. Copyright © 2016 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.