Just in time for they holidays, the dinner party maven herself, Ina Garten, released her cookbook "Make it Ahead: A Barefoot Contessa cookbook" on October 28. In this cookbook, she guides cooks through the steps to plan, prep and cook meals ahead of time, so that you can spend more time with your guests instead of in the kitchen. AJC had a chance to chat with Garten about the new cookbook and get her tips for holiday entertaining. Here's Garten on...
Her latest roast chicken
I'm known for my roast chicken and it's a classic crowd pleaser. Everyone loves roast chicken. In this book, the roast chicken with arugula was inspired by two people: the chef from Standard Grill in NYC and the late Judy Rogers from Zuni Cafe. I combined their takes with my recipe and made it easy to make ahead. When you put the garlic and thyme under the skin and you salt it, the flavors really seep into the chicken. All you have to do is roast the chicken on a high temperature and combine it with the arugula and bread.
The essential make-ahead ingredient
It's certainly salt. When you're cooking and you salt something in the end, it just tastes salty. But if you cook it and season it as you are going along, it really develops those flavors. The salt permeates through the food, whether its roast chicken, a pasta or beef tenderloin. I really try to focus on things that are not just okay to be made ahead, but are actually made ahead.
On salt
I always use Diamond Crystal Kosher salt in all my recipes. So if you cook with other types of salt like sea salt or pink Himalayan salt, you may have to adjust the salt amounts in the recipe a bit.
A tip for making it ahead
One of the keys in making food ahead is that certain flavors tend to desiccate, such as salt and acid. So when I make dishes in advance, I season it right before serving to prevent dissipation.
Her plate
I always have a protein, some sort of grain or starch, and vegetables. And a key for entertaining- always make sure to serve dessert. This time of year, a good Southern menu from the book could be the pork tenderloin wrapped in proscuitto, baked farro and butternut squash and the fresh apple spice cake.
On her favorite recipe in this cookbook
People couldn't stop eating my salted caramel nuts. The coffee granita is so surprising because it's so delicious and very easy to make. When you add that make-ahead whipped cream, which has a little bit of crème fraîche in it, it tastes like coffee and cream. It's one of my favorite things to have after a meal.
On holiday entertaining
The South has a cozier and more comfortable mindset in general, and it comes out during the holidays. People should keep in mind that the holidays are about making your friends and family feel good. You want to make warm and hearty foods ahead of time so that you can relax and enjoy your company.
On Southern Hospitality
I think Southern hospitality is good hospitality. It’s about making people feel welcome and happy that you are seeing them. Southern hospitality is about inviting people into your home and making them feel comfortable and I think it’s a good role model for everybody to follow.
About the Author
