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Introducing Trent's Favorites

Introducing Trent's Favorites

We really haven't kept it a secret: we adore Trent from @storeboughtisfine. I'm sure you've seen him on our Instagram stories, our lives, and even an instagram post here and there.

So, who is Trent exactly? Well, we'd love to introduce you!

You probably remember Trent from this post and this one, too.

Trent has become a dear friend of mine over the years and we share a mutual love for all things Ina Garten. When he began cooking his way through not one, but all of Ina's cookbooks - I knew we really would make such great friends.

 

Not only do we all adore Trent for his love of Ina & him sharing his way through each cookbook, he's also the kindest person ever. If you've ever spoken to him on Instagram and thought "wow, he is so nice!" I can attest to you - he's genuinely that nice in person, too.

So, without further adieu - I'd love to share Trent's top 5 favorite recipes from his time working his way through Ina's cookbooks!

And, we'd love to hear from you in the comments. What recipe has been your favorite?

 Recipe 1: Chicken Thighs with Creamy Mustard Sauce | View on Trent's Instagram | View Ina's Recipe

Recipe 2: Rigatoni with Sausage & Fennel | View on Trent's Instagram | View Ina's Recipe

Recipe 3: Mocha Chocolate Icebox Cake | View on Trent's Instagram | View Ina's Recipe

Recipe 4: Fried Chicken Sandwich | View on Trent's Instagram | View Ina's Recipe

Recipe 5: Charlie Bird Farro Salad | View on Trent's Instagram | View Ina's Recipe

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Ina Garten's Whiskey Sours

Ina Garten's Whiskey Sours

When it comes to a delicious Springtime drink that any guest will love - Whiskey Sours are always a great go-to. In the words of Ina Garten herself, "I like to greet my friends with a drink in my hand" - and I absolutely am the same! I think a good drink is the perfect icebreaker when having guests over and you really can't go wrong with a good Sour.

 

Here's Ina's recipe:

  • 3/4 cup Jack Daniel’s Tennessee Whiskey
  • 1/2 cup freshly squeezed lemon juice (3 lemons)
  • 1/2 cup freshly squeezed lime juice (4 limes)
  • 2/3 cup sugar syrup
  • Maraschino cherries

Combine the whiskey, lemon juice, lime juice, and syrup.  Fill a cocktail shaker halfway with ice, and fill two-thirds full with the cocktail mixture.  Shake for 30 seconds and pour into martini glasses.  Add a maraschino cherry and serve ice cold.

Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

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Ina Garten's Panna Cotta with Raspberry Sauce

Ina Garten's Panna Cotta with Raspberry Sauce

I generally don’t consider something a dessert if it doesn’t have chocolate in it but I decided to switch things up and try Ina Garten's Panna Cotta with Raspberry Sauce.

I’m so glad I did! The raspberry sauce in itself is delicious. Add the sauce to the Panna Cotta and you have a delicious dessert. It’s simple to make and looks gorgeous.

The panna cotta needs to sit overnight, so make sure you read recipe ahead of time.  But it is a great recipe to make ahead.  Prepare panna cotta and raspberry sauce the day before and simple add sauce and fresh raspberries before serving. They are perfect in our simple glassware - cocktail glass served on a silver tray.

Ingredients:

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 
3/4 cup sugar 
2 tablespoons Grand Marnier liqueur 
Fresh Raspberry Sauce, recipe follows
2 (6-ounce) packages fresh raspberries 


Fresh Raspberry Sauce:
1 (6-ounce) package fresh raspberries
1/2 cup sugar 
1 cup (12 ounces) seedless raspberry jam, such as Tiptree
1 tablespoon framboise liqueur 

 

Directions:

In a small bowl, sprinkle the gelatin on 3 tablespoons cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.


Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat just until the sugar dissolves. Off the heat, stir the softened gelatin into the hot cream and stir until dissolved.

Pour the hot cream and gelatin mixture into the cream and yogurt mixture and stir in the Grand Marnier. Pour into 7 or 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover them with plastic wrap and refrigerate overnight.


Before serving, spoon 2 tablespoons of the Fresh Raspberry Sauce on each panna cotta and top with fresh raspberries. Serve cold.

Fresh Raspberry Sauce:

Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

Recipe courtesy of Ina Garten

Shop the post: Glasses, Plastic Container, Serving Tray

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Guest Post: Trent from StoreBoughtisFine Favorite Chicken Recipes

Guest Post: Trent from StoreBoughtisFine Favorite Chicken Recipes

You don't realize when you start sharing your love of Ina Garten just how vast the community is! When I began Cassandra's Kitchen, I had personally known Ina for years but the more I shared, the more I realized everyone loved her just as much as myself and my family does.

One of people I met that I've adored all this time was Trent from @storeboughtisfine. Trent loves Ina just as much as I do but truly loves how easy her recipes are.

Trent began working his way through every Barefoot Contessa cookbook starting back in 2015 and has since finished EVERY recipe (over 750!!!)

Here are a few of Trent's favorite chicken recipes. Click the image to go straight to his post about it!

 

 

 

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Apple Harvest Salad

Apple Harvest Salad

Do you have a favorite salad combination?

Most of the time I just use the veggies I have in the fridge but I’m so happy when I have all the ingredients for an Apple Harvest Salad because it's so yummy!

I typically fill my bowl with lettuce, red onion, sliced apples, pecans, goat cheese, dried cranberries and cucumbers.  The balsamic vinaigrette recipe from our salad dressing bottle is also perfect for this salad.

Do you have a favorite salad combination?  Let us know below in the comments! We may even share on our blog!

Shop the post: Round Wooden Salad Bowl, Salad Dressing Bottle, Salad Serving Set, Marble Salt Keeper

 

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Ina Garten Garlic Roasted Potatoes

Ina Garten Garlic Roasted Potatoes

This is one of Ina’s recipes that I make over and over again.

Ina use to sell them in her store Barefoot Contessa in East Hampton, NY.  I was very young when I worked there and just didn’t understand why so many of these potatoes would sell.  And, now I get it.  They are delicious and so easy to make so it's no wonder they're so popular.

Your house will smell amazing just 5 min after these garlic roasted potatoes go in the oven.  I like mine crispy!

Serve with steak and a delicious salad and you have a quick, easy meal. Plus, they make great leftovers.  My husband loves to add them to his eggs the next day and it makes for an easy and delicious breakfast.

Shop the post: Sheet Pans, Good Extra Virgin Oil, Salt Keeper, Peppermill, Peppercorns, Stainless Steel Bowl in 8qt, Crock for Parsley

Ingredients:

Directions:

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

*Recipe courtesy of Ina Garten & Food Network

 

Shop the post: Sheet Pans, Good Extra Virgin Oil, Salt Keeper, Peppermill, Peppercorns, Stainless Steel Bowl in 8qt, Crock for Parsley

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Ina Garten's Breakfast Fruit Crunch

Ina Garten's Breakfast Fruit Crunch
Ina’s Breakfast Fruit Crunch is the perfect way to start or end your day.  I’m a huge oatmeal/granola fan and I could eat this everyday.  It looks gorgeous in our LaRochere Amite glassware.  
  • 1 cup old-fashioned or quick-cooking (not instant) oatmeal
  • ½ cup sweetened, shredded coconut
  • ½ cup sliced or slivered almonds
  • 3 tablespoons vegetable oil
  • 2 tablespoons honey
  • 8 to 10 strawberries, diced
  • ½ cup blueberries
  • ¼ fresh pineapple, preferably golden, diced
  • 2 cups plain yogurt

Preheat the oven to 350 degrees.

To make the granola, toss the oatmeal, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a metal spatula, until the mixture turns an even golden brown, about 20 minutes.

Remove the granola from the oven, scrape the pan with the spatula to loosen the granola, and allow to cool, stirring once.

Combine the strawberries, blueberries, and pineapple in a bowl.  In 4 parfait glasses or tall glasses, alternately layer half the fruit, then half the yogurt, and sprinkle with the cooled granola.  Repeat with a second layer of fruit, yogurt, and granola.

Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

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Cooking with Barbara: Swordfish & Salad

Cooking with Barbara: Swordfish & Salad

My parents were visiting for New Years recently and I knew it was the perfect opportunity to cook with my mom.  I learn so much cooking with my mom.  As many of you know, my mom (Barbara Libath) was Ina Garten's assistant for 20+ years.

 One of her jobs then (and still today) is to test recipes.  Is there anyone better to learn from? And truthfully, one thing my mom is really good at is pulling together great menus with Barefoot Contessa Recipes. 

On New Year's Eve, we wanted to serve fresh seafood so I visited a local seafood shop, Bluffton Oyster Company, for some swordfish.  My mom suggested that the Balsamic Onions and Blue Cheese Salad would compliment it.  Of course, she was right (mothers are always right!) It was a delicious meal that we could serve again and again and perfect for any occasion.
If you're looking for some of these recipes or recipes similar to them - we highly suggest The Barefoot Contessa Cookbook & Barefoot Contessa Parties!.
Here are some handy links: 
Balsamic Onions and Blue Cheese Salad Barefoot Contessa Parties pg 122
Swordfish with Tomatoes and Capers - Barefoot Contessa Cookbook pg 136 
Products used:
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Mother's Day Brunch

A beautiful Brunch table set with Ina Garten staples.

As many of you know, my mom Barbara has been Ina Garten’s assistant for more than 20 years. What started as a part-time job working on The Barefoot Contessa Cookbook turned into an exciting, life-changing career and unique friendship. Last week my mom and I decided to have an early Mother’s Day brunch and cook together. Whenever my mother visits, we cook. Mother’s Day is no exception - she has so much wisdom in the kitchen and I’m always learning from her. We laugh and chat. If I happen to rush through things or get ahead of myself, my mom gives me the “that’s not how Ina does it” line. It’s wonderful. 

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