Sounds simple enough…ĩ:07 – Now it’s time to work on the Zucchini Gratin which Ina particularly likes because it’s an easy way to make a vegetable dish in advance.ġ0:18 – So, I’ve been watching Ina on the regs for a while now and I still don’t know why nutmeg is a traditional gratin spice.ġ1:34 – Ina is not messing around with this gratin, cheese, breadcrumbs, and little dots of butter are in the topping. For wine – another burgundy or similar to pair with the wine in the dish. Basically, concentric circles of fruit wedges.ĥ:05 – I just realized that Ina didn’t peel the plums, 100 points in favor of fruit that doesn’t require peeling!Ħ:33 – Instructional Phone Call Alert! Genevieve requires guidance on flowers and wine to go with the dinner and Ina says – one color, one type of flower, and lots of them.
#Barefoot contessa italian plum tart pro#
Pro Tip #2: Flour the measuring cup if it sticks.Ĥ:11 – Ina says she likes to use Italian Prune Plums when they’re in season, but today it’s just regular black plums in a lotus pattern. and Ina is setting some aside to put over the top of the plums.ģ:42 – Pro Tip #1: Use a metal measuring cup to press the crust into place and create a sharp corner where the bottom and sides meet. No rolling involved, you say…?Ģ:16 – The crust mixture is compared with a typical crumble topping – butter, sugar, finely chopped walnuts, etc. This is one legit motivator.ġ:20 – First up is dessert, a Plum Tart with a walnut crust, which just has to be pressed into the pan.
The Menu: Filet of Beef Bourgignon, Zucchini Gratin, Plum TartĠ:34 – Ina says this dinner is for her friends’ daughter Genevieve as a post-med school exam treat. The Set-up: Ina’s cooking a dinner party menu that will be delivered to a friend’s daughter in the city. I’ll share both my successes and um, challenges, along the way and we’ll see if I can keep up with the Contessa!
The catch? This is my version of cooking school and I’m making these recipes for the first time. 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.
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