How Easy is That?

What a great title for a cookbook!

My yearly cookbook under the tree was Ina Garten's latest masterpiece, (uh hum, currently found in Costco for under $20) How Easy is That?  What's not to love? A book filled with simple, quick recipes made with high quality ingredients that yield fantastic results.  In fact, Ina takes it a step further and provides insight as to how she streamlines her kitchen, great time management and planning as well as admitting to the "I just don't have time for it" perspective.  How can you not like a women who says, the hell with it, I'd rather be enjoying a cocktail with my friends than slaving over the stove. (I know it's my motto!)  It resonated with me.  It intrigued me and then, it showed up under the Christmas tree.  Now I ask, how great is that?

But hold on, expect the unexpected.  A great recipe for spiced nuts as well as a great appetizer with three ingredients and about ten minutes prep time!  Yup, prosciutto wrapped figs, add some olive oil and pop them in the oven.  Perfect!  Then, contrast it with making your own cheese! Did she stray from her title here?  Nope.  A few ingredients, twenty minutes and presto changeo...fresh ricotta cheese.  Mix a bunch of herbs in there and slap it on some toast, or "crostini" - perfect for guests, for brunch or lunch with a salad.  And the list goes on.

Ina Garten, well known as The Barefoot Contessa loves everything food.  She is down to earth, likable, sensible and even gives you the go ahead to cut corners.  However, the end result is first class all the way.  I can't say enough great things about her.  In fact, after my own heart, her travels to Italy and France have widened her American portfolio and her classics are heavily influenced by these two cultures.  Who can make celery taste good?  Ina and the Italians.  I rest my case.

This is a great book for those who made the new year's resolution to break bread with friends and family more.  It provides a variety of recipes from cocktail to dessert as well as a guide to simplify your kitchen experience, short cuts that make your life a whole lot simpler and wonderful images that inspire you to cook everything from beginning to end.  Am I getting my opinion across that I like this book?

Here is one side dish to get you started:

Scalloped Tomatoes (Serves 6)


Copyright, 2010 Barefoot Contessa, How Easy is That?

Ingredients

5 tablespoons good olive oil, divided

2 cups (½-inch) diced bread from a round rustic bread, crusts removed

3 pounds plum tomatoes, ½-inch-diced (14 to 16 tomatoes)

1 tablespoon minced garlic (3 cloves)

2 tablespoons sugar

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

½ cup julienned fresh basil leaves, lightly packed

1 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 350 degrees.

Heat 3 tablespoons of the olive oil in a large (12-inch) sauté pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. Add the tomato mixture to the bread cubes and continue to cook over medium-high heat, stirring often, for 5 minutes. Off the heat, stir in the basil.

Pour the tomato mixture into a shallow (6- to 8-cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with the remaining 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.