Food Network Schedule June 17 - June 22
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Monday, 12:30pm/11:30c - Good Stuff
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There’s good food and great culinary adventures as Ina Garten explores the culinary scenes and cooks on her vacation in Napa. There’s an incredible California-style lunch alfresco with Roasted Asparagus and Prosciutto drizzled in Easy Hollandaise using the best products from local markets. Then there's an unbelievable steak master class with Ina’s friend Tyler Florence at his restaurant El Paseo, where he’s sharing the secrets to making a perfectly cooked Porterhouse Steak. Then off with Jeffrey on a covert mission to blend a bottle of Chateau Garten, Ina’s heading to San Francisco to shop for everything she needs for a perfect no-cook sunset picnic right in the middle of a vineyard.
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• El Paseo Porterhouse Steak
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• Napa Picnic
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• Roasted Asparagus & Prosciutto
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Barefoot Contessa Foolproof
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• Easy Hollandaise Sauce
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Barefoot Contessa Foolproof
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Monday, 4:00pm/3:00c - Eat Like a Local
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The Barefoot Contessa’s on vacation in Napa and a trip to the local St. Helena Farmer’s Market inspires a fabulous lunch of Tomato Crostini and Whipped Feta. Then it’s Thomas Keller-style take out – Ina’s getting Buttermilk Fried Chicken from his restaurant Ad Hoc, plus the secret recipe from the chef. As the sun sets, it’s cocktail hour in California, complete with Ina’s thyme Roasted Marcona Almonds and a cocktail master class with top mixologist Jon Gasparini - Basil Gimlet or Napa Spritz anyone?
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• Buttermilk Fried Chicken
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• Basil Gimlet
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• Napa Spritz
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• Tomato Crostini with Whipped Feta
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Barefoot Contessa Foolproof
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• Thyme-Roasted Marcona Almonds
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Barefoot Contessa Foolproof
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Monday, 4:30pm/3:30c - Italian Every Time
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It’s back to basics on elegant easy entertaining. The answer is cook Italian. When people are expecting something fancy - whether it’s a party over the holidays or another special occasion - make it simple and surprise them. On the menu are a fabulous Baked Shrimp Scampi and Roasted Artichoke Salad, then a no cook Fruit Salad with Limoncello and Honey Lemon Yogurt. Plus tips on choosing wine, a great table setting and an antipasti master class with friends.
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• Roasted Artichoke Salad
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• Baked Shrimp Scampi
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Barefoot Contessa Back to Basics
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• Fruit Salad with Limoncello
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Barefoot Contessa Back to Basics
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Tuesday, 12:30pm/11:30c - Brunch Bunch
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Ina is working on an article about brunch and calls in the help of a few brunch expert friends. While local florist Michael Grimm creates a flower display to go on the brunch table set and photographed by Miguel Florres, Ina is busy in the kitchen whipping up Baked Blintzes with Blueberry Sauce, Apricot Butter, Roasted Hazelnut Granola and a Fruit Platter.
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• Apricot Butter
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• Baked Blintzes with Fresh Blueberry Sauce
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Barefoot Contessa Back to Basics
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• Fruit Platter
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• Roasted Hazelnut Granola
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Tuesday, 4:00pm/3:00c - Modern Comfort
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Ina cooks up comfort classics - with a modern twist - such as French Toast Bread Pudding and Seafood Pot Pie. Plus, New York caterer Mary Giuliani stops by to show Ina how to make her famous Miniature Grilled Cheese Sandwich Canapés. This is comfort for breakfast, dinner and entertaining.
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• French Toast Bread Pudding
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Barefoot Contessa How Easy is That?
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• Mary's Grilled Cheese Sandwiches
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• Seafood Potpie
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Tuesday, 4:30pm/3:30c - Friday Night Dinner
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Ina is making a special Friday dinner for Jeffrey’s return from working away all week. It’s traditional Jewish food but with a modern twist - like Chopped Liver, made with Madeira wine and served pate style on Matzos, Brisket made with a heap of vegetables, spinach sautéed in garlic, and one of Jeffrey’s favorite sweet treats- Rugelach.
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• Chopped Liver
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Barefoot Contessa Parties!
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• Brisket with Carrots and Onions
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Barefoot Contessa Parties!
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• Garlic Sauteed Spinach
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Barefoot Contessa Family Style
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• Rugelach
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Barefoot Contessa Parties!
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Wednesday, 12:30pm/11:30c - Buon Appetito
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Ina’s on an Italian adventure. First, Classic bolognaise gets an easy makeover with a quick Weeknight Bolognaise. Then it’s a Tuscan classic, Roasted Sausage and Grapes with renowned chef Johanne Kileen from Il Forno. Finally, it’s everything you need to know about Parmesan plus two easy Canapés delicious Parmesan Crisps and elegant Parmesan Shards, perfect with drinks. And the day wouldn't be complete without "Ask Ina," where she tackles questions on all things Italian.
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• Parmesan Crisps
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• Roasted Sausage and Grapes
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• Spring Green Risotto
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Barefoot Contessa Back to Basics
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• Weeknight Bolognese
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Barefoot Contessa How Easy is That?
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Wednesday, 4:00pm/3:00c - The Flame Game
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Ina’s card shark friends are coming over to play bridge, but this time Ina is shaking things up with a pre-game BBQ. This episode is back to basics on playing with fire, as Ina turns up the volume on real barbeque classics.
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• Confetti Corn
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Barefoot Contessa Back to Basics
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• Creamy Cucumber Salad
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Barefoot Contessa Back to Basics
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• Pomegranate Cosmopolitans
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Barefoot Contessa Back to Basics
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• Sliders
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Wednesday, 4:30pm/3:30c - Cooking with Wine
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Ina reveals the secrets of cooking with wine and gets the low down on cheese and wine pairings from her friend and wine expert Martine Warner. Then she sits down to tackle several "Ask Ina" wine questions.
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• Wild Mushroom Risotto
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Barefoot Contessa Back to Basics
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• Beef Short Ribs
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• Fresh Raspberry Gratins
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Barefoot Contessa Back to Basics
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Thursday, 4:00pm/3:00c - Oven Rules
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Ina goes back to basic on oven rules to turn up the volume on flavor with simple oven techniques - cooking with the oven on high, low and even turned off! First the dial gets cranked up to high for a filet of beef that becomes incredible Truffled Sandwiches. Then, Ina turns it down to low for Roasted Tomatoes that make a spectacular Caprese Salad. Finally, she turns it off completely to make sweet, crisp Meringues Chantilly with Roasted Berries.
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• Roasted Tomato Caprese Salad
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Barefoot Contessa Back to Basics
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• Truffled Filet of Beef Sandwiches
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Barefoot Contessa Back to Basics
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• Meringues Chantilly with Roasted Berries
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Thursday, 4:30pm/3:30c - Housewarming Party
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Ina’s friend Valerie has just moved to the neighborhood and Ina is cooking for her housewarming party. While Ina prepares delicious Rack of Roast Pork, Herbed New Potatoes and Oven-Baked Asparagus, Valerie’s other guests dig in to an appetizer of Ina’s light and fluffy Cheesy Puffs while they celebrate the occasion.
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• Cheese Puffs
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Barefoot in Paris
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• Real Margaritas
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Barefoot Contessa Parties!
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• Loin of Pork with Green Peppercorns
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Barefoot in Paris
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• Herbed New Potatoes
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Barefoot in Paris
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• Roasted Asparagus
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• Apple Cake Tatin
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Friday, 12:30pm/11:30c - Baby Shower
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Nothing beats a surprise party except a surprise baby shower - everyone’s in the mood to celebrate. So here’s the story: the expectant mom thinks she’s coming for a quiet supper. Little does she know her friends are bringing the decorations and Ina's cooking Greek Gazpacho and Baked Salmon Nicoise - and Pecan Shortbread for dessert and favors.
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• Greek Gazpacho
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• Roasted Salmon Nicoise Platter
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• Pecan Shortbread
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The Barefoot Contessa Cookbook
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Saturday, 11:00am/10:00c - Dinner in Napa
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It’s a tale of two Napa dinners: first, a casual alfresco meal with Jeffrey – on the menu are Israeli Couscous and Tuna Salad, and Raspberry Crumble Bars. It’s Barefoot with a California twist. Along the way, Ina’s learning the salad secrets of some of San Francisco’s coolest chefs, and there’s a trip down memory lane to a Napa gourmet grocer. Then dinner out is with none other than the fabulous Michael Chiarello, one of the culinary kings of Napa, who’s cooking his incredible harvest dish Chicken a la Vendemmia with grapes picked from his vineyard.
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• Chicken a La Vendemmia
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• Israeli Couscous & Tuna Salad
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Barefoot Contessa Foolproof
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• Raspberry Crumble Bars
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Barefoot Contessa Foolproof
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