tv this week barefoot contessa

Ina Garten Photo: Quentin Bacon

Ina's show "Barefoot Contessa: Back to Basics" airs Sunday at 7:00 a.m. and 11:30 a.m., Monday at 12:30 p.m., Tuesday - Thursday at 12:30 p.m., 4:00 p.m., and 4:30 p.m., and Friday at 12:30 p.m. on Food Network (all times ET.)

Filmed in Ina's kitchen in East Hampton, New York, each 30-minute episode features recipes, menus, and serving ideas for stress-free cooking, baking, and entertaining.

Below are this week's programs. Just click on the name for the full recipe.

Food Network Schedule September 29 - October 5
Monday, 12:30pm/11:30c - Restaurant Rules
This is a collection of restaurant inspired dishes to cook at home. Great ideas, shortcuts on how to dine out at home. Ina will be cooking with Frank Pellegrino from the famous Rao's Restaurant and getting insider information from the best kitchen's in America.
  •  Peas with Prosciutto
  •  Prosciutto Roasted Bass with Autumn Vegetables Barefoot Contessa Back to Basics
  •  Rao's Famous Lemon Chicken
  •  Skillet Brownies
  •  Flavored Olive Oil

Monday 4:00pm/3:00c - The Adventure Begins
It’s day one of Ina and Jeffrey’s Napa vacation adventure and Ina’s kicking off the cooking with a fabulous casual dinner of Chicken with Wild Mushrooms, Green Salad and a Napa vinaigrette. The fun continues with an invitation to cook a wine country Baked Goat Cheese with Maria Sinskey at her fabulous vineyard. Then it’s a casual Napa style supper alfresco: Jeffrey’s grilling Pork Chops served with Ina’s Green Beans Gremolata - and he’s springing for a big surprise for dessert.
  •  Baked Goat Cheese
  •  Chicken with Wild Mushrooms Barefoot Contessa Foolproof
  •  Green Beans Gremolata Barefoot Contessa Foolproof
  •  Green Salad & Napa Wine Vinaigrette
  •  Grilled Pork Chops

Monday 4:30pm/3:30c - Easy French
Its back to basics on French food. Ina makes Jeffrey a French inspired meal based on bistro favorites barefoot style – simple, easy and delicious. On the menu is Roasted Butternut Squash Salad with Warm Cider Vinaigrette followed by Easy Sole Meuniere inspired by the local street markets of Paris- and then for dessert, an incredible French Apple Tart. Bon Appetit!
  •  Roasted Butternut Squash Salad with Warm Cider Vinaigrette Barefoot Contessa Back to Basics
  •  Easy Sole Meuniere Barefoot Contessa Back to Basics
  •  French Apple Tart Barefoot Contessa Back to Basics

Tuesday, 12:30pm/11:30c - Cocktail Hour
It’s back to basics on cocktail parties. Ina is writing a plan and showing her friend Jack how to throw the perfect foolproof cocktail party. There are both appetizers to buy - olives & marcona almonds and Salami and hot house cucumbers and appetizers to make - delicious Roasted Shrimp Cocktail, Blue Cheese and Walnut Crackers, and Ham and Cheese in Puff Pastry.
  •  Roasted Shrimp Cocktail Barefoot Contessa Back to Basics
  •  Ham and Cheese in Puff Pastry
  •  Blue Cheese & Walnut Crackers

Tuesday, 4:00pm/3:00c - Modern Comfort
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.
  •  French Toast Bread Pudding Barefoot Contessa How Easy is That?
  •  Mary's Grilled Cheese Sandwiches
  •  Seafood Potpie

Tuesday, 4:30pm/3:30c - Breakfast, Lunch and Dinner
Ina embarks on a day of experimentation and tests out some classic, comforting recipes on her work colleagues. First up are her Strawberry Scones which she reworks with two new ingredients, then a hearty Wild Mushroom Lasagna, inspired by produce found at her local organic mushroom farm, and a simplified Shrimp Bisque, with all the wow factor but half the effort.
  •  Strawberry Scones The Barefoot Contessa Cookbook
  •  Strawberry and Walnut Scones
  •  Portobello Mushroom Lasagna Barefoot Contessa at Home
  •  Shrimp Bisque Barefoot Contessa at Home

Wednesday, 12:30pm/11:30c - Flour Power
Ina unleashes flour power and revels her bread secrets. First there’s Honey White Bread, the perfect basic loaf everyone needs in their repertoire, plus tips from master baker Amy Scherber from Amy’s Bread in NYC. Then the humble sandwich reaches new heights in an incredible open Tuna and Hummus Sandwich and Ina gets creative with crumbs when she creates her delicious Mussels and Basil Breadcrumbs. And finally, it's all you need to know on bread and baking in "Ask Ina."
  •  Croissant Bread Pudding The Barefoot Contessa Cookbook
  •  Honey White Bread Barefoot Contessa at Home
  •  Mussels and Basil Bread Crumbs Barefoot Contessa How Easy is That?
  •  Panettone Bread Pudding
  •  Tuna and Hummus Sandwiches Barefoot Contessa How Easy is That?
  •  Hummus Barefoot Contessa How Easy is That?

Wednesday, 4:00pm/3:00c - Home Comforts
One of Ina’s friends has just moved to a new house, and to celebrate, Ina and her friend Allison Belmore come up with the idea of a "settling in" dinner. On the menu are the most comforting dishes of all time – Mac and Cheese and Peach and Raspberry Shortcakes filled with Vanilla Whipped Cream.
  •  Creamy Vinaigrette
  •  Grown Up Mac and Cheese
  •  Mussels in White Wine Barefoot in Paris
  •  Lemon Curd Tart

Wednesday, 4:30pm/3:00c - Good Home Cooking
Ina’s friend’s daughter is studying really hard at college, so she invites her and her two lovely friends to her home for some fabulous home cooked food.
  •  Blueberry Coffee Cake Muffins Barefoot Contessa Family Style
  •  Fresh Fruit Platter The Barefoot Contessa Cookbook
  •  Gravlax with Mustard Sauce Barefoot Contessa Back to Basics
  •  Orange Banana Smoothie

Thursday, 12:30pm/11:30c - Herb Hall of Fame
It’s back to basics on ramping up flavor with herbs. Ina makes Chive Risotto Cakes, Pasta with Pecorino, and Fresh Cream of Tomato Soup- using simple herb tricks to turn up the volume. She also visits some nearby gardens for herb inspiration.
  •  Chive Risotto Cakes Barefoot Contessa Back to Basics
  •  Cream of Fresh Tomato Soup Barefoot Contessa Back to Basics
  •  Pasta with Pecorino and Pepper Barefoot Contessa Back to Basics

Thursday, 4:00pm/3:00c - Bread Winner
It’s back to basics on bread. Ina’s friend is writing an article about interesting ways to use bread so Ina’s volunteered to test out three recipes which all use bread in different ways - and then there will be a taste test to vote for a winner. The contenders are - delicious Salmon Cakes that use white breadcrumbs, a bubbling golden bread with PanettoneBread Pudding and a great hearty tomato soup Pappa al Pomodoro that’s got bread in it and on it.
  •  Pappa al Pomodoro Barefoot Contessa Back to Basics
  •  Salmon Cakes
  •  Panettone Bread Pudding

Thursday, 4:30pm/3:30c - Saturday Night, Sunday Breakfast
Ina is hosting a delicious Sunday brunch party for a group of weekend guests, and the key to a successful brunch is to make as much as you can in advance. On the menuare Banana Crunch Muffins, Vanilla Yogurt with Fruit, Bloody Marys, Smoked Salmon Frittata and Orange Marmalade Butter. This is weekend laid-back food that's made in advance and eaten at leisure.
  •  Banana Crunch Muffins The Barefoot Contessa Cookbook
  •  Spicy Bloody Mary Barefoot Contessa at Home
  •  Fresh Fruit with Honey Vanilla Yogurt
  •  Marmalade Butter
  •  Smoked Salmon Frittata Barefoot Contessa Family Style

Friday, 12:30pm/11:30c - Weekend Lunch
One weekend, two easy elegant lunches. First, Ina makes Warm Duck Salad followed by Blueberry Crumb Cake, and the following day, Saffron Risotto with Butternut Squash and Chocolate Sorbet.
  •  Saffron Risotto with Butternut Squash Barefoot Contessa Family Style
  •  Warm Duck Salad Barefoot Contessa at Home
  •  Chocolate Sorbet Barefoot Contessa at Home
  •  Blueberry Crumb Cake Barefoot Contessa at Home

Sunday 7:30am/6:30c - Dinner in Napa
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.
  •  Chicken a La Vendemmia
  •  Israeli Couscous & Tuna Salad Barefoot Contessa Foolproof
  •  Raspberry Crumble Bars Barefoot Contessa Foolproof

Sunday 10:00a.m./9:00c - What's Cooking in Brooklyn
  •  Bien Cuit Baguettes
  •  Grits, Country Ham, & Red-Eye Gravy
  •  Snap Peas with Pancetta and Parmesan
  •  Spicy Pimento Cheese