Make It Ahead (or Ina, Part III)

I pride myself in not being a fan-girl fanatic (most of the time). I’m not sure who I would really pay big bucks to go see or meet. (I did drop $85 bucks to meet Anthony Bourdain, RIP, once though.) That being said, I think I am turning into a bit of an Ina fan. (Oh, and I still love Ruth Reichl!)

About the Book:

For the first time, trusted and beloved cookbook author Ina Garten, the Barefoot Contessa, answers the number one question she receives from cooks: Can I make it ahead? If you’ve ever found yourself stuck in front of the stove at your own party, scrambling to get everything to the table at just the right moment, Ina is here to let you in on her secrets!

In Make It Ahead, each recipe includes clear instructions for what you can do ahead of time, and how far in advance, so you can cook with confidence and eliminate last-minute surprises. Make a pitcher of Summer Rosé Sangria filled with red berries, let it chill overnight for the flavors to develop, and you have a delicious drink to offer your friends the minute they arrive. Simmer a pot of Wild Mushroom & Farro Soup, enjoy a bowl for lunch, and freeze the rest for a chilly evening. You can prep the kale, Brussels sprouts, and lemon vinaigrette for Winter Slaw ahead of time and simply toss them together before serving. Assemble French Chicken Pot Pies filled with artichokes and fresh tarragon a day in advance and then pop them in the oven half an hour before dinner. And for dessert, everyone needs the recipe for Ina’s Decadent (gluten-free!) Chocolate Cake topped with Make-Ahead Whipped Cream. Ina also includes recipe for the biggest cooking day of the year—Thanksgiving! Her Ultimate Make-Ahead Roast Turkey and Gravy with Onions & Sage may just change your life.

With beautiful photographs and hundreds of invaluable make-ahead tips, this is your new go-to guide for preparing meals that are stress-free yet filled with those fabulously satisfying flavors that you have come to expect from the Barefoot Contessa. (From Ina’s website)

About the author:

Again, The Barefoot Contessa needs no introduction.

What I thought…

In my last few posts, I posited that I perhaps was a unbiased cookbook reviewer because I was not up on all the social media stars and hype. Ina is beyond that trivial stuff. Just know that I am in love with Ina and her recipes, her style, and her books. I checked out the Kindle version from the library one weekend and was enthralled.

Again, I’m a little new to the Ina fan club so I guess I didn’t realize how much actual prepared food came out of her little shop in East Hampton. I thought it was just a specialty food store but Ina and her staff created delicacies for her patrons to take home, everything from muffins to frozen pot pies to be popped in the oven. She prided herself on creating dishes that were fine to serve later, some even were better with a bit of shelf life under their belts. That leads us to the recipes in this book.

I didn’t just want to write recipes that were okay when they’re made ahead, I wanted to write recipes that were actually better if they’re made ahead. (14)

Most of these recipes, however, can be made immediately. The instructions contain both ways—making it for now with instructions for ahead-of-time prep. There are a few that do need overnight marinating or melding of flavors in the fridge.

As an unexpected and added bonus, Whole Wheat Peanut Butter Dog Biscuits is the first recipe in this cookbook! Ina, you had me at dog biscuits. 

The “Cocktail” section is perfect for warm weather sippers with Summer Rosé Sangria (35) and Jalapeno Margaritas (39). Her Cranberry Martinis (41) could go either way, summer sipping on the patio or November slurping prepping the turkey. To round out this section, she includes some simple appetizers to nosh on including her famous Truffled Chicken Liver Mouse (52).

“To Start” includes soups and salad recipes. Every single one of them can be made ahead. Salads are prepped and assembled in no time. Soups are reheated and garnished. Combine a soup and a salad for a full meal. I would like to try the combo of Caesar Salad with Blue Cheese & Bacon (70) with the Cauliflower & Celery Root Soup (94). Honestly though, that Caesar looks like a meal unto itself.

A few more salads are in the “Lunch” section like Quinoa Tabbouleh With Feta (137) and the Winter Slaw (141) which was mentioned above. Some sandwich fare is here too: Ham & Leak Empanadas (127) and Tomato Mozzarella Pan Bagnat (150). 

“Dinner” is extensive with sixteen recipes. Most any cook no matter their cooking experience could handle these. The chicken recipe from Roast Chicken with Bread & Arugula Salad (169-170) is similar to one in Go-To Dinners but without the butter. I would default to the Go-To one. I have to brag on my mom who did the Make-Ahead Roast Turkey (181-182) back when Ina was probably still working at the White House. Should have published a full blown cookbook, Mom! All of the photos in this book are fabulous but I think especially so in this section. She includes pasta recipes for Pastitsio (223-224) and Roasted Vegetable Lasagna (228-230) along with a few seafood dishes (roasted fish, Easy Coquilles Saint Jacques, Provençal Fish Stew, and roasted shrimp).

I could make meals out of most veggies dishes and that is true with most all of the recipes in “Vegetables.” Case in point, the Asparagus & Prosciutto Bundles (264-265), Spinach & Ricotta Noodle Pudding (267-268) and Crusty Baked Potatoes with Whipped Feta (274-275). I could eat an entire pan of Make-Ahead Goat-Cheese Mashed Potatoes (279-280). Don’t judge.

“Desserts,” as one would expect, are amazing (and mostly simple). Remember I was amazed to find basically a pig-in-a-blanket recipe in her Go-To Dinners. I was equally surprised to see a no-bake cookie in the dessert section. Of course, it’s totally elevated using Perugina milk chocolate and Lindt bittersweet chocolate. Melt it all down and toss in dried cranberries and corn flakes for English Chocolate Crisps (428-430)! Tada!

I found it strange that “Breakfast” was at the end of the book. Every recipe in this section could be made ahead and presented on an elaborate breakfast buffet, something for everyone. Breakfast bread lovers, there are these recipes:  Sour Cream Corn Bread(438), those waffles (452), Salt & Pepper Biscuits (466), or Blueberry Bran Muffins (470). For more savory recipes, try Mini-Italian Frittatas 462). And, if you want dessert for breakfast, try Chocolate Banana Crumb Cake (479) or Raspberry Baked French Toast (474).

Final thoughts:

• I had never really thought about mixing up muffin batter and leaving it in the fridge to scoop out and bake in the morning. Case in point is her Overnight Belgian Waffles (452). 
• Likewise, it was a revelation to know that I could mix wet ingredients for a cake and store along with the dry ingredients (stored separately) and mix them all up at the last minute to bake. 
• The “10 make-ahead tips for parties” (66) is helpful if you’re going to throw an elaborate fête. It’s a little over the top but does cover most all the details needed to pull of a multi-course party for many guests. Ina is an organizer and note-maker and that is probably the biggest tip.
• Don’t skip the essays that preface each section. They are well written and full of tidbits. 

Final, final thoughts:

In the introductory part of the book Ina proves her point that you can prep and serve an entire dinner (Warm Fig & Arugula Salad, Slow-Roasted Pork, Maple Baked Beans, Winter Slaw, and Coffee Granita) beforehand having basically nothing to do until your guests arrive. Throughout the book, she lists other menus in the essays like “New Year’s Eve in Paris” (31-32) and “Make-ahead Thanksgiving (164-165). As I was reading, I thought, “If I had any complaint of this book it would be that I wish Ina had suggested more menus like these, linking her recipes together for full-blown meals to be presented in minutes.”

Viola! What did I find at the end of the book? “Make-ahead menus” (481-482). Her ideas include menus for Summer Breakfast, Birthday Lunch, Labor Day Lunch, Ladies Who Lunch, Fireside Dinner, Holiday Dinner, July 4th Celebration, and Anniversary Dinner. Ina did not disappoint.

This book was published in 2014. I think I will start stalking my used book store haunts to see if I can find a copy.

What did I bookmark to make?

Roasted Red Pepper Hummus (48)

French Chicken Pot Pies (176)

English Chocolate Crisps (428)

Overnight Belgian Waffles (452)

Remember, I am hosting Be Ready When the Luck Happens by Ina Garten for the February/March round of Cook the Books. (Announcement post here.)

I’m linking up with  March’s Foodies Read.