Ina Garten............I love this woman, love, love, love her! Love her cookbooks. (I own five) with elegant, yet simple recipes. Love her television show on Food Network. I watch it every night at 5:00PM. What is it about her? It it her gorgeous home in East Hampton, New York that I love? I fantasize about living in that house., that incredible kitchen, the lush vegetable garden and newly built barn. Is it her dinner parties, where she entertains with such ease, and has such a good time? I want to be a guest at her dinner parties. I want to enjoy her incredible cocktails, delicious and decadent desserts. I want to have talented friends that can come over and create beautiful floral arrangements for me. Yes, I am obsessed with all things Ina.. but, she can have her Jeffrey (married 39 years), I will keep my adorable husband of 21 years, Steve. For more Ina, visit http://www.barefootcontessa.com/.
Here is a recipe I recently made for Easter Brunch. Delicious!
POTATO BASIL FRITTATA (FROM BAREFOOT CONTESSA FAMILY STYLE)
8 T. unsalted butter, divided 2 cups peeled and 1/2 inched boiling potatoes
8 extra large eggs,
15 ounces ricotta cheese
1/2 T. kosher salt, 1/2 T. freshly ground pepper
1/4 cup Gruyere cheese, grated
1/4 cup chopped basil leaves
1/3 cup all purpose flour
1/4 t. baking powder
Pre-heat oven to 350 degrees
Melt 3 T. butter in a 10 inch oven proof omelet pan over medium low heat. Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes. Melt the remaining 5 T. of butter in a small dish in the microwave. Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture. Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed. 50 minutes to an hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.