![]() How many times do you think Ina made Lobster Cobb Salad for Jeffrey’s mother? I need to develop more barter-based friendships where I can be the Ina. I’m not sure what time of year this episode was filmed, but I can’t think of anything more summery than a Lobster Cobb Salad. Hugs and exclamations of gratitude all around! Squeezing fresh lemon juice over the cut pieces keeps the flesh bright green.Ģ1:44 – I’m relieved to see that Ina is not going to boil a lobster on TV, but has wisely opted to buy lobster meat from the seafood shop.Ģ2:15 – We check in with Edwina as she puts the finishing touches on the herb boxes and confirms that Ina is more of a blue person than a chartreuse person.Ģ3:38 – The Lobster Cobb Salad Roll differs pretty significantly from a traditional lobster roll in the dressing department – Ina is using a Dijon mustard based vinaigrette rather than mayonnaise.Ģ7:29 – The fact that bacon and blue cheese are involved completely demolishes my nascent theory that the lack of mozz in the rice salad is because Edwina is vegetarian.Ģ8:40 – Pro Tip #4: This is a “mother-in-law salad” make it for your mother-in-law and she’ll love it and love you!Ģ9:55 – All the treats are packed up in a sweet little take out box as Edwina arrives right on cue with her herb box for Ina. Maybe that would be too heavy?ġ5:20 – Pro Tip #2: Pouring the vinaigrette over warm, cooked rice will allow it to absorb into the grains and add more flavor.ġ6:56 – I’m also wondering why Ina didn’t go full caprese salad and put in some fresh mozzarella? Obviously, the peanut gallery has aaaalll sorts of ideas about improvements.ġ9:41 – Ina has moved on to the Lobster Cobb Salad Roll, which she says is a recipe she’s made year after year.Ģ0:04 – Pro Tip #3: Haas avocados are ripe when skin is a deep brown and the fruit is firm. They just go crazy for it!ġ4:27 – Ina is making a vinaigrette for the rice salad and I’m a little surprised that she’s going for a white wine based dressing instead of balsamic. Ina describes Edwina as a “grown-up hippie” and you know hippies can’t resist brown rice. Reminds me a little of those chocolate oranges that pop up around holiday time.ġ2:03 – Pro Tip #1: If the ganache is too thick, just add a touch more cream until it’s thin enough to drizzle.ġ3:32 – Onward to the Brown Rice with Tomato & Basil. ![]() Yum!ġ1:18 – Ganache time – chocolate chips, instant coffee powder, cream – to drizzle over the top of the cakes. Why does something miniature automatically seem more special?ħ:06 – Over to Edwina’s where she’s painting two rough wood window boxes bright blue (for Ina) and lime green (for herself.)Ĩ:49 – Back to Ina’s where the Mini Orange Chocolate Chunk Cakes are slightly cooled and ready for to be soaked with an orange syrup. The Menu: Lobster Cobb Salad Roll, Brown Rice with Tomato & Basil, Mini Orange Chocolate Chunk CakesĠ:59 – Ina reveals that she takes old favorite recipes, like a classic pound cake, and reworks them to incorporate new flavors.ġ:15 – First up, the Mini Orange Chocolate Chunk Cakes which are inspired by Grand Marnier.Ģ:29 – I’ve noticed that Ina uses her Kitchen Aid stand mixer for nearly every baking project, I wonder if that’s for TV efficiency or if she’d really haul it out anyway?ģ:41 – But now she mentions that if she has a lot of citrus to juice she uses an electric juicer, so maybe she’s more of a gadget person than I thought…Ĥ:23 – I love chocolate with berries, but for some reason chocolate + orange has never had quite the same appeal.ĥ:34 – You probably never thought you’d hear me say this, but I think I’d rather have these cakes without the chocolate chunks!Ħ:42 – Oooh, fun! Ina is making individual sized bundt cakes in neat little silicone molds. The Set-up: Ina trades a boxed dinner with her friend Edwina for a new herb garden. ![]() I’ll share both my successes and um, challenges, along the way and we’ll see if I can keep up with the Contessa! ![]() The catch? This is my version of cooking school and I’m making these recipes for the first time. Each week I follow along with Ina Garten (aka the Barefoot Contessa) and attempt to recreate one of her dishes in my tiny New York City kitchen. ![]()
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