Ina Rosenberg Garten (born February 2, 1948) is an American author, host of the Food Network program Barefoot Contessa, and former White House nuclear policy analyst. Known for designing recipes with an emphasis on fresh ingredients and time-saving tips, she has been noted by Martha Stewart, Oprah Winfrey, and Patricia Wells for her cooking and home entertaining.
Garten had no formal training, she taught herself culinary techniques with the aid of French and New England cookbooks. Later, she relied on intuition and feedback from customers and friends to refine her recipes.
She was mentored chiefly by Eli Zabar, owner of Eli’s Manhattan and Eli’s Breads, and food-show host and author Martha Stewart. Among her dishes are cœur à la creme, celery root remoulade, pear clafouti, and a simplified version of bœuf bourguignon. Her culinary career began with her gourmet food store, Barefoot Contessa, Garten then expanded her activities to several best-selling cookbooks, magazine columns, self-branded convenience products, and a popular Food Network television show.
Ina lives in East Hampton, N.Y., and Southport, Conn., with her husband Jeffrey, who is a professor at the Yale School of Management.
One of Favourite Recipes from Ina Garten
Perfect Roast Turkey
* 1/4 pound (1 stick) unsalted butter
* 1 lemon, zested and juiced
* 1 teaspoon chopped fresh thyme leaves
* 1 fresh turkey (10 to 12 pounds)
* Kosher salt
* Freshly ground black pepper
* 1 large bunch fresh thyme
* 1 whole lemon, halved
* 1 Spanish onion, quartered
* 1 head garlic, halved crosswise
Preheat the oven to 350 degrees F.
Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
Slice the turkey and serve.
Note – Cook Time: 2hr 30 min | Level: Intermediate | Yield: 8 Servings