Ina is just so cuddly and earthy, yet at the same time with a nose for timeless style, that I thought it would be a good idea to post some of her favourite things, as inspiration.
“Some of the other books I use most are Nantucket Open House Cookbook by Sarah Leah Chase, The Loaves and Fishes Cookbook by Anna Pump, Bistro Cooking by Patricia Wells, and Cucina Simpatica by George Germon and Johanne Killeen.”
“Barney’s in New York City carried my stemware for years, but unfortunately, they’ve now discontinued it. But, thanks to one of our readers, we’ve found another source. The name of the glassware is Cristallerie La Rochere, the Amite pattern and the website to order it from is lafermedelamer.com. My glasses are the white and the red wine stemware. They also carry the large water glass and champagne glasses to match.”
Favorite pots and pans?
“I love All Clad pots. I would recommend you start with small and medium saucepans and 8-inch and 12-inch saut� pans. I don’t even bother with non-stick because if you soak the pans after you use them, they will clean beautifully. I know they’re expensive pots, but you can collect them one at a time. They’ll last a lifetime and you’ll enjoy using them. For Dutch ovens, I prefer Le Creuset. These are all available at Williams-Sonoma, Sur La Table, and Crate & Barrel stores nationally. “
Favorite ice cream maker?
“I use a Krups ice cream maker which I bought at Williams-Sonoma many years ago.”
Favorite places to stay in East Hampton?
“My favorite places are the Baker House 631-324-4081 and the Pink House 631-324-3400 in East Hampton, which are both lovely bed and breakfast inns, and the Bridgehampton Inn 631-537-3660 in Bridgehampton. There are no big hotels but these are lovely places to stay.”
Favorite restaurants in East Hampton?
“Three of the restaurants I like most in East Hampton are Nick & Toni’s, The pub at 1770 house, and the Palm Restaurant.”
I have to admit that Giada is not my favorite celebrity chef but this recipe of hers makes my mouth water so badly it is not even funny. Truth is, you cannot really go wrong with salmon and lemon, but the presentation of this dish is something I find really enticing. Here is the recipe, courtesy of The Food Network.
You’ll need the following:
• 4 (6-ounce) salmon fillets
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh rosemary leaves
• 8 lemon slices (about 2 lemons)
• 1/4 cup lemon juice (about 1 lemon)
• 1/2 cup Marsala wine (or white wine)
• 4 teaspoons capers
• 4 pieces of aluminum foil
This is how to make it:
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.
It is pretty simple and easy to make, isn’t it? I don’t think that you even have to wait for an excuse to make this!
Beef and ale. Stew. Reading those words just makes my mouth water. How can you go wrong? And with a recipe from Jamie Oliver, you can be sure that a great meal awaits you. Here is his recipe for this dish:
3 fresh or dried bay leaves
500g diced stewing beef
500ml ale, Guinness or stout
2 sticks of celery
2 medium onions
1 heaped tablespoon plain flour
1 x 400g tin of chopped tomatoes
sea salt and freshly ground black pepper
You are going to love this slow-cooked stew recipe, because it’s so simple and gives consistently good results. The meat should be cut into approximately 2cm cubes. Packs from most supermarkets are normally about that size. In stew recipes you’re often told to brown off the meat first. But I’ve done loads of tests and found the meat is just as delicious and tender without browning it first, so I’ve removed this usual stage from the recipe.
If using the oven to cook your stew, preheat it to 180ºC/350ºF/gas 4 • Trim the ends off your celery and roughly chop the sticks • Peel and roughly chop the onions • Peel the carrots, slice lengthways and roughly chop • Put a casserole pan on a medium heat • Put all the vegetables and the bay leaves into the pan with 2 lugs of olive oil and fry for 10 minutes • Add your meat and flour • Pour in the booze and tinned tomatoes • Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper • Bring to the boil, put the lid on and either simmer slowly on your hob or cook in an oven for 3 hours • Remove the lid for the final half hour of simmering or cooking • When done, your meat should be tender and delicious • Remember to remove the bay leaves before serving, and taste it to see if it needs a bit more salt and pepper • You can eat your stew as it is, or you can add some lovely dumplings to it
I can almost SMELL it!