Ina In A Year: Week 33

WHAT HAPPENED

In Week Thirty-Three I picked myself up, dusted myself off, and got back in the ring. After the pathetic week prior, I had motivational quotes on repeat in my head this week. Sayings along the lines of It’s only a mistake if you don’t learn from it! and It doesn’t matter if you fail, what matters is that you keep trying! Hokey, sure. But also very helpful and true.

Success as I defined it when I started this journey looks different than success in the midst of the journey. At this point, I am simply trying to make it to the finish line with the recipe count at zero. Idealism has been thrown by the wayside like a pair of high heeled shoes on a hike. I’ve donned work boots with memory foam inserts. Who cares what it looks like. Just keep putting one foot in front of the other. Or in my case, one stick of butter in front of the next.

Just. Keep. Cooking.

WHAT I COOKED

Roasted Artichoke Hearts, How Easy Is That?
Caesar Club Sandwich, At Home
Curried Couscous, Barefoot Contessa
Ice Cream Sodas, Parties!
Strawberry Syrup, Parties!
Ultimate Ginger Cookie, At Home
German Chocolate Cupcakes, Foolproof
Port Wine Prunes with Stilton and Walnuts, Cooking for Jeffery
Viennese Iced Coffee, Foolproof
Baked Chocolate Pudding, Back to Basics
Scrambled Eggs with Goat Cheese, Family Style
Cheddar Dill Scones, Barefoot Contessa
Fresh Salmon Tartare, How Easy Is That?
Spring Green Risotto, Back to Basics
Mustard Roasted Fish, Back to Basics
Mustard Roasted Potatoes, At Home
Parmesan Roasted Broccoli, Back to Basics
Ham & Leek Empanadas, Make It Ahead
Celery Root Rémoulade, Barefoot in Paris
Roasted Sausages & Grapes, Foolproof
Truffled Mashed Potatoes, Foolproof
Irish Guinness Brown Bread, Cooking for Jeffery
Mini Italian Frittatas, Make It Ahead
Strawberry Scones, Barefoot Contessa
Raspberry Vodka, Parties!

WHAT I LEARNED

MUSTARD ROASTED POTATOES.
Out of this world delicious! Super crispy on the outside. Soft and tender on the inside. With an unexpected note of sweetness, if I can call it that, from the whole grain mustard. Take my advice and do not skimp on the salt. Potatoes as a rule need all the salt in the world to come to life, and these are no exception. I put these in the oven first (because they need an hour to roast), and then kept them on the counter while I baked the rest of the dinner menu. Right before serving I popped them back in the oven for ten minutes to give them a reheat, and it worked like a charm. The hardest part about this recipe was not eating the entire tray before dinner.

PARMESAN ROASTED BROCCOLI.
This is hands down the best broccoli recipe I have ever found. Make it. I never regret it, and every ingredient is vitally important. The one thing I will encourage you to change is the total amount of broccoli. Per usual, Ina’s serving size suggestion is way off. I would halve the amount of broccoli she calls for unless you are either feeding a small army or would like to make enough broccoli to last an entire week. Once you make this, you will not go back to “normal” broccoli.

ROASTED ARTICHOKE HEARTS.
The name of this recipe is misleading. Yes, the artichokes are first roasted, but the fun doesn’t stop there. They are then marinated with vinegar, capers, and a handful of other delicious ingredients to produce a kind of side dish that instantly turns an assembled cheese board into something really special. These only get better with time, and when you throw them on a platter with a couple of cheeses, a handful of olives, and some crackers, you get a stunning first course. I have only been able to find frozen artichoke hearts at Trader Joe’s.

CAESAR CLUB SANDWICHES.
Top Ten. Everything about this sandwich is perfection and always exceeds my expectations. The dressing alone is worth it, and I find it loads better than any of Ina’s other Caesar dressing recipes. This is my one. The sandwich includes tender roasted chicken, sun-dried tomatoes, arugula, shards of parmesan, salty crisps of roasted prosciutto, all layered on a ciabatta loaf slathered in dressing. It is mouthwatering. I like to serve it on a large cutting board, earthy and welcoming. Slice it up and serve it to your guests (or your family) and prepare to be delighted!

ICE CREAM SODAS.
I had the best time making this dessert! I made the strawberry version, and I could not get over how simple, fun, and whimsical these little cups of cold delight turned out to be! Even the color of the finished soda is the perfect shade of pastel pink. Bubbly, sweet but not in an obnoxious way, simple, and delightfully different. I am now dying for an occasion at which to serve these because they are too cute not to share!

MINI ITALIAN FRITTATAS.
Heck yes. This is a very close second for my favorite Ina frittata recipe. I still pledge my allegiance to the zucchini and leek version, but this one is dang good as well. I love the way they are baked in muffin tins, producing tiny little breakfast treats ready to grab and go. My children thought these were fantastic, and that always feels like a win. This would be so easy to reheat for a quick breakfast or lunch or snack or dinner. Basically, there’s no wrong time for a frittata. If I had the bandwidth, I would be making these on the regular and incorporating them as part of my weekly meal planning line up.

Ina In A Year: Week 34

We are officially in the middle. The boring, difficult, non-glamorous, middle. The season where the project is too old to be new, and too new to be old.

The middle is the pits, particularly when I am beginning to see interesting things on the horizon. Ideas are taking shape, new directions emerging, dreams beginning to form in my head, and yet…I am still here. Feet firmly rooted in the middle.

I think the middle is the hardest phase of any project, whether it’s building a house, raising a child, working towards accomplishing a goal, or cooking your way through 963 recipes. The middle requires the stamina to keep going even though the finish line is still a ways off and the pace feels sluggish.

Will I ever get there? Does this road ever end? It does. I know it does. I know I will wake up one day and the finish line will be so close I will begin to pick up momentum and the adrenaline will kick back in, and I will get excited and fired up about all the miles behind me and sprint to the end.

But that is not today. Today, I am making the best of it in the middle.

WHAT I COOKED

Grilled Leg of Lamb, Parties!
Tabbouleh, Parties!
Tzatziki, Parties!
Hummus, Barefoot Contessa
Oven Roasted Fruit, Parties!
Jam Thumbprint Cookies, Family Style
Lemon Bars, Parties!Lime Curd, Parties!
Shortbread Hearts, Barefoot Contessa
Seafood Gratin, At Home
Bibb Salad with Basil Green Goddess Dressing, At Home
Blueberry Streusel Muffins, Back to Basics
Garlic Sautéed Spinach, Family Style
Tuscan Mashed Chickpeas, Barefoot Contessa
Rack of Lamb Persillade, Barefoot in Paris
White Bean & Arugula Salad, Barefoot Contessa
Eton Mess, How Easy is That?
Easy Tomato Soup & Grilled Cheese Croutons, Barefoot Contessa
Frozen Key Lime Pie, Family Style
Sunrise Smoothies, Back to Basics
Honey Vanilla Yogurt, Family Style
Scrambled Eggs & Salmon, At Home
Chocolate Pecan Scones, Cook Like a Pro
Blueberry Crumb Cake, At Home

WHAT I LEARNED

RACK OF LAMB PERSILLADE.
If I’m going to spend $100 on lamb (which, at my grocery store equals two racks), then I want it to turn out like the photo next to the recipe. Please hear me. This recipe yielded a flavorful result. In fact, Timm commented that these were the best lamb chops he had ever tasted. The breadcrumb topping is out of this world. And yet, the presentation was a huge disappointment. The crust in no way stuck to the lamb. It fell right off and collected in the bottom of the pan. I also had to stick the lamb back in the oven for more time because it was still so raw in the center. Once we got it to the correct temperature and on the plate, it was delicious. But I was not impressed with the process and I felt led astray by the photograph.

ETON MESS.
This dessert was beautiful, breathtaking even. Eton Mess is a layered dessert of crushed up meringues, raspberry sauce, and whipped cream. It is basically a deconstructed pavlova. The best part of this recipe was that Ina called for store bought meringues, which I honestly did not even realize were a thing. But they are! And they make this whole dish a breeze.

EASY TOMATO SOUP WITH GRILLED CHEESE CROUTONS.
The thing I love about most tomato soup recipes is how quick and easy they are. But the downside to these renditions is that they can some times feel a little bit lacking. You like the taste, but you kind of want or need something else to go with it. Do you know what I’m talking about? Well, this version of tomato soup solves that problem. A bit of orzo is stirred into the soup adding heft and body to an otherwise simple soup. Then, to take it up a notch, you get to make grilled cheese croutons! These are a creative addition and an homage to the natural pairing for this soup. I was in a hurry when I made the croutons, and in no way did a good job. The grilled cheese sandwiches were sort of sad looking. BUT, when you slice them up, they yield perfectly outstanding croutons! My rushed version delivered great results, which makes me love this recipe even more.

BIBB SALAD WITH BASIL GREEN GODDESS.
If you make one thing from this project, make this. This is THE salad dressing to end all salad dressings. We serve it at Hurley House, and it is a fan favorite for good reason. Do not leave anything out. Every ingredient (including the anchovy paste) is mandatory. You will be forever changed by this dressing.

TABBOULEH.
Usually tabbouleh is very very herb heavy, almost like you’re eating a mouth full of weeds. But this one is different. Yes, there are fresh chopped herbs. But they are balanced by the addition of bulgar wheat and lots of fresh tomatoes and cucumbers. The herbs are not the mainstay of this side dish. I enjoyed this immensely and even ate it for lunch several days in a row. It keeps beautifully and is a perfect spring or summer side dish.

SUNRISE SMOOTHIE.
I served this as a first course at the Ina Brunch. I will be honest, I didn’t think it would be anything special. But it is. Everyone commented on the flavor of this smoothie. Ina has compiled flavors in a way only she can, and this smoothie delivers a refreshing pop of flavor. Yes, there is in fact raspberry sorbet in this smoothie, but let’s all get over it. This is a special occasion drink, not a health drink. The spears of watermelon garnish really take it over the top.

Ina In A Year: Week 35

WHAT HAPPENED

I wanted to kick this week’s butt, but instead it kicked mine. I missed the mark and felt disappointed in myself. But then I reminded myself of a few contextual details worth consideration.

Two weeks earlier, in Week 33, I made some significant lifestyle changes regarding what I am eating and how frequently I am working out (I will talk more about this later). So two weeks in, I was not feeling great. My body was throwing a fit wondering if I was serious, or if these changes were just a suggestion. I stayed constant in my path, waiting on my body to get the memo and click into action.

This week was also the second to last week of school, which meant (no exaggeration) we had multiple school programs or parties or end-of-the-year events for our children EVERY NIGHT. We were swamped, juggling timing, dinner, transportation, clothing requirements, and instruments. Being present for four children at the end of a school year is no laughing matter.

I am giving myself grace. I showed up for my kids. I kept steady with my lifestyle choices. I got eight hours of sleep each night. The recipes will wait.

WHAT I COOKED

Herbed Fromage Blanc, Cooking for Jeffery
Tuscan Lemon Chicken, Back to Basics
Confetti Corn, Back to Basics
Honey Vanilla Crème Fraîce, Barefoot Contessa
Strawberry Rhubarb Compote with Greek Yogurt, Make It Ahead
Bay Scallop Gratins, Back to Basics
Fingerling Potatoes, Barefoot Contessa
Seafood Platter with Mustard, Cocktail and Mignonette Sauce, Barefoot in Paris
Tri Berry Oven Pancakes, Back to Basics
Warm Mushroom Salad, Barefoot in Paris
Grilled Steak & Arugula, How Easy Is That?
Rosemary Polenta, Family Style
Osso Bucco, Foolproof
Tres Leches Cake with Berries & Make Ahead Whipped Cream, Make It Ahead

WHAT I LEARNED

TUSCAN LEMON CHICKEN.
Praise the Lord for butchers who will butcher your chicken for you (I’m looking at you, Central Market!). And praise Him for the gift of rubbing a chicken with seasonings, laying it on a grill, walking away, and returning to a juicy bird full of flavor. The rosemary and garlic in this recipe are spot on. We stood around and ate this with our fingers in the Hurley House kitchen, delighted. I will be the first to admit that grilling is not my favorite method of cooking. My husband kills it in the grilling department, but it is not my forte. I grilled this chicken on an indoor grill pan, which produced a lot of smoke, but it worked. I suppose if I had a garden like Ina’s I would be more inclined to step outside and grill up dinner on a whim. Oh, Ina.

ROSEMARY POLENTA.
I absolutely do not approve of the fussy factor of this recipe. I make polenta. Then I chill it. Then I cut it. Then I dredge it. Then I saute it? Ummmm, no no no. I do not in fact do these things. Ever again.

GRILLED STEAK AND ARUGULA.
This recipe won’t win any awards in the creativity department, but for a summer dinner, it is spot on. Char-grilled steak, peppery arugula, shards of parmesan, and a lemon vinaigrette. It is quintessential Ina, and it was delicious. This is the kind of recipe that would be perfect for a dinner with friends, or make it once and eat it for lunch all week. It feels both light and substantial at the same time.

TRI-BERRY OVEN PANCAKES.
These are so cool! I definitely would not call them pancakes, but they are special nonetheless. The batter is somewhere between a popover and a crepe. At first I had no idea what to expect or what was going to happen. After heating butter in individual baking dishes in the oven, you pour the batter into the hot dishes, return them to the oven and wait. A few minutes later, they emerge puffed into irregular beauties begging for berries and maple syrup. I was so impressed! I don’t think I would make these for a standard weekend family breakfast, but maybe I would. They are the kind of dish that feels super special but really does not take any more trouble than traditional pancakes.

Ina In A Year: Week 36

WHAT HAPPENED

Guys. What even? Can we just skip right over the embarrassment of Week 36? I feel like I’m walking around in my underwear or something. Can someone hand me a robe or a towel so I can hide the ugly truth? No? Okay, fine. I’ll be brave, truthful, and in my skivvies at the same time.

What a joke of a week. It’s so bad, it’s laughable, but also cry-able, but also you are not going to believe all the curve balls. Settle in.

First, in the What Was I Thinking department, I decided this was the summer Hurley House should launch an entirely new summer menu. The concept is pretty cool because all of the new menu items are recipes from the Ina Project. But instead of waiting until next summer, after the project was over, I decided this summer was go time.

Launching anything new in a business is always a huge undertaking. But launching something new in a food business? It’s basically like orchestrating a three ring circus. There are the obvious things to consider regarding the food: batch testing, yield notating, scaling a recipe to feed hundreds of people instead of six, naming, pricing, grocery lists, making sure we can get all the ingredients in bulk, finding a place to store new ingredients, and on and on and on. And then, on top of the food aspect, there is the marketing and sales aspect. New can be fun, but new can also be scary. We spent weeks deciding on how we would describe each dish, what the roll out would look like, how we would market it, how we would package it, what kind of bag would it fit into, does it need a label, do we have all the new menus printed, do we have all the new graphics designed and in their proper place, what is our plan if this really doesn’t do well, how many should we make? Am I painting a clear picture?

As if that weren’t enough, it was in fact the last week of school. I won’t go into unnecessary detail. I trust you can use your imagination on this one. Paint me exhausted.

And here’s where it gets super fun. Over the course of three weeks, including this one, certain members of our family (who shall remain nameless but I assure you it was multiple members) had and passed around among other members of our family the throw ups, a fever, pinkeye, and lice. What the actual bleep-ity-bleep is happening?

Guys, I can handle a lot. But I cannot handle the lice. On my best day, at my most emotionally robust, on-top-of-the-world, brimming with the Spirit of the Lord, exuding patience and love and long suffering for all who cross my path, even then, I CANNOT HANDLE THE LICE. It is my undoing.

To discover this unwelcome house guest in the middle of May Madness, in the middle of the end of the school year, in the middle of the stupidity that is my schedule, only served to highlight the fact that I really really really cannot handle the lice. So you know what I did? I didn’t cook. I coped.

I walked away from things I could walk away from (which wasn’t much), and gave the Ina Project zero attention. I did cook the food for the eight kind people who attended this week’s Ina Lunch, and the menu was fantastic (see below). But apart from that I decided to work on keeping myself sane and lice-free instead of cooking. (No, I did not have it, for those of you wondering.)

There was a shining star of an event that redeemed this entire stink-bomb of a week. But to hear that fun news, you will have to wait until next week’s report. Nothing like a good tease, right?

WHAT I COOKED

Gazpacho, Barefoot Contessa Cookbook
Grilled Tuna Salad, At Home
Parmesan Chicken, Family Style
Stuffed Zucchini, Make It Ahead
Lemon Bars, Parties!

WHAT I LEARNED

GAZPACHO.
The best version of Gazpacho I know. I’ve been making this for fifteen years, and it does not get old. Every time I am reminded how magical this simply prepared concoction of fresh vegetables, processed and poured into a bowl with perfectly proportioned ingredients really is. Make it. Keep it in your fridge all summer. It is a staple!

PARMESAN CHICKEN.
Again, a classic Ina favorite that I have been serving for over a decade. The chicken is thin, flavorful, juicy, and perfectly crunchy on the outside. But the best part is the cold salad greens coated in pucker-worthy lemon vinaigrette served on top of the hot crispy chicken. Ina taught me this trick, and it is excellent. The combination of flavors and textures keeps me coming back for one more bite. It is light, interesting, and easy.

LEMON BARS.
Are you sensing a theme? These also are the best in class. The only lemon bars I ever make. In fact, if we had a refrigerated case at Hurley House, these would be on the menu. The shortbread crust, the zest-filled lemon filling, and the perfect-every-time results make these a winner. The best part about lemon bars, and these in particular, is that a little goes a long way. They are so rich, so full of flavor, you don’t need a huge bar. A couple of bites satisfies and stretches a single pan into a dessert offering for a crowd.

Ina In A Year: Week 37

WHAT HAPPENED

The rumors are true. Hurley House has hired a kitchen manager! After four months of carrying this responsibility on my own, I now have a comrade who is taking over the management and oversight of all aspects of the kitchen. The burden that has been lifted is significant. This week my steps were lighter and my spirits lifted.

WHAT I COOKED

Grilled Herb Shrimp, Parties!
Spechettoni Al Pesto with Homemade Pesto, Parties!
Tomato Fennel Salad, Parties!
Endive and Avocado Salad, Parties!
Peach Raspberry Shortcakes, Parties!

Roasted Eggplant Spread, Barefoot Contessa
Spiced Pecans, Cooking for Jeffery
Stilton & Walnut Crackers, How Easy Is That?
White Chocolate Bark, How Easy Is That?
Salted Caramel Brownies, Foolproof

Jalapeno Cheddar Cornbread, At Home
Lobster Corn Chowder, Back to Basics
Fresh Peach Cobbler, Cooking for Jeffery

Veal Chops with Caramelized Shallots, Foolproof
Easy Parmesan “Risotto”, How Easy Is That?
Spicy Sweet Potato Empanadas, Cooking for Jeffery
Jeffery’s Roast Chicken, How Easy Is That?
Cauliflower Gratin, Barefoot in Paris
Flat Beans with Pecorino, How Easy Is That?
Ultimate Peach Ice Cream, How Easy Is That?
Roasted Summer Vegetables, How Easy Is That?
Roasted Vegetable Frittata, How Easy Is That?
Tropical Smoothies, Parties!
Orange Pecan Wild Rice, Back to Basics
Roasted Vegetable Paella, Cooking for Jeffery

WHAT I LEARNED

ULTIMATE PEACH ICE CREAM.
Three things to note from this recipe. First, this is the best peach ice cream I have ever made. Second, I used very so-so grocery store peaches that weren’t all that spectacular, and it still turned out. Third, the reason it turned out is because it has alcohol in it, specifically, sauternes, and alcohol releases certain flavors that are otherwise untapped when you cook. You would have thought I used farm stand perfectly ripe peaches by the taste of the finished product. And for what it’s worth, I never peel peaches because life is too short for that kind of nonsense.

GRILLED SHRIMP WITH MANGO SALSA.
I have been making this shrimp for years, and it is a top ten recipe for me. I cannot put my finger on what specifically about the marinade or the method delivers such a dynamically flavorful finished product, but these shrimp are some of the best you can make. The mango salsa is nice if you’re into that sort of thing, but it definitely isn’t necessary. You can also grill these ahead and serve them chilled or at room temp for easy entertaining.

TOMATO FENNEL SALAD.
As it turns out, this is one of the few places where I have been pleasantly surprised by how orange is exactly the right ingredient and where the fennel didn’t bowl me over with its in-your-face anise flavor. Somehow all of the ingredients meld together to form a really delicious and fresh summer salad where the flavors create a wonderful new creation instead of a random off-putting conglomeration of tastes. It works!

EASY PARMESAN RISOTTO.
After making risotto the “real” way for years, I was stunned that this mostly-hands-off method worked! What delight! Dinner is saved! Risotto for everyone! If I had tasted this without knowing how it was prepared, I would not have been able to tell the difference. That being said, I don’t love peas in my risotto because the residual heat ends up overcooking the peas and turning them into mush. But I cannot wait to take this recipe and make it my own.

SPICED PECANS.
Holy cow! These taste like Christmas and couldn’t be simpler to make. We all found these addictive and a delight. Perfect holiday gift or appetizer.

Ina In A Year: Week 38

WHAT HAPPENED

Good times continued in Week 38. I was continually handing over more and more responsibility to our kitchen manager Rachel, and finding myself able to focus on things that I had neglected for way too long. I loved the feeling of working alongside someone, showing her the ropes, and then stepping away knowing it was taken care of. What a feeling of freedom!

Our children were in the midst of summer fun, sleeping late, hanging around in flip flops and shorts all day, wandering into the Hurley House kitchen from time to time to say hello. We were all exhaling a bit and loving the new rhythm.

WHAT I COOKED

Chicken with Goat Cheese & Basil, At Home
Summer Garden Pasta, At Home
Pecan Rum Raisin Ice Cream, Cooking for Jeffery
Jon Snow Fish Salad, At Home
Cheddar Corn Chowder, Barefoot Contessa
Kale Salad with Pancetta & Pecorina, Cooking for Jeffery
Peach and Blueberry Crumbles, At Home
Peach and Raspberry Crisp, Barefoot Contessa
Cranberry Orange Scones, At Home
Sopressata & Cheese Pastry, How Easy Is That?
Caesar Roasted Swordfish, How Easy Is That?
Sicilian Grilled Swordfish, Foolproof
Indonesian Grilled Swordfish, Back to Basics
Summer Vegetable Couscous, Make It Ahead
Truffled Chicken Liver Mousse, Make It Ahead
Summer Filet with Bearnaise, Make It Ahead
Root Vegetable Gratin, Cooking for Jeffery
Summer Rose Sangria, Make It Ahead
Tri Berry Crumbles, Make It Ahead
Chocolate Sorbet, At Home
Lamb Kebabs with Couscous, At Home
Couscous with Toasted Pine Nuts, How Easy Is That?
Tomato Feta Salad, At Home
Summer Fruit Crostata, At Home
Eggplant Gratin, Barefoot in Paris
Omelet for Two, At Home
Seared Tuna with Mango Chutney, At Home

WHAT I LEARNED

KALE SALAD WITH PARMESAN AND PECORINO.
Man, I really loved this. Out of all of Ina’s Caesar dressings that have failed me in the past, this one hit the nail on the head. It’s delicious, creamy, balanced, and free from the overly oily pungent raw garlic flavor so many of hers have. I loved the kale in this. It’s dark and textured and can really stand up to the dressing and other elements without wilting. The crisp pancetta is a knock out, and who doesn’t love crispy toasted bread cubes? Winner!

PEACH BLUEBERRY CRUMBLE.
Wow! A top ten! This is the best peach dessert of Ina’s I have made to date. Or, rather, it’s tied with her Ultimate Peach Ice Cream. Both of these have the magical quality of lighting up the natural peach flavor (even with subpar peaches) and making it shine. The blueberries are perfect here. Once again, who in their right mind has time or energy to peel peaches. Leave them on and carry along. No one will know the difference or care for that matter.

SOPPRESSATA & CHEESE PASTRY
Goodness gracious yes. Number one, this is super easy. Puff pastry. Dijon. Ham. Cheese. Bake. Number two, it has mad flavor. Number three, all of my children (even the picky ones) loved this. Number four, we fought over the leftovers which tells me I need to make this again ASAP.

PECAN RUM RAISIN ICE CREAM.
I realize this flavor isn’t for everyone. I’m not sure I even knew about it until Ina because she tends to love it and find a way to turn all of her favorite desserts into a rum raisin version at some point. If you do enjoy the flavor of rum with raisins, vanilla, and pecans, this ice cream is a dreamy dessert. It turned out exactly as promised and I served it to happy staff members on a summer day.

Ina In A Year: Week 39

WHAT HAPPENED

This was our last week before closing for the holiday.  At the last minute, at the end of last week, I accepted an invitation to do a live presentation on the same day as our third VIP party.  The only way I was able to say yes was because of how expert my team has become at rising to the occasion and executing events.  I was so grateful to be able to do an off-site event, and then walk into a VIP party that was 100% ready without one ounce of effort from me.  These girls are incredible.

In that same vein, this week I began to feel like a stranger in the Hurley House kitchen.  And I mean that in the best possible way.  Rachel is killing it leading our team and making sure the work is getting done.  I used to do my work for Ina while managing the team, but now, they are doing great without me, and I am in the way.  

These developments are signs of health and make me very happy.

WHAT I COOKED

Chicken Salad Veronique, At Home
Panna Cotta with Blasomic Strawberries, At Home

Ultimate Grilled Cheese, How Easy Is That?
Cream of Fresh Tomato Soup, Back to Basics

Arugula with Parmesan, Family Style
Sun-Dried Tomato Dip, Barefoot Contessa Cookbook
Tomato, Mozzarella & Basil, Family Style
Middle Eastern Vegetable Salad, How Easy Is That?

Herbed Basmati Rice, At Home
Montauk Seafood Salad, Family Style
Carrot & Cauliflower Purée, Make It Ahead
Greek Lamb with Yogurt Mint, How Easy Is That?

Zucchini Basil Soup, Make It Ahead
Lobster Cobb Salad, Family Style
Summer Pudding with Rum Whipped Cream, Family Style
Parmesan Toasts, Back to Basics

Linguine with Shrimp Scampi, Family Style
Peaches in Sauternes, Barefoot in Paris
Chicken with Wild Mushrooms, Foolproof
Creamy Parmesan Polenta, How Easy Is That?
Roasted Shrimp Cocktail, Back to Basics
Blue Cheese Burgers, At Home
Guacamole Salad, At Home
Deconstructed Strawberry Shortcakes, How Easy Is That?

WHAT I LEARNED

PANNA COTTA WITH BALSAMIC STRAWBERRIES.
I am nominating myself as president of the Panna Cotta Fan Club. Panna Cotta for President. Long live Panna Cotta! Am I getting my point across? This dessert, in any form, with any topping, is to die for. It’s also stupid easy, despite including things like gelatin in the ingredient list. It lasts for days in the fridge (winning!), and when topped with balsamic strawberries, well, it doesn’t get much better.

ULTIMATE GRILLED CHEESE.
This is a top ten for sure. I have been making this for my family for years, and from the first time we bit into this layered, melty, perfectly seasoned sandwich, we were hooked. My trick is to cook the bacon in the panini press, but you do it however you like.

CREAM OF FRESH TOMATO SOUP.
This may be my new go-to tomato soup recipe. It’s easy, it makes a ton (you might want to halve it for a smaller group), a touch of cream, fresh basil, and lots of tomato flavor. While I did make this with fresh summer tomatoes, I’m guessing there’s a version of this soup in which we can use canned tomatoes. Stay tuned for more on that down the road.

Ina In A Year: Week 40

WHAT HAPPENED

This was our last week before closing for the holiday.  At the last minute, at the end of last week, I accepted an invitation to do a live presentation on the same day as our third VIP party.  The only way I was able to say yes was because of how expert my team has become at rising to the occasion and executing events.  I was so grateful to be able to do an off-site event, and then walk into a VIP party that was 100% ready without one ounce of effort from me.  These girls are incredible.

In that same vein, this week I began to feel like a stranger in the Hurley House kitchen.  And I mean that in the best possible way.  Rachel is killing it leading our team and making sure the work is getting done.  I used to do my work for Ina while managing the team, but now, they are doing great without me, and I am in the way.  

These developments are signs of health and make me very happy.

WHAT I COOKED

Chicken Salad Veronique, At Home
Panna Cotta with Blasomic Strawberries, At Home

Ultimate Grilled Cheese, How Easy Is That?
Cream of Fresh Tomato Soup, Back to Basics

Arugula with Parmesan, Family Style
Sun-Dried Tomato Dip, Barefoot Contessa Cookbook
Tomato, Mozzarella & Basil, Family Style
Middle Eastern Vegetable Salad, How Easy Is That?

Herbed Basmati Rice, At Home
Montauk Seafood Salad, Family Style
Carrot & Cauliflower Purée, Make It Ahead
Greek Lamb with Yogurt Mint, How Easy Is That?

Zucchini Basil Soup, Make It Ahead
Lobster Cobb Salad, Family Style
Summer Pudding with Rum Whipped Cream, Family Style
Parmesan Toasts, Back to Basics

Linguine with Shrimp Scampi, Family Style
Peaches in Sauternes, Barefoot in Paris
Chicken with Wild Mushrooms, Foolproof
Creamy Parmesan Polenta, How Easy Is That?
Roasted Shrimp Cocktail, Back to Basics
Blue Cheese Burgers, At Home
Guacamole Salad, At Home
Deconstructed Strawberry Shortcakes, How Easy Is That?

WHAT I LEARNED

PANNA COTTA WITH BALSAMIC STRAWBERRIES.
I am nominating myself as president of the Panna Cotta Fan Club. Panna Cotta for President. Long live Panna Cotta! Am I getting my point across? This dessert, in any form, with any topping, is to die for. It’s also stupid easy, despite including things like gelatin in the ingredient list. It lasts for days in the fridge (winning!), and when topped with balsamic strawberries, well, it doesn’t get much better.

ULTIMATE GRILLED CHEESE.
This is a top ten for sure. I have been making this for my family for years, and from the first time we bit into this layered, melty, perfectly seasoned sandwich, we were hooked. My trick is to cook the bacon in the panini press, but you do it however you like.

CREAM OF FRESH TOMATO SOUP.
This may be my new go-to tomato soup recipe. It’s easy, it makes a ton (you might want to halve it for a smaller group), a touch of cream, fresh basil, and lots of tomato flavor. While I did make this with fresh summer tomatoes, I’m guessing there’s a version of this soup in which we can use canned tomatoes. Stay tuned for more on that down the road.

Ina In A Year: Week 41

WHAT HAPPENED

Every year we shut down Hurley House for the week of July 4th, and it is the highlight of my summer. No work. No agenda. And this year, only two children at home with me. Timm and my older two children left on Monday for Africa, not to return until the following Tuesday. This meant me and the little two had a wide open week before us, and I was determined to stay on track cooking at home.

I did an okay job. It turns out cooking is work, and it’s hard to want to work when you’re on “vacation.” But I managed. I rediscovered my love of being at home, managing my own kitchen, working in small batches, and keeping the fridge beautiful. It’s restful for me when I find the rhythm, and I had forgotten how much I delight in preparing food for my family.

WHAT I COOKED

Roasted Italian Meatballs, Cooking for Jeffery
Orecchiette with Farm Stand Pasta Sauce, Cooking for Jeffery
Italian Seafood Salad, Foolproof
Foie Gras with Roasted Apples, How Easy Is That?
Pasta with Pecorino & Pepper, Back to Basics
French String Bean Salad, How Easy Is That?
Sparkling Grapefruit Granita, Cooking for Jeffery
Fresh Fruit Tart with Pastry Cream, Barefoot Contessa Cookbook
Pastry Cream, Barefoot Contessa Cookbook
Lime Curd Tart, Barefoot Contessa Cookbook
Raspberry Tart, Barefoot Contessa Cookbook
Brioche Loaves, Barefoot in Paris
Homemade Granola, Barefoot Contessa Cookbook
Easy Strawberry Jam, Back to Basics
Cinnamon Honey Butter, Barefoot Contessa Parties!
Raspberry Butter, Barefoot Contessa Parties!
Spanish Pea Soup with Crispy Ham, Foolproof
Easy Lobster Paella, At Home
Scott's Short Ribs, Family Style
Old-Fashioned Potato Salad, At Home
Old-Fashioned Carrot Salad, Back to Basics
Roasted Figs with Caramel Sauce, How Easy Is That?
Honey Vanilla Crème Fraîce, Barefoot Contessa Cookbook
Île Flottante, Barefoot in Paris
Roasted Tomatoes with Basil, Back to Basics
Guacamole, Barefoot Contessa Cookbook
Tomato Carpaccio, Cooking for Jeffery

WHAT I LEARNED

ROASTED ITALIAN MEATBALLS.
Out of all of Ina’s meatballs, these are my second favorite. The best ones are her Spicy Baked Meatballs, but these are a close second. I love love love how tender they are, juicy and easy to enjoy. I love that they are baked not fried, because no one wants to fry meatballs. These made more than we needed, so I froze the leftovers, planning to turn them into another delicious weeknight meal soon.

OLD FASHIONED CARROT SALAD.
If you like carrot salad, and the odd combination of flavors brings you joy, then this is the recipe for you. Everything about this is spot on, and nostalgic. This dish reminds me of a weird corner of my childhood where I thought this was the best salad on the earth. The flavor imprinted on my brain, and I still get a kick out of eating this every once in a while. However, my kids hate it, which when I think about it, seems like a normal response. Carrots, raisins, mayo, and pineapple isn’t the easiest thing in the world to love.

PASTA WITH PECORINO AND PEPPER
Make this once, with high quality ingredients, and you’ll remember why it is good to have one recipe that is simple and comforting. Pasta with butter, cheese, and pepper is not fancy, but it is satisfying. Sometimes, when the demands of life have you burdened, meals like this can fill the belly of you and your family in less than ten minutes.

Ina In A Year: Week 42

WHAT HAPPENED

After a week in Africa, my husband and two older children returned. Hurley House reopened after our summer break, and we got the store up and moving again. Then, at the end of the week, my husband and son left for a sixteen-day Boy Scout hiking trip. The massive amounts of travel this summer were something we both signed up for, but the staying home part is hard. The girls and I have fun together, but nothing is quite the same when Timm is gone.

The other large shift that happened this week is that I officially took all of the Ina In A Year cooking home. For a lot of reasons, I am no longer cooking these meals at Hurley House. Primarily, my role in the business does not require me to be in the kitchen, thanks to our new Kitchen Manager Rachel, and so I have more flexibility. But secondarily, and more in line with where my heart is leading me lately, I am wanting to get better at creating space in my own home. Cooking at home is something I love, and yet I have lost that part of myself in the storm of starting a business. I want that to change, and the best way to learn something is to start doing it.

I am cooking dinner most nights at home, visiting the grocery store more frequently, reacquainting myself with the routine of making homemade meals from my home kitchen. It feels like a luxury to get to live this way, if even for a season. The unexpected result is how easy the cooking feels at home.

WHAT I COOKED

Salmon & Guacamole Sandwiches, Foolproof
Fiesta Corn & Avocado Salad, Cooking for Jeffery
Salty Oatmeal Chocolate Chunk Cookies, Make It Ahead
Mustard-Marinated Flank Steak, Foolproof
Creamy Cheddar Grits, Back to Basics
Garlic & Herb Tomatoes, At Home
Strawberry Tarts, Barefoot in Paris
Mustard Chicken Salad, How Easy Is That?
Zucchini Vichyssoise, Barefoot in Paris
Pesto Pea Salad, At Home
Pecan Sandies, Foolproof
Balsamic Roasted Beef, How Easy Is That?
Snap Peas with Pancetta, How Easy Is That?
Tomatoes & Burrata, Make It Ahead
Birthday Sheet Cake, Family Style
Hot Smoked Salmon, Foolproof
Fresh Dill Sauce, Foolproof
Crusty Basmati Rice, Foolproof
Prunes in Armagnac, Foolproof
Pumpkin Spice Cupcakes with Maple Frosting, Foolproof
Vanilla Armagnac Ice Cream, Foolproof
Chocolate Hazelnut Cookies, How Easy Is That?

WHAT I LEARNED

For the first time in a long time, maybe ever, I am going to make a blanket statement about this week’s recipes. All of them (with the exception of the Strawberry Tarts) are amazing and worth cooking. For the sake of the blog post, I am going to pick four to talk about, but I want to highly recommend everything you see in the list above. So many winners!!!!

MUSTARD MARINATED FLANK STEAK.
I happened to make this with the Creamy Cheddar Grits and the Garlic and Herb Tomatoes, and now this menu is solidified in my repertoire. The flank steak can be marinated overnight, but I forgot, and just did the best I could. It comes together so quickly, it is a candidate for weeknight cooking. I served it sliced on top of the cheese grits with the tomatoes on the side, and the whole thing worked so perfectly. I was scraping my plate to get every bite.

ZUCCHINI VICHYSSOISE.
This is a potato leek zucchini soup that can be served hot or cold (I chose hot), and I think the best review of this recipe comes from the lips of my eleven-year-old daughter, Norah. “I always get excited about soup, but usually I end up being disappointed. This soup lived up to my expectations.” It’s true. This soup has something special about it. I did use homemade chicken stock, which is always a game changer, but I think it is the combination of leeks and the time spent cooking them until they are soft and sweet that really gives this layers of flavor. I will be making this again.

PASTA PEA SALAD.
If you’re familiar with Ina’s Pasta Pesto Pea Salad, then you get the idea. This version is very pared down, making it a cinch to throw together. Spinach, pesto, parmesan, peas. Do not make your own pesto. That’s unnecessary in a world where there are so many store-bought versions that are ideal (my favorite comes from Central Market). I served this alongside the Mustard Chicken Salad (please promise you’ll try this too), and it was blowing my mind. I ate the combination for lunch all week.

VANILLA ARMAGNAC ICE CREAM.
Warning. You will need to enjoy the boozy brandy flavor of armagnac in order to love this ice cream. But if you do, this recipe is your new favorite. This ice cream is not a custard base, but rather a flavored cream that is frozen. This makes is fast and easy to throw together. I kept mine in the freezer for a couple of weeks, and treated myself to a spoonful after dinner for several days in a row. The alcohol keeps the cream from freezing solid, and I found it particularly satisfying and grown up. My kids hated it and told me it tasted like cough syrup. I feel like this is an appropriate response to kids and alcohol.

Ina In A Year: Week 43

WHAT HAPPENED

I effort to make these posts honest, but positive. Yes, there have been hard things, but I try not to focus on them. This week, the unimaginable happened, and I cannot tell the story of this summer without divulging the worst nightmare coming true.

Not once, not twice, but three times this week, me or one of my children woke up in the middle of the night to discover a roach in the bed.

Are you okay after reading those words? Because I’m not sure I’m okay after writing them. I don’t know what happened this week, but it was the worst week. Timm and Jake were on the hiking trail, completely off the grid, unreachable, and the bug situation in our home went from a non-issue to a crisis-level emotional trauma overnight. I am not sure Norah will ever be the same.

Yes, we called an exterminator and it was quickly remedied, but still. The blow was too much to bear. How do you get that out of your mind? Our strategy (conveniently) was to cook a delicious meal every day to try and self sooth. The only silver lining to this story is that I am writing it in the past tense, aware that we all survived the worst week of summer, but in the moment, I was not sure we would still be standing.

WHAT I COOKED

Italian Wedding Soup, Back to Basics
Pizzaladière, Barefoot in Paris
Fresh Fig & Ricotta Cake, Cook Like a Pro
Lemon Ricotta Pancakes with Figs, Cook Like a Pro
Chicken Salad Sandwiches, At Home
Heirloom Tomatoes with Blue Cheese Dressing, At Home
Lemon Yogurt Cake, At Home
Grilled Tuna Niçoise Platter, Barefoot Contessa Cookbook
Zucchini Pancakes, At Home
Mango Sorbet, Barefoot in Paris
Moroccan Lamb Tagine, Make It Ahead
Chocolate Cake with Mocha Frosting, Make It Ahead
Lobster & Shells, How Easy Is That?
Breakfast Fruit Crunch, At Home
Easy Cheese Danish, At Home
Zucchini & Goat Cheese Tart, Make It Ahead
Tomato Mozzarella Pan Bagnat, Make It Ahead
Tuna Tartare, Family Style
Whipped Hot Chocolate, Family Style
Rugelach, Barefoot Contessa Parties!
Summer Paella Salad, Make It Ahead
Vanilla Semifreddo with Raspberry Sauce, Make It Ahead

WHAT I LEARNED

ITALIAN WEDDING SOUP.
This soup is a year-round winner. It is kind of involved, but I made the meatballs the day before and had all of the vegetables chopped and ready to go when I made the soup. It came together very quickly. The flavor is clean and bright, and the meatballs are tender and make this feel hearty without being heavy.

PIZZALADIERE.
I have always wanted to try this recipe, but wasn’t sure making homemade pizza dough only to top it with anchovies was something I was game for. I have used anchovy paste in salad dressings, but whole anchovies are a completely different endeavor. As it turns out, this is now my new favorite first course. The anchovies are super salty which is the perfect balance to the sweet caramelized onions. I could have made a meal out of this and gobbled up every delicious bite.

HEIRLOOM TOMATOES WITH BLUE CHEESE.
If you are looking for a no-fail blue cheese dressing recipe, this is the one. I have been making this for years, and it is my favorite. If you cannot find tarragon vinegar, substitute white wine vinegar and add 1 teaspoons chopped fresh tarragon. If you love blue cheese, this is going to bless your soul.

Ina In a Year: Week 44

WHAT HAPPENED

With the roaches behind us, and the boys still off the grid, not to return for yet another full week, I decided it was time to get to work on our house. It started as a whim of an idea.

“Maybe I should help the girls organize thier room” quickly turned into “Get out of my way I’m purging every corner of every room in our home including the garage.”

It’s probably safe to say this mania was fueled in part by the recent visit from our six-legged arch-enemies, but also, it had been a long time since I had shown any love to our home. When I tell you I cleaned out every space, I mean ev.er.y space. Every drawer. Every cabinet. Every shelf. And then, as a gift to myself, I had someone come in and completely deep clean our entire home. Glory be, I felt like a new woman, and our home was beautiful!

This process felt like a huge step forward in my goal to begin to learning hospitality at home. When your space is organized, functional, and clean, inviting others over is a breeze. I needed this shot in the arm, and my mind began to formulate ideas and thoughts on this topic that I am excited to share down the road.

WHAT I COOKED

Brisket with Onions and Leeks, Cooking for Jeffery
Kasha Varnishkes with Wild Mushrooms, Cooking for Jeffery
Tsimmes, Cooking for Jeffery
New York Egg Cream, How Easy Is That?
Penne alla Vecchia Bettola, Barefoot Contessa Foolproof
Chocolate Mousse, Family Style
Mache with Warm Brie & Apples, Back to Basics
Panko Crusted Salmon, How Easy Is That?
Lemon Fusilli with Arugula, At Home
Lemon Meringue Tart, Barefoot in Paris
Mussels & Basil Bread Crumbs, How Easy Is That?
Fried Oysters with Lemon Saffron Aioli, Cooking for Jeffery
16 Bean Pasta e Fagioli, Cooking for Jeffery
Profiteroles, Barefoot in Paris
Moroccan Grilled Lamb Chops, Cooking for Jeffery
Tuscan White Beans, How Easy Is That?
Couscous with Pine Nuts & Mint, Cooking for Jeffery
Coconut Madeleines, Barefoot in Paris
Honey White Bread, At Home
Anna's Orange Marmalade, At Home
Fresh Blueberry Rhubarb Jam, Cook Like a Pro

WHAT I LEARNED

NEW YORK EGG CREAMS.
I loved learning about these! They are quick and fun to make, and if you keep the ingredients on hand, it’s a super simple spur-of-the-moment dessert. My kids said they tasted like sparkling chocolate milk. I agree!

MACHE WITH WARM BRIE AND APPLES.
I love this salad (if that’s what we are going to call it) and have been making it for years. It is an elegant assortment of ingredients beautifully arranged on the plate. If you can’t find mache (and really, who can?), any sort of delicate salad green will work. The warm brie with honey alongside the apples makes this feel like a single-serve cheeseboard.

PANKO CRUSTED SALMON.
Delicious! The panko topping is crunchy and herby and a cinch to throw together. I love the convenience of prepping this in the morning, and then baking it for dinner. Definitely a weeknight dinner option.

Ina In A Year: Week 45

WHAT HAPPENED

Timm and Jake returned home, healthy and happy, and only slightly sunburned. They were delighted to be back in the land of hot water and fresh food, and we were all grateful to welcome them back to normal life.

This week at Hurley House we began the first of several goodbyes as members of our summer staff began to leave for college. It felt like everyone on our staff was out of town, and in fact, we were closed on Saturday simply because we did not have a staff available to work or make food. This is what summer looks like for our business. It is quiet and slow.

Meanwhile, my house felt so good. I was building momentum and getting better at executing certain tasks that had laid dormant for too long. Cooking dinner became my joy each day, and I tried to lean in to the slower pace and drink it in.

WHAT I COOKED

Bangers & Mustard Mash, How Easy Is That?
Herb Roasted Onions, At Home
Fresh Raspberry Gratins, Back to Basics
Seafood Chowder, Barefoot Contessa Parties!
Seafood Stock, Barefoot Contessa Parties!
Parmesan Crisps, Barefoot Contessa Foolproof
Baba au Rhum, Barefoot in Paris
Steak with Béarnaise Sauce, Barefoot in Paris
Brussels Sprouts Lardons, Barefoot in Paris
Crispy English Potatoes, Barefoot Contessa Foolproof
Plum Crunch, Back to Basics
Blue Cheese Soufflé, Barefoot in Paris
Zucchini Pancakes, At Home
Fennel & Garlic Shrimp, Barefoot Contessa Foolproof
Anna's Tomato Tart, Cooking for Jeffery
Fruit Tarts, Barefoot Contessa Parties!
California Pizzas, Barefoot Contessa Parties!
Smoked Salmon Pizzas, Cooking for Jeffery
Kitchen Clambake, Barefoot Contessa Cookbook
Baked Blintzes with Fresh Blueberry Sauce, Back to Basics
Fish & Lobster Cakes, Cooking for Jeffery
Vegetable Tian, Barefoot in Paris

WHAT I LEARNED

BANGERS AND MUSTARD MASH.
This was amazing, and the only substitution I would suggest is using beef or pork sausages instead of chicken. This dinner came together so quickly, and adding whole grain mustard to the mashed potatoes made this the perfect side dish for the sausages.

BRUSSELS SPROUTS LARDONS.
This is the recipe that showed me how much I really do love Brussels sprouts. I discovered this recipe years ago, when my only frame of reference for this vegetable was not a positive one. I watched Ina make them on her show and was convinced they would taste delicious. They did. The salty pork, the sweet acidic balsamic vinegar, and the just-done Brussels sprouts are perfection.

BLUE CHEESE SOUFFLÉ
If you’re going to learn to make a soufflé, Ina is an excellent teacher. That being said, this is the kind of dish that everyone should make once in their life, and then never again. It’s a lot of trouble (although not difficult) for a dish that basically tastes like air. I liked it, but I will not be making a repeat performance.

Ina In a Year: Week 46

WHAT HAPPENED

This week my youngest, Lillian, turned ten. Since Timm was out of town on his birthday, we made it a double birthday celebration with a big family dinner featuring Ina’s Fried Chicken Sandwiches from Cook Like A Pro. They were a hit!

We also began the final run of Ina Lunches at Hurley House. It felt better than I expected to dive back in. The muscle memory was astounding. I am contemplating whether or not a lunch like this should be an ongoing thing that we offer. They are so special and different, and I love doing them.

Since the last time I had roasted a chicken, we had hired a few new staff members in the kitchen. This was their first time tasting it, and I loved watching them fall in love with it the way we all have.

WHAT I COOKED

Green Herb Dip, At Home
Roast Capon, At Home
Buttermilk Mashed Potatoes, At Home
Broccolini & Balsamic Vinaigrette, At Home
Chocolate Pecan Meringue Torte, Cook Like a Pro
Loin of Pork with Green Peppercorns, Barefoot in Paris
Wild Mushroom Risotto, Back to Basics
Gravlax with Mustard Sauce, Back to Basics
Pumpkin Flan with Maple Caramel, Cooking for Jeffery
Cape Cod Chopped Salad, Back to Basics
Vanilla Roasted Rhubarb with Sweet Yogurt, Cook Like a Pro
Baked Shrimp Scampi, Back to Basics
Fennel Salad, Barefoot in Paris
Endive, Orange and Roquefort Salad, Barefoot Contessa Foolproof
Triple Chocolate Loaf Cakes, Cook Like a Pro
Roast Duck, Barefoot in Paris
Warm French Lentils, How Easy Is That?
Roasted Butternut Squash, How Easy Is That?
Lemon Ginger Molasses Cake with Make Ahead Whipped Cream, Make It Ahead
Fried Chicken Sandwiches, Cook Like a Pro
Buttermilk Herb Mayo, Cook Like a Pro

WHAT I LEARNED

CAPE COD CHOPPED SALAD.
This is a delicious combination of autumn flavors. If arugula isn’t your thing, it would be just as delicious with spinach. The maple vinaigrette with the apple, blue cheese, and walnuts is a win.

BUTTERMILK MASHED POTATOES.
This is a tasty spin on a classic. I loved it with the roasted chicken.

BAKED SHRIMP SCAMPI.
I made this on a weeknight with frozen shrimp, skipped the butterflying, and just went with it. It worked and proved to be a tasty weeknight dinner served over rice. My kids gobbled it up, and as far as effort goes, it was very bare bones. The shrimp needed a longer cook time than the recipe called for because they weren’t “artfully arranged,” but that seemed like a small price to pay for a simple supper.

FRIED CHICKEN SANDWICHES.
Awesome. The chicken is very flavorful and very crunchy. I made these for a large family gathering, and the secret was to finish up the frying before everyone arrived. Because they were going into a sandwich, it wasn’t necessary for the chicken to be hot, which made this a very convenient crowd-pleaser. The pickles, the lettuce, the buttermilk herb mayo…it all works in a way that makes you remember why Ina is the best.

Ina In A Year: Week 47

WHAT HAPPENED

After a wonky summer, I finally found myself getting my children ready for school to start. It felt perfectly right and appropriately timed to be moving forward. Sometimes a break is what you need. And sometimes, the return of routine is beneficial for lots of reasons.

We were also ready to launch our fall menu and school-year line up of activities and events at Hurley House. The summer menu offerings, though tasty, had not proved to be profitable or popular. This made me a little sad, because three years in, I’m still not sure how to make our summers at Hurley House work the way the rest of the year works. It’s a continual hurdle, and one that leave me feeling like I’m mission something.

Meanwhile at home, I was in full hospitality mode. We invited a family over for dinner, and though I have done this hundreds of times before, this felt different. The goal wasn’t the food. The goal wasn’t my house. The goal was to connect with our guests and enjoy being with them. That can sound simple but be tricky to do well. Don’t worry. I’m taking lots of notes over here on what’s working and what’s not, and I am eager to begin to share all of these thoughts once this project is over.

WHAT I COOKED

Warm Dates with Blue Cheese & Prosciutto, Cook Like a Pro
Chicken Marbella, Cook Like a Pro
Heirloom Tomatoes with Herbed Ricotta, Cook Like a Pro
Chocolate Chevron Cake, Cook Like a Pro
Breakfast Ricotta with Berries & Maple Syrup, Make It Ahead
Homemade Ricotta, Make It Ahead
Homemade Ricotta, Cook Like a Pro
Fresh Raspberry Sauce, Cook Like a Pro
Fresh Berries & Sweet Ricotta, Cook Like a Pro
Daniel Rose's Pear Clafouti, Cook Like a Pro
Perfect Poached Lobster, Cook Like a Pro
Sauteed Shishito Peppers, Cook Like a Pro
Lobster Salad in Endive, Barefoot Contessa Cookbook
Warm Lobster Rolls, Cook Like a Pro
Raspberry Baked Alaska, Cook Like a Pro
Cioppino, Cook Like a Pro
Garlic Toasts, Cook Like a Pro
Rum Raisin Apple Strudel, Cook Like a Pro
Shells with Broccoli Rabe & Pancetta, Cook Like a Pro
Campari & Orange Granita, Cook Like a Pro
Summer Fruit Tart, Cook Like a Pro

WHAT I LEARNED

HOMEMADE RICOTTA.
Please try this. It is so easy, and the results are a huge wow factor. I wish I had learned about this years ago. Ina shows you exactly what to do, and the finished product is far and away better than anything you can get in the store.

WARM DATES WITH BLUE CHEESE AND PROSCIUTTO.
This is a easy and fast appetizer, equal parts delicious and dangerous. They are so easy to pop! You can make them ahead and then bake them right before serving. Eight minutes later, they are ready to go, beautifully salty and sweet with a punch of blue cheese.

CHICKEN MARBELLA.
One look at this recipe, and I thought I knew what to expect. I thought it was going to be terrible. Treslyn, however, was pumped. She said it was going to be delicious. Prunes, green olives, brown sugar, capers, wine…it’s such an odd combination of flavors. The verdict? It’s delicious! I served it with couscous to soak up all the juices, but the flavor is interesting and complex, but also satisfying and approachable. I would make this for a dinner party in a heartbeat. I would also suggest only using chicken thighs. Skip the drumsticks and skip the breasts.

Ina In A Year: Week 48

WHAT HAPPENED

This week was a whirlwind, but a welcome whirlwind. After a summer of slow-burning stress and slogging through each week, the activity returned in full force this week to both our family and my business.

Our kids started school. Our regular school-year clients returned. Our menu returned to normal. Timm and I celebrated nineteen years of marriage. All the extra-curricular activities cranked up. Our kids merged into three schools, and there were a lot of heightened emotions mixed with physical exhaustion from the adjustment.

The first week of school is always a bit of a shock to the system, and although I welcomed it with open arms, the toll it takes is tremendous. I have learned to anticipate this and allow lots of space and grace until the settling in becomes second nature. It felt good to feed my family dinner at home a lot this week. Cooking in my home kitchen is a familiar way to care well for those around me, and they hopefully felt the comfort of this too.

WHAT I COOKED

Roasted Eggplant Parmesan, Cook Like a Pro
Israeli Vegetable Salad, Cook Like a Pro
Pork Posole, Cook Like a Pro
Vanilla Ice Cream with Lemoncello, Cook Like a Pro
Short Rib Hash & Eggs, Cook Like a Pro
Morning Glory Muffins, Cook Like a Pro
Tomato & Eggplant Soup, Cook Like a Pro
Roasted Shrimp Cocktail Louis, Cook Like a Pro
Turkey Sandwiches with Brussel Sprouts Slaw, Cook Like a Pro
Tomato & Avocado Salad, Cook Like a Pro
Salted Caramel Sundae, Cook Like a Pro
Baked Pasta with Tomatoes & Eggplant, Cook Like a Pro
Chocolate Sauce, Cook Like a Pro
Sweetened Whipped Cream, Cook Like a Pro
1770 House Lamb & Chickpea Curry, Cook Like a Pro
Roasted Beet, Butternut Squash & Apple Salad, Cook Like a Pro
Perfect Basmati Rice, Cook Like a Pro
Chicken & Spinach Waldorf Salad, Cook Like a Pro
Carrot Cake Cupcakes, Barefoot Contessa Parties!

WHAT I LEARNED

ISRAELI VEGETABLE SALAD.
This title of this recipe does not adequately describe the splendor of this dish. I would call this “Super Tasty Hummus and Vegetable Platter” or something like that. Spicy sriracha hummus (you could totally use store-bought) is spread on on a platter. The hummus is then topped with a vinaigrette doused combination of cucumber, colorful peppers, tomatoes, and mint. Then you scoop up heaping piles of it and eat it with pita. It’s communal, beautiful, delicious, and a cinch to make.

TURKEY SANDWICHES WITH BRUSSELS SPROUT SLAW.
I was surprised by how such a simple sandwich (bread, meat, slaw) could deliver such intricate layers of flavor. The smokey turkey, the crunchy creamy slaw, the mustardy sauce, the ciabatta…it all worked so well. As an added bonus, the visual appeal of this sandwich makes me smile. The soft pink of the turkey and the pastel green of the slaw look so pretty on the plate. I cannot wait to make this again. I highly recommend serving this with the Tomato Avocado Salad and the Salted Caramel Sundaes (both from Cook Like A Pro). It made for a near perfect menu.

CHICKEN AND SPINACH WALDORF SALAD.
Add this to your main dish salad line up ASAP. It has everything. Crunchy nuts. Sweet golden raisins. Shredded cheddar cheese. Chicken and perfectly cooked jammy soft-boiled eggs. Lots of greens. Bits of apple. And a delicious vinaigrette. I wasn’t even hungry when I served this, and I kept craving one more bite. I loved everything about this and cannot wait to serve it again at Hurley House.

Ina In A Year: Week 49

WHAT HAPPENED

With our new horizons fast approaching at Hurley House, my time this week began to center around creating the infrastructure necessary to launch our new social media channel, the Lunch Party, and the Hospitality Hotline. It was a lot of work, with so many details I had to create a chart to keep it all straight.

Normally, I would have loved this process, but because I was also trying to plow through the final weeks of cooking, my mind was foggy. I find myself wanting to soak up the end of this project, yet simultaneously stretched forward toward what is next. It’s a little unnerving to watch these final weeks fly by, knowing that when they are gone, they will not return. My emotions seem to be right under the surface most days, and I am doing my best to stay honest and in the moment about what I’m feeling and why.

WHAT I COOKED

Panko-Crusted Rack of Lamb, Cook Like a Pro
Orange-Roasted Rainbow Carrots, Cook Like a Pro
Warm Brown Rice & Butternut Squash, Cook Like a Pro
Roasted Duck Breast with Dried Cherries & Port, Cook Like a Pro
Maple-Roasted Acorn Squash, Cook Like a Pro
Sauteed Savoy Cabbage with Bacon, Cook Like a Pro
Moscato Poached Fruit, Cook Like a Pro
Radishes with Butter and Salt, Barefoot in Paris
Crispy Mustard Chicken & Frisee, Cook Like a Pro
Haricots Verts with Hazelnuts & Dill, Cook Like a Pro
Mustard Vinaigrette, Cook Like a Pro
Coffee Granita, Make It Ahead
Farro Tabbouleh with Feta, Cook Like a Pro
Tuscan Tomato & Bread Salad, Cook Like a Pro
Pork Souvlaki with Radish Tzatziki, Cook Like a Pro
Celery Root & Chickpea Puree, Cook Like a Pro
Fresh Peach Cremolata, Cook Like a Pro
Filet of Beef with Mushrooms & Blue Cheese, Cook Like a Pro
Filet of Beef Carpaccio, Cook Like a Pro
Butternut Squash Gratin, Cook Like a Pro
Baked Spinach & Zucchini, Cook Like a Pro
Flounder Milanese, Cook Like a Pro
Lemon Vinaigrette, Cook Like a Pro
Parmesan Pesto Zucchini Sticks, Cook Like a Pro

WHAT I LEARNED

SAUTÉED SAVOY CABBAGE WITH BACON.
I discovered how much I love sautéed cabbage from Ina’s version in Parties!. This version takes that idea and makes it even better with the addition of bacon. Cabbage is so delicious when done well, and it can feed a small army with a single head.

CRISPY MUSTARD CHICKEN AND FRISEE.
This recipe takes a known formula and carries it forward. Ina first introduced the idea of hot crunchy chicken with cold salad greens in Family Style with her Chicken Parmesan. This is another riff on that theme. There is indeed something very satisfying about the snap of cold greens bathing in vinaigrette paired with warm bites of tender breaded chicken. Adding roasted potatoes to this one-dish-wonder turns it into a full meal.

FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE.
This dish is iconic. Beef, mushrooms, blue cheese. It is restaurant-worth and incredibly special. This is the kind of cooking that brings me satisfaction because it is perceived as fancy, but in reality takes no more effort than any other cooking. Yes, it is pricy, but in a way, this is what elevates it. You can taste it in every bite.

Ina In A Year: Week 50

WHAT HAPPENED

I can feel the end. I can taste it. It’s so close, I think it’s already here. My days feel like I am coasting downhill, gaining momentum. The finish line is in sight, and I know I will get there. The fear of “Will I make it?” has transformed into “I’m going to make it!”. There is a calm surrounding me that feels equally reassuring and unnerving all at the same time.

WHAT I COOKED

Shrimp & Grits, Cook Like a Pro
Sausage & Mushroom Strudels, Cook Like a Pro
Smokey Eggplant Dip with Yogurt & Mint, Cook Like a Pro
Spiced Lamb-Stuffed Eggplants, Cook Like a Pro
Asparagus & Proscuitto Bundles, Make It Ahead
Vanilla Brioche Bread Pudding, Cook Like a Pro
Potato Galette, Cook Like a Pro
Chipotle Parmesan Sweet Corn, Cook Like a Pro
Smoked Salmon Tartines, Cook Like a Pro
Gravlax Sauce, Cook Like a Pro
Shakshuka with Feta, Cook Like a Pro
Tri Berry Muffins, At Home
Banana Crunch Muffins, Barefoot Contessa Cookbook

WHAT I LEARNED

SHRIMP AND GRITS.
I wrongly assumed that this would be a difficult, involved recipe. Oddly enough, it turned out to be a wonderful weeknight dinner option. The shrimp shells are used to make a quick stock, which sounds difficult, but really isn’t. And because the grits have to cook for 45 minutes, the time is well spent extracting all the flavor from the shells. The stock comes together to make a quick sauce in which the shrimp cook, and the whole dish is filled with spectacular flavor. In the end, it went from grocery bag to dinner plate in under an hour, and my entire family loved it.

SPICED LAMB-STUFFED EGGPLANT.
This was one of my favorites so far from the new cookbook, Cook Like A Pro. The flavor is very interesting, with cinnamon and oregano mixed into the lamb meat sauce. Then it gets baked inside roasted hollowed out eggplants for a gorgeous presentation. It does take some time, but we all agreed it was worth it.

VANILLA BRIOCHE BREAD PUDDING.
To quote Elizabeth, “There isn’t a restaurant in town that is making a dessert as delicious and special as this one.” High praise! The texture of the brioche is critical to this dish, yielding a tender bite and a delicate eggy crumb. The custard is spot on, full of vanilla and creamy goodness. The best part of the whole dish is the drizzle of melted ice cream that goes on each serving. It’s the flavor of creme anglaise without the hassle. Genius, Ina. Genius.

Ina In A Year: Week 51

WHAT HAPPENED

This was the last “real” week of the project in regards to the cooking. I hosted the final Ina Lunch at Hurley House, and in a moment of sentimental nostalgia, as I looked around the store and saw every chair filled, I took a panoramic video. It was a weak attempt to capture the energy and electricity filling the space.

That same morning I found myself sad as I picked out flowers for the final table setting, realizing it was the last one. But then I consoled myself with the reality that the weekly opportunity to cook lunch for eight people would continue with the Lunch Party. This thought brought me great comfort and served as a confirmation that my decision to keep these going was a good one, if for no other reason than to keep my heart engaged in something I love.

WHAT I COOKED

Asparagus & Fennel Soup, Cooking for Jeffery
Belgian Waffles & Smoked Salmon, Cook Like a Pro
Bay Scallop Ceviche, Cook Like a Pro
Pain Perdu, Barefoot in Paris
Make Ahead Zabaglione with Amaretti, Make It Ahead
Shrimp Bisque, At Home
Seafood Stock, At Home
Seafood Stock, Cook Like a Pro
Brown Rice & Wheatberries, Barefoot Contessa Foolproof
English Oat Crackers, Cooking for Jeffery
Grilled Bread with Proscuitto, How Easy Is That?
Challah with Saffron, Cooking for Jeffery
Tomato Mozzarella & Pesto Panini, At Home
Wheatberry Salad, Family Style
Crab Strudel, Barefoot Contessa Foolproof
Artichokes with Lemon Tarragon Aioli, Cooking for Jeffery
Roasted Salmon with Green Herbs, How Easy Is That?
Stewed Lentils & Tomatoes, At Home
Prune Armagnac Clafouti, Cooking for Jeffery
Roasted Baby Pumpkins, Barefoot Contessa

WHAT I LEARNED

CAULIFLOWER TOASTS.
YES! My children really enjoyed these, and I found them insanely satisfying and a snap to prepare. They are a meal if you eat two. I also think the filling could have topped twice as much bread as the recipe calls for.

ARTICHOKES WITH LEMON TARRAGON AOILI.
Worth it! These are beautiful, easy, and interesting. I loved being able to make these a day ahead and serving them chilled. Artichokes are about the communal experience, and less about the sustenance of the vegetable. These are fun, and the opportunity to encourage people to dive in and use their hands was well-received.

SALMON WITH GREEN HERBS.
This is the easiest salmon in the whole world, requiring little time, prep, or even ingredients. The resulting salmon was juicy and full of bright notes from the herbs. It serves as a perfect backdrop for whatever you choose to put with it. I highly recommend adding this to your regular dinner rotation!

Dear Ina

Dear Ina,

One year ago today, on September 24, 2018 I began a year-long project called Ina In A Year in which I set out to cook all 963 of your published recipes from your eleven cookbooks…in one year.  

As I sit here on the other side of this epic journey, I am filled with thoughts and emotions, memories and experiences, lessons and lasting tastes I will never forget.  

But mostly, I am filled with gratitude.

Ina, thank you for teaching me to cook.  Ever since I discovered you and that first cookbook, I was smitten.  Called.  Drawn.  Your easy way, your casual comfortable manner, your friendly smile, they drew me in.  Your quiet voice, calm unhurried demeanor on camera, your assurance of attainability made me want to stay and watch.  I felt soothed, at ease.  Welcomed.

When I finally began to cook your food, you became my muse.  My hero.  My guide.

I designed my kitchen to look like yours with black countertops, white cabinets, and those massive glass jars for my flour, sugar, and oatmeal.  I fashioned my aesthetic to model yours because I loved how it made me feel.

I watched your every move, read your every word, mimicked your every method.  I learned how to properly cream butter and sugar, the importance of zesting and using fresh citrus zest, the difference salt can make in bringing a dish to life.  I began to build a successful repertoire of crowd-pleasing recipes, all of them yours.  

When I flipped through your cookbooks, I ached for an occasion to cook your food.  Lucky for me, I began having children who required much celebrating and thus, plenty of opportunity to prepare as many of your recipes as possible.  Every time I would serve your food, people would swoon, commenting and praising me, but the whole time, it was you who gave me what I needed to succeed in the kitchen.  

You made it seem easy to make anything from scratch, going to great lengths to effortlessly make any occasion special.  I followed your lead, finding any way I could to celebrate the little moments as well as the big ones.  I threw parties, decorated tables, took all your advice to work ahead to heart and became really good at having others in our home.

Ina, your body of work, both in print and on screen, has impacted my life so profoundly.  My only response is to simply and earnestly tell you thank you.  I owe you a debt of gratitude for teaching me to cook, to take my time in the kitchen, to enjoy the process, to have fun at my own parties, and to always, above all, make everyone feel welcome.  

This project has been my tribute to you.  To the impact and impression you have forever left on my life and the way your cooking brings people together.  The community of people who have followed me on this journey are all connected by a common appreciation and admiration for you and your body of work.  We are all grateful, and me especially.

I doubt we will ever meet in person, although I dream of casually cooking dinner together one day in Paris.  Meeting you was never the point, and still isn’t the point or purpose of this project.  However, if one day our paths do cross, it will be my great honor to look into your eyes and with all my heart say, “Thank you.”  I would not be who I am today without you.

Last night at midnight the Ina In A Year project officially came to an end, but for me it feels more like a beginning, a jumping off point, a pathway forward I could never have predicted.  I am leaving behind the rigor of cooking 963 recipes in 365 days, and diving into the next adventure, following my heart and figuring out how to best share what I have learned with those who want to listen.  

Thank you for sharing your life and talent with a generation of people, including me,  who have learned to cook because of you and your example.  Thank you for making us want to spend time in the kitchen, sharing food.  Thank you for modeling the idea of family and gathering with those you love.  Thank you for simultaneously insisting on excellence with reassuring ease.    

I dedicate this project, the time and effort, the wins and losses, the detailed accounting of every meal and experience, I dedicate it to you.

Thank you for all you are,
katherine