Ep 5. Cook Like a Pro: Vegetables

In this episode of Barefoot Contessa: Back to Basics, titled "Cook Like a Pro: Vegetables," host Ina Garten showcases her expertise in preparing satisfying and flavorful vegetable dishes. Garten shares her top tips for selecting, prepping, and cooking a variety of vegetables, from basic staples like potatoes and carrots to more exotic options like fennel and leeks.

To start off, Garten demonstrates how to make a simple yet delicious roasted vegetable platter. She opts for a mix of colorful veggies, including bell peppers, onions, and asparagus, and tosses them in olive oil and her favorite spices before roasting them in the oven. She emphasizes the importance of cutting the vegetables into pieces of similar sizes to ensure even cooking.

Next, Garten moves on to a more involved dish: ratatouille. She explains that this classic French stew of mixed vegetables should be made with the best-quality veggies available, as their flavor will shine through in the dish. She sautés eggplant, zucchini, and bell peppers in olive oil, then adds garlic, tomatoes, and fresh herbs for a burst of flavor. She notes that the key to making a great ratatouille is to cook the vegetables until they are just tender, but not mushy.

For a lighter option, Garten prepares a shaved fennel and arugula salad with lemon vinaigrette. She demonstrates how to slice the fennel thinly, using a mandoline for speed and precision. She also shares her technique for toasting almonds, which adds a delicious crunch to the salad. Garten emphasizes the importance of balancing the flavors in a salad dressing - in this case, using a combination of lemon juice, Dijon mustard, and honey.

Garten then moves on to one of her favorite veggies: Brussels sprouts. She shares her recipe for maple-roasted Brussels sprouts, which are tender and caramelized, with just the right amount of sweetness. She also demonstrates how to make a creamy Parmesan sauce to drizzle over the top. She notes that when cooking Brussels sprouts, it's important not to overcook them, as they will become mushy and lose their flavor.

Next, Garten tackles the often-misunderstood vegetable artichoke. She shows how to select and trim fresh artichokes, and demonstrates her method for steaming them until they are tender and easily pulled apart. She also shares her recipe for a tangy citrus and herb dipping sauce, which pairs perfectly with the artichoke leaves.

Finally, Garten makes a classic side dish that is perfect for entertaining: gratin dauphinois. This creamy potato dish is elevated by Garten's addition of gruyere cheese and fresh thyme. She emphasizes the importance of slicing the potatoes very thinly, and layering them with cream to ensure that they become tender and flavorful in the oven.

Throughout the episode, Garten shares her love of vegetables and encourages viewers to experiment with different flavors and cooking techniques. She emphasizes that cooking with fresh, high-quality ingredients is the key to making delicious and satisfying dishes.