Ep 3. Herb Hall of Fame

In this episode of Barefoot Contessa: Back to Basics, titled Herb Hall of Fame, host Ina Garten pays tribute to the wonderful world of herbs. Garten starts by showcasing her own herb garden, pointing out some of her favorite herbs and showing viewers how to care for each one. Next, she heads to a local farm where she meets farmer Chris Larkin and selects a basket of fresh herbs to use in her dishes.

Garten begins with a classic herb-roasted chicken, seasoned with a mix of fresh rosemary, thyme, and sage from her garden. She stresses the importance of using a meat thermometer to ensure the chicken is cooked to perfection. For a side dish, she makes Parmesan-roasted zucchini sticks, which are topped with a blend of panko breadcrumbs and fresh herbs.

Garten then moves on to a dish that showcases the flavor of fresh parsley, a bright and flavorful tabbouleh salad. She demonstrates how to perfectly chop parsley and mint, and explains how to correctly cook bulgur wheat for the salad.

Next, Garten prepares a summer vegetable pasta salad with a homemade herb dressing. This dish is packed with fresh flavors, featuring zucchini, cherry tomatoes, and basil from her garden. The herb dressing is a simple blend of olive oil, vinegar, and garlic, with a generous amount of fresh herbs mixed in.

For dessert, Garten shares her recipe for lemon and thyme cake. She explains how fresh herbs can transform a classic dessert into something unique and special. The cake is both light and zesty, with the unexpected addition of thyme adding a subtle herbal note.

Throughout the episode, Garten shares tips and tricks for working with fresh herbs, including how to store them, which ones pair well together, and how to chop them properly for different dishes. Viewers are sure to be inspired to experiment with herbs in their own cooking after watching this episode.