Ep 19. Barefoot Classics

In season 11 episode 19 of Barefoot Contessa, titled "Barefoot Classics," host Ina Garten takes a trip down memory lane and revisits recipes from her past. Throughout the episode, she prepares some of her all-time favorite dishes that have become staples in her cooking repertoire.

First, Ina whips up a classic French dish that she learned to make while living in Paris – Coq au Vin. She explains that this dish is perfect for entertaining as it can be made ahead and reheated before serving. Ina pairs the Coq au Vin with her homemade mashed potatoes, which she teaches viewers how to make step-by-step.

Next, Ina shares a recipe for her all-time favorite pasta dish – Linguine with Shrimp Scampi. She explains that this dish is simple to prepare and perfect for entertaining, as it can be made in under 30 minutes. Ina also demonstrates how to make homemade breadcrumbs to add a crunchy texture to the dish.

Ina then prepares her famous Mustard Roasted Chicken, which she shares is one of her most popular recipes. She explains that this dish is easy to prepare, and the mustard creates a flavorful crust on the chicken. Ina serves the chicken alongside roasted vegetables, which she teaches viewers how to prepare.

Lastly, Ina does a twist on a classic dessert and makes individual Apple and Pear Crisps. She explains that these can be made ahead and reheated before serving, making them perfect for entertaining. Ina serves the crisps with homemade whipped cream and a drizzle of honey.

Throughout the episode, viewers get a glimpse into Ina's life and learn about how she became the Barefoot Contessa. In between cooking, she reminisces about her journey to becoming a cookbook author and successful TV host. She shares stories about her time working in the White House and her love of entertaining.

Overall, "Barefoot Classics" is a nostalgic and heartwarming episode that showcases Ina Garten's love of cooking and entertaining. Viewers are sure to be inspired to try these classic recipes in their own kitchens.