Ep 4. Dinners in the Fridge

In this episode of Barefoot Contessa, titled "Dinners in the Fridge," host Ina Garten shares her tricks for turning leftover ingredients into delicious meals. The episode begins with Ina showing viewers her own refrigerator, which she says is always stocked with essentials like eggs, bread, and butter, as well as a few key leftovers from previous meals. She explains that while many people see leftovers as a burden, she loves the challenge of figuring out how to repurpose them into new dishes.

The first recipe Ina tackles is a pasta dish made from leftover roasted vegetables. She starts by cooking spaghetti in a pot of salted water, reserving a cup of the cooking water before draining the pasta. In a large skillet, she heats up some olive oil and garlic and adds in diced onions and the roasted veggies, which include zucchini, eggplant, and red bell peppers. She tosses in some crushed red pepper flakes and a splash of white wine before adding the cooked spaghetti and pasta water to the skillet. Finally, Ina adds in some chopped fresh herbs and shaved Parmesan cheese for a simple yet flavorful meal.

Next up, Ina tackles a dish made from leftover roasted chicken. She pulls the meat off the bones and slices it into bite-sized pieces, then tosses it with some halved cherry tomatoes, arugula, and a homemade lemon vinaigrette. She tops the salad with some crumbled feta cheese and serves it as a light and refreshing meal.

For her third recipe, Ina uses leftover grilled salmon to make a quiche. She starts by making a homemade crust with a combination of flour, butter, and sour cream, which she rolls out and presses into a greased pie dish. In a bowl, she mixes together the leftover salmon with sautéed leeks and chopped dill before pouring the mixture into the pie crust. She then whisks together eggs, heavy cream, and grated Gruyere cheese, pouring the mixture over the fish and leek mixture. The quiche bakes in the oven for about 40 minutes before Ina removes it to cool and set.

Finally, Ina shows viewers how to make a vegetable frittata using leftover roasted vegetables and cheese. She starts by whisking together eggs and milk in a large bowl, then adding in the leftover vegetables, which include asparagus, mushrooms, and red onions. She stirs in some grated Parmesan cheese before pouring the mixture into a hot cast-iron skillet. Ina cooks the frittata on the stovetop for a few minutes before transferring it to the oven to finish cooking. The end result is a fluffy and flavorful frittata that's perfect for breakfast, brunch, or even dinner.

Throughout the episode, Ina emphasizes the importance of using high-quality ingredients, even when repurposing leftovers. She also encourages viewers to get creative and experiment with different flavor combinations and techniques in their own kitchen. With her easy-to-follow recipes and expert tips, Ina shows that leftovers don't have to be boring – they can be transformed into delicious meals that rival the original dish.