Ep 4. Barefoot in Washington

In this season 22 episode of Barefoot Contessa titled "Barefoot in Washington," host Ina Garten takes viewers on a culinary journey to the nation's capital. Ina begins by visiting a local market to pick up fresh ingredients before returning to her kitchen to prepare a delicious meal fit for a White House state dinner.

The episode opens with Ina strolling through a bustling outdoor market in Washington, DC. As she peruses the various local vendors, she shares tips on selecting the best produce and offers suggestions for incorporating unique ingredients into classic dishes. Ina makes stops at a variety of booths, picking up everything from vibrant heirloom tomatoes to fragrant herbs that will add depth and flavor to her dishes.

Once Ina has all of the ingredients she needs, she heads back to her cozy kitchen to get started on the meal. First up is a vibrant tomato tart, which she begins by preparing a simple, buttery crust. As she chops up the ripe tomatoes, she discusses the importance of using high-quality ingredients, particularly when it comes to produce. Ina then layers the tomatoes onto the crust, along with a sprinkling of fresh herbs and a generous helping of goat cheese before popping the tart in the oven to bake.

Next, Ina sets to work on a classic DC dish: crab cakes. She explains that crab cakes are a favorite in the city, and her recipe uses a mix of lump and jumbo lump crab meat for the ultimate flavor and texture. Ina mixes the crab meat with breadcrumbs, a bit of mayo, and some diced red pepper before forming it into patties. She then pan-fries the crab cakes until they're golden brown on the outside and deliciously moist on the inside.

Finally, it's time for the main event: a succulent loin of lamb paired with a savory tabbouleh salad. Ina begins by seasoning the lamb with salt, pepper, and fresh herbs before searing it on all sides. As the lamb cooks to medium-rare perfection, she whips up a simple tabbouleh salad made with bulgur wheat, chopped tomatoes, and a trio of herbs: mint, parsley, and cilantro. Ina explains that while the lamb is the star of the show, the tabbouleh adds a fresh, bright note to the meal that balances the richness of the meat.

Through it all, Ina shares her trademark tips and tricks for simplifying even the most complex dishes. From the importance of letting ingredients shine on their own to the key to perfectly searing a cut of lamb, Ina's expertise and enthusiasm for cooking is on full display. By the end of the episode, viewers will be ready to roll up their sleeves and whip up their own mouthwatering take on DC-inspired cuisine.