Last week, we had the pleasure of hosting Dan Pelosi (of @grossypelosi) and Gus Heagerty for dinner! Given our shared love of Ina, it was only appropriate to create a menu featuring some of my favorite Barefoot Contessa recipes!
While dinner finished cooking, we enjoyed a very non-recipe, recipe of Olives, Marcona Almonds, Salami and Hothouse Cucumbers – a platter that Ina pulled together for a cocktail party on her show. It’s a tasty assortment of store-bought items that keeps hunger at bay without filling guests up before the main course!
For the main dish, I prepared Ina’s Filet of Beef Bourguignon which is easy to make in advance and reheat just before serving (though a couple of the pieces may have ended up slightly overcooked during reheating) It comes together quickly and using filet mignon rather than stew meat elevates it to another level.
Alongside the beef, we enjoyed Cacio e Pepe Cheese Puffs (always a crowd-pleaser) and French Bistro Salad featuring radicchio, endive, apple, caramelized pecans, and blue cheese all tossed in a Dijon vinaigrette.
Dan kindly offered to bring dessert and knocked it out of the park by making one of my all-time favorite Ina desserts: Lemon Bars!
It was such a phenomenal night and you know you can’t go wrong with an Ina menu!
Olives, Marcona Almonds, Salami & Hothouse Cucumbers
Food Network (not really a recipe)
Cacio e Pepe Cheese Puffs
Modern Comfort Food, page 47 (Recipe here)
French Bistro Salad
Go-To Dinners, page 102 (recipe not online)
Filet of Beef Bourguignon
Barefoot Contessa Cookbook, page 123 (Recipe here)
Lemon Bars
Barefoot Contessa Parties, page 200 (Recipe here)
