Cooking for Jeffrey

Even casual fans of Garten (The Barefoot Contessa Parties, Barefoot Contessa at Home, etc.) are familiar with Jeffrey, her beloved husband of over 40 years, who accompanies her on many of her trips near and far in search of culinary inspiration. In her 10th book, she revisits many of those locales in this valentine to her husband. Following the format of her previous books-it all starts with a cocktail-she offers readers simple, tasty recipes that are well suited for entertaining guests, as well as simple dinners for two that can be prepped or even prepared ahead of time. Simple party fare-herbed goat cheese, camembert and prosciutto tartines, a flavor-packed lentil and kielbasa salad-comes together quickly, and can't-miss mains-cider-roasted pork tenderloins with roasted plum chutney, a poached lobster with tarragon butter-are foolproof. Some dishes, such as roast chicken, meatballs, and roasted potatoes with herbs, will look familiar to devoted followers. Garten's enthusiasm and thoughtful preparations are hard to resist, and she's a gregarious and generous hostess, quick to credit those who shared or inspired her recipes for the book. She's even more likable here as she shares the story of her and Jeffrey's courtship and marriage, as well as the early days of her namesake restaurant. True to form, this culinary love letter is as warm and comforting as Garten's dishes. (Oct.) © Copyright PWxyz, LLC. All rights reserved.

Maple-Roasted Carrot Salad Recipe    * 2 pounds carrots, preferably with leafy tops    * Good olive oil    * Kosher salt and freshly ground black pepper    * ¼ cup pure Grade A maple syrup    * 2/3 cup dried cranberries    * 2/3 cup freshly squeezed orange juice (2 oranges)    * 3 tablespoons sherry wine vinegar    * 2 garlic cloves, grated on a Microplane    * 6 ounces baby arugula    * 6 ounces goat cheese, such as Montrachet, medium-diced    * 2/3 cup roasted, salted Marcona almonds Preheat the oven to 425 degrees. Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they'll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes. Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and ½ teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature. Excerpted from Cooking for Jeffrey: A Barefoot Contessa Cookbook by Ina Garten All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.