barefoot contessa kitchen photos

Take a look at the Barefoot Contessa's little kitchen in the city and her much bigger kitchen in the country. 1 / 5 All of these images come from House Beautiful , where Ina Garten is a regular guest writer. When I was catering, sliced Beef Tenderloin was my go-to. I served it with soft rolls for "heavy hors d'oeuvres," on bite-sized toasts for an elegant passed hors d'oeuvres or thickly sliced with blue cheese sauce (also based on one of the Barefoot Contessa's recipes) as an entree. My method for preparation was always the same, per the Barefoot Contessa's

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