Ina Garten Italian Panettone Bread Pudding


Panettone, the iconic Italian sweet bread, takes pride of place in this dessert from In a Gardenthe new cookbook, Unmissable dinners. “It would be delicious with a plain panettone with candied fruit or with a chocolate panettone”, promises Garten.

In the kitchen with Ina

Unmissable dinners is Garten’s 13th cookbook. We caught up with her to find out how the pandemic has changed her approach to dinner, when she chooses store-bought items over homemade and her go-to ingredients.

Dinner, redefined: Garten’s definition of a ‘meal’ has evolved during the pandemic as she’s been busy testing recipes for the book, posting daily recipes on Instagram to inspire her followers. and cook three meals a day for herself and her husband, Jeffrey. “I think we all have a little bit of culinary fatigue, myself included,” she says. “At one point I thought, I love breakfast for dinner, so I’ll just make a Gruyere omelette. It kind of freed me from having to think about a meat, a vegetable, and a starch. She’s turned to simpler one-pot, one-pot dishes, and even now that she’s back to entertaining friends, she prefers the more casual spreads over her pre-“multi-course extravagant” parties. -pandemics. The other advantage of this more flexible approach: a plot fewer pots and pans to wash.

Test kitchen: She tests recipes extensively to ensure that every ingredient – and every step – weighs its weight for consistently great results. “The kitchen is hard for me,” says Garten, who has never worked in a restaurant kitchen or taken formal culinary training. “So I understand how difficult it is for other people at home to cook. Because if it’s hard for me, it must be harder for someone who doesn’t cook all day. I just want people to feel like they can do it.

Learn to love extras: “I hate leftovers,” admits Garten. “I usually make enough for one meal and then what’s left goes away because I don’t like to eat the same thing the second night. But because of the pandemic, it was a luxury I didn’t have. In the new book, she offers plenty of suggestions for turning extras into whole new meals, like using leftover risotto to make crispy risotto cakes or adding leftover ham to mac and cheese.

Store bought is good (really!): “If something is complicated to make and you can buy something that’s perfectly delicious, I would never spend time making it,” Garten says. That’s why you won’t see a recipe from her for a French baguette or vanilla ice cream (she’s a fan of Häagen-Dazs). For example, she will melt store-bought ice cream to use as a sauce for dessert. “It’s custard,” she explains. “I’m going to puddle it on a plate, then put some chocolate cake on it. It looks like a really good dessert, but it could have been a chocolate cake from a bakery. It’s entirely store bought, but it’s delicious.

Friendship first: “The truth is, cooking for me isn’t about cooking,” Garten says. “It’s about inviting people, having dinner with them and sharing that experience. It’s not about food.

Egg-stra goodness: Garten is known for always using extra large eggs in her recipes. “At some point I calculated there were more eggs per pound,” she says. “There’s a little more of that egg yolk and that kind of creaminess. When I was teaching my first assistant baking, she said that when she started using extra-large eggs, her baking improved.

Indispensable ingredients: An assortment of pasta sauces from Rao ($10,, which she uses for everything from pasta and meatballs to a base for purgatory eggs. She also always has several varieties of orange marmalade (some sweet, others bitter) to glaze meat, poultry or fish. A large piece of Parmigiano-Reggiano cheese and hot Sriracha sauce. “These things are great staples for a meal. You can use them in several ways.

Related: Ina Garten’s Spectacular Glazed Holiday Ham is an incredibly easy recipe

[Adapted from Go-To Dinners Copyright © 2022 by Ina Garten. Photographs copyright © 2022 by Quentin Bacon. Published by Clarkson Potter, an imprint of Random House. Photo by Quentin Bacon]

Ina Garten Panettone Bread Pudding Recipe

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Rozella J. Cook