Home > friends, num yummies, the boos > The Crumb Stash: I HEART Ina Garten

The Crumb Stash: I HEART Ina Garten

Oh Ina.  I so want to be her friend.  Not only is this woman a successful business owner and celebrity chef, she also has a kick-ass home in the Hamptons and loving husband who she’s been married to forever.  She throws dinner parties like no other, and makes you feel that you can too, which is what I love about her.  She’s unpretentious (and so are her recipes) and doesn’t have any catch-phrasey phrases like “bam” or “yum-o.”  Her and Jeffrey recently had a “barn” built on their property. And by barn I mean a huge house whose sole purpose is for party-throwing (and filming her Food Network Show), and is nicer than the nicest house I’ve even been in.  She’s my hero.  And did I mention that I so want to be her friend.

One of my dearest friends Kiayan and her fur kid Chloe came by today to check out the new casa and talk wedding invites.  She’s most benevolenty offered to make our wedding invitations and John and I are so excited because the hand-made invites will not only be gorgeous, but they’ll truly be one-of-a-kind.  Chloe and Macy had a great time running in the yard and getting muddy paws from the recent rains.  Bradley even got in a sprint or two.  Ok, he didn’t sprint.  Bradley doesn’t sprint.  He did do the sherriff thing he does when other dogs get too rowdy – he barks from the distance, sort of saying “Hey.  Cool it there, buddy.”  And he also gave Kiayan and Chloe an eye-full of his brown blankie lovin’ skills (there is just something about having company over, I swear!)  Inside, the three of them wrestled on the couch and played tug-o-war; skidded around the house and barked at nothing.  Many formerly-neglected toys were rediscovered by new eyes today (amazing how a friend makes your old stuffies fun again) and sadly many of them met their demise, their fluffy innards strewn across the floor to be picked up later.

In the kitchen, Kiayan helped me make a recipe of Ina’s that I’ve been wanting to try forever.  She diced the celery while I halved the grapes.  We make a great team.  And the icing on the cake from today?  Kiayan will be one of my bridesmaids.  This post really should be titled “I HEART KIAYAN.”  And I don’t even have to want to be her friend, because she already is!


Adapted from Ina Garten, Barefoot Contessa
* 4 split (2 whole) chicken breasts, bone-in, skin-on
* Good olive oil
* Kosher salt and freshly ground black pepper
* 1/2 cup good mayonnaise
* 1 1/2 tablespoons chopped fresh tarragon leaves
* 1 cup small-diced celery (2 stalks)
* 1 cup green grapes, cut in 1/2

Note:  I also added about 1/4 cup of slivered almonds and 1/4 cup of golden raisins

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.


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