Want to make Beatty’s Chocolate Cake but don’t want it to spoil in transit? That’s where Barefoot Contessa dishes that travel well come in handy. Ina Garten, a longtime cookbook writer and celebrity chef, combed through her many Barefoot Contessa recipes to find the ones that hold up well when travel is involved.
1. A hearty salad gets Ina Garten’s stamp of approval as a Barefoot Contessa dish that travels well
First on the list of Barefoot Contessa dishes that travel well is Charlie Bird’s Farro Salad. Garten included it in her episode “Portable Food” of Food Network’s Barefoot Contessa: Cook Like a Pro.
“I would really like to eat it every day,” Garten told the National Post in November 2018. Created by chef Ryan Hardy at the Charlie Bird restaurant in New York City, the cookbook author put her own spin on it after a friend created it for her and Jeffrey’s garden.
“It’s absolutely fantastic. The textures and the flavors and the sharpness of it,” Garten said. “It just does everything you need to do it justice.”
So why is it considered a Barefoot Contessa dish that travels well? For starters, it holds up well thanks to the sturdy ingredients. Not to mention you don’t have to worry about messing up icing or complicated decoration.
2. Lemon Poppy Seed Cake makes the cut as a barefoot Contessa dish that travels well because it’s so hearty
Garten has many cake recipes, but this one is ideal for travel. as the Modern comfort food The author explained on her Food Network show, Lemon Poppy Seed Cake is “so firm,” similar to a “dense pound make,” meaning “it’s very portable.”
The 73-year-old used the batter to make muffins, bread cakes, but the Bundt cake is “really perfect”, in her opinion, for a “homemade” touch. Plus, Garten’s Lemon Poppy Seed Cake in Bundt cake form is more travel-friendly.
3. Tomato Mozzarella Pan Bagnat is a travel-friendly panini
This take on a panini is yet another Barefoot Contessa dish that travels well. The cheese acts like a glue to hold everything together.
Not to mention they’re panini-like, meaning all of the toppings are squeezed between the bread, so there’s less chance of it all falling out in transit.
To start, Garten makes a vinaigrette, something the Barefoot Contessa host believes that everyone should know how to do it. Then she pits and cuts tomatoes. She then assembles the sandwiches, layering tomatoes, mozzarella and fresh basil.
After drizzling each with vinaigrette, let the buns rest at room temperature for an hour to allow the flavors to mingle. Finally, she puts them in a panini press and serves them warm.
What could be easier to travel with than jam? Garten’s Fresh Blueberry Rhubarb Jam is the latest recipe on her list of Barefoot Contessa dishes that travel well.
The challenge when transporting food is often finding a suitable container. Jam makes the task easier. Put it in a glass jar, plastic container or whatever in the kitchen and it’s ready to use.
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