70 ;e Costco Connection DECEMBER 2014
By Ina Garten
WE ALL HAVE the same dilemma—we want
to entertain with ease. One of my great pleasures is cooking a wonderful meal for my husband, Jeffrey, and my friends. But, like
everyone else, I have so much going on that
it’s hard to find a whole day to cook just for
the fun of it. There are two things I like about
cooking ahead. First, the task of making a
three-course dinner over several days seems
so much less daunting and anxious-making
than cooking everything on the actual day of
the party. Second, when surprises happen—
and they always do—I have time to fix them.
I am so excited to share my newest cook-
book, Make It Ahead: A Barefoot Contessa
Cookbook, with you because it tackles the
“make-ahead” question head on. In fact,
many of these dishes get even better when
prepared in advance. After running a
specialty foods store for 20 years, I
know just what kinds of dishes can be
made partially or even entirely ahead
and still taste fresh and delicious when
served. In the book you’ll find my best
tips—including tricks for preparing
dishes everyone thinks have to be pre-
pared at the last minute, such as mashed
potatoes or whipped cream. Each one
of these recipes is designed to let you
spend time with your guests instead of being
stressed in the kitchen and missing your own
party. I hope you will enjoy them all! C
Emmy-winning host of Barefoot Contessa,
chef and Costco member, Ina Garten has
written eight best-selling cookbooks.
The Costco Connection
Ina Garten's latest cookbook, Make It Ahead:
A Barefoot Contessa Cookbook (Item
#918440), and a selection of her previous
titles (Item #702591) are available now in
most Costco warehouses.
Make-ahead recipes for less
stress during the holidays
Cooking pork tenderloins for the first time was a
revelation to me because I didn’t grow up eating
pork. I prep them—seasoning them with rosemary
and thyme and wrapping them with prosciutto—
and then roast them just before dinner. I love to
serve these with homemade apple chutney.
2 pork tenderloins ( 2½ to 3 pounds total)
1 tablespoon minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
10 to 12 slices prosciutto
Apple Chutney (recipe follows)
Preheat the oven to 450 F.
Place the tenderloins on a sheet pan and pat
them dry with paper towels. Combine the rosemary, thyme, salt and pepper in a small bowl.
Rub the tenderloins all over with olive oil. Sprinkle
all sides with the herb mixture. If there is a thinner “tail,” fold it underneath so the tenderloin is
an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto.
(I place the prosciutto sideways with the ends
wrapping under the tenderloins.) Tie in several
places with kitchen string to hold the prosciutto
and the “tail” in place.
Roast for 20 to 25 minutes, until an instant-
read thermometer inserted in the middle of the
end of the tenderloin reads 140 F for medium
rare and 145 F for medium. Cover the tender-
loins tightly with alumi-
num foil and allow to
rest at room tempera-
ture for 15 minutes.
Slice diagonally in thick
slices and serve warm
with the Apple Chutney.
Makes 6 to 8 servings.
Make it ahead: Assemble
the pork completely,
wrap tightly and refrigerate for up to 24 hours.
Roast before serving.