Barefoot Contessa (2002–…): Season 22, Episode 4 - Barefoot in Washington, D.C. - full transcript

I'm Ina Garten,
and I'm cooking with friends.

I'm whipping up easy gazpacho
with goat-cheese croutons

to share with my friend Antonia,
who's a perfumer and a florist.

Then I'm firing up the grill
to make

juicy mustard-marinated
flank steak

and fast and easy
Sicilian grilled swordfish.

And finally,
Antonia's going to show me

how to make a wonderful
fresh-flower bouquet.

-- Captions by VITAC --

Closed Captions provided by
Scripps Networks, LLC.

While my friend Antonia
gets flowers,



I'm gonna make some
easy gazpacho with
goat-cheese croutons.

I think she's gonna love it.

So, Antonia's promised to show
me how to make a small bouquet.

She's an amazing florist.

And I happen to know
that Antonia loves to grill,

so I'm gonna show her
two grilling recipes I love.

Okay, so, for the gazpacho,

I'm starting with two
28-ounce cans of plum tomatoes,

and that's maybe about
a 1/4 of a cucumber, diced.

I took the seeds out.

And I love onion in gazpacho.

You're not gonna believe
how easy this is to do.

You just throw everything
in a food processor.

So, a very large onion.



Just dump the whole thing in.

This is a really large onion,
so I think I'll just use half.

You can always add it,
but you can't take it out.

Anthend our falliscons.

And you don't have
to chop it up finely

because it's all gonna get
ground up in the food processor.

And then garlic.

I love garlic,
especially in gazpacho.

So, I've got six cloves
of garlic,

and you're not gonna believe
how fast this is.

I'm just gonna puree
the whole thing...

...and then put it in a bowl

and season it with olive oil,
vinegar, and lots of seasonings.

I want it pureed,
but I still want it chunky.

I want to taste
all the vegetables in it.

So, this should be perfect.

I mean, doesn't that look good?

It just looks like summer to me.

Okay.
You want to get all of it.

Fabulous.

So, next I'm gonna add 1/2 cup
of good red wine vinegar.

It's really like making
a vinaigrette.

1/2 cup of olive oil.

And vinegar's really important

'cause it gives a nice edge
to the gazpacho.

Just pour it in.

And then 1 1/2 cups
of good tomato juice.

I know I'm always talking
about good ingredients,

but why add bad ingredients?

It's not gonna get any better.

So, just whisk it in.

I mean, this is
the fastest gazpacho ever.

Okay, now some seasonings --
celery salt.

So, I need 1/2 teaspoon.

And all of this is to taste.

If you love celery salt,
put more in.

And I like a little bit of heat,

so I'm gonna add
like 1/4 teaspoon

of hot crushed red peppers,

and to give it
a little more intensity,

2 tablespoons of tomato paste.

It's really concentrated
tomato flavor.

I'm just gonna whisk it in.

It's really thick.

And two.

And then, because we
want it perfectly seasoned,

I need a tablespoon
of kosher salt

and about 1 1/2 teaspoons
of pepper.

And, I mean, soup doesn't get
any easier than that.

Just whisk it together.

And the good thing about this
is, the longer it sits,

the better it tastes.

So, I'm just gonna make sure
it's starting out good.

Oh, it's delicious.

You really taste the tomato
and the cucumber

and the scallions,
a little bit of heat.

It's gonna be fabulous.
So, into the fridge.

It's gonna get nice and cold,

and it'll be ready
when Antonia gets here.

Hello, Bob!
Good morning, Antonia.

How are you?
Good.
I'm in a rush.

I'm getting some flowers
to do bouquets with Ina.

She's gonna teach me
how to cook.

I'm gonna teach her
how to make bouquets.

What do you got?
What does she like?

The orange tulips there
are one of her favorite.
Cool.

And just to the left,
there's some blue muscari.

Excellent.

Oh, they're gonna look beautiful
together.

Oh, great.

And then Galax leaves 'cause
they will make it a bouquet.

I think everybody
loves gazpacho,

but I always like to do
something a little special,

sort of a twist.

So, I thought, I'm gonna make

goat-cheese croutons
to put on the top.

Not only will they
taste good with it,

but the textures
are really good.

So, you have pureed gazpacho
and a crisp crouton on top.

It's fantastic.

So, I've got two slices
of French bread.

I always do diagonal slices.
I think they look best.

And then brush it
with olive oil.

I'm gonna toast it on one side,
then turn it over

and spread it with goat cheese
and toast it again.

It's a great addition.

Just two minutes
under the broiler.

Thank you for the flowers.
Good to see you, Bob.

You too, Antonia.

Okay, they're perfectly toasted,
just right.

So, I'm gonna turn them around.

I'm just gonna spread
some garlic and herb goat cheese

on each toast,

and then I'm gonna put it back
under the broiler

just until it gets
nice and bubbly and warm.

I mean,
gazpacho's great on its own,

but it's so much better with
a crouton and the goat cheese.

It just has more flavor.

Okay, back under the broiler
for about one to two minutes,

and it's gonna be perfect
on top of the soup.

The gazpacho should be
nice and chilled by now.

Think this is enough
for Antonia and me?

So I'm gonna make
two mugs of gazpacho.

Oh, this looks great.
Look how thick it is.

Okay. One.

Perfect.

Antonia used to live here,

and she comes back to visit,
which is wonderful.

And I think the croutons
should be ready.

I love
the garlic-and-herbs thing.

So, one toast on each cup,
just like that.

And I have one final thing
to do.

Just a little drizzle
of olive oil.

- Ah! She's here.
- Hello.

What did you bring?

These are gorgeous!
Beautiful flowers.

Oh, my goodness.
Like?

Are we gonna make bouquets
out of it?

We are, indeed.
Fantastic.

Give me a hug.
Hi, sweetie.

Mwah!

So, I made gazpacho for us,

with a goat-cheese crouton.
And then we're gonna grill?

Yeah, we're gonna grill.
I have to recipes to show you.

Excellent.
Cheers.

Cheers.

Antonia and I have
a lot of shared history.

Long walks to the beach
and lots of good meals together.

A lot of flowers.
And now we're gonna have
another one.

And a lot of flowers.
Mmm. It's delicious.

Thank you.

Coming up next,
mustard-marinated flank steak,

Sicilian grilled swordfish,

and then the secrets
of a gorgeous flower bouquet.

Antonia loves to grill, so
I thought it would be really fun

for us to make two grilling
recipes, one meat and one fish.

Are you massacring
that one?

I am.

You know,
it's gonna be really fancy

if I have new marinades
for the Cape.

Oh, good. Okay.
It'll be a good summer.

Because everybody's very --
They do typical.

I'm gonna be doing
something dramatic.

They make hamburger
and hot dogs?

Yes, very typical.
Oh, we can do
better than that.

So, what I'm doing
is a flank steak,

which I think is great.

It's a very inexpensive cut
of meat.

It's got lots of flavor,
but it needs a marinade.

So, what I do is I do a little
crisscross pattern of cuts

right on the top

because then the marinade
really gets into it.

Cool.

Just about one inch apart,
not too deep.

Not too deep.
Just enough.

And we're gonna make
a mustard marinade for it.

How's that?

So, you want to make
the marinade?
I do.

I'll tell you what's in it.
Okay. Ready.

So, 1/3 cup of white wine.
You can drink the rest.

Oh!
Yeah.

1/3 cup of olive oil.
Okay.

I like giving Antonia
instructions.

I like doing it all in one cup
like this.

There you go.
Okay.

And then 1/3 cup
of mustard.

So, just put mustard
in until the liquid line

goes up to one cup,
and then you've got 1/3 cup.

And then you just whisk it
all together.

It is a lot of mustard.

It's a lot of mustard,
but it's a lot of flank steak.

Actually, mustard creates
an emulsion, which is great.

Like, when you put mustard
in a vinaigrette...

Uh-huh.
...it emulsifies
the whole thing.

Ah. Ooh.
Okay, that's looking good,
but I think we need shallots --

I have 1/3 cup
all chopped --

and a tablespoon
of minced garlic.

That goes right in.

In the meantime,
I'm gonna work on tarragon.

Ooh.
It gets nice very fast.
I know.

Antonia lives in Cape Cod.

So, everybody grills there,
right?

Yes, everybody does.
It's a real
summer-community thing.

And as a matter of fact,
if you go out --

you know, you're in your yard,
you come from the beach,

and somebody's grilling
already...
Oh, yeah?

...you're very tempted
to just say,

"So, what are you
making tonight?"

hoping for an invitation.

I mean,
we really literally do that.

Right. I know.

Okay, what else do we need?
All right. Good.

So, we need
a teaspoon of salt.
Okay.

And I have
a teaspoon of pepper.

And tarragon has a really nice
kind of honest flavor.

You like tarragon?
I do.

I love tarragon.
I think it's a very subtle,

but really kind
of interesting flavor.

I mean, it's so great.

I mean, with really
not that many ingredients,

you can just make something
that's just ordinary

into something like --
Yeah, but really change it.
Yeah, exactly, exactly.

When Antonia
used to live here,

we used to go take a walk
to the beach every single day.

Didn't we?
Yes.

Or was it every weekend?
It felt like every day.

Oh, as often as we could.
And solve
all of life's problems.

All right,
this is looking good.
Okay. Is that looking good?

I'm gonna put
my tarragon in.

You're gonna whisk it together.
Okay.

And it goes right over
the flank steak.

How's that?
It's beautiful.

So, I'm just gonna pour it
over and under this,

on top,
and it's just gonna marinate.

Oh, how fabulous is this?

Ooh, it looks good.
And it just gets
all over it.

So, this is gonna go
in the fridge for two hours.

It has to marinate
for two hours.

Two hours?
I am eating with the neighbors.

Just wait.

I have one marinating.
How's that?
Oh, good.

Well done.

I knew that would be
your answer.

So, I have one that's been
marinating for two hours

By the magic of Ina Garten --
how's that?

Oh! Thank goodness.
We need
salt and pepper on top.

And we are so off
to the grill.
Great.

Okay, here we go.

Think two girls can grill?
Shall I take the lid off?

Yeah, why don't you do that?
There we go.

Oh, I think it's really hot.
Oh, it's perfect.

Perfect,
absolutely perfect.

You know what I do first,

is I just brush the grill
with some oil,

and then it doesn't stick

'cause there's no point
in making something

if it's gonna stick.

Or light on fire.

Or light on fire.
We can do that, too.

It's not a party unless
something's lit on fire.

Unless
the fire department shows up.

Okay, so, I'm just gonna
put it on the grill,

and it's gonna cook
for five minutes on each side.

Whoa!
That is one hot grill.
Nice.

Five minutes on one side,
five minutes on the other side,

and it's gonna be
perfectly medium-rare.

Ooh, yummy.

Okay,
you trust me to flip this over?

Absolutely.
I'm glad you do.

Okay.
Right over.

Oh!
Five minutes
on the other side.

Fantastic.

Okay, even more important
than grilling it right

is letting it rest.

So, I'm gonna take it off,
put it on a board.

Oh, my God, that looks so good,
doesn't it?

And I'm gonna cover it
with aluminum foil

and let it rest
for about 15 minutes.

And all the juices
get back into the meat.

And that's gonna make it
juicier?

Yeah!
Yay.

Yeah, baby.
Sounds good, sounds good.

Coming up,
we're moving from turf to surf,

grilling
Sicilian-style swordfish.

It's so fast
and unbelievably delicious.

Then it's all about
gorgeous flower bouquets.

Okay, Antonia, you ready
for the second grilling recipe?

I am.
It's in your honor.
It's Italian.

Fantastic.
It's Sicilian
grilled swordfish.

And you're not gonna
believe how easy it is
to make and how fast.

So, are you making
the marinade?
I am.

This is a little different,
actually,

because the marinade goes on
after rather than before.

So, I'm gonna put the swordfish
right on the grill.

It's really thin.
It's only about 1/2 inch thick.

And it's gonna cook
really fast.

Okay, so,
I'm gonna put it on.

Two minutes on each side,
and it's gonna be done.
Uh-huh.

So, you make the marinade.

So, I need 2 tablespoons
of lemon juice.
Okay.

Why don't we make it together?
How's that?
All right, sounds good.

We need 1/4 cup of olive oil.

Now, do I worry that the pits
are going in there?

Don't worry about a thing.
How's that?
Okay. I like that.

This is worry-free cooking.
I like that.

Is that good?
Yeah.

Okay, fabulous. We need
a pinch of red pepper flakes.

So, you want to chop up
the oregano?
Absolutely.

And I'm gonna season
the fish.

Just salt and pepper
on one side.

I'm gonna turn it.
Two minutes is really fast.

Okay.
I'm gonna turn it over.

And what you don't want to do
is overcook it.

Okay. Wow.
It's perfect, though.

Isn't it perfect?
I know. It's really fast.

And it's fantastic.
Okay, perfect.

So, chop it up
and put it right in there.

And then we need salt and pepper
in here,

maybe about a tablespoon
of salt.

Whisk?
Whisk it in.

Uh-huh.
She wields a mean whisk.

Pepper.

Okay, that's ready.

So, here we go.
Great.

Okay, I'm just gonna season
the other side.

Salt, pepper.

I want to make sure
it's really nicely seasoned.

Okay,
and right onto a plate.

Is that the fastest swordfish
you ever saw?

Right onto your plate.

And then, while it's really hot,
what I do is I take a fork,

juake holes
in it just like that..

And I take that marinade you
made, that gorgeous marinade,

and just pour it
right over it.

And we're gonna cover it
with foil, let it rest,

and then we're gonna serve it
with arugula on top.

Beautiful!
It's so delicious.

How great is that?

I like the way the red pepper
looks in there

'cause it gives it
a little pop.

Well, everything, and also
the herbs and everything --

it's fantastic.

But in the meantime,
don't we have to try

that flank steak we made?
Yeah.

This smells great, doesn't it?
It smells fabulous.

So, you want to put
this over here?
Okay.

And we'll taste
the steak.

This is a tough job,
but somebody has to do it.

So, this is that fabulous flank
steak with the mustard sauce.

How gorgeous does that look?
Whoo!

Okay, so,
what you want to do

is you want to just cut it
very thinly

'cause it's a very tough cut,
but it has a lot of flavor --

and on the diagonal.

Oh, my goodness,
this looks so delicious.

So you know
it's gonna taste great.

Do you need to taste this?
Yes, absolutely.

Just make sure --
We have to make sure it's good.

or whatevet'al.

And the marinade
really tenderizes it, too.

Mmm.
On salad or a sandwich.

And it tastes better
with your fingers, doesn't it?

Mm-hmm.

Don't we have to taste
this swordfish?
Yeah.

Come with me.
Okay.

So, I've got it
all set up here.

It's like a one-dish meal,
right?
Beautiful.

With a little bit of lemon zest
on top,

just to give it
extra flavor...

'cause we're big on flavor.
Yeah.

And I think it needs probably
a little bit of lemon on it.

Don't you think so?
Uh-huh.

A little lemon squeezed on it.
And that's it.

I mean, was that
the fastest fish you ever made?

Yeah, it's really great.
Really.

And you know people
are gonna love it.

And the marinade's
still there,

and you just serve it
just like that.

Beautiful.
Gentlemen, start your forks.

Okie dokie.

Let's see
what we've got here.
Got to make sure
it's good, right?

So, the marinade gets
into the warm fish

in the same way that

the marinade gets into the steak
when it's cold.

But this happens really fast.
It is so delish.

Isn't it good?

This looks so sophisticated,
but it's so simple.
Yeah.

Hey! We're good.

Coming up, my friend Antonia

is gonna show me how to take
some beautiful flowers

and make them
into a stunning bouquet.

I've been harassing Antonia
for years

to teach me how to make
a bouquet, and the day is here!

So, will you show me?
I love these flowers.

Orange and blue --
my favorite.

Are you ready?
I am so ready.

All right, so, the idea today is
that we're gonna make a bouquet,

and I call them nosegays.

People tease me.
I don't know why.

It's a very old-fashioned term.

It's an old-fashioned term,
and the idea is it's portable.

All right, so, we're gonna start
at the beginning.

We're gonna make a base
with Galax leaves.

Okay. I love these
'cause they're really flat.

I use them on cheese trays.
Yeah.

And the nice thing about them
is they give

kind of a deep-colored
background for the flowers,

so they set them off nicely.
Oh, that's cool.

And they also kind of hide
the basis of the stems.

Then we're gonna get
to the tulips.

Are you done with those guys?

Yeah, this is a great vase.
I like this.

Oh, yeah.
Cool.

They're like old ice buckets,
like restaurant ice buckets.

Yeah, they're fantastic.
Yeah.

And this is one
of the most interesting things,

is florists -- you know,

they start with these huge,
tall-stemmed things,

and it turns out it makes
a much better arrangement

if you cut the stem off.
Yeah.

So, I was always
very disinclined to doing that,

but it makes not only
a better arrangement,

but it drinks
more water, doesn't it?
Drinks more water.

And then all the contrasts
of the colors are much closer.

I mean,
if they're all kind of

all over the place and leggy...
Yeah.

...you don't have
that hot blue against hot orange

that you would when it's
kind of a tight arrangement.

How's mine?

It's fabulous!

"It's fabulous."

Do you want them
all the same size?

Yeah, kind of.
Okay.

You know,
you want them all

kind of giving each other
a little space because then --

These are gonna be
the structure.
Okay.

And then we're gonna kind
of put things in between them...
Oh, cool.

...for contrast
and to fill it out.
Okay.

All right,
we're gonna go with the muscari.

Now, we chose these flowers
'cause Bob this morning

at Wittendale's said this was
a combination you really liked.

I do!
And I love muscari.

I don't know
what it is about them.

I just love them.
I have so many in the garden.

You can actually take
a little grouping of them

to kind of build it
into the arrangement.

And actually,
I also like when flowers

look like they grow
in the garden.

And they grow in groupings.

They don't just, like,
grow perfectly spaced.

Exactly.

And so you can let them be
a little bit haywire.

You're gonna have flowers
in your house,

you're gonna give them
as presents,

you're gonna have them
in your guest room.

It should be something somebody
goes close in and goes,

"What is that?"
Wow. Wow.

Isn't that gorgeous?

So, that kind of leads
us into this next flower...
Okay.

...which is
in the same color family,

obviously, as the tulips.

It's a Star of Jerusalem.

Ooh. Oh, those look great
in there.
Yeah!

It's another texture.
Those look fabulous.

Yeah.
This is fabulous.
Yeah.

So, the next thing we're gonna
do is cut a little bit of wire.

The idea of bringing a bouquet
over to a friend's house --

you're not gonna have
the paper, the wrapping,
the things to do it.

So, what you do is actually
make this a tight --

Oh, you gather
the whole thing up?
Yep, you gather it up.

Yep, you're gonna gather it up.
See?
Yeah.

Kind of bring those Galax leaves
around.

And see how I kind of
kept the wire in my hand?
Yeah.

See, it's kind
of laying across my hand?
Yeah.

That's what you want to do

because then you're gonna
take that wire,

and you're gonna
wrap it around.

Yeah.
I can do that.

Okay.
Like that?

And then you cut off
the ends?
Yeah.

You're gonna kind of make
a little bit of a triangle

so it's a prettier bottom.

So, you go down like that?

So, we're just gonna kind of cut
like this, kind of cleaned up.

A clean bottom.

And then the final step...

Yeah.
...is tape.

Oh, is tape.
Okay. I can fix it with tape.

Yeah. You can fix everything
with tape.

Oh, how fabulous.
Yeah.

So, this is really like a little
bridal bouquet, isn't it?

It is. It's a little bouquet.
It's a nosegay.

Uh-huh.
See what I'm gonna do now?

Gonna let you hold it,
and I'm gonna pull it off.
Okay.

All right.
Let me see how this works.

So, you kind of hold it with
your thumb, hold the bottom.

I see. And then you
just start wrapping?

Around that piece, yeah.
And then that'll hold it.

Oh, I got it.
Oh, that's cool.

And this won't break?
Oh, yeah, that's cool.

No, it kind of stretches
as you wrap.

It's a fantastic
florist tape.

So, it sticks to itself,
and it stretches so that it --

Oh, it does, doesn't it?
Yeah.
It's really great stuff.

How's that? Mine looks
very neat, doesn't it?
I think it's perfect.

And then the good news about
this stuff is you just pull it.

You pull it? Oh, and it just
attaches to itself?

Yeah, and it sticks.
Yeah, you just press it on.

I think we made two pretty
fabulous bouquets, don't you?

Yes.
Well, that was quite a day
of barbecues and bouquets.

We're a team.

We're a team.
Mwah!