Thanksgiving With Ina Garten

Summary

Podcast Summary: "Thanksgiving With Ina Garten" | The Daily

Episode Release Date: November 28, 2024

Introduction

In this special Thanksgiving episode of The Daily, host Michael Barbaro welcomes renowned chef and television personality Ina Garten, famously known as the Barefoot Contessa. Set against the picturesque backdrop of Garten’s Hamptons home, the episode delves deep into the art of hosting, the nuances of preparing a memorable Thanksgiving meal, and the personal philosophies that make Garten a beloved figure in the culinary world.

Journey to Ina Garten’s Home

Michael Barbaro begins by recounting the journey to Ina Garten’s residence, highlighting the serene drive through the Hamptons and the stately ambiance of her East Hampton home. Despite a humorous misstep in locating the house, the journey sets a warm and inviting tone for the conversation ([00:39] – [01:51]).

Interview: The Art of Hosting with Ina Garten

Connecting Through Hospitality

Garten opens the discussion by sharing her passion for connecting with people through hosting. She emphasizes that entertaining is about making guests feel part of her family and fostering meaningful connections.

“My whole goal in life is to connect with people I love. [...] When you have that connection, you feel like you're taking care of people and they're taking care of you, and God knows we need that.” ([05:08] – [05:29]).

Roots of Her Hosting Philosophy

Exploring her personal history, Garten reveals how a distant relationship with her mother instilled in her a deep desire to create warmth and connection in her own life.

“I think I was really hungry for that in my life. And so that's what I try and do with my friends.” ([05:50] – [06:04]).

Early Hosting Experiences

Garten recounts her inaugural hosting attempt shortly after marrying her husband, Jeffrey. The experience was fraught with challenges, including preparing an omelette for 20 unfamiliar guests, which she describes as “a total disaster” ([06:04] – [07:14]). This humbling experience taught her the importance of simplicity and the balance between cooking and engaging with guests.

Elements of a Memorable Dinner Party

Garten outlines the critical components of a successful dinner party, emphasizing the significance of the initial greeting and the thoughtful arrangement of guests to foster dynamic conversations.

“What's the key to a great restaurant? [...] it's how you greeted at the door.” ([09:45]).

She further elaborates on seating arrangements, ensuring a balance between extroverted and introverted guests to maintain a harmonious atmosphere ([10:04] – [11:41]).

Menu Planning and Preparation

Detailing her meticulous approach to menu selection, Garten prioritizes dishes that can be easily shared and enjoyed by all guests. She advocates for simplicity without compromising on flavor, advocating for “perfectly delicious” meals that allow for seamless interaction.

“The simpler the meal is, the more fun everybody has.” ([08:46]).

Garten discusses her strategy for organizing the kitchen workflow, likening it to managing a complex schedule to ensure all dishes are served at their optimal times ([12:06] – [14:08]).

Setting the Table

On table setting, Garten champions a modern, simple aesthetic over overly elaborate arrangements. She believes a relaxed table fosters a comfortable environment where guests can focus on one another rather than the decor.

“I think there's nothing more horrifying than sitting down to a really fancy dinner table.” ([14:40] – [15:17]).

Handling Difficult Guests

When addressing the challenge of managing disruptive guests, Garten emphasizes subtle techniques such as changing the subject or gently redirecting the conversation to maintain harmony ([16:36] – [17:33]).

Cooking Demonstration: Glazed Baked Virginia Ham and Cranberry Martini

Preparing the Glazed Ham

Garten and Barbaro transition to a hands-on cooking session, demonstrating how to prepare a delicious yet straightforward glazed baked Virginia ham. Garten outlines the ingredients and steps meticulously, showcasing her ability to simplify complex recipes without sacrificing flavor.

“We worked so hard too, didn't we? Look how gorgeous that is.” ([27:56]).

Crafting the Cranberry Martini

Alongside the ham, Garten introduces a festive cranberry martini recipe, highlighting the importance of balancing flavors to create a harmonious cocktail. The process is both informative and engaging, offering listeners practical tips for their holiday preparations.

“It has no bite, exactly. But also, the flavors are layered perfectly.” ([25:59]).

Rapid-Fire Questions Segment

In a lighthearted segment, Garten participates in rapid-fire questions, providing quick insights into her preferences and hosting philosophies. This segment reinforces her approachable and relatable persona, offering listeners practical takeaways for their own gatherings.

"Best cold appetizer that's ready when your guests walk in?"

“Roasted shrimp cocktail.” ([29:35] – [29:49])

"Pumpkin or apple pie?"

“Apple pie.” ([30:02]).

"Are you giving your guests leftovers?"

“I actually make another Thanksgiving dinner [...] So I make sure everybody has everything.” ([30:39] – [31:18]).

Closing Remarks

Barbaro and Garten conclude the episode with heartfelt expressions of gratitude, celebrating the spirit of Thanksgiving and the joy of sharing meaningful moments with loved ones.

“I'm grateful for everything you've taught me as an amateur home chef.” ([31:25]).

Conclusion

"Thanksgiving With Ina Garten" offers a rich exploration of the intricacies of hosting, blending personal anecdotes with professional expertise. Ina Garten’s insights provide invaluable guidance for listeners seeking to create memorable and heartfelt gatherings. Through thoughtful conversation and practical demonstrations, the episode encapsulates the essence of Thanksgiving: connection, gratitude, and the joy of bringing people together.

Notable Quotes

• Ina Garten on Connecting Through Hosting:

  “My whole goal in life is to connect with people I love.” ([05:08])

• Reflecting on Her First Hosting Experience:

  “It was bad. It was really bad.” ([06:22])

• On the Importance of Simplicity in Meals:

  “The simpler the meal is, the more fun everybody has.” ([08:46])

• Emphasizing Comfortable Table Settings:

  “I think there's nothing more horrifying than sitting down to a really fancy dinner table.” ([14:40])

• Managing Difficult Guests:

  “I think everyone’s so grateful that you do at this point.” ([17:33])

• On Hosting Expertise:

  “It's a PhD in hosting.” ([31:18])

This comprehensive conversation not only showcases Ina Garten's culinary prowess but also her profound understanding of creating warm, welcoming environments that make every guest feel special.

Transcript

[Podcast Host]

This podcast is supported by Invesco qqq. Have you ever wondered where culinary innovation starts for a world renowned chef like Jean Georges? Or how Chef Kwame Onwachi, the visionary behind one of NYC's top restaurants, can reimagine a cherished classic? Introducing Recipe for Innovation, a new series where the world's most innovative chefs create brand new recipes inspired by companies in the Invesco QQQ ETF. Visit www.tasteqqq.com to watch the series and download the recipes. Let's rethink what's possible in the kitchen.

[Michael Barbaro]

2 hours 32 minutes. Plenty of time to do whatever. A few weeks ago, in the wee hours of the morning. Can I get you a tushy warmer? Yes, please. I started out on a very long drive with my colleagues Paige Cowett, Wendy Dore and Tina Antolini. But I feel like I probably should have gone left.

[Ina Garten]

We should probably go to the bqe. Yeah.

[Michael Barbaro]

And our destination was the home of a person who has very much been having a moment. Okay, so so far, not much traffic. And that is the cook, television host and creator of her own media empire, Ina Garten, AKA the Barefoot Contessa. This is Billy Joel singing about the Island Run, Mr. Alexa.

[John Chase]

And I'm cruising through my island.

[Michael Barbaro]

And if you know anything about Aina, you know that she's written over a dozen bestselling cookbooks. I have almost all of them. And that she's been married to her beloved husband Jeffrey for more than 50 years. So now it's about 7:40am and we have hit our first big patch of traffic. And that she lives in the Hamptons.

[Ina Garten]

Oh, we are in East Hampton in.

[Michael Barbaro]

A stately home that if you've ever seen her TV show, is instantly recognizable. And I just missed her house. Except if you're the one driving, I'm so busy talking to you that I just missed her house. Now back to that moment that Ina Garten is having. She just wrote a memoir about her childhood and her marriage and her improbable journey from working as an analyst in the Ford White House to purchasing a small specialty food store in the Hamptons that becomes wildly popular under her ownership. Okay. And we have just arrived at Ina Garten's house. All of which put her on a path to becoming a kind of guru for a relaxed, real, not too prim or glamorous way of entertaining at home. Wow. Hi. Hello.

[Ina Garten]

Good to see you. I hear you all the time, actually. See you. I insist. Oh, I'm so happy to see you, Michael. Thank you so much for coming.

[Michael Barbaro]

And so, after a few emails, Ina, to our delight, agreed to meet with us in her home studio. Welcome to the barn, which she calls the barn. And to talk to us about the thing that so many of us are going to be doing today. Hosting or being hosted.

[Ina Garten]

I live next door and I did. My commute is on the grass.

[Michael Barbaro]

It's 90ft.

[Ina Garten]

It's 90ft.

[Michael Barbaro]

Through the beautiful heaven, hedges and shrubs. I'm Michael Barro. This is a special Thanksgiving episode of the Daily Today. Someone is in the kitchen with Ina, and that someone is me. It's Thursday, November 28th. Well, I want to give you something.

[Ina Garten]

Oh, you didn't have to bring me anything.

[Michael Barbaro]

Now, of course, I wouldn't dream of coming to Ina Garten's house empty handed. This is a tote and a bottle of what I understand. According to Google. According to Google is your favorite kind of wine from Burgundy.

[Ina Garten]

I love Burgundy. Oh, this is gorgeous. Thank you so much.

[Michael Barbaro]

And eventually the two of us sit down.

[Ina Garten]

So will you help yourself to milk.

[Michael Barbaro]

And sugar at a table inside the barn for a conversation over coffee and a basket of pastries? I feel like you're literally modeling the behavior that we're gonna be talking.

[Ina Garten]

I know what.

[Michael Barbaro]

The hosting begins early here. Ina. Thank you.

[Ina Garten]

So happy to see you.

[Michael Barbaro]

So I just want to set the table.

[Ina Garten]

Yes.

[Michael Barbaro]

For this conversation, as it were. To me, there's nothing as special as being invited into somebody's home as you have invited us for a meal, whether it's a dead simple backyard barbecue or an elaborate multi course sit down dinner. And it's always felt to me that good hosting is a kind of magic. And you are such a master of this particular art form, this magic of convening people and making the togetherness feel so special.

[Ina Garten]

Well, it's what I love to do because my whole goal in life is to connect with people I love. And it doesn't happen easily. When you have that connection. You feel like you're taking care of people and they're taking care of you, and God knows we need that.

[Michael Barbaro]

Well, where do you think that comes from, that desire to comfort people, to make them feel cared for?

[Ina Garten]

Well, you know, in my memoir, I tell this story that my mother was very cold. I think she just wasn't capable of being warm. So I think I never felt connected to her at all.

[Michael Barbaro]

At all.

[Ina Garten]

At all. At all.

[Michael Barbaro]

That's a pretty stark thing to have to say.

[Ina Garten]

Yeah, I think I was really hungry for that in my life. And so that's what I try and do with my friends. I think entertaining for me is really about bringing people together and making them part of my family.

[Michael Barbaro]

Well, do you remember the first time that you really hosted on your own?

[Ina Garten]

I do, and it was a total disaster. Jeffrey and I just got married. He was in the military. And I decided to have a party for 20 people. Bad idea.

[Michael Barbaro]

Because your first party, 20 people.

[Ina Garten]

20 people. And they didn't know each other. And for some reason, I decided I was going to make an omelette for everybody. Now, I barely know how to make an omelette now. I mean, I kind of do, but I certainly didn't know how to make an omelet then. And what I know now is you have to make them one at a time.

[Michael Barbaro]

Yeah.

[Ina Garten]

So I spent the entire time in the kitchen making omelets. So Jeffrey, poor Jeffrey, was in the living room with 20 people, trying to keep the conversation going.

[Michael Barbaro]

Well, how did it play out? So you're in the kitchen, you're making omelets. You're recognizing. This isn't going super well.

[Ina Garten]

This isn't going well. It was like I was on a cruise ship. I was the chef, and we didn't have a table for 20 people. So there were chairs in the living room that were just in a big circle. And everybody had a plate and an omelet on their lap, but not at the same time.

[Michael Barbaro]

So it was bad.

[Ina Garten]

It was bad. It was really bad.

[Michael Barbaro]

Could you feel it? Like, was it tangible?

[Ina Garten]

I think I was so busy making omelets, I didn't even think about it until afterwards. And I knew it was a quiet party, and with 20 people, you can't connect with them.

[Michael Barbaro]

But you keep at it, quite obviously. So what does it look like for you to grow into a more confident, less omelet centric?

[Ina Garten]

I think by the time Jeffrey and I got to Washington, I had been to France, and I was really interested in the food. And I started working my way through Julia Child's Mastering the Art of French Cooking. And so my first parties were very elaborate affairs. You know, they were fancy. It was fancy food. And so I picked the most complicated things, which is how I taught myself how to cook. So I'm glad I did. And then one day we were invited to somebody's house for dinner. It was a guy. And I said to Jeffrey, oh, this is going to be a disaster. Cause no men cooked in the 70s. I mean, they just didn't. And we went there, and he served a simple filet of beef that was roasted simple vegetables. It was an absolutely simple, elegant meal. And I remember thinking to myself, this is it. Everybody had a wonderful time. His hair wasn't on fire.

[Michael Barbaro]

He wasn't. He wasn't cooking from Julia Child.

[Ina Garten]

He wasn't making some elaborate thing. And at that moment, I decided to change how I cooked. And so the thing that I expected to be a disastrous dinner turned out to be a lesson I'll never forget.

[Michael Barbaro]

The lesson being that cooking is part of hosting, but it is not the totality of hosting.

[Ina Garten]

And the simpler the meal is, the more fun everybody has. The irony is it's not about impressing your guests with a great dinner. It's about making a dinner that's perfectly delicious, that allows everybody to have a good time together.

[Michael Barbaro]

Right. Well, so let's get kind of clinical here and talk about how all of this works, because it's not every day we get to pick the brain of the Barefoot Contessa. And it's really only once a year that I think so many of us are really focused on the act of really hosting, which is Thanksgiving. So just talk us through the elements of a good meal, a good dinner party, what's essential, what's not. Let's allow ourselves to go rather deep on this subject in a way we normally might not otherwise.

[Ina Garten]

So I was interviewing Frank Bruni, who I just adore, and I said to him, what's the key to a great restaurant? And he said, the most important detail is how you greeted at the door. Hmm. And I thought, that's exactly true of parties, because once you feel like you're welcome, you're always going to feel good.

[Michael Barbaro]

How much do you think about? How much should we be thinking about the group of people that you're bringing together? Thanksgiving is unique. Of course, you don't always have a choice of who's in your family and who gets to come, who has to come. But to the extent that you do have a choice, how do you think about combining the right mix of people?

[Ina Garten]

Well, first, I think about who I want to see, but I also think about who would like to see each other. So people who know each other that don't see each other and. Or who would enjoy each other's company. Jeffrey and I pretty much choreograph each dinner party. And you sit there and you talk about it.

[Michael Barbaro]

You think about it ahead of time.

[Ina Garten]

We totally think about it, and we think about how the party is seated, which is really important. So, inevitably, in a group of six people around a round table is my ideal dinner. Party. And inevitably, some people are extroverts and some people are introverts. So some people are more talkative than others. So if you think about six people around a dinner table, I always put the most talkative people opposite each other and the least talkative people opposite each other in the other quadrant. So that the people. If you put the talkative people next to each other, that's where the party's going to. And then the people. Then people can listen that want to listen, and people can talk that want to talk. So. And that. And you'd be shocked how too big a table or two people on the same side of the table that are talking can just wreck a perfectly good dinner party.

[Michael Barbaro]

Okay, the food. How do you decide what to serve or not to serve? And I'm not just talking about dietary restrictions, which, by the way, always come up, but just the whole question of what is going to be possible within the time that you have, what's going to feel the right level of simple or if you wanted to, fussy and formal and meeting the occasion.

[Ina Garten]

So this is like a New York Times puzzle. There are a lot of layers to it. And the first one is, I just remember these are my friends, and I want them to be happy. So when I'm doing the menu, the first thing I do is find out or if I know, figure out what everybody doesn't like or doesn't eat. And I want to make one menu that everybody can eat, because you never want to be. I'm having the roast veal dinner, and this person over there alone by themselves, is having pasta. I want everybody to share the same meal. So that's the first thing. Then I'll write down a menu of what I'd like to make, and then I just start crossing things off and just go, well, do we really need four vegetables when two would be fine? Cross two off. Can I make that? Do I have to make that peach tart or can I get it from a bakery? Cross that off. Is it hard to make a first course while the meat is in the oven? Don't make a first course. Then I figure out, how am I gonna make this meal? Are there four things that need to go in one oven, or is there one thing that's room temperature, one thing that I can cook on top of the stove, and one thing in the oven so that I'm not trying to juggle things while it's happening? And then the last thing I do is make a timeline. How is this meal gonna happen?

[Michael Barbaro]

I feel like I'm At NASA Command.

[Ina Garten]

Center, it is like that. And I think people are shocked that when I have six people for dinner, I do this because otherwise, all day I'm like, oh, my God, should I start the dinner? And then at my schedule And I say, 5 o'clock, I have to turn the oven on. It's literally that detailed. 5:15, put the meat in the oven, 5:45, take it out. It's really detailed. But then I know that before 5:00, I'm fine, I can relax. And it's hard. It's a complicated thing to get everything out on the table at the same time when it's perfectly cooked. And that's the only way I know how to do it, is to make a schedule.

[Michael Barbaro]

Okay, so now that we've talked about the food, the table, what's on the table, so let's talk about levels of how much we're supposed to even care about this. I care about it.

[Ina Garten]

Then it's important.

[Michael Barbaro]

My mother and I have been fighting for as long as I can remember about whether it's okay to use paper or plastic plates. How do you set. How do you set the table? And how much fuss do you put into it? And why does it even matter?

[Ina Garten]

Well, first, I would say paper and plastic are nice for a picnic on a boat, but I'm not sure that they belong on a table. So that should settle that. I think the table should be lovely, but I really like a modern table that's simple. I think there's nothing more horrifying than sitting down to a really fancy dinner table where there are, like, six glasses at each place setting. And you know you're going to be there forever because there are six courses, each with a different wine, right?

[Michael Barbaro]

Or a different fork or a different knife.

[Ina Garten]

Oh, my God. It's just horrible.

[Michael Barbaro]

So modern simply means as simple as possible.

[Ina Garten]

As simple as possible. But it can still be beautiful. And I use the same things over and over again. I like really good napkins, good linen napkins. I have a wine glass, a water glass, a dinner plate, tableware, and that's the table setting. And then what I like to do is have, like, garden flowers from the flower shop or from my garden. If you do little, you know, vases filled with flowers in the same color palette as the napkin, then it all feels coordinated. And you can move those vases around until they look great. I think things that are fancy are actually meant to impress rather than make people feel comfortable. And I feel that way about food. I feel that way about table settings. If for the holidays, you don't have enough chairs of one kind of chair, who cares then? Who cares? It's fun. Just put chairs around the table. If you only have six white dishes in one pattern and you have six white dishes in another pattern, just mix them all up. And I think that makes something feel simple and elegant and fun, which is, at the end of the day, you just want your friends to be there.

[Michael Barbaro]

Right. Everything we're talking about here is really just a tool to bring people together. It doesn't really matter which tool we use.

[Ina Garten]

Exactly.

[Michael Barbaro]

Okay. Once the dinner's underway, the food is out, the conversation's going. I have to imagine once in a while in this line of business you're in, you run into the problem of. Of a guest, a relative, a problem person. And how do you deal with that? I'm thinking of my family. I'm thinking about an uncle of mine.

[Ina Garten]

I have. We must have the same uncle. The disruptor.

[Michael Barbaro]

The Dominator.

[Ina Garten]

Oh, the Dominator. Yeah. Yeah.

[Michael Barbaro]

What do you do? You don't do anything.

[Ina Garten]

That's pretty hard to think of what to do except to invite them to come join you and in the kitchen and say, this isn't okay. But how do you do that? It's very hard to do. And probably everybody would like to do it. I mean, I try and change the subject.

[Michael Barbaro]

I try to change the subject.

[Ina Garten]

Yeah. I think that's the only thing you can do, and I think everybody's so grateful that you do at this point.

[Michael Barbaro]

I think some of our listeners might be thinking to themselves, serve the food already, Michael. Be done with it. Ina, this is like. This is not how I think about dinner. You guys are overthinking the whole thing. Are we overthinking these details, you and I?

[Ina Garten]

I don't think so. I think it's really important.

[Michael Barbaro]

Right.

[Ina Garten]

And I think it's a skill. You just. You get better and better at hosting people. And I think. I mean, you and I obviously find it's really worth doing because it's the glue between people.

[Michael Barbaro]

I think with that, it might be time for us to think about cooking.

[Ina Garten]

Oh, you're gonna come cook with me?

[Michael Barbaro]

Would you do the honors of throwing us to the break?

[Ina Garten]

We'll be right back.

[Michael Barbaro]

Bravo.

[Podcast Host]

This podcast is supported by Invesco qqq. What is a recipe for innovation? Is it Chef Jean Georges Sun Gold Pizza Powered by the Sun? Or celebrity chef and TV host Kristen Kisch's Cloud Pavlova? Inspired by cloud computing tech? Watch the world's most innovative chefs rethink what's possible with recipes inspired by companies in the Invesco QQQ ETF. Visit www.tasteqqq.com to see what's cooking.

[John Chase]

Hey, it's John Chase and Mario Ihara.

[Mario Ihara]

From Wirecutter, the product recommendation service from the New York Times. Mari, it is gift giving time, which means I am hopeless and need help.

[John Chase]

You're not alone, John. We have over 40 gift guides like gifts for people who love food. I really love this water warmer on that list.

[Mario Ihara]

I didn't even know these existed.

[John Chase]

It's this cute enamelware pot. If you're someone like me who explodes butter in your microwave, you can melt butter in it, but you can use it for a ton of other stuff. Making hot chocolate, warming soup, and it looks great on the stovetop.

[Mario Ihara]

This is useful, but it's also good looking.

[John Chase]

Yeah, definitely.

[Mario Ihara]

What's an easy gift for someone like under 50 bucks?

[John Chase]

So in our gifts under 50 guide, we have this super cute palm sized Bluetooth speaker. Comes in an array of cool colors. It's waterproof. I want one for my garden.

[Mario Ihara]

Terrific. For all of Wirecutter's gift ideas and recommendations, head to nytimes.com holidayguide.

[Michael Barbaro]

So, Anna, tell us what you have picked for us to cook for the holidays and why and how it fits into this conversation we've been having about bringing people together in ways that are simple, efficient, and without the host's hair on fire.

[Ina Garten]

So the first thing is baked Virginia ham. So what I do is I buy a fully cooked smoked ham, really good quality ham that's pre sliced so you don't have to slice it at the party. And all I do is make a glaze with like five ingredients in it goes in a food processor, put it on the ham goes in the oven and it bakes for an hour.

[Michael Barbaro]

So all we're gonna have to do is make the glaze.

[Ina Garten]

Exactly.

[Michael Barbaro]

Okay.

[Ina Garten]

Okay. You ready?

[Michael Barbaro]

I am ready.

[Ina Garten]

One thing you need to know about me is I follow a recipe exactly. So six cloves of garlic. Are you in charge of garlic? I would like to choose your weapon. I'll get the garlic. I'm ordering Michael Barbara around.

[Michael Barbaro]

I'm not gonna feel judged as I do this because there is really no wrong way to.

[Ina Garten]

There's no wrong way to do it, period. Okay, so we need eight and a half ounces of mango chutney, which is exactly what I have.

[Michael Barbaro]

Can you describe this chutney? Because I think that is.

[Ina Garten]

Well, it's mango, but it's got raisins. In it. And it's, it's chutney. So it's. It's both sweet and sour. Half a cup of Dijon mustard. Okay, I can do that. I'll just dump it in place. One cup of light brown sugar. Now we need the zest of one orange.

[Michael Barbaro]

I've always had a zesting question. Is the zest of an orange or a lemon or a lime? Simply when you've covered all the surface area with one or two goes, like how deep do you go into the skin?

[Ina Garten]

It's called the pith, which is the lighter part. And you don't want any of it because it's bitter. So you just go. Absolutely. Just the absolute surface where it's really dark orange or dark lemon. And then we need a quarter of a cup of freshly squeezed orange juice. I love a juicer.

[Michael Barbaro]

That was a tool I didn't know I needed.

[Ina Garten]

Okay, we're ready to go. So got a food processor.

[Michael Barbaro]

Garlic in, Garlic in.

[Ina Garten]

Okay, so just turn the food processor on.

[Michael Barbaro]

Okay.

[Ina Garten]

Until it's all pureed. This is the best glaze. It's so good.

[Michael Barbaro]

Okay, just describe this. You're bringing this over to this enormous, amazing, pre cooked, pre sliced ham threaded.

[Ina Garten]

With string just to hold it all together.

[Michael Barbaro]

Because it's pre sliced, because it's precise.

[Ina Garten]

And then we're going to pour the glaze over it.

[Michael Barbaro]

Yeah, this glaze is just like.

[Ina Garten]

Did I miss any places?

[Michael Barbaro]

This glaze is caressing the ham.

[Ina Garten]

That's exactly what it's doing. And now this whole thing goes in the oven.

[Michael Barbaro]

Okay, let's get it in the oven.

[Ina Garten]

Put that big baby in.

[Michael Barbaro]

All right.

[Ina Garten]

Okay, so this is what I love about roasting. You put it in the oven, set a timer, and forget about it. So this is one hour, and in one hour we're gonna have a delicious.

[Michael Barbaro]

Ham that was stunningly simple.

[Ina Garten]

And this feeds 20 people. I mean, it's really quite extraordinary. Yeah, no, it feeds more than that. Like 20 to 30.

[Michael Barbaro]

Okay, ham is now in the oven.

[Ina Garten]

So we need something to drink while the ham bakes, don't we?

[Michael Barbaro]

Do we ever?

[Ina Garten]

Okay, how about a cranberry martini? So you want to make it with me?

[Michael Barbaro]

I would love to make it.

[Ina Garten]

Okay.

[Michael Barbaro]

I feel like everyone listening to this wants to know if the giant pandemic martini cup actually exists.

[Ina Garten]

It absolutely does. Would you like your martini in that glass? No, I have it right here. It's here, it's here.

[Michael Barbaro]

Can I just see it? Oh, can you reach it? My word. This is like a. It's glass.

[Ina Garten]

It's like a bird bath. It was given to me as a joke, but, I mean, I had to use it.

[Michael Barbaro]

And there's two of them.

[Ina Garten]

And there are two of them.

[Michael Barbaro]

They're like vases.

[Ina Garten]

Well, you don't want to drink that by yourself. So let's make that cranberry martini. You're going to love this. So first thing we need is 3/4 of a cup of cranberry juice. And it's actually cranberry juice cocktail. So it's got a little sugar in it.

[Michael Barbaro]

Into the measuring cup goes three quarters of a cup.

[Ina Garten]

Half a cup of good vodka.

[Michael Barbaro]

Ooh. This is only. This is from the freezer.

[Ina Garten]

It's from the freezer, yeah. Quarter of a cup of triple sec.

[Michael Barbaro]

Which is a sweet liqueur.

[Ina Garten]

Orange liqueur. Exactly. Is that perfectly measured? And then we need a cup of ice. And this is the key to cocktails with ice is you have to shake it for 30 seconds. And what it does is dilute the cocktail enough so that it's not like that. Like, really harsh. So it's absolutely delicious. So how about you do 30 seconds at all time? In.

[Michael Barbaro]

Okay, go.

[Ina Garten]

It's warmer than you think. That's only five seconds.

[Michael Barbaro]

You're right. I would give it probably at most 12 seconds.

[Ina Garten]

That's 15 seconds.

[Michael Barbaro]

Oh, this is a lifetime.

[Ina Garten]

Doesn't it seem like more than 30 seconds?

[Michael Barbaro]

Yeah, seems like two days.

[Ina Garten]

Especially when you're thirsty. That's 30 seconds. Okay, I'm getting the glasses in the freezer.

[Michael Barbaro]

These are beautifully chilled. Martini glasses to the touch.

[Ina Garten]

This is a day to cheer.

[Michael Barbaro]

That's really nice.

[Ina Garten]

Isn't that good? Yeah, because it's. You know what I love?

[Michael Barbaro]

It has no bite.

[Ina Garten]

It has no bite, exactly. But also, the flavors are layered perfectly, and it doesn't have that hit of, like, vodka. Even though you and I know how much is in there, the orange and the cranberry kind of bubble up a little bit. It's not too sweet, not too tart.

[Michael Barbaro]

I think I'm gonna have to sell my whole family on this one, because it. It just feels like a perfect Thanksgiving cocktail. It's delicious. That would be the ham.

[Ina Garten]

Ham's ready. Okay. Well, it smells pretty good, doesn't it?

[Michael Barbaro]

It does.

[Ina Garten]

That's the first test taking this guy. How's that one?

[Michael Barbaro]

I love the way the ham is kind of opened up, and it's kind of fanning, fanning out, isn't it?

[Ina Garten]

And then. So what I like to do is I like to serve it like a slice of ham. With a little bit of the glaze from the pan.

[Michael Barbaro]

If nobody had told you, I would think that you had been working on this for 24 hours.

[Ina Garten]

It'll be our little secret. It's just something I whipped up in a few minutes before you got here. And I actually did.

[Michael Barbaro]

And you actually did, because you planned ahead.

[Ina Garten]

And I have to say, this looks really good. Mm.

[Michael Barbaro]

It's really punchy.

[Ina Garten]

Isn't that delicious?

[Michael Barbaro]

I can taste the orange zest, but.

[Ina Garten]

It doesn't overpower the smoked ham you still taste. I think it's really important that the intrinsic flavor of the thing that you're cooking shines through and the ingredients just make them taste better. Kind of layers of mustard and orange and chutney. Not bad, is it?

[Michael Barbaro]

No, it really. It's ham on steroids. It's really, really good.

[Ina Garten]

Thank you. Where's my Martin cranberry? Excuse me, I need to get mine, too. I can't have you drinking alone. What a great day.

[Michael Barbaro]

Cheers. We made that sauce.

[Ina Garten]

We did. We worked so hard too, didn't we? Look how gorgeous that is.

[Michael Barbaro]

I have learned a lot.

[Ina Garten]

Thank you. I'm so glad.

[Michael Barbaro]

We'll be right back.

[Podcast Host]

This podcast is supported by Invesco qqq. What is the Invesco QQQ etf? It's an investment made up of the most innovative companies on the planet, all bundled together into one ticker. Q. Q. Q. And just like a recipe, it's only as good as the ingredients within it. Invesco QQQ is a recipe for innovation. Visit www.tasteqqq.com to see how the world's best chefs break the rules of their trade to create new recipes inspired by the innovative companies within Invesco QQQ ETF.

[Daniel Alarcon]

After the movie Free Willy became a hit, word got out that the star of the film, a killer whale named Keiko, was sick and still living in a tiny pool in a Mexican amusement park. Fans were outraged. Kids demanded his release. I'm Daniel Alarcon from Serial Productions. In the New York Times comes the Good Whale, a story about the wildly ambitious science experiment to return Keiko to the ocean. Listen to new episodes on Thursdays. Want early access to the whole show? Subscribe to the [e-mail] podcasts to listen on Apple Podcasts and Spotify.

[Michael Barbaro]

So normally, at the end of an episode, we do the headlines of the show. Today we're going to do something a little bit different. I'm gonna throw a bunch of rapid fire questions at you about cooking and entertaining but to begin this, I need you to kick us off by saying.

[Ina Garten]

Here'S what else you need to know today.

[Michael Barbaro]

Okay, here are the questions. Best cold appetizer that's ready when your guests walk in.

[Ina Garten]

Roasted shrimp cocktail.

[Michael Barbaro]

Bread or no bread on the table?

[Ina Garten]

Depends on the meal. If it's not a sandwich. Bread on the table.

[Michael Barbaro]

Hmm. Your personal preference, Pumpkin or apple pie?

[Ina Garten]

Apple pie.

[Michael Barbaro]

Stuffing or mashed potatoes?

[Ina Garten]

I love stuffing, but I make it as bread pudding. Hmm. A savory bread pudding.

[Michael Barbaro]

Resolve a debate. Another debate I've been having with my mother for years. The blade of the knife must face the interior of the plate. Yes or no?

[Ina Garten]

100% criminal to have it out the other direction.

[Michael Barbaro]

Response that you give to a guest who says, can I help?

[Ina Garten]

Absolutely. Accept washing the dishes.

[Michael Barbaro]

And if they insist on helping with.

[Ina Garten]

The dishes, I insist that they not.

[Michael Barbaro]

Are you giving your guests leftovers?

[Ina Garten]

I actually do one better than that. I actually make another Thanksgiving dinner.

[Michael Barbaro]

I'm sorry, what?

[Ina Garten]

When I make Thanksgiving dinner, I make a second one so that I can cut it up and give it to the guests to take home. Because everybody wants Thanksgiving dinner sandwiches the next day. Turkey and cranberry sauce and mashed potatoes. And it's really terrible the next day when you've gone to somebody else's dinner and you don't have those things. So I make sure everybody has everything.

[Michael Barbaro]

That is hosting at a level I cannot Fathom.

[Ina Garten]

It's a PhD in hosting.

[Michael Barbaro]

Well, on that note. I know. Happy Thanksgiving.

[Ina Garten]

Happy Thanksgiving to you, too.

[Michael Barbaro]

I'm grateful to you. I'm grateful for everything you've taught me as a amateur home chef. And I'm grateful just to have you in our world.

[Ina Garten]

I'm so happy to be here. Thank you.

[Michael Barbaro]

Thank you. I think I'd be remiss if I didn't ask, where's Jeffrey?

[Ina Garten]

He's at Yale teaching, and he's coming home tonight. All right.

[Michael Barbaro]

He's not going to be joining us?

[Ina Garten]

No, I'm sorry. Next time.

[Michael Barbaro]

No day's perfect. Today's episode was produced by Tina Antolini and edited by Wendy Dore. It was Fact Checked by Susan Lee. Contains original music by Marion Lozano, Rowan Namisto, Corey Schreppel, and Dan Powell, and was engineered by Chris Wood. Special thanks to Paige Cowett, Kate Tyler, Sam Harnett, and my dearest mother, Gene Barbaro. That's it for the Daily I'm Michael Barbaro. Happy Thanksgiving and see you tomorrow.

[Podcast Host]

This podcast is supported by Invesco QQQ. Get a taste of innovation with the Invesco QQQ ETF, an investment containing 100 groundbreaking companies, visit www.tasteqqq.com. there are risks involved with investing in ETFs, including possible loss of money. ETFs are subject to risks similar to those of stocks. Investments focused in a particular sector, such as technology, are subject to greater risks and are more greatly impacted by market volatility. The more diversified investments. Invesco is not affiliated with the Daily Jean George von Grieschen, Kwame Wachi, or Christian Kisch. Before investing, consider the fund's investment objectives, risks, charges, and expenses. Visit Invesco.com for a prospectus with this information. Read it carefully before investing. Invesco Distributed zinc.