Ina Makes a Valentine's Day Meal on TODAY

Ina Garten hit up NBC's studio 1A this morning, better known as the location of the TODAY show, to promote her recent book Back to Basics and cook up a Valentine's Day inspired meal. I think this makes it appearance #3 for Ina G. with this book. Such a media darling!

As we've discussed on here before, cooking segments on TV shows are usually obnoxious, rushed, and lacking of any useful information. And even though I think I've already seen all of these recipes (either on other segments or in the book), I still like watching. I think Ina does a very good job at explaining things quickly without leaving out any important info for the people who don't really cook. AND we even get a Meredith/Ina kiss! How appropriate!

And just in case anyone wants to make me the Coeur a la creme for V-Day, here's the recipe:

Coeur a la ­creme with ­raspberries
Ina Garten

This amazing dessert was inspired by my friend Anna Pump in her Loaves and Fishes Cookbook. This is really easy to make and can be prepared days before a party. Believe me, your friends will go ­crazy.

INGREDIENTS

• 12 ounces cream cheese, at room temperature
• 1 1⁄4 cups confectioners’ sugar
• 2 1⁄2 cups cold heavy cream
• 2 teaspoons pure vanilla extract
• 1⁄4 teaspoon grated lemon zest
• Seeds scraped from 1 vanilla bean
• Raspberry sauce
• 1 pint fresh raspberries

DIRECTIONS
Place the cream cheese and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla seeds and beat on high speed until the mixture is very thick, like whipped ­cream.

Line a heart-shaped mold with cheesecloth so the ends drape over the sides and place it on a plate, making sure that there is space between the bottom of the mold and the plate for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate ­overnight.

To serve, discard the liquid, unmold the cream onto a plate, and drizzle raspberry sauce around the base. Serve with raspberries and extra ­sauce.