INSPIRATION FROM INA

It's no secret to anyone who really knows me that I have a mild, okay moderate, okay crazy obsession with the Barefoot Contessa, Ina Garten. I can't remember exactly when it began, but it was probably about 11 years ago when I was at my sister-in-law's in San Francisco and she made a wonderfully delicious and impressive meal by preparing most of it ahead of time. It was a mustard and thyme-crusted pork roast, accompanied by roasted vegetables and sautéed cabbage. Who knew sautéed cabbage could be so delicious?!? All of the recipes were from the Barefoot Contessa Parties! book. Like Ina, I like to hang out with my guests instead of slaving in the kitchen while they drink my wine and eat my food without me. And if I'm being completely candid, I do enjoy serving an impressively delicious meal and giving the impression that its preparation was virtually effortless. Like I'm some sort of magical superhero in the kitchen. 

Upon my return from San Francisco, I remember purchasing that very same book ASAP. Cooking quickly became an addiction because Ina made it so easy to be successful. When she introduced barefoot contessa how easy is that?, I remember "working from home" that day and standing in line at the Columbus Circle Borders & Books store to get my signed copies (yes, plural for a few of my fellow Ina fans). To say I was excited would be an understatement. Just look at my cheesy grin after our eyes met!

I think I have every book she's ever published, and between my sister, stepmother, and me, I'm fairly certain we've tried a good number of her recipes. But I seem to have a few favorites that I always come back to. So I decided to share those with you, hoping that you'll be just as inspired by Ina's greatness and my testimony that they really are that easy. I've included two main courses, an appetizer, a dessert, and a vegan dish that can serve as an entire meal.

When my friend Traci snapped this shot of me, she loved that the book's front cover was ripped and bent, showing its wear and tear from excessive use. So first up is Ina's Lemon Chicken Breasts recipe from how easy is that? 

This and all food images featured in this post via Ina Garten

Why do I love this recipe? The obvious is that it's crazy delicious! The second reason is that the preparation is about 10 minutes, and I can make most of it ahead and store it in the refrigerator until 45 minutes before dinner is served. A few tips. Ask the butcher to de-bone the breasts because most places don't sell boneless breasts with the skin on. And trust me, you want the skin for this recipe because it's one of the best parts, even if it isn't the healthiest. I make the sauce, pour it into the bottom of the dish, place the chicken on top, and cover with plastic wrap before placing in the refrigerator. I do the rest just before I'm ready to place it in the oven. I mentioned the skin--for the last 5 minutes of cooking time, I put the oven on broil to get the skin extra brown and crispy. It. Is. So. Good. 

I think a lot of people think lamb is a fancy dish reserved for ordering at restaurants. But I disagree. It is, indeed, a wonderful treat, and regardless of what it actually tastes like, just saying you're serving rack of lamb will impress your guests. Her Rosemary Rack of Lamb couldn't be simpler or more delicious. 

This recipe, from Barefoot Contessa Parties!, requires that you make and apply the dressing at least one hour before roasting, so you have no choice but to prep ahead. Do yourself a favor and buy a meat thermometer. Although Ina is usually pretty spot on about cooking times, ovens do vary, and you don't want to botch an expensive dish like this one. My kids have become lamb fans because of this recipe. It's also important with any piece of meat that you allow it time to rest before cutting. Don't skip that step here.

But what do you serve your guests while the lamb or chicken is cooking? There's a reason this next recipe made the cover of her FOOLPROOF book. Tomato Crostini with Whipped Feta was a huge hit when I served it to my guests upon arrival at a dinner party. Make everything ahead, including the crostini, as they are fine served at room temperature. Assemble just before your guests arrive. The whipped feta was actually an inspiration for a brunch entree I made for my husband this past weekend. Stay tuned for that one on a future post. 

Dessert. If some sort of berry crumble was offered for dessert at every restaurant I ever visited, I would order it every single time. No joke. Perhaps it's because it reminds me of all of the cobblers my grandmother used to make with fresh berries picked from my grandfather's berry patches. I ruined a few pairs of pants in those berry patches as a child. I'd always get tangled up in something and fall on my rear-end, on a berry or two, of course. I've never made Ina's Tri-Berry Crumbles recipe exactly as written. I've made one large crisp with blackberries and raspberries that were freshly picked by my kids and me. Either way works. And don't be afraid to make this outside of berry season because the sugar and lemon zest (secret to the best berry cobblers) will bring out the natural sweetness of the berries. 

And last but not least, Ina's Warm French Lentils, a wonderful vegan meal. The first time I made this dish, I was kidless and didn't have much else to do on a Saturday afternoon. I put on some French music, opened up a bottle of wine, and went to town creating this. When you first read it, you might feel intimidated by having to cook the lentils. Don't. But if you want to skip that step, Trader Joe's and Whole Foods sell lentils that are already cooked. They are vacuum-packed and in the refrigerated section. (I would not advise using canned lentils.)  I've gone the route of using lentils that are already cooked and have not been disappointed. And during the week when I want a quick lunch, I'll simply make the dressing with olive oil, mustard, vinegar, salt and pepper, add it to my TJ's or Whole Foods cooked lentils, and serve them over a bed of mixed greens. 

There is no doubt that Ina has been one of my greatest inspirations in the kitchen. Each time I visit the Topping Rose House in Bridgehampton, one of Ina's favorite restaurants, I hope and pray I'll run into her. I haven't been so lucky yet, but I know my day will come. And I'm certain she will remember meeting me all those years ago for her book signing and offer me a job as her new assistant. (Can someone who knows her please forward this post to her?) I hope you'll enjoy making and eating these favorites as much as I do!