Ina Garten

I am reposting this entry because Charlentrèe will no longer feature "People" as a separate page.

     

     I would like to use part of my blog to introduce you to people who inspire me. It was an easy decision to begin with my favorite cooking inspiration and master hostess, Ina Garten, better known as The Barefoot Contessa. Recently, my mama gave me one of Ina’s cookbooks as a gift (see picture below). I immediately sat down and read it cover to cover in about two hours. Seeing my enthusiasm, my generous mama pulled out one of her very own Barefoot Contessa cookbooks and gave it to me.

     I absolutely love the way Ina uses fresh, simple, and seasonal ingredients to create elegant and sophisticated meals. In addition, she gives fantastic tips on how to create beautiful tables, host memorable get-togethers, and make guests feel comfortable and relaxed in your home. In her own words;

The most important thing about giving parties is to stay very, very cool. The same is true at home for your guests. They want to believe that you just whipped this party up in a few minutes before you got dressed, not that you have been slaving for a week and you’re too exhausted to speak. Otherwise, they feel bad that you have worked so hard, and the party is off to a rocky start. 

-       Ina Garten, Barefoot Contessa PARTIES!

    

     Here on Charlentrée you will likely see me attempt to recreate many of Ina’s recipes. I really do adore her. Because of that, and because you are so kind to be reading this, I will share a semi-embarrassing secret with you. When my mama and I get together and cook, it is not uncommon for us to do a little Barefooting ourselves. What I mean is, even if we are just making scrambled eggs or putting delivery pizza on paper plates, we will (out loud) describe it using our own versions of Ina’s cool demeanor and calm voice. I guess this is how big girls play pretend! So, as Ina would say, get your good olive oil, good vanilla, good chocolate, and all other good ingredients you have and start cooking. After all, how bad could that be?