When did you start cooking?
"Start" is a relative term. The closest I got to cooking before I went away to college was a box of Dunan Hines cookie mix with some friends. Once I was living on my own, I still wouldn't call what I cooked "real cooking." Steamed veggies, rice and a chicken breast do not a gourmet meal make. I think I really started cooking when I moved in with my then boyfriend-turned fiance-turned husband. I couldn't stand how unhealthy he ate and I was determined to try to turn that around. My next mile marker on the cooking journey was when I joined Weight Watchers last year. I realized that I could still eat all the delicious, homemade meals I wanted...I just had to fiddle with some of the ingredients and watch the portions size. Thats when things really took off and i haven't looked back!
Who inspires you?
If you go to the first post in my blog, I talk about my mom. Her and my dad raised my brother and I right in learning early on that square meals (protein, veggie, starch) and salads and fruit are good to eat, not just good for you. There is a rarely a time when my mom cooks something that isn't outstanding and she never uses ingredients like sugar or salt.
If you could have lessons from one chef, who would it be?
As unhealthy as her meals are, I'd love to spend a day with Ina Garten in her kitchen. We would pick herbs and veggies from her garden, melt butter by the pound, go visit out local fishmonger, and sip wine at the end of the day by the ocean....it would be a great day.
Favorite thing to cook/bake? Etc.
Anything Italian. Lasagna, anything parmagiana, pizza, chicken.
What's one fear you have in the kitchen?
I don't really have any fears right now, just disinterests like homemade cake. I'd su much rather buy a box mix and call it a day. My big fear used to be yeast. I tackled it recently and it wasn't as scary as I thought it would be but my recipes weren't exactly 100% successful either. I'm not running back to try them again.
Showing posts with label Featured Blog. Show all posts
Showing posts with label Featured Blog. Show all posts
Tuesday, February 19, 2008
Monday, February 4, 2008
Feature Blog of The Week
Doril at Foodie Fasionista
Cara choose Dorils blog because she has great recipes, and I admire her dedication towards a healthy lifestyle. I also really like her layout and pictures, I can really see the effort she is putting into what she shares with us.
Check out all Dorils great recipes
Cara choose Dorils blog because she has great recipes, and I admire her dedication towards a healthy lifestyle. I also really like her layout and pictures, I can really see the effort she is putting into what she shares with us.
Check out all Dorils great recipes
Tuesday, November 27, 2007
Q&A with Cara
When did you start cooking?
I started cooking when I was around 13 and there were often weeknights I had to babysit my brothers because my parents had part time jobs in the evenings. At that point, it was mostly very simple things, often from my mom's "Campbell's Classics" cookbook (believe it or not, it was not filled with cream soup-based casseroles - our favorite dishes were the tamale pie, chicken tetrazini and Cincinnati chili!) I always helped my mom with whatever cooking needed to be done for the holidays, but I really started to develop my skills and style when I moved in with my husband (then fiance) after graduating college.
Who inspires you?
Many of the bloggers out there who create such delicious-sounding dishes that are also beautiful to look at, because I really believe that food is an art, both gastronomically and visually. And I'll have to say Rachel Ray - she really does seem like an everyday girl who has made her dream of sharing food with others come true.
If you could have lessons from one chef, who would it be?
I think I'd with Bobby Flay - he really seems to know all the proper techniques very well, and I admire his use of creative flavor and texture combinations.
Favorite thing to cook/bake? Etc.
Lately I am into anything "little" - like bite size appetizers and desserts, with care taken to make sure they look special. It's a labor of love making all those little pieces, but it's something I fnd people really enjoy seeing and tasting.
What's one fear you have in the kitchen?
I'm usually very confident that my food tastes good, so I get very hung up on presentation and appearance! Especially when serving guests or preparing for company, I want everything to look as good as it tastes, and I've been known to remake things that don't look just right.
I started cooking when I was around 13 and there were often weeknights I had to babysit my brothers because my parents had part time jobs in the evenings. At that point, it was mostly very simple things, often from my mom's "Campbell's Classics" cookbook (believe it or not, it was not filled with cream soup-based casseroles - our favorite dishes were the tamale pie, chicken tetrazini and Cincinnati chili!) I always helped my mom with whatever cooking needed to be done for the holidays, but I really started to develop my skills and style when I moved in with my husband (then fiance) after graduating college.
Who inspires you?
Many of the bloggers out there who create such delicious-sounding dishes that are also beautiful to look at, because I really believe that food is an art, both gastronomically and visually. And I'll have to say Rachel Ray - she really does seem like an everyday girl who has made her dream of sharing food with others come true.
If you could have lessons from one chef, who would it be?
I think I'd with Bobby Flay - he really seems to know all the proper techniques very well, and I admire his use of creative flavor and texture combinations.
Favorite thing to cook/bake? Etc.
Lately I am into anything "little" - like bite size appetizers and desserts, with care taken to make sure they look special. It's a labor of love making all those little pieces, but it's something I fnd people really enjoy seeing and tasting.
What's one fear you have in the kitchen?
I'm usually very confident that my food tastes good, so I get very hung up on presentation and appearance! Especially when serving guests or preparing for company, I want everything to look as good as it tastes, and I've been known to remake things that don't look just right.
Monday, November 26, 2007
Featured Blog of the Week
Cara at Cara's Cravings
Joelen choose Cara's blog because I admire her cooking style. It's fresh, colorful, healthy and I have no doubt in my mind that her food tastes just as fabulous as they look in her blog. :)
Check out Cara's Blog
Joelen choose Cara's blog because I admire her cooking style. It's fresh, colorful, healthy and I have no doubt in my mind that her food tastes just as fabulous as they look in her blog. :)
Check out Cara's Blog
Tuesday, November 20, 2007
Q & A with Joelen
When did you start cooking?
I was pretty much born & raised in the kitchen, thanks to my parents who were caterers. They've sinced retired, but through them I picked up the passion for food and cooking. As a result of helping them out in the kitchen throughout childhood and adolescence, cooking became second nature. When I was in high school, I would hold dinner parties with friends every month. It was at that point I coupled my love of cooking and entertaining - which I love to do to this day.
Who inspires you?
Anything and everything inspires me! From walking around and catching a whiff of a certain food, flipping through magazines and noticing an interesting recipe, riding public transportation and hearing ethnic languages around me... food is such an amazing medium to connect with people of all ages, backgrounds and tastes. If you pay close enough attention, you can relate food to pretty much anything and everything!
If you could have lessons from one chef, who would it be?
Julia Child. She was a pioneer for home cooks and professionals alike. I can picture an easygoing lesson with Julia full of laughs, eating and enjoying our creations together.
Favorite thing to cook/bake? Etc.
There isn't a specific dish or meal that I can call "favorite" - there's just too many dishes I love to pick just one!. Due to the exposure I've had to Asian food, its definitely my forte, but I love learning about various ethnic cuisines. Whether it be experimenting with various Indian spices to making homemade phyllo dough or just dining in an ethnic restaurant off the beaten path, I'm most interested in tying in both food and culture....
What's one fear you have in the kitchen?
The only fear I have is not having my hands to work with. Even a badly fractured wrist and a cast won't stop me from cooking! As for cooking, I'm still not sold on working with yeast. I have in the past with much success, but its not one of my preferred ingredients to work with.
What's one fear you had in the kitchen but have overcame?I was intimidated working with phyllo dough. However, after playing with it in various ways and desserts... and also most recently making it from scratch with a friend, it's something I look forward to using. In fact, I tend to have store bought phyllo dough as a staple in my freezer!
I was pretty much born & raised in the kitchen, thanks to my parents who were caterers. They've sinced retired, but through them I picked up the passion for food and cooking. As a result of helping them out in the kitchen throughout childhood and adolescence, cooking became second nature. When I was in high school, I would hold dinner parties with friends every month. It was at that point I coupled my love of cooking and entertaining - which I love to do to this day.
Who inspires you?
Anything and everything inspires me! From walking around and catching a whiff of a certain food, flipping through magazines and noticing an interesting recipe, riding public transportation and hearing ethnic languages around me... food is such an amazing medium to connect with people of all ages, backgrounds and tastes. If you pay close enough attention, you can relate food to pretty much anything and everything!
If you could have lessons from one chef, who would it be?
Julia Child. She was a pioneer for home cooks and professionals alike. I can picture an easygoing lesson with Julia full of laughs, eating and enjoying our creations together.
Favorite thing to cook/bake? Etc.
There isn't a specific dish or meal that I can call "favorite" - there's just too many dishes I love to pick just one!. Due to the exposure I've had to Asian food, its definitely my forte, but I love learning about various ethnic cuisines. Whether it be experimenting with various Indian spices to making homemade phyllo dough or just dining in an ethnic restaurant off the beaten path, I'm most interested in tying in both food and culture....
What's one fear you have in the kitchen?
The only fear I have is not having my hands to work with. Even a badly fractured wrist and a cast won't stop me from cooking! As for cooking, I'm still not sold on working with yeast. I have in the past with much success, but its not one of my preferred ingredients to work with.
What's one fear you had in the kitchen but have overcame?I was intimidated working with phyllo dough. However, after playing with it in various ways and desserts... and also most recently making it from scratch with a friend, it's something I look forward to using. In fact, I tend to have store bought phyllo dough as a staple in my freezer!
Monday, November 19, 2007
Featured Blog of the Week
Joelen at Joelen's Culinary Adventures
Jade choose Joelen's blog because I think that she does a great job of adding all her recipes and entertaining tips (rather than just a few) from her cooking events to her blog for others to view and/or use. Also, all the blog posts about her cooking group events are really interesting and great to read!
Check out Joelens blog!
Jade choose Joelen's blog because I think that she does a great job of adding all her recipes and entertaining tips (rather than just a few) from her cooking events to her blog for others to view and/or use. Also, all the blog posts about her cooking group events are really interesting and great to read!
Check out Joelens blog!
Wednesday, November 14, 2007
Q & A with Jade
When did you start cooking?
I have always been a baker, not really a cook so much until I started graduate school in 2001. It was my first real apartment (not a dorm room :) and I started to make dinner for myself. I loved creating new things and trying out new recipes. I'm an artist, so I guess I realized that cooking was also an art and I took to it quickly. I've been into it ever since and now, I actually cook more than I bake and love it.
Who inspires you?
My mom is a great cook and I grew up knowing what good food was - we always had the holidays at my house and my mom made everything from scratch. I think what inspires me in general to cook is creating great food for my family and friends. I love hosting parties and having people over. I often send my mom home with leftovers now instead of the other way around.
If you could have lessons from one chef, who would it be?
This is a difficult question for me, since I love to take cooking lessons and would happily accept lessons with anyone that knows more than myself (plus, there are too many great chefs to choose from)! I take random classes (cooking, wine, baking) at a culinary school in New York City sometimes and I learn so much each time. I'm getting into french cooking so lessons from someone versed in basic french cooking skills would be great! I love Ina Garten's style too.
Favorite thing to cook/bake? Etc.
In the fall/winter, I love to make soups and stews/chilis. In the summer, I love to experiment with different salads and grilled food. I also love baking anything new - especially fancy cakes or individual desserts.
What's one fear you have in the kitchen?
At this time (that will likely change!), I don't really have a "fear" in the kitchen - there are things that I don't know how to do yet, for example, I have yet to cook many large pieces of meat (full turkey, roast beef, etc). I'm not scared of them :), but I worry that I'll buy this big piece of meat and then over/under cook it. I hate wasting things. I'm a bit apprehensive to make candy also - not chocolate, but sugar candy. I'm just learning the different sugar crack phases....and it is so easy to burn yourself.
What's one fear you had in the kitchen but have overcame?
I made my first roast chicken the other day! It was actually really easy. I'm such a loser that I actually had my husband take a picture of it for my "first year married" photo album (it felt like a "married" meal). I also learned how to make my own stock this year, which is also not difficult - that was really rewarding. It helps me to really use all the ingredients and scraps in the kitchen (I save all my vegetable "garbage" in the freezer to make stock) which reduces my garbage (I'm into being green :).
I have always been a baker, not really a cook so much until I started graduate school in 2001. It was my first real apartment (not a dorm room :) and I started to make dinner for myself. I loved creating new things and trying out new recipes. I'm an artist, so I guess I realized that cooking was also an art and I took to it quickly. I've been into it ever since and now, I actually cook more than I bake and love it.
Who inspires you?
My mom is a great cook and I grew up knowing what good food was - we always had the holidays at my house and my mom made everything from scratch. I think what inspires me in general to cook is creating great food for my family and friends. I love hosting parties and having people over. I often send my mom home with leftovers now instead of the other way around.
If you could have lessons from one chef, who would it be?
This is a difficult question for me, since I love to take cooking lessons and would happily accept lessons with anyone that knows more than myself (plus, there are too many great chefs to choose from)! I take random classes (cooking, wine, baking) at a culinary school in New York City sometimes and I learn so much each time. I'm getting into french cooking so lessons from someone versed in basic french cooking skills would be great! I love Ina Garten's style too.
Favorite thing to cook/bake? Etc.
In the fall/winter, I love to make soups and stews/chilis. In the summer, I love to experiment with different salads and grilled food. I also love baking anything new - especially fancy cakes or individual desserts.
What's one fear you have in the kitchen?
At this time (that will likely change!), I don't really have a "fear" in the kitchen - there are things that I don't know how to do yet, for example, I have yet to cook many large pieces of meat (full turkey, roast beef, etc). I'm not scared of them :), but I worry that I'll buy this big piece of meat and then over/under cook it. I hate wasting things. I'm a bit apprehensive to make candy also - not chocolate, but sugar candy. I'm just learning the different sugar crack phases....and it is so easy to burn yourself.
What's one fear you had in the kitchen but have overcame?
I made my first roast chicken the other day! It was actually really easy. I'm such a loser that I actually had my husband take a picture of it for my "first year married" photo album (it felt like a "married" meal). I also learned how to make my own stock this year, which is also not difficult - that was really rewarding. It helps me to really use all the ingredients and scraps in the kitchen (I save all my vegetable "garbage" in the freezer to make stock) which reduces my garbage (I'm into being green :).
Monday, November 12, 2007
Featured Blog of the Week
Jade at Apples & Oranges
Katie choose Jade's blog because she always has fun fresh ideas that are simple but unique and her photography is just so awesome! I WISH i could take pictures 1/8 good as she does!
Check out Jades blog!
Katie choose Jade's blog because she always has fun fresh ideas that are simple but unique and her photography is just so awesome! I WISH i could take pictures 1/8 good as she does!
Check out Jades blog!
Wednesday, November 7, 2007
Q & A with Katie
When did you start cooking?
Oh goodness. I'm not sure exactly, but before I can remember. I actually have this great picture my mother took of me, where I couldn't have been more than 2 years old, standing on a stool in our old kitchen in a onesie stirring a bowl of something or other with the most "Excuse me! Trying to be professional here!" look on my face. It's hilarious. I am going to have to find that picture and post it.
Who inspires you?
Over the years it has been the various picky eaters in my life. It originally started with my younger brother, or my learning-to-cook-guinea-pig, and now my husband and sister in law. They inspire me by challenging to break out of what I like to cook and eat (healthy/high fashion/exotic ingredients) and force me to come up with good recipes that meet their various picky needs. They'd eat and love Hamburger Helper and Cream of Whatever chicken and rice if you let them. Blech. I am challenged to produce recipes with basic ingredients they love, but break them out of the mold of over-processed and prepackaged food which is no good for the body.
If you could have lessons from one chef, who would it be?
Definitely Alton Brown. I don't watch Food Network anymore, but when I used to in college (when I had time, that is)I refused to watch anyone but him. I have never liked following recipes and am subsequently horrible at it. It's bad enough I have to remember to record what I put into things and follow recipes for my blog now. Alton Brown is all about knowing the specific properties of certain foods and how they react in cooking. I can then go out and use those ingredients, maximizing their potential, in any recipe rather than just blindly following one.
Favorite thing to cook/bake? Etc.
I don't like baking so much... I have just started to this past year. I love cooking, but I am fickle. Haha. So right now my huge obsession is with braising. I am obsessed with braising any meat. That will rub off soon, I'm sure, then I will move onto something else.
What's one fear you have in the kitchen?
I read this every week and I always think, "What the heck would my answer be!??". I still don't have an answer. I love challenging myself. I have way to much pride and love to make recipes/whip up new things for company before trying them. Probably not the best idea, but I can't help it. I love cooking in bulk. Hence my catering company. :) I think my biggest fear, not so much in cooking, but in entertaining, is making things that people don't like. Only because I always ask "Is there anything you are allergic to/don't like?" before I have people over and keep grilling them about it. It never fails that I will bring up a dish or a meal or even make an appetizer and someone will say, oh yeah I don't eat such-and-such (a lot of times, olives, mushrooms, eggplant, etc). Yeah, thanks....:(
What's one fear you had in the kitchen but have overcame?
Definitely baking. I've always hated it and outsourced it. I hate the mess of it all, flour everywhere, sticky chocolate lining bowls, all the containers you need to prep. Oh, and the worst part is waiting forever for it to come out of the oven. I never saw it as hands-on enough. Well, the last straw was two years ago when our neighborhood had a cookie exchange. I had to make 12 dozen cookies and they turned out kind of blah. I'm sort of (lol - extremely) competitive and I HATED that mine weren't the best. SO I decided to start baking a lot more. I think I have come a long way and now, although I hate the time it takes, I LOVE baking and feel so rewarded when the baked goods come out of the oven fabulously.
Oh goodness. I'm not sure exactly, but before I can remember. I actually have this great picture my mother took of me, where I couldn't have been more than 2 years old, standing on a stool in our old kitchen in a onesie stirring a bowl of something or other with the most "Excuse me! Trying to be professional here!" look on my face. It's hilarious. I am going to have to find that picture and post it.
Who inspires you?
Over the years it has been the various picky eaters in my life. It originally started with my younger brother, or my learning-to-cook-guinea-pig, and now my husband and sister in law. They inspire me by challenging to break out of what I like to cook and eat (healthy/high fashion/exotic ingredients) and force me to come up with good recipes that meet their various picky needs. They'd eat and love Hamburger Helper and Cream of Whatever chicken and rice if you let them. Blech. I am challenged to produce recipes with basic ingredients they love, but break them out of the mold of over-processed and prepackaged food which is no good for the body.
If you could have lessons from one chef, who would it be?
Definitely Alton Brown. I don't watch Food Network anymore, but when I used to in college (when I had time, that is)I refused to watch anyone but him. I have never liked following recipes and am subsequently horrible at it. It's bad enough I have to remember to record what I put into things and follow recipes for my blog now. Alton Brown is all about knowing the specific properties of certain foods and how they react in cooking. I can then go out and use those ingredients, maximizing their potential, in any recipe rather than just blindly following one.
Favorite thing to cook/bake? Etc.
I don't like baking so much... I have just started to this past year. I love cooking, but I am fickle. Haha. So right now my huge obsession is with braising. I am obsessed with braising any meat. That will rub off soon, I'm sure, then I will move onto something else.
What's one fear you have in the kitchen?
I read this every week and I always think, "What the heck would my answer be!??". I still don't have an answer. I love challenging myself. I have way to much pride and love to make recipes/whip up new things for company before trying them. Probably not the best idea, but I can't help it. I love cooking in bulk. Hence my catering company. :) I think my biggest fear, not so much in cooking, but in entertaining, is making things that people don't like. Only because I always ask "Is there anything you are allergic to/don't like?" before I have people over and keep grilling them about it. It never fails that I will bring up a dish or a meal or even make an appetizer and someone will say, oh yeah I don't eat such-and-such (a lot of times, olives, mushrooms, eggplant, etc). Yeah, thanks....:(
What's one fear you had in the kitchen but have overcame?
Definitely baking. I've always hated it and outsourced it. I hate the mess of it all, flour everywhere, sticky chocolate lining bowls, all the containers you need to prep. Oh, and the worst part is waiting forever for it to come out of the oven. I never saw it as hands-on enough. Well, the last straw was two years ago when our neighborhood had a cookie exchange. I had to make 12 dozen cookies and they turned out kind of blah. I'm sort of (lol - extremely) competitive and I HATED that mine weren't the best. SO I decided to start baking a lot more. I think I have come a long way and now, although I hate the time it takes, I LOVE baking and feel so rewarded when the baked goods come out of the oven fabulously.
Wednesday, October 31, 2007
Featured Blog of the Week
Katie at Good Things Catered
Candace choose Katies blog because I love her cooking style as it’s very health conscious and she uses fresh ingredients. She and I have a lot in common with our personal preferences when it comes to food. We have the same straightforward views on Hummus, and Katie also taught me how to make real Lebanese Tabbouleh… for that I will be ever grateful!
Please check out Katies blog and check back on Wednesday for a question and answer with the chef herself.
Candace choose Katies blog because I love her cooking style as it’s very health conscious and she uses fresh ingredients. She and I have a lot in common with our personal preferences when it comes to food. We have the same straightforward views on Hummus, and Katie also taught me how to make real Lebanese Tabbouleh… for that I will be ever grateful!
Please check out Katies blog and check back on Wednesday for a question and answer with the chef herself.
Q & A Candace
When did you start cooking?
I really started cooking when I was in college. My mother is not much of a cook... She does make one seriously fabulous egg roll, but she never baked birthday cakes or honestly baked anything when I was growing up. When I moved out on my own, I really cultivated my love of cooking and developed my palate. That is what led me to Culinary School.
Who inspires you?
Since I didn't come from a family that cooked, I have no idea where I got my love of cooking and eating. So my inspiration has come from chefs in the limelight. I love Anthony Bourdain, as he is willing to try anything. I'd like to think I would try anything, but Bourdain is definitely more daring than myself when it comes to food!
If you could have lessons from one chef, who would it be?
Hands down, Thomas Keller. He is the Dan Marino, nay… the Michael Jordan of the fine dining world. I've made several of his recipes, and they are so delicate and amazing... just fantastic. He has this knack for taking the most basic ingredients and transforming it into edible art. We're planning a trip to the west coast next year and if I have any say, the timing will be dependent on getting rezzies at his restaurant French Laundry. My (very close) 2nd runner up would be Charlie Trotter.
Favorite thing to cook/bake? Etc
Pastries. The fancier, the better. I also love to make breads... there is just nothing like a fresh loaf of bread, right from the oven. I enjoy cooking in general, but my food passion definitely lies in baking. Unfortunately, breads and pastries are so fattening, I try to limit what I bake. When I do bake something, I do either half or a quarter of the recipe.
Whats one fear you have in the kitchen?
Cutting myself. I was in my 2nd quarter of culinary school and cut the very tip of my finger off. It was in a particular class in which the chef instructor was adamant about no cursing in the classroom. I ran up to him and screamed... I cut the $h%#@ out of my finger. LOL! Needless to say, he wasn’t upset that I cursed in front of him. It was the most painful thing I'd ever imagined. It made me seriously doubt whether I had a high enough pain threshold to have children one day! :)
Whats one fear you had in the kitchen but have overcame?
Broiling fish... I learned how to broil in a professional kitchen, under a salamander. It gets very hot, and broils extremely quickly. You basically broil for just a minute or two. Usually, you would cook 80% in an oven, and then just brown under the broiler. When I tried broiling fish at home, it was different. Sometimes the fish was raw inside, and beautifully browned outside. Other times my fish would be rubbery and have no browning. One time… I’m embarrassed to admit, I actually had flames shooting out of my oven! Apparently that was just a smidgen to long. After that episode, I avoided broiling for years. I've recently started experimenting again, and am proud to say I have mastered it. Now I prefer broiling my fish over any other cooking method.
I really started cooking when I was in college. My mother is not much of a cook... She does make one seriously fabulous egg roll, but she never baked birthday cakes or honestly baked anything when I was growing up. When I moved out on my own, I really cultivated my love of cooking and developed my palate. That is what led me to Culinary School.
Who inspires you?
Since I didn't come from a family that cooked, I have no idea where I got my love of cooking and eating. So my inspiration has come from chefs in the limelight. I love Anthony Bourdain, as he is willing to try anything. I'd like to think I would try anything, but Bourdain is definitely more daring than myself when it comes to food!
If you could have lessons from one chef, who would it be?
Hands down, Thomas Keller. He is the Dan Marino, nay… the Michael Jordan of the fine dining world. I've made several of his recipes, and they are so delicate and amazing... just fantastic. He has this knack for taking the most basic ingredients and transforming it into edible art. We're planning a trip to the west coast next year and if I have any say, the timing will be dependent on getting rezzies at his restaurant French Laundry. My (very close) 2nd runner up would be Charlie Trotter.
Favorite thing to cook/bake? Etc
Pastries. The fancier, the better. I also love to make breads... there is just nothing like a fresh loaf of bread, right from the oven. I enjoy cooking in general, but my food passion definitely lies in baking. Unfortunately, breads and pastries are so fattening, I try to limit what I bake. When I do bake something, I do either half or a quarter of the recipe.
Whats one fear you have in the kitchen?
Cutting myself. I was in my 2nd quarter of culinary school and cut the very tip of my finger off. It was in a particular class in which the chef instructor was adamant about no cursing in the classroom. I ran up to him and screamed... I cut the $h%#@ out of my finger. LOL! Needless to say, he wasn’t upset that I cursed in front of him. It was the most painful thing I'd ever imagined. It made me seriously doubt whether I had a high enough pain threshold to have children one day! :)
Whats one fear you had in the kitchen but have overcame?
Broiling fish... I learned how to broil in a professional kitchen, under a salamander. It gets very hot, and broils extremely quickly. You basically broil for just a minute or two. Usually, you would cook 80% in an oven, and then just brown under the broiler. When I tried broiling fish at home, it was different. Sometimes the fish was raw inside, and beautifully browned outside. Other times my fish would be rubbery and have no browning. One time… I’m embarrassed to admit, I actually had flames shooting out of my oven! Apparently that was just a smidgen to long. After that episode, I avoided broiling for years. I've recently started experimenting again, and am proud to say I have mastered it. Now I prefer broiling my fish over any other cooking method.
Saturday, October 27, 2007
Featured Blog of the Week
Candace at i shot the chef
Shawnda choose Candaces blog because "I Shot The Chef" is food art at some of its very best. Each dish is beautifully cooked, styled, and photographed. Everything about Candace's blog says, "fresh," which is why her blog has permanently claimed a position on my favorites list.
Please check out Candaces blog and check back on Wednesday for a question and answer with the chef herself.
Shawnda choose Candaces blog because "I Shot The Chef" is food art at some of its very best. Each dish is beautifully cooked, styled, and photographed. Everything about Candace's blog says, "fresh," which is why her blog has permanently claimed a position on my favorites list.
Please check out Candaces blog and check back on Wednesday for a question and answer with the chef herself.
Thursday, October 25, 2007
Question and Answer with Shawnda
When did you start cooking?
I started cooking in my early teens out of necessity. My mom went back to college to finish her degree and my dad... well, my dad's abilities in the kitchen really shine through at the holidays, but his everyday stuff - not so much. We could only tolerate beans & weenies or Spaghetti O's for so long :) As for baking, I grew up covered in three kinds of flour. Working at my parents' bakery was a great way to earn gas money and to use the car, even if it was only to drive a short ways to pick up a 50lb bag of pastry flour. Getting up on Saturday and Sunday mornings at 4:30, that part I could have done without.
Who inspires you?
Grams. To experience my grandmother baking at Christmas is such a treat. I affectionately refer to her as "The OM," (The Original Martha). She seemingly glides around the kitchen, effortlessly tending to no less than 3 batches of Christmas candy at once. She makes the "controlled chaos" look so easy. She peeks at the gingerbread baking in the oven, scoots a errant great-grandchild out of the kitchen, stirs the mixture for fuzzy fingers (her family-famous cookie), and tells a story about my great-grandparents or growing up on the farm with 10 siblings. All while making peanut butter patties.
When I have three dishes going at once, the chaos is slightly less controlled: timers going off, pots boiling over, and food-covered spoons splattering on the floor. All while unknowingly sporting a big ol' smear of cocoa across half of my face.
If you could have lessons from one chef, who would it be?
Rebecca Rather, aka "The Pastry Queen." She spent her pastry chef years in my hometown of Houston before she eventually ditched the big city to open a bakery-cafe in small-town Texas. I am absolutely smitten with her no-fuss Americana approach to cooking and baking - fresh ingredients prepared simply with no-fuss recipes. Plus, I can't think of anything that sounds better than ditching the big city and opening a small bakery and cafe in a sleepy little town in the beautiful Texas Hill Country.
Favorite thing to cook/bake? Etc
I love to bake bread. Sweet, savory, quick, or uber-involved - the yeastier, the better. There's something about the notion of baking homemade bread that makes me feel incredibly domestic and old-fashioned (you know, as I sit at the kitchen island with a glass of wine surfing the Internet on my Mac while the dough is kneading away in my KitchenAid mixer).
Whats one fear you have in the kitchen?
Undercooked meat. I've sent many a slab of meat to a rubbery, over-cooked grave because I'm terrified of serving under-cooked meat. Our new oven has a temperature probe on it and I'm finding that it's incredibly therapeutic to use.
Whats one fear you had in the kitchen but have overcame?
It's embarrassing - mousse. I don't think I was really that educated on what mousse really was or how incredibly simple it was to make. I ignored it for years. I whipped up (literally) my first batch this year - a dark chocolate mousse spiked with a little Chambord. Airy, light, and fabulously easy.
I started cooking in my early teens out of necessity. My mom went back to college to finish her degree and my dad... well, my dad's abilities in the kitchen really shine through at the holidays, but his everyday stuff - not so much. We could only tolerate beans & weenies or Spaghetti O's for so long :) As for baking, I grew up covered in three kinds of flour. Working at my parents' bakery was a great way to earn gas money and to use the car, even if it was only to drive a short ways to pick up a 50lb bag of pastry flour. Getting up on Saturday and Sunday mornings at 4:30, that part I could have done without.
Who inspires you?
Grams. To experience my grandmother baking at Christmas is such a treat. I affectionately refer to her as "The OM," (The Original Martha). She seemingly glides around the kitchen, effortlessly tending to no less than 3 batches of Christmas candy at once. She makes the "controlled chaos" look so easy. She peeks at the gingerbread baking in the oven, scoots a errant great-grandchild out of the kitchen, stirs the mixture for fuzzy fingers (her family-famous cookie), and tells a story about my great-grandparents or growing up on the farm with 10 siblings. All while making peanut butter patties.
When I have three dishes going at once, the chaos is slightly less controlled: timers going off, pots boiling over, and food-covered spoons splattering on the floor. All while unknowingly sporting a big ol' smear of cocoa across half of my face.
If you could have lessons from one chef, who would it be?
Rebecca Rather, aka "The Pastry Queen." She spent her pastry chef years in my hometown of Houston before she eventually ditched the big city to open a bakery-cafe in small-town Texas. I am absolutely smitten with her no-fuss Americana approach to cooking and baking - fresh ingredients prepared simply with no-fuss recipes. Plus, I can't think of anything that sounds better than ditching the big city and opening a small bakery and cafe in a sleepy little town in the beautiful Texas Hill Country.
Favorite thing to cook/bake? Etc
I love to bake bread. Sweet, savory, quick, or uber-involved - the yeastier, the better. There's something about the notion of baking homemade bread that makes me feel incredibly domestic and old-fashioned (you know, as I sit at the kitchen island with a glass of wine surfing the Internet on my Mac while the dough is kneading away in my KitchenAid mixer).
Whats one fear you have in the kitchen?
Undercooked meat. I've sent many a slab of meat to a rubbery, over-cooked grave because I'm terrified of serving under-cooked meat. Our new oven has a temperature probe on it and I'm finding that it's incredibly therapeutic to use.
Whats one fear you had in the kitchen but have overcame?
It's embarrassing - mousse. I don't think I was really that educated on what mousse really was or how incredibly simple it was to make. I ignored it for years. I whipped up (literally) my first batch this year - a dark chocolate mousse spiked with a little Chambord. Airy, light, and fabulously easy.
Monday, October 22, 2007
Featured Blog of The Week
Shawnda (duchess281) of Confections of a Foodie Bride
Elly choose Shawnda's blog because she loves the variety in it. She has some fantastic looking appetizers, main courses desserts...pretty much anything you want, you will find. Her pictures are fantastic and I really enjoy her writing style. She tells great stories before moving onto the food--and I think sharing the stories and other things associated with the food is just as important as sharing the cooking itself!
Check out Shawnda's Blog!
Elly choose Shawnda's blog because she loves the variety in it. She has some fantastic looking appetizers, main courses desserts...pretty much anything you want, you will find. Her pictures are fantastic and I really enjoy her writing style. She tells great stories before moving onto the food--and I think sharing the stories and other things associated with the food is just as important as sharing the cooking itself!
Check out Shawnda's Blog!
Wednesday, October 17, 2007
Question and Answer with Elly
When did you start cooking?
I started cooking around the age of 10. Acouple nights a week, my mom would be working late and I would often be on my own for dinner. I would start making recipes from the sides of pasta boxes (like macaroni bakes) and experiment with things like that. I lived a block away from the grocery store so I could always pick up extra ingredients. I got a lot more daring and interested in cooking when I was in college, though.
Who inspires you?
I am the stereotypical Greek. My whole family is involved in the restaurant biz! They all inspire me to some extent. I would say my grandpa is my biggest inspiration. He came here from Greece and built a great, sucessful restaurant...with the best beef stew made every Monday :)
If you could have lessons from one chef, who would it be?
Probably Anthony Bourdain. I absolutely love him, and he is a trained chef who has traveled the world experiencing new foods and cooking techniques.
Favorite thing to cook/bake?
My favorite thing to cook is probably soup. There are a million different combinations you can make and there are few things more gratifying and comforting than homemade soup. I don't bake all that often but I think muffins would be my favorite thing to bake.
Whats one fear you have in the kitchen?
Yeast! I definitely plan on making my first bread this fall/winter though! Whats one fear you had in the kitchen but have overcame? Hmm, egg tempering. Sounds so silly but when I first started tempering eggs to make things like avgolemono (lemon rice) soup, I would end up with soup and scrambled eggs. :)
I started cooking around the age of 10. Acouple nights a week, my mom would be working late and I would often be on my own for dinner. I would start making recipes from the sides of pasta boxes (like macaroni bakes) and experiment with things like that. I lived a block away from the grocery store so I could always pick up extra ingredients. I got a lot more daring and interested in cooking when I was in college, though.
Who inspires you?
I am the stereotypical Greek. My whole family is involved in the restaurant biz! They all inspire me to some extent. I would say my grandpa is my biggest inspiration. He came here from Greece and built a great, sucessful restaurant...with the best beef stew made every Monday :)
If you could have lessons from one chef, who would it be?
Probably Anthony Bourdain. I absolutely love him, and he is a trained chef who has traveled the world experiencing new foods and cooking techniques.
Favorite thing to cook/bake?
My favorite thing to cook is probably soup. There are a million different combinations you can make and there are few things more gratifying and comforting than homemade soup. I don't bake all that often but I think muffins would be my favorite thing to bake.
Whats one fear you have in the kitchen?
Yeast! I definitely plan on making my first bread this fall/winter though! Whats one fear you had in the kitchen but have overcame? Hmm, egg tempering. Sounds so silly but when I first started tempering eggs to make things like avgolemono (lemon rice) soup, I would end up with soup and scrambled eggs. :)
Monday, October 15, 2007
WC Featured Blog of the Week
Elly of Elly Says Opa!
Ally choose Elly of Elly Says Opa! For “Blog of the Week” for a few reasons. First of all, she frequently updates with mouth-watering recipes that I have often put on my “to try” list. Her presentations are eye catching and beautifully put together. The variety of her recipes on her blog also motivated me in my decision. Her posts not only include diverse cooking techniques, but the range of ethnic creations, and regional dishes are intriguing. The sides and delectable desserts are a bonus when one is looking for recipe ideas. Lastly, Elly has participated in a few blogging events, which I have been meaning to do, but I am to sluggish to attempt. I check her blog frequently, and have got numerous ideas for recipes of my own. So for her outstanding blogging effort along with her skill in the kitchen, Elly is more than worthy for blog of the week!
Thursday, October 11, 2007
Question and Answer with Ally
When did you start cooking? I started cooking when I was about 5-6. I used to make little sandwiches for the attendees of my tea parties especially my special guests (my brothers). I loved to be in the kitchen to cook with my mother whenever she would allow me to join in. When I was 10 my mother took night classes, and that is where I learned many techniques and recipes by trial and error.
Who inspires you? My mother, father, and grandfather (Jiddy) are my cooking inspirations. Growing up, my mother's lasagna was famous in the neighborhood. She was always freezing portions of it and giving it away to our neighbors. My father and my grandfather have brought an ethnic influence and a grilling expertise into my life.
If you could have lessons from one chef, who would it be? I grew up in New Orleans, and I love the food. With his experience and knowledge of many types of cuisine, I would choose Emeril.
Favorite thing to cook/bake? I love to cook/bake it all. However, I do not eat many baked goods. I just don't have a sweet tooth. When I do bake, I give the goodies away.
I will say that the one thing my friends and family request over and over are empanadas. I really love making them because they are so versatile. With the right fillings, they can please anyone!
Whats one fear you have in the kitchen? Over cooking a prime cut of meat, what a waste!
Whats one fear you had in the kitchen but have overcame? Making a gumbo roux. It took lots of practice and a whole lot of patience.
Who inspires you? My mother, father, and grandfather (Jiddy) are my cooking inspirations. Growing up, my mother's lasagna was famous in the neighborhood. She was always freezing portions of it and giving it away to our neighbors. My father and my grandfather have brought an ethnic influence and a grilling expertise into my life.
If you could have lessons from one chef, who would it be? I grew up in New Orleans, and I love the food. With his experience and knowledge of many types of cuisine, I would choose Emeril.
Favorite thing to cook/bake? I love to cook/bake it all. However, I do not eat many baked goods. I just don't have a sweet tooth. When I do bake, I give the goodies away.
I will say that the one thing my friends and family request over and over are empanadas. I really love making them because they are so versatile. With the right fillings, they can please anyone!
Whats one fear you have in the kitchen? Over cooking a prime cut of meat, what a waste!
Whats one fear you had in the kitchen but have overcame? Making a gumbo roux. It took lots of practice and a whole lot of patience.
Monday, October 8, 2007
WC Featured Blog of the Week
Ally of Culinary Infatuation
Chelley chose Ally because of the wide array of foods that are represented in the blog. I love being able to find breakfast foods, casual dinners, baked goods, ethnic food, and much more all in once place. The pictures are great and the instructions are a huge help!
Check out Allys blog, browse through all her wonderful recipes and leave a few comments if you have time.
Chelley chose Ally because of the wide array of foods that are represented in the blog. I love being able to find breakfast foods, casual dinners, baked goods, ethnic food, and much more all in once place. The pictures are great and the instructions are a huge help!
Check out Allys blog, browse through all her wonderful recipes and leave a few comments if you have time.
Sunday, August 19, 2007
Question and Answer with Chelley
Since Chelley was the first FBOTW, I thought it was fair she answer the questions for the FBOTW too! Thank you Chelley!
When did you start cooking?
I started cooking about 3 years ago, when Nick and I got engaged. I had done a lot of baking before that, starting when I was a teenager, but I had never been very interested in cooking. Once we got engaged I figured I needed to learn how to cook like a good wife so I started with some basics and have been building from there. I have always loved to bake but have made myself love cooking as well ;-)
Who inspires you?
Although I cook somewhat differently than them, my mom and grandma are my kitchen inspirations. My mom always made sure we ate dinner together as a family each night of the week. She loves trying different things and is a great cook! My grandma is famous for her Sunday\ndinners and homestyle Italian cooking. Every Sunday she cooks enough for an(Italian) army, feeding whoever stops by to eat (usually our family and my aunt and uncle, and cousins). Her food just tastes like home and our family has been able to create many cherished memories surround it
If you could have lessons from one chef, who would it be?
I would have to choose Giada De Laurentiis. Being Italian and growing up eating traditional Italian foods, I love watching Giada create classic Italian dishes that are sometimes healthy alternatives, and “dressed up”.
Favorite thing to cook/bake? Etc
My favorite dish to cook is Dirty Risotto from Giada de Laurentiis – it consists of risotto with Italian sausage, mushrooms, red pepper, and onions. It is such a hearty and warm dish; I have made it for company a number of times and it consistently gets rave reviews.
My favorite things to bake are Christmas cookies! I absolutely love the Christmas holiday and baking traditional Christmas cookies puts me in a great mood – I love to dedicate an entire day to baking Christmas cookies and do it while either listening to Christmas carols or watching a marathon of Christmas movies, such as National Lampoon’s Christmas Vacation, Elf, A Christmas Story, Rudolph, Charlie Brown Christmas, etc.
Whats one fear you have in the kitchen?
That I will one day slice a chunk of finger off! Okay, food related fears, right? I am afraid of any type of dessert that involves custard consisting of raw eggs – I am always petrified that I won’t heat them well enough and will poison the people that eat it. Therefore, I don’t really tackle desserts of this kind.
Whats one fear you had in the kitchen but have overcame?
I never thought I would be able to make bread from scratch. Well, GOOD bread, that is. However, I have made a number of different yeast breads this year and my fear is officially gone! I have been increasingly successful with each attempt and will whip together a loaf of bread or batch of rolls without thinking twice. Now I just need to find a good whole wheat soft sandwich bread recipe to make for Nick and our days of store bought bread are over!
When did you start cooking?
I started cooking about 3 years ago, when Nick and I got engaged. I had done a lot of baking before that, starting when I was a teenager, but I had never been very interested in cooking. Once we got engaged I figured I needed to learn how to cook like a good wife so I started with some basics and have been building from there. I have always loved to bake but have made myself love cooking as well ;-)
Who inspires you?
Although I cook somewhat differently than them, my mom and grandma are my kitchen inspirations. My mom always made sure we ate dinner together as a family each night of the week. She loves trying different things and is a great cook! My grandma is famous for her Sunday\ndinners and homestyle Italian cooking. Every Sunday she cooks enough for an(Italian) army, feeding whoever stops by to eat (usually our family and my aunt and uncle, and cousins). Her food just tastes like home and our family has been able to create many cherished memories surround it
If you could have lessons from one chef, who would it be?
I would have to choose Giada De Laurentiis. Being Italian and growing up eating traditional Italian foods, I love watching Giada create classic Italian dishes that are sometimes healthy alternatives, and “dressed up”.
Favorite thing to cook/bake? Etc
My favorite dish to cook is Dirty Risotto from Giada de Laurentiis – it consists of risotto with Italian sausage, mushrooms, red pepper, and onions. It is such a hearty and warm dish; I have made it for company a number of times and it consistently gets rave reviews.
My favorite things to bake are Christmas cookies! I absolutely love the Christmas holiday and baking traditional Christmas cookies puts me in a great mood – I love to dedicate an entire day to baking Christmas cookies and do it while either listening to Christmas carols or watching a marathon of Christmas movies, such as National Lampoon’s Christmas Vacation, Elf, A Christmas Story, Rudolph, Charlie Brown Christmas, etc.
Whats one fear you have in the kitchen?
That I will one day slice a chunk of finger off! Okay, food related fears, right? I am afraid of any type of dessert that involves custard consisting of raw eggs – I am always petrified that I won’t heat them well enough and will poison the people that eat it. Therefore, I don’t really tackle desserts of this kind.
Whats one fear you had in the kitchen but have overcame?
I never thought I would be able to make bread from scratch. Well, GOOD bread, that is. However, I have made a number of different yeast breads this year and my fear is officially gone! I have been increasingly successful with each attempt and will whip together a loaf of bread or batch of rolls without thinking twice. Now I just need to find a good whole wheat soft sandwich bread recipe to make for Nick and our days of store bought bread are over!
Friday, August 17, 2007
WC Featured Blog for Week of August 20th- August 26th
Chelley of Sugar and Spice
I chose Chelleys blog this week because I have been drooling over her Samoas® Brownies. They look wonderful and I can't wait to find a time to make them. Check out Chelleys blog, browse through all her wonderful recipes and leave a few comments if you have time.
I chose Chelleys blog this week because I have been drooling over her Samoas® Brownies. They look wonderful and I can't wait to find a time to make them. Check out Chelleys blog, browse through all her wonderful recipes and leave a few comments if you have time.
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