By practicing. {My parents can vouch. Our kitchen got tore up in the eighties.} My obsession with cooking shows and cookbooks didn't hurt, either.
What's your favorite dish to make?
My BLT Mac n' Cheese is le ultimate comfort food. It's salty, creamy, cheesy, pasta-y goodness. {Plus, I'm a sucker for campenelle pasta.}
Where do you get your inspiration for recipes?
Vacations abroad, an exchange program in France, and a few years in London {which has amazing food - don't believe the negative hype about English cooking}. Other recipes are inspired by aimlessly paging through cooking websites and cookbooks and generally being nosy. {I love asking people what they had for dinner last night. Is that weird?}
Where do you get your inspiration for recipes?
Vacations abroad, an exchange program in France, and a few years in London {which has amazing food - don't believe the negative hype about English cooking}. Other recipes are inspired by aimlessly paging through cooking websites and cookbooks and generally being nosy. {I love asking people what they had for dinner last night. Is that weird?}
When a recipe calls for chopped garlic, can I put it through a garlic press instead?
I do all the time, but Anthony Bourdaininites will tell you that doing so prematurely releases its liquids. I think it's too slight of a difference to notice.
What's the strangest thing you've ever eaten?Llama. {Not bad, actually.} Pig ear. {A total assault on my cake hole.} I also have a hard time with sweetbreads.
What's the best way to store vegetables?
My rule of thumb is to keep them at home the way they're kept in the grocery store. Lettuce greens, herbs, and anything that might wilt go in the fridge. Onions, peppers, tomatoes, and the like hang in a fruit bowl.
What's your favorite food?
Candy?
What's your least favorite food?
Fennel.
What's your favorite meal of the day?
Brunch.
What type of camera do you use?
Psych. Nobody asks me that.
What's your favorite food?
Candy?
What's your least favorite food?
Fennel.
What's your favorite meal of the day?
Brunch.
What type of camera do you use?
Psych. Nobody asks me that.
Why don't you list exact measurements in some of your recipes?
Fact: our tastebuds are broken down into three categories: non-tasters, tasters, and super tasters. Most of us fall into the middle category since we get a balanced sense of what's going in our mouths. The non-tasters don't have the normal sensitivities to certain foods that we tasters do. {For instance, I have a bestie who won't stand for less than six packets of pepper in any given food, which means she needs more stimulation to get the same sensation the rest of us get.} The super tasters, on the other hand, taste everything more intensely than the tasters. I know a girl who has a sophisticated background in food and is an excellent cook, but she hates the taste of red meat. She blames it on being a picky eater, but I suspect that she's a super taster. To ensure I'm not forcing my taste buds down your throat, I like to leave room for you to cook per your own preferences. If you don't know how you feel towards a certain ingredient, taste it before you add it. That will help you determine if you should do one tablespoon versus two tablespoons.
Do you teach cooking lessons?
Why yes I do, thank you for asking. I also cater small events. My rate is $70-$90 an hour {depending on the menu} for a three hour minimum and includes a consultation so it's uber personal for you and your guests. Just shoot me an email and we'll talk.
Do you teach cooking lessons?
Why yes I do, thank you for asking. I also cater small events. My rate is $70-$90 an hour {depending on the menu} for a three hour minimum and includes a consultation so it's uber personal for you and your guests. Just shoot me an email and we'll talk.
