Every since I was a very small child I was put in the kitchen to (keep an eye on me) help my Paternal Grandmother.I loved being in the kitchen! And I loved her.The smells the tasting the gratification that came when everyone loved the food. Visually I watched and learned and as I grew older I went back to my childhood memories, and the absolute joy of creating delishous food came to me. I watched all the cooking shows from the 70's and gained confidence by trying out some recipes on friends and family. (I still watch cooking shows)To this day if I don't make my Grandmothers Divinity at Christmas, I swear I would not be welcome! I met my current husband in 1999 and have been lucky enough to travel with him around the United States and Canada. Every where we go I'm on a mission, to find the ultimate eatery. Most recently we went to Quebec City and quite enjoyed Chef Jean Soulard's french inspired food at Le Chateau Frontenac. Both pleasing to the palate as well as a visual masterpiece!
My favorite things to cook
Anything! I am wild about trying something I have never attempted before. One year I told my family for their birthday's I would cook whatever they pleased. I love a challange and so my Aunt choose Vietnamese! How fun it was researching and trying out recipes before the actual Birthday dinner. I must say, with my husbands help as a su chef we produced an acceptional meal.
I want to make something I ate while in Quebec. It was Berry bread pudding with maple syrup sauce. Now it tasted like heaven. Every bite was orgazmic, my eyes almost rolled back in my head! I'm simply not stating how devine this was. To say it was like blueberry pancakes with fresh maple syrup...well thats just not good enough. There must have been a spell on me to be so taken by a dish! This will be my next challange, I will let you know.
My favorite family cooking traditions
My Grandmother is not with us anymore, but I feel her influence in the kitchen. My children grew up not knowing her directly. So I feel I'm doing my part at Thanksgiving and Christmas to always bring in some cherrished family favorites as well as explore something new.I start out one week before with research. I plan out how many for dinner and map out how many days to prepare food. I usually allow myself 3 days of cooking. We have never had a boring holliday meal yet. Interesting, my husband and I visited his family in Utah last summer. He is the youngest of 7 and I asked his oldest Sister for some of their Mothers recipes. She was only too happy to share them. I was fortunate enough to spend a little time with her learning some of their traditions. One of which is a scone. His Mother would bake bread and cut off pieces of dough and roll them flat and fry them in hot oil and dust them with sugar or homemade jam. She called it a scone, which I have know as Indian Fry Bread. I love it
My cooking triumphs
Most definatly it would be Chocolate Moose Soufle for Mothers Day 2009. Not because of its difficulty, but because I talked it up so much I was sure it would be a disaster! But it was successful and delish! Theres something to be said about not counting your chickens before they hatch, haha.
My cooking tragedies
Definately it would be a 24 lb Turkey in 2003 that never did cook through! It went in early and by 9:00 PM we ate everything BUT the bird.