Jan. 15, 2011 7:45 pm
Updated: Jan. 16, 2011 8:11 am
Like so many people, the excesses of the holidays leave me bloated and sugared-out. Every year, like a preordained rendez-vous, I meet January first with the same resolve to detox and return to a more sane approach to food - an approach that does not elevate
flour, butter and sugar to…
I began my love affair with the kitchen when I was in Junior High School - I figured out how to make the perfect crepe for french class.I put myself through college working in restaurant biz. Whether I was serving Japanese, Continental, Fusion or even breakfast faire, I was excited about the food and always intrigued by the process of serving a great meal!
My favorite things to cook
These days, it's all about whole foods for me. I want to have a working knowledge of where my food comes from and how it gets to me. My favorite preparations usually have a hint of the exotic. I love the challenge of emulating unique restaurant finds at home. I am perpetually intrigued by the limitless combinations of flavor and continue to draw influence from great food cultures from around the world.
My favorite family cooking traditions
For the better part of my childhood, McDonald's was usurping the family table. But there were some traditions that held fast - Corned beef and Cabbage for St. Patrick's Day, traditional Green Thursday offerings, breaking a triduum fast with pickled eggs... I love food traditions that have a sense of heritage and symbolism. I am always proud to share the Pennsylvania/German and Irish-American food heritage that peppered my childhood and eager to create a culinary legacy for my own children.
My cooking triumphs
No matter how many successful holiday spreads or elegant dinner parties I complete, nothing trumps the feeling of seeing my toddler eating indian-spiced lentils or simple steamed edamame.
My cooking tragedies
I have an ongoing battle with my bread machine. It seems like a crapshoot everytime I load it:)