The Cook Next Door
The Cook Next Door
I've been tagged with the Cook Next Door meme. Which means I'm required to talk about myself. So, despite my innate modesty and self-effacing nature I have bowed to the blandishments of the inestimable Miz D (the tagger) and her elusive and reputedly domesticated chef chopper Dave (the co-tagger) and agreed to regale readers with snippets of my culinary life (the taggee).
What is your first memory of baking/cooking on your own?
I've no idea. What I do recall is around the age of seven or eight I collected my first two recipes. One was for a peanut butter candy served in the school cafeteria (I got the recipe from one of the cafeteria ladies) and the other was for something called Indian Pudding -- a cornmeal-type porridge as I recall -- that was in a book on Thanksgiving. My mother says that I made both recipes, but I have no memory of doing so.
Who had the most influence on your cooking?
It depends on the definition of influence. My mother insisted that my younger siblings and I learn to cook and encouraged us to do so from a very early age. She also served an eclectic menu so we were exposed to all manner of food from around the world. She also came up with bribes, I mean motivations, for cooking that pretty much guaranteed our long-term interest in the subject.
On the other hand, my cooking style has been most influenced by the three Silver Palate cookbooks by Julee Rosso and Sheila Lukins. Although not necessarily simple, their recipes are straightforward to prepare and offer clear satisfying flavors. The recipes were also a great source of ideas to use as jumping off points for recipes of my own. (Following recipes is not one of my strong points.)
Do you have an old photo as “evidence” of an early exposure to the culinary world and would you like to share it?
My father probably does, but I don't. The photo above is current. I'm making lamb stuffed with mint and Roquefort for Christmas.
Mageiricophobia - do you suffer from any cooking phobia, a dish that makes your palms sweat?
I'm terrified of cooking phobias. Would that be co-mageiricophobia?
Actually, the answer's no. I love mastering complicated dishes and techniques -- although I will confess that I've never quite got the hang of making pie crust with a food processor. Sometimes it turns out great, other times not. If I make it by hand it's always perfect.
What would be your most valued or used kitchen gadgets and/or what was the biggest letdown?
I have a no-name Spanish chef's knife that I can't imagine living without. Nor can I imagine living without my cast iron skillet -- the first cooking vessel I ever bought.
I can't think of a letdown.
Name some funny or weird food combinations/dishes you really like - and probably no one else!
Ages ago I used to make Lipton French Onion Soup using about a quarter of the water called for and then sop it up with bread. Gives me the shivers just thinking about it now.
What are the three eatables or dishes you simply don’t want to live without?
Macaroni and cheese
Bacon
Fresh tomatoes (although I can tolerate only eating them in-season, in fact I can only tolerate eating them in-season)
Added by Nicky of Delicious Days... Do you have a signature dish?
Savory soufflés
Added by Moira of Who Wants Seconds... What is your biggest kitchen pet peeve?
Someone else putting things away in my kitchen.
Added by me... Who would you most like to have dinner with?
M.F.K. Fisher
To continue the meme I tag:
Danno at New Orleans Cuisine
For a complete list of participants and their responses go to Delicious Days.
I've been tagged with the Cook Next Door meme. Which means I'm required to talk about myself. So, despite my innate modesty and self-effacing nature I have bowed to the blandishments of the inestimable Miz D (the tagger) and her elusive and reputedly domesticated chef chopper Dave (the co-tagger) and agreed to regale readers with snippets of my culinary life (the taggee).
What is your first memory of baking/cooking on your own?
I've no idea. What I do recall is around the age of seven or eight I collected my first two recipes. One was for a peanut butter candy served in the school cafeteria (I got the recipe from one of the cafeteria ladies) and the other was for something called Indian Pudding -- a cornmeal-type porridge as I recall -- that was in a book on Thanksgiving. My mother says that I made both recipes, but I have no memory of doing so.
Who had the most influence on your cooking?
It depends on the definition of influence. My mother insisted that my younger siblings and I learn to cook and encouraged us to do so from a very early age. She also served an eclectic menu so we were exposed to all manner of food from around the world. She also came up with bribes, I mean motivations, for cooking that pretty much guaranteed our long-term interest in the subject.
On the other hand, my cooking style has been most influenced by the three Silver Palate cookbooks by Julee Rosso and Sheila Lukins. Although not necessarily simple, their recipes are straightforward to prepare and offer clear satisfying flavors. The recipes were also a great source of ideas to use as jumping off points for recipes of my own. (Following recipes is not one of my strong points.)
Do you have an old photo as “evidence” of an early exposure to the culinary world and would you like to share it?
My father probably does, but I don't. The photo above is current. I'm making lamb stuffed with mint and Roquefort for Christmas.
Mageiricophobia - do you suffer from any cooking phobia, a dish that makes your palms sweat?
I'm terrified of cooking phobias. Would that be co-mageiricophobia?
Actually, the answer's no. I love mastering complicated dishes and techniques -- although I will confess that I've never quite got the hang of making pie crust with a food processor. Sometimes it turns out great, other times not. If I make it by hand it's always perfect.
What would be your most valued or used kitchen gadgets and/or what was the biggest letdown?
I have a no-name Spanish chef's knife that I can't imagine living without. Nor can I imagine living without my cast iron skillet -- the first cooking vessel I ever bought.
I can't think of a letdown.
Name some funny or weird food combinations/dishes you really like - and probably no one else!
Ages ago I used to make Lipton French Onion Soup using about a quarter of the water called for and then sop it up with bread. Gives me the shivers just thinking about it now.
What are the three eatables or dishes you simply don’t want to live without?
Macaroni and cheese
Bacon
Fresh tomatoes (although I can tolerate only eating them in-season, in fact I can only tolerate eating them in-season)
Added by Nicky of Delicious Days... Do you have a signature dish?
Savory soufflés
Added by Moira of Who Wants Seconds... What is your biggest kitchen pet peeve?
Someone else putting things away in my kitchen.
Added by me... Who would you most like to have dinner with?
M.F.K. Fisher
To continue the meme I tag:
Danno at New Orleans Cuisine
For a complete list of participants and their responses go to Delicious Days.
2 Comments:
Kevin,
That's hilarious that you got the recipe from the cafeteria ladies. Do you still have it?!
M
Megan,
> That's hilarious that you got the recipe from the cafeteria ladies. Do you still have it?!
Nope. But it's all too typical of me on occasion.
A few years ago a woman I was dating and I planned a long weekend visiting the New Hampshire lake country and staying in a B&B. We checked in and she decided to take a nap before getting ready for dinner. I wandered downstairs and discovered the kitchen herb garden -- which I began inspecting (and grazing, I confess). The chef "caught" me in her garden and we started chatting. The next thing I knew my date was glowering at me from the kitchen door: "You were supposed to come back up to the room 30 minutes ago. I should have known you'd be in the kitchen."
She was unimpressed with my explanation that the chef and I were trying to figure out a way to keep the color from leaching out of sorrel in warm sauces.
Kevin
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