The Girl Can Cook!

The Beginnings of "The Cookbook"

2012-01-30T11:56:00.000-08:00

Yes, you read the post correctly..."The Cookbook". I am working my way through my mother's, grandmother's and aunt's recipes. They are an expression of a time when the wind really did come sweeping down the plain and when we were considerably more rustic than we are now...of course, except for The Pioneer Woman who seems trapped in a time warp...sorry, couldn't help myself. So...these lovely old recipes will be getting an update. My plan is to provide the original recipe (in case, you would like to try your hand) and then my "urbanized" version of it. This cookbook is also a tribute to my mom and all of the wonderful things she did, including, the quirky stuff, which actually made her who she was. You'll be getting lots of recipes but also lots of memories. Here's a sneak peek...hope you enjoy it!

There was a time when I would say, “everything I know about cooking, I learned from my mom”. Now, I say, “my mom gave me the foundation but what I did with it is my own”.
My mom was an amazing cook but she was no teacher. She had no interest in teaching you how to do much of anything really. It was easier (and better) if she did it herself plus she didn’t have the patience for you to learn from your mistakes. “Just let me do it.” So, I would characterize my culinary education as “osmotic”. I would watch and, with any luck, the knowledge, skill, talent or gift would simply waft its way over in the fragrance of roast turkey, banana cream pie or pot roast to me and I would grab it and file it in that part of my brain devoted to learning the tricks of my mother’s cooking.
Case in point…gravy making. My mom had two gravy making methods. Gravy made in the pan from drippings where she added flour and milk or broth and gravy made from combining flour and water in a Mason jar and shaking it to combine then pouring it into a beef broth (this was the accepted method for pot roast, the other for fried chicken, chicken fried steak, etc.). So, I watched my mom make gravy. I asked so many questions about how to do it she would finally become so annoyed that she would say, “just watch and be quiet and you’ll figure it out.” Well, crap. She couldn’t or wouldn’t explain how much flour to use or how much fat to leave in the skillet or how much milk to pour in and when and what temperature it needed to be. That was because she had made “cream gravy” so many times that she just did it. There was no measuring. She just knew. And, I wanted to just know, too. But, that sacred knowledge is only acquired after years of making gravy (and lots of other things) and she wasn’t going to make it easy for me…I had to learn myself. That osmosis thing.
I started studying cookbooks. Not just reading for recipes but actually, pulling the methods apart and figuring them out. And, one day, as I was considering my mother’s cream gravy and her “white sauce”, I happened upon “Mother sauces” and, one in particular, leapt off the page at me. Béchamel. A classic cream sauce made with a roux and milk. Wait a minute. Roux. Fat and flour. Thickening. Milk. White sauce and yes! Cream gravy. Hallelujah! The Heaven’s opened and the angels sang…it’s a béchamel , you idiot! Your mother has been making béchamel all these years and you just figured it out! I couldn’t wait to share my newfound knowledge. I discovered it…the Holy Grail! Mom! I’m so excited. You know your cream gravy and white sauce…it’s actually a béchamel, the flour and the fat…that’s a roux and then you add the milk, it’s a Mother sauce, and, and, and, she said, “well, of course, I’m your mother and it’s mine.”

My Mom's Cream Gravy Recipe

Pour off part of the grease
Sprinkle flour over and cook while stirring
Add milk quickly or it will lump
Stir until thickened

Cream Gravy

1/4 cup all purpose flour
2 cups whole milk
Pan drippings (still in the pan) from frying chicken or chicken fried steak

Fry and then remove the chicken (or whatever meat) from the skillet (do not use nonstick or you will not have anything to make gravy with) and set aside. Pour off enough fat so that you have about 1/4 cup left in the skillet. With a metal spatula, scrape up as much of the crispy bits (of goodness) that you can. Turn your heat under the pan to medium, sprinkle 1/4 cup of flour into the crispy bits and the fat. The ratio of fat to flour is 1:1 so if you have 1/4 cup of fat, use 1/4 cup of flour and so on. Stir until well blended. (You can use a whisk to keep the gravy from lumping.) While stirring, pour in the milk.* Cook gravy until it simmers and has thickened to the consistency that you prefer.

*Cook's note: I have tried using warm milk and cold milk for the gravy. There are two schools of thought...one being that if the milk is cold, your sauce will be lumpy. I have not found that to be the case so I say, use it the temperature that you want.

The Curiosity of Cooking Classes

2011-10-08T11:20:00.000-07:00

I am constantly amazed by the number of people who want to learn how to make pasta...often to the exclusion of anything else.
Take this week's classes as an example: Wednesday was Vietnamese Street Food which I cleverly titled "What the Pho?" and Thursday was Ravioli. To me, the opportunity to make a dish as thoroughly fascinating as pho and the banh mi sandwich would win hands down over ravioli. Boy! Was I wrong!
My poor little East meets West fusion class would have been canceled had it not been for two stalwarts and, frankly, I should have canceled it anyway (didn't have the four required) but I couldn't bring myself to deny these gals the wonders and utter simplicity yet flavor explosion of these two dishes. Plus, I really wanted to prove that I could make an acceptable pho (I already knew I owned banh mi land). So we had a great class and explored the ingredients and methods of Vietnamese cooking with all of its French influences. We even snapped a quick pic of the pho yummy-ness. Not up to Melanie Dunea quality but passable.

Now on to my quandary...what is this fascination with pasta? The ravioli class on Thursday was packed...I even had a woman in there who just found out she had to cut out gluten...yet she was still in class!
Don't get me wrong (I know I say that a lot but I don't want to be misunderstood, of course), I love pasta! But please, please, please...I don't want to be reduced to becoming the Pasta Teacher of Tulsa...sounds very grand, doesn't it?
I agree...it IS fun to make pasta and it IS easy but come on, people, let's branch out! I have soup, puff pastry, pie, roasted chicken, appetizers, and grilling, grilling, grilling classes but nothing fills up like pasta. We've made simple pasta, all kinds of ravioli and gnocchi. We've made sauces and fillings until they're coming out of our ears but it's never enough!
Yes...I will continue to teach you how to make pasta but couldn't you throw in a little excitement here and there?
I'm just sayin'...

A Very Piggie Dinner - Chef's Notes

2011-10-02T13:39:00.000-07:00

Now that the heat has left us for this year and the eating season is upon us, it seemed time to bring the Chef's Table back. Late summer and fall have traditionally been the seasons for putting up food for the winter...canning, butchering, smoking, curing...you know, a la Little House on the Prairie. It seemed fitting that a dinner honoring that exercise in survival would be the best way to revive our monthly dinners. To that end, Pork 'N Greens Farm has graciously partnered with Urban Kitchen to create October's (S)Wine Dinner: A Tribute to Pork featuring the premium pastured pork of our favorite local farmer, Stephen Green. When he's not tending to his precious piggies, you can find Stephen at most of the Farmer's Markets with a booth full of bacon (a crowd favorite), handmade sausages, pork chops and shanks and much more.
I am particularly excited about this event because it affords me the opportunity to make something besides pasta. Don't get me wrong...I love pasta and I love to teach people how to make pasta but there comes a time to branch out and that is what my chef's table allows me to do. So...you will find the menu with my comments listed below (it may go through a few more permutations but the players will remain the same...pork, pork and more pork!).

We will open with an amuse that harkens back to the '50's. I love retro food especially when I can update it. For those of you who keep up with Food Network, that is my Culinary POV (Point of View). I take retro/country-ish food and drag it kicking and screaming into the 21st Century. So, for your gustatory pleasure, we begin our evening with Devils on Horseback. Little bite-size morsels wrapped in some exceedingly delicious bacon. Over the years, the devils have been everything from chicken livers to prunes but I'm not going to ruin the surprise by telling you what I'm stuffing in there...just think yummy, dark, dried fruit.
We open the sit-down portion of our dinner with a little surf and turf...Braised Pork Belly and Pan Seared Diver Scallop. Pork and seafood just happen to be in love with one another so who am I to stand in their way. The creaminess of the belly braised in mustard plays off the sweet, buttery brininess of the scallop to perfection. They'll be bedded down on wilted Swiss chard to offset the richness.
Next and this is a fun one, Sweet and Spicy Asian Meatballs with a Stir Fry of Morning Glory Greens. Morning glory is a very common Asian ingredient. Also known as water spinach, it is indigenous to Thailand where it grows like crazy. The meatball portion of our program...well, suffice it to say that I love meatballs and, having just served 700 of them at Tulsa Garden Center's Wine and Roses benefit, let me say...I know from whence I speak.
We'll have a little palate cleanser of a salad at this juncture to get you ready for the really pork-y portion of our show.
Deconstructed Chile Relleno. Yes, all the parts of a chile relleno, none of the breading or frying. Chile braised pork shoulder will be pulled and then served over a bed of fire roasted poblano rajas (poblanos are the traditional chile relleno vessel and not the more commonly seen Anaheim) finished with Mexican crema and queso fresco. The dish is topped with a housemade chicharron...you got it...pork rind. A little homage to David Chang and it's awesome!
The entree, last but certainly not least, is a Pan Roasted Tuscan Pork Chop with White Bean Agrodolce. You know I can't do a dinner without at least a little Italian! Nice thick pork loin chop luxuriating on a bed of cannellini beans that have been treated to a sweet and savory brothy bath with bacon, sweet onions, Peppadews and tomatoes.
We, of course, can't finish this without a dessert...so bacon will not only open but close our evening. Bacon Baklava with Housemade Maple Ice Cream. Just like having bacon and waffles except without the waffles...
The dinner is Wednesday, October 19 at Urban Kitchen on Cherry Street (imagine that). Starting at 6:30, you will be in pig heaven! Click here to go to Urban Kitchen

Making Tortilla Chips

2011-05-05T13:07:00.001-07:00

What in the World Is...? Food Cetera from January 2011

2011-02-01T12:44:00.000-08:00

From the Urban Kitchen website (http://www.urbankitchentulsa.com/)
JANUARY 2011
What in the world is celeriac?
Celeriac is a really ugly, knobby brown vegetable that is also known as celery root or celery knob...and it is delicious!!
It is NOT the root of our common celery but is a special celery cultivated solely for its root.
Celeriac (moving forward I will refer to it as celery root) tastes like a milder version of celery although some say it tastes like a cross between celery and parsley but I don't get the parsley flavor, at least not yet. It can be used in a variety of preparations from mashed (like potatoes) to roasted to raw. The cooked flavor is buttery and rich with a hint of celery flavor. Raw, it is a bit stronger but very nice shredded into salads or cole slaws.
When preparing to use celery root, cut off the top and bottom so that you have a solid foundation, then start cutting the outer skin off from top to bottom as you might a pineapple until you've worked all the way around it. It still looks really ugly at this point but, trust me, you are ready for a treat. After you have diced, shredded or otherwise "dismembered" the root, place it in a lemon water bath (or acidulated water) so that it won't turn brown...kind of like potatoes.
Celery root is available October through April and can range in size from apple to cantaloupe. I find that the larger ones (although impressive) tend to have a pithy spot in the center. It doesn't seem to affect the taste or texture so it probably doesn't really matter...just thought I would let you know.
So...start experimenting! It is a great alternative to mashed potatoes and is delicious added to roasted meats. It can be boiled, braised, sauteed or baked...or try it raw in your next cole slaw or salad...just use your imagination!

What in the World Is....? Food Cetera from December 2010

2011-01-09T07:41:00.000-08:00

From the Urban Kitchen website (http://www.urbankitchentulsa.com/)
December 2010
What in the world is...porchetta?
You know you've seen the word...was it on a menu? in a cookbook? in a magazine article? Well, I can assure you it was NOT on a menu in Tulsa but if you travel to more exotic lands to eat then you may have seen it on a menu because porchetta (pronounced pohr-KAYT-tah, because it is Italian) is an absolutely delicious dish of slow-roasted boneless suckling pig and is another one of the new darlings of the restaurant world.
Before roasting, the meat is seasoned with a mixture of flavorings including fennel, garlic, pepper, rosemary and salt; sometimes it is stuffed with onions, garlic and herbs. During roasting, the meat is basted with olive oil and/or wine.
Now, for a more entertaining description of the beast, we turn to Tom the Butcher, also known as Tom Mylan, formerly of the butcher shop and food store, Marlow and Daughters in Brooklyn, New York. Tom blogs about all things meat and, frankly, is hilarious. If you are easily offended, do not go to his blog because he is a frequent f-bomb dropper but really only when it's appropriate. This is directly from his blog...bad grammar and all...
"So what is a porchetta? It's is a whole pig that has had all of it's bones removed except for it's head, making a sort of floppy pig suit. The pig cape is then brined in salted water for two to three days along with the boneless loin (or loins) of another pig.
Once the pork has brined the pig is laid out on it's back, the loin is put onto one side of the pig's belly along with fennel tops, rosemary, thyme and garlic and then rolled up like a big porky joint. Once the pig is rolled and tied it is then strapped to a spit where it can be slowly rolled over a heat source like cherry or apple wood logs or for 6-10 hours, rested and then sliced, crossways to reveal the layers of porky goodness with the fennel and extra pork loin at the center."
He then goes into great detail about how to bone the little pig on your dining room table. To read the rest, go to http://tomthebutcher.blogspot.com
This is where I say...if you have the opportunity, you need to try porchetta!

The Cornucopia Project

2010-12-11T09:11:00.000-08:00

Just before Thanksgiving, I was approached (by email) by a young San Francisco couple who have a blog called The Guerrilla Gourmet to participate in a very ambitious project. They wanted to reach out to bloggers all across the US to share their Thanksgivings...in whatever form that took. I felt quite special to be included in this request as the world is FULL of bloggers and I was happy to represent Oklahoma. If you read my recent post about Ree Drummond in the Bobby Flay Thanksgiving Feast Throwdown, I think you know how much I love our state. Anywho...I was lucky enough to be chosen and included in their blog as part of the Cornucopia Project. I encourage you to visit their blog by clicking on the badge to the left of this post. It is a fun and interesting read. See if you recognize the teenager behind the Brussels sprout stalk from Oklahoma...

What in the World is...? Food Cetera from November, 2010

2010-12-02T10:25:00.000-08:00

NOVEMBER 2010
From the Urban Kitchen website (http://www.urbankitchentulsa.com/)
What in the world is...a parsnip?
Indeed! What is this new darling of the food world? You hear about it everywhere now but new? Not really...the parsnip has been around for hundreds of years when the Europeans brought it to the US in the early 1600s! For some reason, this creamy-white root has never become an American favorite...until now! Chefs across the country have taken up this overlooked little gem and are putting it into everything from cakes to mashed potatoes (actually using it INSTEAD of mashers).
Parsnips look a lot like carrots except, yes...they're white. They have a pleasantly sweet yet spicy flavor that goes well with many foods and enriches the flavor profiles of vegetable soups and stock as well as roasted meats, especially birds. No need to peel them because most of the flavor lies just beneath the skin so just give them a good scrub. Because of the sugar content, parsnips will caramelize nicely when roasted or baked but are good boiled or steamed and then mashed with butter and cream...yum!
Parsnips are available year-round but are best now and into winter. Choose small to medium, well-shaped roots that are not limp. They will keep in the fridge for up to 2 weeks.
So...be fearless! Try slicing parsnips into your next potato gratin, add them to your Thanksgiving mash, or just roast them in the oven with a little olive oil, butter, salt and pepper...and the rest of your winter vegetables.
Embrace the humble but lovely parsnip

I love Ree but....

2010-11-21T08:34:00.000-08:00

I know, I know...I'm being a spoiled sport to not just enjoy Ree Drummond's (aka The Pioneer Woman) win over Bobby Flay in Food Network's Thanksgiving Feast Throwdown BUT...did anyone else find it at the very least annoying that once more...Oklahoma is portrayed as the domain of Laurey, Curly, Jud Fry and Aunt Eller? I mean, I LOVE our state but, for God's sakes...we do have a few more things besides horses and cowboys in the prairie. Why does this always happen? Is there anyone out there who would like to be known for something besides The Dust Bowl, Grapes of Wrath, and wide open spaces? Wouldn't it be nice if we finally got some even treatment?
I thought the images were beautiful of the Drummond ranch that spreads out as far as the eye can see in Osage County, I thought Ree was just as charming as she always is, I thought her food looked great and, frankly, their "ranch house" was pretty close to what could be called a mansion. And, I'm not trying to compare our fine cities to the big cities of say, New York, LA, Chicago, or even Dallas...well, maybe Dallas, but we finally get Food Network to come to Oklahoma for something pretty big and they show, what else? The wilds of Pawhuska! Really!? We don't all live on a working cattle ranch...Bobby opens his visit to our fair state with "in Northeast Oklahoma, cattle is king". Really?! Last time I checked, Tulsa was part of Northeast Oklahoma. Where are the cows in Downtown Tulsa? Next to the BOK Center or, no...maybe housed out in the middle of our new ONEOK Stadium...yeah, I can definitely see Drillers' owner, Chuck Lamson rounding up some cattle out there.
The state of Oklahoma is a melting pot just like every other state. We, of course, are much younger and we don't have the diversity but we are not all living out in the middle of nowhere not able to get a portabello mushroom. Don't get me wrong, I love the country. My boyfriend lives outside of Muskogee on a lovely acreage and I always enjoy going out there. But I am a city girl through and through (just ask him) and I was born and bred in Oklahoma and there are a whole bunch of us who have never roped, ridden or come closer to a horse than to bet on them at Blue Ribbon Downs. It is just frustrating that the only thing that people want to recognize Oklahoma for is our "country-ness".
Yes, I love Ree, Carrie, Garth and Trisha but, puh-leez, could we be known for Tulsa Ballet or Philbrook or the Tulsa Symphony Orchestra or even the Hard Rock Cafe? Oklahoma City (although not nearly as beautiful as Tulsa, sorry, OKC, I am a Tulsan, after all) has certainly come into its own in the last decade or more and should be recognized for much more than the Oklahoma City Bombing. It has the Oklahoma City Museum of Art with the amazing Dale Chiluly glass collection (among others) and its Ford Center is second to none for great events. Even Bricktown has become a place on the map. And, what about Bartlesville's OK Mozart Festival and the Price Tower? I could note many other examples but I think my point has been made.
Do we have any Michelin guide restaurants? Ummmm, no, and unlikely that we ever will, but we have plenty of fine dining, casual dining and everything in between and there are a few of us who seek out the unusual, exotic and sophisticated and, believe it or not, it can be found in Oklahoma...you just have to look for it. So I guess what I'm trying to say is...we are not a one note state...there is more to us than country and I would like someone on the East or West Coast to recognize it. I suppose it doesn't really matter...we know who we are...just don't like being stuck in that same old box especially in the 21st Century.
So...Ree, girl, we are super proud of you! Great job!! But next time could we send Food Network to, oh, I don't know, Caz's Chowhouse?

Great news on a number of fronts...

2010-10-04T15:27:00.000-07:00

First of all...I did not progress in the Next Food Blog Star challenge but it sure was fun to participate!

Next...the kitchen is coming together in spite of all of the crazy things that have happened from the vent hood installers cannibalizing my hood fans to figuring out the new heat sensor requirements to...well, I'm sure there's something else but I can't think of what it is. Here is a picture of the kitchen...not the same one as on Facebook so a little variety coming atcha...
On the food front...I just read that legendary Chef Alain Ducasse has expressed himself on the subject of complicated food and he says...it's too damn complicated! YAY!! Thank you so much!! In fact, he is completely reworking his menu and is going so far as to limit all items to three ingredients. That just speaks to my heart after all this silly, self-absorbed, overly complex cooking that's going on out there! So...as I have always said, delicious, honest food, completely identifiable that you can be passionate about.
We will start being passionate about the food we cook very shortly at Urban Kitchen on Cherry Street...can't wait to share with everyone...I will be scheduling cooking classes in November!

Project Food Blog...This is so fun!

2010-09-17T13:59:00.000-07:00

Wow! Little did I know when I started this adventure that food blogging (blogging, in general?) was sooo popular. At first, I really tried the everyday thing and then once a week but I just don't adhere to schedules very well especially when I have SO MUCH going on in my little cooking life. But who doesn't love a little healthy competition so how could I resist entering into the Next Food Blog Star challenge? What better way to connect with new people and, bonus! hone my blogging skills. And, who knows, maybe win?! In any event...it's going to be great fun. Best of luck to everyone! Back to my little culinary space...I am trying to get my catering kitchen open...this has been no mean feat...did I spell all of that right?! Between city permits and the vent hood workers...I am just about to call it a day. I can't though, love it too much and it's a super cool space with a great vibe...I've got events scheduled, chairs coming in, furniture assembled, etc., etc., etc....
What really keeps me going is teaching as many people as possible about cooking. I can't wait to get that kitchen open so that I can do some hands-on classes and there are lots of my students (from previous classes) who are chomping at the bit!! In the meantime, I have been sharing recipes, techniques, restaurant reviews (especially when I feel passionately about how well or how badly someone is doing something!), personal opinions (of which I have many) and anything else I can think of...having to do with food!

When I am teaching, my favorite thing to tell my students is "I have no secrets and my intention is to put myself out of business so that you go home and cook, have an absolutely lovely time and you don't NEED me anymore!" I don't get these chefs who leave details or ingredients out of their recipes or their tips. What is the point? I want people to have as much fun cooking as I do. Just take a look at this group at one of my classes. So I don't want my students to need me...I want them to come to the classes for fun and inspiration because they WANT to come and learn about everything from making mozzarella to frenching a rack of lamb to anything skewered on the grill. We do it all!

When I can't teach a class, my blog has become my connection with my current students and, hopefully, has interested lots and lots of people. If I can show the beauty of food and express the excitement I feel when I'm cooking so that others experience it then I have accomplished my task. I want people to be as excited about it as I am...take it all home and then "cook without a parachute". That means, you don't have to have a recipe to do something delicious in your kitchen. Here is another example...pesto! Love it, love it, love it. I published this photo a month or so ago when I was so excited to be making pesto with the basil I just picked from my boyfriend's incredible vegetable garden. Here it is again...this is in the food processor, right before the basil, the parm and the nuts came together and made pesto love...can you believe how huge those leaves are? And, I don't feel compelled to use pine nuts all the time. In this recipe, I used walnuts. When the pecans are falling off the trees all over Oklahoma, I use our rich, sweet Native pecans. I like to say that if you know your ingredients...throw the rules out the window and go with what speaks to you. That is what I do and that is what I encourage everyone to do.

Have a great time.

Just go for it!

Still working on the kitchen...

2010-08-24T12:44:00.000-07:00

I hate to be gripey but is this kitchen going to ever be finished!!??!! ARRGGHHHHHH!!

We've been working on it for a year. I have been paying as I go and trying to do as much as possible without disturbing the structure so I will have no debt when I open...notice I said "when"...I'm being positive. Consquently, things have been going slowly but we have new floors, new paint, new faux exposed brick, a spotless range (thanks to a whole bunch of elbow grease and grill cleaner!), worktop reach-ins that have a clean bill of health, a new air conditioner (ouch), a beautiful six-foot deli case, and a new venthood that is hanging in my kitchen but has not been further installed.

Now...I cannot operate without a venthood so needless to say, even my planning for it to take a little longer to install (I mean, it IS construction afterall) than they originally said...I am now more than a month behind. I expected to be open sometime this month (this month being August) but it WILL be September because I must be ready for the holiday season.

So, my friends, if my posts have been somewhat few and far between in recent months, please indulge me, in that, my mind has mostly been in this awesome kitchen space that I have every belief will have the venthood finished and installed by the end of the week before I go to NYC to see my daughter (and attend the casting call for The Next Food Network Star...) And, if you believe that, I also have some land in Florida you might be interested in...;-)

Personal chefs featured in Tulsa Business Journal

2010-07-20T14:51:00.000-07:00

Here is a link to today's Tulsa Business Journal that features personal chefs (including me!).http://www.tulsabusiness.com/article.asp?aID=51377

Just a short update and I'm off....

2010-07-01T13:30:00.000-07:00

In case you don't keep up with The Girl on Facebook...I am dangerously close to getting my kitchen space open. The vent hood will be in and installed in about three weeks...everything else, we're buttoning up so stay tuned! I've got a few pics...be sharing those in the next post very soon!

Tomatoes today...

2010-06-13T08:42:00.000-07:00

Roasting tomatoes is a great way to use all those fresh tomatoes that are starting to go bad on you. Smells great when they're roasting and it is super easy. Use them on pizza, bruschetta, in pasta, just use your imagination. Keep this in mind when you've got all of those beautiful, local, vine-ripened tomatoes later this summer...

Preheat oven to 425. Place whole tomatoes and unpeeled and smashed garlic cloves on a baking sheet. Drizzle with olive oil, salt and pepper. Roast about 25 minutes until the skins pop. Baste with the remaining oil and you're ready to go!

It's almost pesto...

2010-06-07T15:54:00.000-07:00

Just had to share this beautiful "before processing" photo...that's all for now!

Wow! Has it really been that long!

2010-06-05T18:38:00.000-07:00

Sorry, guys! Life has certainly gotten in the way of my blogging...
I will fill you in very soon but for now, I am making this offering. My new found friend, Korky, requested that I post my hummus recipe. I have been making a lot of it recently and it is the time of year for it.
Ummm...when ISN'T it the time for hummus? That's what I'd like to know.
Anywho...here it is.

TRADITIONAL HUMMUS
1 - 16 oz. can garbanzo beans (I use Bush's), drained and rinsed well
1 tbsp ground cumin
pinch of cayenne (I use more, closer to 1/4 tsp)
4 garlic cloves, roughly chopped
1/2 tsp kosher salt
1/4 cup freshly squeezed lemon juice
3/8 cup tahini (be sure it is well stirred) thoroughly mixed with 2 tbsp olive oil

In a food processor, place garbanzo beans, garlic and spices. Puree and then scrape down the sides of the bowl. Add lemon juice and process again, scraping down after. With processor running, slowly pour tahini and olive oil mixture through the feeder tube and process until the mixture is smooth without lumps.
The hummus is ready to eat but it is better if you let the flavors meld for a few hours in the refrigerator. When ready to serve, take hummus out of the fridge for at least 1/2 hour so it is not really cold.
Serve with fresh vegetables (I love it with red bell peppers and grape tomatoes) and crostini.
My recipe is heavy on the seasoning because I like it that way. Feel free to cut back on the spices.

I hope you enjoy this recipe!
Be back soon!!

Back on the cooking segment...

2010-02-13T14:41:00.000-08:00

So yesterday, I returned to the Noon News on KOTV. The cooking segment was always fun with Glenda Silvey but let's face it...there are few anchors who are able to interview the way Glenda can. Such was the case on Friday but it was a fun and simple segment as you will see because I have included the link. I hope you enjoy it as much as I enjoyed doing it. :-)
OH! And, if you would like the recipe for the profiteroles (not sure they made it onto the website)...just let me know...they're super easy and yummy!
http://www.newson6.com/Global/category.asp?C=121535&autoStart=true&topVideoCatNo=default&clipId=4539196&flvUri=&partnerclipid=

Ceviche...not just Mexican anymore!

2010-01-31T08:42:00.000-08:00

I love ceviche! The traditional Mexican made with tomatoes, red onions, jalapenos, lime juice (sometimes with lemon), avocados, cilantro and the secret ingredient...good, ol' garden variety tomato ketchup! Yep, it's just sweet enough to balance the tartness of everything else. I allow my seafood to "cook" in the citrus...it stays very tender and succulent that way. If you pre-cook it, even for a minute (and to that I ask...why?), it changes the texture. So, please trust me...the seafood/fish really does cook in the juice...no worries.
I also love Thai flavors...in fact, most all Asian flavors...so I was delighted when I found this recipe in the latest Food and Wine. I have changed it a little (surprise) and made it last night (we had a giant snowstorm, okay it is Oklahoma but we did get 7 inches of snow on top of ice, in the last couple of days so did a lot of recipe testing). This version is really flavorful and just different enough from the Mexican version that I think it's worth adding to your repertoire. I think it also gives you some jumping off ideas for other versions of ceviche...maybe Italian use swordfish with olives and lemon, or French bistro...rouget with some artichoke hearts and garlic cloves...who knows where it could lead you and your favorite flavors...?!

Thai Inspired Ceviche
You can use a combination of seafood or fish whatever you like, really. I use scallops and shrimp but you could use squid (bodies and/or tentacles), snapper, any combination or just use one...it's up to you!

3/4 lb of seafood, total
1/2 cup plain coconut water (not milk! and easily found at Whole Foods in the water section)
1 tsp grated lime zest
1/4 to 1/2 cup fresh squeezed lime juice
1/2 small red onion, minced
1 shallot, minced
1/2 to 1 whole jalapeno, minced and seeded
1 large garlic clove, minced
2 - 3 tbsp soy sauce
1 tbsp golden brown sugar, packed
1 heaping tsp Sriracha chile sauce
1/2 cup cucumber, diced (peeled if it's not an English cucumber)
1/3 cup shredded, unsweetened coconut, dried or fresh (be sure it's unsweetened!)
Kosher salt
Freshly ground pepper
1/4 cup Thai basil, chiffonade (if you can't find Thai basil, use ordinary basil)

Cut all seafood into medium dice so that each morsel is a small bite. Set aside.
Combine next ten ingredients in a large plastic resealable bag (or a bowl) and mix until sugar dissolves.
Add seafood.
Refrigerate for at least two hours (this is when the fish/seafood "cooks"). Turning the bag occasionally so the cooking is even. You want the seafood to be firm and still tender. Do not allow it to overprocess or it will become mushy (the acid breaks down the proteins).
Before serving, add the cucumber and coconut to the ceviche and mix. Season to taste with salt and pepper.
Pour into a bowl and garnish the top with shredded basil.

Tuna for my friend, Tracey

2010-01-21T11:41:00.000-08:00

My good friend, Tracey, is experiencing one of those rites of passage...not a rite for everyone but certainly for many of us. She has found herself (at fifty-wonderful) on her own...an unmarried woman. So to everyone who is going through similar circumstances, I share my therapy of cooking...doing it, talking about it and blogging about it. Certainly, not everyday (obviously) but when there is a time to say something I do and this is one of those times!
Also, be sure to wander by Tracey's blog - www.anunmarriedwoman.com and say "hello".
Now, on to the recipe...this is a "do something nice for yourself" meal.
It is a wonderfully easy and delicious recipe for grilled tuna....plus it's super healthy!!
The tuna needs to be very fresh, preferably sushi-grade but stay away from all of those endangered ones...like bluefin, big eye, etc. The pesto and salsa are good with lots of different things so make the whole recipe and save it. You can freeze pesto, you know...get some of those old-fashioned ice cube trays, divide the pesto so you have some in each cube-ical, cover with foil or some wrap that won't come off easily and slip it in the freezer. You then have individual servings of pesto whenever you want it. Just pop it out of the tray and let it come to room temperature in a small container or plate on your counter. It will keep for months in the freezer! The salsa is so good...you'll want to put it on everything so it won't last long.

Grilled Tuna with Pesto and Mediterranean Tomato Salsa (for An Unmarried Woman)
You need to make the salsa and pesto before you grill the tuna...you only want to sear it.
SALSA
2 lbs. tomatoes, ½ inch dice
6 green onions, thinly sliced
2 cups loosely packed Italian parsley
½ cup loosely packed mint
1 serrano chile, seeded and minced
2 tbsp. freshly squeezed lemon juice
2 tbsp. freshly squeezed lime juice
2 tbsp. olive oil (get a nice fruity one)
Kosher salt and pepper, to taste
On a cutting board, pile up the tomatoes, onions, herbs and chile. Using a large knife, chop all ingredients together until they become salsa consistency...chopping is a great stress reliever. Transfer to a medium sized bowl and add lemon and lime juice and olive oil. Season with salt and pepper.
PESTO
3 large garlic cloves
½ cup nuts (pecans, walnuts, pinenuts or any other nut you like)
2/3 cup Parmigiano Reggiano, coarsely grated
3 cups loosely packed fresh basil leaves
2/3 cup olive oil
Kosher salt and pepper to taste
With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.
TUNA
One 6-ounce tuna steak, ¾ inch thick
Olive oil for brushing
Kosher salt and pepper
Light a grill (indoor or out). Brush the tuna steak with the olive oil on both sides and season with salt and pepper.
Grill tuna over moderately high heat until cooked to desired doneness. 1 minute per side for rare to medium rare; 2 minutes per side for medium.
Service:
Spoon salsa on plate, place tuna on salsa and top with a spoonful of pesto.
Pour yourself a glass of wine (Pinot Noir is great with tuna and these earthy flavors) and enjoy!

The year's best...in Tulsa

2009-12-30T14:44:00.000-08:00

I was pleasantly surprised this morning to discover that my Black Bean Pineapple Salad was included in the Tulsa World's Scene Section as one of the year's best recipes.
Thanks and here it is!!

http://www.tulsaworld.com/twpdfs/2009/FINAL/W_123009_D_1.PDF

She hits the big time!

2009-12-06T07:50:00.000-08:00

It was my pleasure to be chosen as the featured chef for the Member Profile in the most recent issue of the American Personal and Private Chef Association's official e-newsletter, a la minute.
I have included the link to the article written by Lisa Shames. She does a great interview and, as I understand it, just recently interviewed Tony Bourdain so I feel very special to be included with such interesting company!
The newsletter includes all kind of useful material and information about APPCA as well as recipes, business, and upcoming events.
Enjoy!
http://personalchefnews.com/alaminute/nov09/

The Alternative Dressing

2009-11-17T15:14:00.000-08:00

I'm getting a complex...no one comments on my posts.
They must be:
a) so boring no one cares or no one is reading them;
b) so fascinating that heads explode from contemplating them;
c) so crystal clear that there is just nothing to say in response;
d) a and b but not c
e) all of the above
f) none of the above
Can you tell I used to write test questions?
So...here I go again and will bare my soul for you to tread upon...I kid, I kid!
I wanted to share my favorite dressing recipe before you start shopping for your Thanksgiving feast. We call it dressing in Oklahoma because it is baked in the oven not stuffed in a bird where you can get all kinds of nasty illness...my mom was just not one to risk salmonella (she always called it tomaine...did I spell that right? does anyone know what it is?)
So anyway...this recipe was inspired by a recipe from the Nantucket Open House Cookbook from Sarah Leah Chase. I love her approach to cooking and her original recipe was very good and I made it just as she wrote it for years but it has evolved over the years and, sorry, Sarah, but I like my version better. It is known in our family as "The Alternative Dressing" because the cornbread dressing is the authentic dressing handed down through the years.
So here it is...there are a number of ingredients but hang in there...it's worth it.

Savory Apricot Dressing

Makes one 9 x 13 casserole

2 cups dried apricots, diced
½ cup amaretto liqueur
1 cup brandy
2 sticks unsalted butter
1 very large yellow onion, chopped
1 bunch green onions, sliced
½ bunch celery, chopped
Croutons from one herb foccacia loaf
1 pkg, slightly more than 1 lb., ground turkey (93/7)
2 tbsp Herbes de Provence
1 tsp dried red pepper flakes
1 tart apple (Granny Smith), cored and diced, do not peel
3 tbsp fresh rosemary, chopped (I do not recommend substituting dried)
3½ cups chicken stock or broth
Kosher salt and pepper, to taste

Preheat oven to 375.

Place apricots in a small saucepan and cover with amaretto and ½ cup of the brandy. Bring to a boil, turn off the heat and allow to steep (infuse) while you are preparing the rest of the ingredients. In a large saucepan, heat the chicken stock and one stick of butter over medium low heat until the butter melts. Reduce the heat to low and hold the butter/stock until later.

Melt one stick of butter in a very large sauté pan. Add onion, green onions, and celery and cook until softened, stirring occasionally. Transfer to a large mixing bowl.

Add the ground turkey, Herbes de Provence and dried pepper flakes to the pan and sauté until no longer pink. Transfer to the mixing bowl.

Add the apple, rosemary, and apricot mixture to the bowl and stir to combine.

Add the foccacia croutons over the top.

Pour ½ the butter/chicken stock over all and the remaining ½ cup of brandy. Toss lightly to combine all ingredients. Add additional butter/stock as needed to moisten dressing. DO NOT OVERMIX!
Season to taste with salt and pepper.

Place in a buttered or oiled 9 x 13 casserole dish. Do not compact the dressing; it should be fluffy. Dot the top of the dressing with butter.

Bake in the 375 oven for 45 minutes or until browned on top.

Recipes, included....

2009-11-15T09:42:00.000-08:00

The last cooking class, "Holiday Appetizer Party", was just that...a party!

Lots of great appetizers, wine pairings and people...here's what you missed:

Bleu Cheese Torte, Sweet and Hot Asian Wings and Cocktail Nuts - Three Ways. We had something for any kind of party from fancy to casual. So...you will find the recipes below and yes, they are as simple as they sound and you can make all of them ahead of time so you can spend the party with your guests and not your kitchen!

FYI...our wine pairings were: Las Rocas Garnacha 2007 with the torte, Pacific Rim Riesling 2007 with the wings and Prosecco with the nuts.

Next month's class is Puff Pastry: Sweet and Savory on December 10. We'll also do more appetizers!

Bleu Cheese Torte

1 cup bread crumbs (I use Japanese Panko)
1 cup finely chopped walnuts
3 tbsp melted unsalted butter

1 lb bleu cheese, at room temperature
1 lb cream cheese, at room temperature
4 eggs
1 garlic clove, minced
1 tbsp minced fresh rosemary
Kosher salt and freshly ground pepper

Preheat oven to 350°F.

In a food processor, combine bread crumbs, walnuts and melted butter and process until well combined. Press mixture into the bottom and partially up the sides of a 9-inch springform pan. Set aside.

In a mixing bowl, combine cheeses and mix until smooth. Add the eggs, one and a time, mixing thoroughly after each addition. Add the garlic, rosemary, salt and pepper and combine well. Pour into prepared pan and bake for 45 minutes to an hour until the cake is golden brown and not loose in the center.

Transfer to a cooling rack and allow to cool at least 30 minutes before serving.

Slice thinly with a sharp knife, arrange on a platter and serve.

Accompaniments, if desired: dried fruit, caramelized onions, baguette slices

Sweet and Spicy Asian Chicken Wings
Serves 10 – 12

3 – 4 lb. chicken wings, wing tips removed, split in half
¼ cup Lovera’s Italian Grill Rub (or your favorite spice mixture)
2 – 3 tbsp canola oil

½ cup sweet chili sauce
3 tbsp fresh lime juice
3 tbsp ketchup

Preheat oven to 375°F.

Place prepared chicken wings in a large bowl. Toss with oil and spices. Arrange in a single layer on a rimmed baking sheet. Roast for 45 minutes until crisped and golden.

In a large sauté pan, mix the sauce ingredients and allow to warm until bubbling over medium to medium low heat. When wings are cooked through, add to the sauce ingredients, increase heat to medium and cook wings in the sauce until glazed, approximately 15 minutes. Turn wings onto large platter and serve.

Accompaniments, if desired: sliced cucumber spears and celery sticks

Cocktail Mixed Nuts - Sweet and Savory Three Ways
For all recipes, preheat oven to 350°F.

Recipe 1 – Sweet and Savory Spiced Nuts
3 tbsp sugar
1 tsp paprika
1 tsp ground cinnamon
½ tsp ground cumin
¾ tsp kosher salt
1 large egg white
2 cups pecan halves
2 cups walnut halves

Lightly oil a rimmed baking sheet.
Combine spices in a small bowl and set aside. Whisk egg white in a medium bowl until frothy, then stir in nuts. Add spice mixture and toss to coat.

Spread in one layer on the baking sheet. Bake, stirring once or twice until dry and toasted, about 20 minutes. Pour nuts onto foil and allow to cool completely.

Recipe 2 – Sweet and Salty Nuts
2 tbsp unsalted butter, softened
½ cup sugar
1/3 cup light corn syrup
1 tbsp kosher salt
½ tsp freshly ground black pepper
4 cups walnut and pecan halves

Generously butter a rimmed baking sheet.
In a large bowl, combine sugar and corn syrup with salt and pepper and stir well. Add nuts and stir until well combined. If it is very sticky and hard to stir, microwave on high for 30 second intervals until it loosens and will pour easily onto the baking sheet. Bake for about 25 minutes, stirring twice or more until golden and bubbly. Pours nut mixture onto foil and allow to cool completely. Break apart and serve.

Recipe 3 – Spiced Herbed Nuts
3 tbsp unsalted butter
2 tbsp light brown sugar, packed
1 tbsp chopped fresh rosemary
1½ tsp chopped fresh thyme
2 tsp kosher salt
¼ tsp ground cinnamon
¼ tsp cayenne pepper
¼ tsp freshly ground pepper
2 cups pecan or walnut halves

Spray a large rimmed baking sheet with cooking spray.
In a medium sauté pan over medium low heat, combine all ingredients except nuts, Cook stirring frequently until butter and sugar melt completely about 2 -3 minutes. Add nuts and toss well to combine.
Spread nuts on the baking sheet and bake about 15 minutes stirring once or twice until golden and fragrant. Turn out onto foil and cool completely.

Gotta Love 'Em...Brussels Sprouts

2009-11-07T09:45:00.000-08:00

Never thought I would see the day (when I was a kid) that I would say that I love brussels sprouts...but I do! That said, I now seek out new ways or just a twist on cooking up the little darlings. Got one and had to share...I'm going to be making it as one of the Thanksgiving sides (and as many times as possible before that!).

So...the story begins with a Mark Bittman article from the Wednesday, October 28, NYT Dining section. Brussels sprouts with bacon and figs. Well, first of all, bacon! and then figs! And, as if it couldn't get any better...it's finished with balsamic...just a little slice of Heaven! I think to myself...self, gotta make this recipe at the first opportunity.

Then, wandering through Whole Foods last night, passed the brussels sprouts on their own stalk...I love that! Then, there were fresh figs available as well...those really nice big Brown Turkey Figs. See where this is going?

I get to my boyfriend's house with the recipe, the sprouts, bacon, figs and balsamic. Truth be told, the recipe calls for dried figs, not fresh, but trust me, the fresh ones were terrific with this combination. I highly recommend this simple, straightforward treatment of these autumnal jewels but next time, I will add some shallots into the bacon before adding the brussels sprouts and figs. I also will have to try it when I can't find fresh figs. (I hope this link works...if not, it's on Mark Bittman's blog at NYT.)
http://www.nytimes.com/2009/10/28/dining/28mini.html?_r=1&adxnnl=1&ref=dining&adxnnlx=1257616879-6DysbYmttZ+zMjCFYaJGeg

Away far too long....

2009-09-26T08:05:00.000-07:00

I absolutely love this time of year! I wish there was some way to make it last longer but then (like Christmas all year long) I'm certain I wouldn't appreciate it as much.

Anyway...this special season heralds the holiday beginning and I am so inspired by the rich flavors and ingredients. Believe me, I enjoy the salmon on the grill and bright spring and summer salads after the feasting season but there's just something about those buttery, fragrant meats, breads, pastas and more...like wine.

Speaking of which, I just completed the Introductory Sommelier Course in Tulsa sponsored by the Court of Master Sommeliers. Tulsa boasts one of the few female Master Sommeliers, Randa Warren. A terrific woman who makes it fun and interesting to learn about wine. If you ever have a chance to speak with her or be fortunate enough to attend a dinner or event where she is featured...grab it! You will be so glad you did! In any case, this two-day class is packed with all things wine...the regions, the appellations, the grapes and on and on. There is no way to learn it all in just 16 hours...I can imagine in maybe 16 years but, of course, it is a dynamic business so you never stop learning. The best thing I came away with (besides my certificate for passing the class...yes, you have to take a test!) was learning the "right" way to taste wine. And, although I enjoy tasting wine, I like drinking it a lot more! There was also a portion of the class where we learned more about wine and food pairings. All in all, I got what I wanted; more wine knowledge that allows me to improve what I do for my clients and students. I will not become any more of a wine geek than I already am! So, rest easy, friends!!

Back to business (and good times)...class is back after a brief hiatus...
Thursday, October 8 5:30 to 7:30 at Metro Builders Supply, 53rd and Mingo
Pumpkin, Squash and More!
We weren't able to have the popular soup class so I am incorporating a soup into this class. My featured recipe, however, will be Pumpkin Gnocchi...delicious, fun and easy to make...yes, homemade pasta, could it get much better!! We'll prepare a brown butter sauce to accompany it.
And, there will be wine pairings! And, I will share tasting techniques!
More Fall, Winter and Holiday recipes and stories to come...stay tuned!

My Favorite Tools...and a sandwich, too

2009-08-16T08:35:00.001-07:00

Just had to share my sandwich creation with you. I entered the Mezzetta Make That Sandwich contest for fun (winners will be announced in September) although the last time I entered a contest for fun I ended up winning a prize. This would be a really good one, though...grand prize is $25K and a trip to Napa! Anywho...this is a Grilled Tuscan Swordfish Sandwich inspired by the Swordfish Involtini that I made for the last Tulsa Ballet Bella Cucina at Marcello and Daniela's house. Let me know if you want the recipe...I think it's delish!

So...the next cooking class, My Favorite Tools, will also include some of my favorite things (and my students' suggestions) to make...a fabulous (and super easy) Potato Gratin, decadent Tiramisu (yes, I'll have to do a swapout because it will not set up in an hour), and Roasted Butternut Squash Soup (it's flavored with curry AND ginger...yum!).

Class is this Thursday, August 20 from 5:30 to 7:30, Metro Builder's Supply, 5313 South Mingo. I have to say the classes at Metro are great fun...everyone seems to enjoy them even more so I see many more ahead!

Summer is winding down...in a flurry!

2009-08-13T07:28:00.000-07:00

Wow...time has really gotten away from me.
The last week was spent in NYC with my older daughter, Merrin. Visited some great restaurants (surprise!), cooked for my girl and her friends (more later), went salsa dancing and attended two of the amazing performances of Tulsa Ballet as it makes its return to the Big Apple! Now it's time to get younger daughter, Shea, ready for school...it starts next week and it feels as though it starts earlier with each year...or is it just me?

Anyway...back to cooking in the city. It doesn't take long to realize that New York has just about everything there is to offer...duh!. That was a very good thing considering that my daughter and her friends live on cereal, soup and water...notice I did not say Ramen noodles. I made a point to bring my knife case but I did not bring the rest of my kitchen so we spent most of the day shopping for kitchen essentials and then food. I now know how difficult it is to start from scratch...again! I must share that most of the food shopping was done at a grocery called Fairway and their prices were comparable (for the most part) to prices in Tulsa...I know, I know...I couldn't believe it either! I also realized how challenging it is to get your groceries home...walking and using the subway. You better be a very smart shopper or own one of those carts...I will buy a cart the next time I go back...it will be money well spent and, more importantly, I'll be able to buy more provisions. My daughter requested...baby back ribs, some kind of shrimp, grilled romaine hearts and then whatever else. So I oven grilled the ribs, finished the shrimp in a passable saute pan and seared the romaine hearts on a pancake griddle. Just reminds you how resourceful you can be when you have to be. We had some wonderful cheeses, my daughter stuffed Peppadews with Boursin (that was on special at Zabar's for .99 and they weren't expired or even close so I bought four)...one of her favorite things. All turned out well and her friends ate as though they had never had food...ah, the good old days!

As for the restaurant scene, we visited Butter, Alex Guarnaschelli's place. She really does an amazing job of serving delicious, approachable food in a space that makes you feel at home. Of course, her Italian roots sing out but the menu is diverse and playful. We also had an inspired dinner at Tao and then for the last evening, ate at the venerable BLTSteak...gotta love that place and wow! what a bar scene...even on a Tuesday night but I have to remind myself this is NYC and not my town. We shopped in Soho on Tuesday and Merrin took me to, as she would say, a teen-nitesy place called Ruby's. There, I had possibly the best burger I have ever had! Take note...this is from a woman who lives in cattle country. It was perfectly cooked, served on a crusty (but not hard) grilled roll with condiments that complemented but never overwhelmed. They add a sweet chili sauce (not Asian) that is a wonderful foil to the traditional tomato and lettuce that is also a part of the mix. The best part is...it does not fall apart so you can enjoy every bite as it is meant to be without having to resort to fork and knife! The sandwich is served with a lightly dressed mixed green salad. Ruby's really does it right...if you're in Soho...go try it!

And, back to Tulsa reality...
My next cooking class is Thursday, August 20...My Favorite Tools at Metro Builder's Supply. Look for me (at Metro again) on Thursday, September 10 for a big cooking event and I will be among those providing appetizers for the Tulsa Library Chapters fundraiser on September 11...more exciting events coming this fall! Be back atcha soon!
Happy Cooking!!

Restaurants!

2009-07-26T15:46:00.000-07:00

This is where I hold forth on the state of restaurants (or lack thereof) in my city (which I love dearly but...). I felt compelled to share because of a dinner I had last night. It was a Swordfish Piccata...I have been told it is sublime, the stuff that legends are made of. Well, not in my fairy tale! It was a thinly sliced but very large piece of breaded and fried fish swimming in a gallon of sauce that had never seen a caper and not too much lemon over a giant bed of spaghetti that was not al dente and definitely was not housemade and...I was in what we call an Italian restaurant.

In Tulsa, we have a number of talented chefs who either own restaurants or are Executive Chefs. There is one, in particular, who shall remain nameless for fear of hurting anyone's feelings. I have known this fellow for over 10 years and he has cooked all over the world. He probably has the finest, most refined palate of anyone I know. He is amazingly talented and is a partner in what is basically a sports bar where he cooks seven days a week. We have had many conversations about cooking in Tulsa. I would love for Tulsa to be a "food" town. I would love it to be among those hidden treasures of the food world reviewed and touted as some place to visit if you're off on a quest for the next greatest trend or ingredient. But, as he and I have discussed many times...ain't happenin' here. He totally "gets" what Tulsans like to eat and it has nothing to do with any of the latest food trends or any of the wonderous dishes that I know he can create. Yes, there are some of us who lament the lack of sophistication and yearn for the foods we travel the world for and we hold out hope that one among us will be successful in staying alive long enough to cook that inspirational food for this wonderful city.

But if you're going to stay and be successful in the food business in Tulsa...take note because here is what Tulsans like and you better give it to them: burgers and fries, fried fries and more fries, and chicken wings and barbecue; they like TexMex flavors with lots and lots of cheese, they like heavy Italian-like red sauce over mounds and mounds of pasta, they want in your face bar food and you better give them lots and lots of it! Forget nuances and delicate flavors such as the truth behind a real Italian involtini, the shadings of spice expressed in a true mole, or the fragrance of a great Spanish olive oil.

Tulsa is a young, beautiful city...it is a pleasure to live here. It has been chosen as one of the places to live...the city is developing a young, creative professional population and I can only hope that they will start looking for something different to eat! I will be poised and ready...Bring it on!!

Kabobs on July 9

2009-07-15T13:44:00.001-07:00

This is a perfect example of time flies when you're having fun (or not)! I have had very good intentions for the last several days to write an update and have finally found the time to do it...whew! Another class has come and gone...All Kinds of Kabobs and I'm happy to say that I have had many reports from those of you who have tried and succeeded with flying colors! That is truly the whole point of teaching! Take everything I give you and use it! Awesome! I hope you will share a little of your experiences with everyone else...please!

To catch you up...we made beef kabobs and shrimp kabobs...we also made all kinds of vegetables (onions, bell peppers, mushrooms, tomatoes, nothing too exotic) and finished with Grilled Romaine Hearts. Everything was super easy...very little, if any, marinade...mainly, salt, pepper and olive oil. So the real flavors of the food sang out!

The title of the next class is My Favorite Tools and last Thursday's participants asked that I make three of my favorite things...I am happy to do that (fun for me) but I would like to hear what YOU want! I've had lots of requests for dessert so I will do at least one but what else?! Let me know...here's another chance to participate!!

Here come the fireworks!!

2009-07-03T08:57:00.000-07:00

Tomorrow is the Fourth of July and I felt compelled to share one last favorite picnic-y recipe before I move on to my next cooking class...which BTW...is this coming Thursday, July 9th at 5:30...more shameless advertising, I know!
Anyway, this is an Asian slaw recipe that is a spinoff of that infamous one made with Ramen noodles and the flavor packet that comes with it. Of course, you know that the packet only contains about a million grams of sodium! No wonder it tastes so great! But before you have a stroke, I mean, come on, that's a lot of sodium...not to mention the swelling and water weight and no one needs that! I devised an even better dressing and salad making method that will make your heart sing and your blood pressure drop! This is a terrific side for all your grilled favorites AND is wonderful on a pulled pork sandwich!
So...take a look at my Asian slaw and I think you'll agree...it's a great, better alternative!

Asian Slaw

Serves 8

SLAW
1 head napa (Chinese) cabbage, shredded
1 small English cucumber, half round cuts
5 green onions, sliced on the bias
½ red bell pepper, julienned
1 cup almonds, toasted
Salt and pepper, to taste

DRESSING
1 tbsp. grated fresh ginger
2 garlic cloves, minced
2 tsp. dark brown sugar
1 tsp. soy sauce
1 tsp. sesame oil
3 tbsp. rice wine vinegar, unseasoned
½ cup canola oil (scant)
Pepper, to taste

Combine slaw ingredients (except salt and pepper) in a large bowl. Set aside.
In a glass jar with a tight-fitting lid, combine ginger, garlic and brown sugar. Stir with a small spoon to blend then add soy sauce and sesame oil. Add vinegar and canola oil and shake until well blended…you should have an emulsion.
Taste for seasoning and add pepper as needed.
Pour half of the dressing over the slaw and toss. Add additional dressing as needed but salad should not be over-dressed.
Taste for seasoning and add salt and pepper as needed.

Fourth of July Picnic Food

2009-06-28T07:13:00.000-07:00

This part of summer is always a pleasure for me in spite of the 100+ temperatures we have been experiencing in Tulsa over the last 10 days...happily, we have a nice cold front that has settled in today so it will only be 90! Woohoo!! Well, it is summer in Oklahoma after all...what do you expect? Actually, with our weather, you must expect the unexpected so I am quite confident that it will be balmy in August instead of 110.
Anyway....back to the task at hand...I love this part of summer before we get into serious July because of the Fourth. We don't go to the lake anymore or to see the fireworks. Although, I love fireworks...I'm the only one in my family who does...even my girls think they're boring. I don't know...I just love the "oohs and aahs" of seeing burst after burst, one better than the next. And, then when there's kind of a punk...to hear the crowd's disappointment that it was not bigger and better than the one before it.
I love the food that is associated with the Fourth of July...now, that's the fun part. Picnic food at its best! I won't inundate you with everything right now but I will continue to drop a recipe in here and there. One that I hold near and dear and I have to have on the Fourth is what I call "French Potato Salad". It is a very simple salad just potatoes and onions and I have no idea why I call it French...maybe because I put a little Dijon mustard in it but beyond that...no reason! Maybe to differentiate it from my mother's wonderful Miracle Whip-based traditional potato salad with lots and lots of sweet pickles and hard boiled eggs. Of course, I could eat Miracle Whip with a spoon out of the jar but that's another story!
So here is my next favorite potato salad...it is good with grilled anything!

French Potato Salad
Serves 4
1 lb. small red potatoes, well scrubbed
1 small red onion, small dice
Dressing:
1/2 cup good quality mayonnaise (you could make your own but it's not necessary)
2 -3 tbsp. yellow ballpark mustard
2 tbsp. Dijon mustard
2 -3 tbsp. superfine sugar
2 -3 tbsp apple cider vinegar
Whole milk
Kosher salt
Freshly ground black pepper

Whisk together first five ingredients in a medium size bowl. You will want to adjust your seasonings to achieve a sweet to tart balance that is pleasing to you. There are no hard and fast rules on this one. If your onions are hot (you cried your eyes out when you diced them), you might want to have more sweet (sugar) and less tart (ballpark mustard and/or vinegar).
Add enough milk to reach a nice pouring consistency...like a thin cake batter. Then season to taste with salt and pepper.
Boil potatoes whole with skins on. Always start potatoes in cold water so they cook evenly. And, make sure the water is well salted; it should taste like the ocean. This is the only opportunity you have to really flavor your potatoes. Boil until fork tender. Drain potatoes and allow to cool until you can handle them easily. Do not peel the potatoes! Cut potatoes into quarters lengthwise. Toss potatoes with diced onions. Pour dressing over all and toss to combine. If you can leave your potatoes warm, they will absorb more of the flavor of the dressing.
Refrigerate until cold then serve and enjoy!!

July 4th Recipe Series

2009-06-22T05:51:00.000-07:00

I thought it might be fun to share some more of my favorite (and easy, again) grilling recipes for the Fourth of July. This choice gives you a rack of lamb cut into "lollipops" with three dipping sauces. So it's a little bit different but quick, easy and doesn't heat up your kitchen. And, as hot as it is in Tulsa, right now...that's a huge consideration! Enjoy!!

Lamb Lollipops with A Trio of Dipping Sauces

Serves 8

4-6 large garlic cloves, crushed
2 tbsp fresh rosemary
2 tsp fresh thyme
Pinch of cayenne pepper
Kosher salt
¼ cup olive oil

2 racks of lamb, frenched and cut into individual chops

Dipping Sauces (recipes to follow)

Place first 6 ingredients in food processor and process to a paste. Rub paste onto top and bottom of chops and set aside to marinate for up to 30 minutes.

Prepare your outdoor grill (or a stovetop grill) and heat to medium high to high heat. Grill chops for 2 minutes per side for rare and 3 minutes per side for medium rare. Do not walk away! Cover with aluminum foil and allow to rest for 5 – 10 minutes. Serve with dipping sauces.

Salsa Verde
½ cup of olive oil
½ cup freshly squeezed lemon juice
½ cup chopped Italian parsley
1/3 cup chopped green onions
¼ cup chopped fresh mint
¼ cup capers, drained and rinsed
1 tbsp grated lemon peel
½ tsp dried crushed red pepper
1 tsp salt
½ tsp ground black pepper

Place all ingredients into a bowl and stir to combine. Allow to stand at room temperature for up to an hour to allow flavors to meld.

Roasted Red Bell Pepper Sauce
2 large roasted red bell peppers
¼ cup olive oil
1 tbsp fresh lemon juice
1 tbsp balsamic vinegar
Cayenne pepper, to taste

Warm peppers in a small sauté pan. Remove and roughly chop. Place all ingredients into a food processor and process until smooth.
Serve immediately.

Meyer Lemon Aioli
1 cup mayonnaise
¼ cup fresh Meyer Lemon juice
1 tbsp finely grated Meyer Lemon peel
1 tbsp Dijon mustard
2 tsp Sherry wine vinegar
¼ cup olive oil

Combine all 6 ingredients in a medium bowl and whisk together until well blended. Refrigerate until ready to serve.

Cooking without a Parachute Salads

2009-06-11T08:09:00.000-07:00

Here are the recipes from this evening's cooking class. I will be posting all class recipes either the day of class or the next day. I think you will find that these are very straightforward and flavorful salads that are perfect for summer because you don't have to turn your oven on and heat up your house...everything is done on the grill or is cold. Please enjoy and tell me what you think!!

Grilled Flank Steak with Blue Cheese over Baby Arugula

Serves 8

1 flank steak, 1½ - 2 lbs.
¼ cup steak rub (any brand you like)
8 oz. blue cheese, crumbled
6 – 8 oz. baby arugula

Catalina Dressing
1 tbsp ketchup
2 tbsp whole grain mustard
2 tsp sugar
1 garlic clove, minced
2 tbsp fresh lime juice
2 tbsp balsamic vinegar
1/3 cup olive oil

Place dressing ingredients in a jar with a tight fitting lid. Shake well to combine and set aside.

Rub flank steak on both sides with seasonings. Place in plastic bag and allow to marinate for several hours or overnight.

Heat grill to medium high heat (indoors or outdoors). Grill flank steak for 5 minutes on each side for rare, 6 - 7 minutes for medium rare. Allow steak to rest, covered for 15 minutes. Then thinly slice beef across the grain and at an angle.

Toss arugula with dressing and arrange on serving plate. Top with beef and blue cheese. Serve.

Grilled Chicken with Grilled Avocado and Onion over Chopped Romaine

Serves 6 - 8

3 – 4, 6 oz. boneless, skinless chicken breasts
¼ cup spicy grill seasoning (any brand you like)
2 large avocados, halved (sprinkle with fresh lime juice)
2 medium red onions, thickly sliced
1 large head romaine, washed and cored
Kosher salt
Olive oil

Chipotle Vinaigrette
1 tsp kosher salt1/2 tsp freshly ground black pepper1 heaping tsp Dijon mustard1 - 2 tsp dark brown sugar 1 garlic clove, peeled and crushed1 canned chipotle chile en adobo, minceda pinch of crushed red pepper flakes
¼ cup sherry wine vinegar
¼ cup blended canola and olive oil

Place dressing ingredients in a jar with a tight fitting lid. Shake well to combine and set aside.

Rub chicken with grill seasoning, refrigerate and allow to marinate for 30 minutes to 1 hour.

Heat grill to medium high heat (indoors or outdoors). Place chicken on grill, cook for 10 minutes and turn to cook for another 5 – 10 minutes until cooked through to 150° to 160° internal temperature.

Meanwhile, season onions with kosher salt and drizzle with oil. Place onions on the grill just before turning the chicken. Cook until softened with grill marks on both sides. Chop onions in half. Drizzle avocado with olive oil and place on the grill, cut side down. Grill until warmed slightly with grill marks.

Chop romaine cross-wise. Toss with vinaigrette until lightly dressed. Arrange romaine on a serving plate. Top with chicken, avocado and onions. Serve.

Cooking Class Coming!!

2009-06-08T09:48:00.000-07:00

We're making Entree Salads and Salad Dressings at Metro Builders Supply on Thursday, June 11 starting at 5:30 pm!

Featured recipes: Grilled Flank Steak with Blue Cheese over Baby Arugula and Latin-inspired Grilled Chicken with Grilled Avocado and Onions over Chopped Romaine.

This will be our first class at Metro and I am so excited to be able to share their wonderful space with you.

As always, we're Cooking without a Parachute...so you never know where you may land! But we've got plenty of wine to cushion the fall!!

She Can Cook, Too!

2009-05-31T09:35:00.000-07:00

I have been trying to decide what to write about today and then it happened...my NYC daughter emailed me with a photograph of her first attempt at the Black Bean Pineapple Salad over which I have been waxing poetic...LOL.

Take a look at this! Even her little sister knew what it was!

This is the child who was asking me to add "How to Boil Water" to my blog.

You've made your mama (and your sister) proud, girl...of course, let me know how it tastes!

It just goes to show you that if you will jump into the whole cooking thing, you can do it.

BTW....here's a shameless plug...my next cooking class is scheduled for Thursday, June 11 at 6:30. We'll be at Metro Builders Supply at 53rd and Mingo. Their showroom is beautiful and filled with every appliance you could ever want to see. They have re-designed a number of areas (including the Viking Gallery where I typically teach and cook). The topic will be Entree Salads and Salad Dressings and since the May class was canceled (too many people with too much to do!), I will focus on Knife Skills as well. So it should be lots of fun. Here's what I'm thinking for recipes...Grilled Flank Steak Salad with Blue Cheese over Baby Arugula and Latin-inspired Grilled Chicken Salad with Grilled Avocado and Onions over Chopped Romaine Hearts. My dressings will be made using one of my favorite tools...the Mason jar!

Enjoy the beautiful weather (if you're in this part of the country) and your Sunday wherever you are!

Happy Cooking!!

She can learn!

2009-05-25T13:12:00.000-07:00

Happy Memorial Day!

I've spent most of the day on my computer...YIKES! But I figured out how to add food pics to my post! My daughter, Merrin, (the one who lives in NYC) will be soooo proud. Anyway, this is a picture of the Black Bean Pineapple Salad that won the recipe contest. You can find the recipe in one of my first posts (from last week).

Best Laid Plans...

2009-05-25T07:07:00.000-07:00

Hello again!
Try as I might and with the best of intentions...a daily tip is just not likely to happen...at least, not on a daily basis and then I've kind of defeated the purpose, right? So, to that end, tips will be posted frequently but probably not everyday unless I am truly inspired and not running as fast as I can to stay in one spot. Thank you, Lewis Carroll, I just love that phrase...it captures our daily lives so often.
And, it is my blog afterall, I can do anything I want to...within reason, of course. Actually, my older daughter asked if I would make one of my tips "how to boil water"...she's still learning!
Here's what I would like to share today...
I was recently reading about the "secrets" that celebrity chefs won't tell you...well, if it's a secret, come on, now! Anyway, one topic had to do with their cookbooks and that you really don't need to buy them because you can find all of their recipes online. Now, that is mostly true. There are a lot of free recipe sites, such as, Food Network, recipeZaar, allrecipes, epicurious, etc., etc. But, really, do you buy the celebrity cookbook because you want the recipes? I don't think so. You buy their cookbooks because you want to know about THEM. And, cookbooks these days are more memoirs and stories than cooking substance, for the most part. So I say...go buy those cookbooks if you think you like that celebrity or you like their restaurant. With one caveat, the celebrity/restaurant cookbooks often have recipes that most (not all) home cooks cannot recreate in their home kitchens. That's where people like me come in. I love to share those little "secrets" with my students in class or online so please let's use this as a discussion forum, question and answer session. Teaching is the best and I tell my students in my "live" classes that I really am trying to put myself out of business by sharing everything I know... anything from knife cuts to the ins and outs of fennel!
Happy Cooking!

Daily Tip - It's all about the grill!

2009-05-21T14:26:00.000-07:00

Here comes Memorial Day and many of us feel compelled to buy that first bag of charcoal and fire up the grill after months of cold, ice and snow. To that end...forget about the usual burgers, steaks, and chicken. What about lamb? Something different and delicious. Here is a super easy recipe that you can do on the outdoor or indoor grill.
These can be chops cut from a rack (then they really cook fast!) or the cute little chops that look like baby t-bones. Either way...YUM!

Grilled Lamb Riblets
4-6 large garlic cloves, crushed
2 tbsp fresh rosemary
2 tsp fresh thyme
Pinch of cayenne pepper
2 -3 tbsp Kosher salt
¼ cup olive oil
6 – 8 small loin lamb chops (these are the baby t-bone look a likes)

Place first 6 ingredients in food processor and process to a paste. Rub paste onto top and bottom of chops and refrigerate for 30 minutes to 1 hour. Allow to come to room temperature before grilling.

Spray grill with high heat nonstick cooking spray or rub with canola oil (or any other flavorless oil) using paper towels. Heat grill to medium high to high heat until very hot. If you're grilling outdoors, wait for the coals to be white/grey and you cannot hold your hand over them for more than a few seconds. Grill chops for 2 minutes per side for rare and 3 minutes per side for medium rare. Cover with aluminum foil and allow to rest for 5 – 10 minutes.

Daily Tip - Dressing salads

2009-05-20T13:42:00.000-07:00

We all have our favorite bottled salad dressing...come on, admit it! Mine was (note the word WAS) Seven Seas Creamy Italian. I ate enough of that dressing to float a boat - no pun intended. When I was in college, I would eat it on anything...well, not on chocolate, but that was about it. Nowadays, so many bottled dressings are filled with preservatives...so much so that you can hardly identify what it really is supposed to be. Then I started making my own dressings a number of years ago. It is not only fast but, once more, you can use your imagination and create so many different flavors. I am going to share my salad dressing "base" with you. Then sally forth (did I really say that?) and add different spices, herbs, ingredients to it...whatever you like or whatever seems to go best with what you're serving. Add fruit, fresh or dried. Add vegetables. I don't think meat would work but who knows...! Try it and let me know!!
Now, you will see a lot of chefs whisk the oil into the salad dressing ingredients. The reason for this is to create an "emulsion"...an emulsion is a mixture of one liquid with another that it ordinarily will not combine with...such as oil and water or, in this instance, vinegar. You add the oil very slowly and whisk the vinegar quickly so that it binds. This is, of course, the classic way of doing things but sometimes you have to throw classic out the window and get real. My favorite method for "emulsifying" my oil and vinegar is with a small screwtop jar and a little Dijon mustard. The flavor of Dijon has a way of blending into whatever type of dressing you're making or it can express itself, for instance, in a honey Dijon salad dressing. In any event, the mustard acts as an emulsifier and helps the process along...call it cheating if you like but it works like a champ. And, I think most people don't make dressing because of the idea of whisking things. So now no more excuses...get a half-pint Mason jar and go to it!

Candace's Salad Dressing Base (this is purely a jumping off point)
In a small jar with a tightly fitting lid (preferably screw top)
Add:
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 heaping tsp Dijon mustard
1 - 2 tsp dark brown sugar (depending on how sweet you like it - you can also leave it out completely)
1 tbsp minced shallot and/or 1 garlic clove, peeled and crushed
a pinch of crushed red pepper flakes
2 parts vinegar to 1 part oil (I like light and not oily dressings)
Place the top securely on the jar and shake it like crazy.

Now you've got salad dressing that is fresh, light, full of flavor and will last in your fridge for at least a week or more...actually, probably not that long because you'll use it so fast! A half-pint of dressing is enough for many, many salad greens but please, do not commit the Cardinal sin of over-dressing your greens. Let your greens shine through...they deserve their place in the spotlight...but that's another tip for another day.
Now just to get you started thinking...
For sweeteners: try honey, maple syrup, light brown sugar, light or dark corn syrup
For vinegars: try red wine, white wine, rice (unseasoned), raspberry, sherry, or champagne
The oil you use will depend on whether you want to taste it...flavorless canola, vegetable, or flavorful olive oils...I wouldn't recommend sesame except as a flavor enhancer in an Asian dressing.
You can use this same theory with mayonnaise-based dressings.
Don't be afraid to experiment...it's just food...it doesn't care!
The rest is up to you!

Daily Tip - Cry no more! Onions on the grill

2009-05-19T11:34:00.000-07:00

My daughter suggested this tip because she loves these grilled onions so much!
It is a great technique if you have, for some reason, purchased a large quantity of onions...maybe when the Shriners were selling Vidalias in the 50 lb bag? These can be grilled inside on a stovetop grill (with ridges preferably) or on an outdoor grill.
Grilled onions are a tasty addition to many different foods and can really liven up your daily meals...add them to sandwiches, salads, pizza, pasta...almost anything! They are also wonderful as a side dish to beef, chicken, pork or seafood. They will keep for a week or more refrigerated...just warm them in foil or allow them to come to room temperature before serving. Whether you grill them inside or out, the grilling brings out the richness and sweetness without the biting characteristic of a raw onion. Any variety works well from red to the huge Maui or Texas 1010s.
So, on to the method:
Peel onions and slice crosswise into thick slices so that you have many concentric rings. Lightly coat your stovetop or outdoor grill with high heat cooking spray and heat over medium high to high heat depending on your equipment (You just don't want them to burn, of course.). Drizzle each onion slice (one side only) with good quality extra virgin olive oil and kosher salt. Place each slice oil-side down on the grill. Then drizzle the top with more olive oil and salt. Allow onions to cook until they have nice grill marks and the edges look ruffled because they have conformed to the ridges on the grill. Turn the onions being careful that they do not fall apart and continue to grill on the other side until they are tender. Also, remember that if you're doing this outdoors, you will have a flare up when the oil hits the fire so don't go crazy with it.
Serve hot or at room temperature.

Daily Tip - Contest Winning Recipe

2009-05-18T14:47:00.000-07:00

This is the recipe that won the most recent Cooking Light Ultimate Reader Recipe Contest - Sponsor Brand ...in this case, Bush's Beans was the sponsor.
Even though I call it a salad...it is great as a salsa, too, with tortilla chips, toasted pita or veggies! It is especially good during the summer with any Latin inspired dishes. Use your imagination and feel free to make it your own...

Black Bean Pineapple Salad

Serves 8

1 can Bush’s Best black beans, drained and rinsed well
1 cup frozen corn kernels, thawed
½ whole fresh pineapple, medium dice
¼ cup cilantro, finely chopped
1 small red onion, small dice
½ red bell pepper, small dice
1 small serrano pepper, seeded, deveined and minced
½ jalapeno pepper, seeded deveined and minced
2 tbsp honey
¼ cup sherry wine vinegar
3 tbsp extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste

Mix first 8 ingredients together in a large bowl. Set aside. In a jar with a tight-fitting lid, combine honey, vinegar and oil; replace lid and shake vigorously until an emulsion is created. Pour over salad ingredients and toss. Do not over-mix. Refrigerate and allow flavors to meld for at least an hour. Serve cool but not ice cold.

Daily Tip - Save the tomatoes!

2009-05-17T10:00:00.000-07:00

I love to buy those big containers of grape tomatoes, and I mean, the two pound size...they are just so inviting!
But, because at home, I am typically cooking for one or two, I don't use all of those little jewels before they start to wrinkle and look pruny.
Well, throw them away no more! Oven roast them!
Grape tomatoes are so sweet and full of natural sugars that they roast beautifully. Roasting intensifies and concentrates their flavors and they are perfect for adding to pizzas, salads, thrown in with pasta, for making sauces and soups...
Here is the basic roast:
Preheat oven to 300. Slice the tomatoes lengthwise. Scatter tomatoes on a rimmed baking sheet sprayed with a high heat nonstick cooking spray. Drizzle tomatoes with a good quality extra virgin olive oil. Place in the oven and roast for about 2 hours or until they look like tiny sundried tomatoes. Allow them to cool. Store them in any food storage container in the refrigerator for up to two weeks.
They're hugely versatile so experiment and let me know what you come up with!

Welcome to my blog!

2009-05-17T08:40:00.000-07:00

I'm Candace, the girl behind (or in front of?) The Girl Can Cook!
First, a little about me...and, actually, I'm not much of a girl anymore but you're only as old as you feel, right? I live in Tulsa, Oklahoma smack dab in the middle of the country (Yes, we have computers out here in the Wild West even though, it's not very wild and not even very far west!). I am a divorced single mom and have two terrific daughters; one lives with me, the other is following her dreams in NYC.
Like many of us, I began cooking as a means of survival but I always enjoyed exploring food magazines and cookbooks long before it was a celebrity thing. I watched Julia Child on PBS and marvelled at all of the things she could do with a chicken and then, of course, loved Dan Ackroyd's impression of her on SNL. I even watched Graham Kerr, The Galloping Gourmet, before he found religion and stopped getting drunk on his shows.
I come from a long line of talented home cooks (my mother being the best!) and food was always just a part of my life. In my family, you show people how much they are loved by the food you prepare for them.
But I digress...let's just say that I have good cooking "genes". I am primarily self taught but have taken lots of classes (Culinary Institute type) and worked with many other chefs. Last fall, I won a recipe contest that I entered as a lark, sponsored by Cooking Light magazine (the recipe will be posted shortly) and I have created a "Guy Friendly Dinner Party Menu" that will be featured in one of the fall/winter issues of Men's Fitness. I teach cooking classes here in Tulsa at Metro Builders Supply in its Viking Gallery (although they have every series of appliances you can imagine so I'm going to be working my way around the store). And, I love to teach! It's one of my favorite things to do!! My classes are called "Cooking without a Parachute" where I allow people to experiment with different foods, flavors, and ingredients so that they can cook fearlessly.
I look forward to sharing Daily Tips, recipes, "secrets", and my life with you. Oh yeah, I love answering questions and researching food topics so let's make this a forum for discussion and maybe we'll all learn something.
Join me on my journey through food!