Acerca de mí
I love food. I can honestly say I think about food almost non-stop: cooking, eating, thinking what I'll cook/eat next, menu planning, teaching others to cook, reading about food (recipes - cookbooks, magazines, or blogs - food trends, even foodie fiction), even a bit political on the subject and a firm supporter of No Kid Hungry. Everyone has the right to adequate, nutritious food.
I am an oddity in our circle of friends in that I cook almost every day even though I work fulltime as a project manager for a technology company. Cooking is my creative outlet and relaxing - yoga with a sauce pan. We enjoy made-from-scratch dinners at least five nights a week. A few summers ago I re-learned how to can and preserve fresh seasonal produce, and it's become a passion. I typically prepare a few new recipes each week, and I do have a list of keeper recipes too, favorites that my husband and teenage son request from time to time, as well as family dining traditions such as the seafood stuffed shells in a cream sauce we have every Christmas Eve. I love weekend cooking, when I have time to make more elaborate fare than what we eat during the week, and along with my wine guy husband, we enjoy hosting dinner parties for friends who appreciate fine food and vino.
Over the years, I've collected more cookbooks than any person should own, but if I find just one great recipe, I rationalize that the purchase was justified. I love food magazines and books about food and cooking. I also am a chef instructor for nutrition/cooking classes through Cooking Matters. And I often find myself the food resource for friends. Do you have a recipe for <fill in blank>? Have you made <fill in the blank>? What can you substitute for <fill in the blank>? I even informally teach friends how to cook.
At the moment I am an amateur, and who knows where my passion will lead me, but for now I'm excited to learn some new things (food photography - realizing mine need a lot of work!) and perfect some skills (bread making).
Influencias de Cocina
Only the last few years I've realized what an influence my Pennsylvania Dutch grandmother has been on me. It's funny how things come around. She never would have considered eating anything processed, nothing she couldn't pronounce, grew her own vegetables, made her own cheese and butter (cheese yes, but I'm not yet to making anything more than compound butter), always had meat in the freezer from a local pig or cow, and produce "put up" in the canning cellar from the summer's bounty. That pretty much sums up where I am at the moment and don't see it changing.
Skip ahead 50 years. We also enjoy ethnic cuisines she likely never heard - Thai, Korean, Vietnamese, and Southern (U.S.) cuisines, which often slip into our dinner menus.
Chef Estados Unidos
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26 de Febrero de 2011Glad you joined Denise. I hope you enjoy the recipes here and I look forward to trying some of your favorites!
