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i learned to cook ala my grandmother, who was from the school of 'Til it Looks Right. so mostly i use recipes for inspiration. of course what i make very seldom comes out the same way twice. but there are a few recipes my family has commanded that i not change--ever. one is my version of corn bread and the other is my pumpkin pie. most of my ideas are kluges from magazines, the newspaper, cookbooks, and sleepless nights. i do read bon appetit and cook's illustrated and enjoy them very much.
a few years ago, our home kitchen had to go gluten-free. it was a real eye opener. it opened worlds to us on the abundance of flours other than wheat, rye and barley. many of my recipes adapt quite well, while others get tossed in the garbage.
i'm also a pretty casual cook and don't like to fuss a whole lot. gourmet it's not, but wholesome, friendly, inviting, and wonderful it is. although once my mom and i spent 3 days making my daughter's graduation cake.
our gluten-free recipes are posted on our personal web site.
Chef Estados Unidos
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