Chef Estados Unidos
Thea Ledendecker Perfil
Finally freed from gluten.
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I've been cooking gluten-free since 2006. After all the failures at baking and other GF experiments, I think the whole experience has made me a better cook. Well, if not better, than at least a lot more knowledgeable about what goes in to what I eat.
I'm trying to recreate some of my husband's favorite recipes that his mother always made for him, which is going to be a challenge because her recipes are full of gluten, dairy, eggs, butter, and all things that make food taste really good.
Influencias de Cocina
My mother knew how to cook four things, and three of them were fried. My grandmother was an amazing cook, but once again, everything was fried. What can you do? They're from Kentucky. My grandmother gave me a love of home-cooked comfort food, the kind that sticks in your stomach for three days but makes you feel good. Some of my best recipes are recreations of hers, although I've managed to do just fine without bacon grease in everything I cook.
I lived in Eastern Europe for a while (another heavy, fat-filled food area) and learned about cabbage soup and borscht and all things to do with potatoes and sour cream. Maybe some day I'll figure out how to make GF blinis. Wouldn't that be wonderful?
Recomendaciones
Libros de Recetas Preferidos
- Gluten-Free Quick and Easy (Carol Lee Fenster)
- Mastering the Art of French Cooking (Julia Child)
- The Primal Cookbook (Mark Sisson)
Chefs quienes recomiendo
- Elana Amsterdam (CO)
Restaurantes que recomiendo
- Sakura (Akron, OH)
- Louie's Bar & Grille (Akron, OH)
- Corky & Lenny's (Cleveland, OH)
Comentarios
- 12 de Noviembre de 2010Glad you joined Thea! Sounds like you been on an interesting food adventure. If you gained some knowledge about cabbage soup and borscht and potatoes with sour cream it would be great if you shared them. I love those aspects of Eastern European food.1 reply
- 12 de Noviembre de 2010Those are all my favorites! Unfortunately I never got any recipes from the people I lived with, but I did watch them a lot. I just wish that the sour cream in the U.S. tasted as good as the stuff they had there. When it gets colder I'll probably try to recreate some of those dishes and will post them here if they are successful.