Ever since I was able to hold my maternal grandmother's carbon steel Sabatier, I have been charmed by good food. The smell of a bowl of ripe lemons in Gaga's kitchen galley, the texture of her fantastic creme caramel, and even the simple enjoyment to be found in the plate of Lemon Coolers she offered us slippery granddaughters following a summer swim. Some of my fondest memories are tied to the smells, flavors and visual beauty of simple and exquisite foods.
As far back as I can remember, cooking and eating have been at the center of my universe. My father's roasted duck, Yorkshire pudding, jams and jellies, and winter soups enchanted and comforted us. My mother's nightly suppers including Spaghetti a la Carbonara, Sole a la Pea Street, breaded pork chops with stewed tomatoes, and flank steak with twice baked potatoes and creamed celery nourished and soothed. In my high school years, forays with a Fairfield County (CT) caterer introduced me to the realm of mass production. In college, I stayed up late with my roommate reading The Silver Palate cookbooks and making vats of pesto. I experimented with local ingredients and cooked for my parents' Bed & Breakfast in rural Connecticut in my twenties, started my own catering company with a host of tried and true recipes in that same decade, and worked on and off in restaurants of all shapes and sizes in the ensuing years. Even today, I work part time in a restaurant to feed my gastronomic fascinations. And, I'm married to a chef.
[Then there's my career, from which I hope this blog will provide a healthy escape!]
So here I am compiling the beginnings of a food diary, surprised that it has taken me this long.
My primary aim is to chronicle my research of edible (and drinkable) ingredients ranging from basic to special, and to share them with those who share my obsession. Stay tuned...