Recipe Request--Mushroom Barley Soup

4 tbsp unsalted butter
4 tbsp extra virgin olive oil
4 cups sliced portabella mushrooms
1 medium yellow onion, sliced thinly
1 tbsp minced garlic
kosher salt and freshly ground pepper, to taste
1/4 cup fresh rosemary leaves, chopped
1.5 tsp dried herbes de provence
1 tsp dried basil
1/4 tsp cayenne powder
1 tsp freshly grated ginger root
2 carrots, peeled and thinly sliced
2 celery hearts, thinly sliced
2 white potatoes, peeled and cut into small chunks (optional)
3/4 cup apple juice
1.5 tbsp tomato paste
about 4 quarts chicken stock or chicken broth
1.5 cups quick-cooking barley



Heat a large, heavy bottomed stock pot on medium high heat. Add butter and oil. Add mushrooms, onions, garlic, spices, and herbs. Sauté on medium high heat until very tender. Add celery and carrots (and potatoes, if using) and continue to sauté for about 3 minutes. Add apple juice to deglaze bottom of pot and stir until nearly evaporated. Add tomato paste, chicken stock and barley and bring to a boil. Reduce to a simmer and allow barley and vegetables to cook until nice and tender. Stir soup often. Barley will thicken soup naturally. The more you stir, the more starch is released into the stock and the thicker the soup. If you find you need more liquid at the end (ie soup is too thick), add some water until desired thickness. Adjust seasoning if needed.

Recipe Request-- Lemon Coconut Cheesecake

This cake has a layer of cheesecake and a layer of lemon sponge cake. Between the layers and to frost and decorate the cakes, there is lemon curd, coconut, and whipped cream. It does take some time, but man is it worth it.

For the cheesecake:

24 oz regular cream cheese at room temp.
1 1/3 cups sugar
3 tbsp cornstarch
1 tbsp vanilla extract
2 extra large eggs
2/3 cup whipping cream

Preheat oven to 350 degrees. Generously butter a 9-inch springform pan. Wrap the outside in aluminum foil, covering the bottom and sides of pan.

Beat 8 oz. cream cheese, 1/3 cup of sugar, and cornstarch until creamy, about 3 minutes. Beat in remaining cream cheese (8 oz. at a time). Increase mixer speed and beat in the remaining sugar. Add vanilla. Add eggs, one at a time, beating well after each one. Add cream and mix just until blended.

Spoon batter gently into springform pan and place into a large shallow pan containing hot water. The water should come about 1 inch up the side of the pan. Bake until edges are golden brown, about 1 1/4 hours. Remove cake from water bath, transfer to cooling rack, and allow to cool in pan for 2 hours. Cover with plastic wrap and refrigerate in pan until completely cold, about 4 hours.

For the spongecake:

1/2 cup sifted cake flour
1 tsp baking powder
1/4 tsp salt
4 extra large eggs, separated
1/2 cup sugar
1 tsp vanilla extract
1/4 tsp lemon extract
3 tbsp unsalted butter, melted
1/4 tsp cream of tartar

Oven should be kept at 350 degrees. Butter the bottom and sides of a 9 inch round cake pan. Line the bottom only (not the sides) with parchment paper. Sift flour, baking powder, and salt together in small bowl. Beat egg yolks in large bowl on high for 3 minutes. Slowly add 1/4 cup of sugar and beat until thick, light yellow ribbons form, about 5 minutes more. Beat in the extracts. Sift flour mixture over the batter and stir it in with a spoon, just until no white specks are visible. Blend in the melted butter. Put egg whites and cream of tartar in clean bowl and beat until frothy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form and whites look glossy. Fold about 1/3 of whites into the batter, then fold in the rest of the whites. Gently spread batter over bottom of prepared cake pan and bake until golden and toothpick comes out clean, about 15 minutes. Let cake cool in pan on cooling rack for 15 minutes, then remove from pan, peel away parchment paper and allow to cool completely. Cover with plastic wrap until ready to assemble.

For the lemon curd (makes 4 cups):

16 large egg yolks
Finely grated zest of 4 lemons
1 cup plus 4 tbsp freshly squeezed lemon juice (about 6 lemons)
2 cups sugar
1/4 tsp salt
2.5 sticks (20 tbsp) unsalted butter, cold, cut into pieces

Whisk yolks, zest, juice, and sugar together in a heavy saucepan. Cook over medium- high heat, stirring constantly with wooden spoon until mixture is thick enough to coat the back of the spoon, and the temperature of the mixture is 160 degrees. Remove from heat. Add salt and butter, one piece at a time, stirring after each piece until smooth. Cover with plastic wrap, pressing wrap directly onto surface of mixture to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour.

For the frosting and decoration:

1 quart whipping cream
1/3 cup sugar
1 tbsp vanilla extract
4 cups coconut flakes

When ready to assemble, beat whipping cream until soft peaks began to form. Slowly add sugar and vanilla and continue to beat until stiff peaks form. Remove cheesecake, spongecake, and lemon curd from refrigerator. Place spongecake, top side down, on a cake plate. Spread with a layer of whipped cream. Sprinkle a layer of coconut on top of whipped cream. Spread a layer of lemon curd on top of coconut. Place cheesecake, top side down, over lemon curd. Frost entire cake with whipped cream (leave some to pipe decorations). Sprinkle coconut on top and gently pat on sides of cake. Spread a layer of lemon curd on the very top of the cake for a dramatic effect and beautiful color. Pipe decorations of your choice around the top (and bottom) edges of the cake, using the remaining whipped cream. Keep the cake refrigerated.

20 Cooking Tips

Here are 20 tips to help your cooking go smoothly, be enjoyable, and flavorful.

1. Plan your menus in advance.

OK, I know it sounds really boring and methodical, but it's necessary when you have a family to feed. If you don't plan in advance, chances are you'll have a hungry child (or spouse!) at dinnertime and no idea what to feed him. That's not a good feeling... Then you'll be scrambling to find something, to prepare something. I've been there. But now I'm in the habit of planning. I do two big grocery trips a month. So when I plan my meals, I'm planning enough to last me until the next big grocery trip, 2 weeks away. So I plan for 2 weeks of meals. How many meals that equates to is different for each home, depending on the size of the meal cooked (are there leftovers, for example?), how many meals are eaten that are not prepared at home during that 2-week period, etc.

Make a list of dishes you plan to cook on one side of paper and the ingredients you'll need on the other side. Add to the list of ingredients any other staple items you will need to replenish (eggs, milk, cheese, coffee, for example). The list of ingredients will serve as, you guessed it, your shopping list. When you write your ingredient list, group things as you find them in the store: produce, meat, dairy, frozen, canned goods, baking supplies, grains... This will make it easier to verify that you have gotten everything on your list.


2. Use cookbooks to help simplify meal planning and keep meals diverse.

I love looking through good cookbooks, and I have a lot of great ones. I collect cookbooks, in fact. So when I am thinking of the next week's meals, I start thumbing through my books to see what catches my eye. When I decide to prepare a dish from one of my cookbooks, I list the said dish on my piece of paper along with the cookbook and page number. Although I hardly ever follow a recipe verbatim, the diversity of recipes I have via my cookbooks keeps my cooking new and fresh. We're always eating different stuff. My family never feels like they're eating the same old thing! I borrow cookbooks from the library on a regular basis. The ones I can't do without, I purchase online and add them to my collection. You can do the same, especially if you want to cook some new things. Try borrowing cookbooks on the types of food you'd like to cook. Is it Indonesian cuisine you'd like to try your hand at? What about African food? Whatever it is, there's a cookbook with some spectacular recipes out there for you to try. You've just got to look for it.

3. Think about your children when you plan meals, but don't think ONLY of them.

I recently ran across a great quote: "My mother’s menu consisted of two choices: Take it or leave it." — Buddy Hackett

When I was younger, some of the things that my Mom cooked, I didn't like. I was not a fan of chicken with bones (hated seeing the veins or dark spots near the bone), so although her baked chicken thighs with cream of mushroom soup were perfectly yummy, I opted to eat vegetarian on the nights when she cooked them, for aesthetic reasons. She didn't cook anything different for me on the nights when I chose not to eat what she had prepared. And neither were her feelings hurt by the fact that I had rejected a dish she'd spent time and love preparing. I try to live by the same principles with my children, with some exception. Here's the exception: when cooking something rather gourmet or that I have feeling will not be well suited to the "immature" palate, I have a second option ready to give them if/when they complain. For example, the braised fennel that I had on my menu list is, admittedly, not for everyone. So I kept that in mind and made sure I had an alternative vegetable for them, although I generally let them try everything I cook. Sometimes they surprise me by what they like (like the ginger and balsamic roasted beets I prepared recently). And I get excited and think, "Now, we're making some progress."

4. Think and thaw.

Always be at least a meal ahead when it comes to what you're going to eat. If you can be a day ahead, that's even better. At breakfast, I'm thinking about lunch. At lunch, dinner's on my mind. Generally, I try to think about meals the night before. For example, at this moment I know precisely what will be served for tomorrow's breakfast, lunch, and dinner. I already took out the salmon and put it in the fridge to thaw for tomorrow's dinner. I'm thinking ahead now and taking care of any necessary preparations (like taking meat out of the freezer), so I don't have to think about it later.

5. Do Ahead.

Many times in cooking, there are things you can do ahead. You don't have to wait until it's near dinner-time to prepare everything for dinner. Sauces, vinaigrettes, desserts, breads, can be prepared in advance. You can even prepare the whole meal in advance and freeze or refrigerate it, if you'd like. There are some things that need to go from oven to table for best flavor. But there are many dishes that taste just as great reheated. When you have small children, it's especially important to cook when you find pockets of time. When the children are playing contentedly together, I will be making preparations for lunch or putting lunch together, so I can reheat it if need be (usually it's still hot or warm, though). During naptime, I'm usually starting dinner. And I am renown for taking out the mixer and whipping up a cake, baking bread, making tomorrow's lunch, or something, once they are in bed. When you have small children who count on you for their every need, you can be pulled away from cooking (or any other task) at a moment's notice, so I work when I can and I work as quickly as I can.

6. Let your children assist you when possible and convenient.

Young children love to help. Take advantage of it!! Seriously, you can create really positive food memories for children when you let them help in the kitchen. When your kids work with you in the kitchen, they see how raw ingredients are used and combined to form the finished product. They are better able to appreciate the finished product. You can also teach them about kitchen safety as you go. There's a whole world of learning at their fingertips when they're in the kitchen with you. When baking with my children, I always leave the oven light on so they can watch the baking take place. Their eyes light up. It's priceless. I love sharing what I enjoy with my little people.

7. Explore, be creative, and cook with love.

Cooking really is fun! There are some rules, but there is so much room for creativity. That's why I love it. Experiment with flavors. You may never know if certain flavors will or will not compliment each other if you don't try. There's always something new to try and something new to learn.

Love what you do! It's an important job nourishing your family! Take pride in it and you will be rewarded with smiling faces and empty plates.

8. Prepared ingredients can help save time in the kitchen.

This is one that I find myself struggling with, from time to time. Now that I make bread, pizza dough, jam, etc., at times it's hard for me to justify buying it. "But I can make it myself, cheaper, tastier", I tell myself. However, I've told myself that just because I CAN make it and ENJOY making it doesn't mean that I HAVE to make it ALL the time. There are times when I don't want to take the time or have the time to let my pizza dough rise (during those spur of the moment decisions to make pizza). So on those occasions, I whip up a dough that uses baking powder and requires no rising time, or I buy a pizza dough mix, or a ready made pizza dough. I've recently tried out the new Fleischmann's pizza yeast, which requires no rising time. It's not bad, but not nearly as good as a dough that is allowed to rise. Another example is roasted peppers. If I don't roast them myself, I have no problem using the bottled roasted red peppers. They have wonderful flavor, I've found. So take advantage of the prepared ingredients in the grocery store, like the ones above and countless others. You may not always want to make your own salad dressing just because you can...

9. Clean up as you cook.

I can not work in a messy kitchen. I must have a neat (albeit not spotless) kitchen before I start cooking, and I try to keep it as orderly as possible while cooking. Thus, while I'm cooking, I'm loading the dishwasher with dirty bowls and spoons, hand washing those items that require it, wiping counters down, whatever I can do when I have breaks in my cooking process. If something is simmering, baking, and doesn't require my time, I'm cleaning or tidying up. Sometimes I simply stop what I'm doing to clean up some if my kitchen is getting too cluttered. So when I'm done, I never have a huge mess to clean up.

10. Write down your recipes so you can duplicate them.

This one is something I've only recently began to do. I'm notorious for doing something creative, not writing it down, and not being able to duplicate it the next time. For years, my husband asked, "Why not write it down?" I thought it was such a bother. Now I really do see how doing this makes me a better cook.

No matter how good a memory you have, you probably won't be able to remember exactly what you did, the exact amount of ingredients you put in. It really does help to write it down. So when you create a recipe, write down (or record it into your digital voice recorder) the ingredients and steps as you go, or at the latest, right after you finish the dish (while it's fresh in your mind). You would hate to come up with something fabulous only to find you're not able to make it come out the same way the second time.

11. Present your food well and have the necessary tools.

I love pretty things to cook/serve my food in. I feel like if I invest time in preparing good food, I also want to present it well to my family. Food can look even more enticing when it's in a pretty dish. So the next time you're in a store and see some pretty stoneware or a gorgeous enameled cast iron dutch oven, don't pass it up if you can afford it. I've grown bored with my Pyrex dishes and am using them less and less as I have more interesting options.

I have an affinity for cookware and kitchen appliances/gadgets/tools. They are both necessary and can really simplify cooking. Whether it be a nice set of stainless steel cookware, sharp knives, a food processor, a stand mixer, a pasta machine, a meat grinder, or the smaller apple corer and vegetable peeler, they are all welcome (and used)in my kitchen.

12. Taste as you cook (but don't double dip :)).

I've never seen a chef who didn't taste his food as he was preparing it. This is how you know it's seasoned properly. For most foods, if you wait until your dish is complete to season it, it's too late. Flavors mesh during the cooking process. Salt has time to melt and harmonize with other spices. A dish that's seasoned beforehand also continues to develop flavor after cooking is finished. There are so many things that taste better the next day--soups, some desserts, bean salads, lasagna... Flavors continue to come together and juices are absorbed by the beans, pasta, etc. If you put your spices/seasonings in after cooking has taken place, chances are your food will just taste salty and out of balance.

Taste your raw ingredients and smell everything. You will find that this helps you to be able to naturally choose complimentary flavors in your dishes.

13. Make a list and check it twice...

Keep a running list of items you are low on. When you go shopping, make sure these items are on your shopping list. You'd hate to be out of something you need for cooking and have to run and get it in the middle of meal preparation.

14. Cut bacon and grate ginger while frozen.

Frozen ginger grates effortlessly and frozen bacon is easily chopped. I keep mine frozen, so they don't spoil and just cut off what I need for cooking.

15. Buy or make your own flavored oils.

Flavored oils add huge flavor to vinaigrettes, sauces, pasta, and more. I love tossing my pasta in a little bit of sesame and basil oils. I use lemon and orange infused olive oils to make vinaigrettes for my salads...They are easy to make and a little goes a long way.

16. Read about cooking and watch professional chefs.

In order to improve and learn, it helps to educate yourself. Use your local library to check out books about cooking. Watch cooking television. Read cooking magazines, articles. Watch cooking videos online. Buy DVD's.

17. Grind and toast.

Buy your dried herbs/spices whole when possible and grind them yourself in a coffee grinder that you use only for this purpose (or your coffee will taste like spices). This results in a fresher, more pungent product. Toasting spices, seeds, nuts, etc., intensifies their flavor. This is very important in Indian cooking, but can be done in other types of cuisine for the same effect.

18. Improvise when necessary.

Cooking is about learning and experimenting and no cook is a perfect cook. When things don't go as you hoped, don't dismay. Save the day! I experiment A LOT. I can't help it! When I'm cooking, I often hear a little voice that says "try this" or "why not do this instead". And almost always, I do...

At my most recent dinner party, I prepared a skyscraper coconut lemon cheesecake. It had a thick layer of lemon cheesecake, a thick layer of lemon spongecake, and in between the layers were whipping cream and lemon curd...Absolutely one of my favorites...delicious. Anyway, I made the lemon curd differently than I had in the past. The result? It wasn't as thick as it should have been--too runny even after it had chilled for several hours. So I saved the day, and dessert! I put the curd back in my stainless steel saucepan and added a cornstarch/water mixture to thicken it to the right consistency. I allowed it to cool enough so I could assemble the dessert. Worked beautifully. This is an example of saving the day. When something doesn't go as plan, think of how you can save it. Your creativity and common sense can go a long way. Remember if you don't experiment and try new ways of doing things, you won't have the pleasure of learning what DOESN'T work.

19. Get the first pickings.

Wherever you shop for food, find out when they restock and do your shopping at that time. During the restocking period, new items are placed on the shelves, the fresh produce comes out... I prefer to go shopping during this time when I can because I know I'm getting the freshest product they have available and someone is always around so that I can ask questions or have them go fetch me something in the back. Restocking normally occurs during the non-busy store hours and, for me, this is also a bonus, since I hate shopping during peak store hours. I love being able to walk leisurely around the store without the crowded aisles...Heaven! I'm able to get my shopping done more quickly. I love it. It truly is a win-win situation for me.

20. Don't forget the wine.

Thank God for wine! Not only does wine facilitate the digestive process, but this ancient beverage has medicinal properties, health benefits, and there are some beautiful, artistic examples of it all over the world! I admit that I'm fascinated by it. I love the fact that every single bottle is unique and that when you have a good bottle you can be transported by the senses to the land from which it came--this is what the French refer to as "terroir" in wine terminology.

When wine is exposed to high temperatures in cooking, the alcohol evaporates and the flavors of the wine become more concentrated. Thus, if you add a sweet wine to food, it lends sweetness to the final dish, an herbaceous wine would contribute a certain herbaceous quality, and so on... As a fan of wine, it's not surprising that I enjoy the flavor it adds to food. I use it in marinades, sauces, and as braising liquid. And it's not just for meat. Some vegetables and desserts are very wine friendly, as well.

À votre santé (cheers) et bon appétit!

Recipe Request--French Brioche

(makes 1 loaf)

3 cups white bread flour
1/2 tsp salt
1/2 ounce fresh yeast OR 1 tbsp active dry yeast
4 tbsp lukewarm milk
3 eggs
3/4 cup butter, softened
2 tbsp sugar

For the glaze:
1 egg yolk
1 tbsp milk

1. Sift flour and salt into large bowl and make a well in center. Put the yeast in a measuring cup and stir in the milk. Add the yeast mixture to the center of the flour with the eggs and combine to form a soft dough.

2. Knead the dough for 4-5 minutes, until smooth and elastic.

3. Cream butter and sugar using mixer. Gradually add butter mixture to the dough, making sure it is well incorporated before adding more. You can do this with a stand mixer with dough hook or just knead it in by hand. The dough should look smooth, shiny, and elastic when you are finished.

4. Oil a clean bowl lightly with vegetable oil and put dough in. Turn to coat both sides. Cover with lightly oiled plastic wrap and let rise until doubled in size, 1-2 hours.

5. Gently turn out dough from bowl to deflate. Place dough right back into bowl, recover, and refrigerate for 8-10 hours or overnight.

6. Lightly grease a 7-cup brioche mold. Turn dough out onto lightly floured surface. Cut off almost a quarter of the dough and set it aside. Shape the remaining dough into a ball and place it in the prepared mold. Shape the reserved dough into an elongated egg shape. Using two or three fingers, make a hole in the center of the large ball of dough. Gently press the narrow end of the egg-shaped dough into the hole.

7. Combine the egg yolk and milk for the glaze, and brush a little on the brioche. Cover with the oiled plastic wrap and let rise, in a warm place, for 1.5 - 2 hours, or until dough nearly reaches the top of the mold.

8. Meanwhile, preheat the oven to 450 degrees. Brush the brioche with the remaining glaze and bake for 10 minutes. Reduce the oven temperature to 375 degrees and bake for another 20-25 minutes, or until golden. Turn out onto wire rack to cool.

**There is lots of waiting time with this bread. But don't let that deter you. This rich-tasting, buttery, light and airy loaf will be worth the wait!

**You can look for fresh yeast in your natural foods store (refrigerated section) or your local bakery. If you can't find it, just use active dry yeast. You'll get similar results.

Recipe Request--Peach or Pear Jam

(makes about 3 cups)

--2 cups finely chopped, pitted, peeled peaches OR 2 cups finely chopped, cored, peeled, fully ripe pears
--1 tbsp lemon juice
--1/2 tsp butter
--1 tsp cinnamon
--1/2 tsp allspice
--half of a 1.75 oz. package of regular powdered fruit pectin
--2.5 cups granulated sugar


1. Add first 5 ingredients to a large saucepan (preferably stainless steel) and whisk together until well blended. Whisk in pectin until dissolved. Bring to a full rolling boil over high heat, stirring frequently. Pour in the sugar and allow to come to a full rolling boil again and boil hard for 1 minute, stirring constantly.

2. Fill clean 8 ounce mason jars with the hot jam and allow to cool. Put the lids on and refrigerate. (If you would like to keep the jam for a long period of time, you'll need to learn how to sterilize your jars and heat process your jam to preserve it. We eat ours within a few weeks, so I don't worry about this process when I make jam for our house.)

**See how easy making jam is. It's an uncomplicated process, but it tastes so much better than store-brought. You'll enjoy the burst of fresh fruit in your mouth that store-bought won't give you.

Recipe Request--Honey Whole Wheat Bread

(makes 2 loaves)

3.5 cups warm water
3 tbsp honey
2 packs active dry yeast
4.5 cups white bread flour
4.5 cups whole wheat flour
1 cup wheat germ
2 tbsp fine coarse salt
vegetable oil for bowl, pans, and plastic wrap
1 large egg yolk
1 tbsp heavy cream

Combine water, honey, and yeast in medium bowl with a whisk and allow to sit/proof for 10 minutes, until foamy.

In large bowl, add 4 cups white bread flour, all of the whole wheat flour, the wheat germ, and the salt. Whisk together until blended. Make a well in the center and pour in the yeast mixture. Stir with a wooden spoon gradually incorporating the dry ingredients into the yeast mixture.

Turn out the dough onto a lightly floured surface and knead in the remaining 1/2 cup of white bread flour, a little at a time. Continue kneading until dough is smooth and elastic, about 15 minutes by hand. Pat dough into a ball and flatten slightly. Place into a lightly oiled bowl and turn to coat both sides. Cover with lightly oiled plastic wrap to help keep moisture in and let dough rise in a warm, draft-free place until it has doubled in size, about 1 to 1.5 hours.

Brush 2 loaf pans with oil. Gently turn out dough to deflate it and divide it in half. Shape into loaves and place in pans. Cover pans with oiled plastic wrap. Let rise again in warm place until doubled in size, about 45 minutes. Preheat oven to 400 degrees 20 minutes before baking.

Using a baker's lame, razor, or sharp knife, slash loaves down the center in a quick and even motion.

In a small bowl, beat egg yolk with the heavy cream, and brush over the tops of the loaves.

Bake until bread is deep golden brown, about 50-60 minutes. Transfer to wire rack and allow to cool.

**You can use non-stick foil to line your loaf pans instead of oiling them. I use it all the time and love it because it eliminates clean up!

**Take care and knead dough well. The time you spend kneading and allowing dough to rise will be well rewarded with delicious and nutritious loaves of bread.

**Humidity and environmental factors can affect the water to dough ratio. You may find you need a little less flour or a little more flour to create good doughs on some days.

Recipe Request--Strawberry Balsamic Jam

(makes about 4 cups):










--4 cups whole strawberries
--1/2 tbsp lemon juice
--1.5 tbsp balsamic vinegar
--1/2 tsp butter
--half of a 1.75 ounce package of regular powdered fruit pectin
--3.5 cups granulated sugar
--1 tbsp freshly cracked black pepper

1. In a colander, rinse strawberries with cool running water. Drain thoroughly and hull. Transfer berries to a bowl or dish and crush them with your clean hands (or potato masher) until they are good and juicy and you have 3-3.5 cups mashed strawberries.

2. Place berries in large saucepan (preferably stainless steel). Whisk in lemon juice, vinegar, and butter. Whisk in pectin until dissolved. Bring to a full rolling boil over high heat, stirring frequently. Pour in the sugar and allow to come to a full rolling boil again and boil hard for 1 minute, stirring constantly. Take off heat and whisk in the pepper.

3. Fill clean 8 ounce mason jars with the hot jam and allow to cool. Put the lids on and refrigerate. (If you would like to keep the jam for a long period of time, you'll need to learn how to sterilize your jars and heat process your jam to preserve it. We eat ours within a few weeks, so I don't worry about this process when I make jam for our house.)

**One thing I love to do with this jam is to put a couple tablespoons in a cup of plain, fat-free yogurt and give it a stir. Delicious.

There Are Few Things I Love More Than Cooking

Quite simply, there are few things I love more than cooking. Just the sheer thought of cooking up something flavorful and aromatic that will make my family's mouths water in anticipation thrills me-- seriously. Some people think cooking's a chore, not me. It's a very rare day when I don't want to cook. Instead, for me, it's a creative outlet. I plan my menus in advance, make a detailed shopping list, and truly look forward to preparing the next meal on my list. Recently, a good friend of mine came to visit and looked at my shopping and menu list for the upcoming weeks. She asked if she could move in. :) I was delighted. Because I do have a true passion for cooking, for the kitchen. Some like to cook OR bake. Me, give me BOTH. I love both. I am equally fond of the savory, fragrant Spanish Daube (a pot roast) that I prepared a few days ago and the cream filled pastries that I can never get enough of. I do have 3 small children, but I make the time to prepare satisfying and delicious meals that all of us can enjoy. I'd like for my children to have fond memories of our family meals as they grow up. It's important to include them and let them assist me in the kitchen when I can. And they love to help! I'm eating up that help now because I know it may not last long!

So, how did this cooking obsession develop? Well, I think it started in high school. I was interested in cooking and remember wanting to experiment a lot, but my Mom, very meticulous, didn't want me to mess up the kitchen. Hence, I didn't get a lot of opportunities to cook. But I do remember trying my hand at some egg custards (custards are still a favorite to this day) and getting such a feeling of satisfaction from having successful baking experiences. When I was in college, I shared a kitchen with many others and it was, thus, not often clean...So I didn't cook a lot then either...But then I went off to France for the first time--to Dijon. It was there, living with a French family, that I had some of the most memorable meals of my life. The mother of the family, Anne-Marie, was a housewife and a fabulous cook. I was spoiled and stuffed with all of her delicious food. She adored cooking and often allowed me to assist her in the kitchen. She would tell me about a certain regional French dish and then prepare it. Her husband, Serge, was very knowledgeable about wines. He would tell me all about the wine he'd chosen for that night's meal and I quickly learned how the right wine pairing can make a meal (and the wine) taste out of this world good!! It was so easy for me to be seduced by the flavors, aromas, history behind the dishes themselves, the lovely conversation taking place during the meal... I would return to France two years later--to Paris. During this stay, I lived alone in an apartment. I took advantage of the open market every week. I miss their markets. Where I live, we don't have markets like that. We do have a large State Farmer's market, but what is lacking there is the focus on presentation. I am a very visual person when it comes to buying fresh ingredients. If care is not taken to make things look their very best, I'm not very enticed. Think of your favorite grocery store...how does the produce section look? It's tidy, right? Everything looks fresh and inviting. That's how the vendors in the French markets kept their items. You were drawn to the produce if by nothing but its presentation.

So anyway, fast forward 12 years and I'm more excited about food and cooking than I've ever been! I've found tranquility and peacefulness in cooking. I love that my hobby is something that is required of me as a housewife. That way, I have a great deal of fun while filling the needs (and stomachs :)) of my family. I aim to get better and better and I've really begun to blossom in the last few years. Before, I didn't make my own bread or jam because I knew no one personally who did it, either (I'm not talking bread machine, either). And a few months ago I thought to myself, why not try it? So I've been making bread and jam since then, and wondering why I took so darn long to get started.

Finally, what is the purpose of this blog? Well, this blog is mostly for me. It's just another creative outlet that will allow me to reflect on some of my culinary endeavors, if you will. It's something I will enjoy looking at years from now I think. This blog is also for my reader. What cook doesn't want to share her food with someone?? In fact, that's the best part about cooking-- sharing the finished product with people you care about and seeing their senses delighted. With that said, you will get to know me better. You may share my passion or not. You may be inspired to try some new things (or not :)). I will share some of my recipes with you. I will give you some tips--some you may know, some not. And I hope to always, always, always, convey my enthusiasm regarding food. I confess, I am a foodie, and I enjoy every buttery bit of it.