Thursday, February 28, 2013

Win a Copy of The Smitten Kitchen Cookbook Just in Time for Author Deb Perelman's Signing at Left Bank Books This Weekend [Updated]

Posted By on Thu, Feb 28, 2013 at 2:30 PM

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What do you like to listen to while you're cooking?

It depends. I do need to think and it's hard when I'm listening to music. I kind of need quiet, which is hilarious because I have a three-year-old. I'm really thinking hard when I'm working, but when I'm chopping vegetables, I'll put music on. I actually listen to music the most when I'm editing photos because that part takes forever. I'm currently listening to a lot of Beyonce (laughs) but I wouldn't say that's fairly representative.

You seem to cover practically everything on your blog! Are there any foods that you dislike?

There are a lot of foods I dislike, but because I cook a lot, nobody notices. I'll think that I don't like meat loaf or roast chicken or that I'm not that big on fish or have lukewarm feelings towards beets. I see them as a challenge. Sometimes, I'll get e-mails from readers through the site and it's like I've been busted. Sometimes, people figure it out.

On the contrary, what's a food you can't live without?

I can't live without the basics. I have to have my eggs, flour, butter and milk - those core ingredients. You can make anything with flour, yeast and water. I like to have some vegetables too because I know something I can make with any of them.

What are some of your go-to dishes and desserts?

I have a lot. I was actually doing a lot of cooking when I was home these past six weeks including Italian stuffed cabbage. I enjoy making bolognese because my son loves pasta and it's a great way to get him protein. I made a big batch of that before I went away. It's a meal where I can count on them to not order pizza. Actually, we make pizza a lot with whatever vegetable I have in the drawer. I always keep arugula around -- it's my favorite. As far as some more wintery dishes, we'll have frittatas for dinner sometimes and mushroom barley soup because it's my husband's favorite.

I would say for a weeknight, the most common dessert I've been making this winter is a chewy oatmeal raisin cookie. My husband's been convincing me to swap in some chocolate chips. I sub in some whole wheat flour, scoop them and freeze them to bake up for dessert. It's a really nice proportion that's totally indulgent but not a butter bomb.

Click through to enter to win a copy of The Smitten Kitchen Cookbook!

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