I like to use the best ingredients and prepare them well. Simple as that. I look for local produce as much as possible. I like simple straightforward presentations. Food should look like what it is. It should not be handled to death .
I’m not one to take short cuts or substitute less expensive ingredients if the quality of the final product is jeopardized. I like real food, not “plastic,” no fat free cheese, no Cool Whip, no “redi-made” anything with a lengthy list of ingredients, i.e., corn syrups, preservatives, chemicals.. None of those tasteless black California olives or bottled dressings or jarred salsa. Again, I believe in taking real food and preparing it to its best advantage. The person who said, “Avoid products that your grandmother wouldn’t recognize as food” makes a good point.
I love editing this blog. I’m enjoying presenting and photographing dishes that I think are really really good. Every recipe is well tested. Most of them I have prepared again and again for my family and friends. I love to take a recipe and figure out how to make it better.
I will also be posting ethnic recipes. I love Indian cuisine having learned a lot about selecting, roasting and grinding my own spices from Madhur Jaffrey. I do a lot of Chinese cooking having been inspired by Grace Chu and Virginia Lee. Diana Kennedy taught me what authentic Mexican cooking is. American and continental dishes I learned from James Beard, Peter Kump and Bert Greene. And my favorite endeavor—baking—pies, tarts, cakes and cookies nurtured by John Clancy.
I like the way Julia Child sums it up: You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.