Erica Lea is a high school graduate who has a desire to cook delicious healthy meals for her family of seven.  In her beautiful food blog, Cooking for Seven, Erica displays amazing recipes that have been inspired from her parents and her love of cooking naturally. Please welcome Erica to ThatsSoYummy’s Questionnaire this week.

* Sweet or Savory?

Savory. I do likes desserts, but they are often way too sweet.

* Which ingredient(s) do you use the most?

Butter. It makes just about everything taste better.

* What’s your favorite cooking smell?

Freshly baked bread. The smell is exhilarating.

* What is your most favorite cooking sound?

The sizzle when fresh vegetables hit a hot pan of oil.

* In the kitchen, what’s your most treasured possession?

Our santoku knife. It fits perfectly in my hands and is so sharp.

* What do you look for inside a dish?

Intense flavors; natural ingredients (no highly processed foods); a healthy twist.

* What is a “faux pas” in your kitchen?

Microwaving food. I cringe whenever I see people use it.

* Is there a food you will not eat?

No, but Crisco (or any trans fat) comes very close.

* What food is your guilty pleasure?

This is gonna sound weird, but I really like Frito’s chips with cheddar cheese.

* Have you ever changed how you feel towards a food?

Definitely! I used to hate mushroom & green peppers. Now I love them both.

* If you could prepare a dinner for anyone, who would it be?

My Dad. There is no one’s good opinion I crave more.

* If you could choose a living or historical cook to prepare a meal for you, who would it be?

Tyler Florence. His food is so traditional yet flavorful.

* Which food website/ or blog would you die without?

honeyandjam.com. Hannah’s photography & writing are wonderful.

* What is your favorite food related word?

Chiffonade. It’s just fun to say.

* What is your favorite food shopping experience?

I love visiting health food stores and imagining what I would buy if I had oodles of money.

* If you could move, which country would you move to for the food?

Somewhere in Asia – Thailand, perhaps.

* What’s the dress code in the kitchen when you cook?

Pretty relaxed. Sometimes I wear an apron, sometimes I don’t. Sometimes I’m all dressed up, sometimes I cook in my pajamas.

* What would you request on the menu if it was your last supper?

Shrimp Curry.

* What food would you prepare to impress someone?

My Grandma’s poppy seed torte.

* What food are you craving right now?

Buttered toast spread with homemade strawberry jam.

* What is your comfort food?

Ghirardelli dark chocolate chips.

(Image by Wordle)

Angie McGowan not only has a love for cooking but also loves to experiment with different recipes and cuisines.  Angie’s delicious recipes can be found on her food blog, called Eclectic Recipes.  Please welcome Angie this week to ThatsSoYummy’s Yummy Questionnaire.

* Sweet or Savory?

Savory

* Which ingredient(s) do you use the most?

Olive Oil

* What’s your favorite cooking smell?

A roasting turkey stuffed with fresh herbs

* What is your most favorite cooking sound?

Frying chicken

* In the kitchen, what’s your most treasured possession?

My old large cast iron skillet

* What do you look for inside a dish?

Whole food ingredients, good aroma, aesthetically pleasing, full flavors

* What is a “faux pas” in your kitchen?

Flipping meat more than once.

* Is there a food you will not eat?

Just odd things, like green mangos and salt, I have to wait for them to ripen.

* What food is your guilty pleasure?

Chocolate

* Have you ever changed how you feel towards a food?

Yes, over the years, since I have been exposed to new cooking techniques, I have learned to like more foods.

* If you could prepare a dinner for anyone, who would it be?

50 cent, that poor boy just lost more than 50 pounds, he needs a good home cooked meal to put his weight back on.

* If you could choose a living or historical cook to prepare a meal for you, who would it be?

Alton Brown, his genius fascinates me.

* Which food website/ or blog would you die without?

Food Network, it is such a great resource to go back and check the recipe when you forgot to jot it down during a show.

* What is your favorite food related word?

Succulent

* What is your favorite food shopping experience?

You pick farms

* If you could move, which country would you move to for the food?

Southern France

* What’s the dress code in the kitchen when you cook?

Really? Ok, I usually jump in the shower before making dinner so it’s a cami, panties and sometimes an apron, if I’m frying. We also swim several times a week, so if I’m not in sleep ware, it’s a bikini.

* What would you request on the menu if it was your last supper?

For the appetizer, cumbers, tomatoes and radishes in white vinegar. My drink, a jack and coke. For dinner, fried chicken, homemade mac and cheese and collards with hot pepper vinegar. For desert, a whole key lime pie.

* What food would you prepare to seduce someone?

A cocktail margarita made with just Patron and fresh limes. A baked brie in phyllo dough stuffed with fancy, pitted olives for an appetizer. Lobster Bisque with sour dough rolls. Grilled Fillet Mignon with a morel cream sauce made with shallots and port wine. Roasted Asparagus. Scalloped potatoes made with havarti cheese. Mondavi Merlot, the big bottle. A trifle for dessert with brownie bits, chocolate moose, whipped cream and lots of raspberries.  Ending with a coffee made with Godiva chocolate coffee, cream, and Godiva chocolate liquor.

* What food are you craving right now?

Chocolate

* What is your comfort food?

Pasta

(Image by Worlde)

Heather Connell, like so many others realized that after marriage meant becoming a better cook for herself, her husband and two beautiful twin daughters.  Heather not only shares all of her delicious recipes on her beautiful food blog Multiply Delicious, but also has offers other areas for kids, mommy-hood, and her altogether random thoughts.  Please welcome Heather this week on ThatsSoYummy’s Yummy Questionnaire!

* Sweet or Savory?

Definitely sweet!

* Which ingredient(s) do you use the most?

For cooking, I love using fresh herbs and vegetables.  Basil being one of my favorites herbs to use.

For baking, I really like to try to use as much whole grains as I can in a recipe.  White Wheat Flour has the same nutrient value as wheat flour but has a sweeter flavor to it so with two little ones I like using the white wheat.  I also love, love cinnamon.

* What’s your favorite cooking smell?

I actually have several that come to mind and all for different reasons.

Cookies –It makes me think of my mom because she is a great baker and always was making cookies when I was growing up.  During the holidays our kitchen was like a cookie factory.  I think every day she was making cookies for the neighbors, friends and family.

Bacon – Makes me think of my grandmother and being in her kitchen.  She is a firm believer in breakfast and bacon is always part of that too.  And yes, I grew up in the South and bacon was always a common breakfast dish.

Banana Bread – My twin girls love bananas and they especially love my banana bread so I love baking it for them and it makes the house smell super yummy too.

* What is your most favorite cooking sound?

Sizzle – the sound when the food hits the pan or grill.

* In the kitchen, what’s your most treasured possession?

Oh wow!  This is a hard one because I have so many.  I love my standing mixer, it was a wedding gift and I love it.  I also love my cooking knives because it makes chopping, dicing, etc a world of difference.

* What do you look for inside a dish?

Color and smell.  I really think you use your senses before even taking that first bite.  You look with your eyes and smell with your nose and most of the time that will determine if you like or want a dish.

* What is a “faux pas” in your kitchen?

I really don’t think there is one.  I have made a lot of mistakes in my kitchen over the years and I have had some great laughs from them.  I really think you learn from those and it makes you better as a cook.

* Is there a food you will not eat?

I actually don’t eat red meat.  I gave it up in 7^th grade and have never eaten it since.  I got major food poisoning and swore it off. Red meat is still cooked in my kitchen, but it’s mostly done by my husband who is a red meat eater.

* What food is your guilty pleasure?

Anything sweet, I have a huge sweet tooth and sometimes it can get the best of me.  I have learned to have in moderation.

* Have you ever changed how you feel towards a food?

Yes, I used to not like avocado.  I know, can you believe that?  Now I love it and use it a lot in dishes.

* If you could choose a living or historical cook to prepare a meal for you, who would it be?

Oh this one is hard for me because I have three chefs that are my top favorite list.  I think if I had to choose one, it would probably have to be Paula Deen.  The reason being is because she reminds me of home and growing up in the south.  She makes me smile and I know she would be a lot of fun and to me that is important.  I would maybe just have to tell her not as much butter.

* Which food website/ or blog would you die without?

I have a lot of favorite blogs.  There is such a great community of creative bloggers out there.  I’m amazed every day!  Since I can’t just name one here are a few for the different areas I love.  I look at these blogs almost every day or once a week.

Design – Rock Paper Scissors, Making it Lovely, Tom Kat Studio

Fashion – Mrs. Lilien

Food – so many…. Bakerella, Picky Palate, Annie Eats, My Baking Addiction

Overall – Like many I love Pioneer Woman; she’s real, she’s cute, she makes me laugh, and she makes me cry.

* What is your favorite food related word?

Cupcake – I just think of nice things when I hear the word cupcake.  It makes me smile!

* What is your favorite food shopping experience?

I used to live in San Francisco and I always loved going to the outdoor farmer’s market.  It always had such amazing fresh ingredients and most of them were all local.  I was like a kid in a candy store.

* If you could move, which country would you move to for the food?

Italy – wine, pasta, bread, pizza and gelato….what could be better?

* What’s the dress code in the kitchen when you cook?

Comfortable, whatever that may be on that day.  Sometimes an apron and sometimes not.

* What would you request on the menu if it was your last supper?

I would have the red snapper with mango avocado salsa from my favorite restaurant.  And the all the desserts my little heart could desire.

* What food would you prepare to seduce someone?

The only person I would be seducing is my husband and I can honestly say he loves food and would be seduced by most anything.  However like me, sweets would be the ticket if I did have to do major seducing.  That would mean anything with cheesecake or a chocolate and peanut butter combination…or all three!

* What food are you craving right now?

Cinnamon Rolls, I love them.

* What is your comfort food?

Chicken Noodle Soup – When I was pregnant with the twins there wasn’t much that tasted good or would stay down.  I was a sick mommy for about 32 weeks.  My mom’s chicken noodle soup was the only thing that tasted good to me, and has been that way since I was a little girl.  When my mom came down to visit she would make me tons and freeze half of it so all I had to do was heat it up.  Chicken Noodle Soup has that way of making you feel all nice and cozy.

(Image by Wordle)

Racheal from La Fuji Mama incorporates this beautiful statement “Variety is the spice of life,” in her beautiful world rounded food blog called La Fuji Mama.  Racheal has not only lived all over the globe but has also been able to share with all of her readers all of the many recipes she has learnt through her travels.  Please help me to welcome her to ThatsSoYummy’s Questionnaire for the week.

* Sweet or Savory?

It depends on my mood!  Although I have a MAJOR sweet tooth, my “savory tooth” has grown a lot over the years.

* Which ingredient(s) do you use the most?

If we’re talking cooking ingredients, it’s probably a tie between garlic and ginger.  If we’re talking baking ingredients, then it would be flour.  I bake a lot of bread.

* What’s your favorite cooking smell?

The smell of baking bread.  It just doesn’t get any better than that!

* What is your most favorite cooking sound?

Although it’s not a true cooking sound, I’d have to say the sound of my 3-year-old’s chatter.  As she has gotten older, she has been helping me more and more in the kitchen.  I love hearing her cute little voice talking excitedly about what we are making.

* In the kitchen, what’s your most treasured possession?

My favorite wooden spoon.  I use it for everything!

* What do you look for inside a dish?

I have very eclectic tastes when it comes to food.  I just look for “good food.”

* What is a “faux pas” in your kitchen?

Putting my favorite knives or my wooden spoon in the dishwasher.  Those items are hand washed and dried immediately after being used.

* Is there a food you will not eat?

I have yet to eat anything that I can say I truly don’t like.  That’s not to say I haven’t had any bad meals—far from it!  Of course, there is food that I choose not to eat for health or environmental reasons.

* What food is your guilty pleasure?

Nutella.  Give me a jar of Nutella and a spoon and I’m a happy camper.  My oldest daughter agrees. I have to hide the Nutella jar from her!

* Have you ever changed how you feel towards a food?

When I was little I could not bring myself to eat sweet potatoes.  I would try them every year at Thanksgiving year where they were served topped with marshmallows and brown sugar, and every year I still hated them.  Then, when Mr. Fuji and I moved to Japan the first time, I got a taste of a roasted sweet potato and I fell in love.  I have since learned to like the Thanksgiving sweet potatoes, but I still prefer them roasted!

* If you could prepare a dinner for anyone, who would it be?

My closest friends and family.  There’s nothing better than cooking with love for those you love.

* If you could choose a living or historical cook to prepare a meal for you, who would it be?

Iron Chef Morimoto, especially if I could sit in the kitchen while he cooked.  He cracks me up!

* Which food website/ or blog would you die without?

That is such a hard question to answer! It’s like trying to choose a favorite child…I just can’t!  So how about I tell you ONE of my favorites?  Chocolate & Zucchini, this is the 1^st blog I ever started reading and I’m still reading it!

* What is your favorite food related word?

Unctuous.  I have yet to use it on my blog, but it is one of my favorite words in general!

* What is your favorite food shopping experience?

I love going to markets in other countries.  I could spend hours exploring this way.  So much to see, learn, and taste!  Culinary tourism is one of my favorite activities.

* If you could move, which country would you move to for the food?

Japan.  Out of any place I’ve lived or travelled to, Japan has consistently had the best food overall.  I found it difficult to have a truly bad meal, whereas it seems quite easy to do so in other places!  Plus, I have a weak spot for Japanese food.  I love the flavors.

* What’s the dress code in the kitchen when you cook?

I’m always barefoot (we don’t wear shoes in the house—a habit we picked up living in Japan) and wearing my favorite apron that my mother-in-law made for me.  Other than that, there is no dress code!

* What would you request on the menu if it was your last supper?

My answer to this question would probably change every week!  I’m always finding new favorites.  Today, it would probably include an amazing dal and a flourless carrot cake that I had recently at a restaurant in Los Angeles.  Other than that, I’d probably request a bowl of miso soup, a spicy tuna roll (my favorite sushi roll), a simple baby arugula salad, some homemade bread, and some kind of really rich dark chocolate dessert.  I mean, if this is my last supper, I’ve got to have more than one dessert, right?

* What food would you prepare to seduce someone?

Homemade bread.  I think that homemade bread is one of the most wonderful things on the planet.

* What food are you craving right now?

Chocolate.  I’m always craving chocolate!

* What is your comfort food?

Chocolate.  Do you see a trend here?

(Image by Wordle)

Jennifer Perillo is the balancing act behind In Jennies Kitchen, a welcoming food blog that is filled with family recipes that Jennifer creates in her Carroll Gardens, Brooklyn test kitchen.  You can also see Jennifer’s original recipes and articles in numerous magazines.  Please welcome Jennifer this week to ThatsSoYummy.

* Sweet or Savory?

The tide may be turning on this one. I’ve had a sweet tooth most of my life, but now would choose a burger over a cupcake. Oh heck, who am I kidding. I’d have a little of both. Do I really have to take sides?

* Which ingredient(s) do you use the most?

It’s a tie between extra-virgin olive oil and all-purpose flour.

* What’s your favorite cooking smell?

Garlic sauteeing in olive oil.

* What is your most favorite cooking sound?

The sizzle of garlic sauteeing in olive oil.

* In the kitchen, what’s your most treasured possession?

My grandmother’s betty crocker cookbook. My mother recently gave it to me for my birthday. The recipes are nothing special but it connects me to a woman I’ve been told was an amazing baker. She died when I was a baby and never got the chance to know her.

* What do you look for inside a dish?

Food, of course! Seriously, I like layers of flavors. You know, the kind where a new taste is revealed with every bite of a dish.

* What is a “faux pas” in your kitchen?

I have set ways of doing things after cooking by myself for so long, but it’s important that people feel welcome in my kitchen, so I try not to sweat the small stuff—and most of it is not worth worrying about. That said, I did recently feel my heart stop when I discovered a friend who was washing dishes had left my chef’s knife on the dish drain. It ALWAYS gets washed, dried and put away after every use.

* Is there a food you will not eat?

I think if someone has gone through the effort to make you a meal, then you owe them the courtesy of tasting it, unless you’re allergic of course. Given a choice beforehand, though, I’d say no thanks to organ meat. I’ve tasted every part of a cow and lamb, so can say with conviction that the whole nose to tail trend is not for me.

* What food is your guilty pleasure?

Butter. Butter. Butter. I unapologetically hate substitutes.

* Have you ever changed how you feel towards a food?

I imagine everyone must answer yes. There are undoubtedly foods I didn’t eat at age 6 that I love now, like Brussels sprouts.

* If you could prepare a dinner for anyone, who would it be?

My dad. He died very young and never got see my love of food develop. I think he’d be proud to see I followed my dream.

* If you could choose a living or historical cook to prepare a meal for you, who would it be?

I’d like to have my aunt make her Sunday gravy (that’s red sauce for us Italian-Americans). It wasn’t made with fancy San Marzanos like I use, but oh gosh, that flavor is like a big hug inside my tummy. She suffered a stroke a few years ago and hasn’t been able to return to the kitchen.

* Which food website/ or blog would you die without?

Now you’re really asking to choose between my kids, and I just can’t do it. Some of my favorites include Dorie Greenspan, Use Real Butter, Gluten Free Girl, L.A. Fuji Mama and The Sophisticated Gourmet (I’m so jealous of Kamran knowing what he loves at only 17 years old—and being so good at it too!)

* What is your favorite food shopping experience?

I love going to the Greenmarket in the springtime. Each week it’s like seeing old friends, as my favorite fruits and vegetables come back into season after a long, cold winter.

* If you could move, which country would you move to for the food?

I’d much rather be a gypsy because life is too short to eat just one cuisine, but Italy would be my first stop.

* What’s the dress code in the kitchen when you cook?

I’m most comfortable in yoga pants and a tank top. I overheat quickly and like the freedom of no waistband for many reasons.

* What would you request on the menu if it was your last supper?

Hmm, that’s a hard choice. On second thought, see my answer to the next question.

* What food would you prepare to seduce someone?

Carrie Vitt‘s main goal is to try and uncomplicate organic cooking and make it more accessible and for home cooks alike.  Carrie provides easy and simple recipes on her beautiful food blog, Deliciously Organic.  Not only can you learn first hand from Carrie in her cooking classes but you can also await for her cookbook that will be making its appearance September 2010.  Please welcome her this week to ThatsSoYummy.

* Sweet or Savory?

Sweet

* Which ingredient(s) do you use the most?

Coconut oil, butter and cream

* What’s your favorite cooking smell?

Apples and caramel

* What is your most favorite cooking sound?

The hiss of the pan when I add water after sautéing rice in butter.

* In the kitchen, what’s your most treasured possession?

My 12 quart hammered copper pot my husband bought for me at Dehillerin in Paris.

* What do you look for inside a dish?

Fresh, wholesome, organic ingredients.  I also look for recipes I can change to use only whole ingredients.

* What is a “faux pas” in your kitchen?

Don’t really have one.

* Is there a food you will not eat?

Chicken livers.  My Mom used to make them when I was a kid and even though my tastes have changed, I just don’t think I would ever try them again.

* What food is your guilty pleasure?

Chocolate

* Have you ever changed how you feel towards a food?

Years ago my health was completely changed for the better when I began using only whole, organic ingredients.  I’m off all my medications that I relied on so heavily in the past and now my goal is to show others how to cook using only the purest ingredients.

* If you could prepare a dinner for anyone, who would it be?

My family

* If you could choose a living or historical cook to prepare a meal for you, who would it be?

Ina Garten.  She can have me over to eat in her barn anytime.

* Which food website/ or blog would you die without?

I really love Tartelette…I am a bit bias since she is doing the photography for my book, but really, her photography can’t be beat.

* What is your favorite food shopping experience?

Any food shopping with my Dad…he throws anything new he sees in the cart. It’s always an interesting experience.

* If you could move, which country would you move to for the food?

France

* What’s the dress code in the kitchen when you cook?

Jeans,  J.Crew Tee, and an apron.   I always have an apron on, so much that my friends jab me for it.  I’ve confused many delivery men when they show up with a package and there I am in my apron.

* What would you request on the menu if it was your last supper?

Chocolate, and then more chocolate.

* What food would you prepare to seduce someone?

Chocolate…I think there’s a theme here.

* What food are you craving right now?

A glass of wine

* What is your comfort food?

Pasta.  Every Sunday night I make a big bowl and enjoy.

(Image by Wordle)

Although Julie from Pickley Pear claims she is not a chef or personal trainer she is definitely knowledgeable in both areas.  Eating healthy and sticking with fitness allows Julie to share her life’s passions of both on her food blog called, Pickley Pear.  Please wlecome her this week on ThatsSoYummy.

* Sweet or Savory?

Savory

* Which ingredient(s) do you use the most?

Onion, garlic, lemon juice, tomatoes

* What’s your favorite cooking smell?

Turkey roasting

* What is your most favorite cooking sound?

Buzzer that it’s ready

* In the kitchen, what’s your most treasured possession?

Chopping knives

* What do you look for inside a dish?

Good blend of flavors

* What is a “faux pas” in your kitchen?

Microwave

* Is there a food you will not eat?

Blue cheese and beets

* What food is your guilty pleasure?

Pizza

* Have you ever changed how you feel towards a food?

Tomatoes, dried plums (prunes)

* If you could prepare a dinner for anyone, who would it be?

Right now, the people in Haiti.  Anytime – my family

* If you could choose a living or historical cook to prepare a meal for you, who would it be?

Giada DeLaurentis

* Which food website/ or blog would you die without?

Food Network

* What is your favorite food related word?

YUM

* What is your favorite food shopping experience?

Anytime I go to a specialty market, outdoor market or grocery store

* If you could move, which country would you move to for the food?

Italy

* What’s the dress code in the kitchen when you cook?

Something I don’t care if it gets messy

* What would you request on the menu if it was your last supper?

Pizza

* What food would you prepare to seduce someone?

Steak and pasta – it’s been known to work J

* What food are you craving right now?

Pizza – what else?

* What is your comfort food?

All my answers are pizza!

(Image by Wordle)

Elana from Elana’s Pantry is the not only beautiful creator of Elana’s Pantry, a food blog dedicated to gluten-free recipes, but is also the author of The Gluten-Free Almond Flour Cookbook.  Please welcome her to ThatsSoYummy’s Questionnaire this week.

* Sweet or Savory?
Both, especially in the same dish.

* Which ingredient(s) do you use the most?
Almond flour.

* What’s your favorite cooking smell?
The scent of fresh baked cookies.

* What is your most favorite cooking sound?
Well, I would have to say the sound of my family enjoying the food I make –even though that’s not exactly a “cooking” sound.

* In the kitchen, what’s your most treasured possession?
My cast iron pans. Beautiful and functional, what could be better?

* What do you look for inside a dish?
Simplicity and deliciousness.

* What is a “faux pas” in your kitchen?
No such thing in my kitchen.

* Is there a food you will not eat?
Not really.

* What food is your guilty pleasure?
Chocolate. In particular my Double Chocolate Cherry Cookies.

* Have you ever changed how you feel towards a food?
All the time!

* If you could prepare a dinner for anyone, who would it be?
Obama.

* If you could choose a living or historical cook to prepare a meal for you, who would it be?
My Bubby.

* Which food website/ or blog would you die without?
Believe it or not I’m not into many food blogs right now; my current favorite blog is remodelista.com, I’m addicted.

* What is your favorite food related word?
Schmaltz.

* What is your favorite food shopping experience?
Free samples at Whole Foods.

* If you could move, which country would you move to for the food?
Thailand.

* What’s the dress code in the kitchen when you cook?
No shoes. Slippers or clogs. Plus an apron.

* What would you request on the menu if it was your last supper?
Pancakes.

* What food would you prepare to seduce someone?
Icebox Cake, from my book.

* What food are you craving right now?
None. Just finished dinner of roast chicken, big salad, with pancakes and tea for dessert.

* What is your comfort food?
Chia Pudding or Matzo Ball Soup.

(Image by Wordle)

Heather is not only one of the sweetest food bloggers out there I have had a chance to encounter but she is also a avid cook, cocktail technician, wine taster, aficionado of food porn, and the creative technician behind Heather in SF.  Not only is Heather a lover of food but she is also a novice knitter.  Heather has been called “The COO of food sluts everywhere” and one of THE “A Dog and Two Chicks on Route 66.″

* Sweet or Savory?

Savory. My best dishes are all savories and most of the time I don’t eat sweets.  Although I adore high percentage cacao, caramel and lemony desserts, I would rather have something savory than sweet.  After dinner I am perfectly happy with a square of 100% cacao and a small  liqueur or a cheese plate over a slab of cheesecake.  I do have a dab hand at making pastries and desserts though and like to bring a fabulous dessert to potlucks. .

* Which ingredient(s) do you use the most?

Onions, Chicken, Bacon, Goat Cheese, Olive Oil, Butter, Sea Salt, Cumin, and Green Chile.

* What’s your favorite cooking smell?

I love the smell of roast chicken.  When you come into the house and smell that rich chickeny smell, with herbs and lemon, my knees quiver and my mouth starts to water and I feel very, very happy. It’s the smell of home to me.

* What is your most favorite cooking sound?

It’s the sound of sauteing onions, the sizzle of the butter and the dancing sound the onions make as they soften and turn golden and unctuous that is my favorite; such a happy sound!

Molly Katzen said in one of her early cooking shows that “If you don’t know what to cook for dinner just start sauteing an onion, and it will all flow from there.” This is a tenent I hold dear to my heart and employ it frequently.

* In the kitchen, what’s your most treasured possession?

I am about to post an article about feeling so sentimental over kitchen appliances/gadgets, for there are quite a few in my family. My most treasured possessions are between my Mom’s first Kitchen Aid mixer, a Mark 4 she purchased to make my first birthday cake. It’s mine now and I still get verklempt every time I use it. The other is my Granny’s recipe book, handwritten in an old ledger book. It belongs to my sister, mom and me, and I am currently transcribing it so that we can all cook from it. Such treasures. There are so many more. It will be a fun post to share.

* What do you look for inside a dish?

Any food can be delicious if prepared simply using quality, fresh ingredients and seasoned well. It would be fun to dine at a molecular gastronomy themed restaurant but on the whole I prefer simply prepared dishes. Look at sushi or a roast chicken; it doesn’t get any better than that. If I can find organic, local and sustainably grown foods I am even happier because it’s good for the community, the land and ecosystems and, most of all, it tastes better.

* What is a “faux pas” in your kitchen?

Poor kitchen hygiene. My parents are scientists, and in particular my mom is a bacteriologist.  Her guidance in food safety techniques over the years has built into me a strong ethic of cleanliness and safety.  I’m not all clinical and draconian in there but I have a few rules and have not made myself or anyone ill from my cooking (knock on wood). Of course there are factors you cannot control, such as contaminated ingredients, as the headlines over Cargill and ammoniated beef scraps in the news of late have taught us. There is a lot you can do in your own kitchen though to be safe and clean. Some hygiene practices of other cooks and restaurants appall me and sometimes I just try not to think about that too much.

* Is there a food you will not eat?

I was not raised to eat offal and I think that it is no coincidence that it rhymes with awful! Foie is a major exception, I can’t get enough of it. However I never say never on most fronts, except perhaps insects and most definitely arachnids. If I was lost in the wilderness I would not hesitate to forage or hunt for whatever protein I could find to survive.  However, safely ensconced in San Francisco, the City affords me the luxury of not having to indulge in “exotics”.  I do not, however, eat fast food and refuse most ground beef unless I know the chef or rancher.  I prefer to grind my own.

* What food is your guilty pleasure?

Parmesan Goldfish crackers.  I tuck myself onto the couch with a book or the tv, peel open the bag and pop a Goldfish in my mouth, lick off the salty side and crack it longitudinally with my teeth.  Goldfish were one of the few junk food treats we were allowed as a child, but only for road trips.  Mom would parcel out four or five to our grasping little paws and refill us occasionally. When I lived on my own it was like being hit with a lightening bolt when I realized I could buy a whole bag, all to myself. The Parmesan flavor is the best to me, I think they use too much paprika in the original cheddar flavor.  The other flavors are just an abomination, in my opinion.   I am ashamed at how often I indulge myself with Goldfish.  Sorry, Mom.

* Have you ever changed how you feel towards a food?

For some strange reason as a kid I despised chiles. It must have been that hormonal insanity from puberty or something because I love chiles now. A family friend had me help her in the kitchen once to make a spread of cheese and chile. I loudly proclaimed how much I despised chile and then proceeded to eat most of the spread, much to everyone’s; amusement and to my embarrasement. I am especially obsessed with green chile from New Mexico.  My dear friend who lives in Santa Fe has me hooked on them and I always bring back a boatload when I visit or buy it online and shipped frozen to me.

* If you could prepare a dinner for anyone, who would it be?

My Granny, Grandpa L and Grandpa B. They died when I was young and never got to eat my cooking.  Grandpa B did come to my first Thanksgiving dinner in my first apartment but truthfully my sister did most of the cooking that time.  I like to think that we would have the best time at dinner together, talking about food and life and getting to know each other as adults.

* If you could choose a living or historical cook to prepare a meal for you, who would it be?

Given the times I realize it sounds trite to say Julia Child but she would be my first choice.  Then Auguste Escoffier and Ron Zimmerman….

* Which food website/ or blog would you die without?

The Recipe Swap Forum of which I have been a member for more than 15 years. I started lurking there when I was living on my own and needed recipes and inspiration. The group was so informative, adventurous and so danged funny that I had to stifle myself to avoid getting busted at work. This was back in the early days of the web and most people didn’t have access at home, and if they did it was *dial up* with an *actual modem*.  (Gasp!) anyway, the swap has changed names, moved hosts and flopped around a little bit but it has remained unchanged in spirit and most members. We are like family in a way and it’s more than just food. The folks there are my extended family. I visit there frequently and rely on its search function especially.

* What is your favorite food related word?

Bechamel. It’s fun to say. Say it now: Bechamel….. It’s magic in a saucepan and so versatile.  Whenever I make it I have to sing my song, “Bechamel Mucho”.

* What is your favorite food shopping experience?

Going to a farmers market, or any market.  I love poking around, looking at all the veggies and fruits and the rows and tanks of gleaming fish, they remind me of jewels in a giant display case. Every where I go, especially when out of town or on vacation, I love to visit the markets to see what is grown there, what packaged products and pantry items they have, what is different and what is the same.  I always bring an extra duffle for food goodies to enjoy when I get home, plus they make great gifts for my friends in lieu of souvenirs.

* If you could move, which country would you move to for the food?

I used to think Greece because I love olive oil, cheese, fish, eggplant, lemons, oregano, figs, greens – all those sunny Mediterranean foods. But living in California really has me spoiled because we are the nation’s produce basket, plus access to seafood and wines and all the melting pot influences from Asia, Mexico and parts south. I can’t imagine life without all the variety I have right here.  Except we need more green chile. We don’t have hot enough sun like they do in New Mexico.

* What’s the dress code in the kitchen when you cook?

A clean shirt and apron, covered-toe shoes, and hair up in a twist. I came within a hair of impaling my bare foot one year with a 12″ butchers knife, and then there was the tragic 2nd degree burn incident.  Never cook hashbrowns in a bikini.  That is all I’ll say about that!

* What would you request on the menu if it was your last supper?

Foie gras terrine with thin, crisp toast points, a savory tomato aspic salad, a sand dab in a lemon buerre blanc, roast chicken with potatoes cooked in duck fat, my green beans with tarragon dressing, cranberry sauce, a glass of apple cider with scoops of Humphrey Slocombe’s pink lady apple sorbet, a bite of rare filet mignon with a dab of Bernnaise.  Dessert? Too hard to choose, for my last meal I would want a dessert but I have no idea. Chocolate cake?

* What food would you prepare to seduce someone?

I suppose it depends upon the stage of the seduction. The homily of “hook ‘em and cook ‘em” is particularly apt when it comes to love.  In the beginning of the seduction I like to cook “man” food. Steaks, chops, and hearty dishes that most men appreciate and are surprised that a gal can cook. It depends on the guy.  In one case my osso bucco was the magic dish, for another it was my sticky grilled ribs.
Cooking a seductive meal farther along in the relationship gets more tricky.  The meal has to be hearty enough and yet light enough not to interfere with the evenings activities. Certain foods have to be avoided and others encouraged! Textures are important too. At this, ahem, delicate juncture I prefer oysters, orange and avocado salad, good sourdough bread, a zero residual sugar rosé, and something smooth and creamy for dessert, chocolate, caramel or butterscotch are good choices. A Port or dessert wine to sip.  And a chilled Pinot Blanc for *later* (giggle). Too much information?

* What food are you craving right now?

Root beer.  A cold, creamy, artisan-crafted root beer with a straw.  I rarely drink soda because I hate high fructose corn syrup. But I have found great artisanal producers of ginger ale and root beer that don’t use HFCS and they have the best flavor.

* What is your comfort food?

Comfort food in my mind involves a starch. Some people have an affinity to bread or rice or potatoes, I am a potato gal all the way.  When I feel bad or life gets too hard or the day of the week ends with ‘y’ I yearn for a nice little bowl of mashed potatoes. Maybe not a little bowl…

Brooke Burton is an LA-based freelanced food and traveler writer, photographer and restaurant professional.  Brooke does not only lend her insider perspectives in her own food blog, Food Woolf but is also the co-author of The Food Blog Code of Ethics.

* Sweet or Savory?

If I’m cooking, it’s savory. The sweet stuff I tend not to cook as much.

* Which ingredient(s) do you use the most?

Olive Oil and salt

* What’s your favorite cooking smell?

Whatever is coming out of my kitchen. I especially love the smells of dishes I’ve cooked before—roasted chicken, braised short ribs, Finnish Pullah bread–because I have sense memories associated with them.

* What is your most favorite cooking sound?

The sizzling in my cast iron skillet is pretty great. But I must admit, the gurgling of my coffee maker gets me pretty excited in the morning.

* In the kitchen, what’s your most treasured possession?

It’s a tie between my sharpest chef’s knife and my cast iron skillet.

* What is a “faux pas” in your kitchen?

Hmmm. You’ll have to ask my husband that question.

* Is there a food you will not eat?

Food that’s been cooked badly is something I tend to avoid.

* What food is your guilty pleasure?

In-N-Out Burgers, Poky, and Trader Joe’s frozen pizza.

* Have you ever changed how you feel towards a food?

I was a vegetarian for 17 years. Now I love to eat meat. The one thing that hasn’t changed though, is my commitment to eating ethically.

* If you could prepare a dinner for anyone, who would it be?

My dream dinner keeps changing, but I currently would love to cook for Michael Ruhlman, Ruth Reichl, Nancy Silverton, David Leibovitz, and Oprah. Now that’s a dinner party.

* If you could choose a living or historical cook to prepare a meal for you, who would it be?

It’s a theoretical tie: either MFK Fisher or Julia Child. I’d love to have 30 minutes in the kitchen with both of those women.

* Which food website/ or blog would you die without?

Matt Bites

* What is your favorite food related word?

Moist

* What is your favorite food shopping experience?

One involving a gift certificate.

* If you could move, which country would you move to for the food?

Italy. Because the food is fantastic and France isn’t all that far away.

* What’s the dress code in the kitchen when you cook?

Casual. I always wear a bib apron. Usually one I got from my employer (I work in restaurants).

* What would you request on the menu if it was your last supper?

Oysters, Bistecca Fiorentino, and Nancy Silverton’s Butterscotch Budino.

* What food would you prepare to seduce someone?

See previous answer.

* What food are you craving right now?

See previous answer.

* What is your comfort food?

Anything coming out of my kitchen.

(Image by Wordle)