The Dinner Special podcast

  • Episodes
  • Contact

085: Lauren Grier: Teaching Herself and Others How to Cook

October 14, 2015 by Gabriel 4 Comments

Lauren Grier of Climbing Grier Mountain on The Dinner Special podcast talking about how to keep posted with her.
http://traffic.libsyn.com/thedinnerspecial/TDS085.mp3

Podcast: Play in new window | Download | Embed

Subscribe: Apple Podcasts | RSS

Lauren Grier of Climbing Grier Mountain on The Dinner Special podcast talking about teaching herself and others how to cook.

Climbing Grier Mountain

Lauren is a foodie, recipe developer, adventure seeker, photography lover, and world traveler. She started her blog, Climbing Grier Mountain, in 2010 to stay connected with family and since then, it has become her passion. It’s where she shares her shenanigans and most authentic self.

I am so excited to have Lauren Grier of Climbing Grier Mountain joining me here on the show today.

(*All images below are Lauren’s.)

On Being Such an Open Book:

Lauren Grier of Climbing Grier Mountain on The Dinner Special podcast talking about being such an open book.

Starting off, I grew up in a small town in Kansas. My husband and I met in college and we graduated and went right to the big city of Chicago. So I think that’s where my adventurous side was born. Chicago is… they throw you right in and you just have to start swimming and figure it out. From there, I just really opened up and figured out, you know what? There’s more to me than I think. I started writing my own story, just really being curious about why are things the way they are when it comes to cooking or travel or whatever it is.

It was definitely a cultural awakening, coming from a small town in Kansas to me just being around people that were challenging you every day in terms of growth. It was a great experience. I miss that city. I don’t miss the weather but it was definitely a great city to start my adventure.

On Starting Her Blog in 2010:

Lauren Grier of Climbing Grier Mountain on The Dinner Special podcast talking about starting her blog in 2010.

In general, there were no manuals for blogging. Today, you’ll see ‘how to start a blog 101’. Back then, it was like the Wild West in terms of like you’re still using Blogger as a platform and it was just a very quiet space. People were trying to figure out photography and just how to share in general on the Internet because all these platforms were starting to pop up. So that was the biggest challenge. I had to do a lot more research, a lot more trial and errors. I feel like today, it’s a lot easier for bloggers to start up because there is a manual out there. There is ‘how to improve your photography’, ‘how to write recipes’ and those kind of things, and how to really actually start the blog from the ground up. Whereas, I feel like in 2010, it was not the case at all.

I mean, most people never say they dreamed about making money back in the day, but now, people literally start blogging to make money and it’s amazing to me. I think it’s fantastic, it’s just a different perspective now. I think this industry is growing and changing constantly. So it’ll be interesting to see where it’s at in two years.

On Her Interest Around Food:

Lauren Grier of Climbing Grier Mountain on The Dinner Special podcast talking about her interest in food.

I hated cooking and when I got married, I didn’t even know how to boil water. It was that bad. I took on the concept and when we moved from Chicago to Denver, I was working in the financial industry. I still am today but at the time, when the market crashed, I lost my job and between looking for jobs and interviews, I watched the Food Network during the day and I was like, “You know what, I’m a newlywed. I probably should learn how to brown meat or do something functional so we can eat and not eat out all the time.” So from there, I just literally, with the blog, I was like, “You know what? If I can teach myself how to cook, maybe I can teach others,” and it slowly progressed. So no, my love for cooking didn’t form probably until about 10 years ago. So it’s kind of funny.

It was actually kind of a funny story. So, it was a Giada recipe and it was for a swordfish bake sandwich with some arugula and lemon aioli, which was basically like Mandarin to me at the time because I had no idea what aioli was. I remember going to the store and getting all of the ingredients and I came home and you know, I put some oil in a pan. Well, I threw a solid chunk of swordfish into a frying pan. Can you imagine this? This is literally almost burning down the house. My husband walks in. He’s like, “What are you doing?” I’m like, “What? This is normal, right? You just throw in a frozen solid piece of fish into a hot skillet.” And he’s like, “No, you don’t.” I’m like, “Oh my God.” So it was a huge learning curve right there but we ended up saving the fish and it actually ended up being a really, really good sandwich and it was fantastic and I’ve been obsessed with lemon aioli and arugula and swordfish ever since.

It’s a funny story now. At the time, it was a little close to call in terms of almost burning down the house but yeah.

On Her Go-To Sources for Inspiration:

Lauren Grier of Climbing Grier Mountain on The Dinner Special podcast talking about some of her go-to sources for inspiration.

I have a couple. I mean, you have your standards like Food & Wine and Bon Appétit, they’re kind of always my go-to to make sure I’m staying with the industry and what’s going on and what’s relevant. I do look for other bloggers as inspiration. Jessica from How Sweet It Is is great. Joy the Baker is a nice kind of contrast because I’m not a baker so it’s nice to get like, “Oh, that’s what people do when they bake.” But I’m also inspired a lot by Heidi from FoodieCrush. She’s probably one of my favorite blogs to look at for inspiration because she does things so simple but they’re also creative as well.

On Deciding on What to Make for Dinner or Her Blog:

Lauren Grier of Climbing Grier Mountain on The Dinner Special podcast talking about deciding on what to make.

It’s interesting. I feel like it’s a simple process but it’s also like an easy process in terms of my cooking during the week is your basic chicken, potatoes, broccoli, rice. I just keep it simple because, to me, when I do stuff for the blog, it’s more adventurous. When I decide what I want to do for the blog, I always look at those simple meals that I make during the week and then I’m like, “How can we tweak this? How can we take a simple meal and then just take it to another level, like take a Middle Eastern twist on it or an Asian twist on it?” I think people get stuck in a rut, like I do, too. Just take the extra couple of minutes to figure out where else you can go with it.

On the Difference in Food Culture Between Denver and Chicago:

Lauren Grier of Climbing Grier Mountain on The Dinner Special podcast talking about the difference in food culture between Chicago and Denver.

Denver is geared towards healthy lifestyle. Everything is outdoors, versus Chicago, I mean, Chicago is healthy, it’s just it’s more like heartier foods. So to me, when I moved here, my palette definitely changed. I still kind of keep things more towards a lighter side in cooking, whether it’s more fresh ingredients, local, those kinds of things just because Colorado has such a different dynamic. Like I was talking earlier, Colorado’s very centered around brunch. If you don’t have a good brunch at a restaurant, you can kiss your tuckus goodbye because you’re not going to be around. Or happy hour, those things. So my food is definitely geared around kind of those…you can eat it for breakfast, lunch and dinner types of food versus like your three standard meals like in Chicago.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

I watch Restaurant Impossible. I love Robert, probably because we own restaurants and so when people go in there, I’m like, “Oh my God, they have no idea.”

I love Top Chef. I mean, I watch that. Quickfire Challenge, you name it, I would love to do it.

I probably would cry crocodile tears while I’m doing it but it would be the most fun ever. Plus I would love to meet Tom Colicchio.

What are some food blogs or food websites we have to know about?

Definitely Real Food by Dad. Matt is amazing. He kind of is similar to the way I cook. His recipes are simple but also you’re like, “Damn, that is such a great idea.” And also, My Name is Yeh. She’s addicting. She has the best smile. Her recipes are just so fun. And also, Heidi at FoodieCrush. She’s a mentor. She’s good at what she does. She has a great editorial background and I think people could really learn a lot from her.

Who do you follow on Pinterest, Instagram, or Facebook or Snapchat that make you happy?

Instagram is probably my most go-to as most people probably say. Ashlae from Oh, Ladycakes, her Instagram is this beautiful portfolio. She travels and creates beautiful food and to me, she makes it just look effortless. So to me, I appreciate that even though I know there’s some background to it. She’s just a really nice person in general too.

What is the most unusual or treasured item in your kitchen?

My onion goggles, no joke. I hate cutting onions and my husband got a gag gift one year, like someone gave him a pair of onion goggles. I was like, “This is ridiculous.” I tried them on. I’m telling you, they are lifesavers and no more tears. I look like a total dork but I swear, they’re my most treasured thing in the kitchen.

Name one ingredient you used to dislike but now you love.

Tabasco, which is funny because I literally just this past week, I did a whole week series with Tabasco. My husband loves Tabasco and so till I married him, I learned to love Tabasco. I love it now more than anything. It’s the best condiment ever.

What are a few cookbooks that make your life better?

I always keep Jacques Pepin’s Essentials cookbook. The man is a genius and he’s been around forever and he knows so I pull that constantly just to remember how to make an aioli from scratch. To me, it’s a brilliant cookbook in terms of like, he’ll give you recipes but he’ll also break down what you need to know in a very simplified manner. It’s not over the top. It’s straightforward. I can’t recommend that book enough. It literally is a lifesaver.

What song or album just makes you want to cook?

Like I mentioned earlier, Jason Isbell, his album, Southeastern. Me and my husband actually saw him in New York City live. He is probably one of the best artists to listen to because he’s a great storyteller and I feel like that is a basic way of when you’re cooking and you’re photographing and sharing this, it’s the perfect way just to set the tone of what you’re doing. He’s extremely talented and a wonderful singer and I highly recommend you check him out. He’s great.

On Keeping Posted with Lauren:

Lauren Grier of Climbing Grier Mountain on The Dinner Special podcast talking about how to keep posted with her.

Definitely Instagram, Snapchat, and just checking out the blog because I am out there and constantly just trying to create recipes. I’m always there if you need me. So always check out the blog.

Subscribe to The Dinner Special podcast

 

Filed Under: Podcast Tagged With: Bon Appetit, Chicago, Climbing Grier Mountain, Colorado, Denver, Food and Wine, Food Blog, Food Blogger, Food Network, FoodieCrush, Giada de Laurentiis, How Sweet It Is, Jacques Pepin, Jason Isbell, Joy the Baker, Lauren Grier, My Name is Yeh, Real Food by Dad, Restaurant Impossible, Southeastern, Tabasco, Tom Colicchio, Top Chef

004: Elena Rosemond-Hoerr: How Southern Food Stands Out From Other Cuisines

February 23, 2015 by Gabriel Leave a Comment

Elena Rosemond-Hoerr of Biscuits and Such on The Dinner Special podcast talking about keeping posted with her.
http://traffic.libsyn.com/thedinnerspecial/TDS004.mp3

Podcast: Play in new window | Download | Embed

Subscribe: Apple Podcasts | RSS

Elena Rosemond-Hoerr of Biscuits and Such on The Dinner Special podcast on How Southern Food Stands Out From Other Cuisines

Biscuits and Such

On her blog, Elena shares her love of southern cuisine and southern culture, and apart from the amazing recipes, you'll find gems such as her Cast Iron Chronicles, which is a series that documents the restoration of a seriously rusted cast iron pan.

She co-authored a cookbook called The American Cookbook: A Fresh Take on Classic Recipes, contributed recipes to The Meat Cookbook, and has a new book coming out in April called The No Time To Cook! Book, which you can preorder.

I am so delighted to have Elena Rosemond-Hoerr from Biscuits and Such here on the show today.

On Missing Home:

Elena Rosemond-Hoerr of Biscuits and Such on The Dinner Special podcast talks about missing home.

I graduated from the Maryland Institute College of Art which is an art school in 2008. I graduated right at the beginning of the recession which meant that I took a job that I didn't really want just to sort of float along. I was living in D.C. with my then fiancé, who's now my husband, and the apartment was decorated with all of his stuff which meant swords and dragons.

I was so out of place and I felt so homesick.

I just kept telling myself that if I could only make food that reminded me of home, I would feel better and it would be the way to get myself through this stretch.

I really wanted to make my grandmother's country-style steak, but I couldn't remember the whole recipe and I was a little dodgy on it. So I looked online because food blogs were starting to become a thing and I felt like I might be able to find some resources and there were no southern food blogs.

It was just a total lack of availability; there was nothing representative of the south online.

So I was complaining about it to Dan, my husband, and he was like, 'Well, you could just do it.' I was like, 'Oh, yeah, that's a good point.'

So I have a degree in photography, that's my background, and he is a web developer. So we put together Biscuits and Such and the first post, which was Country-Style Steak went up in October of 2008.

I have gone back and updated a lot of the photos and a lot of old posts. But, I have left the photos on that post because they are horrible and since they're so bad I think it's nice to look back sometimes and see how far I've come.

It's a good indicator of how much the blog and I have progressed over the past six years.

On Cooking:

Elena Rosemond-Hoerr of Biscuits and Such on The Dinner Special podcast talks about cooking.

My family is very passionate about cooking, all sides.

My mother is from New Jersey and her mother is very Sicilian and her father is very Irish; both families are recent immigrants and food is the way that they give love and the way that they nurture each other.

My father's family is very, very southern and on that side, also, food is how you comfort. You bring food to friends and relatives and families; potlucks for funerals, potlucks for weddings. It's the way that we nurture each other. So I grew up in a family where even through a lot of passionate fighting, the way that we connected and the way that we communicated was around the dinner table.

So I'm definitely not a chef. I learned from my parents and my grandparents and from experimenting. But food is something I've always been very passionate about.

I cook for my family pretty frequently. When I first started the blog, the person I was thinking of most was my grandmother, my father's mother, Barbara. We just spent a ton of time together throughout my childhood and my teenage years.

She cooked with me a lot and both of my parents were not super keen on having us in the kitchen when we were growing up because it got in the way of the productive things. But my grandmother would let me make JELL-O with her and let me dabble with her. It's really where I learned how to experiment.

I do love cooking for my family, now. My dad and I cook together all the time and it's really nice to talk to them about food and to feed them and to share traditions. Especially because what I focused the blog on is our southern food culture. So I really had a great opportunity to connect with my family about our family food traditions and foods that they grew up eating, and that they still love, and that I grew up eating and that I still love. That's been really nice.

On Southern Cuisine:

Elena Rosemond-Hoerr of Biscuits and Such on The Dinner Special podcast talks about southern cuisine.

The thing that stands out about this so much, to be both in southern cuisine and southern culture, is just the sense of warmth and a sense of community. I feel so loved everywhere I go in the south. The grocery store, my vet, the parents at the school where I teach. Everyone is just loving, and friendly, and welcoming, and warm and that's one of the things that I missed the most when I was outside the south.

Southern food is kind of the same way. It's home food, it's comfort food. It's not overly experimental or fancy. It's just good, quality ingredients made with care and that is something that I think is really special.

It definitely has its roots in sort of frugal, simple, farm-based, agricultural-based communities. They didn't have a lot of many things, but what they had was the time and energy to put into the ingredients and to really cook with quality and care.

On Being Fearless in The Kitchen:

Elena Rosemond-Hoerr of Biscuits and Such on The Dinner Special podcast talks about being fearless in the kitchen.

I was definitely always fearless.

It’s a really important quality, especially during recipe development.

I learned a lot of techniques, both with my parents and grandparents and through trial and error, just by sort of seeing what would happen if I combined these ingredients or if I tried this method.

I drew a lot of inspiration from watching them and from cooking with them. But a lot of my progression has just been through seeing what would happen and a lot of times failing and being cool with that.

On Kitchen Disasters:

Elena Rosemond-Hoerr of Biscuits and Such on The Dinner Special podcast talks about her kitchen disasters.

The first Thanksgiving after Dan and I started dating, we had his sister, her husband and their then two-year-old daughter, our niece Meredith, over for dinner. It was the first time that I'd ever cooked for them.

There was a lot of pressure because I had just started this blog and I bought a pumpkin to make a pumpkin pie. I was super excited to make it from the pumpkin and to do it from scratch. I made it and I was so proud. It had taken me hours.

Meredith and I whipped the cream together and we put it out. She took a bite and she started to bawl.

I was like, 'What happened?'

Then, I tasted it. I realized that in my excitement, I had forgotten to put spices in the pumpkin pie and sugar in the whipped cream. Two super essential ingredients. Pumpkins don't really taste like anything without the pumpkin pie spices. You need those. It was awful, it was so awful, I was so embarrassed.

The next year for her birthday, I made Meredith a chocolate mousse pie and she said it was 'pony magical.' That's about the highest praise a three-year-old will give you.

On Co-authoring – The American Cookbook: A Fresh Take on Classic Recipes

Elena Rosemond-Hoerr of Biscuits and Such on The Dinner Special podcast talking about co-authoring a cook book.

I got a call last June from someone at DK, which is a publisher based in London. They have U.S. and international publications and they're part of Random House.

They said that they had been interested in doing a cookbook about American cuisine, but that the author that had pitched the idea was from London. They didn't think it was a great idea for an English author to fly solo writing an American cookbook, so, they were looking for an American author to work with her.

I was super interested and it turned out that Caroline, my co-author, lives in Durham, which is about two hours away from where I live and is where I'm from. I drove up to meet her and we just really hit it off. We spent the day coming up with a list of all the recipes and dividing it up.

Then I spent about three and a half, four weeks cooking, writing recipes and cooking like crazy. The whole book was cooked and tested and re-cooked and written in about three and half, four weeks.

It was a really cool experience for me.

I had obviously been writing recipes and developing recipes for the blog for a number of years, but it was my first experience writing for a book where there are standards for how the recipes need to be written. It's UK-based, so I had to measure and weigh everything because it's the metric system which I am not familiar with.

There was this huge learning curve which was really challenging and also really fun. I'm very fortunate that my first cookbook was in such a wonderful environment where I had Caroline holding my hand and the editors holding my hand and everyone sort of showing me the ropes.

I'm very fortunate that since the American cookbook, DK has asked me to come back and work with them on two additional projects. So I did The Meat Cookbook and then we just wrapped on The No Time to Cook! Book, which has been fun.

The Meat Cookbook came out this past September so it's available. It's 300 recipes and so much more. It's a really great, solid cookbook and I contributed 50 recipes to that book.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

None. We don't have cable.

What are some food blogs or websites that we have to know about?

Nothing in the House is one of my favorite ones. Not Without Salt is great. Those are probably my two favorites.

Who do you follow on Pinterest, Instagram or Twitter that make you happy?

Instagram is great. I follow a ton of food bloggers but then also, a lot of lifestyle bloggers. One of my favorites is Hey Natalie Jean.

What is something all home cooks should have in their pantry?

Red pepper flakes.

Name one ingredient you cannot live without?

Red pepper flakes.

I love them because they add a really subtle heat. They add a nice undertone of spice that isn't overpowering and that you can use in any dish.

I put them in everything.

You never notice that they're there, but they add just a really rich and subtle heat, which I think is important in pretty much all savory dishes.

What are a few cookbooks that have made your life better?

I just bought Not Without Salt's new date night book, Date Night In.

I love her blog and I love that 'Dating My Husband' series, so I'm really excited to dig into that one.

When I was first learning how to cook, my husband bought me Tom Colicchio's Think Like a Chef. It's amazing because it teaches you processes, not recipes, which I think is so important, especially when you're first starting out.

Ratio is another one that's similar that's really great.

That teaches you how to make things… like the ratios for making cookies, the ratios for making cakes. The sort of standard recipes for all of these things that you can then adapt to your own needs.

That is absolutely what made me the recipe developer that I am now. I have a foundational understanding of how to make different kinds of dishes.

Keep Posted on Elena:

Elena Rosemond-Hoerr of Biscuits and Such on The Dinner Special podcast talking about keeping posted with her.

The blog is called Biscuits and Such. It's BiscuitsAndSuch.com. I am on Twitter and Instagram as @ElenaBrent. On Facebook as Biscuits and Such.

So you can find me and follow the blog and see new posts and updates on all of those places.

Have Elena's Special Dinner Dish Recipe Sent To You Now:

    First Name (required)

    Your Email (required)

    Filed Under: Podcast Tagged With: Biscuits and Such, Cast Iron Chronicles, Cookbook Author, Country-style steak, Date Night In, Elena Rosemond-Hoerr, Food Blog, Food Blogger, Hey Natalie Jean, Jell-O, Maryland Institute College of Art, Not Without Salt, Nothing in the House, Ratio, Southern Cuisine, Southern Food, The American Cookbook: A Fresh Take on Classic Recipes, The Meat Cookbook, The No Time To Cook! Book, Think Like a Chef, Tom Colicchio

    Hello! I'm Gabriel Soh, home cook, food enthusiast and your host of The Dinner Special podcast.
    Everything here on The Dinner Special is an experiment, just like with cooking. Thank you for listening and being part of the adventure.

    Enjoy the podcast?

    Click HERE to subscribe, rate and review on iTunes now.

    Let’s Keep in Touch!

    Copyright © 2022 · Epik on Genesis Framework · WordPress · Log in