Not Without Salt | The Dinner Special podcast

112: Sasha Swerdloff: Learning to Love Mornings and Hosting Brunch

March 2, 2016 by Gabriel Leave a Comment

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TENDING the TABLE

Sasha grew up on a farm in Oregon, and has always had a deep interest in food. With her cooking, she enjoys following the seasons and revels in the creativity, precision, tranquility and bustle required in the kitchen. Sasha is inspired by the food of the world and the simple things such as cooking from scratch.

I’m so happy to have Sasha Swerdloff of TENDING the TABLE, joining me here on the show today.

(*All photos below are Sasha’s.)

On Growing Up on a Farm in Oregon:

I grew up watching my mom garden all the time and helping her in the garden. So from that I developed this really deep love for where our food comes from and the whole process. And she also did a lot of preserving and canning. So we spent a lot of time in the kitchen together making jam and canning peaches and things like that. That was always really special for me. I always wanted to help in the kitchen too. She tells the story about how I stuck my finger in the food processor trying to– we were grating carrots or something and I was pushing the carrots down into the food processor and like shredded my finger because I was just so eager to help. So that sort of paints a picture of what I was like as a kid in the kitchen.

We also spent a lot of time walking around in the woods on our property and identifying plants and learning to forage and things like that. It was pretty magical and pretty special.

I grew up vegetarian. I didn’t have my first hamburger until I was 18 and I was abroad in Peru, before starting college. I went out to a bar one night and had a hamburger and that was my big rebellion. Actually my second semester at college I moved off campus into a house where we were able to cook all our own food because I just missed that so much. It’s always really been important to me.

On Learning How to Cook:

Just practice. I taught myself. We ate out a lot actually, too. Our property is pretty close to Portland and so we would go into Portland and eat out a fair amount. I always loved trying new things. I think that’s really shaped my learning around cooking. Just tasting new flavors and new combinations and then wanting to try that and experiment at home. That’s a big part of how I learned and it’s just through experimentation.

On Her Cooking Influences:

Mostly her (mom). My dad is a big cook also. But they’re separated so I didn’t see him that often growing up. I definitely when I did visit, he was always cooking dinner, he was always the one in the kitchen. And he, I think, taught me about proficiency in the kitchen and being efficient and knife skills and all of that. He was the person who taught me those things.

My mom and I still can together a fair amount actually, when I go to visit. So we just–over the holidays, we made a really yummy pear ginger preserve that we gave away as gifts to people. And I will help her can peaches still in the summer or freeze blackberries. She goes and picks blackberries around the property and we freeze those. We still do all those things together.

On Learning to Love Mornings:

I feel like I’m the most efficient and productive in the morning. So I think that’s part of it. I like getting up and starting the day and feeling productive. I have a yoga practice. So that’s a big part of it. I have a morning routine. I get up and I do my practice. I like starting the day that way. I think that shapes the rest of my morning so that I do my yoga and then I sit down and I have some tea, and eat a solid meal before I charge into the day. Otherwise, I just don’t like how I feel.

I think just taking the time first thing in the morning to pause and just make sure that you’re taking care of yourself, and what you need to start the day off right, is really important.

We have the same thing a lot. And it’s usually toast with some sort of veggies, usually like sauteed kale or spinach and an egg. It’s simple but I feel like it’s really good and the eggs are from our chickens. We have some chickens in here Seattle. So really good eggs and good bread and some greens. I’m happy with that.

On the Food Culture in Vermont:

There’s a really, really wonderful food culture there actually. Vermont is a big farming state, there’s a lot of dairy farms so there’s lots of really good cheese. There’s also just a lot of emphasis on local farmers and organic growing. There’s a really great community around food. So people really care about where their food comes from. There’s a lot of farmers’ markets. People know their farmers. There are farm stands everywhere. You can just drive down the road and stop and go into some little shack and pick up a bunch of veggies and eggs and meat. It’s really, really wonderful that community support around food and everyone caring about the land and their food.

There’s a lot sugaring, maple syrup sugaring in Vermont. One thing a friend in college taught us about, he’s from Vermont, was sugar on snow. So they just pour maple syrup on the snow in the winter and eat it. I always love that.

The other thing that we learned about recently was maple soda. So people will take the sap from the maple trees without even boiling it down into syrup and then you just mix it with soda water. And it’s got this really lovely flavor.

On Her Blog:

We moved to Seattle and I thought I was going to teach yoga. I’m an ayurvedic consultant also. So I tried that for a little while and realized that I really enjoyed practicing yoga more than teaching it. And I was floundering trying to figure out what my purpose was and what I wanted to do. My husband said, “Why don’t you just take some classes? Find some workshops or some classes that sound interesting and just try them.” So I took a workshop here with Ashley Rodriguez. She has a blog called, Not Without Salt. And the next day I started my blog.

It sort of just clicked for me that, “Oh, this is the perfect fit for me and all the things that I love to do. I can stay at home, I’m a little bit of a homebody, I can cook, I can photograph and tap into that creative side of myself and I can write about it.”

On Brunch at The Table:

I host benefit brunches every couple of months. Sustainability is really important to me. And I think people’s food choices are a really important way to impact the planet and the environment. And so I’ve started hosting these brunches. And I invite–it’s usually 18 people. And all the funds raised go to a nonprofit that’s doing some kind of work in sustainable agriculture or local food. We just have a nice meal. I source all the ingredients, I try to source them locally. I feel like it’s a nice way to expose people to the idea of sustainability and local food, without hitting them over the heads with it. They can enjoy a nice meal and learn a little bit about what’s going on.

It’s pretty time consuming. And I do it in my house, which is a little crazy.

Mostly because renting a space just cuts into the amount of money we can donate. So I have a table set up in our yoga room and two tables in the living room and I have to move furniture. I plan the menu which takes a fair amount of time but it’s the kind of thing where I’m just thinking about it all day long, like as I’m in the car or going grocery shopping. I end up e-mailing sponsors to try to get people to donate. So that takes a fair amount of time and then I spend a lot of time also planning the table setting and what it’s going to look like, because I want it to be beautiful. So that’s a big part of it as well.

Anybody can come, it started out with just friends and people we knew because I didn’t really have a network to tap into. But it’s grown and now I can publicize it on social media and people who are in my area will sign up. I usually partner with someone else to help out. So they often publicize also and tap into their network. So it’s really fun to meet new people. The last couple– a bunch of people have shown up at my door who I’ve never met before. It’s like, “Who are you? How did you hear about this?” It’s really fun to feel like I’m meeting new people and spreading the word about the issues that are important to me.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

None. I do not watch any cooking shows.

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

Some of my favorites, I really love Dolly and Oatmeal, she’s based out of Brooklyn. And Cannelle et Vanille, she’s based here in Seattle, her photography is really inspiring. So there’s a couple.

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

My friend Jessie Snyder of Faring Well makes me happy. She is always talking about happy dances and always has cute photos with silly faces. So that make me happy.

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

We had handmade pitchers made for our wedding as party favors. A friend who’s a potter made all these beautiful white ceramic pitchers. One of those are on the top shelf in the kitchen.

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

Apparently I used to hate avocados and now they’re my favorite thing in the world.

What are a few cookbooks that make your life better?

The new one that I just got that I love is Gjelina. It’s in LA, a restaurant there. And the photography in that one just blew my mind. It’s just a visual feast which I loved.

What song or album just makes you want to cook?

I don’t even listen to music when I cook.

I’m too much in my head thinking about flavors and recipes.

On Keeping Posted with Sasha:

I’m on Instagram and Pinterest and Facebook and Twitter and all those good things. But mostly Instagram. And then just following the blog, I post on there about once a week. So you can follow along there to see recipes and find out what’s going on.

094: Sarah Nevins: Cooking and Eating with Celiac Disease

November 25, 2015 by Gabriel Leave a Comment

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A Saucy Kitchen

Sarah moved away from everything familiar in Arizona to Sheffield, England in 2014, and busied herself in the one place where she was always comfortable, the kitchen. She feels strongly that the food we eat has a huge impact on the way we feel in our daily lives. This really hits close to home for her because her husband was recently diagnosed with Celiac Disease. Sarah created A Saucy Kitchen to share their journey to better health through their stomachs.

I am so excited to have Sarah Nevins of A Saucy Kitchen here with me today.

(*All photos below are Sarah’s.)

On the Role Food Played while Growing Up:

I was really lucky because both of my parents are really good cooks. My mom more so just regular, everyday meal cooking, and my dad’s really great on the grill. So I was pretty spoiled with that and I guess that’s why I got into it because I always had good food around me. If I wanted that to continue growing up, I needed to figure out how to do it myself.

For local foods, being so close to the border, I think we were spoiled with Mexican food. That’s something now, that I live in England, that I really miss. But other than that, I don’t know if there is anything… just lots of really cool coffee shops. That was probably my favorite part, going and just finding different things that you’d see featured on the Food Network and trying their cupcakes and the coffees. All that was really great.

On Her Curiosity Around Cooking:

It started really young. I was thinking about it and I remember having an Easy-Bake oven when I was really little. That’s the little microwave sort of thing where you just make single cookies and I loved that. Then my mom actually got me into baking quite young to help me learn fractions. I’m a very visual, kinesthetic learner and I felt it was really helpful to measure things out and figure how it adds up to a whole. I’m not good at math, but I am good at baking and it’s stuck with me since then.

I was around them cooking a lot, and I’d see what they did. When I was little, my mom had a shelf of cookbooks in our pantry that I’d often go to and pull them out and I just did it. Most summer vacations in Arizona, it’s really hot. It probably wasn’t the smartest thing to turn the oven on in 110-degree weather, but that’s what I would do. I’d just spend time trying out different cakes and things like that just getting my hands dirty and doing it myself.

On the Difference in Food Between Sheffield, England and Arizona:

I feel like in Sheffield or in England, in general, they have more of their staples that you recognize. And I don’t know if it’s just because Arizona doesn’t have anything that’s specific to them. But here you have a lot of fish and chips, and you get the classics like Yorkshire pudding, which I really love. There was a lot of different food. it was the same but very slightly different, which is kind of confusing.

We went to Liverpool, which is not at all like Mexico, and we went to this pub, which is not where you should buy Mexican food. And I was just really curious because I saw taquitos on the menu so I’m like, “Hmm?” And they were really nice but they were not taquitos. I feel like there’s a lot of things that they say is something like enchiladas and they’re great, but they’re not enchiladas. It’s funny seeing how different it is not having that influence there. But then they have a lot of really great food here. They’ve got a lot of Indian food because there’s a large Indian population. So you can get great curries. That’s something that’s unique to here, I think.

On Celiac Disease and What it Means:

Celiac Disease is an autoimmune disorder which is basically when your body confuses itself or things inside your body as being foreign invaders and attacks itself. With Celiac Disease, what happens is when you eat gluten, which comes from wheat products like bread. When it gets to your small intestine, your body kind of freaks out and starts attacking itself because it doesn’t know what to do. That just leads to a whole host of problems. When I looked it up last, there were about 300 symptoms of Celiac Disease. Which can be really difficult because, for the most part, people only think of the stomach issues when, in reality, you can have arthritis that you got from eating gluten and not even know it.

It is because he was diagnosed only a couple years ago but sick for about 10 years without even realizing it. It can take years and years for people to finally get a diagnosis.

It’s difficult too because it just affects people in so many different ways. His dad actually found out when he did that he also had Celiac Disease because it’s a genetic thing. But with his dad, he goes through his entire life not really realizing that there’s something wrong. Whereas, with Mike, when he was about 10 years old he got sick and he just never really got better from it because of the same exact thing.

On Learning to Cook Without Grains and Refined Sugars:

It was a lot of trial and error. A lot of research went into it because I used to just bake anything. I would use real sugar, real butter, real eggs, everything. Then we found out that he had Celiac Disease. It’s like, “All right, take out the gluten.” And then as we started uncovering more health problems, it felt like it wasn’t quite enough, so it’s like, “Okay, maybe cut back on the sugar, cut back maybe even on the eggs sometimes.” Really, I think with something like that, you just have to try it yourself and figure it out. One thing that helped me, I think, is just reading other blogs and seeing what they have to say. That helps you piece it together.

On FODMAP Foods:

FODMAPs is an acronym. It’s Fermentable Oligo-Di-Monosaccharides and Polyols. Basically what that is, is they’re carbohydrates that your body doesn’t fully digest. For most people, like me, I can eat garlic and I can have no problem. But if you’re someone with a lot of stomach issues, what happens is it sits in your small intestines and it just sits there and ferments, and it causes a lot of IBS problems. High FODMAP foods can be anything from apples to garlic and onions and things like that. A lot of people have found that their symptoms of IBS pretty much go away if they take out these foods. For some, it could be that you have a problem with apples but not onions. It’s one of those things where you just have to take it out for a while and see how it is and then slowly, over time, add it back in.

I think a lot of people are turned off by the idea of doing the elimination diet, which is where you get rid of food for a period of time and enter it back in. But I think the people who have gone through so many different health problems, it’s almost just too easy for them to do something like that because if it can give you your life back, it’s really not that difficult of a thing. Because it doesn’t have to be forever, it could be until your body gets back to health.

On Eating Out with Celiac Disease:

It’s so difficult because the thing is it’s very difficult to be completely gluten free. Just because you take the burger off of a bun doesn’t mean that meat is gluten free. By just touching it, it’s got gluten residue on it because it’s such a sticky thing. So we haven’t really been eating out lately because it’s been such an issue. But whenever we do, we call ahead and we tell them the situation, and we’ll talk to the chef. Either they’ll tell us, “I’m sorry, we can’t guarantee this,” or they’ll say, “We can set something aside for you,” which is really great when that happens.

I think in England there are so many people who are getting diagnosed recently that it’s pretty easy. It can be difficult because it is also, to eat gluten free, a very trendy thing right now. So people say it’s gluten free when it’s not. But because there are many people who have this issue as well, restaurants are really needing to learn about it. We’ve got a couple of restaurants I can think of where the owners are Celiac, so they get how serious it is and those ones are great.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

I quite like to watch Chopped. That’s one that I used to watch with my family. That one’s really fun. And I haven’t kept up this season but I really like The Great British Bake Off. For anyone who likes baking, that show is amazing. It’s just great.

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

I really like Not Without Salt. I think Ashley Rodriguez is a really great writer, and I really admire her. And I quite like Bev Cooks because she’s the opposite of her where she’s just completely zany, but it’s just so bright and fun, and I love it.

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

I follow so many people on all of those. I quite like following people with really great photography because I’m so jealous of it. So I like following Half Baked Harvest. She has such beautiful photography. Local Milk’s another good one. And this isn’t on any of those channels, it’s on YouTube, but my husband and I often watch someone called Greg from Ballistic Barbecue. It’s just fun because he just goes out and he just grills all these crazy things and makes these amazing hamburgers, and we quite like watching that. So I’ll add him to the list.

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

It’s not very unusual, but I treasure my coffee pot. After I moved to Sheffield last year, there were a few dark months when we didn’t have a coffee pot because they drink tea. So they had tea kettles and instant coffee, and I find instant coffee offensive. So I didn’t have coffee during that time, and I got one for Christmas and it’s amazing. It gets me through the day.

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

You know what’s funny? I cook almost exclusively now with coconut oil, and I hated the smell of it. I hated the way it made things taste. I don’t know if I just started off using really strong coconut oil, but now I really quite like it. I think it adds an unusual flavor to the dishes and it smells nice, makes your skin soft. So, probably coconut oil.

What are a few cookbooks that make your life better?

I don’t own as many cookbooks as I’d like to because I tend to be on the more minimalist side, but I have Mark Bittman’s How to Cook Everything and that is a really great resource for anyone. It pretty much covers the basics. I grew up on the Taste of Home cookbooks, so those ones are always special to me. I think they’re just great and fun.

What song or album just makes you want to cook?

I like listening to more upbeat things in the kitchen. And it depends on the week, but what I’ve found I’ve done lately is I just go on Spotify, and I find a Motown playlist and I just do that, and it’s a lot of fun.

On Keeping Posted with Sarah:

I keep my Facebook and my Instagram updated the most consistently so probably on one of those, and on both of them you can find me @ASaucyKitchen.

077: Laicie Heeley: How Everything Always Comes Back to Food

September 16, 2015 by Gabriel 2 Comments

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A Thousand Threads

On her blog, A Thousand Threads, Laicie writes about more than just food and recipes. She shares a lot about herself, from her wedding, travels and everyday adventures, she really puts herself out there for her readers.

I am so happy to have Laicie Heeley of A Thousand Threads here on the show today.

On Her Blog:

I actually started my blog because I had a day job that was fulfilling, but not entirely. I was writing, but I was writing about a lot of technical subjects and didn’t have the chance to write about the more creative things or do the more creative things that I enjoy doing. And so, around the time…my husband and I had been together for probably around five years at that point. When he proposed to me, I decided that it was an excuse to write about something on the Internet.

I started writing about the process of planning our wedding and of our lives at the time. It evolved in that way, eventually, to really be a representation of our lives together, and ultimately that all came back to food, because, for us, it does totally come back to food, with everything.

The relationships that I’ve built on the Internet, because I’ve been open and been willing to have those conversations with people and go back and forth, I’ve made so many good friends. It’s really been a great experience, so I’m glad that I wasn’t overthinking it at first and it allowed me to open up and keep it that way.

When I was putting it out there on the Internet and there weren’t any faces to go along with it, there weren’t any reactions. And honestly, the people that I found on the Internet, when they did appear, were so supportive and so great that it was really a good experience for me from the beginning, that I was able to make those friends, who I almost felt more open with, in many ways.

On Her Interest in Cooking:

I’m a 4-H kid from way back in the day. I grew up in Oregon, and I was in 4-H, I rode horses, that was the biggest part of my 4-H. But from the time I was very young, I actually did the cooking side as well and competed in the cooking contests in front of a judge, and it was all a very fun thing for me. It was always made fun for me, I think, particularly by my mom, who was really always interested in cooking, especially in baking. And she makes these incredibly amazing desserts that are just nuts.

She taught me how to make those things, and she taught me and brought me through that whole process of, the terrifying process of cooking in front of a judge when you’re 12 years old. It is crazy but it’s awesome, and I think it really fostered my love of cooking. I had a family of cooks, my grandmother was constantly baking pies.

And in Oregon, we all had big gardens. The fruit that my grandmother always baked the pies with always came from her garden, that was something that was crazy, that you just don’t experience that as much over here, quite as much as I did there and growing up. And it made me love food very much, having all those people around me who also loved food.

Some places have 4-H, some places have FFA, it’s a country kid thing. Some kids raise cows, and then they sell them at the auction at the county fair. It’s a thing that essentially all leads to the county fair, which is where you exhibit your work that you work on throughout the year. It’s kind of like Girl Scouts, but with a very country lean to it.

On Her Cooking Influences:

I think that my mom is hands down my greatest cooking influence. My love for baking, in particular, is completely shaped by my mother. And also my love for gathering people, I think, was shaped by my mother. Just a week ago, she had this huge event at her house for all of the women from her graduating class from high school. I don’t even know if I could track down the people from my graduating class from high school.

I’m really impressed by her. She had all the women from her graduating class over and had this beautiful, beautiful brunch party out on her patio and cooked everything and made this huge spread of desserts. My mom’s cheesecake is the craziest cheesecake that you’ve ever had.

Chocolate éclairs are something that she had always made and always brought. She was always this amazing home cook, but also one who never shied away from something that was tougher, like a chocolate éclair. She would make these fantastic cakes for my birthdays and just things that were just amazing. And I always really respected that, and still do.

On Working With Her Husband on the Blog:

We manage it quite well, actually. We both are really busy all the time, we have a lot going on. I have a nine year old stepson as well, and so we have all these things happening. And I think that ultimately, the blog and our various projects, because we’re both so passionate about them, they bring us back together in this way that we’re creating something together.

There’s nothing like creating, being able to create something with your spouse and really be excited about the outcome of it and just geek out over whatever this thing is. We both cook for the blog as well, and we shoot things back and forth.

He’ll have an idea, and I’ll add to it, and it’ll go back and forth and become this thing that’s really incredible. Even with the photography, I’ll style it, and then he’ll take the picture, and then I do the editing. So we have this very collaborative relationship that goes back and forth, and it makes us stronger in every way.

On Being Oregonian at Heart:

It’s not hard for me to live on the East Coast, but I’m certainly sad not to live on the West Coast still. I grew up in Oregon, I truly think that it’s the most beautiful place in the world. My parents are there, I love it there, I love the people, I love the food. The food scene in Portland, it’s always been amazing, but over the last 10 years, it’s really gone crazy. I go back there, and I just feel so completely close to home. I grew up on the coast, near the ocean, and there’s things about that that I miss. The East Coast is very different, it’s got a very different ethos, it’s got a very different approach to food.

But also, I’ve learned a lot, I actually live just outside of D.C., in the country, and one thing that I love about that is that we visit a lot of farms in the area, constantly. We get our eggs from the farm, we get our milk from the farm, we get everything that we can as locally as possible. And that’s really, really a cool aspect of this particular part of the area, that I didn’t necessarily have in my coastal town in Oregon, that I really appreciate here.

On the Difference in Food Culture Between Washington, DC and Oregon:

I was a vegetarian for many years, and that will make the difference very stark for you if you go from the West Coast to the East Coast, in general. It’s much harder to find good vegetarian food on the East Coast than it is on the West, because there’s a real love for meat here. And I respect that too, because I’m no longer a vegetarian, and there’s a reason, because it’s delicious. That’s one really big thing.

It used to be more so that there was a real love for local food that was easier to find on the West Coast than it is on the East Coast. I think a lot’s changed in the last few years, definitely, the restaurants have changed completely in the way that they approach things, and everyone is starting to appreciate that sort of thing more. And that’s really refreshing, that changes a lot. It’s amazing how much food can impact your love of living in a place, because it’s so much a part of your daily life. I really missed that when I first moved here about 10 years ago. Now, I would say it’s very different.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

I watch whatever’s on the Cooking Channel. Obviously, I watch Anthony Bourdain, anything that he does. I watch him on CNN now, because I love his travel show and what he does. I also love Ina Garten, she’s amazing. The things that she does, it’s really wonderful.

Mind of a Chef will always be the most amazing…Netflix, just binge on Mind of a Chef, I could do it over and over and over because it’s so awesome.

I’ve had a lot of really amazing food inspiration on Netflix, Jiro Dreams of Sushi and all the good ones that are on there that are just incredible.

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

There’s so many great people making good food. I love all the big ones, I love Joy the Baker, I love Not Without Salt. I love Smitten Kitchen, she’s just incredible. I don’t even know how she does it, but every single recipe that she makes on Smitten Kitchen is just out of this world good..

I feel like there are always awesome ones that I’m discovering too, like Lady and Pups is really a cool one that does some awesome things. And I love My Name Is Yeh and all awesome newer people as well. Not totally new but just doing crazy, amazing things. I’m blown away by the blogosphere and all the great cooking being done.

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

On Pinterest and Instagram, I’m on there all the time. My friend A Daily Something is really awesome. Her children are the cutest. What she does on her Instagram blows me away. And so many great photographers, like With Hearts, who really are so inspiring and also are often in the Pacific Northwest and remind me of home and are so incredible.

On Pinterest, there are so many people who are awesome as well, and so prolific. Local Milk, obviously, I follow her on Instagram, she’s amazing on Instagram. But she’s also really prolific on Pinterest and has this awesome Pinterest account that is constantly making me discover new, awesome things that are really, really cool.

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

I love picking up vintage things, I love bringing vintage things home, and you don’t always use them. Sometimes, they just sit around and they’re props or whatever they might be, and I’ve stolen every little weird vintage thermometer and various things from my grandma’s kitchen and have them in my drawers.

But one that we have is a juicer that we use constantly, which is actually vintage. Every time I use it, I think it’s gonna fall apart because it’s so old. But it’s also so effective and fantastic, and it really just has a handle, and you can squeeze down the handle, and juice. It’s a very, very good vintage juicer that we probably don’t need in our kitchen, but I like having it.

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

Corn. I love it if it’s made a certain way. I eat a lot of foods, I’m really pretty open to almost…put anchovies on something, I’m totally fine. I like all olives and things. I taunt my husband with olives because he hates olives, and I love them. But I never really liked corn, which is a pretty basic food that I think that growing up, I just never had it cooked in a way that I really liked it.

As I’ve grown up, I have found that the fresher the corn the better. And there are definitely awesome things that you can do to corn, like chili lime seasoning or things that are really good that make it a much more awesome dish. I wouldn’t necessarily say that I love it now, but I like it a lot more than I did when I was younger.

What are a few cookbooks that make your life better?

Sugar Rush is a fairly new cookbook that I’m so impressed by, because the level of detail in the cooking and in the breaking down the processes that make for a good pastry kitchen are really broken down in a way that’s just so awesome. Also, I’ve always had my Better Homes and Gardens cookbook and the ones that I’ve had sitting around forever that my mom got me when I first moved out of the house and will always be on my shelf. Those are some that I return to the most often, because they’re really those staples that you have in the kitchen, and they have these recipes that you can take, and you can run with them as far as you wanna run with them and make them crazy. And that’s something I always love doing.

What song or album just makes you want to cook?

The song or album right now that makes me want to do all of the things and get up and jump around is Shakey Graves’s new album, who is pretty awesome, and every song on there is really good. We saw him last year in this tiny little venue. We love going up to Newport Folk Fest in Newport, Rhode Island, and he was there and really knocked our socks off. So lately, when I’m in the kitchen, that’s what’s been playing on my speakers.

On Keeping Posted with Laicie:

I’m on Instagram a lot, @laicie, and I’m on Pinterest a lot also, on Twitter and definitely the blog, of course.

052: Brian Samuels: Cooking and Enjoying Fish

June 22, 2015 by Gabriel Leave a Comment

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A Thought for Food

Brian is a Boston-based food photographer, and on his blog, he shares a lot of vegetarian options, and considers his diet 98% pescetarian. A Thought for Food was started in 2009 and has been featured in Food and Wine, Food52 and Yahoo Food, just to name a few.

I am so happy to have Brian Samuels of A Thought for Food, here on the show today.

(*All images below are Brian’s.)

On Blogging:

I think to have a successful food blog, you have to be pretty dedicated. It’s very time consuming, so I think maybe not crazy is the right word exactly, but definitely devotion, passion, maybe a little obsessive. Maybe that’s a better term. That’s really why I think a lot of people who end up writing food blogs have that type of personality.

I would say the most challenging would be the writing of it. I don’t find myself to be a natural writer. I don’t easily sit down and the words flow out. There’s a lot of editing involved. And sometimes I’ll write and write and write, and then delete a huge amount of it. Then, sometimes, I’ll just delete the whole thing and start over again. It takes a while.

There are other times, though, where I sit down and it does flow out a little bit more and I feel like I do have something to say and then it’s a little easier to say it. But for me, the most fun and definitely challenging element, but still the most fun and easy in a way, would be photography. It’s something that I’ve always connected to, just being able to capture my own experiences through the lens.

Back in 2009, when I started the blog, it was, I guess, the start of when food blogs became really big. There were definitely the big ones, like, 101 Cookbooks, Smitten Kitchen, and a few other big ones. I read frequently and I was always creating the recipes and commenting on those posts.

I felt like I also had a story to tell about food, and I was throwing a lot of dinner parties with my husband, or my now husband. I wanted to share those recipes and I wasn’t necessarily expecting people to read the blog. I was just sending it out to family members and friends who asked for the recipes. But I just really felt like I had a passion for food, and it was a way for me to get that story out there.

On His Curiosity for Food and Cooking:

I think ever since I was little, I was always passionate about cooking and showed an interest in it. I remember growing up and my mom making dinner every night. She was very much into making home cooked meals. We had take-out once in a while, but for the most part, she really wanted to make things from scratch and educated us about food.

She worked with a lot of cookbooks herself, in terms of making dinners for us, making meals for us. I just always took interest. As soon as I smelled something, I was always by her side asking questions and wanting to know how she was doing things. And eventually, she had me help her out.

On Getting Into Food Photography:

I went to film school at Emerson College in Boston. And there, I focused on documentary film-making, and I really fell in love with being able to tell stories, especially through film, but about the real world, about real people and not necessarily scripted.

I ended up working for a documentary production company in Boston for three years. And that’s actually when I started the blog, was during that time.

I did see it as a way to combine my love for documenting, not necessarily through photography but just documenting my love for food, recipe development, playing around with recipes, and educating people about food, all that. So it wasn’t necessarily about the photography specifically at the time, but definitely about documenting it.

I was shooting originally, if you go back to old posts, not that I necessarily promote that, I was using a Canon PowerShot, just point and shoot. Taking pictures of the final dishes and maybe a few processed shots along the way. But I wasn’t using great equipment; I was still learning about techniques about how to photograph food. My passion for food photography developed because of that experimentation.

On Being (98%) Pescetarian:

A pescetarian is someone who eats vegetarian and fish. Red meat is out, poultry is out. Basically any land animals are out.

When I was 15, just for health reasons, I decided that I really wanted to cut out red meat from my diet. And I was still eating chicken and turkey, but I really wanted to cut out red meat from my diet. From there, I took out chicken as well. But I could never give up fish or dairy, because I’m just in love with those two things. And I think it allows me to be a little bit more adventurous in my eating, in terms of dining out and experiencing things.

For me, that’s such a huge part of my life, is not passing up the opportunity to try something. So the 98% is really where I will usually have a bite of something if we’re dining out somewhere and it’s really special.

My husband eats meat, so he’ll most likely get a meat dish when we’re dining out. I’ll sometimes have a bite of that. And I still think meat is delicious. He loves making smoked brisket and I’ll have a bite when he’s done, just to try it out. Because I usually help him out a little bit too. So I feel like if I’m doing it, I want to know what it tastes like.

For me, it’s really about where you’re sourcing your ingredients. I make sure that what we’re cooking is locally sourced if at all possible. And I’m knowing the farmers that we’re sourcing it from and all of that. We don’t do it often. I can justify it.

On Cooking Fish:

I think salmon is hard to mess up. It’s fatty.

It’s funny because a lot of people stay away from salmon because they don’t like fishy fish. I never get that because I love fish, and I love it whether or not it has a fishy taste to it. I’m okay with that.

I think they’re getting that from the oils and the fats from the fish probably, and especially with salmon. But in terms of fish that’s hard to mess up, I think that salmon is really easy to work with. It also holds up when you add a lot of flavor to it, so you could do soy sauce, you could do a marinate with it and you’ll still have a really nice fish flavor with it.

I think that some other fish are more delicate obviously. White fish, you don’t want to mess around with that too much, so you have to be careful with that. I always think salmon is really easy to work with. I think sword fish as well. It holds up nicely. They’re both very meaty fish too.

I would not say I’m a pro at cooking fish at this point. I think I have learnt that overcooked fish is not merely as delicious as seared fish. And, so with salmon, I’m trying to make sure that the skin is crispy if it still has a skin on it. That it is cooked all the way through but not overdone. I think working with high heat is really key with fish because you just want that point where it just cooks all the way through and you’re not cooking any longer.

Starting off with high heat is really key. It really depends on the fish and what you’re doing with it and how you’re serving it. I also like to play around with other types of sea foods like scallops and shrimps and we’ll rotate that in our diet as well.

On Choosing Fish:

When I go to buy fish in the store I don’t necessarily care if it’s previously frozen or not, I really look at where it’s being sourced from. With anything I want to buy as local as possible. And coming from New England or, the Pacific Northwest, you can usually find local seafood in these areas but I know that people in the middle of the country struggle with that.

I’m really looking for stuff that, I can have a dialogue with the person at the fish counter and say, when did this come in? Where did it come from? Tell me about it? I think when it came in is usually a good sign of freshness, and yes, that’s pretty much my thought process behind it.

I think the frozen element really makes a difference because as soon as it hits the cold it’s obviously going to preserve it longer. It depends on the fish. Yes the previously frozen thing doesn’t bother me as much as the farmed versus wild caught. If it’s frozen and it tastes good then, great. I don’t think it matters either way necessarily. I don’t think it affects the flavor of it too much.

Here in New England I’ve had the luxury of being able to get fish that was caught that day and having it and there’s a deeper flavor in it. You’re tasting the ocean. It hasn’t lost that flavor. I think a fish that has probably been frozen, it sort of loses that depth.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

Top Chef.

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

I think most people already know these sites but some of my favorites are Sprouted Kitchen and Happy Yolks is a favorite of mine as well, and Not Without Salt is one of my all times favorites. I think Ashley was on your show actually at one point.

Those are definitely some of my top three.

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

All those people definitely. Is it sad that West Elm makes me really happy when I see those pictures?

I’m a sucker for, we have a new house, I follow them just to see what they are posting about. So that always makes me happy. I would definitely say Ottolenghi’s Instagram feed always, I’m always unbored with that and Local Milk is a favorite as well.

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

This is a tough one. It’s funny, the weird one that popped into my head is an egg slicer. I don’t know why and I don’t think I have a connection to it really but it just popped into my head.

I don’t think it’s one of those things that people have but I actually use it fairly frequently. Whenever I want to do a big salad for one of my big weeknight meals. If I want a hearty salad. I always put hard boiled egg on it and it’s just an egg slicer. So I’m saying the egg slicer.

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

Mushrooms. I think would be the one. I was such an adventurous eater growing up but mushrooms, I was disgusted by and now I’m obsessed with them.

I think for the most part we always had it with chicken, in a chicken dish. Or it was on top of pizza. My sister loved it and I think I just hated it because she loved it so much. But I’m obsessed with it now.

What are a few cookbooks that make your life better?

For the most part I look at cookbooks for the pictures to give me inspiration. Recently, the ones would be definitely Plenty. All the Ottolenghi books, I’m always going back to them. Ashley’s book, Not Without Salt’s, Date Night In I’ve been going to too.

I think the same goes for magazines as well. I subscribe to a lot food magazines and usually I go through for the pictures. I love the new Sift magazine by King Arthur Flour. Great pictures and it just gets you thinking, because it’s so baking focused, it gets you thinking outside the box.

What song or album just makes you want to cook?

Van Morrison’s Astral Weeks or Norah Jones’s Come Away With Me. When I’m cooking, for the most part, I want that chill music with a glass of wine and it mellows me out.

On Keeping Posted with Brian:

Definitely through Instagram in terms of more day to day. It’s beyond just the food world. It’s also, I put up pictures of my dog, and where I am, and what’s going on in life. On Twitter as well. Those would be the top places. But I’m also on Facebook and all those wonderful sites.

Lazy Day with Not Without Salt, Steamy Kitchen, and Sift and Whisk

March 21, 2015 by Gabriel 2 Comments

There are so many reasons I love doing these podcasts, but one in particular is that I get to learn so much.

This week alone, it was cool to chat with Ashley Rodriguez of Not Without Salt about food and how it can help relationships flourish, and then with Jaden Hair of Steamy Kitchen, where I totally connected with her on the food she shares and similar Chinese childhood experiences.

Finishing off the week with baker and desserts extraordinaire Maria Siriano of Sift and Whisk, talking with her was like chatting with an old friend.

It really doesn’t get much better.

Below are some of the fun and cool things they mentioned on their podcast episodes.

Ashley Rodriguez, Not Without Salt

With Ashley’s new book – Date Night In, we talked a lot about food and how it can help relationships grow. If you missed it, catch her episode HERE.

Also, find out what Ashley would have as her World Ending, Last Meal HERE.

A Cooking Show She Enjoys:	MasterChef Junior
Some Food Blogs We Have to Know About:	Sprouted Kitchen Seven Spoons A Sweet Spoonful
Someone to Follow on Instagram:	Helen Dealtry
Cookbooks that Make Her Life Better:	Eat by Nigel Slater Frankies Spuntino cookbook

Jaden Hair, Steamy Kitchen

If you’re at all intimidated by Asian cooking, or simply want to learn more, Jaden is your go-to. She shares a ton of tips on her episode HERE.

A simple comfort dish is Jaden’s choice for her Last Meal, find out what it is HERE.

A Food Show She's Watched with The Host:	The Pioneer Woman
A Cooking Website and Food Blog We Have to Know About:	Simply Recipes Lady and Pups
Best-Selling Books She's Appeared In:	The 4-Hour Chef The $100 Startup
A Music Album That Makes Her Want to Cook:	Big Night movie soundtrack

Maria Siriano, Sift and Whisk

What can I say, I probably chuckled way more than usual during my conversation with Maria. How does George Clooney work his way into a conversation (several times) about baking and food? Find out HERE.

Maria knew exactly what she wanted for her World Ending, Last Meal, but who’d be performing? Well, she was a bit conflicted. Find out who she decides on HERE.

A Cooking Show She Enjoys:	Good Eats
Some Cooking Websites and Food Blogs We Have to Know About:	Serious Eats Bakers Royale Half Baked Harvest The Sugar Hit Sugar Hero
A Few Cookbooks That Make Her Life Better:	Cook's Illustrated cookbook Food Revolution by Jamie Oliver Baked cookbooks
An Album That Makes Her Want to Cook:	West Side Story soundtrack

As mentioned, it’s so much fun to chat with my food heroes.

I learn so much from them.

I hope you enjoy listening! If you do, please head on over to the iTunes page and subscribe HERE. It’s free. And if you REALLY enjoy the show, I’d be so grateful if you would rate and review it on iTunes.

Until next week, I hope you have an amazing lazy day.

Gabriel

010: Ashley Rodriguez: How Dating At Home Helps Us Reconnect

March 9, 2015 by Gabriel

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Not Without Salt

Ashley was on a path to becoming a pastry chef at Spago in Beverly Hills when she found out she was pregnant and everything changed.

Today she has a successful blog, named best cooking blog by Saveur in 2013, and a new book called Date Night In, an extension of a popular series on her blog called Dating My Husband.

I am so excited to have Ashley Rodriguez of Not Without Salt here on the show.

On What Drew Her To Starting a Blog:

When my husband and I were living in LA and I was working at Spago, I would come home and have all these crazy stories from the night’s work. He was like, “You should start a blog.” And that was the first I’d ever heard of the word blog.

As I do often with his ideas, initially, I laughed it off and I’m like, “No, who would read that? What is that? I don’t know plus I don’t really have time for that. I’m working at the restaurant all the time.”

It wasn’t in the plan for me to leave the restaurant so abruptly. We found out we were pregnant and then things changed from there.

The blog initially started after we had moved back home to Washington State, and I started my own dessert catering and wedding cake business. And so the blog was my free website.

It started off like, “Hey, look at the cake I made last weekend,” that sort of thing, until it evolved into what it is now.

So it’s really the blog that taught me how to write recipes, how to take pictures of food, and even writing about life itself.

It’s really, really evolved over the eight years that I’ve done it.

On Blogging:

I think the most natural is the recipe development or the idea for the food.

Recipe writing is a whole other subject just because I’m not a meticulous cook, and so it’s hard to write recipes in that way. But coming up with the food ideas, I think, comes pretty naturally for me and then also the photography aspect.

The writing is the hardest and I think I could have so many more recipes and so many more photos and things like that than I actually share. But it’s often the writing and what’s the story behind it and what’s the point of this recipe that keeps me from sharing more often.

It just takes so much time, and it takes so much attention.

I feel like I’ve lost touch with the blog through the process of writing the book because I’ve put all of myself into the book, which I wanted to do, but sadly the blog lost its way. So I’m hoping to find my way back to it.

Right now I’m in this crazy process having just launched a cookbook that my level of respect and empathy for others who have gone before me and wrote a cookbook, it’s just crazy. I just value cookbooks in such a different way now. So I’m going back and going through my library and finding inspiration from others in that way.

I look at the blog as kind of like this encyclopedia of what has inspired me, throughout the years, throughout the course of the years. It’s rare that I post a recipe that’s a straight recipe from someone else’s cookbook but there’s often inspiration there.

On Where Her Love of Pastries and Cooking Came From:

I don’t have a super romantic idea of having all these memories in the kitchen and all of that. There are a few of those, but what I do have is I grew up not being afraid of the kitchen, which I think is a huge gift that my mom taught me.

Even though I didn’t spend hours with her in the kitchen, I watched her and I watched her not following a recipe. I watched her coming up with a dinner in 20 minutes from whatever she could find in the cupboards and throwing in some spices here and there and just being fearless, and I think that’s a huge, huge gift.

So it’s never been intimidating to me, the kitchen and cooking.

But it really wasn’t until I lived in Italy for a semester where I fell in love with food and the culture around the food. I was studying there as part of my art degree, when I once thought I was going to be a high school art teacher. It was the first time I experienced a culture where life happens around the table.

Initially I felt guilty for spending all my money on meals that would vanish and what do I have to show for it. But I quickly realized that that’s silly because what was happening around the table was even more important than the food that I was absolutely falling in love with and enjoying.

I came back with just this renewed excitement and just having completely fallen in love with food.

And then the pastry, I’ve always loved sweets and I felt that pastry really married my love of art and food, so that’s kind of the route I took.

On Her Popular Blog Series “Dating My Husband”:

That series started four years ago which is crazy to me.

We have three young children, and when I started the series they were very, very young. Our youngest was just a baby, and I remember in that time missing my husband.

We both worked from home so it’s not that we weren’t seeing each other, but we were completely not connecting and we were just basically trying to survive that time of our lives.

I remember always just looking at him and realizing that I see him more as my roommate rather than my husband or best friend. And I really didn’t like that feeling.

The way that we used to connect, we would go out every Friday night before we had children when we were dating and try new restaurants and new foods. We kept journals, going to these restaurants, on what we tried and I really missed that.

Going out on a weekly basis wasn’t really in the budget like it used to be, but I realized that the kids go to bed pretty early and the hours that we were using in the evening, I would often grab my computer and he would grab his. And I would go to the couch and turn on the TV and eventually fall asleep on the couch.

There were many hours in the day where we were just not using because I often used that as my time, once the kids were in bed, I’m off the clock, I’m done.

But what happened then is I completely neglected our relationship and forgot how important that was and it was definitely taking its toll.

The weekly date nights that we started, I used it as a time to really stretch myself in the kitchen too.

Because the other thing that happens sometimes when you have children is you kind of get into these ruts and cooking becomes a chore and I wanted to continue to fuel my passion for it and love for it.

So I stretched myself in the kitchen and cooked the sort of food that I don’t cook on a regular basis and really make that evening feel special.

The initial part of the series was that yes, we would do this once a week, which we definitely tried to do. We still try to do it. It does not always work but that’s okay. It worked really well when I was writing a book about it because the accountability of writing a book made it.

On Her Book, Date Night In:

As I saw the response from Dating My Husband, I realized okay, I’ve hit on something here that people can relate to which was exciting.

The emails that I got from people from reading that series and the comments I received from those posts were by far just some of my absolute favorite.

As much as I love food and cooking and recipes, again, it’s really what happens around that food and around the table that’s what really excites me. And so that was really wonderful. Plus it put to use all the relationship classes and the relationship books that I read growing up. It married these two subjects that I find very, very fascinating.

There is this woman, she’s a Seattle food writer, Rebekah Denn. She was the one that actually said, “I think there is a book here” and at that point, this was really, really early on in the series.

The desire to write a book was definitely, definitely there. I had had offers of writing a cupcake book or things like that and none of them really felt right. I explored this Dating My Husband option every now and again, but we hadn’t been doing it long enough for me to write about it from a really genuine and sincere place. It felt to me in midst of it a very, very slow process but eventually it came to be, and I spent a year working on the proposal and eight months writing the manuscript.

It really stays pretty consistent to the original posts. In fact, there are still rewritten versions of some of the original posts. But the book itself is 25 chapters and each chapter is a different meal.

It’s arranged seasonally and lots of them have cocktails.

They all have desserts since obviously that’s where it kind of all started from. And it’s fun food.

It’s not how we eat on an everyday, weekday basis, but there’s fried chicken and the food that excites me and kind of lures me into the date.

Each chapter starts with a really honest narrative about dating my husband and about just the intention behind it and just what it takes to make a long-term relationship really work. And obviously, there’s much joy and happiness in that but there is a lot of work, so I speak really honestly about our marriage.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

I just started watching Master Chef Junior with my kids, which has been so fun. I usually don’t like those kind of reality cooking shows, but to experience it with them and for them to see these young kids have so much talent and so much ability in the kitchen, it’s been really inspiring.

As a result of that, actually, I’m teaching my eight-year-old how to make an apple pie today. So I’m pretty excited.

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

I think probably many of them you already do know about.

I read Sprouted Kitchen, Seven Spoons, and actually both of those they have books coming out this year.

And another good friend of mine has the blog, A Sweet Spoonful.

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

I think Instagram is my most happy place right now as far as social media stuff goes.

I follow a ton of food people for sure, but I actually love following people who aren’t in the food world. So different artists. Right now I’m following Lisa Condlin who’s an artist/illustrator. Helen Dealtry, who’s out of New York, painter.

It’s fun to step outside the food realm.

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

Salt!

I think it’s one of the most important ingredients, if not the most, and I think home cooks tend to be a little bit afraid of using a lot of salt.

It still sort of has a bad rap although that’s changing, which I’m very happy about.

And salt of different kinds and varieties, it’s exciting to play around with that and different flavored salts and things like that. Although I usually tend to stick with vanilla and smoked salt. The other ones don’t do it for me.

Name one ingredient you cannot live without?

Salt.

What are a few cookbooks that make your life better?

Anything by Nigel Slater just really, really makes me happy. It makes my life better.

I go through so many different phases. I’m inspired by different books at so many different times.

Last night I cooked from this Frankies Spuntino cookbook that was really fun and it’s a beautiful, beautiful book.

I have so many friends that have written books that are really fun to read and inspiring.

I love particularly the book Eat. I wish I could write a cookbook like that. It’s basically just a list of ingredients and how to put them together, but it doesn’t really give super precise measurements. Just a nob of this and a bit of that and so I love that.

What song or album just makes you want to cook?

I wish my husband was here to answer that. He is the family DJ.

He has such a great taste of music and he puts on music tailored fit to our date nights and all that kind of stuff, but I don’t really know what we’re listening to a lot of the time.

Keep Posted on Ashley:

I really like Instagram. I think that’s my most regular. That and my Facebook page for the site. So on instagram I’m @Ashrod and Facebook is, you can find me at Not Without Salt.

Have Ashley's Special Recipe Sent To You Now:

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

February 23, 2015 by Gabriel Leave a Comment

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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:

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:

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:

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:

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:

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

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:

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.

On Growing Up on a Farm in Oregon:

On Learning How to Cook:

On Her Cooking Influences:

On Learning to Love Mornings:

On the Food Culture in Vermont:

On Her Blog:

On Brunch at The Table:

The Pressure Cooker:

On Keeping Posted with Sasha:

On the Role Food Played while Growing Up:

On Her Curiosity Around Cooking:

On the Difference in Food Between Sheffield, England and Arizona:

On Celiac Disease and What it Means:

On Learning to Cook Without Grains and Refined Sugars:

On FODMAP Foods:

On Eating Out with Celiac Disease:

The Pressure Cooker:

On Keeping Posted with Sarah:

On Her Blog:

On Her Interest in Cooking:

On Her Cooking Influences:

On Working With Her Husband on the Blog:

On Being Oregonian at Heart:

On the Difference in Food Culture Between Washington, DC and Oregon:

The Pressure Cooker:

On Keeping Posted with Laicie:

On Blogging:

On His Curiosity for Food and Cooking:

On Getting Into Food Photography:

On Being (98%) Pescetarian:

On Cooking Fish:

On Choosing Fish:

The Pressure Cooker:

On Keeping Posted with Brian:

Ashley Rodriguez, Not Without Salt

Jaden Hair, Steamy Kitchen

Maria Siriano, Sift and Whisk

On What Drew Her To Starting a Blog:

On Blogging:

On Where Her Love of Pastries and Cooking Came From:

On Her Popular Blog Series “Dating My Husband”:

On Her Book, Date Night In:

The Pressure Cooker:

Keep Posted on Ashley:

Have Ashley's Special Recipe Sent To You Now:

On Missing Home:

On Cooking:

On Southern Cuisine:

On Being Fearless in The Kitchen:

On Kitchen Disasters:

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

The Pressure Cooker:

Keep Posted on Elena:

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