20 Questions with Ellie
Ellie Goldman’s mom Christie stopped me in the produce section of our favorite Charleston grocery store about 10 years ago to inquire about cooking classes for kids. “My daughter loves to cook!” she explained. She signed her up for my Summer cooking camp and suddenly Ellie and I became fast friends. Fast forward, Ellie is now deciding which college she will attend in the Fall.
On any given night, one of the three Goldman kids will plan the menu and make dinner for the family. Her younger brothers (and of course her parents and neighbor grandparents!) will miss her in the kitchen once she leaves for college. They can all be sure she will know how to feed herself (and likely throw a fabulous dorm room dinner party!) at whichever university she chooses.
What’s your 20 minute recipe? I like to make butter and salted pecans. I make them around the holidays and also mom keeps pecans in the freezer so I can make them any time. It’s just pecans, butter, and I like to use J. Q. Dickinson salt. We gave them to all our neighbors at Christmas, wrapped in little takeout boxes lined with tissue paper.
What’s your favorite city? Chicago. I love the shopping and the big city vibe. It’s clean and progressive, I like that!
What’s your favorite restaurant in your current city? Pies and Pints. I like all their pizza varieties and usually fall back on the sriracha shrimp.
Treasured find in the back of your fridge? Godfather peppers from (our neighbors) the Leefs. They can be used on anything! I like them on steak, or from a fork.
Who taught you to cook? My mom taught me, she’s a really good cook! My grandma taught me to bake.
What’s your go-to dish for company? I like to make a cheese platter with crackers, grapes and apples. It always features brie baked with honey.
What’s on your cooking playlist? I like to turn on happy upbeat music that makes you feel happy and good!
Coffee, tea, or Kombucha? Coffee! We have an espresso machine and I like it with almond milk and a little sugar.
Dinner with friends—at home? or out? I like to cook for people. It’s more fun than going out.
Most stained cookbook page? I have been collecting recipes in a notebook and the most stained page is the recipe for red velvet cupcakes.
Indispensable kitchen tool? Silicone baking mats for cookies or macarons. They make life so much easier!
Staple childhood comfort food? PB&J, grilled. Creamy peanut butter and strawberry jam, on Charleston bread if we have it.
Who would you most like to share a meal with? past, present or fictional? The young actor Timothy Chalamet. I really like the films he’s in.
Best thing you’ve ever eaten in an airport? a great fresh food breakfast in Chicago. I don’t remember the name of the place but it was great finding greens and fresh stuff.
How do you like your toast? Wheat, toasted not too brown with creamy peanut butter right on it, then honey.
Favorite pizza topping? Banana peppers, they go well on a lot of pizzas.
Where would you want to take a cooking class? at a vineyard in Italy.
Three Instagram accounts you follow? Taste of All Charleston, elaborate cakes, and videos of exotic foods
What’s your Counter Intelligence cooking tip? If you are baking macarons, make them in the winter when it’s drier.
What’s your favorite sports team? Virginia Tech. I’ve been brainwashed by my parents.
Quick to make and great for gifts, Ellie loves these butter and salted pecans.
Ellie’s Butter and Salted Pecans
all you need is butter, pecans, and salt. For each cup of pecans, you’ll need about a tablespoon of melted butter and a half teaspoon of salt. Toss this trio together in a bowl, scrape it all out onto a rimmed baking sheet (preferably lined with a silicone baking mat or parchment paper for easy cleanup), add another good sprinkle of salt, and bake at 350 for 10-15 minutes. Check at 10 minutes when the aroma begs you to open the oven door. Have a peek. Depending on how you like them/the oven, cook a few extra minutes without leaving the kitchen. Remove the baking sheet to a wire rack to cool, then store in an airtight container for up to a week or wrap for gifts.
