20 Questions with Cameron

Whenever I need a therapeutic dose of laughter, I call Cameron Washburn. He could field calls on a paid line just to lift someone’s spirits. When he picked up the phone for this interview, he mused, “How did you get my number? This is supposed to be a closed line!” He went ‘off the record’ a few times when answering my simple questions. My husband met Cameron freshman year at University of Florida. where they were in the same fraternity pledge class. Then became roommates and brothers forever. He was in our wedding and hit the dance floor with another groomsman doing the Love Shack. I cry laughing at the memory.

Cameron and his wife Lisa live in Atlanta with their teenage daughters Abby and Sarah. We keep visits on a high frequency and most recently they hosted us spontaneously in their home when we invited ourselves for a weekend stay for the Peach Bowl. ‘Come ahead!!’ they said, not fully disclosing they were hosting Lisa’s family and her dad’s 90th birthday party. Friends + Family = Framily. They coined this term and it’s perfect.

What’s your 20 minute recipe? We are a family full of pasta-tarians so we often make pasta. I love a pan-seared chicken breast with some kind of cooking sauce. Also I like to get Lisa to think I can get the Weber going quicker than it actually happens. I’ll create some distraction and open a beer for her, then light the chimney starter for the grill. Or we order Thai. To be more honest about it, I grill a lot of stuff on Sunday to stock the fridge for the week.

What’s your favorite city? Right now I like where I am. I’ve come to enjoy Atlanta. My wistful city is Florence even though I’ve only been there once. Really it’s wherever you guys are.

What’s your favorite restaurant in your current city? EATS on Ponce. They have the BEST jerk chicken. It’s fall off the bone good! I go for the plate with black beans, collards and corn bread. There are some killer places on Buford Highway. Let people know it’s there, they should stop by.

Treasured find in the back of your fridge? Hot sauce. When I’m pretty sure I’m out of hot sauce and find some, it makes me happy. I was in that situation recently.

Who taught you to cook? My grandmother. If she was making something I didn’t like for dinner, she’d have me scramble some eggs for myself. More than teaching me how to cook, she taught me how to feed myself.

What’s your go-to dish for company? Depends who’s coming over. Typically a steak dinner. Lisa does a really good batch of chicken parm.

What’s on your cooking playlist? If it’s the whole family, we’ve been going with The Beatles. We just saw the movie Yesterday. Often it’s (Tom) Petty. I’d rather not get demographic’d but sometimes it’s ‘Alexa play alt country’ or ‘Alexa play the Wilco station’

Coffee, tea, or Kombucha? I’m a coffee guy. I drink A LOT of coffee. First thing in the morning. In my house before I get out of my PJs

Date night—at home? or out? Are the kids home? We have two teenage daughters and if they’re home, we go out. Really it’s a mix.

Most stained cookbook? Your Keepers*. We made your enchiladas just last week. The oven fries are a staple. We make the vegetarian chili and add ground turkey. (*Note: I handwrote a cookbook Keepers a collection of favorites for Christmas gifts in 1992. Fun to see it’s still in use!)

Indispensable kitchen tool? I love my cast iron skillet, and the spatter screen in conjunction with it. Though sometimes it seems the spatter screen doesn’t work so maybe it is dispensable.

Staple childhood comfort food? Moon over Miami, you know the egg in the nest. It tastes just like it used to. You use plenty of butter on both sides of the bread. The circle of toast is the best part! Grill the bread on both sides before cracking the egg into the middle. Flip it over once it’s set and flip it again. It saves any kind of bread you have. When you use really good bread you’re just nailing it!

Who would you most like to share a meal with? past, present or fictional? Jesus, as a historical figure. I have some questions. I’d say ‘hey what’s the deal?’

Go-to olive oil? First cold pressed extra virgin? I don’t really have one. I don’t want to pretend. I’m not that culinary.

Best thing you’ve ever eaten in an airport? That’s EASY! Popeye’s. There are two terminals in Atlanta. I don’t know why people go looking. I will get it way too close to boarding time. I’ll get on the plane with it. The beauty of it is you don’t even need to be in an airport to enjoy.

Ideal grilled cheese? I like it the same as the cheese on my burger. American. It’s ideal. I love the melt on it. Two slices of Kraft American singles. Butter on the bread AND in the pan. Use the best sliced bread you can get your hands on.

Favorite pizza topping? Crushed red pepper to sprinkle on top.

Where would you want to take a cooking class? At your house. You’re my favorite cook in the world.

What’s your Counter Intelligence cooking tip? Make sure you have your kitchen faucet converted to regular stream to prevent matrimonial unbliss. If it’s on shower spray and you have a stack of plates in the sink it’s just a mess.

Three things next to your stove? A spoon rest which changes depending on the season. We just put the Christmas one away. We have a spice drawer right there and the carb corner which is a basket of miscellaneous breads.

What’s your favorite sports team? Florida Gators

When I announced I was finished with the questions, Cameron interrupted, '“Hey Ape, you didn’t ask me how much I bench.”

Exactly 5 ingredients, significantly less than 20 minutes. Add seasonal fruit and you have a quick meal fit for a king or queen!

Moon over Miami

Some call it Eggy Toast, Toad in a Hole, I’m sure there are more names. My mom calls it Cowboy Toast. This one is Cam’s comfort food which doubles as a 20 minute recipe.

For each serving you will need: a slice of bread with about a 3-inch moon circle cut out of the middle, some soft butter, an egg, salt and pepper.

HEAT a medium skillet over medium heat and add a small pat of butter. Spread both sides of the bread and the bread moon with butter and place them in the skillet. When the bread just begins to brown, flip both pieces over and crack the egg into the hole. Sprinkle with salt and pepper. When the egg just begins to set, carefully flip and cook on the second side until the white and yolk are at your preferred degree of doneness. In all, just about a minute and a half per side for ‘over easy.’

SERVE with the moon rising or setting with a side of fresh fruit.

20 Questions with Susan

What a delight to reconnect with a college girlfriend after 20 years of separation! I met Susan Miller in the mid-80’s at Farah’s, a close-to-campus restaurant where we worked when we were students at the University of Florida. Our friendship flourished in her kitchen where we would gather for regular gourmet girls’ nights, the perfect escape from textbooks and waiting tables. After college, we got together from time to time, sharing recipes and laughs. With both of us raising three kids and moving to far flung places, our frequency faded.

Susan speaks in song notes, a voice that sounds the same today as it did 20 years ago. We picked up like no space had ever come between us and we will keep the communication humming! What a treat to get hold of her impressive recipe collection. We plan to make 2020 our in-person reunion year, meeting soon in Nashville to watch her son on the big league soccer field. I vote we rent a vacation home for this visit so we can stir up some fun in the kitchen.

What’s your 20 minute recipe? I don’t make a lot of things that take 20 minutes! If I’m cooking, I’M COOKING, now that my kids are gone. Well, there is a salad I love and it’s perfect in the winter. It’s dressed up oranges and fennel with arugula and parmesan.

What’s your favorite city? Anna Maria Island on the West coast of Florida, soft white sand and not a lot of development.

What’s your favorite restaurant in your current city? Bar la Grassa in Minneapolis. Upscale Italian, delicious pastas and seafood. I love their gnocchi with beautiful roasted cauliflower and orange sauce.

Treasured find in the back of your fridge? Fig jam, it’s great on grilled cheese or on a cheese board. When I find it I’m always happy!

Who taught you to cook? I taught myself. My mom hated to cook! I also learned from friends who love to cook. To me nothing is more fun than sharing a recipe you love with a friend.

What’s your go-to dish for company? Fajita fiesta with margaritas. I make two or three salsas, Spanish rice, old school taco dip and tres leches cake and Key lime pie for dessert. Follow along with Susan’s Sunday dinner festivities #millersundaydinner, where she has been welcoming throngs of family and friends to her table. “It’s always super fun! It makes me try out new recipes. It has taken on a life of its own”

What’s on your cooking playlist? Mostly soul, funk, disco.

Coffee, tea, or Kombucha? Coffee in the morning, regular brew. If I want to be fancy I’ll make a latte.

Most stained cookbook? The original Silver Palate Cookbook

Indispensable kitchen tool? Cheese grater. Pre-grated cheese should NOT be a thing!

Staple childhood comfort food? Lipton chicken noodle soup in a box. I saw it in someone’s shopping cart and a wave of nostalgia came over me. I had to get some.

Three Instagram accounts you follow? @smittenkitchen, @nytcooking, and @alisoneroman, I love her crispy chocolate cake!

Who would you most like to share a meal with? past, present or fictional? I would love to have a meal with Ina Garten. I think she would be delightful company. My son and I went to see her when she released her last book.

Go-to olive oil? Trader Joe’s premium extra virgin, very good for the price. I love it for everyday.

Ideal grilled cheese? Ham, honeycrisp apples, apple butter and sharp cheddar. It’s great on sourdough.

Favorite pizza topping? Meatballs with dollops of ricotta. I start with a red sauce and mozzarella base.

Where would you want to take a cooking class? A pastry class in Paris.

What’s your Counter Intelligence cooking tip? Always use the best ingredients you find, don’t force things, for example tomatoes in the winter. And please never use pre-grated cheese.

Three things next to your stove? Kosher and sea salt, pepper grinder and extra virgin olive oil. I also keep my butter out except for during summer.

What’s your favorite sports team? Whichever one my son is playing on. He is currently with Nashville Soccer Club in preseason. The season starts at the end of February.

A bed of juicy orange slices topped with lightly dressed arugula and fennel is Susan’s favorite (and quick!) Winter salad

Susan’s Orange Salad with Arugula, Fennel and Shaved Parmesan

• 1-2 minced shallots (to yield 1/4 cup)

• 1/2 tsp kosher salt

• 1/4 cup white balsamic vinegar

• 3 oranges — you can use navels, blood oranges, or cara cara — a mixture of colors is beautiful! 

• flaky sea salt

• 1/3 cup olive oil

• 2 to 4 ounces arugula

• 1 bulb fennel, thinly sliced

• Wedge of Parmigiano Reggiano

• freshly ground black pepper to taste

COMBINE the shallots, salt and vinegar in a small bowl. Set aside while you prepare the oranges. 

SLICE the end off each orange and squeeze the juice from the ends into the bowl with the shallots mixture. Stand each orange on its flat end and slice down around the orange to remove the skin — cut closely to remove any pith. Squeeze the juice from the rinds into the shallot mixture. Turn orange onto its side and cut into 1/2 inch slices. Arrange on platter and sprinkle with sea salt. 

BLEND the olive oil into shallot mixture using a fork. Taste and adjust seasoning, adding more salt if needed. Drizzle a few spoonful over the oranges. 

PLACE the arugula and fennel in a bowl. Drizzle with a few spoonfuls of dressing and toss lightly to coat. Taste and adjust with more dressing or salt to taste. 

PILE the dressed arugula/fennel on top of oranges. Use a vegetable peeler to shave Parmigiano over the top, and grind pepper over salad. 

20 Questions with Cris

Picture this: Fiesta night in the La Vista room at Rick Bayless’s Frontera Grill with margaritas shaking like maracas, guacamole and ceviche expertly crafted to order, corn tortillas pressed and griddled by hand, shrimp and carne asada searing on the grill, and every delicious note choreographed to the Latin beat streaming into the party.

The Fiesta was a celebration for my niece Lindsay’s bachelorette, her mom Tami made the reservations and I was invited! The room filled up with Lindsay’s ‘Squad’ of 20-somethings and suddenly the staff seemed like old friends. Cristian Camacho, Chef de Partie with Frontera, Topolobampo, Xoco, and Bar Sotano in the family of award winning Rick Bayless restaurants, manned the guacamole and ceviche bar. Conversing with each customer, he customized every order. Fruity? Spicy? Extra citrus? Pinch of salt? Maybe some crunch? At the end of the evening, Chef Cris and I exchanged Instagram names and now we can all keep up with @whats.cris.cooking.

What’s your 20 minute recipe? I love making chimichurri salsa, it only takes about 5 minutes unless you make the smoky version. It’s super delicious and simple. I’m a meat person, I love it on carne asada.

What’s your favorite city? Oh that’s a tough one. I’ll say Antigua, Guatemala. My heart is here In Chicago, but every time I visit Guatemala, I have to go to Antigua! All of a sudden, it’s HAPPENING!

What’s your favorite restaurant in your current city? It’s a tie. S.K.Y. is very fantastic and the chef is phenomenal! And Haisous. I love everything about it! I went for Restaurant Week and had one of the best meals there.

Treasured find in the back of your fridge? Mochi ice cream

Who taught you to cook? I got started in the kitchen with my mom when I was about to leave home for college. After two years of college, I dropped out of accounting and went to culinary school. It’s the best decision I made in my whole lifetime. Now I love cooking with my mom, we cook together every holiday. And I finished my degree for a safety net when I graduated from culinary school.

What’s your go-to dish for company? Roasted chicken and carne asada. If I’m cooking with my mom, it’s tacos de lengua. She knows just how to cook it and my friends always ask for more.

What’s on your cooking playlist? Cooking with mom, it’s Latin music, Bachata, Salsa which create a good atmosphere. When I’m at work, rock music gets my adrenaline going for the faster pace.

Coffee, tea, or Kombucha? I LOVE coffee!! I’m a big coffee drinker. A professor introduced me to Counter Culture and Blue Bottle and I got really into it. When I go to Guatemala, I bring back green coffee beans from a farm in Antigua and roast them at home. I do my own cold brew. All the details from grinding to water temp are important.

Most stained cookbook? The Noma Guide to Fermentation by Rene Redzepi. I love fermenting things! I do my own spin off to make it my own.

Indispensable kitchen tool? Chef’s knife, one my parents gave me. It’s a Nakiri with a squared-off blade. It’s easy to sharpen and has a lot of sentimental value.

Staple childhood comfort food? My mom’s enchiladas. She always makes them for my birthday, super simple and comforting.

Three Instagram accounts you follow? Argentinean Chef @francismallman, @nomacph from Copenhagen, and the amazing fish butcher in Australia @mrniland.

Who would you most like to share a meal with? Past, present or fictional? Anthony Bourdain. I relate to him regarding culture and food. We can all be united with food and sharing a meal.

Favorite pizza topping? Pepperoni, simple with thin crust.

Where would you want to take a cooking class? I’d like to spend a day in the kitchen with Josh Niland and learn how to break down a whole fish to maximum potential with minimal waste, a skill I want to acquire. Or go to a cooking school in France with my mom.

What’s your Counter Intelligence cooking tip? Build your guacamole one step at a time, first add lime juice before you mash the avocado, then fold in onion, cilantro and serrano chile. Chop your tomato and drain off the juice, then salt the tomato and fold it in.

Three things next to your stove? Spatula, tongs and whisk.

Have you ever tried a CSA (community supported agriculture)? I subscribed to “Imperfect Produce” when I was in college. It was great! Just because produce isn’t beautiful it still tastes good and can make a great presentation.

What’s your favorite sports team? Chicago Bears and Chicago Bulls. For soccer I go for Barca.

What’s Cris Cooking? I’m kind of crazy when it comes to food. I traveled to St. Louis just to try the BBQ. On a road trip to Atlanta I stopped at three BBQ places on the way and found an outstanding, simple, comforting place with great customer service in the middle of nowhere. I’ve been with Frontera for a year and a half and am constantly working to improve my knife skills, cleanliness and presentation. I’m testing a menu for tasting that will be presented for private events. It’s exciting.

Chef Cris’s Chicken Doblada with Chimichurri Photo credit Christopher Craddock

Cris’s Super Simple Chimichurri Salsa

• 2 cloves garlic, finely minced

• 1/2 cup finely chopped flat leaf parsley

• 2 teaspoons finely chopped fresh marjoram (OR 1 teaspoon dried oregano)

• 1/2 teaspoon red pepper flakes

• 2 tablespoons red wine vinegar

• 1/4 cup extra virgin olive oil

• salt for tasting

COMBINE the garlic, parsley, marjoram (or oregano), red pepper flakes and red wine vinegar in a glass or stainless steel mixing bowl. Drizzle in the olive oil and whisk to blend. Season to taste with salt. Can be blended in a food processor, but Cris says, ‘it’s prettier on the plate if hand chopped.’

Cris’s Elevated Smoky Chimichurri Salsa

Follow the above recipe and add 1 jalapeno and 2 lemons, cut in quarters, rubbed with oil, and charred on a HOT grill. Mince the jalapeno and juice the lemons. Add to the Chimichurri. Can also add 1 tablespoon cumin seeds for the next level of flavor

20 Questions with Joy

A native of Ventura County, California, Joy Marr now calls Fayette County, West Virginia home. I met Joy when I moved to nearby Charleston as a newlywed in 1992. She was long established by then, working with Class VI River Runners, wearing every hat on an outdoor adventure business roster. We met on the bank of the Gauley River where she prepared a gourmet feast in a makeshift kitchen for the overnight rafting guests at the halfway mark. I was lucky enough to dine al fresco after a thrilling white knuckle day of West Virginia whitewater, ready to jump back in the next day.

Her productivity is impressive: she multitasks with the local foods scene, maintains an active fitness schedule, runs a cooking school and catering company as well as River Rock Retreat, casual accommodations near the rim of the famed New River Gorge. She nurtures everyone in her midst from her fabulous garden and kitchen and is quick to deliver a meal to a friend in need of comfort.

What’s your 20 minute recipe? I call it Salmon with Greens, etc… I keep wild caught salmon filets in my freezer. I season them and cook them frozen with the lid on so it’s almost like poaching. I go roaming in my fridge to get my greens and any extra bits I find. She is giggling. I throw everything in there! I have two skillets going while I unload the dishwasher.

What’s the most challenging place you’ve cooked a meal? Cooking on the Gauley River overnights. I’d light 20 pounds of charcoal in the big grill and cook huge sirloin roasts, whole salmons. We’d have cast iron Dutch ovens full of corn pudding. Then roll out big breakfasts for the rafters in the morning. No running water or electricity. It was pretty outstanding!

What’s your favorite restaurant in your current city? The Station. They’ve really found their footing! Their menu and presentation are great and they have a neighborhood-y vibe.

Treasured find in the back of your fridge? Yuzu Kosho. I got some in South Korea and had to restock it with an online source. It can go everywhere!

Who taught you to cook? I learned from my mother and great grandmother. We always had lots of family over. We would have an assembly line of tamale making. Also my mom showed us every cooking step so we knew how to follow a prep list.

What’s your go-to dish for company? Chicken Marbella from the Silver Palate cookbook

What’s on your cooking playlist? I’ve gotten into the Moody Blues lately, it’s been fun!

Coffee, tea, or Kombucha? All three. I was making my own Kombucha. I love making chai with ‘all the stuff’

Date night—at home? or out? Mostly at home

Most stained cookbook? It’s a 3-way tie: Cake Bible by Rose Levy Beranbaum, New Basics (follow up to the Silver Palate), and Martha Stewart’s big blue book. I have staple recipes from all of these.

Indispensable kitchen tool? A good kitchen knife, it doesn’t have to be expensive.

Staple childhood comfort food? Red posole or menudo. I grew up with huge pots of these on Sundays. I will pull the car over when I travel if I see a place serving it. I am transported to my great grandmother’s house the minute I taste it.

Who would you most like to share a meal with? past, present or fictional? Ruth Reichl. I’ve been reading all her books. She has a great appetite for food. She’s fascinating!

Go-to olive oil? California Olive Ranch. I do a tasting in my cooking classes. People are always so shocked at the difference!

Ideal grilled cheese? Thick cut sourdough spread with mayo on the outside of each slice. Inside spread with mustard butter and slabs of Dubliner cheddar. I cook it slow to melt the fat slices of cheese.

Favorite pizza topping? Black olives, the classic on pizza.

Where would you want to take a cooking class? The Kitchen Porch on Martha’s Vineyard with Jan Buhrman. I met her at a yoga retreat. I love her personality.

What’s your Counter Intelligence cooking tip? Sharpen your knives! I teach some simple techniques in every cooking class. The students are always amazed! It makes your time in the kitchen so much more pleasurable.

Three things next to your stove? JQ Dickinson salt, fresh pepper grinder, and some hot chili pepper olive oil my nephew gave me.

What’s your favorite sports team? L.A. Dodgers, the one sport I enjoy with my dad.

a frozen salmon filet sizzles in minutes with Joy’s smart cooking technique.

Joy’s Salmon with Greens, Etc…

less of a formatted recipe and more of a freestyle: For each serving you will need a spoonful of olive oil, handful of chopped onion or one green onion cut into 1-inch pieces, a clove or two of smashed garlic, 3-4 cups/handfuls of fresh greens (kale, spinach, mixed baby greens), supplement with extra goodies from your fridge, such as a few mushrooms, sprigs of wispy herbs, lemon if you have it, small spoonful of Gochujang for some spice. salmon filet (4 to 6 ounce each), olive oil to film the skillet, small pat of butter, salt & pepper.

HEAT olive oil in two 10-inch skillets over medium heat, one for the greens and one for the salmon. Add the onion/garlic/greens+extras and herbs to the skillet and toss with tongs, season with s&p, squeeze in some lemon and add Gochujang if using. Keep half an eye on this while you get the salmon going in the other skillet. Cook until tender

SPRINKLE the frozen salmon on both sides with s&p and lay it skin (or skinned) side down in the skillet. Smear the salmon with about a teaspoon of soft butter and put the lid on (if your butter is straight out of the fridge, you can grate it with a cheese grater, onto the top of the salmon. Just a bit, makes for a tasty ‘sauce’ as if you butter-poached it).

COOK, covered, for 6-10 minutes, until desired degree of doneness. Lots of variables at play—type of skillet, thickness and how frozen is the fish, every stovetop is different. For the testing, I cooked a whole 12 ounce filet for 10 minutes and think 9 minutes would have been perfect. Serve your perfectly cooked salmon on top of the greens, passing lemon wedges at the table.

20 Questions with Johnny

New-ish to the kitchen, Johnny Golding is my daughter Sara’s boyfriend. Sara and I met him the day she moved into her freshman dorm in college, precisely August 2012. His personal introduction was unforgettable. “Johnny. Johnny from England,” he said as we exchanged hellos, his hand outstretched. I brought a box of individually wrapped espresso blondies from my kitchen to move-in day, offered them around, and made my way back to West Virginia.

Fast forward, Sara’s NYC job moved her temporarily to London the equivalent of five semesters after graduation. She got in touch with Johnny who had moved back to England and college friendship became international romance. When we traveled to London to visit Sara, Johnny was our tour guide, interspersing laughter into all dialog. He revisited the brownies from move-in day!

We always enjoy hosting him in our home and kitchen where he chops like it’s a lifelong skill. In his youth he attended boarding school in England and spent summers and holidays at home with his family in Portugal.

What’s your 20 minute recipe? Cast iron sausage, mushrooms, and kale topped with a poached egg. It’s really perfect for any time of day and you can use that extra bit of cooked sausage or bacon that you’ve got hanging out in the fridge from the weekend. It really feels meaty with the mushrooms. It’s good for when you want to feel healthy, yet it’s also hearty.

What’s your favorite city? LONDON.

What’s your favorite restaurant in your current city? Casse-Croûte in Bermondsey. It’s done by some fancy famous French chefs, a less expensive version of an authentic French meal.

Treasured find in the back of your fridge? Definitely a 2 liter bottle of ice cold semi-skimmed organic milk. I drink too much milk to be dealing with all those hormones. Also it must be noted that I take offense to people keeping their milk on the door of the fridge, too much temperature variability.

Who taught you to cook? Sara taught me. I made cakes with my mum when I was young, but I didn’t really take it seriously until it became ‘a stipulation.’ Sara wouldn’t agree to a date if I didn’t eat vegetables. So vegetables it was. But I’ll never eat cucumber.Never never. A man must have a code.

What’s your go-to dish for company? Beer can chicken. I serve it every time when friends come around. I LOAD it with spices and bake it in the oven.

What’s on your cooking playlist? Leon Bridges

Coffee, tea, or Kombucha? TEA, Irish breakfast, strong brew. Dash of milk. No sugar.

Date night—at home? or out? First pub, then home.

Most stained cookbook? Peter Reinhart’s Artisan Breads Every Day

Indispensable kitchen tool? Dough scrapers. Perfect for everything.

Staple childhood comfort food? There’s two. In England it’s the ‘eggy cup with toast soldiers’ — a semi-soft boiled egg loaded up with butter and lots of pepper and salt, kind of mushed up in a mug and served with sticks of toast. In Portugal it’s Feijoada.

Who would you most like to share a meal with? past, present, or fictional? Randy Moss

Go-to olive oil? I don’t particularly have one. My housemate brought back a tasty one from Lesbos. She’s a chef and I like trying the ones she keeps around.

Best thing you’ve ever eaten in an airport? Chicago style nachos.

How do you like your toast? Blackened, with lots of butter. Anyone who scrapes off the charcoal is a monster.

Ideal grilled cheese? Hands down, sourdough grilled with pimiento cheese.

Favorite pizza topping? fried egg with a runny yolk. Game changer.

Where would you want to take a cooking class? Bread Ahead, specifically their donut class at their cooking school in Borough.

What’s your Counter Intelligence cooking tip? freeze a portion of your bread dough before the second rise. Coat them with neutral oil and freeze them in ziploc bags. Then you can bake off fresh bread any time. Some doughs work better than others. I’ve been experimenting.

Healthy and hearty all in one pan, this quick and delicious dish makes the case for keeping a bit of extra cooked sausage or bacon on hand (pancetta pictured here)

Johnny’s Cast Iron Mushroom-Kale Masterpiece

• cooked bacon, sausage or pancetta, half a palm full

• large handful of sliced mushrooms

• 2 large handfuls of torn up kale, tough stems removed

• 1 tablespoon water

• salt & pepper

• 1 egg, poached to desired doneness

HEAT a small skillet over medium heat and add the already-cooked meat. Stir to heat through and render a bit of fat into the skillet. Removed the meat and set aside.

ADD the mushrooms to the hot skillet, season with some s&p and cook until browned and tender. Remove from the skillet and set aside with the reserved meat.

ADD the kale to the skillet, sprinkle with a good pinch of salt and drizzle with the water. Cover the skillet and steam the kale until tender. As Johnny would say…chuck it all back in to the pan and top it off with the poached egg.

20 Questions with Canette

The kitchen of Canette Liddy is a hive of deliciousness. Her backyard features a wood burning pizza oven that her husband Chris built last summer, so pizzas are the centerpiece of most gatherings. She can cater for 50 at a moment’s notice from her well-stocked pantry. As a newcomer to Baton Rouge, I landed two doors down from Canette and am the regular recipient of her hospitality.

‘Canette, rhymes with Anette,’ she explains. Her name means ‘little duck’ in French and she took me under her wing, first when I moved to this new town and most recently when trauma struck our family. She helps us all stay afloat. While we chatted in her kitchen, she put a pot of water on to boil and quick-chopped some garlic, fresh parsley and reached for her trusty bottle of peperoncino, crushed red chili flakes she brought back from Italy. In about 20 minutes we were twirling noodles and counting our blessings.

What’s your 20 minute recipe? Peperoncino Pasta. Hadn’t really had it until we went to Rome last summer. Now I have a new love of crushed chili flakes. Also my friend Lei, who is a phenomenal cook, makes a noodle dish with Chinese chili oil and it is so delicious! I learned if you have really good ingredients, you don’t need much. Let one shine through.

What’s your favorite city? London! That’s where it all started. That’s where I met Chris

Favorite restaurant in your current city? Cocha, downtown Baton Rouge

Treasured find in the back of your fridge? A wedge of Parmesan. The real stuff with the rind

Who taught you to cook? A combo of my mom Glenda and PBS cooking shows

What’s your go-to dish for company? Pizza! Or Chris’s Aussie Burgers ‘with the lot’

What’s on your cooking playlist? Bossanova

Coffee, tea, or Kombucha? Tea, English breakfast

Date night—at home? or out? mostly at home

Most stained cookbook? It’s a 3-way tie. Jamie Oliver’s Naked Chef and two by Caprial Pence, Caprial’s Cafe and Cooking with Caprial

Indispensable kitchen tool? my chef’s knife. I got a new one that’s handcrafted, American made from New West Knife Works

Staple childhood comfort food? my mom’s broccoli casserole

Who would you most like to share a meal with? past, present or fictional? my mom and dad

Go-to olive oil? California Olive Ranch is my every day

Best thing you’ve ever eaten in an airport? seeded toast in Auckland

Favorite pizza topping? pepperoni. pretty boring. I do judge a pizza place on their Margherita. It’s hard to get that one right

Where would you want to take a cooking class? Milk Street in Boston

What’s your Counter Intelligence cooking tip? get a coffee grinder to use for spices. I grind pepper so it’s always in reach

Three things next to your stove assortment of salts and oils, freshly ground pepper

What’s your favorite sports team? New Orleans Saints

With 20 minutes and a few simple ingredients, Canette’s Peperoncino Pasta is served

Canette’s Peperoncino Pasta

• 1/4 cup olive oil

• 2 cloves garlic, finely minced

• 1 to 3 teaspoons crushed red chili flakes (peperoncino)

• handful of flat leaf parsley, roughly chopped

• 1 pound dried pasta, Canette likes long noodles like spaghetti

• salt for the pasta cooking water

PUT a large pot of water on to boil and salt it so it’s salty like the sea. When the water boils, cook the pasta to ‘al dente’, usually a minute or two less than the package suggests.

HEAT the olive oil In a small skillet over low heat. Add the garlic and swirl the skillet to infuse the oil with the garlic. Add the chili flakes to your taste and remove the skillet from the heat.

DRAIN the pasta, reserving 1/2 cup of the water. Return the pasta to the pot and toss with the garlic-chili oil and chopped parsley. Toss around with tongs and serve in heated bowls.

For a more saucy dish, add some of the reserved pasta water along with the parsley

Now Delivering

Feeling tempted by the food photos you see on social media, billboards, and TV commercials then wish you could enjoy that dish in the comfort of your home? You can! Just yesterday morning, we talked about having a pizza party with Emma, a college freshman, and her friends. With a little ‘all hands on deck’ kitchen fun, the dream became reality.

Sundays are perfect for cooking and in the morning I made a double batch of dough, adding one-third whole wheat flour. After shaping the dough into six balls (which is a nice shoulder workout!), I tucked them into the fridge to quietly do their thing, then took them out to continue doing their thing at room temp. while the oven preheated.

Getting the oven HOT is critical, and a pizza stone or baking steel is an added bonus. Emma and I tinkered with cheeses and toppings, admiring the bin of fresh veggies from the Saturday market, and the extra bacon from Saturday’s breakfast. We weren’t exactly boycotting pepperoni but not a single disc of cured pork appeared on our pizza six-pack.

At 5:00 pm the first one emerged from my blazing hot oven, just as the girlfriends started filing in. This one vanished so we made another, then four more topped with various veggie combinations. That first one was the hero and acting quickly, I snapped a photo before the disappearing act. I posted the pic on Instagram and a dear friend in Rhode Island asked if I deliver:) Y E S is the answer! Delivering recipes to your inbox so you can realize the dream in your home kitchen.

A well-stocked pantry is a girl’s best friend! Coupled with weekly trips to the farmers’ market (or an approachable interval that suits your schedule) you can be the master of your kitchen. When pizza popped into my mind, I was ready with the dough ingredients and an overflowing produce drawer. Phone some friends, they will be jazzed to receive the invite! ~~Happy Cooking!

B L T Pizza

You will need some dough, I recommend making your own which is quick work and pays dividends as I’ve outlined here

For the topping:

• 2 tablespoons mayonnaise (gasp! trust!)

• 1/4 teaspoon coarsely ground black pepper

• 1 tablespoon parmesan cheese

• 1 clove garlic, minced or crushed

• 4 strips of cooked bacon, torn into 1-inch pieces

• 1 cup coarsely grated sharp white cheddar

• handful of grape tomatoes, halved or quartered if large

• handful of arugula microgreens or chopped arugula

HEAT the oven to 500.

COMBINE the mayo with the pepper, parmesan, and garlic in a small bowl. Carefully spoon it over one 12-inch stretched out pizza dough. Scatter the bacon over, then top with the cheddar and tomatoes.

BAKE in the hot oven until the crust edge is deep golden and the toppings are bubbly, about 10 minutes. Rotate if necessary. Remove from the oven and sprinkle with the arugula of choice. Cut into 8 or 12 slices and serve immediately.

Make more pizzas with the remaining dough, or triple these ingredients and make 3 B L T’s

Romancing the Peach

When peaches arrive, nearly bursting from their velvety suits, it is cause for celebration. I
mark my calendar for peach season and fit them into every menu of the summer.
Our local celebrity peach farmer, Mr. Buddy (a Louisiana legend), hauls peaches to the Red Stick Farmer's Market from June through September. I imagine strolling through his orchard beneath the leafy canopy and plucking the plump fruits, their perfume provoking “pick me!”
Who can resist a fresh peach, eaten out of hand with a stack of napkins? It’s a close-your-eyes-and-savor-this-moment experience. Such a happy coincidence that these gems grow right in our midst.
Every Saturday, I bring them home by the dozen, intending to whip up something
delicious and before I know it, they have vanished. 
This time I got to work before the tasters swooped in, deciding to add some sizzle to accent the sweet.
For a quick and company-worthy salad, I grilled quartered peaches and arranged them
with creamy Burrata and silky prosciutto atop a bed of lightly dressed arugula. With a hunk of good bread, you have something fancy in a hurry.
Though peach season will not last forever, there is no end to their enjoyment. Be sure to
pick a peck, whether straight from the tree or from your local market. The sweet perfume will remain.

Grilled Peach Salad
This combination of textures makes for a memorable Summer salad

Makes 2 servings

• 2 firm-ripe peaches, pitted and cut into quarters
• 1 teaspoon vegetable oil
• 2 handfuls fresh arugula or other salad greens
• 1 tablespoon olive oil
• coarse salt and pepper
• 4 paper-thin slices prosciutto
• 2 small balls of Burrata, each cut into quarters
• 2 teaspoons balsamic vinegar, really just a drizzle (use your best one here)
• Heat a grill pan over medium heat.Brush the cut sides of the peaches with the vegetable oil.

Grill the peaches for a few minutes on each side until just tender and warmed through.
Toss the arugula with the olive oil in a medium bowl. Sprinkle with salt and pepper and toss
again and transfer to a serving platter.
Arrange the prosciutto, Burrata, and grilled peaches over the greens.
Drizzle the salad with the balsamic vinegar and serve.

Happy National Farmer's Market Week!

Hello August! I used to fret the ticking away of Summer. Now I fear not. I'm a sunshine seeker, and two years ago I moved to Baton Rouge where the sun blazes until Christmas. Perennial Summer! I do miss my farmer friends, though. Happy to have connected with local growers in my new town.

Let's do a little local foods challenge to celebrate farmer's market week: I'm making a conscious effort to focus my menus around the local harvest. As Michael Pollan says, "shake the hand that feeds you." I had the honor of shaking the hands of the Harris brothers who dedicated untold hours to making maple syrup on their farm at the corner of Summers and Greenbrier. The syrup tastes better knowing where it came from and the love that went into every step of its production.

Another favorite West Virginia farm product, J.Q. Dickinson SaltWorks, celebrates five years of making sun-dried salt which seasons dishes across the country. The 'time flies' adage is right at home here. The opening celebration of the salt's revitalization was a family dinner on the gorgeous farm in Malden, West Virginia in 2013. (The salt originated about 200 years ago! Nancy, Lewis, and Paige brought it back to iife after years of quiet at Kanawha Salines). If you haven't tried their salt, it's a perfect way to celebrate farmers year round. 

Banh Mi, West Virginia Style*

I discovered this fantastic sandwich on Food52. I tweaked their recipe, omitting the salty fish sauce and soy sauce and instead using JQ Dickinson salt--the results are fabulous and really highlight local handmade ingredients--maple syrup and JQD salt.

Makes 6 servings

• 1 1/2 pounds pork tenderloin, sliced crosswise 1/2-inch thick
• 3 tablespoons maple syrup
• 1 teaspoon coarse salt
• 1/2 teaspoon sesame oil
• 2 cloves garlic, smashed but still intact
• 2 teaspoons minced fresh ginger
• 1 green onion, minced
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil

• Tiny ciabatta rolls or baguette (Or lettuce ‘boats’ to make lettuce wraps)
• Garnish: Red leaf lettuce, paper-thin slices of radish and fresh jalapeno, shredded carrot, cilantro 

Place the pork slices on a sheet of plastic wrap one inch apart.  Cover with second sheet of wrap and pound gently to flatten to 1/4-inch thick (or a touch thinner). Transfer to a shallow dish.

Combine maple syrup, salt, sesame oil, garlic, ginger, green onion, and black pepper in a small bowl, whisking to combine.  Pour mixture over pork, turning with tongs to coat.  Let marinate for 10 minutes, then drizzle with the 1 tablespoon vegetable oil.

Heat a griddle to medium-high.  Sear meat until deep golden on one side, then turn to brown the second side--about one to two minutes per side.

To assemble, slice rolls in half, keeping a hinge intact.  Mound each bun with desired toppings and a few slices of meat.  Enjoy and Happy Cooking!

*(in Lousiana I'll get my pork tenderloin from Iverstine's. West Virginia: check with Black Oak Hollow Farm for great pork)

Citrus Bliss

Well hey there, December! You always sneak up on me and this year I'm ready for the most wonderful time of the year. It's easy to get overwhelmed by the lists, the parties, the so many things to do. Let's take this month one day at a time and enjoy the festivities! I'll be sharing simple recipes to feed the soul. I was born in the kitchen and I hope you'll come along for the fun! Fresh citrus is my favorite fuel. It's perfection in this nutritious sipper. 

Citrus Bliss 

You hardly need a recipe for this! Fresh citrus makes it sing:)

• 1 tangerine or orange, peeled and segments separated, seeds removed
• 1 banana, sliced 
• 3/4 cup lemon yogurt
• 3/4 cup fresh tangerine or orange juice
• 3/4 cup ice cubes

If time permits, freeze the tangerine segments and banana slices (ideally, individually freeze them, then pack in freezer bags for easy access and smoothie bliss). Combine the tangerine, banana, yogurt, and juice in the container of a blender. Mix on low to blend, then increase the speed and drop in the ice. Blend until creamy, dreamy. Pour into 2 glasses and sip away!