Thanksgiving in May

May is a month of many milestones for our family. Our first two daughters were born in May, the first one arriving precisely on Mother’s Day! How did I get so lucky?! Our third daughter was due in May. Smart girl waited to make her debut on the first of June so she gets a special month to herself! We’ve celebrated three high school graduates in May and our first two college grads in May (June baby is graduating a semester early in December!) We eat a lot of cake in May, hooray!

We’ve added a new milestone to the month and I’m calling it Day of Thanksgiving, celebrating my daughter’s miracle. Two years ago on the fourth of May, Reilly Hamilton survived the unthinkable: an accidental seven story fall from the roof of her apartment in New York. When doctors and police are sharing this information over the phone, there is no believing it and two years later it sometimes still feels like a recurring nightmare. It’s real and the unexpected detour that has rattled us all has also made us stronger and forever grateful!

There’s a long list of love letters to write, really thank you notes from the bottom of my heart! We’ve been showered with gifts galore and had scores of visitors to various hospitals and our home. We have an unparalleled team of medical professionals who have reassembled Reilly and continue to shower her with praise. Then there’s a tiny pile of hate mail that could go out to nameless villains who have thrown barbed wire hurdles in our path. We forge ahead with our emotions skipping around like a scratched up vinyl record: Fear, joy, hope, frustration, patience. So much gratitude, occasional heart stopping despair. Repeat. 

The first year milestone came just days after Reilly had an incapacitating revision surgery, her twentieth trip to the O. R. She was motionless and emotional, choosing to cry it out in her dark bedroom rather than wheelchair anywhere. Now that we have arrived at the second year mark of this life-altering incident, things are looking a whole lot brighter!! When I brainstormed this concept of thanksgiving and shared it with Chuck, he didn’t skip a beat in asking, “Can we have turkey?”

Turkey it is! We made a quick version of a traditional Thanksgiving feast and it’s one I’ll file away any time the craving strikes! (Note: keep a turkey breast in your freezer for just such an occasion). Our rescuer neighbor friends Canette and Chris joined us to feast and toast. We have a lot to celebrate! I shared our plans with my friend Laura who had a turkey breast in her freezer. She said she’d join us from afar. Learning that my friend Pam had defrosted a turkey breast to grill the same day as my feast reminded me of the power of this universe and the forever friendships that have helped see us through this chapter I call trauma timeout. We are ready to close this door behind us, letting new light shine through to illuminate a sunnier path ahead.

Welcome to our new family tradition: Day of Thanksgiving in May! This one is start to finish in a couple of hours with a tiny prep step the day before. Read ahead for perfect turkey any time the craving strikes

Buttermilk-Brined Turkey Breast

From the exceptional cooking teacher and cookbook author Samin Nosrat via New York Times. Sharing her recipe with tremendous thanks for decoding the way to a super juicy turkey breast! I followed her steps almost to the letter (my boneless turkey was a pound larger than she suggests. It was cooked to perfection in one hour). While it roasted, I worked on my mashed potatoes and roasted some halved Brussels sprouts the last 20 minutes of the turkey time.

• 2 cups buttermilk

• 33 grams (2 Tablespoons) fine sea salt

• 1 half turkey breast (about 2 1/2 pounds), on or off the bone

One to two days before you plan to cook, place buttermilk and salt in a gallon-size resealable bag and stir to dissolve the salt. Place the turkey breast in the bag and seal, carefully expelling the air. Squish the bag to distribute buttermilk all around the turkey, place on a rimmed plate, and refrigerate for 24 to 36 hours. Samin says “if you’re inclined, you can turn the bag periodically so every part of the turkey gets marinated, but that’s not essential.” My turkey did not get this much attention.

Two hours before you plan to start cooking, remove the turkey from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Discard buttermilk, set the breast on a rimmed plate and bring it to cool room temperature.

Position rack in the upper third of the oven and heat to 425. Place breast skin-side up on a rimmed baking sheet lined with a wire rack or parchment paper.

Place baking sheet on the oven rack and roast the turkey until an instant-read thermometer inserted into the deepest part of the breast without touching bone registers 160 degrees (Samin suggests 150, I went with 160 on my 3 1/2 pounder which took an hour and it was juicy!), about 40 minutes for a boneless breast or 50 minutes for a bone-in breast. (You may want to tent the breast with aluminum foil if it’s darkening too quickly).

Transfer turkey to a cutting board or platter and allow to rest at least 15 minutes before carving. Serve with your favorite giving thanks sides and celebrate life. Happy cooking!

20 Questions with Luisa

Luisa DiTrapano came back to her hometown of Charleston, West Virginia after college and adventure and opened her catering and gourmet take out business, Cucina Luisa, in the popular Bridge Road shopping district. Twenty-eight years ago, I was the new girl in town and wandered into her shop, first meeting her pastry chef Janet Wakefield. The rest is history and when I described how I met my dear friend Luisa to my daughter’s boyfriend he said, ‘ah, that sounds like a fairytale!’

Luisa and Janet created gourmet spreads for events all around Charleston and I eventually  joined them for catering fun. About 10 years later when Luisa started teaching cooking classes in a kitchen design showroom, I enlisted as her assistant, then added my own teaching topics into the mix. Such was the launch of our hundreds of cooking classes in three different showrooms and in home kitchens in Charleston.

Luisa hung up her chef’s coat a couple of years ago for a career change. Now she works at the Charleston law firm Calwell  Luce di Trapano as the facilities and events manager and says, “Everything I’ve done my whole life has all come together. I manage the building, plan all the events, book all the travel and do all the cheffing. I love it!” Booking travel is as natural to her as cooking Italian food. She has combed the globe and is eager to book a table on another continent the moment the current situation allows.

What’s your 20 minute recipe? Probably Amatriciana sauce because I usually have all the ingredients. I alway have guanciale or pancetta in the freezer, Pomi tomatoes, onion, Italian crushed pepper flakes. I hit it with a little wine before adding the tomatoes. Fresh parmigiano reggiano. I never do the right pastas with the right sauce. I use what I have in the pantry. My grandmother used the classic pairing with bucatini but I prefer other shapes. Spaghetti or linguine is a good substitute. 

What’s your favorite city? Roma! Certo! I was 18 when I first went and have possibly been every year since then. I lived there for a year after I sold my first catering business in 1998. It was wonderful.

What’s the best meal you’ve ever eaten in an airport? I would have to say it was sushi in Tokyo. 

Treasured find in the back of your fridge? My cooking wines, marsala. It’s not in the fridge, it’s in the pantry. My italian grandmother put marsala on everything! When she made peas or sauteed green beans, or cooking a steak. Everything! A nice dry one. You use the sweet ones for zabaglione and I love to make that to put over fresh fruit for dessert. I really love that. Florio from Sicily makes a really nice marsala.

Who taught you to cook? My love of food started in both my grandmother’s kitchens. I was fortunate to have two grandmothers who were fantastic cooks, one from England and one from Italy. My English grandmother taught me to bake. Roast beef and Yorkshire pudding.  We had dinner every Sunday at my Italian grandmother’s house. She made a ciabatta style bread every Saturday. She made enough for her children and all their families for the week. With the same dough she would make the best pizza I’ve ever had in my life. She squished San Marzano tomatoes over the dough, put Italian sausage, fresh basil and mozzarella. My father’s friends used to beg him to take them over for Saturday pizza. It was an event!! Also, my mother is a fabulous cook! She can cook as good as any Italian.

I had some really good friends at college in Miami who were from Italy and relocated to Caracas, Venezuela. She’s from Florence and her mother taught me her amazing sauces. That’s when I really started loving to cook.

What’s your go-to dish for company? You know how organized I am, it’s not like anyone just shows up here on the fly! Everything is planned. I do love to make Thai food! Beef panang is always a favorite with lime leaves that I always keep in the freezer.

What’s on your cooking playlist? Sade

What’s your go-to olive oil? Villa Di Trapano made from the olives at my family’s property in Sezze.

Coffee, tea, or Kombucha? Coffee! I froth skim milk with my mocha crem, a little frother device and put in some sweetener. I pour in very strong coffee.

Date night--at home? or out? Out, especially when traveling.

Most stained cookbook? My Marcella Hazan The Classic Italian Cookbook. It’s my only cookbook that the cover is torn to shreds. Janet Wakefield and I call it the Bible. It is the best, most complete Italian cookbook ever written. She is the queen, in my mind anyway.

Surf? or Turf? Turf! You know, I really like T-bones, preferably in Florence, Italy. Bistecca alla Fiorentina. I’ve always loved T-bones, best of both worlds. You get the New York strip side and a bit of the filet.

Indispensable kitchen tool? Besides my chef’s knife, I use my kitchen shears a lot. I replace them regularly because they are hard to sharpen. 

Staple childhood comfort food? My mom is such a fabulous cook, I loved her leg of lamb with our family’s Veazey sauce. It’s a family recipe from when my mom’s father was growing up. Stick of butter, jar of apple jelly, ketchup and whole cloves. You know how delicious it is! I’m talking a long time ago, probably 100 years. Oh and her mashed potatoes which are phenomenal! I think I’ll call Luisa's mother to score her secret to phenomenal mashed potatoes!

Who would you most like to share a meal with? past, present or fictional? That’s a hard question! Maybe my grandmothers. They used to go on vacation together. They never knew I learned how to cook,  didn't know I became a chef. I would like to cook dinner for my grandmothers since they never had a chance to eat my food after I became a chef. She got emotional 

Ideal grilled cheese? I make them all the time especially since I don’t have a lot of time to cook right now. Ezekiel bread, lots of butter, Swiss, honey mustard and hot sweet jalapenos. Made it for dinner last Thursday night. I may not have much in the fridge but I always have all those things!

Favorite pizza topping? When I'm in Sezze I get a pizza margherita. The best mozzarella di bufala is made right there. 

Where would you want to take a cooking class? Bangkok!

What’s your Counter Intelligence cooking tip? One thing I always said in my cooking classes, everything needs salt & pepper. There’s not a lot of things that don’t. With salad, kosher salt. For finishing, JQD salt,  and always fresh ground pepper from my favorite pepper mill

Three things next to your stove? Villa DiTrapano olive oil, JQD salt and my favorite pepper mill. And a bottle of good balsamic from Modena.

Favorite Sports Team? When I lived in Miami I loved the Dolphins and Hurricanes. And because my dad was a Notre Dame Double Domer, the Fighting Irish. 

Flecked with tomato and pancetta, Amatriciana sauce with pasta is a weeknight winner.

Amatriciana Tomato Sauce with Pancetta and Chili Pepper

Through her extensive cookbooks, Marcella Hazan brings classic Italian food into our kitchens and I will forever cherish making many of these recipes with Luisa! Guided by her ‘queen’ Marcella, Luisa has served delicious Italian dishes at hundreds of catered parties and has taught these recipes in her celebrated series of cooking classes. This one is close to 20 minutes. Marcella suggests simmering the sauce for 25 minutes. I used a deep pot so it could simmer with some vigor for 15 minutes and called it done. And delicious! Buon Appetito! 

• 2 tablespoons vegetable oil

• 1 tablespoon butter

• 1 medium onion, finely chopped

• A ¼-inch thick slice of pancetta, cut into strips ½-inch wide and 1 inch long (I used a 4 ounce package of diced pancetta)

• ⅓ cup wine, optional (I splashed some Sauvignon Blanc into my pot to deglaze, Luisa uses red wine)

• 1 ½ cups canned imported Italian plum tomatoes, drained and cut up (I followed Luisa’s lead and used half a box of Pomi chopped tomatoes with their puree)

• Chopped hot red chili pepper, to taste

• Salt

• 3 tablespoons freshly grated parmigiano-reggiano cheese

• 2 tablespoons freshly grated romano cheese

• 1 pound pasta

Bring a large pot of salted water to boil for pasta. Time the cooking of the pasta to correspond with the sauce being finished. It is most important not to leave the cooked pasta waiting...so if the sauce is done, it can wait a few minutes for the pasta to finish. 

HEAT the oil and butter in a medium saucepan over medium heat. Add the onion when the butter has melted and saute until it becomes pale gold, about 7 minutes. Add the pancetta and cook a few minutes to render its fat. Add the wine, if using, and stir to deglaze the pan. Stir in the tomatoes, chili pepper and salt and cook in the uncovered pan at a steady simmer for 25 gentle minutes, or 15 vigorous minutes. Taste and add chili pepper or salt if needed.

DRAIN the pasta and toss with the sauce. Add both cheeses and toss thoroughly before serving in heated bowls. 

20 Questions with Doctor Amy

Doctor Amy Rabalais relaxes at home (perhaps the crockpot is cooking her kids’ favorite feast while she takes 5 listening to Amy 2020 or Christmas carols??)

Doctor Amy Rabalais is my hero. She’s mom to two grade school children, an ear, nose and throat doctor with a director’s role at Ochsner, a kitchen designer and more, all wrapped up into an energetic and energizing woman. She has been on the front lines of the Coronavirus pandemic and, eyes wide, sums it up in a simple sentence: “This has been wild!” Adding, “homeschooling was not for us. I’m just so glad to have grass, we haven’t had grass since August,” referring to their backyard pandemic project.

Amy and I met two years ago, almost to the date. I worked with her mom Margie Gaudet and sister Sara MacDowell at an event at Thrive Academy and Sara had a thought: ‘could you do a surprise birthday cooking class for my mom at my sister’s house? It’s her birthday, too.’ And so I did! We made a warm cheese dip, French onion soup with homemade stock, a seasonal salad with local greens and chocolate soufflés for dessert. It was a delicious evening of new friendships for me and we long to recreate the occasion when life allows.

Amy’s kitchen is a showstopper and when she told me she designed it, I suggested she consider that as a profession. The doctor detail hadn’t been disclosed until dessert. When I visited on her day off for this interview, she was unloading groceries that had been delivered while she was out to assist with a surgery. Do doctors really get a day off? Not this doctor! When she’s not in her scrubs, she is managing her household with finesse and loves traveling with her husband Mike and their two young kids. She is also an accomplished cook and participates in a supper swap co-op with two of her friends.

What’s your 20 minute recipe? I feel like everything I do takes more than 20 minutes. Crockpot turkey meatballs. You make the meatballs with egg, breadcrumbs, parmesan and herbs from the garden. Put them in sauce raw and cook them in the crockpot. They’re done in four hours on low and IT WORKS!! They stay in little balls and it makes the whole house smell good!! My kids LOVE it, it’s their favorite! Its’ my embarrassingly easy go-to. It doesn’t make sense that they hold together but they do! I make the meatballs a little smaller. 

What’s your favorite city? Taos, New Mexico. That’s my place. Four or five years ago we got a house there. My son had a writing prompt at school, ‘describe a place that makes you feel comfortable’ and he wrote about being in the hammock and reading his book in the mountains. 

What’s your Favorite restaurant in your current city? I do love so many restaurants! Going out to eat in the pandemic has been a nice change of scenery. We have only done outdoor dining. I’d say we have blown up Curbside! We can ride bikes there. My overall favorite in Baton Rouge is BLDG 5. We got our Thanksgiving dinner from Rocca. It was awesome! I had two days off at Thanksgiving and I really wanted to have some time to relax with my kids. We put the silver and china on our porch table and it was really great, Rocca cooked! We even ordered a cocktail mixer and it was delicious! 

Treasured find in the back of your fridge? I always keep pecans in the freezer. Bergeron pecans. Katey Bergeron is my PA. Her husband’s family has the pecan business. She gives me a box of them every year. We toast them to put on salads or top our desserts. I love having my big box of go-to pecans. 

Who taught you to cook? My Mom, definitely my mom! Big smile

What’s your go-to dish for company? It’s gonna sound weird, shrimp and grits. I do the grits ahead of time. The grits casserole from the old River Roads cookbook. I do a vodka cream sauce for the shrimp and you can do that ahead, just add the shrimp at the end. Grits souffle. I keep that cookbook with no cover just to get to that recipe. It feels fancy for a dinner party but the components don’t have to be timed. It works for company-- gluten free, pescaterian. It’s just easy and feels festive, I also deliver this meal to someone who’s had a baby. Deliver the grits, the sauce and the shrimp.They can add the shrimp when they heat everything up. 

What’s on your cooking playlist? Kind of a long story. Mike is so into music. That’s how he communicates. He spends hours making playlists. He makes me a playlist every year and the theme is that he takes songs from the the previous decade. So the 2016 playlist had songs from 2016, 2006, 1996 and so on. He spends months on these. His family is so music oriented. Right now we are playing the Amy 2020 playlist. It has all the songs he thinks will make me happy. We are listening to the 2020 mix right now. Very eclectic mix. It lost the theme, just happy songs. And right now we are listening to Christmas carols. Have you listened to the She and Him mix? They have two Christmas albums. 

OH the sun is out

Coffee, tea, or Kombucha? Coffee. 100% coffee! I’m obsessed with the Trader Joe’s almond peppermint mocha creamer. I haven’t been able to find it recently.

Date night--at home? or out? Right now I’m thankful for date nights at home. I don’t know if it’s happened here, but it would be awesome to have date night at home while the kids are away, when things get back to normal.

Most stained cookbook? It’s the River Roads, one two or three. It doesn’t have a cover.

Surf? or Turf? Surf. I enjoy having other people cook me seafood. My mom is really good at cooking seafood. My parents have a home in Gulf Shores and we can get really great seafood there. I love the red shrimp in a boil, they are huge and taste amazing! 

Indispensable kitchen tool? Chef’s knife. 

Staple childhood comfort food? Pita bread, my granddaddy made it every week and we ate it with butter. I still make it and have been making it more during pandemic. My brother John who is in his residency in Boston makes bread all the time. When he was in town before Thanksgiving he made crawfish bread! it was divine! I remember grandpa’s pita bread and my kid’s love Uncle John’s bread, they talk about it all the time. Do you know about the yeast podcast? It is soooo good! Gastro Egyptology. Talk about going down a rabbit hole! 

Who would you most like to share a meal with? past, present or fictional? Right now, Anthony Fauci!! I just want to tell him thank you!! He has done so much for this country that people don’t even understand! I’d like to know what has gone on behind the scenes. I would like to cook him dinner, now I’m super intimidated. I think I would be too nervous! I think we would end up ordering pizza. 

Ideal grilled cheese? My favorite grilled cheese to buy is at BLDG 5. It’s a mixture of different cheeses on really good bread. In pandemic we have had some Rabalais bootcamp classes! The best grilled cheese is the one I don’t have to make. My son got a mild burn on his arm, it was a teaching moment. Use kitchen safety and plow ahead! It’s a big milestone. It’s whatever cheese we have, whole wheat bread and butter. 

Favorite pizza topping? I like the salty ones. Prosciutto, capers, dressed arugula. 

Where would you want to take a cooking class? MMMMM Napa. That is on our list! There are two places. In Bhutan they make these dumplings. We were there last year, in retrospect I wish I had taken a class to learn to make those dumplings. Bhutan is a vegetarian country. It’s an amazing country to learn about! They are the only carbon-neutral country in the world. Actually carbon negative! It’s an incredible place. They do a happiness survey: gross domestic happiness. It is beautiful!!

What’s your Counter Intelligence cooking tip? Like a secret cooking tip? Everything is better with cheese! You know, if something isn’t working out so great, just put some cheese on it!

Three things next to your stove? Olive oil always, salt and pepper.

Favorite Sports Team? LSU!

just add garlic bread and Amy’s turkey meatballs are a meal in a bowl

Amy’s Crockpot Turkey Meatballs

Embarrassingly easy is right and equally delicious! Combine ground turkey with breadcrumbs, egg and cheese, season to your preference and shape them into petite meatballs. Drop these into some red sauce in the crockpot and put your feet up while dinner cooks itself. Amy shares ‘my crockpot liner can go on the stove, so I sizzle some crushed garlic in a little olive oil, add crushed canned tomatoes for sauce. Then the liner with sauce goes into the crockpot cooking element, I put the meatballs in and dinner is done.’ When I recreated her recipe in my kitchen, I went with a jar of good marinara that began heating right in the crockpot while I mixed and shaped the meatballs. Since I was trying to beat sunset for the photo, I rushed things and turned my crockpot to high. Two hours, done and so delicious!

Whisk 1 egg in a mixing bowl, add 1 teaspoon garlic salt, ½ teaspoon pepper and a tablespoon or two of chopped fresh herbs basil or oregano or Italian parsley, or even a combo, or even dried (reduce amount to 2 teaspoons) Crumble in a pound of raw ground turkey (I used the breast meat). Sprinkle with ¼ cup each of breadcrumbs and grated parmesan. Gently mix together and form into small balls (you should get about 24 one-inch balls, and a cookie dough scoop makes it easy!) Place the balls into 3 cups of your sauce of choice that’s waiting in your crockpot. Cook at low for 4 hours or high for 2, checking to see that the meatballs are cooked through. Your house will smell so good! Serve with your choice of pasta or some garlic breadsticks for dipping. Add a salad for balance. Happy Cooking!

20 Questions with Katie

Katie McKenna makes me laugh. Sometimes I make her cry. We met literally by accident, our paths crossing in the post-trauma arena. Her book, How to Get Run Over By A Truck, which she reads on Audible, is a MUST. Somehow, the softcover edition landed in my daughter’s ICU room in Manhattan last May. I could only glance at the book’s colorful cover and imposing title and slide it back into my tote bag for later. 

By late January, a mutual friend implored us to meet Katie, “a woman who got run over by a truck wrote a book about it. You should read it.” In the throes of trauma timeout, I finally screwed up the courage to give the Audible version a listen and here is where the laughter comes in. Katie’s story as she reads it grips you like a nightmare then shifts you into knee slapping. She has a rare gift.

We started with a phone call in February when the world was mostly right. My daughter Sara met Katie for coffee in New York and then...Quarantine. Or as Katie calls it: Quaran-TINE (like Valentine). She’s been married for a year and a half and says “yep, half of our marriage we’ve been living with my parents, our Quaran-Team!” 

She’s a fifth generation New Yorker and when she’s talking tough, calls herself McKenna. Her friends call her Katie Mac and her dad describes her as “this is my daughter Katie. She will bust your balls like a Wall Street Trader in the 80’s, but she will hug you so hard you can feel her heart beat.”

Thriving as a trauma survivor, Katie is a life coach and professional speaker who can cheerlead anyone away from the blues.

What’s your 20 minute recipe? My favorite thing to make is a pasta dish with julienne carrots, red onion and red bell pepper sautéed with garlic and olive oil, s&p. Turn it all into the pasta pot with some soft goat cheese and some of the pasta water. Minimal dishes is my goal in life. My older brother’s girlfriend introduced this to us. It’s a fridge cleaner and the goat cheese makes a nice silky sauce.

What’s your favorite city? Ummmmmm is it bad to say New York? I guess I’ll say Dublin. It’s a real sweet city.

What’s your Favorite restaurant in your current city? My comfort restaurant is Il Pasatore, a northern italian restaurant in Williamsburg. They have a shaved Brussels sprouts salad with apples, walnuts and parmesan with a lemon vinaigrette that I just love. I love their carbonara with the egg, pancetta and cheese with beautiful homemade spaghetti. 

Treasured find in the back of your fridge? You mean if I found something and was just over the moon?! Some of my mom’s homemade pesto. 

Who taught you to cook? Is it bad to say myself? My mom taught me the beauty of chop a bunch of things up and put it in balsamic vinegar and everything will be fine. 

What’s your go-to dish for company? It is Allison Roman’s garlic braised short ribs with red wine.

What’s on your cooking playlist? I’m a podcast person! I love This American Life while I’m cooking. I listen to Brene Brown’s Unlocking Us, and Hidden Brain or How I Built This

Coffee, tea, or Kombucha? I like to make myself every morning: Coffee, 2 scoops of Bulletproof collagen, unflavored, I put in a glurp/ about ¼ cup coconut eggnog and then i put in a dash of ginger, turmeric cinnamon and ground clove and some oat milk. Yeah, there’s only a little bit of room for coffee. Then I froth it and we are good to go.

Date night--at home? or out? If things are normal, date night out

Most stained cookbook? The New York Times cooking app.

Surf? or Turf? If it’s lobster, SURF!

Indispensable kitchen tool? I do use my frother every single day. 

Staple childhood comfort food? Probably truthfully whole wheat toast with butter and jam. I do bake the no-knead bread from the New York Times.

Who would you most like to share a meal with? past, present or fictional? Right now I would love to share a meal with Elizabeth Gilbert. 

Ideal grilled cheese? Oohhhhh heavily buttered white toast, it would have to be cooked open face so the cheese melts fully, then you put them together. I want straight gooey and this way It’s done faster, I’m a fast kid! I’m a bit of a grilled cheese connoisseur. My brother says I’m the best at grilled cheese, flattery will get you everywhere! White cheddar, Cabot sharp and bacon if I’m allowed.

Favorite pizza topping? Sausage, red peppers and onions is my favorite, I mean if I’m gonna do it. I’d get it at Williamsburg Pizza in Williamsburg. With a side of garlic knots because I’m not an idiot!

Where would you want to take a cooking class? I have actually taken a really great cooking class at Brooklyn Kitchen, they do really great classes. 

What’s your Counter Intelligence cooking tip? Everything will taste good if you chop it up really small. Think of an area of the world, say Mexico: chop up tomatoes, jalapeños, onion, squeeze of lime. Same same, pick a region...all that stuff. Add the appropriate acid.

Three things next to your stove? Olive oil, kosher salt, crushed red pepper and probably like a head of garlic 

Favorite Sports Team? New York Giants. 

Continuing with the sunshine theme, Katie’s pasta dish is so much sunshine in a bowl!

Katie’s (Game Changer) Goat Cheese Pasta

A few ingredients from your produce drawer do a delightful dance with goat cheese and pasta. Prep the veggies while the pasta pot comes to a boil. Sauté them while the pasta cooks. Toss them all together and you have delicious kitchen heroics in honestly 20 minutes.

Get a big pot of salty water going for pasta. I cooked a pound of thin spaghetti and kept about one quarter of the cooked noodles plain to make buttered noodles in case there was a request (and yes of course there was!) While the water comes to a boil (hello turbo burner!), julienne/matchstick cut a big peeled carrot, a red bell pepper and a red onion. Mince or crush a couple cloves of garlic. Take a 4 ounce log of goat cheese out of its wrapper. Timing is kind of key here…My thin spaghetti said ‘al dente in 7 minutes’ and al dente is a good time to drain it since it will cook a bit longer back in the pot with the veg, goat cheese and pasta water.

As you drop your pasta with a good stir into the boiling water, heat a large skillet over medium/almost medium-high heat and drizzle in a tablespoon or two of olive oil. Add the julienned carrot, bell pepper and onion, season well with s&p. Stir your pasta and if you’re feeling cheffy, give the skillet a nice toss with a flick of your strong wrist or stir. When the veg are just softening, add the garlic. When the pasta is done, use a large mug or Pyrex measuring cup to scoop up at least a cup of the hot pasta water (I like to set the heatproof cup in my colander, that way I won’t forget!). Drain the pasta and return it to the pot over the still hot but turned off burner. Add the veg and use about a half cup of the pasta water to ‘deglaze’ the skillet. Swirl the skillet and add this flavorful liquid to the pasta. Crumble in the goat cheese, scattering it around, and stir. Add more pasta water to make a silky sauce that just coats the noodles. Lift into warmed bowls (stack them on the back of the stovetop while you’re cooking = warm:) ) and serve after taking a bow. Happy Cooking!

20 Questions with Michelle

Dr. Michelle Foster, a native of Guyana, started her career as a chemical engineer which led her to West Virginia where she worked for Union Carbide in the 90’s. She volunteered with Kanawha Institute for Social Research & Action, Inc. (KISRA), a community-based, non-profit that strengthens West Virginia families through health, employment, asset development, and learning initiatives, where she found her true passion for community development. 

Michelle got her PhD in community economic development and became the CEO of KISRA. That’s where we met! I was volunteering with AmeriCorps Farm to School and discovered a treasure of local food in KISRA’s farm and greenhouses. What a feast for the senses and great fresh produce to nourish the families in the area. (A highlight of my Farm to School service was touring the KISRA farm with my fellow Farm to Schoolers and hauling the harvest to an all local cooking event).

Michelle expanded her reach of serving the community when she became the president and CEO of The Greater Kanawha Valley Foundation in 2016. She is a champion for equity and her education credentials are impressive, as are the accolades recognizing her achievements. I imagine she will always continue learning and growing, working to make West Virginia better and better.

What’s your 20 minute recipe? I’m pescaterian. I eat lots of seafood and I love spicy, Salmon is my favorite fish. I do a jerk salmon in the oven with Walkerswood Traditional Jamaican jerk seasoning, hot and spicy version. I used to get it at the International Grocery and now they sell it at Kroger. Growing up we ate a LOT of rice. My cousin turned me onto quinoa. She taught me how to do a fried rice with vegetables and quinoa instead of rice. Lots of colorful bell peppers, scallions, carrots. One of my favorite greens is Swiss chard and I actually get it at KISRA! I have a Szechuan sauce that I love. Once you use that you don’t need a lot of seasonings. I do love Tony Chachere’s!

What’s your favorite city? New York, of course!! My family is there.

What’s your Favorite restaurant in your current city? I like Tidewater.

Treasured find in the back of your fridge? I recently moved, so my fridge is very clean. There’s a delicacy from Guyana, air dried shrimp. It adds so much flavor to foods. Guyanese style dried shrimp

Who taught you to cook? My mom and both my grandmas.

What’s your go-to dish for company? Some kind of fish dish. I ran across this recipe for Tuscan Butter Salmon. It has greens, sliced cherry tomatoes, butter and cream. It’s very very rich. Lots of flavor!

What’s on your cooking playlist? I stream WBLS radio station from New York. I like having that music in the background when I’m cooking. Old and new school R&B.

Coffee, tea, or Kombucha? Tea, I love tea!

Date night--at home? or out? Lately at home. she’s laughing

Most stained cookbook? I’ve been using a lot of Pinterest for new things that I want to try. They even have Guyanese cooks who share things on Pinterest.

Surf? or Turf? Surf surf surf!

Indispensable kitchen tool? Very sharp knife. It’s so annoying when you have a dull knife.

Staple childhood comfort food? Something from my native Guyana, peanut butter fudge.

I remember eating fudge growing up. When I eat it I feel so nostalgic. 

Who would you most like to share a meal with? past, present or fictional? President Obama AND Michelle! 

Favorite pizza topping? Veggies! Bell peppers and hot peppers with extra cheese and lots of veggies.

Where would you want to take a cooking class? Wouldn’t it be nice to have a cooking class in France?! when they ever open things up again!

What’s your Counter Intelligence cooking tip? The spicier the better! Spice it up!

Three things next to your stove? A fruit bowl, i leave out my smoothie blender and a plant.

Favorite Sports Team? I’m not a big sports fan, I like LeBron James.

Favrote thing about Charleston? The people. I think we have the best people who really care! It's great collaborating with Mayor Goodwin, she is so passionate! Now I live in the city limits of Charleston and get to work to help make our city more attractive.

Bathed in Jamaican jerk seasoning and cloaked with lemon slices, Michelle’s salmon is a 20 minute wonder! Served here with a fresh Swiss chard salad with a kick of jalapeño.

Michelle’s Jerk Salmon

There’s a new condiment on my refrigerator door, thanks to Michelle’s recommendation! Walkerswood Traditional Jamaican Jerk Seasoning has the same ingredients I use when I make it myself. It is so delicious and ready the moment you’re craving a getaway to Jamaica! No peppers to puree, it’s all there in the jar. The recipe is super quick, too. For the best flavor, plan a day ahead and marinate your salmon overnight.

Spritz each salmon filet with fresh lemon juice or a little vinegar, then coat the fish with a generous layer of the jerk seasoning paste, maybe a teaspoon or three. Cover and refrigerate overnight. Heat your oven to 400. While the oven heats, place a cast iron skillet* over medium-high heat and when it’s hot, lay in the salmon, skin side down so it quick sears the skin. Place the skillet in the oven and cook the salmon until your desired degree of doneness, about 7 minutes for medium. Serve with lemon wedges and your favorite greens or a nice batch of quinoa ‘fried rice.’

*if you don’t have a cast iron or oven-proof skillet, salmon can be cooked in a baking dish or rimmed baking sheet. Add a few minutes to the cooking time since it will not be pre-seared on the stovetop.

20 Questions with Lisa

The Red Stick Farmer’s Market hums with activity every Saturday, rain or shine, in downtown Baton Rouge. I discovered this unique farmer’s market on a pre-move visit and was captivated by the brass band and strawberry perfume. After the big move I met Lisa Gray, the manager of Red Stick Mobile Farmers Market and coordinator of school garden projects. 

At the market, seasonal selections and friendly farmers lure locavores from nearby parishes. Behind the scenes, Lisa hauls local produce in a jazzed up trailer to sell in the far reaches of the community. She also plants and tends school gardens where the students learn the essentials from seeds and soil to flowers and harvest. I’ve had the honor of working alongside her and it’s incredible to witness the joy the kids get in their outdoor classroom.

Lisa has called Baton Rouge home for all but one year of her life. During her year away, she worked with the CDC in Atlanta. In her words, “the experience was great but I wanted to get back home to farm life. I gotta get back home and work with farm animals.” She took a job with the Ag Center at Southern University as a research associate before her now seven year tenure with Red Stick Market.

What’s your 20 minute recipe? Shrimp fried rice. I get the shrimp peeled and deveined from Anna Marie’s and use brown rice that’s leftover from another meal. I get as much from Red Stick Market as I can. Carrots from Fekete Farms, onions and green onions, orange or red bell pepper, pasture raised farm eggs and frozen peas that I buy. I use sesame oil and soy sauce while I’m cooking. I use the whole pound of shrimp! I call it the Real Shrimp Fried Rice. 

What’s your favorite city? I would love to travel to Washington, DC now. I’ve been there a lot in the past, it’s one of my favorites. People are really nice there.

What’s your Favorite restaurant in your current city? I like Pimanyoli’s on Airline. They specialize in smoked meats and classic American dishes, and they have hot tamales, a recipe from their family that’s like 100 years old. The owner’s father was a sergeant on the police force at Southern University.

Treasured find in the back of your fridge? Maybe some pickled okra

Who taught you to cook? My grandmother. She raised me, I was always in the kitchen with her. One of her specialties, my favorite, was her peach cobbler. My uncles always request it. 

What’s your go-to dish for company? I would do some beef and shrimp kabobs or an okra, shrimp, tomato and smoked sausage stew served over rice.

What’s on your cooking playlist? Lauren Hill, Erykah Badu.

Coffee, tea, or Kombucha? Tea. 

Date night--at home? or out? Right now?! At home.

Most stained cookbook? River Road. My grandmother used to use it. I still have hers and just got a new one from the Junior League. My uncle in Texas is holding on to my grandmother’s.

Surf? or Turf? Surf.

Indispensable kitchen tool? My whisk.

Staple childhood comfort food? Chicken and dumplings. That was easy!

Who would you most like to share a meal with? past, present or fictional? My grandmother.

Ideal grilled cheese? I’m pretty plain when it comes to grilled cheese. I like it with cheddar.

Favorite pizza topping? One of my favorites is pickled banana pepper

Where would you want to take a cooking class? Italy and learn how to make a classic red sauce, the type that takes hours.

What’s your Counter Intelligence cooking tip? I don’t like to overcomplicate with a lot of ingredients. I like to keep it simple. If I can wing it without a lot of ingredients, that’s what I prefer.

Three things next to your stove? A trivet, canisters with flour and sugar, tool caddy.

Favorite Sports Team? Of course The Saints!! 

A trip to the Red Stick Farmer’s Market transforms yesterday’s extra rice into a gourmet meal in minutes!

Lisa’s Real Shrimp Fried Rice

A trip to the Red Stick Market will elevate your next batch of fried rice to the next level of delicious! Gather your ingredients and your fried rice masterpiece is ready in minutes.

• 1 pound medium sized peeled and deveined shrimp, drained and patted dry

• Salt and pepper

• 2 tablespoons vegetable oil, divided use

• 1 small onion, chopped

• 1 sweet bell pepper, chopped

• 1 large carrot, grated

• 2 eggs, whisked to blend in a small bowl

• 3 cups cooked rice

• ½ cup frozen peas

• 2 tablespoons soy sauce

• 2 teaspoons sesame oil

• 3 green onions, thinly sliced

TOSS the shrimp with a sprinkle of salt and pepper.

HEAT 1 tablespoon oil in a large heavy skillet or wok over medium-high heat. 

ADD the shrimp and cook, turning once, just until they turn opaque, about a minute or two per side. Remove with a slotted spoon to a plate.

ADD the onion and bell pepper to the skillet and cook until just tender, about 5 to 7 minutes. Add the grated carrot, toss to combine, then push the vegetables to the perimeter of the skillet to make room for cooking the ‘egg pancake.’

POUR the remaining 1 tablespoon oil into the bottom of the skillet and add the whisked egg. Let it sizzle and cook in one layer, just until it is cooked through, about 2 minutes. Chop the cooked egg into small pieces in the skillet with a spatula and push it out to the perimeter with the vegetables.

ADD the rice to the center of the skillet and cook a minute or two to heat the rice through. Stir in the peas, soy sauce and sesame oil and toss it all together in the skillet incorporating the vegetables and egg from the perimeter. Stir in the cooked shrimp and green onions and serve. Happy Cooking!

20 Questions with Paul

Paul Smith is an ambassador of his hometown Charleston, West Virginia and recognized affectionately as Chef Paul wherever he goes. In his words, he’s from a huge large Italian family where they had Sunday dinner every week in Boomer, West Virginia. He was studying hospitality management out of state, then returned home to study in professional kitchens before diving in to the Culinary Institute of America. After zigzagging around the country, gaining experience with some enviable cooking adventures, Chef Paul landed back at home in 2007. 

Paul and I first met in the kitchen at Lola’s, our mutual friend Cary’s pizza restaurant. When Cary’s maternity leave had her exiting sooner than expected, a team of friends held down the fort. Paul anchored the crew and it is by his side that I learned the fine muscle building art of hand shaping two pizza dough balls at a time. He could triple time anyone in the kitchen! 

Chef Paul became well established as an expert on all things food and just before the world went a little haywire, he was embarking on three Charleston area restaurant projects. As we were talking at 1010 Bridge as evening service was about to begin, he picked up a call for his regular Monday afternoon radio interview. I heard him say, “It’s a tough time right now. The entire industry is in jeopardy. I'm not super optimistic that things are gonna change anytime soon.” When the call wrapped up he resumed with me, “our food is GOOD! We pay attention to the details, it’s the experience” regarding the Bridge Road spot, adding “this is the food I like to cook. The Pitch is the food I like to eat.” (upscale bar food). His third restaurant is Barkadas, a collaboration of four friends that introduces its diners fo Phillippine island staples kissed with additional influences. As I visit this charming town I left four years ago, my first stop was Barkadas. Don’t miss it! 

What’s your 20 minute recipe? When I don’t have time to cook, this is what I make. I get salmon from Joe’s (now General Steak and Seafood). I make a little salmon slather with mayo, dijon, lemon zest and juice, salt and pepper. I quick sear the salmon first then turn it over and put on the slather and finish it in a hot oven. It’s literally like 5 minutes. We actually have a version of it on the menu here (at 1010 Bridge).

What’s your favorite city? Charleston, South Carolina. I really like the scene there.

What’s your Favorite restaurant in your current city? I’m partial. If it’s not one of my three, I’d say Sam’s for what it is: good food, everything is solid!

Treasured find in the back of your fridge? I have some weird stuff in there. I found some rendered foie gras fat in the freezer. I rendered it together with some butter and JQ Dickinson salt and spread it on some good toast.

Who taught you to cook? My grandfather. He was a chemist and he did Friday night Italian nights at the Glen Ferris Inn. I stood on a milk crate and stirred the sauce. I wish I had paid more attention and written down the recipes.

What’s your go-to dish for company? Pimiento cheese with some sort of grilled meat, probably ribeye.

What’s on your cooking playlist? A lot of old school hip hop, A Tribe Called Quest, De La Soul, WuTang Clan, Diggable Planets.

Coffee, tea, or Kombucha? Pardon?! Coffee on coffee, as I’m having my seventh cup of the day. I’m alternating coffee and Topo Chico.

Date night--at home? or out? Date night OUT. I’m not of those chefs who sits there and tries to critique the place. Well, maybe I do it in my head.

Most stained cookbook? The little green Lebanese cookbook with the black binder form the Greek Orthodox Church. Also I’m a big fan of Tyler Florence.

Surf? or Turf? TURF. Spinalis, cap of the ribeye.

Indispensable kitchen tool? French knife, 8-inch chef’s.

Staple childhood comfort food? Pastina, little pearl pasta with a tiny bit of Parmesan cheese and either chicken broth if I’m sick or butter if I’m feeling frisky.

Who would you most like to share a meal with? past, present or fictional? Julia Child and Jennifer Garner. I would really like to be on Jennifer Garner’s Pretend Cooking Show. I like watching her because she is so smart and fun. She’s so down to earth and successful, very approachable. I would love to talk to her about our shared love of West Virginia.

What’s your go-to butter? Plugra

Ideal grilled cheese? Good bread, a really nice pullman loaf with white American and good Tillamook cheddar, a slice of tomato and mayo on the inside, butter on the outside.

Favorite pizza topping? Cupping pepperoni, it gives you a charred edge with a little grease shot. We do it at The Pitch.

Where would you want to take a cooking class? El Bulli.

What’s your Counter Intelligence cooking tip? Keep it simple. Pat dry, S&P, hard sear. For anything!

Three things next to your stove? Olive oil, salt and pepper

Best meal in an airport? Rick Bayless’s Torta Frontera in Chicago.

Do you take any ingredients with you when you travel? No, I like to bring things back.

What’s your go-to olive oil? Napa Valley Olive Oil Company and I really like the Villa DiTrapano. They are really different. 

Favorite Sports Team? I like watching any of the EPL (English Premier League)

Salmon Chef Paul’s way. My interpretation: served with the best of late summer from Capitol Market and Charleston Bread, cooked in my friend Pam’s kitchen. Happy Cooking indeed!

Chef Paul’s Seared Salmon

“Serve this with some simple seasonal things on the side. Beautifully seasoned jewel lettuce salad or a fall-ish root vegetable succotash. My philosophy: cook as seasonally as possible, do as little as possible.”

For four skin-on salmon filets, combine 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, zest of 1 lemon, juice of ¼ lemon (cube or slice the remainder for the top), ¼ teaspoon salt and a couple good cracks of pepper (white pepper preferred).

Heat your oven to 425 and heat a large oven-proof/cast iron skillet over a medium high burner. Season the flesh side of the salmon filets with salt and pepper. When the skillet is HOT, lay the filets in the skillet flesh side down and sear for a good minute. Turn them over skin side down and top each with some of the mayo mixture, spreading with a brush. Slide the skillet into the oven and roast the filets for a few minutes until the top is golden and the fish is as done as you like. If you want a bubbling top ‘crust’ hit it with the broiler for no more than a minute so as not to over cook the fish. Happy Cooking!

20 Questions with Jan

Jan Oed is my badass sister in law and joined our family officially 40 years ago when she married my brother, John. She melded with our family when I was so young I hardly know life without her. My brother hit the jackpot! I will never forget Jan inviting me to bake cookies with her mom when I was in second grade. They introduced me to those ‘Magic Cookie Bars’ which were way out of my repertoire of the classic chocolate chip, peanut butter and oatmeal. Though the details of the other recipes we made escape me, I remember thinking I’d be home late for dinner which didn’t matter because I was well nourished with homemade cookies. 

Jan can whip up a five star meal with what’s on hand, assemble a gorgeous charcuterie board for friends stopping by, or cater a feast for hundreds. She catered my wedding! And she recently surprised my mom and me with a beautiful brunch after church, popping up a little canopy in her driveway and serving up eggs benedict with the works, all accompanied by tropical flowers from her backyard. For 12 years and running, she’s been a volunteer chef with The Haven for Children, preparing and delivering dinner once a month.

Her adventure extends beyond the kitchen. You can find her visiting her son in Puerto Rico, wandering the wilds of Morocco, or enjoying her local beach. Her Labor Day trip to the Wine Country is put on hold for a safer date in the future.

What’s your 20 minute recipe? I wanna tell you I tried this really cool quick recipe for boneless chicken thighs. You season them and coat them in fresh herbs and cook them in a little olive oil in a super hot skillet. Five minutes each side, then move them to the edge and make the sauce in the middle. It’s a little quickie thing I did the other day and it made great leftovers! We have a rating system at our house. WOW is the best, then YUM is the second best. GOOD is not worth repeating.

What’s your favorite city? I’m gonna say Barcelona because I love that walking area with all the tapas bars with the chalkboards out front. It’s so fun to peruse. I love the tapas thing!

What’s your Favorite restaurant in your current city? Giggles. Is that a trick question?! Fat Snook in Cocoa Beach. Local seafood, innovative dinners, presentations and desserts. Also they have cool, lesser known wines.

Treasured find in the back of your fridge? A chunk of bread from somewhere I’ve traveled. We don’t have a bakery here. I usually bring bread back in my carry-on.

Who taught you to cook? My mom and my home-ec teacher at Mel-Hi, and digging through cookbooks, just jumping in!

What’s your go-to dish for company? The easiest one is Tyler Florence’s pulled pork recipe. Its quickie-easy and everybody loves it!

What’s on your cooking playlist? I put the radio on Jack FM. There’s a big variety, everything from Fleetwood Mac, to Guns N Roses, Maroon 5 and Jazz. You never know what’s coming up next.

Coffee, tea, or Kombucha? Coffee in the morning, kombucha in the afternoon. I like the green one from GT.

Date night--at home? or out? If we’re gonna call it date night, we’re going out.

Most stained cookbook? Probably my binders collection! I have three big binders all categorized and bulging with recipes I’ve printed off. There are definitely a lot of stained pages in there.

Surf? or Turf? Depends on where I am. I’d probably lean toward a combo. If it was really good fresh seafood, I would go with surf.

What’s your go-to olive oil? I look for the country of origin and the extra virgin part, definitely from Spain or Portugal. I pick them up at TJ Maxx or Home Goods. I keep a varied selection on hand.

Indispensable kitchen tool? Probably a toss up between an immersion blender and a microplane. I couldn’t do without either of those.

Staple childhood comfort food? Maybe my mom’s homemade fudge. That’s such a treat! I have her recipe but I never make it. It is super chocolatey.

Who would you most like to share a meal with? past, present or fictional? Anthony Bourdain. In the country of his choice. I love that you could transport far away through his travel shows. He always interviewed the most interesting diverse people. 

Favorite pizza topping? Pesto with bacon and either burrata or fresh mozzarella. You cook it with raw kale on top and it gets super crispy. With the cheese, it’s insane. 

Where would you want to take a cooking class? In Spain with Jose Andres. I really want to learn how to make grilled octopus or anything he wants to teach me to cook. He’s so cool! He seems very generous and spirited!

Do you pack any ingredients with you when you travel? Almond flour and vanilla extract, but I can’t put that in a carry-on.

What’s your Counter Intelligence cooking tip? Explore new recipes, just jump in and have fun cooking! It gives you a broader scope. It’s OK if it doesn’t turn out perfectly.

Three things next to your stove? A selection of oils, a few different salts and a big utensil caddy. All three categories are essential.

Favorite Sports Team? I’m gonna have to go with Miami Dolphins. I’ve been watching them since back in the day when Howard Cosell was the commentator. 

20 minutes? You better believe it! As delicious as it is quick!

Herb Crusted Chicken Thighs with Garlic Glaze

Boneless chicken thighs are a girl’s best friend. They cook quickly without drying out. Break out your biggest/best skillet for this dish and be ready for YUM!

• 1 ½  pounds boneless, skinless chicken thighs (about 6-8 fillets)

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• ¾  teaspoon salt

• ½ teaspoon cracked black pepper

• Heaping half cup of chopped fresh herbs (I used rosemary and thyme, Jan uses oregano and rosemary)

• 1 tablespoon olive oil 

• 1 tablespoon butter

• 4 cloves garlic, minced or crushed

• ¼ cup white wine

• ½ cup chicken broth

COMBINE the onion powder, garlic powder, salt and pepper in a small bowl and season the chicken on both sides with the mixture. 

SPRINKLE the mixed herbs over both sides of the chicken and press to adhere.

HEAT the olive oil in a large skillet over medium heat. When the oil ripples, give the skillet a swirl and add the chicken in one layer.

SEAR the chicken for 5 minutes, adjusting the heat so you get a nice sizzle without smoking.

TURN and cook the second side for 5 minutes. Move the chicken to the perimeter of the pan, then melt the butter in the center and add the garlic.

STIR just until garlic is fragrant, about 30 seconds. Increase heat to medium-high and add the wine and chicken broth, stirring to incorporate browned bits.

REDUCE the heat to medium-low and return the chicken to the center of the pan. Baste with the sauce and let simmer a few minutes until chicken is cooked through.

SERVE with good bread and sauteed spinach.

20 Questions with Tatiana

Tatiana is the daughter of Ignacio, a gregarious Spanish man who lived with my family in coastal Florida during his teen years in the ‘60’s. I met her when we were both little girls, barefoot in our bikinis, racing ahead of the adults from my house down to the beach. When Ignacio first said goodbye, I was an infant on my mother’s hip. He assured my mother he would be back some day and as promised, he brought his wife and his two oldest children for an unforgettable reunion a dozen years later. Then again 20 years after that for my mom’s 70th birthday they extended the invitation “you must come see us in Spain!” And so my husband and I packed up our three girls and ventured to southern Spain to see our extended family.

In the age of international long distance phone calls and air mail, communication was not a constant. Now Tatiana and I keep in touch through Facebook and had a delightful visit on Video Messenger to catch up on life. As I attempted to decipher our relationship, she summed it up beautifully, “we are family!” We reminisced about our in-person visits and a highlight for me was learning to make the classic Spanish omelet from her mom who made enough of the famed tapas dish to serve at my mom’s birthday when they were in town for the festivities. Tatiana said one of her favorite memories was my mom’s angel food cake and said, “I have a lot of memories from the first time we met.”

We aren’t quite sisters or cousins. I cherish our special family friendship and I am grateful technology can keep us connected.

What’s your 20 minute recipe? Something very quick we do here is the Spanish omelet, potatoes and onions softened in olive oil and cooked with beaten eggs. It makes a traditional Spanish tortilla. You can chop the potatoes into small squares or slice them, depending on what you prefer. If I’m in a hurry, I slice them.

What’s your favorite city? Prague. We went last summer. It’s a beautiful beautiful city, just wonderful!

What’s your Favorite restaurant in your current city? La Taverna Alabardero. They have very nice cuisine, modern Spanish cuisine also inspired by French cuisine.

Treasured find in the back of your fridge? Pasta de pimiento Choricero, a traditional pepper paste from northern Spain made with Choricero peppers.

Who taught you to cook? My mom mostly, and my grandmom. Also a lot of books!

What’s your go-to dish for company? In summer, we do barbecues. I also like to make quiches depending on the ingredients I have. A favorite is Quiche Lorraine.

Coffee, tea, or Kombucha? Coffee mostly, cafe con leche.

Most stained cookbook? El Menu de Cada Dia by Karlos Arguinano.

Surf? or Turf? Surf definitely.

What’s your go-to olive oil? A virgin olive oil, has to be from Spain! 99% of the olive oil in the supermarkets here are from Spain.

Indispensable kitchen tool? The spatula for cakes, wooden spoon for regular cooking, oh and a good knife.

Staple childhood comfort food? It’s not very common for kids, but I love white rice made with black sauce from squid.

Who would you most like to share a meal with? past, present or fictional? My dad. We would go out rather than cook at home so we would have more time to focus and talk.

How do you like your toast? Lightly toasted with tomato and olive oil, pan con tomate.

Ideal grilled cheese? Once in England I had a toast spread with lemon curd and a little Emmenthal melted on top. It must have a lot of calories but it was delicious!

Favorite pizza topping? Cherry tomatoes with goat cheese and basil. It’s very nice.

Where would you want to take a cooking class? I would like to go in Provence in France or Tuscany. One of these would be fun!

What’s your Counter Intelligence cooking tip? Always get a good base for any dish. Our traditional base for many dishes is sofrito, made with sauteed tomatoes, onions, garlic and peppers in olive oil. It’s the base for a lot of seafood and meat dishes.

Favorite Chef? Angel Leon, a chef from Cadiz. His restaurant is Aponiente “cuisine of the unknown seas.” He uses a lot of sea plants and experiments a lot.

Master a traditional Spanish tortilla by starting small. Here I used 1 small potato and 2 eggs in my 5-inch seasoned cast iron skillet. Happy Cooking indeed!

Spanish Potato Omelet (Tortilla)

When you combine potatoes, olive oil and eggs (plus onion if you like, and a bit of salt), you get sunshine in a skillet! Spanish Tortilla = Little Cake and it is love at first bite, virtually transporting you to Spain where the dish is served as an appetizer or main dish almost everywhere you go. Exactly 21 years ago, I had a front row seat to an unforgettable Spanish cooking class when Tatiana’s mom Mireya was preparing skillets full of potato omelet for my mom’s 70th birthday. (Mom turns 91 tomorrow!) 

A few tips: 

• keep your heat low enough that your potatoes get tender without browning.

• start with a small skillet which is much easier to flip and cooks more quickly

• use good olive oil and farm fresh eggs if available 

• slice the potatoes for quicker cooking. A mandoline or similar slicing device helps with speed and uniformity 

• Practice makes perfect, the more you make the quicker you’ll master this classic!

• Approximate ratios: 6-inch skillet- 2 small potatoes, 4 eggs. 8-inch skillet-2 medium potatoes, 6 eggs

• ¼ cup olive oil 

• 2 small potatoes, peeled and thinly sliced

• ¼ cup chopped onion

• 4 eggs

• Salt

HEAT the olive oil in a 6-inch skillet, preferably well-seasoned carbon steel or cast iron or nonstick over medium-low heat. Add the potatoes and season with about ¼ teaspoon salt. Keep an eye on potatoes, stirring to keep from browning. Lower the heat if necessary. 

ADD the onion after the potatoes have been cooking for 5 minutes and continue to stir occasionally until potatoes are tender. 

WHISK the eggs in a medium bowl while you wait.

REMOVE the potatoes and onion to a shallow bowl from the skillet using a slotted spoon, keeping the excess oil in the skillet. Let the potatoes cool a minute or two in the shallow bowl, then stir them into the whisked eggs along with another ¼ teaspoon salt.

POUR the mixture back into the skillet and increase the heat to medium.

COOK, undisturbed, until the sides and bottom are set and the top is losing its gloss. Using a spatula, lift/slide the tortilla onto a plate just slightly larger than the skillet. 

PLACE the skillet over the top of the uncooked tortilla and using cooking mitts, FLIP the whole thing over back into the skillet. SMILE!

CONTINUE cooking a few minutes until the center is just cooked through. 

SLIDE the tortilla onto a large plate or cutting board and let cool before cutting into triangles or small squares for tapas.

20 Questions with Emma

Cooking with my kids is a life highlight. I will never forget the time my youngest daughter Emma pulled the step stool over to the stove and started pouring up the pancake batter onto the hot griddle. I told her she was making the circles a little too close. Ha! She had the situation under control all along--she was making Mickey Mouse pancakes. I think she was three.

Emma still loves kicking around in the kitchen and adores the great outdoors. She recently did a car camping trip mostly on her own, driving along the Natchez Trace from Mississippi to the Great Smoky Mountains, then on to North Carolina and back home to the country roads of West Virginia, then back to Baton Rouge. We uprooted her four years ago and she has been a great sport about the big move. She loves getting back to the mountains to visit her forever friends. We are thrilled she chose to be an LSU Tiger so close to our new home.

What’s your 20 minute recipe? Mediterranean turkey burgers. I like it with a Greek salad on the side. You can use ground turkey or leaner all-breast meat. Feta cheese is critical. I love feta cheese! I add crushed garlic or garlic powder, chopped fresh spinach and red onion and bind it together with a beaten egg. I like to add sundried tomatoes if I have them on hand. Salt and pepper, mix it all together gently and make it into roughly 4 inch patties. I cook as many as I need for dinner and freeze the rest raw to cook for later. 

What’s your favorite city? Galway, Ireland. 

What’s your favorite restaurant in your current city? Parrain’s. I love their chargrilled oysters and Louisiana seafood dishes.

Treasured find in the back of your fridge? Cane’s sauce. It’s good on everything! I like it when I find homemade garlic aioli, too. 

Who taught you to cook? My mom.

What’s your go-to dish for company? I like to make espresso brownies for people. They are always a favorite.

What’s on your cooking playlist? Tyler Childers. And I like to listen to my Spotify Discover playlist. 

Coffee, tea, or Kombucha? The occasional iced latte.

Most stained cookbook? My copy of Counter Intelligence.

Surf? or Turf? Probably depends on where I am. If I’m on the coast I’m gonna pick surf. If it’s not fresh, turf.

Indispensable kitchen tool? Cheese grater. You can use it for slices, grated cheese, or for carrots for salad.

Staple childhood comfort food? Pot roast and mashed potatoes. 

How do you like your toast? Slightly tan with a little bit of crunch, but not too much. With butter and coarse salt. Sometimes I put garlic salt on it.

Who would you most like to share a meal with? past, present or fictional? My friend Khairat. We met at summer camp in West Virginia. She lives in Dublin, Ireland so I don’t get to see her very often. I spent 2 ½ hours on Facetime with her last night. I’d really love to sit down and have a meal with her.

Ideal grilled cheese? On Blue Monday bread (from Charleston Bread). Sharp white cheddar. Tomato slices are nice. I like to put mayonnaise on the outside and sprinkle that with some parmesan. It makes it really crispy. 

Favorite pizza topping? The Louisiana culture comes out in our neighborhood pizza parties. I like the muffaletta pizza with salami, olive salad and provolone. I didn’t know what a muffaletta was until we moved here. 

Where would you want to take a cooking class? Sicily. Italian food is my favorite type of food.

What’s your Counter Intelligence cooking tip? As a college student with limited time and funds, I like to make ramen noodles and instead of making it with the broth, I drain them and stir fry them in a skillet with soy sauce and veggies. The noodles get a little crisp. I learned this from my friend Rob. He says the secret ingredient is Worcestershire but I don’t keep that in my college fridge.

Three things next to your stove? Salt, pepper, soft butter.

Favorite Sports Team? The LSU Tigers!

A few embellishments jazz up the humble turkey burger. Here we go with a dollop of Greek yogurt, some red onion and cucumber slices

Mediterranean Turkey Burgers

Say goodbye to boring turkey burgers and hello to this flavorful twist! Riff on this with what you have on hand (as Emma says, feta is critical! It’s a staple in all our fridges. Oh and preferably the whole block of feta, not the powdery crumbles). Green onion instead of red. Sundried tomatoes or not (easy to keep on hand). A handful of this and that converts the lean turkey into something delicious. Cook them all or save some wrapped in the freezer to cook later (best to ‘defrost’ these overnight in the fridge, or cook frozen on low heat).

• 1 egg

• 2 cups fresh baby spinach, coarsely chopped

• ½ small red onion, finely chopped

• 1 clove garlic, minced or crushed

• 2 to 3 tablespoons chopped sundried tomatoes

• ⅓-½ cup crumbled feta

• Salt and pepper 

• A little oil for the skillet

• 1 pound ground turkey (I used the whole package, 20 ounces)

• Leaf lettuce, sliced cucumber, thinly sliced red onion, and plain Greek yogurt for serving

CRACK the egg into a large bowl and whisk with a fork to blend. Add the spinach, red onion, garlic, sundried tomatoes, feta and season with about ½ teaspoon salt and as much pepper as you like. Whisk together with the fork.

HEAT a large cast iron or nonstick skillet over medium heat while you shape the burgers.

CRUMBLE the raw ground turkey into the egg-veggie mixture. With clean hands or a rubber scraper, gently mix it all together to evenly distribute the ingredients. 

SHAPE into 6 or 8 patties.

COOK until golden brown, turning after 4 or 5 minutes to cook the other side. 

SERVE each turkey burger inside a lettuce leaf, garnished as desired.