Although this is technically speaking a food blog, this is NOT a food blog. I despise “food blogs”. That is not saying that traditional food blogs don’t have their place, they obviously do and have tremendous followings. They are just not for me. If you’ve taken the time to come to my site, I’m assuming you want to find a recipe, are interested in an event I’m participating in, or have other food/cooking related needs. So my job here is to give you a recipe to get you started. You don’t care what I was eating or doing while I came up with the recipe, or who I had in town visiting that weekend, or about what my latest blog was about. You’re here for the food. If you want simple, bold, and delicious recipes, you’ve come to the right place.
This site contains adaptations of recipes I have created and served in one of the restaurants I’ve spent time in.
I say adaptations because they are not the same recipes for a variety of reasons. One, we cook food differently in a restaurant then you do at home. Two, I am sometimes limited as to what ingredients I can obtain, or the ingredients are simply not cost effective. So I might have to use cream cheese instead of mascarpone. Three, the equipment I have readily available might not be common in home kitchens. So when I adapt restaurant recipes for this site, I have to make certain changes. I write them as if I was making them at home (if I actually cooked at home!)
I typically am cooking for 20, 40 or a hundred people. Since most of you won’t be cooking for that many it doesn’t make any sense to have a recipe for a gallon of salad dressing. So I scale my recipe from a gallon to a couple cups worth. With most recipes there isn’t an issue, sometimes there might be. Sometimes I have to guess. Before I started this project my “recipes” would be a list of ingredients and I would add, taste and adjust until it was perfect for my needs. I unfortunately don’t have time to test every recipe I post to make sure the scaled down versions are as good as the larger batch. I wish I did have the time and to stage and take pictures of every step along the way, but I don’t…and never will.
I don’t follow recipes, not even my own. There’s no fun in that.
Cooking is above all supposed to be fun. So please, make these recipes your own. Many of these recipes are components for larger dishes so they might not work as well on their own. For example, the fried garbanzo beans, I seasoned them with smoked paprika because they were going on a salad with lots of other flavors. If you’re making them to stand alone add whatever seasonings you enjoy.
As always, I would love to hear from you if you have any questions, comments, or suggestions on any of the recipes you’ve made.