My New Favorite TV Food Star

Nadia G.


Trained at the culinary institute of Hard Wooden Spoon Whacks, Nadia G. grew up in a boisterous Italian family that never quite gave up the belief that Casalinga-style cuisine is the center of the universe. "You don't have to look far to taste some of the best food the world has to offer," Nadia says. "I'd pit my grandmother against a 3-star Michelin chef any day."

http://www.cookingchanneltv.com/nadia-g/bio/index.html

Slump

All the dishes I've prepared recently are missing something. 

My Comfort Foods

Watching Alton Brown on comfort foods. Mine are (in no particular order):

• Orzo cooked in chicken broth, topped with butter and parmesean cheese
• Macaroni and cheese (any type mac - many different cheese combos)
• Angel hair spaghetti aioli
• Gnocchi
• Manicotti
• Tomato soup and grilled cheese
• Pastina

Jake

A friend of mine told me yesterday that his canine companion, Jake, died over the weekend. My initial reaction was sadness for him and the loss he was feeling. Then I moved right into thinking about how I wanted to cook for him -- and what I would make. What sort of comfort food might ease the sting just a little? The standards -- macaroni and cheese, or grilled cheese and tomato soup? Or something more exotic -- an orange-glazed pork loin on the grill with Asian noodles? Certainly, with their love of the cabin and a campfire, we'd finish with upscale s'mores (lightly grilled croissants oozing with dark chocolate and marshmallows).

Food won't change what is but it can ease acceptance of what is.

Cooking Class at Sotto Sopra

A great recap of the cooking class at Sotto Sopra.

Healthy Foods in a Mini Kitchen

Driven out of my home by an infestation of tiny insects, I was forced to learn how to cook in hotels and the pantry at my office.


I'm going to start a cookbook of delicious meals that require only a mini-refrigerator, an electric kettle, and a microwave. Amazing what one can come up with when challenged.

Cooking Tips from Chef DeLutis

A week or so ago, I dragged myself out of a very comfortable bed at Hotel Monaco and walked four steaming Baltimore blocks to Sotto Sopra for a cooking class with Chef Christian DeLutis.

We walked to the Farmers Market under the expressway (downhill to the market --- very UPHILL on the way back), with Chef pointing out his favorite vendors and talking about the benefits of in-season cooking.

Upon our return to Sotto Sopra, the real instruction started. I picked up a lot of tips, but most important, the heat in the kitchen gave me a profound respect for chefs. I had to keep stepping out to the dining room to catch my breath.

Tips: Smart Chicken taste best. Cold soups need more seasoning than hot ones.

Most memorable: I met several wonderful people -- a judge, two culinary students, and a writer for multiculturalcookingnetwork blog ...

More to come.