Author Archives: RedFlair14

The Art & Science of RSVPing

Posted on by RedFlair14

As I write I am watching and listening to the gentle waves in the Sea of Cortez in gorgeous San Jose del Cabo. It is LeAnneuary and the celebrations for my 50th year on the planet continue.  With luck, I will have much more to share with you soon about this trip. So far all I can say is that the food is mediocre, the hotel and staff fabulous and the weather is perfect.  And so…

I rarely write about my JOB because I know you really like reading about food, recipes and events, but I feel with the New Year there is a need for everyone to make a resolution to RSVP. For whatever reason people these days feel it is unnecessary. Do you think you are special? Do you think the host, event planner or event coordinator can read your mind? Do you think because the invite was sent digitally you have no real requirement to respond?  Yeah…um…ok- NO! YOU ALWAYS should RSVP. Here are some REAL scenarios for you to consider:

  • We attended a wedding in San Antonio several years ago and noticed that there were two complete tables of 10 (20 people total) that were empty. I thought to myself, “The house over set the room.” Then I went outside to have a cigarette (don’t judge) and saw more than 20 place cards that had not been picked up by “attendees”. These people RSVPed and didn’t show. Bad form! The Bride and Groom paid for those no-shows – more than $1000. How would you feel if you were the newlyweds?
  • I helped organize a retirement party for a military friend. It was a tight room (i.e. filled to capacity). A couple walked in that were NOT on the RSVP list and expected to be seated. There was absolutely no where to put them. How would you feel if you were me, the “guests”, restaurant staff or the host?
  • And then there is THIS – gone a trifle too far if you ask me.

Invited Guests, here is the low down, fast, hard and dirty – If you are invited to anything, and I do mean ANYTHING, regardless of how you get the invite (FB, Email, printed engraved invitation delivered by a courier pigeon) you RSVP. One way or the other. Your host enjoys your company enough that your presence is desired. If you can’t make it, send your polite regrets. If you can make it, show up with a smile on your face and enjoy the festivities. If you RSVP that you are attending and for some reason at the last minute can’t make it, a brief polite communique with the host is in order (emergencies – and by emergency I mean death, dismemberment, contagious illness – are of course exempt, and a quick call to the host following the event is always appreciated). Remember your host has planned for food, drinks and potentially entertainment for you. If you are one of the lovely people who ALWAYS RSVPs and shows up when invited and for some reason you don’t make it, your host may in fact be worried about you for out of character behavior.

The act of taking 3 minutes to RSVP is a GIFT to your host. Consider the host or event planner organizing a party for 100 and only 50 RSVP, should the host GUESS whether you are attending if you don’t RSVP? Should they count on your charming presence and pay for you to  be a no-show? Should they NOT count on you and have you show up with no place to be seated or run out of food/drinks?

Gracious Hosts – the sad fact is that you are in an untenable position. I am sure you have friends who say, “You know I am coming, do I need to RSVP?” And I am sure there are a few in every crowd, but don’t count on anyone. For 16 years I worked in direct sales doing home cooking demos teaching recipes and selling cookware, and for each and every event I had to encourage the host of the show to call and remind each guest (up to 40 people) about the date and time because people forget they RSVPed or the simply didn’t think they had to do so.

Here is my Moment of Truth – I have a Three Strikes Policy. If you are invited and respond NO three times, respond YES three times and not show or simply NOT RSVP at all, you are not invited back (yes, there are noted exceptions).

And one final thought – if you are invited to someone’s home for an event, don’t show up empty handed unless “NO GIFTS PLEASE” is on the invitation. Wine, flowers, quirky coasters, chocolates, anything you think the host will enjoy is ALWAYS appreciated by the host. Exceptions? Your best friend’s home where you are as likely to be as your own home.

Shop-a-Holic – What to Get for the Foodies on Your List.

Posted on by RedFlair14

It’s that time…you know…you gotta get gifts and get them NOW so you can get them wrapped, shipped and there on time.

All too often when shopping for a foodie or a cook, you MIGHT think that the cool, new gadget is THE thing to buy…um yeah, NO!  Not unless it is really useful or specifically asked for.  Here’s a short list of what NOT to buy:

  • Any special formed baking pan – especially if it can only be used once a year. You know those muffin top pans, Xmas tree pans, whoopee pie pans?  Leave them in the store for some other sucker unless the giftee has asked for them
  • With VERY few exceptions, never buy a woman anything with an electrical cord unless she asks for it by name
  • Unitaskers with few exceptions are not good ideas. If you find one that is SO friggin’ cool you have to buy it, buy it for yourself and see how often you use it before buying it for others.

So here is my list of things to buy NOW for the foodies in your life:

  • Cookbooks – based on subjects your Foodie enjoys.  One of my fave gifts from Hubby is a signed copy of Pickles, Pigs and Whiskey. He found out where the author was doing a book signing, called the store and asked for their help and they had the author sign it and then they shipped it to me.  Word of advice, you will probably get that type of service from an indie bookstore, not a big box retailer. These are my faves right now and YES, they are all signed!

    Carnivore and Souvenirs were signed in person, Feeding the Dragon was sent to me by the Authors' Mom - a dear friend.

    Carnivore and Souvenirs were signed in person, Feeding the Dragon was sent to me by the Authors’ Mom – a dear friend.

  • Maldon salt tins make a fab stocking stuffer! Travel size Maldon for your purse/pocket!

    Available at Sur la Table for about $2

    Available at Sur la Table for about $2

  • THIS pan from The Pampered Chef® – because it is two in one. The nonstick cast aluminum base can be used stove-top or oven, with or without the glass lid.  The tempered glass lid can be used on its own (oven only) as a separate baking vessel for side dishes!  Bonus – the glass lid flips and stores IN the metal base.
  • A subscription to a great magazine – right now I love Bon Appetit and Imbibe
  • A fab Foodie Shirt –  Go to The Chivery and get my fave pig shirt, or try these on for size

     

  • Remember that we LOVE to eat, not just cook, so a gift of food is ALWAYS welcome. ANYTHING from Dean & DeLuca is a great choice, but also think about a gift card to a local restaurant.
  • Support small business when you can. I like Plymouth Artisan Cheese – their delivery is a bit on the slow side sometimes, so order this now for your New Year’s Celebrations!
    My three faves from Plymouth. When you order online tell them LeAnne sent you!

    My three faves from Plymouth. When you order online tell them LeAnne sent you!

     

 

The Best Things I Ate (and Drank) in 2013

Posted on by RedFlair14

First off, welcome to my new site.  I am thrilled to be here and I hope you come back frequently and visit.  Be sure to SUBSCRIBE and post comments and SHARE this site with those you love and those you think will love me (haha).  Changes you can expect to see now that I have my own space are more frequent recipes, more info on what I do for a living and how to hire me, and more info on where I eat and what’s good.  Rest assured you will see pics of my evolving kitchen remodel (slated to start on 27 January).  As always I will try to keep this a positive space, so you won’t read any negative reviews, but my snark and foul language will continue to come through on lifestyle issues.  And now on to the food…

In no particular order and with photos (all by me) when possible here are the best things I ate all year long.  I apologize for the photo quality on some of them, but if you have been following along, you know that I just bought my new camera and the pics will be better from here on out!

The Fried Game Hen at Rx Boiler Room

IMG_0338 -1It’s on the appetizer menu, but I order it for dinner.  Of course there is always room for improvement – he could use Texas Pete instead of his current hot sauce.

Chicken Liver with Blackberry Jam on toast at animal

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It’s simple and delicious.  Their menu changes seasonally, so if it isn’t available the first time you go, try again.  And it’s ridiculously cheap – like $3

Butterscotch and Bacon Pot de Crème at Comme Ca (Vegas)

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Yeah, I know it almost seems like overkill, but I can promise you, it isn’t.  I think I officially fell in love with Brian Howard after eating this.  And why yes!  That IS chocolate covered bacon!  My pic is shitty. For a good one, check out the article in Desert Companion.

THIS deconstructed Gin & Tonic at The Bazaar by Jose Andreas

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It was gorgeous and just as tasty as it looked and yes, I did eat the nasturtiums!  And apparently it is so popular a drink that you can even see pics of it on their website.

Poutine Twist at Beachwood BBQ & Brewing  in Long Beach, CA

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They call it Tater Tot Casserole on the menu, but I am going to tell you it is just Poutine turned on its ear.  I love poutine and I thought it was fine just the traditional way.  Yeah, I have changed my mind after eating this.  Tater tots instead of fries with duck confit and duck gravy…oh hell yeah!  This shitty pic from my phone doesn’t do it justice.

The Fresh Roasted Chili Dawg at Gordon Ramsay BurGR – Planet Hollywood, Vegas

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I love a hot dog as much as the next girl, but to return to a burger joint to eat a hot dog is extreme even for me.  This “dawg” did it for me.  Natural casing, a must for me!  Spicy!  Perfectly over the top!

Horsefeather at Village Idiot

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Ok- this has become my go to drink when I am not sure what I want.  It’s really a twist on a Presbyterian and great all year long, regardless of the season.  It’s rye whiskey, ginger BEER (not the weak sister ginger ale) and enough Angostura bitters to make it pink.  This photo is not from the Village Idiot.

Pimento Cheese at Southern Art and Bourbon Bar – Buckhead Georgia

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I know!  It is absolutely fucking wrong for a Yankee such as me to love southern food as much as I do.  I am telling you I wanted to pick up the little pot it came in and lick it clean.  I had to stop myself from sticking my fingers in and scraping the sides…honest!  The house made crackers that came with it were incidental.

Red Chile Goat Tacos (Chivo) from Desnudo Tacos

Newly opened by Chris Palmeri and Christian Dolias, Desnudo serves up authentic real food.  It’s not fancy, just fabulous.  Their website is under construction, but in the meantime you can follow along on Facebook.  And no, I don’t have a damn picture.  I ate mine too fast!  You can see some pics of the food on FB.

And finally…THIS Jamon de Serrano that hubby bought for us as a holiday treat.  I love it not only because it tastes delicious, but also because it reminds me of when John and I were first married and lived in Madrid.  We served it up on T-giving and everyone in attendance enjoyed it.  Special thanks to Chef Beni Velazquez from Bar+Bistro for starting it off for me.  I was so overwhelmed by its wholeness that I was afraid to ruin it.  And FYI Beni is NOT Batman, my nephew Logan is.  Just ask him.

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Happy New Year to all of you – PLEASE don’t drink and drive!  PLEASE drink responsibly!

 

 

 

 

 

 

 

 

 

What Possessed Me?!

Posted on by RedFlair14

Why would I, a seemingly intelligent woman with a lot of holiday obligations, think that the end of the year would be a good time to devote countless hours learning to become an internet presence?  I like things to start on the 1st and end on the 30th.  Start in January and end in December.  Get it?  I like and need deadlines.  Even numbers and concrete start and end dates work for me.    THAT’S what possessed me in October to launch my own website.  I thought it should be as easy as Blogspot; just choose a few things, plug in some info and photos and voila!  Little did I know that there was a helluva lot more to it than a simple plug & play job.  TONS of decisions needed to be made on everything from host, template and design to colors, pictures and content.  And each choice came not only with a HOW but with a WHY.  So I have been worked up, worked over and generally distressed (albeit excited) for the past two months.

Some people say that launching a website is like giving birth.  I beg to differ.  It is more like getting the crazy idea to ask that hottie out on a date.  When you ask someone out, you are making yourself INCREDIBLY vulnerable.  What if they say no?  What if they laugh at you?  What if they just walk away?  But they COULD say “yes”!  Putting yourself out there on the web, feels like doing the same thing.  The people still may say no, laugh at you or “walk” away, but they may also say “YES”!

Working with pros that I trust and have confidence in made the process so much easier. Thankfully I have had amazing help and support from two fantastic friends who are professionals in fields necessary to make this project work – Byron Gronseth (graphic design) and Erroin Martin (business coach and web design).  They have guided and coached me in just the right way.  Thanks guys, you are the best.  I needed to be OPEN to criticism and suggestion, from friends no less.  Here are a few examples:

  • I had a single idea in my head of what I wanted my logo to look like and Byron dutifully drew a mock-up.  Once I saw it I realized how truly ridiculous it was.  Byron, having good sense, had alternatives ready for me to look at because he KNEW it was ridiculous, but told me in the gentlest possible way, with a chuckle in his voice, offering alternatives.  FYI – the new logo looks nothing like I originally envisioned.
  • I loved my little point and shoot camera.  It fit into all of my handbags and I THOUGHT it took pretty good pictures.  Erroin told me to go get a new camera (Moment of Truth – I spent more on this ONE camera than I have on ALL of my cameras in my lifetime COMBINED).  Now I realize my little camera takes great pictures of people and suck ass pics of food, and that’s what you all really want to see!  Old camera on left – New camera on right.

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  • Byron lives in Seattle and Erroin lives in NoCal – and yes I am still in Vegas – but I learned there is so much more than Skype out there for videoconferencing.  Did you know you can share screens?  Well hot damn!  Don’t ask me to set it up, but I know how to link in if you invite me!
  • Both were incredibly patient with me while I learned a new language, tried to explain myself and adjusted to the fact that I didn’t know what the hell I was talking about. (I just found out what a “favicon” is, even though I insist on calling it a “FLAVicon”.  I have one BTW.)
  • They both encouraged me to be true to myself and stop trying to be so fucking proper.  I am having fun discovering my authentic self (in print and online) and not focusing on what I think everyone expects.  Huge thank you to THIS BOOK by Erika Napoletano.

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 And mostly thank you to my supportive spouse John.  He took a simple conversation and ran with it.  While we were talking, he went online, bought my domain and then said, “Congratulations!  You ARE GoodforSpooning.com.  Now what are you going to do with it?”  He made everything possible not only financially, but helped me stretch my comfort zone and forced me to jump into the “big kids” pool.

These are the last words on Blogspot – next Tuesday Good for Spooning launches and the blog will be there, along with more info about me, my job and how you can hire me to improve your events.

Here goes SOMETHING…

 

How to be a Good Guest this Holiday Season (or any time, really)

Posted on by RedFlair14

The mantra when I was growing up was, “Never show up at someone’s house empty-handed.” I still adhere to that rule, but what does it EXACTLY mean? Each time I go to a friend’s house I should bring something? Well…not precisely. Here are a few guidelines for you. And if you are coming to MY house for any festivities please know this is NOT a hint.

Picture of leaves on the ground

Fall is for families.

When to bring something:
 If you are an overnight guest in someone’s home
 If you have never been to this home before. Especially important if it is a coworker or business associate
 If there is a party going on. A small gift for the host(ess) lets them know you appreciate the invitation. Friend Sam has a HUGE catered Xmas party every year, and even though I have been to her home numerous times, I always bring a little something.

When NOT to bring something:
 If the host has specifically asked you not to (a planned menu or catered event might be disrupted by an unexpected dessert showing up).
 If you spend as much time at the host’s house as your own. For example, Friends Laurie, Lynn and I are always at one another’s homes. We’d go broke gifting for each other!

What to bring:
 Sweets are almost always welcome
 ANYTHING homemade – baked goods, jams, jellies, soaps, etc. They are all great ways to show appreciation in a very personal way
Simple Banana Nut Bread

Lovely Mead that Friends Tina and Nate brought. Extra special because of the custom labels.

 Alcoholic gifts – see rule below* – Wine, spirits, funky cool barware, all good choices
 Flowers – because according to my husband, “Bitches love flowers.”

 Anything from your garden – If you have fab herbs or an abundance of veggies, it’s always nice to share.

There are exceptions to every rule, so always use your best judgment. My friends Bobby & Chris invited me to their upstate NY country home for a long weekend and I had no idea what to expect, and since I flew there, I didn’t want to pack anything extra. When I returned home I sent them a thank you gift appropriate for that house and stocked their NYC fridge with goodies from the corner store. As an overnight guest, taking your hosts out for a meal is also a fab idea. They appreciate the gesture and it takes pressure of a meal off them.

As for being a good host(ess) – don’t EXPECT gifts, but be gracious when they are given. Personally, if it is something edible, I always ask if we should open it and share it that day. Flowers immediately go into water.

Enjoy the Holidays with your friends and family, and be on the lookout for my Holiday shopping guide coming soon to this blog!

*KNOW YOUR AUDIENCE – when I was a very young newlywed wife, John and I were invited to dinner at one of his classmates’ homes. Of course we brought a bottle of wine. Yeah, well, they were Mormon (I had never met any LDS folks before so I didn’t know the drill). Needless to say I was mortified, right up until they showed us a “recruiting video”….

Pot Roast – Yes, Really

Posted on by RedFlair14

I KNOW I am going to have poultry as a feast, so I tend to crave things that WON’T be served during that meal. The cravings began yesterday starting with sushi and ending with my desire for making a pot roast. (Moment of Truth – I actually like pot roast better after it has been in the fridge overnight and FOR YEARS I ate no one’s pot roast except Gram’s).

Now For The Roast

I think the most important thing to remember is there are no hard and fast rules when it comes to pot roast except this – sear first, then low and slow! If you just throw the meat in a pan with liquids and don’t take the time to build your flavor ladder all you will get is a boiled meat dinner and who the hell wants to eat that?! Searing the meat is the first step on the ladder; cooking the bite out of the onions adds a second rung of flavor; deglazing the pan with wine adds a third, and so on. Use whatever herbs, seasonings and hard veggies you like. I think basic mirepoix veggies (onions, celery and carrot) are essential, but you may think differently. So here is a basic primer for making a pot roast. You can use any cheap cut of beef to make one. Cheap cuts usually have a lot of connective tissue, which requires long, slow cooking to really make it tender. Cheaper cuts also tend to be fattier, helping to keep them moist during the cooking process. One of the reasons I like pot roast better the next day is because all of the fat rises to the top and you can lift it off because it solidifies.

This is a 7 bone chuck roast, seasoned with Salt & Pepper.

Pour oil into a Dutch oven or other roasting pan (with a lid) over med-high heat, and sear the meat, uncovered. I use a 3-1/2 qt Le Creuset cast iron oval Dutch oven. You will know to flip it when it easily releases from the pan when prodded. Sear it all over so it has a good crust. Remove from pan and set aside.

Reduce heat to medium. Take one good sized onion, sliced, and add to the pan with the oil and the drippings and fond* from the pan. Cook until slightly browned, but not fully caramelized. You will notice the fond lifting up and helping to color the onions – this is good.

Add 3 carrots, 3 ribs of celery and one red bell pepper, cut into large chunks and several cloves of garlic, thinly sliced. You can also add parsnips if you like, but go easy because they have a strong, distinctive flavor. Cook until crisp tender.

Add red wine – a cup or so (see above) – bring to a slow boil and cook until all the alcohol has burned off and the wine is mostly gone. Your veggies should look slightly stewed. If you don’t cook the wine down, all you will taste is wine and the flavors won’t have blended. Your kitchen should smell AWESOME right about now! Using the veggies as a bed, place the meat back into the pan. Add stock (I am using homemade chicken stock, because I have it, but of course beef would be the obvious choice) to partially cover the meat (the juices in the pan should come half way up the height of the meat) and bring to a simmer. Now is the time to add extra seasonings. I used oregano, marjoram, bay leaf, springs of thyme and candy cap mushrooms. Because I am adding the dried ‘shrooms to liquid, I didn’t soak them. All their flavor concentration will go right into the sauce in the pan as they reconstitute. If this was a quick cooking dish, you’d soak the ‘shrooms and use the liquid as a flavor rung in the sauce.

Cover and place in a 300 oven until tender. This will depend not only on the size of your cut of meat, but also on the actual cut. Start checking it at 4 hours.

Sorry you won’t be seeing the finished product, but you all know what a pot roast looks like. I serve mine with herbed polenta – another whole story – but do whatever makes you comfortable, this IS supposed to be comfort food after all!

*fond = the lovely brown bits on the bottom of the pan when you cook meat. ALWAYS keep it unless the recipe says to remove it. It is the basis for fantastic sauces and gravies.

New Traditions

Posted on by RedFlair14

As John and I age and the years pass us by, the holiday family traditions we have had from our youth have gone the way of the Dodo, and we have created our own. It started innocently enough. Pizza on Xmas Eve, Chinese on our Anniversary, dinner out for Xmas day and the Island of Lost Toys Thanksgiving. Amidst all of it Jack has grown and been there for the changes. Well, he is off to college and we are on our own as a couple more often than not. Maybe it’s time for some NEW traditions? Vacationing in the Caribbean for Xmas anyone?

Each year around this time, John goes to a conference and when Jack was living at home it wasn’t boring for me. We’d do stuff together and eat food that John hated (Mac and cheese for example – yes, really). Now it’s just me. And the dogs. And a really big empty house. So I started chores, beginning with the pantry – it’s so nice now – but I enjoy chores about as much as the next girl, so then I got to thinking…dangerous I know…

I LOVE to cook and I really enjoy entertaining and when John is gone I don’t like to cook for just me. I WANT TO COOK for a crowd. I am quite sure you are thinking, “LeAnne, T-giving is right around the corner. You’ll have plenty of people to cook for.” So what? I should only cook for friends on holidays? I call Bullshit! So the idea popped into my head to do a Girls Night IN. This MAY become a new tradition depending on how it all turns out. I invited just a few gals over, more so I could have someone to cook for than any other reason. Of course I love their company, otherwise I wouldn’t spend time with them ever, but if that were the ONLY reason, we could eat at IHOP. No, this is purely selfish. If this turns out to be great fun all the way around, I may do this every time John travels for work!

Whenever I have entertained crowds in the past I always made sure to have at least one vegetarian option, but this time the invitation said:

Come have dinner with me!

I don’t know the menu yet and I won’t know until I shop that morning. I CANNOT promise any of the following:
I cannot promise we will eat on time
I cannot promise it will be vegetarian
I cannot promise it will be gluten free
I cannot promise there will be dessert

I CAN promise there will be cocktails
I CAN promise there will be cheese (I am Sister Flaming Hair Goddess of the Cheese after all)
I CAN promise there will be a green salad
I CAN promise there will be homemade bread

PLEASE RSVP no later than Wed at noon.

NO MEN, NO KIDS, JUST US GIRLS!

I had decided that I would cook what pleased me and joining me for dinner meant a roll of the dice for the guests. I mulled over a few options in my head and finally decided on a soup buffet. It’s easy to prep in advance and has something for everyone. PLUS I’ll be trying out a few things. Of course there will be a green salad – a riff on this one

and a punch to get us in the mood for the holidays, like this one.

The only thing I have decided NOT to do is make a dessert. Want something sweet, have another cocktail!

Needless to say, I hope I have a good turn out and I hope everyone has a good time, the two main worries of every host for every event. I’ll keep you posted!

It’s THAT Time of Year Again…

Posted on by RedFlair14

For some reason or other I always have a hard time sitting still in the fall. I jump from project to project and leave half-finished tasks all over the house. Well, this year I don’t have that luxury. As per usual I am hosting the “Island of Lost Toys” Thanksgiving and immediately following that event will begin the teardown and renovation of our kitchen.

I can only imagine the horrified look on your face right now. Tearing out the kitchen between T-giving and Xmas!? Are you crazy!? Yes and no. T-giving is a MUCH bigger holiday for us than Xmas. We entertain for T-giving, and we don’t for Xmas. I started looking into this project ages ago and worked on design, styles, etc. for months. This has been more than 2 years in the making since the original design work. I am READY. I have been ready for the change, but John and I couldn’t agree on styles, colors and how much to spend. When we moved into this house on Valentine’s Day in 2008, I told John the kitchen needed to be gutted and redone. It has taken almost 6 years for that to happen. I am striking while the iron is HOT!

To get ready for the big change, I will have to empty all of my cabinets…ALL of them and I have a LOT of cabinets and a LOT of stuff jammed into them. I will also have to empty the pantry which is just a glorified overstuffed closet (Moment of Truth – my pantry is like that TV sitcom closet that everything falls out of when you open the door). To prep for that, I am organizing EVERYTHING in the cupboards and drawers. Cleaning out the junk, tossing things hither and yon and generally acting like it is spring with all the cleaning and organizing. I don’t do this in the spring, I am too excited to get out doors. With the colder weather and the work life changes that I am going thru, this is the PERFECT time to attack the big nasty jobs. I probably should have taken a BEFORE picture so you could really appreciate the AFTER, but here are my spice cabinet (well, most of it) and salt collection with all the lovely labeled jars thanks to Ikea and a Brother Label Maker.

This is kind of what the cabinets will look like when completed.

I have decided that if I can have this done before my birthday in January, I can forgo setting up a tree, but that doesn’t mean there will be no gifts! Oh, there will be, but I am sorry to tell all of you there will be NO cookies this year if I get my way. If the kitchen is ripped up, how will I bake? If PART of it is done I will make everyone’s 2 fave cookies and that’s it. No fancy cookie platters (especially after last year).

As I get ready for the winter, I felt myself yearning to do the canning thing again – so I did – I love that “plink” sound when the lids seal!

And I find myself “nesting”; creating a more comfy space for me to live and work in, and I keep bouncing from task to task, project to project. There are three going on right now, none of them near completion. The Hubby is a real sport about it too. What’s the next project? Turning my “office” into a sewing room. There is absolutely no point in me leaving that space as an office when I am changing jobs and find myself working at the kitchen table more often than not. Perhaps a shared space for a while? But of course that means divesting myself of even MORE stuff. Maybe a little Pre Xmas sale of all the cool kitchen gadgets that are sitting up in my office? Or maybe I can just give them away as gifts…

On a more somber note – Chef Charlie Trotter of Chicago died today. A James Beard Award winner and mentor and inspiration to countless chefs and cooks across the country. RIP Chef.

What Makes YOU Such an Expert?

Posted on by RedFlair14

I have never claimed to be an expert on anything. REALLY. Even though my friend’s ex-husband called me a walking encyclopedia and an old boss (at my worst waitressing job ever) called me “Little Miss Can’t Be Wrong”. But in the age of everyone being an expert on something, I have begun to wonder about a few things.

I recently went to someone’s business webpage, knowing they are NOT a Chef, Food Writer, Food Critic or culinary professional of any kind, and it said they were, “…recipe developer, professional taster, photographer…” and on and on. With at least 7 things this person claims to do as a profession, are they saying they are a modern day DaVinci? Assuming that you want to hire an expert or a professional, would you think someone who claims to be SO many things is really good at any of them? I thought it was ludicrous that someone would claim to be a professional expert in ALL of these seemingly incongruous fields in addition to others I didn’t list.

So I got to thinking…I know, dangerous. I have been told that K9 squad dogs can only be trained for one sniffing job. A dog can’t be trained to sniff out drugs AND bombs AND cadavers. A sommelier and a cicerone have to go through extensive training and testing to be listed as experts in their field and claim those titles and I don’t personally know of anyone who is BOTH. They need to be able to identify several styles of wine or beer by taste, sight and smell alone. Doctors and lawyers have to be accredited by an oversight organization in order to practice and be considered professionals, as do many other professions, and while someone may in fact pass both tests, rarely do they practice both at the same time. And let’s talk about the artistic endeavors as well. Just because you have a camera, that doesn’t make you a photographer any more than owning a paint brush makes you a painter.

Most Chefs I know work in recipe and menu development for their chosen venue. They all have culinary backgrounds. In the food industry, there are corporate Chefs who work behind the scenes to create the food you buy off the shelves and in chain restaurants. You don’t think those amazing Ben & Jerry’s flavors magically appear by formula do you? There is a STAFF of people working together in recipe and flavor development. In order to be a “recipe developer” what are the necessary qualifications? Do you have to have a culinary background or is tossing together a few ingredients enough? Does working in the kitchen in ANY capacity, either home or professional, and tweaking a recipe make you a recipe developer? Any Mom who has made the perfect meatloaf worked in recipe development? If so, then I am a recipe developer. Check one for me.

Professional Taster? REALLY? You must be joking. Whoever heard of such a thing? Well, okay, sommeliers and cicerones ARE professional tasters, but see notes above. Professional taster of WHAT exactly? Could I call this person up and say, “Hey, I have a batch of [insert your food choice here] I need you to come and taste it? What is the going rate for that? How do they get paid? Is this a growth industry? If so, where do I sign up? If a Chef is a professional and he tests his recipes on his wife, then all Chefs’ wives are professional tasters as are all of his friends and family who I am sure are guinea pigs at one time or another. I like to eat out and I always tell the truth when I am asked how my food is. Does that make me a professional taster? Does telling a Chef what you honestly think about their food make you a professional taster? Is knowing the difference between herbs and spices the designator? Most everyone I know has taste buds, so is that the only qualifier? If so, then I am a professional taster too. Check two for me.

Do you see where I am going with this? No? Let me explain. Everyone’s tastes are different. Yes, I will admit that some people have a more highly developed sense of taste than others (Moment of Truth – I am in the highly developed category, what’s called a “Supertaster”, I gave up counting at 37 on this test and yes, my tongue is still blue and slightly irritated from the test). Does being a supertaster make me qualified to write this blog, restaurant reviews or a cookbook? Not really. Does it make me qualified to be a food critic? Maybe, but having someone hire me to do that is what would make me a professional, and frankly I would LOVE to get paid for my thoughts and opinions. Who wouldn’t? Do you know what makes a restaurant/food critic a professional in their field? There are several things. They know how to write, and write well! They know food. They know what they like and WHY they like it. They can explain to you what they like in terms that you will understand. Even if you don’t agree with them, you will see their point. For example, I often agree with John Curtas on quality of food, but I don’t always agree with him on anything else, but I do see his point more times than not. They, in essence, ARE professional tasters of a sort.

So the bottom line is this: Whenever anyone gives you a line like, “I am a professional taster”, just look at them and say, “Oh, really? Where did you get your certification?” Or you can use my line, “Bitch, please! I eat food, so am I!”

You’re Out of Your Gourd*

Posted on by RedFlair14

This time of year has the BEST produce displays in the grocery store if you ask me, and no one did by the way. All the gorgeous colors and HUGE vegetables and fruits. It’s the time of the harvest and it is evident in every aspect of the produce department. You also see the ornamental gourds. You know, the bumpy, somewhat ugly and thoroughly entertaining shapes of twisted squash that you can’t eat, but yet show up in the produce department. And yes, I did say squash. In case you didn’t know, pumpkins, squash and cucumbers are all members of the gourd family. As a kid I completely understood this and often wondered why you would put something you can’t eat in the produce section.

Inedible gourds are among the earliest cultivated plants. Their hard shells were used for decoration, water tight vessels to carry or consume food and of course we all know they make great biodegradable baby rattles. Most of us are familiar with edible squash (is the plural of squash, squashes, or is that only a verb?). We all eat pumpkin pie, bread, muffins, but did you know that pumpkin can be used for savory dishes as well. If you like butternut or acorn squash, you will probably like pumpkin. Right now my fevered little brain is concocting pumpkin gnocchi and rosemary in browned butter with pickled cranberries. I mentioned this to Chef Friend Stephen Hopcraft (STK Las Vegas) and he said he was stealing my idea. That’s fine, as long as he calls them “Aunt LeAnne’s Pumpkin Gnocchi”. The issue is that I have been so busy that I haven’t had time to really play with my food. I think that is changing TODAY!

I have been obsessed with gourds lately. I made curried roasted butternut squash soup. I have a lovely spaghetti squash sitting on my counter waiting for me to be inspired (I did see a spaghetti squash Alfredo…and John saw a recipe for it baked, like ziti). And of course the pumpkins for the gnocchi. Truth be told, spaghetti squash is not one of my faves, but I like it better than acorn squash. It wasn’t until recently that I would actually eat butternut squash. You see, growing up in Upstate New York, there were PLENTY of squash to eat because they grow really well in that environment. You have all heard the jokes about the people who planted too many zucchini and couldn’t give it away? Yeah, that was us. The entire damn squash family grew really well on our property and so we had them to eat. All. The. Time. I think Sisters Nancy and Janece STILL won’t eat zucchini, whereas I love it.

I love the fall, it has really special GOOD memories for me of a really crappy childhood, however, it also makes me remember roasted acorn squash. A NOT so good memory of my crappy childhood and I still can’t stand it!

Enjoy the fall, enjoy the gourds and above all, go play with your food. FYI – if you want the recipe for my roasted butternut squash soup, you can find it on my FB page Good for Spooning. Look in the “notes” section. And while you are there be sure to LIKE the page!

*That title, spelled correctly should make all of the spelling and grammar police out there very happy (Including Sister Nancy).