To wrap up the series, we have Angie from Cocina Diary. She always has fresh, delicious meals posted on her blog that make me salivate every time I visit. Check out her Q & A post below and then go visit her blog.
Why do you enjoy cooking?
I enjoy cooking very much because it brings me back to my childhood. As a late bloomer in the cooking arena, my earliest memories are of my grandma and my mom cooking. And they were always laughing. Cooking also relaxes me. I get lost in the preparation, the mixing of ingredients, and get so excited looking forward to the final product.
How long have you been cooking?
I have been cooking since my late 20s early 30s. Growing up I would help with preparing the food, but real cooking - by myself, was something that I was forced to do when I found myself living on the other side of the world with no mom or grandma in sight. Suddenly I needed to cook, and by that I mean something more than sandwiches and ramen noodles. So, I bought a cookbook (Art Smith’s Back to the Table), and started cooking.
Who do you cook for?
Honestly, as a single girl, I cook mostly for myself. I have come to learn with age that just because I am single doesn’t mean I have to eat like a college student. I do most of my cooking on weekends because I work about 15 hours a day. But my little ritual on Saturdays is preparing a fabulously and super time consuming recipe, and then having dinner with candle lights, my good china (right now I am using Ralph Lauren’s China in Cocktail Dress pattern…you have to check it out. It is so chic) and a glass of bubbly. It is my way of celebrating life. But by no means am I a selfish cook. I love cooking for friends and family. I just enjoy feeding people.
What is important to you when it comes to food?
My most important requirement is that it looks good…LOL. I have a thing with food that does not look good. If it doesn’t look good, I won’t even taste it. That is my thing. I will try anything once at least if it looks good. The second most important thing is eating homemade. For some reason I find it very rewarding to eat something homemade, whether I make it or someone else does. It just shows caring. Plus you can really control the quality of the ingredients that go into each dish.
What inspires you in your cooking?
Fresh ingredients. I love cooking with fresh produce and working in bringing out or enhancing their natural flavors. Also, celebrations. I love cooking for celebrations and for those special occasions I love complicated and fancy recipes. The more ingredients the better.
What is your favorite food or meal?Oh, that’s easy: linguine with white clam sauce especially if it is from this awesome restaurant in my town called Pierro’s. It is delicious! But the second best linguine with white clam sauce recipe is from Rachael Ray. It is simple and delish!
Linguine with White Clam Sauce
recipe courtesy of Rachel Ray
1/2 pound linguine
1/4 cup extra virgin olive oil
4-6 cloves garlic, finely chopped
1 tin flat anchovy fillets (6 fillets), drained
4-5 sprigs fresh thyme, leaves stripped (about 2 tablespoons)
1 cup dry white wine
1 can whole baby clams (15 ounces), with their juice
Grated zest of 1 lemon
2 tablespoons flat leaf parsley, chopped
Salt and freshly ground black pepper to taste
Put a large pot of water over high heat. When water boils, add salt and pasta. Cook until slightly underdone, about 6-7 minutes.
Meanwhile, heat a large skillet over medium heat. Add olive oil, garlic and anchovies. Cook until anchovies melt into the olive oil, then add thyme and wine. Simmer to reduce, about one minute. Stir in clams with their juice and the lemon zest.
Drain pasta, add to skillet and toss with sauce. Cook 2-3 minutes until pasta is al dente and has absorbed some flavor. Add parsley, salt and pepper. Serve with crusty bread for mopping up remaining juices.
A Note from Jess:
First, I wanted to thank all the ladies that have written guests posts on The Saucy Kitchen this past week.
I hope that you have thoroughly enjoyed getting to know them and finding some other blogs to enjoy. I'd love to hear your thoughts (yes, you, dear readers). What do you think about food? How does your food philosophy shape how you cook for yourself or your family?
*If you want to contribute a guest post about your particular philosophy, bloggers and non-bloggers alike, email me at email@example.com.