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Eats
I have a few staples I get each week: ground turkey, salmon, pasta, pickles and a boat load of vegetables. Versatility is the key. Bananas, Spinach, eggs, legumes and flat Italian parsley are always present for that reason. I don’t plan ahead, really. I live in the moment and allow my moods to direct me. My Iron Chef challenge is to come up with something novel. I get ideas from other people, signs I see, magazines and the internet. I keep my style seasonal.
Tonight, I made potato pancake waffles, served with a poached egg on top. Got his idea from a diner in Chicago. Always wanted to recreate it. I enjoy the science behind cooking. I needed more baking powder to puff up my waffles. Cooks illustrated is my favorite publication - scientific test kitchen.
I always cook everything from fresh ingredients. I am grossed out by additives and trans fats, but also because real, tastes better than dried, frozen or artificial.
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