Brianne DiSylvester of Get Fork'd: What's In My Fridge

Brianne DiSylvester

Every Friday in our "What's In My Fridge" feature, we'll be chatting with a different food blogger, asking them about their favorite foods and kitchen tools.

As a new blogger for The Stir, I'm kicking off this feature with a little shameless self promotion and interviewing, well, myself about my food blog, Get Fork'd. (I gave myself a cool British accent as I played the interviewer.) Check out my double personality as I tell you what's in my fridge, my fave kitchen tool, and what my last meal would be.

Photo by Brianne DiSylvester

What's in your fridge?

My fridge is usually pretty bare, which is unusual for a cook. However, I subscribe to the European way of cooking, which means I go shopping almost every day for fresh ingredients. Daunting in theory but easy considering I live in NYC and there is a store on almost every corner. So I only keep the basics: Garlic, potatoes, onions, condiments. Plus, there is fruit for making my organic dog treats, Get Lick'd.

What's up with your blog?

I started cooking about two years ago. After asking my BF every night what he wanted for dinner and him saying, "I don't know," I started logging my recipes in Get Fork'd to jog my memory of the yummy dishes I made. I love comfort-style food and usually whip up what I'm craving with my own twist on recipes. I also use organic and local ingreds as much as I can.

What are your favorite ingredients?

It's so fatty, but I love, love, love cooking with butter instead of olive oil. I cook meat and veggies in it to give it amazing flavor. I'm a firm believer that butter makes everything better and so does lemon and sea salt.

What kitchen tool can you not live without?

A zester. Obviously it stems from the lemon obsession. My mom got it for me, but I use it for more than just zesting lemon. It's perfect for grating garlic, ginger, and cheese.

What have you been dying to make?

I was watching Iron Chef America the other day -- I'm addicted to any and all cooking shows -- and the secret ingredient was prosciutto. The Challenger, Spike Mendohlson of Top Chef fame, made this amazing cocktail. He made a classic Bellini with peach puree and Prosecco but added crunchy prosciutto bits to the rim. Um ... heaven!

What would you want for your last meal?

My grandmother made this amazing pork loin every Sunday. It was garlicky and moist and all around amazing. Any chance I get, I make it -- which is about twice a month to avoid overload. On my death bed, I'm asking for that with mashed potatoes and a glass of dry Chianti. Oh, and a Coke float to top everything off.

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