Tell me about your blog.
I had always wanted to go to Le Cordon Bleu cooking school, ever since I'd tasted a meal at a restaurant where the chef owner had attended the Paris school. It was the best meal I'd ever tasted. Before I started blogging, I was reading several food blogs, devouring books like Julie & Julia and The Sharper Your Knife the Less You Cry and Ruhlman's The Making of a Chef, when, through the magic of Google, I stumbled across the curriculum from Le Cordon Bleu. I decided to focus my blog by working through the Basic Cuisine classes. I ended up completing Basic Cuisine (both on my blog and at the Ottawa campus) in the Fall of 2009 and am now slowly working through Basic Pastry on my blog and saving up to attend another semester someday.
What's in your fridge right now?
Lots of butter, cream for making homemade ice cream, lemons in hopes of making lemonade before they go bad on me, fresh fruit, moldy cheese, homemade mustard and jams, leftover spaghetti, a variety of yogurt, leftover pizza, strawberry rhubarb pie (wish I could say I made it), Mrs. McGarrigle's mustards, ketchup for the kids, capers, soy sauce, lemon Perrier, beer, loads of eggs, bacon, dulce de leche, three types of yeast (all expired), a variety of veg, and lots of expired condiments.
Photo by Whisk
What must you always have in your fridge and can't live without?
Butter. It's so good on toast, to cook mushrooms in, to bake with. And carrots cause I love munching on them while I'm cooking.
What is the weirdest thing in there?
Duck fat, stem ginger, and hazelnut oil. I was told that fries made in duck fat are the best. I still have to test that theory and hope duck fat doesn't expire anytime soon.
What's the most embarrassing thing in there?
Canned beef broth (hiding at the back). I know how much salt is in it, but I don't have any homemade stock stored up right now. I also have a jar of bottled garlic for when I'm feeling really lazy!
What's your guilty pleasure food wise?
Homemade whipped cream on my lattes in the morning. I try not to have whipped cream available at all times, but it's tempting.
What do you wish was in there?
Wine ... crème caramel. It's my favorite dessert. So simple, subtle, sweet, rich and creamy.
Where is your fave place to shop?
In Ottawa, during the warmer months there is an outdoor market, the Byward Market, set up every day and filled with fresh and mostly local vegetables and some fruits. Flowers and maple syrup are other things I'll pick up when I'm there.
Favorite part of the fridge?
The fruit drawer when it's filled with lots of interesting and ripe fruit.
What's on the outside of your fridge?
With three kids, the artwork and certificates and notes pile up. I display them on the fridge until they're completely stained and water-marked and then replace them with the latest masterpieces.