Cook Spotlight

Burnt Offerings

By • April 12, 2011 • 23 Comments

Burnt Offerings  Asparagus tart

In any good kitchen, there is always that cook who is ready to jump at the first cry for help -- such is also true where kitchens meet, food52! Burnt Offerings is one of those cooks -- she offers helpful advice on foodpickles, recipes, and blog posts of all sorts. Her enthusiasm abounds -- it doesn't surprise us at all that she works professionally in healthcare and teaches kids to cook in Essex, VT each summer.

Burnt Offerings earned her stripes with our bulk bin challenge in which she had three recipes -- Red Bean Espresso Brownies, Red Rice and Beans, and Split Pea Soup for a Winter's Day -- chosen as Editors' Picks. And so, it makes sense that Burnt Offerings came from "the kind of family that sits around planning the next meal or two while [they're] cooking the current one." Anyone who can bake beans into brownies with success (they're actually good!) deserves MVP status -- talk about a team player in the game of beans and grains. 

We've seen Burnt Offerings make goat milk ricotta at home, light an orange on fire, and fess up to wanting to roast a whole pig. All the while a queen of DIY, her style in the kitchen is graceful and elegant; recipes like Asparagus, Zucchini and Ricotta TartHomemade Goat Milk Ricotta Gnudi on Asparagus Puree in a Parmesan Brodo, or Smoky Egg Cups could don the menu of any elegant spring brunch.

See Burnt Offering's profile page and fan her here and follow her (@Broadsheet) on Twitter!

Read Burnt Offerings's profile Q&A below:

  • What is the strangest food you have ever eaten?
    Bamboo worms and crickets in China, Sweet yak's milk butter tea in Western China, Wichity Grubs in Australia

  • What do you cook when home alone?
    Risotto, curries, and soups in the winter. Anything grilled in the summer.

  • Your most treasured kitchen possession:
    A good knife and my immersion blender

  • Your ideal meal:
    Rack of lamb, wild mushroom risotto, a wonderful salad and a perfect glass of wine.

  • Something you'd like a chance to eat or cook:
    A whole roast pig - Asian style. I would also love to buy a whole pig and break it down into charcuterie: sausages, bacon, head cheese, prosciutto, pancetta, etc...

  • The number of bottles of wine you own:
    At any given time - about a case

  • The ideal number of guests for a dinner party is:
    8

  • Kitchen pet peeve:
    Only one oven, and it's not gas

  • Your favorite cookbook:
    I like to collect cookbooks. I try to buy one or two whenever I travel, so I have some really great ones from Australia, China, Europe, the Carribean. Even regional cookbooks from Louisiana, the Southwest, Portland OR, and San Francisco. I'm amazed at the diversity of food in our country and around the world.

  • Comments (23)

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    Burnt_offering

    about 3 years ago Burnt Offerings

    Once again, thank you for all the lovely comments and support. I've only been a member for about 4 months, but I love food52 and the community it has developed. I look forward to meeting many of you in person at the rhubarbapalooza next month!

    Hib_kitchen

    about 3 years ago MyCommunalTable

    Congrats on the well-deserved spotlight. How fun!

    Massimo's_deck_reflection_10_27_13

    about 3 years ago lapadia

    Congrats on shining in the spotlight! I also love the sunflowers, and your asparagus tart = YUM!

    399571_2853636453848_1694221275_n

    about 3 years ago TiggyBee

    So sweet to see you in the spotlight!! : )

    Buddhacat

    about 3 years ago SKK

    Congratulations! One of the things I love about you, aside from your great recipes, is your sense of humor!

    Newliztoqueicon-2

    about 3 years ago Lizthechef

    Congratulations - always enjoy your recipes!

    Cakes

    about 3 years ago Bevi

    Send me a message next time you are in VT!

    Burnt_offering

    about 3 years ago Burnt Offerings

    Will do! Not sure if I'm going up this year, but I love it up there!

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    about 3 years ago drbabs

    Barbara is a trusted source on General Cooking.

    Congratulations! So nice to see you in the spotlight!

    Lobster_001

    about 3 years ago nannydeb

    It's great to know more about you! Congrats!

    Gator_cake

    about 3 years ago hardlikearmour

    hardlikearmour is a trusted home cook.

    Nice choice, food52! Do let us know if you roast a whole pig, BurntOfferings!

    Sausage2

    about 3 years ago fiveandspice

    Emily is a trusted source on Scandinavian Cuisine.

    Yay BurntOfferings! What a well deserved spotlight! Keep up the great work!!!

    Summer_2010_1048

    about 3 years ago Midge

    So nice to see you spotlighted!

    Summer_2010_1048

    about 3 years ago Midge

    and that tart looks amazing!

    Burnt_offering

    about 3 years ago Burnt Offerings

    Thanks so much everyone! I just found out a few minutes ago.

    Mrs._larkin_370

    about 3 years ago mrslarkin

    Mrs. Larkin is a trusted source on Baking.

    Most excellent! Congrats on being in the spotlight, Burnt!

    Dscn2828

    about 3 years ago JoanG

    Congrats Burnt OFfrings! I love your recipes.

    Dsc_0122.nef-1

    about 3 years ago Panfusine

    congratulations on the well deserved spotlight!

    Profilepreferred

    about 3 years ago MrsWheelbarrow

    Cathy is a trusted source on Pickling/Preserving.

    Wonderful to see you featured here. I've long admired your excellent blog and recipes. And about that pig..... let's talk. :)

    Lnd_jen

    about 3 years ago lastnightsdinner

    Congrats on the shout-out - great to see you featured here!

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    about 3 years ago thirschfeld

    nice to see you in the spotlight, and yes love the sunflower photo

    Dscn2212

    about 3 years ago boulangere

    Cynthia is a trusted source on Bread/Baking.

    It is wonderful to see you in the spotlight!