Cook Spotlight

kaykay

By • May 23, 2011 • 34 Comments

kaykay  Absurdley Addictive Asparagus

Absurdly Addictive Asparagus -- the brainchild of kaykay, the cook in our spotlight this week -- is hands down one of the most popular recipes on food52. Why? Because it is an absurdly addictive and healthy dish -- they exist, they really do! Not surprisingly, kaykay is also the mastermind of many other potential addictions -- we could see it becoming difficult to deny one of her Chocolate Dipped Almond Hazelnut Macaroons, Ricotta Loukamades with Thyme Honey and Walnuts, or even one last slice of Flatbread with Ricotta, Radicchio, and Pancetta Dressing

A San Francisco-based creative director and mother of two, kaykay produces recipes pumped with personality. "I love cooking because you don't have to follow the rules," she says on her profile page. "I have dessert after breakfast, lunch, and dinner." When asked about her least favorite food, she asserts in her Winners' Q&A: "organs are best donated, not eaten." Please pass the Upside Down Bread Pudding with Caramelized Pears and Brandied Custard Sauce, thank you very much. Absurd? Sure. Addictive? Oh yeah. To a menu by kaykay, we throw up our hands and relish in her ability to make life as delectably irresistible as possible. 

See kaykay's profile page and fan her here.

Read her profile Q&A below:

  • What is the strangest food you have ever eaten?
    Whale. During a trip to Japan, a few friends and I ventured into a restaurant that specialized in whale. Because it's a mammal, the meat is oddly like beef in texture and color, yet very fishy in taste and smell. 

  • What do you cook when home alone?
    Honestly? Leftovers.

  • Your most treasured kitchen possession:
    Built-in instant hot water dispenser (I drink tea all day long)

  • Your ideal meal:
    Anything with prawns

  • Something you'd like a chance to eat or cook:
    I'd like to try a Michelin 3-star restaurant like El Bulli

  • The number of bottles of wine you own:
    Right now, 4. When it comes to wine, we don't collect, we consume.

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

  • Kitchen pet peeve:
    Overcooked fish

Comments (34)

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about 3 years ago Andreas

Congratulations - great recipes.

On organ meats and whales I have the exact opposite attitude - I am a fan of nose to tail eating, not wasting a thing, yet the idea of eating whale, a mammal whose intelligence most probably matches our own, utterly repulses me.

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about 3 years ago Helen Kwan

Thank you, Food 52, for this honor for our daughter, kaykay! She has always loved food. Picture a little 4th grader sitting on a school bench opening a bag lunch packed with leftover chili and corn chips that she's created herself when peanut-butter sandwiches were the "standard lunch of the day." Then picture a college grad packing up a multitude of freezer boxes full of the makings for a tea party and flying from San Francisco down to Pasadena to throw a shower for her college roommate! The next year, picture kaykay on TV as a finalist in the Pillsbury Bake-Off. Yes, kaykay loves food. And our family is inspired and lucky to enjoy the fruits of her creativity.

kaykay's proud mom

Kk2

about 3 years ago kaykay

Thanks, Mom...I think everyone knows where my passion for food originated. What other kid comes home to racks of homemade danishes covering the counter top? Not to mention all your homemade pasta making parties, tea parties fit for a queen, and let's not forget the famous coffee crunch cake!

Sausage2

about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yay kaykay! What a well deserved write up. All her recipes are absurdly addictive!

Kk2

about 3 years ago kaykay

Thank you!

Summer_2010_1048

about 3 years ago Midge

Great to see you spotlighted kaykay. Your asparagus recipe is a favorite in my house too!

Kk2

about 3 years ago kaykay

Thanks Midge...I can't wait to serve your crabcakes at a summer BBQ soon!

Kk2

about 3 years ago kaykay

I just happened to be over at Monkeymom's tonight where I was bemoaning end-of-the-school-year craziness and a particularly complex work project I've been burried with lately. After I got home, Monkeymom called and told me I was spotlight cook. What a HUGE surprise! Thanks for all your kind comments. Amongst all you talented chefs, I feel unworthy. Thanks, Food52 for making my week.

Monkeys

about 3 years ago monkeymom

Yay kaykay! I feel really lucky that I get to eat your delicious creations.

Me

about 3 years ago wssmom

YayYay kaykay!

P1020611

about 3 years ago mariaraynal

Love, love this recipe ... It has become a family favorite. So nice to see you spotlighted, kaykay.

Kk2

about 3 years ago kaykay

Thank YOU!! Your Roasted Bagna Cauda Broccoli is a favorite of ours!

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hooray kaykay! So nice to see you in this beautifully written spotlight.

Kk2

about 3 years ago kaykay

Thank you for always being so genuinely enthusiastic. It's people like you that make food52 great.

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about 3 years ago Daphne

Hi kaykay! So happy to see you here. All 4 of us are big fans of you and your amazing recipes!
Thank you for my favorite ever asparagus recipe, sometimes I sneak just a sprinkle of parm. on top, but I know you won't mind.

Kk2

about 3 years ago kaykay

Hi Daphne! Really, who can poo-poo parm? :-)

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about 3 years ago Panfusine

congratulations! a very catchy line about 'donating organs'! well deserved!

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about 3 years ago phyllis

Love your asparagus dish. I've cooked it twice!! Agree totally about organ meat. Congratulations!!!

Lorigoldsby

about 3 years ago lorigoldsby

Congrats on the cooks spotlight...making the asparagus for a luncheon on Thursday, now I'm going to have to add the fig tart as well!

Kk2

about 3 years ago kaykay

Thank you! Love the picture of you with Martha. You look so happy...

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about 3 years ago mtrelaun

I ? that when you're home alone, you eat leftovers.

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about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

kaykay, been meaning to tell you that Merrill and I recently met someone who told us he took your Absurdly Addictive Asparagus to a dinner party in Boston, and several party guests knew the recipe just by looking at it. Cool, right?

Kk2

about 3 years ago kaykay

Wow...thanks for sharing this anecdote. Hard to believe, but yes, cool!

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Hi kaykay--so nice to see you in the spotlight. I am one of your big asparagus fans, and also love your line about organs.

Kk2

about 3 years ago kaykay

Thank you!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I LOVE the donated organs line. What a beautiful write-up of an extremely creative person.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Just noticed you're a creative director. I am so lame. But seriously, great congratulations.

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about 3 years ago Lizthechef

Such a pleasure to see you here. I will always remember meeting you at the food52 Bay Area potluck. Instead of greeting you by name, I screamed out, "Absurdly Addictive Asparagus"!

Mcs

about 3 years ago mcs3000

Congrats, kaykay! That's an awesome story, Lizthechef. I love that recipe too. Looking up that flatbread recipe now.

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I ? Absurdly Addictive Asparagus. Great spotlight!

Kk2

about 3 years ago kaykay

Thank you...you are always so generous with all your comments.

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about 3 years ago Sagegreen

Thanks for all your wildly creative and wonderful recipes!

Kk2

about 3 years ago kaykay

Likewise, Sagegreen!