What's your cooking "speciality"—and how did you find it?
What dish are you known for (your most requested!) and/or what's your go-to when you want to make something impressive and distinctly *you*? (Still trying to find my "thing.")
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People would get a funny look on their face, try the sample and hand over the $5. And be back every week for it.
I make lots of big-size one pot meals that at least ok enough that I don't get bored eating them 2x/day for a few days. I also try to maximize my time in the kitchen to get enough done: while heating up oil, cut onion; while waiting for veggie to finish steam, prep fish to bake; while waiting the dinner simmering, prep tomorrows breakfast (bread/oatmeal)/cleaning/put stuff into dishwasher, etc.
There's way more than one dish and I'm guessing yours will be too.. more likely a category. Mine are Fish and French cooking.
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The food writer Jennifer Harvey Lang said something like this when editing an English version of Larousse Gastronomique shortly after she became a mother, and how she suddenly found the hitherto boring foods suitable for babies and toddlers fascinating. Her new specialty was born.
My specialties are spice blends, condiments like chutney, and bread.
The first two because I love strong seasonings, learned them first for myself and then for others as gifts.
The last because I once lived in a town without a bakery and had to learn to make bread if I wanted to eat good bread. Again, many of my friends never learned, so my breads, both plain and fancy, became something they couldn't get elsewhere and didn't make at home, and so requested.
There are tons of good bread books out there. And many from which I've made one or two loaves.
But the three I personally have found most reliable, interesting and/or rewarding to bake from are:
1) James Beard, Beard on Bread. Fantastic recipes which reflect both his life and many American foodways. Like snapshots, and great tasting!
2) Bernard Clayton, Complete Book of Breads (any edition, original or revised, usually title New Complete Book of Breads). More exhaustive and descriptive than Beard. Together, these two books give you almost any notable bread served in an American region, home or restaurant.
3) Elizabeth David, English Bread and Yeast Cookery. For me, more a book to read than to bake from (although reliable for that, too). A great history by a great writer.
Enjoy your exploring,
Nancy
Enjoy!
I especially like the Roman style and I can whip up a pleasing Bucatini al'amatriciana on short notice. But I like to free style it as well; which Italian cooks do based on what's on hand.