In lieu of vittles and pictures of edibles, I thought I'd throw some free music at ya this evening. Shane Tutmarc is an old client and friend of mine that I used to promote and hang out with frequently in Seattle many moons ago. He now lives in Nashville, and I'm an old stuffy housewife who writes about food, and not music. (Oh yeah, for those of you who don't know me personally, I was a rock critic, freelance music journalist, and did some off-the-cuff PR for various indie musicians for about eight years. I still occasionally write bios, and send out some press releases, but not often enough to call it a business anymore. I even have an old dinosaur of a website featuring archived projects with my old clientele -- I'm talkin' like 2003-HTML-dinosaur. You can see it at: www.amorphousmedia.biz if you really want to see what I used to do before I became a foodster, and not a hipster.)
Now then, back to Shane's music ... here it be:
Jeanette - Off The Cuff
- Off The Cuff Cooking
- My name is Jeanette, and I was born in Sweden, but unlike the famous Muppet, I am not a professional Swedish Chef. I actually went to school for art, design, and photography. Beyond that, I worked as a freelance indie-rock critic for several magazines in the late 90s and early 2000s. I even took a crack at running a PR company for a while. However, cooking has always been in my DNA--my dad's brother was a chef and culinary arts instructor, my dad's father was a pastry chef, and my mom's mother was a caterer, and at the age of 92, she published a cookbook of traditional Finnish breads and pastries. Everyone else in my family loves to cook, too, and we're not afraid to experiment. Usually I end up inventing dishes (with or without outside inspiration) with whatever I have on hand, hence "Off the Cuff." I might make very Scandinavian dishes (meatballs, and salmon with dill-potatoes) or ethnic like Thai, Japanese, Mexican, Italian or Spanish. By the way, you can put bell peppers in almost all cuisine! (Drop me a line, at o f f t h e c u f f c o o k i n g "at" g m a i l followed by the dot-com. :)
Thursday, June 16, 2011
Sunday, June 5, 2011
Onions, celery, carrots, tomatoes, garlic, eggplant, zucchini, bell pepper, potatoes... and some fresh herbs= one delicious and hearty soup.
Time for The Off The Cuff Chef to butcher a traditional French recipe. Ratatouille (ra-ta-TOO-ee) is a vegetable stew, although mine always ends up more like a soup, so that is what I'm showing you how to make below here. For more information about more authentic versions, please consult this link. Please don't report me to Julia Child's estate. I know my recipe is not quite up to par, but it's a darn good version, in my humblest of opinions. And isn't that basically what always happens? Alternate ingredients come into the picture, substitutions are made, etc. So here's something similar to a traditional ratatouille, that I make every so often. I regret that I did not have a nice crusty loaf of bread to go with this, but alas, you can't always have everything.