After my first posting I went through one of my one of my phases where I don’t really cook much of anything at all and just cook to fill the void. Do other chefs experience this? (I am calling on those chefs that actually cook at home and are not exhausted by cooking at a restaurant?) What dishes do your turn to when the desire to cook is gone?
I always turn to Pasta aglio olio made with lots of fresh garlic, I made steel cut oatmeal with blueberries, walnuts for breakfast and I always have plenty of fruits & veggies to turn to for munching. But luckily the hiatus didn’t last long… I creative juices started peeking there little head when I had a conversation with my friend Liz about ADULT grilled cheeses. She makes hers with cheddar, pickles and tomatoes and that spawned my own version which I was pretty proud of, try this I’m sure you’ll enjoy it as much as I did. I didn’t have any bread in the house so I had to get creative right at the start! I did have corn tortilla shells in the house so I took 4 shells lightly buttered on the outside, filled each set with a Mexican shredded cheese blend, thinly sliced Italian paste tomatoes, (something new from the farmers market), red onion and flat leaf parsley and grilled it to perfection. My only critique for next time would be to use a sharper flavored cheese like fontina, montechego AND 2ND WAIT UNTIL COOLED, GOOEY CHEESE EVERYWHERE, DELICIOUS BUT EVERYWHERE!!! The next day I made a delicious EASY but SPICY black bean soup. If anyone wants the recipe just email and I’ll post it. Now that the creative juices are back my menu has included chicken paprikash with chive dumplings, and homemade apple & black cherry cobbler with a walnut oatmeal & flaxseed crumble. Yummy. I really hope you all stay tuned as I navigate this new adventure!!!
About Me
- Sage Anne Culley
- KENT, OH
- As the daughter of two extremely creative parents I was pretty much destined for a career in food, something I think my parents knew when they named me. My passion for entertaining and cooking was developed by the time I was 10, apprenticing in our family kitchen making Chinese egg rolls and French crepes from scratch. I earned my degree in Food Service from Kent State then spent the last 18 years opening restaurants and hotels learning all facets of the industry with a focus on food, training and event planning. When the market tanked in 2008 I lost my job of 8 years and decided to explore this opportunity as a chance to begin yet another new chapter in my life. This is my journey……
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