Where do you live?
I live in Los Angeles, California — specifically Studio City.
How often do you cook or bake?
Since I was laid off a month ago, I’ve been trying my hardest to conserve money and not go out for meals. So as of late: nearly every meal is a home-cooked one. (And when they’re not, I opt for the semi-cheap, entirely-delicious Hugo’s Tacos — Chicken or Al Pastor Bowl with Honey Chipotle.) As for baking? Uh, haven’t crossed that bridge yet.
What is your favorite kitchen utensil?
I’m a gadget nerd. (Latest love: the Kuhn Rikon Lid Lifter.) But in terms of sheer practicality and overall use, I’ma go with the Pure Komachi stainless steel knife my mom gave me a couple years ago. She was at some cooking expo of some sort and I think it was given to her… Anyway, it’s a ridiculous shade of purple but it’s incredibly sharp and lightweight. I tend to use chopped peppers and/or onions and/or garlic in about everything I make, so it’s in almost constant use.
Which part of your kitchen do you like best and why?
My favorite part of my kitchen? I guess the piece of real estate to the right of my sink. There’s plenty of space to spread out supplies and room to chop & concoct and the window’s right there, so when the weather’s just right you can catch a nice cool breeze.
What was your biggest kitchen accomplishment?
This is a two part answer.
A. When it comes to cooking regular meals, I’m not super adventurous. I go for maximum flavor from as few pots/dishes as humanly possible. For example, a few weeks ago I made a really tasty soba dish from — cough — Martha Stewart. I highly recommend it.
Sautéed Chicken with Herbed Soba, from Martha Stewart
4 scallions, thinly sliced
1 cup packed fresh cilantro leaves, plus more for garnish
1 cup fresh parsley
1 garlic clove, chopped (But as far as I’m concerned, one clove is never enough. I used two.)
1 teaspoon peeled and minced fresh ginger (Again, I think I erred on the side of a wee bit more ginger.)
¼ cup rice vinegar
2 tablespoons vegetable oil
12 ounces chicken cutlets
1/8 teaspoon cayenne pepper (Oh and I didn’t have pure cayenne in the cupboard, so I used a cayenne-based spice rub that gave the chicken a really nice kick that was counterbalanced by the cool cilantro.)
Coarse salt and ground pepper
1 package (8.8 ounces) soba
- In a food processor, finely chop scallions, cilantro, parsley, garlic, and ginger with vinegar and 1 tablespoon oil. Transfer to a bowl.
- In a large skillet, heat 1 tablespoon oil over medium-high. Season chicken with cayenne, salt, and pepper. Working in batches, cook, turning once, until opaque throughout, 4 to 5 minutes. Transfer chicken to a cutting board; let cool 5 minutes, and thinly slice.
- Cook soba according to package instructions. Drain; toss with herb mixture. Serve chicken with soba; garnish with cilantro.
B. Here’s the real story about accomplishment that I wanted to tell. Roughly once a month, I have a bunch of friends come over for a ragtag, bourgie afternoon-into-evening of cooking, drinking, and eating. December’s dinner was based around the holidays (obvs) and nothing says the holidays like, uh, Moroccan Lamb Stew. (To be fair we did have about 15 other courses that included more traditionally seasonal items like latkes and Pimm’s Cup.)
Anyway, the purpose of this story: it wasn’t that the lamb stew was some impossibly difficult recipe — although none of us had ever made lamb stew — because it wasn’t. Instead, over the course of a couple of hours (and way too much alcohol) various factions and pairings would hover over the pot and finesse it, nudging it into the best stew I’ve ever had. That whole “too many cooks” maxim…? Yeah, that wasn’t in effect on that December night. So that’s our (Jill, Tim, Devereaux, and Tyler) accomplishment.
Moroccan Lamb Stew, from Bon Appétit
Makes four portions
¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
3 ½ pounds o-bone (round-bone) lamb shoulder chops, well trimmed, cut into 1-inch pieces, or 2 pounds lamb stew meat
2 tablespoons olive oil
2 cups chopped onions
3 garlic cloves, minced
1 ½ tablespoons minced peeled fresh ginger
1 1/3 cups water
2 large blood oranges
¼ cup chopped fresh parsley
1 tablespoon honey
Mix salt, pepper, cinnamon and allspice in medium bowl. Add lamb and toss to coat with spice mixture. Heat oil in heavy large pot over medium-high heat. Working in batches, add lamb to pot and sauté until brown on all sides, about 4 minutes per batch. Return all lamb to pot. Add onion, garlic and ginger to pot and sauté 5 minutes. Add 1 1/3 cups water and bring to boil. Reduce heat; cover and simmer until lamb is almost tender, stirring occasionally, about 1 hour 30 minutes.
Exactly how we veered away from this recipe is, alas, a little hazy. I do know that we chopped two big handfuls of really fresh mint and added it kind of late in the game. I also know that we amped the amount of blood orange used (plus zest) and added vegetable stock to the mix… But honestly, that’s all I remember at this late date.