Angela and J.K. with their Death by Caramel Brownies |
Name: Angela Mc
Home (+ hometown swap): SF/sf food swappers
Angela's savory goose mini pie was delicious |
I think I first saw it in an email, I just know that it was instant attraction to the idea and we swore we would go to the next one! Since last year? Perhaps in June? It was the swap at the old venue in the Mission.
What did you make for the last food swap and what inspired your choice?
Mini-pies. A friend had given me a booklet called "Bike Basket Pies" and we thought they'd be perfect to swap. We made four kinds. 3 fruit and one savory.
What’s your favorite thing about swapping?
Getting ideas from other swappers! It always seems like someone has made something that is such a brilliant idea that I must steal it. Last swap it was the tea-infused simple syrup.
Who or what most influences your cooking?
I just pick it up as I go, but one famous chef I Love is Jacques Pepin. He has had such an varied career, and his autobiography is awesome.
What’s your favorite kitchen tool?
Toaster oven. For real. It's so much easier and tastier to toast than microwave food. A close second is ye olde immersion blender.
Your current flavor or ingredient obsession?
Salt. I love salt. Always.
Biggest food surprise?
When people say they "can't" cook. Or is that Pet Peeve? Hmmm.
If the Rapture came tomorrow, what would your last meal on earth be?
Brunch! A fried chicken, waffle kind of combo with Lots of fresh fruit. Bacon.
When I'm not in the kitchen I'm... eating out and then blogging about it!
Favorite local food experience:
Annual Street Food Festival!!
Name: J.K. Kaufman
Home (+ hometown swap): San Francisco
Profession: Retired
How did you first get involved in food swapping? How long
ago?
Angela found out about it and we decided to participate. I
think our first swap was in October.
Judy Rosenberg's (Rosie's Bakery in Boston) orange pecan
chocolate-chip cookies from her All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book (page 101). They're my current favorite of the things I
bake and definitely my all-time favorite chocolate chip cookie.
What’s your favorite thing about swapping?
Meeting other people who enjoy creating good things in the
kitchen and coming home with a bag full of new things to try.
Who or what most influences your cooking?
Whatever I feel like eating. But I rarely cook, unless you
count my morning oatmeal. I'm a baker. Friends invite me to dinner and asks me
to bring bread and/or dessert.
The silicone paddle for my stand mixer. It scrapes the side of the bowl as it
beats. My chocolate tempering machine is a close second. I have a serious
weakness for gadgets and small appliances.
Your current flavor or ingredient obsession?
Chocolate
Discovering that the taste of charcoal-grilled food that I
didn't like was really the excess lighter fluid my father used.
If the Rapture came tomorrow, what would your last meal on earth be?
Abalone
When I'm not in the kitchen… I'm reading, either dead tree or online. Or out eating with Angela or other friends.
Favorite local food experience:
Tasting the creations of the best artisan chocolatiers at
Fog City News on Market Street.
Beer Bread Recipe by Angela
Grease a bread pan with olive oil, nonstick spray, or butter.
3 c flour3 T sugar1 T Baking Powder1 tsp. salt1 c cheddar cheese (shredded)1 T chives
Whisk these dry ingredients together
Add 1 beer and stir. Mixture will be sticky.
Put mixture in prepared pan. Bake 55 minutes.
Remove from oven, rub a little butter over the top, and return it to the oven for 2-3 minutes.
Eat!
See original post with more pictures here.
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