I love recipes. Most Mom Chefs do. We have shelves (always plural) dedicated to cookbooks and read them as most would any fiction book. We belong to newsgroups that just send out digest after digest loaded with recipes that get put in file folders for later perusal. We have real file folders or card boxes stuffed with recipes that we’ve cut from magazines, newspapers, food containers or that have been photocopied or handwritten for us. We’re members of foodnetwork.com and epicurious.com (to name just a couple).
And, we subscribe to magazines, lots of them. Those that we don’t subscribe to, we pick up in line at grocery stores or other magazine racks.
Why I Do What I Do
What decided me to start this blog was the number of times I made recipes from magazines and the results didn’t match what was on the page. Whether it was the look of the thing, the taste or the amount that it should serve, I was surprised at how often it happened.
It made me wonder if these recipes should be tested in a regular kitchen with kids underfoot, animals prowling the room, husbands peering over shoulders and all the interruptions that the regular Mom Chef has to face.
It made me think that these folks who create the recipes in test kitchens have the advantage of having the absolute best ingredients purchased for them, have sous chefs chopping the onions, measuring out the spices and laying out everything they’ll need so the personal attention that should be given to each dish isn’t really there.
It made me wonder what would happen if a regular Mom Chef took on some of these recipes and made them in her own kitchen; one complete with child, husband, dog, telephones, doorbells and no one to help chop, measure, mix or clean up afterward.
So, I’m going to do it. I started in December of 2009 with the February issue of Gourmet Magazine. When my family started protesting against so many ‘unique’ foods and none of the ‘normal’ ones, I decided to move away from that magazine and on to another. Then I moved on to another, and another Eventually I brought in several magazines at a time for variety and fun.
Even though these and many other recipes are available on this blog, via other blogs, and the magazines’ own web sites, I very much believe in seeing the magazine in hard copy instead of just the list of ingredients and instructions online.
In most of these magazines there is so much more information, advice and commentary than can be found by viewing a recipe on the web. I guess there’s just a part of me that’s a believer in the written word, which is why I have a fairly large library of books on the shelves behind me.
I suggest that if you like these recipes, you should locate the issue of the magazine that has the dish and use it to cook by, just gleaning whatever you want from my observations. In addition to the recipes, there are usually tidbits of information that are helpful as well as sections that have step-by-step instructions, with pictures in some instances, that show you how to do certain procedures.
Who I Am
I am just a regular mom, but I’ve had the privilege to live a very international life. My heritage is Armenian, my birthplace is France, as is my father’s and my mother is Belgian. I’ve lived in Lebanon and the United States and have traveled extensively all around the world, falling in love with the cuisines of each country I visited or lived.
Standing arm in arm with me are my Hubby and Dudette, my most brutally honest critics and supporters. They chime in their opinions too, and it’s a good thing because we all have our own tastes and react to food differently (especially little Dudes and Dudettes).
While an enthusiastic grunt or unhappy growl is a typical response from Hubby (I’m kidding; he can be quite…eloquent….in his descriptions on occasion), Dudette’s reactions to the stuff I make and force her to eat are sometimes brilliant and as honest as you’ll ever find. A kid’s point of view usually is, don’t you think?