Wednesday, September 06, 2006


It's going to sound decidedly obnoxious. Unappealing. But definitely not un-appetizing: I'm a culinary rockstar. No, really. Clearly inherited from my Cordon-Bleu-trained Mamma and fine-tuned, refined and unceremoniously polished by cooking dinners. Nightly.

If you're remotely connected to the addictive world of eats, you might remember that girl Julia from NY. She spent one year cooking everything from one of Julia Child's tomes. And while the latter J was certainly a whisk-bearing figure to be reckoned with, I was never that impressed with the former's resolve to cook recipes that were already developed. Imitate, if you will.

Instead, I'm a devout follower of the opposite. Read recipes for inspiration. But add your own whimsical pinches and dollops and at-will drizzles. It's definitely more fun. And delicious.

Need a starting point? Grab a salmon fillet. Marinate it. Garlic, ginger, OJ -- all good fish-flavor enhancers. Perhaps a dousing of balsamic. Spicy herbs. Sea salt. Pan-sear. Ideally in a grill-pan. Serve with blue-cheese-speckled risotto and steamed broccoli.


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