Sweet Mary

Meet the Food Blogga

Well, it's been a long long time since my last interview and, honestly, I have no excuses. It was certainly my intention last year to keep the interviews going regularly. But, here I am and I'm jumping back on the interview wagon this weekend with high hopes of introducing you to some really great people out there in the world of food blogs and beyond.

On that note, today is Susan from Food Blogga 's day on Sweet Mary. Through my participation in a few food blogger events, I've shown up on other people's sites; consequently, some really interesting and talented people contacted me to say hi and/or comment on my products and web site. Susan is one of those people.

Now, before I get to the interview, I want to tell you how she found me. Susan saw my "pantry" on The Perfect Pantry. So, she clicked and checked out Sweet Mary, which led her to my Kitchen Talk post. The photos of my old kitchen with the built in cabinets and huge old sink reminded her of....her home state! Yes, Susan may live in San Diego now, but she is a native Rhode Islander and, from what I've observed here, there's no denying those roots. In fact, the title of her blog is, as she states in her blog biography, "Rhode Islandese for Food Blogger." And, if you've ever heard the accent here, I am sure you are laughing because it is so true.

Even though on opposite coasts, I feel a kinship with her as she recounts stories about her Italian family that mimic so many of my own. She understands deeply that food is a way of expressing love and holding families together. In addition, she is a skilled writer with a style I would call eloquent yet simple. I read numerous food blogs and, yes, I do enjoy them. However, I often feel that too many bloggers try too hard. Their desire to break into food writing or be descriptive can end up so obvious that I feel they are following sets of rules that almost make their words seem trite or overly romantic. Susan's writing feels more like a laid back conversation to me. And, I like that. You get the information you need usually accompanied by some kind of story without layers of anything phony.

And, hey, I obviously haven't tasted anything she's made, but her photos are truly lovely and I am sure the food is delicious. Susan incorporates traditional Italian dishes and desserts with lots of recipes that use seasonally fresh ingredients. Her photos make me miss the west coast even more!

Yes, it's been a pleasure to meet her and I am a regular reader of Food Blogga now. Here's the interview:

Tell me about your favorite food to eat and why....then your favorite to make and why.

My favorite food to eat is stuffed artichokes; they have been since I was about 6 years old. I remember standing on a kitchen chair to reach the counter top so I could help my mom make the Italian bread stuffing to fill the artichokes. They were always made on Sundays and took a long time to prepare. There was nothing quite as special as the anticipation of my mom’s stuffed artichokes.

Though I love eating artichokes, I don’t love making them as much I do pizza. I could buy pizza dough, but where’s the fun in that? When I knead the dough, it brings me right back to my childhood days in the kitchen with my mom. Her pizzas had super thick, crunchy crusts and satisfying toppings like my dad’s homemade Italian sausage. Pizza was a fun, comforting, homey food that always brought smiling faces to the table; I think that’s why I love to make it to this day.

You are obviously greatly inspired by your heritage/family. What else inspires you to cook and experiment? And, what helps sustain your interest and passion?

Nothing is more inspiring than the produce at Southern California’s farmers’ markets. Since moving here 5 years ago, I have begun to eat seasonally, and now I can’t imagine doing otherwise. I eat sweet corn in the summer and cauliflower in the winter because that’s when they’re in season and taste the best. Plus I’ve been introduced to so many foods since moving here: from jicama to poblano peppers to wild arugula to cactus pads! (Yup, they’re edible, you just have to remove the spikes first.)

After living in Rhode Island for two years, I love your blog title. It cracks me up every time I see it.
Tell me what you miss about the "cuisine" scene here in New England (if anything!). Is there an East-West
Coast rivalry in the food world?

Oh sure, I miss many things about Rhode Island cuisine, most especially my mom and my mother-in-law’s food. Oh, can those women cook!

I think there are palpable differences between the cuisines of the East and West Coasts. In general, I find East Coast cuisine tends to be more traditional, with an emphasis on delicious, homemade, and comforting foods. When I think of East Coast cuisine, I think of savory pot pies, thick, gooey pizza, and Maine lobster with butter. West Coast cuisine, in contrast, is more focused on “fusion” cuisine and deconstructing traditional dishes. I think it’s less focused on “tradition” and more concerned with innovation and using fresh, seasonal produce.

Set the scene....and describe a perfect/ideal meal.

A perfect meal is one at home with loved ones. There’s no tv playing, just Frank Sinatra crooning in the background. Everyone is laughing and talking around the kitchen table and enjoying their favorite foods.

And, now, if I were hanging in San Diego or you were back in RI....what dessert would you like me to make for you?

Plain ol’ rich, dense chocolate cake. With raspberry sauce, fresh strawberries, or drizzled caramel and nuts, I’d take it hands down any day over more frou-frou desserts.

Meet the Food Maven

For my second Sweet Mary interview, I chose a fellow blogger.  I have been following Rachel, the author of Coconut and Lime and Food Maven for about a year.  On Coconut and Lime you'll find original recipes with photos and comments for anything from Black Bean Soup with Chorizo to Pineapple Coconut Squares.  On Food Maven, Rachel provides commentary on food related products, ingredients, and anything else related to food she dreams about. 

So, allow me to introduce you to the Food Maven.  I hope you will enjoy getting to know her as much as I have.  Because we did this interview via email, bear with the question and answer format.

Sweet Mary:  When did you start your blogs and where did your inspirations come from?  How did this interest/obsession with all things food begin?

Rachel:  I started Coconut & Lime in May of 2004, so it has been just about three years.  I have always enjoyed food and thought the blog would be a good way to share recipes ( I was really just thinking of my friends at this point, not the world at large) and try to be more creative in the kitchen.  I had also just started dating my now husband and he enjoys cooking and good food, so I was cooking more than ever.  I started Food Maven more recently - August 2006, mostly because I had other food related things I wanted to share/talk about and I really wanted to keep the focus of Coconut & Lime on y original recipes.  On Food Maven, I am free to try other recipes and talk about food in  more informal way. 

As for how I got interested in food, I really can't pinpoint it.  My family did a lot of cooking and baking when I was growing up and it just seemed natural to me to do all of my own cooking.  The developing recipes part really came from not being able to find recipes that exactly matched what I wanted to make in cookbooks and realizing that cooking was pretty easy.

Sweet Mary:  If I remember correctly, you are a teacher and a wife.  How do you stay sane amidst a busy schedule and manage to cook and document your cooking?  I'd be interested to hear how you keep your thoughts, experiments, and projects organized and on track?

Rachel:  Now, I was a teacher up until this school year when the insanity of the Baltimore City school system took its toll.  Now I am working part-time and doing some freelance writing.  Working part-time means I am off weekends and two days during the week which allows me time to cook and write uninterrupted.  When I was teaching it was a bit more difficult to carve out time to cook during the week, but I would make an effort to get all of my work done at school so I would have uninterrupted time at home.  The teaching schedule was pretty nice, by most days I was home by 4pm which was great.  I had time to get home and relax before thinking about dinner.  I don't understand how people who work full-time and don't get home till 6 or so manage it all.  By the time you get home, prepare dinner and eat, it's time for bed!

As for staying organized, I generally have a few ideas going about what to make, but honestly, we often don't plan ahead when it comes to dinner.  Holidays and desserts I plan for, but the day to day stuff is just spur of the moment.  We also plan meals around what we have on hand or what is on sale at the grocery store.  When we make a trek to the Korean grocery, we stock up on cheap produce and Asian ingredients, so we have to come up with a lot of recipes that use these ingredients and we might not know what they are until we get to the store and see what they have.  Shopping sales and using what is on hand (i.e. rarely do we make a special trip for a certain ingredient) forces me to be creative - I don't want to have the same thing night after night.

Sweet Mary:  What is your favorite food to cook and why? 

Rachel:  It is so cliche, but I really enjoy making cupcakes.  Not so much the decorating/icing part - I am too impatient for that - but I love individual portions of anything.  I'd much rather have a cupcake than a slice of cake.  Plus, they are quick and easy to put together - 10 minutes to mix and 15 to bake and you are done.  I like simplicity.

As for non-dessert foods, I like to make little twists on the traditional foods I ate growing up - mashed potatoes with caramelized onions, wasabi deviled eggs, and Indian-spiced roasted chicken.  I also really enjoy cooking seasonal or holiday foods.

Sweet Mary:  Have you ever thought about culinary school and/or turning your hobby into a career?

Rachel:  I haven't given much thought to culinary school.  I know I wouldn't want to work in or own a restaurant so I am not sure if a culinary school would be a good fit.  I wouldn't mind taking an odd class, here and there, but nothing too formal.

I'd love to make food a career.  I wish I could decide how.  I've done some food writing, which has been a lot of fun.  I have some other ideas but they require more time and money than I can afford right now.  I have never had a job where I felt like "this is what I was meant to do" and I'd really like that.

Sweet Mary:  If you could travel anywhere right now just so you could sample the food (or return to a place where the food knocked your socks off), where would it be and why?  You seem to be on a bit of an Asian kick these days!

Rachel:  I really, really want to go to Japan.  The food! The festivals! The ramen theme park!  I would be in heaven.  I'd also like to go to Australia.  I am really impressed with the cookbooks and magazines I've been seeing coming out of there lately.  They also seem to have great Asian food and tons of seafood.

Sweet Mary:  Do you test your recipes?  Or, are you more intuitive and flexible about how things come out?

Rachel:  When I cook or bake, I have a general recipe or idea that I write down to follow.   Often it is a variation of something I have made before or eaten in the past that I want to recreate.  I print up my ideas and a rough recipe and then make notes on the recipe as I actually make the food.  I honestly haven't had more than three or four total failures over the last three years.  I generally can tell when a recipe is going to work or not.  When it comes to baking, I have a good eye and can just act accordingly.

I will say that if I make something and think it needs tweaking, I might make that change in the recipe and post it (with the change) without remaking the whole thing.  I don't like to waste food and there is a limit to what two people can eat.  I also don't have the patience or will to make the same thing over and over again.  I really try to make recipes work the first time.

I would say I am pretty flexible when it comes to cooking.  I generally like the final product, even if it isn't exactly how I thought it would turn out.  I have a pretty good sense of what will work and what flavors compliment each other so I am not afraid to play around with things and see what happens.  I sort of just expect the food to come out and it does.

Sweet Mary:  As a former Baltimore resident, I'd love to know what your favorite restaurants are?

Rachel:  We don't eat out as much as you'd think.  We always think we can make it at home for cheaper.  That said, I love Asahi Sushi in Fell's Point,  It's not the fanciest or prettiest restaurant (just a few tables and a sushi bar), but the sushi is always fresh and delicious.  The rolls are inventive and well made.  And, they are cheaper than most other sushi places around town.

Sweet Mary:  What food blogs do you like to read?

Rachel:  I read tons of food blogs.  Seriously, it must be over 100.  Thank god for Bloglines or I'd never be able to leave the house.

A few of my favorites are:

Cupcakes Take the Cake (I always enjoy the parade of cupcakes)

Gezellig Girl (really funny and has a very realistic outlook on food and cooking)

Lobster Squad (art and food - how can I not love that?)

Laura Rebecca's Kitchen (recipes that look like something I'd eat)

Bake and Shake (funny and delicious)

Sweet Mary:  I've been on a few of those sites, too.  I agree about the parade of cupcakes.  I never tire of what people come up with for that site.  Anyway, as for your next culinary endeavors, can you give me a blog preview or some coming attractions?

Rachel:  Well, I just got some green tea powder sent to me from a blog reader, so I am looking forward to trying that in some dishes.  Maybe in cake?  Ice cream? She requested a crepe recipe in exchange for the matcha, so I am thinking up savory crepe ideas that you can make without a crepe pan.  I also have really wanted to make homemade graham crackers, so have been experimenting a little with graham flour.

Sweet Mary:  So, if you were in my town, what dessert would you like me to make for you?  Because, heck, you deserve a big fat thank you for doing this interview!

Rachel:  Something dark chocolate and creamy like mousse or pannacotta.  I love those miniature desserts you made in class and posted.

Well, to conclude, I think the Food Maven rocks.  To me, she's the next door neighbor that you like.  You don't always see her, but when you do, she's incredibly friendly, willing to help you out, share her knowledge, and spread her enthusiasm about what she loves.  She makes the world of food blogs a rather nice place to be.  And, if I ever get to meet her, I would most definitely whip her up a mini version of something chocolately and creamy.    

Meet the Chef: Richard Miscovich

In an ambitious effort to begin a new category on Sweet Mary, I sat down last week to chat with Richard Miscovich, one of my instructors at Johnson & Wales University in Providence, Rhode Island.  If you've been following my site, you know that it was in his class, Introduction to Breads and Rolls, that I received my first taste of culinary school last September.

I chose to "interview" (I'm using this term fairly loosely) Richard not only because I felt I received an excellent foundation in bread baking, but because he has an interesting story that smacks of his commitment to wholesome organic food, and, simply put, well made bread.  He has also served as my Academic Adviser all year and has been a tremendous help in my path towards graduation and beyond.

My objective here is to just introduce you to someone in the baking industry whom I respect, as well as share why I've enjoyed learning from and getting to know him.  So, rather than give you a run down of the standard questions and answers, I'll just lay out a little history.

Some Background

Chef Richard Miscovich grew up in mid-Michigan in the 1970's where his Polish aunts and uncles from Detroit exposed him to their genre of baked goods and pastries.  Like many of us, our heritage leads us deep into the things we grow to know and love.  Consequently, while in college at Michigan State University, he worked in a grocery store with an in-house bakery.  One of his colleagues there had a father with a brick oven, which led Richard to his first taste of well fermented bread.  This, of course, was one of those proverbial light bulb moments.  A moment when he realized there is much more to bread than he (and most Americans) knew at that time.

After college, he migrated out west to California where he was exposed to more tasty fermented breads.  Shortly thereafter, he moved to the coast of North Carolina with his wife, where, like many bakers, began baking at home and giving his products away to friends and family.  He read the book Bread Alone by Daniel Leader, owner of the bakery Bread Alone in Woodstock, New York.  This book was instrumental in Richard's quest to create the crust and crumb of true artisan bread.  In Bread Alone, Leader takes home bakers through all the steps to baking artisan bread while recounting his own journeys and stories.  It is a great book for those interested in baking (real) bread at home.

In the mid 1990's, Richard became involved with the Bread Bakers Guild of America (http://www.bbga.org/), which has proven to be a guiding force in his career due to the quality of education and information the Guild provides.  He also attended the first two classes held by the San Francisco Baking Institute (http://www.sfbi.com/) right around this time.  For anyone in the Bay Area, check out all the great classes they now offer in both bread and pastry.  Another influential force in Miscovich's career path was Alan Scott, an oven builder and owner of OvenCrafters (www.ovencrafters.net) from Petaluma, California.  It was Scott who taught Richard to build his own brick oven, which he did back home in Beaufort, North Carolina.

In Beaufort, Richard began baking at a local restaurant that also had a brick oven.  Wood fired brick ovens are important because they heat differently than the ovens we have in our homes.  The heat they create is very intense and radiates from all directions.  This type of heat creates some amazing bread and is a tradition that dates back to almost every ancient civilization.  So, you can see why someone interested in the art of making hearth bread would be drawn to learning about, building, and baking in a brick oven.   And, how cool to have one of your very own at home.

After spending time baking for the local restaurant, Richard began his own bread business (One Acre Garden and Bakery) baking organic hearth breads out of his oven, which he calls Magdalena.   He inadvertently built up a strong customer base while working at the restaurant.  In fact, his first customer was his former employer.  In addition, he baked a lot for the community, became involved with the local farmer's market, and even ran a bread delivery route for a while.

Transition into Teaching

Even though Richard teaches in New England during the academic year, he returns to North Carolina each summer to resume baking and managing his business, which picks up during the summer months.  Miscovich actually began teaching at King Arthur Flour (http://www.kingarthurflour.com/) in Vermont where he ran classes for home bakers, served as head bread baker, and helped develop books and courses.  This was a truly satisfying job for him because he enjoyed teaching and assisting a really diverse group of people who loved both baking and learning.  It was while working at King Arthur in 2003 that the position at Johnson & Wales opened up.

Here and Now

In addition to his teaching responsibilities at Johnson & Wales and serving on the board of the Bread Bakers Guild of America, Miscovich is also currently working on an MBA at JWU.   Regarding his current position, he loves being able to teach during the academic year and, then, go home to North Carolina to bake for the summer.   That kind of flexibility is very appealing and seems to suit his lifestyle well and correspond to the natural progression of his baking career.

Regarding teaching, he enjoys experiencing how students progress from the first to the last day. He also likes the challenge of improving his ability to explain things so that students understand.  Bread is a culinary form that relies on science, but also on intuition.  He strives to help give students the information and skills they need, but also to use their common sense.

Miscovich's advice to those of us new to the field includes two things:  always remember to take your dough temperature and learn how to control fermentation. He keeps sane amidst his extremely busy schedule by finding inspirations all around him...his professors in the MBA program, brick oven hearth bakers, art, music, and interesting information on the Internet.

So, there you have it.  Chef Miscovich in a nutshell.  It is my completely biased opinion that Johnson & Wales is lucky to have him because not only does he make damn good bread, but he's a smart, enthusiastic, and effective instructor.  And, you all know that I don't say that lightly given my own history in the classroom.