The culinary lifestyle as art.
Thanksgiving is right around the corner and holiday planning is in overdrive. I was commissioned by Pillsbury to come up with some food ideas for the classic Pillsbury Crescent Rolls. I remember loving these as child. They are a great medium as short cut if you are really not baking inclined.
I never actually physically met Lisa Cifelli, or more known as Lis, a co founder of the Daring Bakers along with Ivonne, but it’s weird looking back on the far reaching influence she had on my own life.Lisa passed away suddenly too soon this week. Her tenacity, spunkiness, and spirit caused a ripple effect in my life, formed through my curiosity as I stepped gingerly into the Blogosphere in 2007. You see I wasn’t much of baker, that was my my late mothers thing. But being inspired by bloggers such as Tartelette, a few Wilton Classes, I found the then small group of the Daring Bakers, which was just starting to catch a giant wave . I signed up and began the far reaching adventure of baking, challenging , and perfecting my overall culinary skills. I always had the food bug, but the Daring Bakers instilled in me a healthy sense of competition,accomplishment , and wanting to tackle, the until then hit or miss,science of baking. Month after month we posted at the stroke of midnight, took creative license on recipe challenges from world renown authorities, photographed, commented,waited for and plotted the next months announcement. It was a dizzying ride. The group grew and grew the world over. Many Daring Bakers became accomplished in the culinary fields branching into food styling, launching their own culinary businesses, writing books,signing up for culinary school, going onto television, food writing, or growing their blogs into super blogs.
As with any good thing, one can outgrow it. The small niche group expanded to over the thousands, and those from a close community can start to feel jaded, lost,overwhelmed,disinterested,non challenged, or their individual lives just got to be too much , along with the expense and growing waistbands. I remember once on Twitter, some smart ass tweeted how he avoided Daring Baker posting days on Tastespotting and Twitter because it was everywhere. Have you ever seen a thousand links and interpretations of a Yule Log in a single day? It was a like a flash mob of gluten, sugar, butter , and spice.Today’s Daring Bakers is still going strong and barely recognizable to many of the older past members. Not to mention the off groups, and events that splintered off the Daring Bakers.
When Kelly informed us Lisa’s passing on Facebook, we reminisced and I remarked how refreshing it was to blog back then with a genuine passion and yearning for knowledge and sharing. Today’s activity of blogging is a more slick , cynical world that’s more consumed with PR, page views, followers,stolen content theft,expensive camera apparatus ,advertising fill rates,shares, link backs, the limelight, and seemingly less about having and sharing an authentic culinary experience.
I left the Daring Bakers after participating in 22 challenges. I suspect I’m missing a few. That’s basically two years of my life where I met many friends both on social media and in real life in locals all over the world ( Sweden, Austria,Italy,New York, Chicago, Toronto, the UK, San Francisco). I learned so much about myself, the science of baking, blogging, photography, culture, and what I really want in life through these challenges. I think the cookbook publishers, camera manufacturers, web hosting sites ,Amazon, culinary schools, King Arthur’s Flour,Kitchen Aid, and bakeware companies should give a nod to the late Lisa Cifelli for adding boost to their industries, and inspiring so many people to Dare to Be. Without the challenges of the Daring Bakers , I would never have become so emboldened to start my own catering business, write for Ebony Magazine, attend French Pastry School, meet fellow like minded strangers in locals across the world, and develop a confidence in my abilities. Thank you Lisa. Aside from sharing some emails and random comments, you will never know the impact you’ve had on myself and countless others.
Next time you dust off your rolling pins, take out your cake pans, and preheat your oven in this ever increasing gluten, fat and sugar intolerant world, think of feisty Lisa, the Daring Bakers, and the ripple effect she and Ivonne caused in this pool of ganache we swim through called life. She welcomed and encouraged all culinary persuasions to interpret a challenge and share. We Daring Bakers didn’t always agree, but my how we rose to occasion. I remember when I emailed Lisa about leaving the group, she said the door was always open to come back.
Rest In Peace. You truly made a lasting impression in this world.
It was fun flashing back on these Daring Baker Posts I completed. These posts show many personal and culinary evolutions.I still use many of these recipes today. I just might attempt that Gingerbread House again this holiday season. Enjoy.
My favorite post. The Yule Log and the Misunderstood Rabbit/Rat
Dorie Greenspans Perfect Party Cake
Opera Torte, My Second Favorite Post
Shuna Fish Lyndon’s Carmel Cake
Floureless Chocolate Cake and Adzuki Ice Cream
Cheesecake , A Winner Till This Day
Strudel, Hosted by Yours Truly
Where in the world has Coco Cooks been? The answer to that is Portugal, Sweden, and adjusting to a new job, with a catering gig here and there. Life is good. And you will love this recipe for Old El Paso’s Beyond Tacos. It’s all about surroundings and who you surround yourself with. It’s an easy lesson, but sometimes learned the hard way.
Certain Someone and I started out our European vacation this year in Estoril , Portugal. Our good friends , one Russian, and one Indian got married in a huge multi million euro villa by the sea . The theme was obviously Vodka Curry. Did I mention it was a two day ceremony encompassing both cultures? They turned the indoor pool into a dance club for the final reception.I’ve never seen a anything like it. I was busy doing the makeup for the bride during the ceremonies. The food of Portugal was outstanding and I became inspired. What little down time we had was spent on the beaches of Estoril, the Casino, and naturally eating our way up the coast.
After Portugal we went to our second home in Sweden. It’s been a few years for me, and it was great to see old friends and my extended family, in addition to Certain Someones parents. Our friends threw us a lovely crayfish party with beautiful fish dishes, cheeses, pies, and drinks. We ate , sang , and drank Schnapps throughout the night. I love Sweden and wish I could spend more time there.
Now onto this recipe…
Family meal time is the most important part of the day. And the most memorable meals are those filled with comfort and love. Onions and Peppers, stuffed with Mexican Cheesy Rice and meat, are baked to tender goodness with Old El Paso Enchilada Sauce. Serve Traditional Old El Paso refried beans on the side.I got my inspiration from the foods of the Mediterranean and Middle East with this. I love the technique of boiling onions, and peeling away the layers. then stuffing. It’s one of Certain Someones favorite meals.
I don’t know about your summer, but mine has been a whirlwind of entertaining and being entertained. When shopping for clients, or traveling in new locals, I always love to visit the farm stands and Farmers Markets in addition to my usual purveyors. Out of all the markets I have been too , I have to say the Ferry Plaza one in San Francisco is one of my favorites. Chicago doesn’t slouch in that category either. Green City Market attracts locals and the movers and shakers of the culinary world . But my all time favorite one is in Vienna , the Naschmarkt.
There is nothing so pleasing to eye and taste buds than fresh produce and food, and the farmers and artisans, and chefs who present them. Simple , beautiful, pure taste. One thing I’m noticing from my clients and the parties I attend, is they simple classic down home fare. Nothing complex, just the good food speaking for itself without any hocus pocus and additional fanfare. I went to a well known philanthropists annual birthday fete, and the most memorable dish was a simple shrimp and clam boil stand with new potatoes and fresh chucked corn. My clients have been requesting simple roasts, root vegetable gratins, fried green tomatoes sliders, artful salads, and fruitful desserts.
In another assignment for Old El Paso, I was tasked with using Old El Paso products to complement the wonderful bounty form the summers Farmers Markets. Taking an everyday trendy staple, with Middle Eastern Roots, I played on the legume theme of a classic hummus , using Old El Paso traditional Refried beans instead. Forget Pita, and use Old El Paso Flour Tortillas , deep fried as your tasty chip sprinkled with Sea Salt. A sprinkle of sumac on top of the hummus and WOW. Be creative with your crudite. Give a quick blanch and ice bath to keep its crunchiness. Use various small glasses or verrines, and cutouts to make an artful display and impress your guests with a healthy starter .
It’s been a good bit of time since I last posted. In that time I’ve been traveling, working, catering, celebrating and creating recipes . Unfortunately it just hasn’t made it to the blog. Where to begin?
First Certain Someone spent a lovely week at Half Moon in Montego Bay to celebrate a friends wedding. It was the best experience Ive ever had in Jamaica. Imagine your own luxury villa, butlers, maids, sunshine, private beaches, and just being spoiled. We really needed it. We will heading to Portugal and Sweden soon for another destination wedding, and to catch up with family and friends.
I’ve been getting some great catering gigs from consulates, a European airline carrier, and just overall great clients. I’m so happy the word is spreading about Coco Cooks.
And last before we get onto the food. Certain Someone turned 40! We decided to have a belated birthday party at the house in July ( In the fashion of the Queen), as its hard to coordinate everyone’s schedules.
I made the whiskey bottle cake, and commissioned the label and cigar from a great friend who has amazing talent. Check her out if you need customized toppers for your cakes.
Now onto the recipe! Yes it another Old El Paso post. I was commissioned to do a total of 12 recipes for them, which are figured on their new website. While I don’t normally use prepared ingredients, I’m not naive enough as chef and career woman, that sometimes shortcuts and convenience are OK, especially when paired with fresh ingredients and creativity. Not everyone has the time nor inclination to make there own spice blends, salsa, tortillas, etc. So accepting the assignment and the challenge , where what motivated me. I love a challenge to think out the box. It’s grilling season and one can create all sorts of good things on the grill, or on an indoors grill, it you don’t have a gas or charcoal grill. I love the sight of grill marks . Check out the recipe and other great ones on the site.
