For someone who loves to cook, I don’t often follow recipes exactly. I mean I use them all the time, but I tend to have a rather loose manner with them, altering them to my tastes or using my own experiences with a dish. Except of course with baking. Baking is a science and experimenting with it can have disastrous results. But in cooking I feel a bit more confident, and use recipes more to educate myself on a technique, or flavor ideas. There are exceptions to this rule of course, and one of them is trying to cook a specific dish from “Mastering The Art of French Cooking” by Julia Child. You don’t mess with Julia’s way of doing things….by
Being 1/2 Italian 1/2 Irish can be conflicting for me when it comes to cuisine, but I was raised in the Italian house which means it’s Italian food that dominates in my culinary skills. As a Gluten Free cook some Italian food does present problems I am working on getting around. I have yet to tackle my homemade pasta gluten free yet, but some dishes are far easier to convert then you think. Take for example Eggplant Parmesan, even fried you can use gluten free breadcrumbs and you are good to go.
Sometimes I like the eggplant fried, but other times, like when I get some beautiful sweet “Sicilian” Eggplants from the farmers market such as these beauties below, I like to keep it clean….by