Kiss the Cook

Kiss the Cook!
Between a Mom raised in the Southern cooking tradition and a Dad who always pushed us to try a new nationality of cooking, I’ve got quite the reputation to live up to!  Now combine that background with where I am in my life now, sunny, healthy Southern California, and you’ll find that my recipes are a mix of comfort foods, adventurous challenges (made easy) and light healthy dishes great for any night of the week.  I love being in the kitchen and hope that this blog shows you exactly what I am discovering along the way–and that it helps you in your own kitchen adventures.

A Gilt Nutmeg
Searching for a blog name I loved proved to be a tougher job than I anticipated.  So if I wasn’t being so great with words, who better to turn to than The Bard?  “A Gilt Nutmegge” is mentioned in Shakespeare’s Loves Labour’s Lost and was a traditional gift at Christmas time.  I’ve researched what exactly a gilded nutmeg might be representative of–or any details at all, for that matter, but no luck so far.  All I know is that back in the day, people were going around handing out gold plated nutmegs on December 25th.  Sounds like fun!  When I was younger, I used to love grinding nutmeg in our little nutmeg grinder with the heart cut out of the handle, so nutmeg has a special place in my memories and I’m pleased to name my blog in honor of it.

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12 Responses to “Kiss the Cook”

  1. Eileen Shafer June 20, 2011 at 11:30 am #

    Hello Emily:

    Your recipes actually make me want to cook, and that in itself is amazing! I can’t wait to try the chicken. As a new single, it will most likely last me a week as well.
    Keep up the good work! I certainly am impressed.
    Eileen

    • Emily June 20, 2011 at 1:15 pm #

      Thank you so much, Eileen!! My whole motivation is getting people into the kitchen that wouldn’t normally so I’m especially glad to hear you’re going to give these a try!

  2. Stacey June 20, 2011 at 2:47 pm #

    Hi Emily!

    The blog is absolutely amazing..Just wanted to let you know 🙂 Now i’m ready for some Butternut Squash Risotto!

    • Emily June 20, 2011 at 2:51 pm #

      Ha ha you missed it while you were off being Jewish and I can’t make it again because I’ll have nothing to blog about for a whole week while we try to finish eating the leftovers!–but how about a new risotto…shrimp & asparagus risotto? Spring green vegetable risotto? Lobster risotto? Anyone care to give donations so I can actually AFFORD lobster risotto?? 😀

      • Stacey June 23, 2011 at 11:50 am #

        I will donate t that fund!!!! shrimp and asparagus risotto sounds soooo amazing…can that be on the to do list!?

      • Emily June 23, 2011 at 1:22 pm #

        You know it!!!! Just gotta space out my risotto recipes. Any requests in the meantime? Think of ANYTHING delicious

  3. Erin June 20, 2011 at 10:21 pm #

    Where do I find the pot pie recipe/description?

    • Emily June 20, 2011 at 10:37 pm #

      when I post it 🙂
      I want to do some more testing on it first. I wasn’t 100% happy with the one we made together–I wanted it creamier!

  4. Sue Dolleris June 22, 2011 at 5:15 am #

    Emily,
    So glad that Erin shared this blog with me. It’s Amazing! This is like TOP CHEF for those who may have been too intimidated to try. You write with such authority and enthusiasm – but in terms a non-chef understands. I’ll check back often 🙂 Sue Dolleris

    • Emily June 23, 2011 at 8:44 am #

      Thank you so much Momma Dolleris!! I’m so happy to share it with you. Let me know what recipes you try out! 🙂

  5. Sue Dolleris June 24, 2011 at 3:24 pm #

    I’ll “second” Erin’s request for the pot pie recipe. Talk about comfort food! thx, Sue

  6. Naoko Yamashita September 17, 2011 at 4:45 pm #

    Hi Emily!

    Just wanted to say that it was great meeting you and Mr. D! You have done an amazing job putting together the event. Thank you for good-for-you tasty food, awesome company and beautiful day in the park! Good luck with your pie baking tonight. I am sure that will turn out super duper and looking forward to tasting it!

    -Naoko

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