What is Kitchen Kreature?

Our small kitchen buzzes to life with activity when I come home. Food is sculpted from its raw shape into dices, slices, wedges, and purees. Flames dance off the range, heating sauces and vegetables and soups. Colors decorate the granite counter tops - slices of green avocado, chunks of yellow mango mixed with diced red and green bell pepper, and bottles of spices - dark red, brown, green, yellow, white - are lined up and ready for use. Aromas drift delicately through the house, teasing the senses and rousing the appetite. The sound of vegetables being chopped are like the heartbeat of the kitchen itself, sauces bubbling create an acoustic energy - the life blood of most recipes.

The kitchen allows one to fully be immersed in being "local" - buying from the farmer's markets and enjoying the bounty that grows around the neighborhood. Paradoxically, it also is a terrific way to travel. From the rawest ingredients, I can make a dish from east central Africa to accompany a National Geographic safari on TV, or put on some blues, light a candle, and cook up a classic and hearty creole platter.

This room embraces so much - art and creativity, travel and discovery, and the pure essence of being local. In this blog, I share my experiences and discoveries - the delights of the kitchen.

Tuesday, June 14, 2011

Organization is key...

I discovered a great recipe for apple cake, but no sooner was I starting to feel comfortable with it than I found myself having to make two of them at once - for different occasions on the same day.  Even though this was a bit outside my comfort zone, it worked beautifully!  Assembly is easy, but the real work is in the measuring and slicing.  Once everything was lined up, the work was really done...
Posted by Stuart Lee Friedman, VMD at 1:38 PM

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