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Snacking in the Kitchen

~ Culinary Adventures In & Out of the Kitchen. Recipes, Reviews, Culinary Musings.

Monthly Archives: January 2008

The Weather Cruelty

28 Monday Jan 2008

Posted by snackingkitchen in Uncategorized

≈ 1 Comment

It’s 50 degrees in Des Moines today. The snow is melting, the air smells like spring, and for the first time, in a long, long time, I didn’t have to spend 10 minutes in the morning de-icing my car. You would think that I’d be thrilled with this unexpected gift from mother nature. Not so much. This is just a tease – like a candy dangled in front of the child, just to be taken away. Tomorrow, it’ll be back to 20-degree weather. Bundle up!

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In the Test Kitchen

25 Friday Jan 2008

Posted by snackingkitchen in Uncategorized

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My internship at Cuisine is moving along, and I’m currently working on my third issue of the magazine, that will come out in August. The first issue I worked on would be available in March – exciting!

Here are the recipes that I’ve been developing – they are pretty close to being complete.

*Huli Huli Chicken Drumsticks (grilled) with Hawaiian Pasta Salad
*Korean BBQ with Kimchi Rice and Cucumber-Radish Salad

The recipes I developed for the June/July Issue:
*Cremini Marsala Pizza with Radicchio Salad
*Veracruz Rice
*Mole Rubbed Steak Fajitas + Sides
*Mexican Spicy Grilled Corn
*Grilled Scallop Teriyaki Salad
*Grilled Fattoush Salad

Since we are working on issues 6 months ahead of the publishing time, it’s summer-grilling time around here. Somewhat strange. They enclosed the outside patio with temporary walls, so we are grilling in there – smoky!

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Out of Line

21 Monday Jan 2008

Posted by snackingkitchen in Uncategorized

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Turns out that I dance Cuban-style salsa rather than in-line salsa. This was pointed out to me by one of my favorite salsa dancers here in Des Moines, who just happens to be a professional ball room instructor (so I suppose he knows what he’s talking about). He meant it as a matter-of-fact statement. I took it as a criticism (shocker, I know). Not dancing in-line, to me, meant that I dance out of line – traveling too much during spins, rather than rotating in one space or traveling in the same line. Cuban style salsa has more of a circular dance pattern. So, from now on, I’m going to make a conscious effort to stay in line!!!

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Mangoes in the winter are like relationships

21 Monday Jan 2008

Posted by snackingkitchen in Uncategorized

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I haven’t always been a fan of mangoes. Perhaps it is the strong pine odor that made me feel like I was biting into a pine tree and had its sap run down my chin, or the fact that the long fibrous strands of the fruit made it necessary to floss immediately after eating it.

But eventually, I grew to appreciate mangoes and happily incorporated them into my lifestyle. The problem I have been facing most recently is the winter mango syndrome. Here’s what happens. I go to the store, and see wooden crates of mangoes among the typical winter-available produce (oranges, pears, apples left from the fall). The mangoes look exotic and regal next to the other fruit, and they are on sale! How could I possibly resist?

I test each mango before it gently lands in my grocery basket. First, I go for the visual clues – not too much green skin, no brown discolorations, I want vibrant yellows, oranges, and maroons. Next, I give the fruit a squeeze – the flesh needs to give a bit to the touch, but still be firm. And then I smell it – there is a hint of tropics. I’m good to go.

I get home, slice through the mango…and then, there it is – the winter syndrome. The perfect looking mango is completely brown inside and inedible, most likely from a frost bite. Directly into the garbage it goes.

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Gone too far for salsa?

16 Wednesday Jan 2008

Posted by snackingkitchen in Uncategorized

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It’s not a secret that when it comes to salsa dancing, I’m somewhat (ok, totally and completely) obsessed. The obsession began at Sipango, a Dallas restaurant which featured live salsa music (by Havana NRG) on Wednesdays. Fast forward seven years, quite a few pairs of worn out shoes, good and bad dance partners, etc., the obsession continue to grow, steadily. In fact, I make it a point to salsa dance whenever I visit a new city, state, or country, and so far have happily salsa-ed in Dallas, Austin, San Antonio, Houston, Seattle, Washington D.C., San Francisco, Ft. Lauderdale, Chicago, New York, Puerto Rico, Paris, and most recently, Des Moines.

Well, apparently things have been getting more serious than I thought, because I’m not sure how else one would explain what I did last Friday. Here’s what happened. After work, I met up with a few people from salsa and we drove for 3.5 hours to Kansas City, where we danced until 1:30am (that would be Saturday morning) and then headed back to Des Moines, arriving bright and early at 5:30am. Craziness, pure craziness!

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Calorie-Free Job Perk

10 Thursday Jan 2008

Posted by snackingkitchen in Uncategorized

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Our photographer showed up today with a huge bucket of fresh flowers (carnations, roses, lilies, astromerias, etc) from the shoot he just finished at a local grocery store. Flowers galore! Made two arrangements – one to keep at work, and one to take home. Nothing like fresh flowers to brighten up a day.

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Drool Time

07 Monday Jan 2008

Posted by snackingkitchen in Iowa - Cuisine at home

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***Warning – do not read this if you are hungry***

On Saturday, I helped to prepare and serve this meal at Cuisine for three lucky couples who bid on the dinner at a local school auction. On the menu:

Appetizer
Antipasti platter
Served with Prosecco

First course
Poached fresh mozzarella in tomato broth

Pasta course
Handmade herbed mascarpone tortellini
with roasted wild mushrooms, sauteed in truffle butter

Intermezzo

Entree
Grilled double-cut lamb chops with tomato-olive ragu,
creamy rosemary-parmesan potatoes,
and charred asparagus

Salad
Escarole, apple, fennel salad in a lemon-honey vinaigrette
with sugared pine nuts

Dessert
Buttermilk panna cotta with poached spiced winter fruit
and almond wafers
served with iced Limoncello

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Caucusing – Obama-mania Continues

04 Friday Jan 2008

Posted by snackingkitchen in Uncategorized

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Caucus I was, and caucus I did. Braving the winter Iowa chills and crowds of people, some with their crying and unhappy children, I attended a local community center last night to caucus for Obama. It was clear right away that the sheer number of attendees way exceeded what anyone could possibly expect. In fact, I believe this election year set the record for caucus turn-out.

Once inside the community center, I indicated that I was supporting Obama and was given a sticker with his name (no thank you nice man, I will stick that sticker on myself, I do not require any help in that department). Lines, several of them, were attempted to be formed by above mentioned crowds. That was quite an undertaking. I am not registered to vote in Iowa, but I knew I could register at the event. However, I was at the wrong location (according to my local address), and was denied registration. That’s fine, I asked if I could still witness the event, and was granted the entry.

Now, imagine 422 people (not including all the minors who were not counted) all in one room, standing around, waiting for something to happen. It was overwhelming to say the least. They could barely fit all of us in one room (you’d be in pretty bad shape if you were claustrophobic). There were some conversations happening around the room, but nothing too vocal as I expected. By the way, this was a location specifically for democratic presidential candidates, supporters of Republican candidates were meeting elsewhere.

Next, we were instructed to go into different rooms, according to which candidates we were supporting. We were then counted, a task that would’ve been made much simpler, had they counted us AS we were entering the room, rather than once we were all in the room. But that’s just details. Anyway, turns out that we had 182 Obama supporters in the room. Major news! That was almost half of all the attendees. According to the rules, you needed at least 64 people for the candidate of your choice to be viable. And then for every 47 people, your candidate gets 1 delegate.

Clear on the math? So at that point, we had enough people for 3 delegates. These delegates were sent to the rooms with Clinton, Edwards, and Biden supporters, trying to convince them to switch sides and come to the Obama room. I was somewhat disappointed that I didn’t get to hear their arguments (had to stay in the Obama room). Well, their arguments must’ve been somewhat affective, because we got 14 more people by the time the second count took place, giving Obama 1 more delegate, for a total of 4.

As for the others, both Clinton and Edwards ended up with 2 delegates, and Biden (who at the start of the night didn’t have enough supporters to be even viable) finished with 1 delegate.

Looking at the overall state numbers, the story at my caucus location seems to be pretty representative of the state (at least for the top 3 candidates). Obama got 38% of the votes, Edwards and Clinton 30% each. I’ve got to say, this is a great time to be in Iowa.

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Boss, I am Hungry!

04 Friday Jan 2008

Posted by snackingkitchen in Uncategorized

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Eating on the job is one of the perks here at Cuisine. Lately though, I’ve been trying to avoid this perk (aka weight gain) by going to the gym during lunch. But one must still eat, right? What usually happens though, is by the time I’m back from the gym, the kitchen table is empty and I am left with a dilemma of what to eat (I’m not about to start packing my own lunches).

Yesterday, I came back from the gym and was admiring a take-out salad one of the art directors was eating. “Wow, the salad looks great!” I said loudly enough for the Editor of the magazine to hear. Less than 10 minutes later, John presented to me a plate of better-than-just-Greek salad – I can’t think of a better name, but it had mixed greens, red onions, feta, green olives, banana peppers, cherry tomatoes, in a fresh red vinegar oregano vinaigrette. And if that wasn’t enough, he had grilled pita bread, cut into wedges, on a side.

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Steak a la Anna

03 Thursday Jan 2008

Posted by snackingkitchen in Uncategorized

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Last night’s dinner.

1. Remove a piece of steak from the refrigerator about 20 minutes before cooking, season with salt and pepper.
2. Heat a pan with a little bit of oil.
3. Cook the steak according to your preference (medium-rare for me).
4. Remove the steak from the pan and rest on a plate.
5. Pour off extra fat from the pan, add chopped sundried tomatoes, capers, sliced garlic, diced red onion, and fresh lemon juice. Cook for a few minutes to bring the sauce together. Fresh parsley would be nice here.
6. Pour the sauce over the steak (the juices that come out of the steak while it’s resting, should be added to the sauce).
7. Crumble some blue cheese on top.

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Culinary Instruction

02 Wednesday Jan 2008

Posted by snackingkitchen in Culinary Instruction

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Education has always been a significant part of my life, both as a student and as an educator myself.  Back in high school, in my first position as a math tutor, I quickly learned that being able to explain a subject to someone and help them learn was actually the best way for me to learn the information myself.  And so began my journey as a teacher.


Aside from tutoring Economics at a University Level, I was most fulfilled tutoring students across many at-risk elementary schools, most often in math, English, and reading.


As a Culinary Instructor, I began my career teaching classes at Whole Foods in Plano, TX.  There, I had a great opportunity to create my own class themes, recipes, and lessons plans.


Back in Seattle, I was lucky enough to be an instructor at a two-week summer cooking camp at Kaspars Special Events and Catering.  Being surrounded by eager-to-learn and sometimes eager-to-listen children and young adults was one of the most fulfilling experiences.


Most recently, I signed up as a guest instructor at Sur La Table in Kirkland, WA.  One of my favorite classes to teach so far has been Knife Skills – it is the foundation you need to become a more confident and capable chef of your own kitchen.


Ready to get cooking and learning yourself?  Please contact me to schedule a private or group cooking class.


Classes Taught:
I am currently a Culinary Director at Whole Foods Market in Redmond, WA where I design, promote and teach all classes.


Previous Classes Taught:


French Bistro Cooking, Sur La Table, Kirkland, WA
Don’t be intimidated by the name of the class, classic French cooking is no problem with the help of our expert instructor. We’ll show you tips and techniques the pros use to save time and energy preparing authentic and amazing classic French favorites like onion soup, a soufflé, bourguignon and a crème brulee. 

MENU Soupe a l’Oignon – Cheese Souffle – Boeuf Bourguignon – Crème Brulee


Bon Appetit: Delicious Dinner Basics, Sur La Table, Kirkland, WA

The kids are back in school, vacations are over, and summer is on the wane. It’s time to get back to business and that usually means less leisurely time in the kitchen. We have five easy entrees that will become new staples in your repertoire of easy dinners, including a stellar shrimp scampi, a simple steak salad and easy homemade pizza. 

MENU Cherry Tomato Pizza Margherita – Flank Steak Salad with Chimichurri Dressing – Chicken Parmesan Burgers – Moroccan Halibut and Carrots – Shrimp Scampi with Green Onion and Orzo


5 Fish Recipes Every Cook Should Know, Sur La Table, Kirkland, WA
In this series we show you how to prepare five foundational dishes our experts think every chef should master. This class focuses on helping cooks learn how to take advantage of the fruits of the sea. We’ll walk you through this menu full of tried and true globally inspired favorites that are a necessary addition to everyone’s culinary repertoire.


MENU Crispy Skin Salmon with Shiitake-Cream Sauce – Sesame Crusted Tuna Steaks with Ginger-Soy Sauce – Classic Fish and Chips – Grilled Fish Tacos – Pan Fried Sole with Lemon-Butter Sauce 

Bon Appetit: Lessons in French Technique, Sur La Table, Kirkland, WA

The prevailing wisdom is that once you feel comfortable with the rules of French cuisine, you can tackle just about anything in the kitchen. This class will give you the secret to a perfect vinaigrette, classic roast chicken, luscious soufflés, and much more.

MENU Classic Gougeres – Salad with Herb-Dijon Dressing – Classic Sole Meuniere – Roast Chicken with Herb Butter, Onions and Garlic – Chestnut-Armagnac Soufflé with Bittersweet Chocolate Sauce


Late Summer Celebration at Sur La Table, Kirkland, WA
Quick, before it’s gone! Summer always seems to melt away faster than ice cream, but in this class we’ll show you how to make the best of it with the fabulous flavors of the season. You’ll learn techniques for grilling that maximize the potential of summer’s amazing bounty with this menu full of light and satisfying recipes that are perfect for parties, family dinners, quick lunches and more.


MENU Grilled Peach Salad with Pancetta and Arugula – Summer Tomato Spaghettini with Basil and Fresh Mozzarella – Grilled Chicken with Salsa Verde – Grilled Nectarines with Mascarpone Ice Cream

Date Night: Seattle’s Great Restaurant Recipes, Kirkland, WA
Bring someone special and join us for a culinary tour of Seattle’s great restaurants. You’ll learn how to plan an exciting and flavorful meal for two with local and seasonal ingredients selected by some of the area’s renown chefs. Our instructor will share secrets these celebrated chefs use, and teach you how to successfully recreate these dishes in your own kitchen anytime.

MENU Oysters with Frozen Red Wine Mignonette (Ethan Stowell, Union) – Pan-Seared Wild King Salmon with Sautéed Apples and Cider Reduction (Brian Scheeser, Trellis) – Butter and Sage-Braised Chanterelles (Jason Wilson, Crush) – Grilled Asparagus with Hazelnut Aioli (Holly Smith, Cafe Juanita) – Cherry Clafoutis with Lemon Verbena Custard Sauce (Johnathan Sundstrom, Lark)



Easy Summer Cooking at Sur La Table, Kirkland, WA

This class promises to expand your summer culinary repertoire by exploring fast and easy dishes that celebrate the flavors of the season. Our instructor will show you how to prepare this menu full of classic summertime dishes with a gourmet spin that are great for barbecues, family dinners and much more. 


MENU Grilled Chicken Salad with Peaches, Arugula and Ricotta Salata – Turkey Burgers with Tomato Jam – Grilled Mahi Mahi with Cool Cucumber Sauce – Watermelon and Raspberry Sorbet

Global Kitchen: Moroccan at Sur La Table, Kirkland, WA
Moroccan cuisine is one of the most diversified cuisines in the world. A result of the centuries-long interaction with the outside world, the cuisine of Morocco is a mix of Berber, Spanish, Portuguese, Moorish, Middle Eastern, Mediterranean, and African cuisines. Spices are used extensively, and we’ll show you how to bring these rich and exotic flavors to prepare an amazing authentic Moroccan feast from start to finish.
MENU B’stilla Bites – Chicken and Date Tagine with Golden Couscous – Tomato and Preserved Lemon Salad – Saffron Ice Cream with Candied Rose Petals – Moroccan Mint Tea

Summer Vegetarian Cooking at Sur La Table, Kirkland, WA
Let us guide you through some of the many wonderful options available to vegetarians this summer. We’ll take advantage of the bounty that is in season now, with tips and techniques that will open up a variety of salads, pizzas and fritters for you to serve for both vegetarian and meat-loving crowds. 

MENU Quinoa Salad with Pickled Radish and Feta – Roasted Cherry Tomato Pizza with Pesto and Aged Gouda – Summer Squash Gratin – Fritters with Strawberry-Rhubarb Compote

Four Classic Asian Dishes at Sur La Table, Kirkland, WA
This class is designed for those interested in mastering the basics of a variety of Asian favorites. Learn how to prepare popular and flavorful meals many people think they have to go out for. You’ll create appetizers, soups and entrees that will be easy to whip up in a snap at home. 

MENU Gyoza (Japanese Steamed Dumplings) – Tom Kah Gai (Thai Lemongrass and Coconut Soup with Chicken) – Sweet and Sour Pork – Pho (Vietnamese Beef and Noodle Soup)

Knife Skills Workshop at Sur La Table, Kirkland, WA
Get comfortable at the cutting board with the chef’s most important tool. Hone basic knife skills and practice the fundamental cuts for vegetables — mince, dice, brunoise, batonnet and julienne — as well as a few advanced techniques. Plus, learn how to select a knife that fits your needs, and tips for keeping all your knives sharp and well maintained at home. 

International Appetizers at Sur La Table, Kirkland, WA
A variety of appetizers and small plate it,ems that are good for a first course, party buffet or late night snack. Learn new seasoning combinations and cooking techniques.
 

MENU Mini Corn Pancakes with Jalapeno-Lime Cream – Soy-Ginger Glazed Beef Skewers – Fried Mozzarella Balls with Pomodoro Dipping Sauce – Sesame Wontons with Smoked Salmon, Radish Sprouts and Wasabi – French Semolina Flatbread with Lemon. Rosemary, and Olive Oil

International Passover at JConnect, Seattle, WA
Passover dishes from around the world.

Baking with Eggs at Sur La Table, Kirkland, WA
The simple egg is so much more than it is cracked up to be. It is the driving force behind creamy custards, luscious puddings and savory souffles. This class will give instruction on how to create all of these temptations and more. 

MENU Lemon Creme Brulee with Fresh Berries – Chocolate-Mint Pudding Cakes – Vanilla-Orange Custard with Caramel – Arugula and Bacon Quiche – Goat Cheese and Herb Souffles

Crepes at Sur La Table, Kirkland, WA
Savory or sweet — morning, noon or night — it’s easy to add crepes to your cooking repertoire. You’ll learn the secrets to making perfectly thin, lightweight crepes and we’ll show you the many ways to fill, assemble and top this delicate French treat.
 

MENU Basic Savory Crepes – Basic Sweet Crepes – Chicken and Mushroom Crepes – Crepes with Apples and Calvados – Herbed Crepes with Smoked Salmon and DillCream – Crepes Suzette

Kaspars Summer Kids Cooking Camp, Seattle, WA

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7°F

02 Wednesday Jan 2008

Posted by snackingkitchen in Uncategorized

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Feels like -7°F. The temperature is dropping to 0°F by this afternoon. Need I say more? Brrrrr

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Contact Me

02 Wednesday Jan 2008

Posted by snackingkitchen in Uncategorized

≈ 2 Comments

I would love to hear from you!

Please feel free to contact me with questions, cooking class inquiries, recipe development and testing or just to say hello.

cia007girl at gmail
on twitter

Thank you.

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Recipe Testing & Development

01 Tuesday Jan 2008

Posted by snackingkitchen in Fitness, recipe development, Writing/Publishing

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My first opportunity to develop recipes sent me to Des Moines, Iowa, where I worked as a Recipe Developer and Editor at Cuisine at home magazine.

For my next assignment, I went to Birmingham, Alabama to the test kitchens of Southern Living Magazine.

While in Birmingham, I worked as a free lance recipe developer for Joy Bauer, developing healthy, easy-to prepare dishes for Slim & Scrumptious Cookbook.

Another continuous recipe editing project has been with a Washington D.C. cookbook author and instructor Robyn Webb.  Check out Robyn’s newest, lucky #13 The Get Healthy, Go Vegan Cookbook.

My latest development has been for the Fitness Magazine.

September 2010 Edition, page 146. Dinner in 20: Grilled Curried Shrimp with Mango Couscous

November/December 2010 Edition, page 140. Dinner in 20: Chicken Soba Bowl

April 2011 Edition, page 134.  Dinner in 20: Lemon Thyme Chicken with Sauteed Vegetables

May 2011 Edition, page 168. Dinner in 20: Beef Stir-Fry with Avocado Salad

Please contact me if you would like me to develop recipes or menus for you.

Have you ever wondered if a recipe published in a cookbook or a magazine works?  Let me test it out for you.  You will save your time and money and have a success-guaranteed recipe.

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Publishing

01 Tuesday Jan 2008

Posted by snackingkitchen in Fitness, recipe development, Writing/Publishing

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One of the first questions I was asked when people found out that I am attending the Culinary Institute of America was: Are you going to be a chef? Are you going to own a restaurant?

The answer to both was always a solid “no.”  As much as I love to cook, I am more passionate about being in a test kitchen rather than a restaurant kitchen.  And so I pursued different culinary opportunities in the world of publishing.

My first such opportunity sent me to Des Moines, Iowa, where I worked as a Recipe Developer and Editor at Cuisine at home magazine.

For my next assignment, I went to Birmingham, Alabama to the test kitchens of Southern Living Magazine.

While in Birmingham, I worked as a free lance recipe developer for Joy Bauer, developing healthy, easy-to prepare dishes for Slim & Scrumptious Cookbook.

Another continuous recipe editing project has been with a Washington D.C. cookbook author and instructor Robyn Webb.  Check out Robyn’s newest, lucky #13 The Get Healthy, Go Vegan Cookbook.

My latest development has been for the Fitness Magazine.
September 2010 Edition, page 146. Dinner in 20: Grilled Curried Shrimp with Mango Couscous
November/December 2010 Edition, page 140. Dinner in 20: Chicken Soba Bowl
April 2011 Edition, page 134.  Dinner in 20: Lemon Thyme Chicken with Sauteed Vegetables
May 2011 Edition, page 168. Dinner in 20: Beef Stir-Fry with Avocado Salad

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About Me

01 Tuesday Jan 2008

Posted by snackingkitchen in Uncategorized

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My name is Anna.  Welcome to my blog!  I began this blog at the end of 2006.  This was a big year for me.  I decided to leave my comfortable life in Dallas, my friends, my job, my apartment, and move to Upstate New York to pursue my culinary passion at the Culinary Institute of America.  This blog was originally created as a tool to keep up with my friends and to share my experience at the school.  After I graduated from school, I kept the blog and continue to use it as my personal diary – a collection of recipes, restaurant reviews and food photos.  I welcome you to explore this site and hope you learn new recipes ideas and share your own.

I am originally from Russia and moved to the United States at the age of 13. I have since lived in Seattle (where I am lucky to live at the moment), Dallas, New York, Des Moines, and Birmingham.  You can say that my passion for food took me places far and away.

I graduated from the Culinary Institute of America in 2008 and have been pursuing culinary milestones (big and small) ever since.  I teach cooking classes (hands on and demo to both kids and adults), develop and test recipes for magazines and cookbook, and eat.  I love to eat!  Will you join me?

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