My Cooking Philosophy

The way that I cook is by doing what works. If I don’t have an ingredient, I use something else. If I don’t like a recipe, I change it. I don’t measure much (which is probably why I’m not great at baking). My advice to a cook of any skill level:

Do what works for you.

If you don’t have or don’t like mushrooms, don’t worry about it. Use something else, or skip them. If you have turnip, but no potatoes, use them instead. If you don’t drink wine, use more stock, or substitute some vinegar. Don’t discredit or skip a recipe because you don’t like an ingredient or don’t have it (please note, this doesn’t apply to baking – there are some things that can be substituted, but many things are there for a reason, and changing them will change the consistency of your item. Do your research on this one!)!

Many of my recipes are made up – not that I came up with the idea for Beef Stew, or Mac and Cheese, or Chicken Alfredo Pizza. But, I took an idea, and made it mine by changing, tweaking, re-inventing. Try it, it’s fun!

Happy cooking, happier eating!