I have spent the last 8 years, after a whole careers worth of time in the food and beverage industry working the most fun gig ever. I was a Cooking Coach for a phenomenal company until I recently retired. Not only was I home almost every evening by 9 (unlike in my event and restaurant days), but every day at work when we weren’t doing events, we were playing ‘Chopped’.
Given a whole store’s worth of products to play with, I would be tasked with taking certain promotional items and developing easy to follow recipes that were budget friendly and utilized seasonal produce and proteins. I’ve gotten quite good at being given some random sauce, condiment, seasoning or oil and turning it into something tasty. This is a really valuable skill to have on a cruising boat where you never know what will be available in a port at any given time and you are cooking with limited tools and very limited room. What works on a boat will work in an RV, will work in a tiny house kitchen and be dead simple in a proper kitchen.
One of the things I find most annoying about finding recipes is the way in which food blogs make you wade through an entire novel about the author’s emotionally impressions of turnips or how the taste of this egg dish reminds them of Sunday luncheon with their great Aunt Clarita and here is another book on the various benefits of eggs from different breeds of chickens and now you can jump to the recipe. I hate that.
All of my recipes and food and wine related posts will be titles with Kitchcraft, making them easy to find. Kitchcraft is the art of taking what you have and making it delicious. I think cooking for ourselves and our friends is a dying art. I kinda want to change that. I will not ramble on about my personal feelings about beef liver nor will I write a soliloquy on the impact oyster mushrooms have had on my life, just the recipe please and thank you.