An Interview with Foodiva's Kitchen, My Favorite Foodies Series

On today's Favorite Foodie series I like to introduce you to Foodiva's Kitchen. Maya is the talent behind this inspiration food blog. The moment I first read her blog, and drooled over her recipes, I knew I'd become a regular reader. Maya is intelligent, talented, creative and kind. All qualities that come across in every recipe and blog post. She'll entice you with her creativity and open you up both your stomach and brain to exotic foods. Please help me welcome my friend Maya and please stop by her blog to see more of her scrumptious treats. Without further ado I leave you to get to know her a little bit more. Thank you Maya!

1. Can you tell us a little bit about your blog ?
I started Foodiva's Kitchen nearly a year ago as a way to fill up my free time and like many food bloggers, document the recipes that I've tried out or have created. Apart from that, I have friends living in various parts of the world who I only get to see once in a while, and whenever we do meet up, we love to try out new restaurants and cafes. I knew that if I started a food blog instead of say, a fashion, craft or design blog, they'll tune in regularly. As it turned out, the blog has become my creative outlet where I get to invent recipes and write about them. It keeps me happy and intellectually fulfilled.

2. Are you really a Diva, should we be scared of you ? Hehe, just kidding Maya. (Tell us tell us how or why you choose this name for your blog?)
Yes, you should be scared! Not because I'm a Diva of any sort, but because most of my recipes will take you beyond your usual comfort level. When I first started the blog, I had no real idea where it was heading, but there was one thing I knew. I wanted to become a Diva in my own kitchen, to be able to create unique recipes and produce dishes fit enough to grace a Diva's table (mine). That was a challenging goal though, because I didn't really know how to cook many great dishes then! Wow, was that only last year? I suppose I've learnt a few culinary tricks since then...

Guava and Prune Mascarpone Ice Cream with Honeycomb Topping

3. What inspired you to become a food blogger ?
If I told the truth, you probably wouldn't believe it. I became a food blogger because I was inspired by the writings on a number of food blogs (the first one being Orangette) and more importantly, by the stories behind their recipes. My fascination for these blogs was probably fueled by the fact that I'd always considered myself a lousy hand in the kitchen. You see, my family was quite spoilt and for the longest time we had someone cook for us but then one day she decided to leave. Around the same time, I had quit my job and then had to take over HER job... much to my family's trepidation. Good thing I was always into writing so when I suddenly had to spend more time in the kitchen, I decided to write about my cooking 'adventures'. So here I am!

4. Spending time in your kitchen means what to you ? (Meaning is it a time to relax and be creative or a frantic time spent putting a nutritious meal together for your family. )
Most of the time, I'm like a mad scientist in my kitchen. When everyone is out of the house on weekdays, I get my 'me' time and the kitchen is where I get to unleash my creativity. It's incredibly fulfilling when I can come up with a dish that's original and quirky, a lot like me. Being in the kitchen is also a stress-buster, I find it totally relaxing. Except when I burn something!

5. You've mentioned your homeland of Brunei in a few of your posts. Can you tell us about the cuisine of Brunei ?
Brunei, like many countries in Southeast Asia, is a multicultural society and much of our cuisine is a reflection of these cultural influences. Being a melting pot of Malay, Chinese and Indian heritages, the cuisine in Brunei is diverse and similar to that of our neighbors, Malaysia and Singapore. The majority of our dishes are rich and spicy, and are eaten with rice or noodles. You may have heard of laksa noodles, beef rendang and nasi lemak (coconut rice with condiments). We are very lucky in that we can have a great range of food throughout the day, for example, eat dim sum in the morning, scrumptious Malay food for lunch and then feast on Indian food for dinner. It's all rather hazardous on the waistline!

Guest enjoying an ambuyat experience at my parents' home back in the 80s. For how to dip into the ambuyat in style, just look at the guy on the left!

I do want to introduce you to our local speciality, Ambuyat, otherwise known as 'edible glue'. This starchy paste is cooked from sago powder and is mainly eaten on the island of Borneo (of which Brunei is a part of). The full meal is usually accompanied by grilled fish, a spicy mango sauce and a selection of vegetables. The way you eat it is to dip a chopstick-like utensil into the ambuyat, twirl the gooey sago paste around the chopsticks, dip it into the sauce and swallow! No chewing is required and it's a dining experience unlike any other.

Tourteau de Chèvre with Sesame, Figs and Thyme

6. You studied abroad, what country did you go to? Is there a particular dish or food that you miss ?
As a teenager and young adult, I studied for many years in the United Kingdom. Those were pre-Nigella and Jamie Oliver days and the only British food I knew and loved then were fish and chips (wrapped in newspaper!), Toad-in-the-Hole (sausages in Yorkshire pudding) and Devon scones with fresh strawberry jam and clotted cream. I miss those the most.

7. What is your most memorable or most special kitchen moment, be it a happy or a disastrous memory ?
There have been too many kitchen disasters to tell! Equally though, there have been many good times, especially when my kids have joined me in cooking or baking something. They somehow like to potter about in the kitchen way more than I ever did at their age, and I feel blessed that we can enjoy many special moments together in there. Although, I must say, we inevitably always end up making a huge mess! My most special memory is when my daughter, who loves Japanese food, taught me the proper way to roll sushi. She was all of 10 years old at the time.

8. What is your idea of a perfect meal ?
A perfect meal for me is one where the food is fresh and bursting with flavors that it stuns me into silence while eating it. This doesn't mean that it has to be extravagantly presented...no, for example, a squeeze of lime over the freshest grilled fish can send me into pure ecstasy.

Vanilla Rooibos with Coconut and Macadamia Bread Pudding

9. What is your favorite ingredient, the one you couldn't live without, the one you use most often ? And is this ingredient the one that inspires you the most or is there another ?
I would have to say dark chocolate. It's decadent with just a hint of bitterness, it sinfully melts in the mouth and makes my heart palpitate every time I bite into it. In fact, I'd marry chocolate if it was a man...haha! I use it often in my baking and cooking, and chocolate really does inspire me the most because I can pretty much cook anything delicious with it.

10. Do you have a favorite spice(s) ?
I love coriander. Whether it's fresh coriander leaves or coriander seeds, I seem to use both fairly often in my cooking. I just adore the smell and taste of the spice when truthfully, I can't even fully describe to you what coriander actually smells and tastes like! (If someone out there can articulate this in a way that makes sense, please do write and tell me).

11. What food or ingredient repulses you ?
I eat pretty much all vegetables and fruits, but when it comes to meats, you couldn't pay me enough to eat anything we normally consider as pets (cats, dogs, hamsters, horses, etc). Sorry if you have pet chickens or fish, because I do eat those :-).

12. What food is your food vice ? You know, one you sneak in a little extra of when no one is looking.
Only one? I have many! LOL. Okay, I'll share one...chocolate-ganache frosted donuts. They're pure evil but irresistible.

13. When you cook or bake are you a plan ahead kind of person or are you a let's see what ingredients we have to work with ?
The second type, definitely. When I'm following a recipe and don't have a required ingredient, I do either of two things: substitute it with something else, or leave it out altogether. I don't see the rationale of rushing out just to buy the missing item(s). Having to work only with ingredients that are available in the house forces me to be that bit more creative.

Dragonfruit and Coconut-Lime Bread Pudding

14. Do you like to listen to music while you cook ? What do you listen to? Does the inner Diva come out and sings and dances along ?
The easy answer to that is yes, of course I do - to all the above! I even sing with a wooden spoon as my pretend microphone... I mean, who hasn't done that? I like to chill to the soothing sounds of Sade and Luther Vandross...gosh I'm really showing my age here. Okay, Mariah Carey, Josh Groban and Rihanna too, then.

15. When you go out to eat what do you go for ?
I like to eat really fresh ingredients, so Japanese food and fresh seafood (where you can see your future meal still swimming in the tank) are my two favorites.

16. Who is your favorite foodie (be it a professional Chef, enthusiast, novice, friend or family)? Have they, do they or how do they inspired you and your cooking ?
I believe that as students, we can't be inspired by only one person, so I have several favorites:
- Anthony Bourdain, for having the guts (literally) to eat really interesting street fare wherever he travels.
- Chef Lynn Crawford, for her over-the-top joie de vivre and really outstanding cuisine.
- Eric Ripert, for his continual quest to use the freshest ingredients available, his brilliance with seafood and his insistence to "Cook from Life!"
- Pastry Chef Anna Olson, for making the art of baking look so accessible and laid-back for the rest of us.
- Nigella Lawson, for bringing sexy back into the kitchen with her ravishing food and ravenous way of eating them.

Amazing Technicolor Gratin

17. What about hobbies (besides cooking and eating), what do you like to do to relax and enjoy your free time ?
Well, I love to run and climb hills in my free time. This helps burn off calories from my baking activities (or rather, consumption of the goodies). I'm also an adventurer at heart, so whenever I can, I try to fit in some adventure sports such as white-water rafting, mountain-climbing and riding ATVs across the countryside. Other than that, I read all the time and try to finish at least one book a week.

18. What is your goal or what do you hope to accomplish with your blog ?
I didn't start off with any goal in mind, but now that the blog is starting to take on its own character, my hope is that people will be more open to new possibilities in the types of cuisine they are willing to try or cook. The more I look at it, the more I realize how some of my recipes seem to transcend boundaries, mixing flavors and techniques that don't seem to belong together yet still producing food that taste good. Being a perpetual outsider, I've never really had a comfort zone and I think my cooking very much reflects that. Nothing deters me (except, at this point in time, making macarons!). If I can be relevant to my readers in a way that makes them want to stretch their minds and skills further, then that will be my blog's biggest accomplishment.

Anything else you would like to say or share with us, tips or advice for fellow blogger ?
I believe it's important to be supportive to fellow bloggers, to connect with people who make the most sense to you, and most of all, to be true to yourself. Blogging can also start to feel slightly obligatory at some points in time (oh, I have to post regularly or I'll lose my readers' interest, I have to buzz my friends because they've buzzed me, etc) but that then takes a lot of the fun away. Whenever I've felt that way, I stop, go away and do other things for however long it takes. Then when I return to blogging, I feel refreshed and full of ideas for new recipes. I really think that when you're constantly innovative, people will always be interested.

Healthy Breakfast Sundae

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An Interview With Kalle Bergman, The Mastermind Behind Honest Cooking (Favorite Foodies Series)

I have a very special guest for you today, Kalle Bergman. Kalle is Editor In Chief and the mastermind behind Honest Cooking Food Magazine. By now I'm sure many of you have visited Honest Cooking and have fallen in love with this delicious food magazine. You should also get to know Kalle the passionate driving force behind it all. Sure there is a long list of contributors from around the world, including yours truly, but if it wasn't for Kalle we wouldn't be enjoying the great articles and delicious recipes being published. Kalle is a super nice guy with so much love and passion for this project so sit back and get to know him a little more. Also please don't forget to show your support and stop by Honest Cooking to say Hi. And now I leave you with Kalle.

1. Kalle can you tell us a little bit about you and your culinary background ?
Well, I've been cooking since I was a kid. One of my favorite things to do when I was little was to loot my mother's spice rack and mix stuff. I wanted to see how it tasted if I threw some cinnamon and salt together, or what happened if I combined allspice with vanilla sugar. It wasn't always successful - but I loved it. When I got older, I decided to become a Chef - which I didn't. I tried it for a short while, but decided I wasn't cut out for the pro-kitchen. So I went on to read and write about food instead.

2. Honest Cooking, tell us what the magazine is all about ?
Well, it's quite simple. It's a melting pot of the most inspiring and appetizing writers from across the globe that all write about the kind of food and drinks they love. No traditional filters. It really is a little all over the place, and you never know what you're going to read about on Honest Cooking. Well, food & drinks obviously, but other than that no. At least that's the ambition. Come back everyday and find something to read that you weren't expecting.

Raspberry Mazarines Photo By Mads Damgaard

3. When readers stop by Honest Cooking what is the message you want them to leave with ? Besides I'm hungry, of course.
That cooking is fun and that we should all be spending a lot more time in the kitchen together as families. If we did, the world would absolutely be a better place. And I hope they discover some of our amazing contributors, and become regular readers of their personal blogs as well.

4. What inspired you to launch Honest Cooking ?
I couldn't find a website like it anywhere, and my guess was that more people than me would like to read it. A website with the passion and personality of the blogs, but with the format and quality of the magazines. Not automated, no rss-feed stuff - but for real. A magazine with a new voice.

5. What was the moment in which you realized you wanted be a part of the culinary world ?
Oh, I don't think that was a single moment - but many many small moments throughout my life that either pointed me in this direction, or affirmed me in my choice.

Dinner Time: Beef A La Lindström Photo By Mads Damgaard

6. What is your favorite food to cook or bake, and why ?
I really am a comfort food kind of guy, and that's party where "Honest Cooking" comes from. So basically, anything that's straight forward. Obviously I'm very much into my native Scandinavian kitchen, with all the wonderful stuff that comes from the North, but I'm also a sucker for anything Mediterranean. A barbecue, some chuletas de cordero, a little garlic, lemon and rosemary. Heaven.

7. What food or ingredient repulses you the most ?
Nothing actually. I'm an omnivore. I did have a hard time with liver when I was younger, and was also not big on lamb. Now, I love them both. Anything cooked properly, is usually good.

The Ultimate Swedish Meatballs Photo By Mads Damgaard

8. What ingredient inspires you the most ?
I think wild game is amazing, and something we should all try to eat more of. Partly from an ethical perspective, but absolutely also with flavor in mind.

9. What food is your food vice? You know, one you sneak in a little extra of when no one is looking.
Butter, unfortunately. I love butter, and can't get enough of it. I actually try not to have butter at home, unless I really need it, as I tend to sneak it into any food I cook if I have access to it.

Smooth Cauliflower Soup With Garlic Bread Photo By Mads Damgaard

10. What is your most special or memorable kitchen moment, be it a happy or a disastrous memory ?
Tough question. Probably the first time I set foot in a professional kitchen when I was about 17. Scary place.

11. Do you like to listen to music while you cook ? What do you listen to ?
I don't actually. I prefer to sing myself.

Danish Apple Pork Photo By Mads Damgaard

12. What is your favorite spice and why ?
I had a very long lasting love affair with garlic, but my new mistress is chili. I love the fact that chili is so many things. From sweet to smokey to slightly stingy to extremely and violently murderous.

13. When you cook or bake are you a plan ahead kind of person or are you a lets see what ingredients we have to work with ?
I am bad at following recipes myself. I just tend to create as I go. Sometimes it rocks, sometimes - not so much. I absolutely love cookbooks, but I very rarely use them for anything else than flipping through them and getting hungry.

Photo By Mads Damgaard

14. When you go out to eat what do you go for ?
It depends on the mood. I love fine dining and to be pampered in a creative and fancy environment by the best in the business. But if I had to choose, I'd probably end up in a shabby wine bar with a good bottle of red, great company and some tapas. Or a dirt cheap dim-sum place.

15. What's next for you and/or Honest Cooking ?
Right now, I'm just happy it has been so extremely well received - as we are still finding our sea legs. But of course we want to grow - both vertically and horizontally. And keep the quality. We've just been online for a month, but we're already making waves. In six months, I'm hoping those waves are going to be big.

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An Interview With I Just Love My Apron, My Favorite Foodies Series

It's time for another interview with My Favorite Foodies. This Sunday I am interviewing the lovely Tanantha from the delectable blog, I Just Love My Apron. Tanantha is a fellow expat, she live in the US but is from Thailand. Well her background is quite interesting and she will tell you more about it below. I Just Love My Apron, is one of those food blogs that keeps you interested and wanting to comeback for more, over and over again. Tanantha's recipes are a mix of classic and modern cuisine with her unique twists, just mouthwatering. I love all of her recipes, there is so much to choose from but right now her Asian Tomato Soup is my favorite. Now I'll let Tanantha tell you more about her and her delicious blog.

1. Can you tell us a little bit about your blog?
I started my food blog to document my culinary journey. I thought about what I liked to do for my primary hobby, and also what would make me happy in the long run. Therefore, I ended up with a food blog. I’m bringing my heritage to western cuisine and expressing it through my food. I just love my apron was a joke I made when people asked me why I like to cook. I would answer, “I just love my apron!”

2. I think we can all figure out the meaning of your blogs name:) So can you tell us how many aprons you own and do you love them all?
It’s a pretty common question I’ve received after people hear my blog name. I have four aprons. Yes, I love them all but I only use one regularly. I will probably use it until it’s no good, then change it. I have one I use at home, one I use at events, and two extra.

3. Why do you love to cook/bake or spend time in your kitchen? And have you always liked being in the kitchen?
Good question and it can be a long answer. I like to cook/bake because it’s soothing to me especially when I have a bad day. I don’t have to think about anything but cooking. It’s like a meditation – just food and you. Yes, I like to spend time in the kitchen. It’s my territory and comfort space. The funny part is I didn’t like being in the kitchen when I was a kid. My mom is a great cook and she often asked me to help with prep work, which I disliked. I got very excited if she asked me to execute the cooking. Well, that didn’t happen often!

Banana Coconut Katsu

4. Some of us know you immigrated to the US from Thailand, and that you also have Vietnamese heritage. Do you incorporate all of the 3 into your cooking or do you favor one over the others?
Yes, I do. My parents raised me with Vietnamese culture. I often time don’t know if what I absorb is Thai or Vietnamese. It’s all mixed into one pot. With living here, I do incorporate all the 3 into my cooking with a little bit of this and of that. I like to cook anything Asian with a twist – just to differentiate myself.

5. Living so far from home are there foods that you desperately miss from Thailand, or things that you just can't get in the US?
I would say street food in general. There are so many foods I’ve missed! Some I can find here but the taste is Americanized.

Open-Face Wild Mushroom Provolone Sandwich

6. If you had to pick just one from each, what would be your favorite Thai, Vietnamese and American dishes?
For Thai, I would pick Chicken Basil with fried egg (Kra Pao Gai Kai Dao). This is an easy-way-out dish. It’s a Thai thing that when you don’t know what to order, you tend to order this one.

Vietnamese: definitely authentic ban’ guan on crispy thin cracker.

American: hmm…let’s define what dishes are American first, shall we? . This is hard since it’s hard to define American food. If I have to pick, I would say onion rings – very crispy!. I hope it’s American dish.

7. What is your most memorable or most special kitchen moment, be it a happy or a disastrous memory?
I actually have both happy and disastrous memorable moments. I will go with the happy memory. The special kitchen moment is when I accomplished my first cup cakes. I’m a baking newbie. To see the physically finished baked goods was astonishing; Did-I-just-make-that feeling. I kept some on the dining table and walked by to look at it like 10 times that day.

8. What is the most difficult thing you have ever cooked or baked? Have you or would you do it again?
Croissants. It was a disaster when I first tried making them from scratch. I would do it again for sure. After the second attempt, they came out alright but needed improvement on the look.


9. On those occasions when you want to treat your family, friends and yourself to a special dish/dinner or dessert, what fabulous food do you prepare?
Hmm…this is tough. It depends on my mood and motivation I have at that time. I know for sure that I would cook my mom’s food for my family to impress them. I like 3-course meals – appetizer, entrée, and dessert. For my husband, I could use the Valentine’s Day dinner as the occasion. I prepared my mom’s tomato soup, seared ahi tuna with an Asian twist, and definitely dessert in which I made brownie raspberry mousse.

Mascarpone Stuffed Fresh Figs and Honey Balsamic Vinegar

10. What is your favorite ingredient, the one you couldn't live without, the one you use most often? And is this ingredient the one that inspires you the most or is there another?
Garlic. I put garlic in almost everything except dessert. I probably would if it’s allowed.

11. What food is your food vice? You know, one you sneak in a little extra of when no one is looking.
Pork belly. I sneak in a little of that every time I have the chance!

12. When you go out to eat what do you go for?
I like variety because I get bored easily. I change places every time I go out but I usually prefer Asian cuisine.

13. Do you like to listen to music while you cook? What do you listen to? Do you sing and dance along?
No, I don’t. I like it quiet and peaceful. I know it sounds weird but I like it that way. Remember, just me and the food (hahaha).

Inked Spaghetti with Seafood

14. Who is your favorite foodie (be it a professional Chef, enthusiast, novice, friend or family)? Have they, do they or how do they inspired you and your cooking?
My mom. She inspires me and my cooking by having no recipe. You put in what you have and taste it on the go.

This might sound corny but I admire Rachael Ray. The reason is that she didn’t go to a culinary school and doesn’t call herself a chef. However, she made it her way up to be where she is now. It’s inspiring.

David Choy – this guy is an honest and awesome dude.

15. How does your family and friends feel about you being a food blogger?
They were surprised at first, especially my mom. I didn’t know how to cook when I was with her. They didn’t know I was good at cooking. Later on, they admired my food and effort I put in.

16. How do you organize your recipes before publishing them on your blog? Do they get written down on paper or do you type them up as you share with us?
For new recipes, I write down on paper and type it up on the blog. Before, I didn’t write it down and used my memory. Bad idea. You think you can remember but you just can’t - especially when you’re getting old!

Spiced Turkey and Bean Soup

17. What do you like the most and dislike the most about being a food blogger?
What I like most about blogging is to see other awesome recipes from people who have the same passion and interest. These things inspire me to cook and bake and get better.
What I dislike the most is, to be honest and up front, commenting. As you can see some have talked about it. It’s like a game. When you overcome this game, you will enjoy blogging more.

18. What about hobbies (besides cooking and eating) or what do you like to do to relax and enjoy your free time?
I have quite a few. I would say reading, outdoor activities with Bella, and sleeping in.

19. What is your goal or what do you hope to accomplish with your blog?
At this point, I don’t really know what I want from the blog. I only know I’m happy to see people like what I do and will keep doing what I’m doing as long as I’m happy.

I also would like my blog to be a source for cooking inspiration.

Mini Shrimp Cups

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An Interview With What's For Dinner Across State Lines, My Favorite Foodies Series

Today I have another installment of My Favorite Foodies series. This time I am interviewing my friend Gina from What's For Dinner Across State Lines. I love this blog and totally adore Gina. She is a very talented cook with a great sense of humor and one of the sweetest bloggers I have come across. Some of my favorite post on her blog are those she talks about her family and their traditions. The love, dedication and affection she has for them really shines through. I can't really remember when I found her blog but from the beginning her mouthwatering recipes kept bringing me back. It was one of her post that made me laugh on a day when I really needed to laugh that completely hooked me forever. I hope I don't embarrass you Gina, it was a post titled "Thanks Foodbuzz - I'm so famous now; I need to wear a disguise!" Her baked goodies always leave me feeling like I need to run to the kitchen to try to calm my watering mouth. She really inspires me to learn more about baking. Gina is one of those bloggers I hope to meet in person one day, I know she would be so much fun and I would love to learn so many things from her. A big thank you Gina for letting me interview you. And now I leave you with my favorite foodie Gina ~ What's For Dinner Across State Lines.

1. Can you tell us a little bit about your blog?
I began my blog with my Cousin Robbyn, we had been working on creating a television show for public television and writing recipes for other projects. She had to relocate to another state and we figured the blog would be a perfect way for us to keep working on recipes. That's where the across state lines part of the blog name came from. Robbyn had family priorities that needed her time, so now you just have me. The hardest part for me has been learning all the technical stuff, Robbyn was the technical one.

2.So now that Robbyn is not blogging with you, you will continue with the blog and will the message or idea behind the blog stay the same?
When I started writing the blog, I couldn't stand the thought of it just being one way, it's more of a work in progress, just like myself. Instead of focusing on one cuisine, it's a journal of what's going on in my kitchen at the moment, recipes of the seasons, and recipes for all the events that are constantly going on.

3. Why do you love to cook/bake or spend time in your kitchen? And have you always liked being in the kitchen?
I love cooking and baking, spending time in the kitchen is relaxing to me. I love entertaining and enjoy the whole process of figuring out what I'm going to make for everyone. I didn't learn to cook growing up, but I was my mom's cookie baking assistant.

Pasta e Fagioli w/ fresh Cranberry Beans

4. Do you have professional training or experience in the culinary world?
I haven't had any culinary training. I learned the old-fashioned way of trial and error. I learned a long time ago, I had to do something to truly learn it. If it didn't work, I would just try it again another way. I don't own very many cookbooks, I think it's because I can read a recipe, but it doesn't sink in until I actually make it.

5. On the "About Gina" page on your blog you speak about your Italian grandfather. Do you have recipes on your blog that he taught you to cook?
I've written about my Grandfather on the blog, because he made such an impression on me as a child. He brought me into the restaurant kitchen where he worked, and I was in awe. I wish I could of cooked with him, but he died when I was little. He had quite a career, yet he made us feel like we were the special ones. He didn't leave behind written recipes, so when I make dishes that he made, they are my interpretation of them. It's really great because it keeps him in my thoughts.

Wipe the drool off your chin Chocolate Waffles w Whip Cream and Stawberries!

6. Does your Italian heritage influence your cooking or do you prefer to try a little bit of everything?
I love Italian cuisine and I love adding Italian ingredients to almost anything. But I also love trying new cuisines. I'm not the type who could be happy eating the same thing everyday, I'm always wanting to try something else. I have a wanderlust for food. I could have eaten breakfast and I'm thinking about lunch, I'm pretty sure it's a disease.

7. What is the best family tradition in your family, involving food?
I'm lucky that my family celebrates every occasion, and there is always food involved. I have 14 nieces and nephews and another on the way, so it's always someones birthday. But if I had to pick a favorite, it would be Christmas Eve over at my mom's. We all go over there and have lasagna and the kids go crazy waiting to open gifts.

8. What is your most memorable or most special kitchen moment, be it a happy or a disastrous memory?
I didn't know how to cook when I got married. I was trying to think of something to make my husband for dinner and I decided to make him a tuna casserole (don't ask why, I had never even eaten one before). It was so bad we threw it in the garbage and he said, "Don't ever make that again". I figured I'd better learn to cook, because that casserole was probably the worst thing I've ever eaten.

9. On those occasions when you want to treat your family, friends and yourself to a special dish/dinner or dessert, what fabulous food do you prepare?
When I'm feeling like getting a treat, I like to go out for ice cream. I'd make it at home, but I don't trust myself enough having it on hand. When I want to make a treat for my girls, I'll make them chocolate souffles.

Asiago Augratin Potatoes with Thyme

10. What is your favorite spice and why?
My favorite spice is thyme, I know not the sexiest spice, but there is something about the scent that puts a smile on my face every time I get a whiff of it.

11. What is your favorite ingredient, the one you couldn't live without, the one you use most often? And is this ingredient the one that inspires you the most or is there another?
My favorite ingredient would have to be olive oil, I use it every day. I have a real weakness for whip cream, and sometimes I have to use all my restraint, to not put it on everything.

12. What food is your food vice? You know, one you sneak in a little extra of when no one is looking.
If I had a food vice, I'd have to say it's chocolate. If anyone tried to keep it from me, well then we'd have a problem.

13. When you go out to eat what do you go for?
When I go out to eat, I have to have Japanese, Vietnamese or some other ethnic food. I live in a pretty small town, so the restaurant selection isn't really all that great. I cook at home most nights, I used to wonder why I had the only kids that didn't want to go through the drive-thru. I would ask the kids, if they wanted to stop and they'd say, "No, we'd rather eat at home".

Spiced Chocolate Torte Wrapped in Chocolate Ribbons

14. Do you like to listen to music while you cook? What do you listen to? Do you sing and dance along?
I don't listen to music while I'm cooking, only because my house is already noisy. I like all kinds of music, from pop to country. I like to listen to it when I'm alone in my car, because when the kids get in, they change the channel. I don't think I'm much of a singer, but I've beaten my nieces in dancing videos games, so maybe I have a few moves.

15. Who is your favorite foodie (be it a professional Chef, enthusiast, novice, friend or family)? Have they, do they or how do they inspired you and your cooking?
I remember growing up watching, Julia Child, Frugal Gourmet and Yan Can Cook. I much prefer some of the older stuff, than the current celeb chefs. Although, I do have a soft spot for Tyler Florence! (Please don't tell that to my husband, it can be our little secret!)

16. How do your family and friends feel about you being a food blogger?
My friends and family could care less about my food blogging. The only one I think reads it is my sister, and then she tells me, how come you haven't made that for me. It's something I do for myself.

Pork Tamales - Easier than you think!

17. How do you organize your recipes before publishing them on your blog? Do they get written down on paper or do you type them up as you share with us?
Blogging has been a great way for me to get my recipes written down and organized. I can admit it, I had stacks of recipes, written in various formats all over. Now I keep a notepad in the kitchen, and write down quantities as I'm making something, instead of counting on my bad memory later on down the road. I have to type everything up now, because I have the worst handwriting in the world, maybe I should have been a doctor.

18. What about hobbies or what do you like to do to relax and enjoy your free time?
When I have some free time, I love sewing, painting and even using power tools. If I could afford it, my hobby would be traveling.

19. What is your goal or what do you hope to accomplish with your blog?
I want the blog to become a collection of recipes with something for everyone, for all skill levels. I'd love to eventually figure out how to link the recipes, so that when you wanted to plan a menu, you could grab from all the recipes and you have a complete meal.

Sourdough Pull-Apart Loaf - Stuffed with Pesto and Cheese

20. Anything else you would like to say or share with us, tips or advice?
My number one tip is let the blog be a compliment to who you are! I'm a lot of other things, a wife, mother, aunt, daughter and friend, the food blog is just something I'm doing because I enjoy it. I think it's easy to get wrapped up in the mechanics of it, I just try and allot a certain amount of time to it and that's it.

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**What's For Dinner Across State Lines (Gina) has a new url, SPCookieQueen. Please make sure you save the new link, http://www.spcookiequeen.com/ **

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An Interview With The Ardent Epicure, My Favorite Foodies Series

Today I am going to introduce you to a special new series (yep another one) here on Spicie Foodie, My Favorite Foodies. I've been really looking forward to sharing with you my favorite foodies from around the globe. This series will be archived up there on the menubar under "Faves" and instead of just giving you a name and a link to my favorite foodies, I will be interviewing them. This way you can see why these people are my favorites.

To kick this new series off, it is my pleasure to introduce to you my friend Alisha~Magic of Spice, from The Ardent Epicure. Does this fabulous blog really need and introduction? I mean many of you already know The Ardent Epicure, and will agree that it is one of the best food blogs around. Over the past few months I've gotten to know Alisha better and I can tell you that she is talented, sweet, kind and intelligent. She has nothing but support and encouragement for everyone she comes in contact with. Her blog,The Ardent Epicure, is a small team that I'll let Alisha tell you about. They are all very talented cooks and bakers, and every visit has me learning something new, be it a new technique or about a new ingredient. This inspires me to keep learning and to keep pushing myself in the kitchen, which I think is a great thing for all of us. Now I'm going to let Alisha (aka Magic of Spice) tell you about herself and their wonderful blog.

1. Can you tell us a little bit about your blog and the team behind The Ardent Epicure?
Our blog is now 10 months old, so we are almost a toddler☺ The team is composed of myself, my oldest son Adam and my son in-law Grely. Adam is a computer tech currently in the process of finishing up a Masters Degree. He is responsible for our lovely blog layout/design and has a serious passion for food, most specifically individual ingredients and an in depth knowledge of varied specific foods and spices. Grely is an avid baker and in my opinion a master of sweets. He takes great pleasure in creating something delicious and in making everyone happy has a result. He works full time outside of the blog so whenever he makes a delight we make sure to post it. I work both inside and outside of the food industry and have a great passion for all things culinary, including gadgets.

2. Is there a special significance to your blog's title? Can you tell us how or why you choose this name?
Yes the name denotes one having a Strong passion and a refined or discriminating taste for food and or wine. So Adam and I knowing already having a shared passion for food, played off words back and forth to describe this passion. Of course the blog itself being an entity, we chose The Ardent Epicure.

Grely, Banana Chocolate Chip Bars

3. Why do love to cook/bake or spend time in your kitchen? And have you always liked being in the kitchen?
Yes I have always loved to cook even as a very young child. I grew up in a home were food and it’s preparation required deep passion and a creative spirit. I in turn nourished my own children with this concept.

4. Do you or any of The Ardent Epicure team have professional training in the culinary world?
Yes, I was an Executive Chef for many years then later a co-owner of a small café. Although I have training in all aspects of food preparation, my specialties are Gourmet vegetarian and Mediterranean cuisines. I still teach privately so technically I am still a professional chef, lol

5. What is your most memorable or most special kitchen moment, be it a happy or a disastrous memory?
That is such a tough one so I will go with a childhood memory. Although I am not in the kitchen and was around 10 years old. There was a dinner at my dad’s restaurant with a large portion of family present. I do not specifically remember the occasion, but suddenly everyone stood up.
Well everyone but me…long story short, my aunt leaned over and told me to stand up. I asked why of course, she stated that the Chef was approaching the table. I peeked over and saw my dad coming to the table and sat back down, exclaiming “that’s dad, he always comes to the dinner table”.

Alisha, Azuki Bean Soup with Sage, Chamomile, and King Oyster Mushrooms

6. Some people may know that you are a vegetarian, which obviously means meat is something you are not fond of but is there any other food or ingredient that repulses you, and why?
Wow, I will have to go with insects…or do they count as meat?

7. On those occasions when you want to treat your family, friends and yourself to a special dish/dinner or dessert, what fabulous food do you prepare?
Another tough one…Aside from my cocoa mousse probably a specialty sauce like a gastrique with seafood, or pasta from scratch and my 32 hour marinara. I am known to play with my food, so I am usually inventing something shortly beforehand.

8.What is the most difficult thing you have ever cooked or baked? Have you or would you do it again?
Only one? I am not much of a baker at least of sweets, but one thing I found very frustrating to master would be a soufflé. I make an effort to avoid them. But yes I have prepared them on occasion, but really a thing you must do on more than occasionally to perfect.

9. What is your favorite spice and why?
I am going to have to say ginger. Primarily if I could only choose one I would need something with a peppery feel to it, but versatile enough to handle both savory or sweet.

Adam, Fresh Lobster with Lemon & Clarified Butter

10. What is your favorite ingredient, the one you couldn't live without, the one you use most often? And is this ingredient the one that inspires you the most or is there another?
A high quality olive or avocado oil and I use them constantly. I would not say they inspire my dishes though, that would probably be fresh organic produce.

11. What food is your food vice? You know, one you sneak in a little extra of when no one is looking.
Does wine count? Assuming not, I will say cheese…oh how I love thee! Actually at times it replaces the answer to # 10, especially a new find. I buy small amounts to try out then consider all of the wonderful possibilities.

12. When you go out to eat what do you go for?
Japanese cuisine, always (well if I get to pick).

13. Do you like to listen to music while you cook? What do you listen to? Do you sing and dance along?
Yes, usually 70’s, jazz or blues. Like I’m going to answer that, lol. Ok, yes I sing but never dance along.

Adam, Apple Fries with Vanilla Whipped Cream

14. Who is your favorite foodie (be it a professional Chef, enthusiast, novice, friend or family)? Have they, do they or how do they inspired you and your cooking?
Wow, there is not really just one, and a few in each category. My dad of course is first on the list because I had an experience with food in such a passionate way very early on. My cooking style, flavors and dishes are completely different from his, yet the passion is the lesson. My home cooking experience was Creole based cuisine, explains the love of spice☺

15. How do your family and friends feel about you being a food blogger?
Well my dad absolutely loves it and of course my kids do as well. My friends aside from other bloggers don’t pay too much attention, other than complaints of “why have you never made me this” sort of thing.

16. How do you organize your recipes before publishing them on your blog? Do they get written down on paper or do you type them up as you share with us?
The exact same way I did for the restaurants…sticky notes☺ Most of my earlier recipes came from those that I designed menus around. Now it is more of a jot it down before I forget sort of thing…I need to get a journal because the sticky note thing can be confusing once I am trying to write a post.

Grely, Creamy Oreo Cheescake

17. What do you like the most and dislike the most about being a food blogger?
What I like most about it is the people. Regardless of how different our styles may be or our cultures for that matter, we all have an amazing and shared passion. Where else could you ever find something so amazing. What I dislike, that would be time…meaning finding it without letting everything else slip through the cracks so to speak.

18. What about hobbies or what do you like to do to relax and enjoy your free time?
Free time? OK, I will be serious now…well I love music and art, I am actually an artist (matter of opinion I am sure) so I love to paint and draw. I am also crazy about bubble baths and have an entire bath time ritual with candles, nature music and wine…that is my idea of relaxing.

19. What is your goal or what do you hope to accomplish with your blog?
Parts of this are still be formed, but I guess ultimately I (not being able to answer for other team members) would like to do a few things. 1. Promoting the idea of real food, meaning little processing and fresh. 2. Teaching or sharing how I view food and how to develop an intrigue from a single ingredient into a dish. My view of preparing food is the same as taking a canvas and starting a painting. You start with an inquisitive thought about an ingredient, a passion or a desire and you create from there. As well as to teach techniques of preparation in an accessible way for those that may not be familiar, but would like to know.

Alisha, Stuffed Zucchini Bowls with Cherry-Chocolate Gastrique

20. Anything else you would like to say or share with us, tips or advice?
My advice to any new food bloggers or anyone struggling a bit as a food blogger…Most important-be yourself and stick with what works for you. This is not to say that you should not expand or continuously grow, but stick with what makes you unique. People read us, how many people depends on time as well as a voice that people want to read. This Voice comes in many different forms, as many as there are bloggers. That is what I believe is most important, whether it be writing style, sense of humor, artistic displays, photography or basic content…”You” is who people will be reading or viewing and following.

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