http://ovenstobetsy.com/blog Musings from a Seattle personal chef Mon, 15 Dec 2008 01:37:53 +0000 http://backend.userland.com/rss092 en I admire über creative chefs who concoct culinary masterpieces, often from seemingly incongruous ingredients (Grant Achatz and Thomas Keller come to mind).  Me?  I'm more of a tinkerer.  I derive inspiration from others, rarely creating a dish solely of my own design.  However, I suppose one could argue original thought ... http://ovenstobetsy.com/blog/?p=128 What is it about so-called "detox diets" that holds such allure for me? My rational mind says it's all a bunch of hooey -- after all, isn't that what our spleens and livers are designed to do? -- but for some reason the thought that eating certain foods can ... http://ovenstobetsy.com/blog/?p=126 There I was this morning, coffee mug in hand, laptop perched on one knee, preparing my client paperwork when the Ovens to Betsy line rings. It's my client's husband, calling to say my client is sick and isn't up to having me cook. While I'm sorry to ... http://ovenstobetsy.com/blog/?p=124 At the beginning of 2007 I vowed to explore Seattle's restaurant scene, sharing my findings here.  Total number of reviews?  One.  (There's a reason I shy away from New Year's resolutions). Restaurant reviewing enthralls me; I envision feasting night after night on tantalizing comestibles, paid with someone else's dime, at tony ... http://ovenstobetsy.com/blog/?p=123 Helloooo? Anyone home? Boy, things sure are dusty in here. So, um, yeah. It's been a while. I'd be surprised if anyone stops by any more (heck, even my sister bailed months ago). I have at least one good excuse -- I've run another marathon since ... http://ovenstobetsy.com/blog/?p=122 It's time once again for Easter decadence. As I wrote last year, I love to make desserts this time of year since there's always plenty of people to help rid me of leftovers. While contemplating this year's concoction, I became inspired when I tried Tom Douglas' coconut cream pie at ... http://ovenstobetsy.com/blog/?p=121 This past Christmas one of my clients -- a woman VERY particular about how her food should be prepared and presented -- decided she wanted popovers with strawberry butter for Christmas Eve brunch (she's the same client who sent me home with half the foie gras and black truffles from ... http://ovenstobetsy.com/blog/?p=120 A while back a fellow chef posted a question to our personal chef message board: "What do you do with leftover wine?" Hmmm... "leftover wine"... It's a concept that escaped me at the time. :)   At Christmas we received a bottle of White Zinfindel. This normally is not a ... http://ovenstobetsy.com/blog/?p=119   I can never show up to Christmas Eve festivities empty-handed, but considering I typically have to work that day I'm always looking for recipes that can easily be made ahead. Deviled eggs to the rescue! I made the eggs and filling the day before, then assembled them at ... http://ovenstobetsy.com/blog/?p=118 Christmas has come and gone, and although I didn't do everything I had hoped, I feel blessed to have such wonderful friends, family and clients with which to celebrate the season. I managed to get a three-day weekend just before Christmas, so we took the opportunity to relax (well, after our ... http://ovenstobetsy.com/blog/?p=117