La Petite Gourmess

Because cooking should be a little messy and a lot of fun.

Thursday, August 9, 2012

Gourmess in the News!

Nice article about my adventures in the Glen Ridge Voice today! Read it here.

xoxo

Posted by Gourmess at 8:00 AM

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About Me

Gourmess: I'm a petite but powerful gal in her early 30s working in the publishing industry in NYC, but I wish I would have gone to culinary school instead. I spend my free time in the kitchen making up for it ― and usually make a mess while doing so. (Hence the GourMESS title.)

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My Motto

"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients."

― Julia Child

Cookery Experience

For six months in 2010, I taught myself the French Culinary Institute's official textbook, The Fundamental Techniques of Classic Cuisine, and prepared (and blogged about) every demonstration in the course.

Favorite Posts

Oven-Roasted Cod with Tomatoes, Olives, Capers, Garlic, and Lemon
First Posting
Early Summer Food Adventures
Late to the Plate: Guest Blogger Jessica Schein Takes on Bittman's Basics
Hot Roast Pork Sandwiches on Raisin Bread with Apple Cider Gravy
My New Favorite Cocktail
Grilled Chicken, Roasted Pepper, Basil and Mozzarella Panini
Taco Tuesday: Burrito Bake
Update 22, Part 2: New Year's Goal: Become an "official" Gourmess by August 2010
Pasta al Brunelleschi (Beef with Red Wine Sauce)

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Cookery Index

Apples Applesauce aspic Au bleu bacon and potatoes bacon and shallot pizza basil beef Beef with Red Wine Sauce black beans blueberries blueberry bok choy bread brioche broccoli brown rice buttercup squash cabbage cabbage wraps candied ginger capers Carrot cake carrot souffle carrots celery root chayote chestnut chicken chicken and biscuits Chicken Tikka Masala chocolate bark chocolate chip cookies chopped tomatoes Christmas Eve dinner Cinnamon cocktails Cod Conch salad consomme cook-off coq au vin coriander Cornish hens couscous cream cheese crepes cucumber culinary school duck easy dinners eggplant eggs fall Farfalle filet mignon fish fish tacos French Culinary Institute fresh frozen souffle fruit crisp garlic ginger Goat cheese gourmet Gratin green pepper ground turkey ham heirloom tomato hummus Hurricane Pie ice cream Jerusalem Artichokes lamb shank lamb shoulder leeks lemon lobster Mahi Mahi Mango rice mango salsa mint muffins mussels no-knead bread nutmeg olives onions Pad Thai Panini pasta pastry peanut peanut butter cookies Peanut Butter Pie Penne Picnic Pie pizza pork tenderloin pot au feu potatoes puff pastry pâté quiche radishes ratatouille red pepper red wine Rhubarb roast chicken Roast duck roast pork loin roasted vegetables rosemary rosemary bread Sandwiches scallops seafood sesame oil Shepherds Salad shortcake shrimp Shrimp pasta shrimp recipes shrip slow cooker recipes smoked mozzarella sorbet souffle soup spicy strawberries stress-free meals Stromboli stuffed peppers stuffed shells summer sun tea vodka Sunchokes Sunflowers Superbowl sweetbreads swiss chard tarts Thanksgiving Lasagna Thanksgiving recipes tomatoes Tomolives Valentine's Day vermont watermelon watermelon radish West Indies wheat berry salad whole wheat yellow cauliflower zucchini

On Making a Mess of Things

“I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.” ― Julia Child

My FCI Slideshow: Bon Appétit!

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