My love of food began at a very young age. My parents separated when I was around 7-8 years old and I remember coming home from school and wanting something to eat. I started cooking small items and the casserole was one of the first things I learned how to make. Back in the 70′s mixed flavor fruit mixes were not as plentiful as they are now and I would mix different flavors of cool-aid with lemonade or orange juice that would get my mother upset. I also ruined a few pots and pans as I learned how to control heat.
I’m not sure if I have a favorite method as they all have their place in food preparation. I will say that I love the economy of how Asian food is made and the resulting flavors. I do a lot of stir fries at home as well as making steamed buns and dumplings. I also love raw food and working with the different properties of ingredients to come up with something just a little different.
Is there a region or culture whose culinary style you prefer? Why?
Be passionate and different. There are so many people that offer similar advice, find your niche and have a great time doing it. Also be consistent, every morning I get up and check twitter and Facebook, I usually say hello and even put out a quote or factoid of some sort. Even when I’m on vacation. I think that people appreciate the consistency of those acts and it gives me a reason to get up with a smile each morning.
- 1 cup shortening
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 Tablespoon vanilla extract
- 2 cups pumpkin puree
- 4 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup white chocolate chips
- 1 1/2 cup fresh and firm blueberries
- Preheat the oven to 375 degrees Fahrenheit
- Place parchment paper on your cookie sheets.
- In a large bowl, cream together the shortening, granulated sugar and brown sugar until smooth.
- Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended.
- In another bowl sift together the flour, baking soda, baking powder, salt, cinnamon and nutmeg
- Add the flour into the pumpkin mixture ( this is a pretty stiff mix so I like to use my hands )
- Mix in the chocolate chips and blueberries and combine gently
- Drop by teaspoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown
- Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely
Chef Felisha’s PASSION is food! Writing about food, restaurant reviews,book reviews, recipes, teaching and eating