Eat Free. Live Free. G Free.  

A Personal Interview with Carol Fenster

by info@gfreecuisine.com 20. January 2010 11:31
Here is an interview I did with www.Cookthink.com that was lots of fun. Try these questions on a fellow foodie or at a party to stimulate some entertaining discussion.
Sweet or salty? Usually sweet (as in chocolate), but nothing beats the salty crunch on a properly-seasoned tortilla chip or a quick lick of salt from the rim of Margarita glass to balance the drink’s sweet kick.

Which ingredient(s) do you use most? Since I am a gluten-free cook, I use gluten-free flours the most (such as sorghum, potato starch, and tapioca).

What's the cooking sound you most love? The oven beep, signaling that another decadent treat is ready.

What's your favorite cooking smell? First, the smell of brewing coffee; second, the smell of chocolate brownies in the oven.

What are the qualities you most admire in a dish? First, beauty; then taste, but certainly texture---I prefer food with substance, such as pound cake not angel food cake, brownies not meringue cookies, and whole-grain bread not plain white bread.

What is your most treasured possession in the kitchen? For sheer utility, I treasure my food processor because it simplifies gluten-free food prep.

What is a dirty word in your kitchen? Dishes

What are afraid to do in the kitchen? Never canned anything in my life.

What won't you eat? Caviar.

Have you ever lost your appetite for a food you once loved? Not really.

Have you ever had a change of heart involving a food you once disliked? As a child, I rejected my mother’s vegetable soup whenever she put cabbage in it. Today, I love cabbage in soups.

If you could choose one historical or living cook to make you a meal
right now, who and what would it be? Thomas Jefferson, using many of the foods he grew on his plantation in Virginia. He was far ahead of his time in his knowledge of food from other countries and brought many varieties to the U.S. from Europe.

Which living cook do you most admire/despise? Though I don’t necessarily cook like they do, I admire cooks who turned their love of food into a successful career, despite adversity and obstacles (such as Paula Deen or Sandra Lee). For sheer tenacity, I admire Martha Stewart for how she turned the mundane world of homemaking into a mega-empire.

Who are your favorite cookbook authors/food writers? Scientifically, I learned the most from Shirley Corriher and Harold McGee. For sheer enjoyment, I love the Denver Junior League cookbooks (e.g. Colorado Cache), and I like the flavors in cookbooks by Bobby Flay and Rick Bayless.

What is your favorite food-related word? Dessert.

What is your favorite food-related scene from literature or the movies? Food-related scenes from Marlena DeBlasi’s books on Italy.

What's your favorite food-shopping errand or journey? Exploring food markets in foreign countries.

To which country would you move for the food? Italy or Spain, without a doubt.

To seduce someone, what would you cook? Bouillabaisse or cioppino because it is romantic and speaks of a foreign culture; freshly baked gluten-free bread, a crisp green salad, and dessert of chocolate cream pie, piled high with mounds of whipped cream. And, of course, a good wine and superb coffee.

What's your poison? A pan of freshly-baked chocolate brownies.

What's your standard outfit in the kitchen? Jeans, shirt, and comfy shoes.

You wish to die with what in your stomach? Chocolate.

If heaven exists, what do you hope they have on the menu? Chocolate.

If you came back as a fruit or a vegetable, which one would it be (and why)? A juicy, ripe, but firm peach with a lovely rosy-yellow bloom because I like the flavor and color of peaches.

What are you craving right now? Chocolate.

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About the Authors

Ann Bender & Karen Hutcherson
Marketers by profession, both Ann and Karen have a fondness for good food and healthy cooking. They understand the importance of the nightly family dinner and developed Relish! a premier menu-planning service (relishrelish.com). Relish! received hundreds of requests to offer the same type of service but to make it gluten-free. Because of the complexity of the product, they solicited the help of gluten-free cooking expert, Carol Fenster, to provide all of the recipes and many of her famous bread and dessert recipes!