TIPS FROM VIRGINIA WILLIS
Written by Karen C., Cooking School Manager on Wednesday, March 31 2010
Cooking School Manager Karen Cassady sat down with Cookbook author and Chef Virginia Willis to talk best-sellers and spring herbs. She's coming to the Cooking Schools the Week of April 5 - Book Your Spot Today!
1. In your award-winning book, Bon Appetit, Y’All, you mention your grandmother and mother and their influence on your love of cooking. What made you decide to make the world of food and wine your profession ?
Virigina: I have always loved food and cooking. Some of my first memories are of being in the kitchen and I've been "helping" since I was old enough to stand on a chair to make bi
scuits. The kitchen has always been a place of joy for me.
2. How long did you live in France and what was one defining experience while you were there?
scuits. The kitchen has always been a place of joy for me. 2. How long did you live in France and what was one defining experience while you were there?
Virginia: I was supposed to be in France for 3 months and I was there on and off for almost 3 years! Someone recently asked me, "Did you fall in love", thinking, I suppose with a man. I laughed and replied, "I fell in love with France!" AAh. A one defining moment in France. Hard to choose. I think one of the most powerful moments I ever had was a result of a long day at work. Anne is truly one of the hardest working individuals I have ever met. It was the end of a long work day of a long work week. I don't remember even what it was, but we bumped heads a bit over something. I sulked off to my room and flung open the blinds, cursing to myself, "What on earth?! Why I am doing this!" I look out the window and in the brightness of the late summer afternoon stood fields and fields of sunflowers covering the hillside. I sat down on the bench in front of the window; it was as if someone physically pushed me down. Now, I had seen those flowers before, but I had never seen them like that. That was the answer to my question.
3. Do you cook at home and, if so, what would be your ‘go to’ recipe for a quick and easy after-a-long- day meal?
Virigina: I love to cook at home. There's no doubt pasta can be an easy one pot dish, but I actually like having a meal with components. Recently, one of my favorites has been a one skillet meal of sweet potatoes, chicken thighs, and cabbage. I slice the sweet potatoes into rounds and place them in a skillet in a 350 oven with a couple of chicken thighs and a sprig or two of fresh thyme. I cook them until they are both almost done, about 30 minutes. I drain off the fat and add thinly sliced cabbage, tossing the cabbage to coat in the juices, return the skillet to the oven to wilt. It's a one pot dish that requires very little maintenance since it's all done in the oven. Just in case anyone think me too saintly, I will admit that sometimes at the end of a long day and long week, and a long stretch of travel I do keep one or two Kashi pizzas in the freezer! I'll serve that with a simple green salad. But, truthfully, I really like to cook, it calms me and makes me feel good. It's not a chore; it's a pleasure.
4. You’ll be discussing how to use fresh herbs in a number of delightful dishes. Do you have any quick tips that our readers can keep in mind before they learn the details in class?
Virginia: The most important thing is that people are scared to use them. They buy the bunch because one recipe calls for it and then the rest of the bunch goes bad in the refrigerator. USE THEM!!
5. Are there any absolute rules when using fresh herbs, like pairings that are especially good or some combinations that our customers will want to avoid?
Virginia: A simple rule of thumb is that tender herbs need little or no cooking to bring out their maximum flavor. These would include chervil, tarragon, cilantro, even parsley. Stronger more hardy herbs like rosemary and bay leaves need some cooking, but too long and they can become bitter. There are no "absolute" rules, but there are some guidelines I will be sharing.
6. You always have so many fascinating projects in the works. In addition to teaching, writing cookbooks and magazine articles and television and radio appearances, what’s next?
Virginia: I am shooting a TV pilot this spring, called Let's Get Dirty Y'all and it is a reality style show in which I show what it takes to get the food on your plate. We'll be visiting farms, going out fishing and shrimping, making cheese.... all sorts of things. It's not about being gross, though. I don't really like those macho type TV shows about how gross something is, or how gross it is too us, at least. We are disconnected in where food comes from in this country. Great stores like Central Market are incredible, but it's not magic that gets the products on the shelves, there's a lot of hard working people behind it. And, in that vein, I am also starting a product line, Virginia Willis Southern Pantry of great foods I love and want to share.
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