Food Blogger Interview: Jean of Delightful Repast
Our Dishfolio food bloggers provide inspiration for
cooks and other bloggers alike, which is why we interview them on a
regular basis to share their stories! Today's we're talking to Jean
of Delightful
Repast about her experiments with adding flair to the tradition
of comfort food.
Tell us about your food blogging goals: What are they? How are you accomplishing them?
My goal when I started Delightful Repast in February 2010 was to blog once a week, and that is what I've done and will continue to do. Another goal was to improve my photography skills. I have not yet upgraded my camera, but by reading tips on food photography (such as the tips on Dishfolio) and practicing every week my photography has improved.
What's your go-to literary tool and how does it make your food blog successful?
I love to inject a little humor when applicable, but my main objective is to inspire home cooks to try even my most labor-intensive, time-consuming, old-fashioned comfort food recipes. I try to write recipes so clearly that cooks at any skill level can follow them and have success.
Readers seem to enjoy when I come out of my shell and
tell a little about my childhood, parents and grandparents in a
post such as Pork Chops - The Pork Chop Incident, Braised Brisket,
Recession Cake - Not Quite Depression Cake, and Broccoli Salad. And
I love the Vegetable Quiche post where I tell one of my Julia Child
stories.
What ethical food issues get you talking with your friends and family?
I'm famous among friends and family for my food "musts" - organic, humanely and ethically produced, grassfed, pastured, local, non-GMO, fair trade. I'm known to get a little emotional when talking to people about appreciating the farm workers. If everyone bought only organic food, farmers would grow only organic crops and no farm workers would be harmed by working in fields contaminated by pesticides, herbicides and other dreadful "-cides."
If you had to choose a kitchen tool you couldn't
live without, what would it be and why?
My bare hands are my most essential kitchen tool, but of the others - I suppose it would be a toss-up between my dough whisk and rolling pin because I make a lot of bread and pies. And, of course, my tea kettles and teapots are indispensible since I drink tea (black tea) around the clock.
What cooking types would you like to be best known for?
Comfort food, classic food, heritage cooking, organic food, and afternoon tea.
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Creme Anglaise - Custard Sauce
Creme Anglaise - Custard Sauce - the traditional accompaniment to English desserts/puddings, it turns even plain fresh fruit into an elegant dessert
by delightfulrepast
