Heidi's Blog

I have to admit that I’m not a big dessert eater. Not that I don’t enjoy a gorgeous crème brûlée  or yummy chocolate mousse; it’s just that within a limited daily caloric intake, I like to reserve my sugar fix for Chardonnay. 

Recently, I had an unexpected culinary surprise, all because of a very well prepared piece of toast.

I was working on a video shoot with my good friend Chef Glenn Humphrey all about an elegant meal made easy. We prepared a few salads and dressings, whipped up two ways to work with potatoes, and fired up a gorgeous dessert classic (comeback soon for the video).

In betwixt them three, we found ourselves trimming up a beef tenderloin and bringing to light the beauty of a petite cut, fried and finished with a gorgeous pan sauce of butter, mushroom, shallot, red wine and brandy… hmmm what was I talking about?

It’s the most important meal of the day. I make it diligently for my family every morning, Monday through Friday while I force myself to eat some cereal or at least a yogurt. That way I don’t power gorge an entire bag of Doritos at 11:00 a.m. 

Still, I’m a lunch & dinner kind of gal, aside from bacon that is, and I’m not a real fan of breakfast foods. So, what the heck is it about the Saturday morning feast that changes the whole paradigm?

I’ll betcha that my first kitchen was smaller than yours! Well, maybe not my first kitchen, but my first ‘professional kitchen’ had to have been. All of about 16 square feet included space for the stove top, oven, the refrigerator (reefer), cupboards and counter tops! It was the galley of a charter yacht, and I was its slave!