The Friday Five

Happy Friday Peeps!
I was excited to see that one of the newer Friday Five entries is  about a topic that I LOVE, cooking. Aside from animal rescue and beauty, cooking is one of my favorite things ever.
My aunt Gini is the best cook I've ever known. I'm not talking about someone who can make a good casserole. I'm talking about a woman who trained in Europe and could rival any chef out there.

Growing up, I LOVED going to Uncle Charlie & Aunt Gini's house. Their kitchen always smelled divine.  Their house was always filled with the most eclectic, cool group of people who were there for Gini's cooking.

One day this past winter, I was preparing for a dinner party at our house and I was cooking one of Gini's recipes. I realized that my kitchen smelled like Gini's kitchen. It brought me intense happiness. 

Anywho..... Here are this weeks Friday Five.

1, What is your favorite food?

Well, they sure as heck started with an easy one!

Lobster! What New Englander worth her salt would answer anything but lobster?!

                                                    Source: Food and Wine Magazine




2, What is your favorite food preparation method?
I'm an in the kitchen kid of gal. The grill is not my wheel house. Or even worse cooking on a camp fire...fuggedaboutit

This is my kitchen after she got fer face lift.  Being in this kitchen makes me happy.




3, What is your favorite cuisine or style of cooking?
Hands down, unequivocally French. French food is heavenly. White wine, garlic, heavy cream... I could go on and on. 

This was a shining moment when the Eiffel Tower Restaurant (Vegas) featured my picture on their IG ( golf claps all around please).

4, Do you have any dietary restrictions and if so what are they?
I will not eat any pork products (No, not even 'Just'  some bacon), I will not eat veal or lamb. Also, I refuse to eat any organ meats.




5, If you could introduce the whole world to one ingredient to improve their culinary experience, what would that be and why?
Real Truffle oil, the black or white varity. The majority of what is sold as "Truffle Oil" is actually lab created dithiapentane. 
i understand why they do this, Truffle oil is expensive. VERY expensive. Last time, I paid $50.00 for 10 oz.
However, just a dash of the real deal will do amazing things for your potatoes, risotto, meats, fish , etc.
The scent is downright intoxicating. If I really wan t to "wow" our guests, I'll have this scent filling my kitchen as they are walking through the door.

                                          These are black Italian Truffles

                           And these are roasted fingerling potatoes that I coated in truffle oil, fresh parsley and freshly grated Gruyere cheese. They were amazing if I say so, myself. Full disclosure, I shamelessly stole the recipe from Gordon Ramsey after having them at one of his restaurants.


Well there you have it, cooking thoughts with SheShe. As always, I'd love to see your answers as well.

XO,
SheShe