Creating a “Signature” Food

July 9, 2008 at 1:23 pm Leave a comment

Over the last several months, I’ve been evolving into the Sassy Chef, cooking like never before and even creating my own recipes.  It’s commonplace for lots of women, but for me, it’s momentous.  I need to celebrate… and do something significant to mark this transition.

Like a “signature” scent and a “signature” look, I’d like to develop a “signature” food.  Obviously, food is a HUGE part of my life, and I’d like to be known for something fabulously tasty and healthy, too.  But where do I start?  What category of food should I focus on??  Yikes!  There are SO many choices!

I’ve done a lot of experimentation with my peanut butter cookies.  Should cookies be it?  Everyone adores cookies.  Chocolate Chip is a favorite, first baked by Ruth Graves Wakefield in the 1930s at the Toll House Inn and hailed ever since as a gastronomic delight.

Then again, I’m pretty quirky, so like my PB&J party, my “signature” food may need to be something a little wacky… a little “off the beaten path”.  Something using boxed mac-n-cheese, perhaps?  I gave this a great deal of thought last night: what recipes could I create using boxed macaroni and cheese as my base?  And, could I create desserts with it?  If so, I would have a winner of a cookbook on my hands, akin to Mini-Mart a la Carte.  It had potential… until I discovered that Toni Patrick had already done it in 101 Things to Do with Mac & Cheese.  No worries; my version might have legs… or teeth, depending on how you look at it. (hee, hee, hee)  After all, her book doesn’t have desserts.

So, that’s my latest goal: create a “signature” dish and build a fun and funky cookbook around it.  Who knows? I might just be on to something.  In the meantime, it’ll be a super darn hoot to share the experiments with you. J


Entry filed under: about me, food review, recipes.

Analysis of a Binge Cranberry Ginger Muffins

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