What's the Best Cooking Advice You Got from Your Mom?
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Maybe they gave us some great recipes, showed us how to roll out pie crust just so, or perhaps they simply gave us the independence and encouragement to make dishes for ourselves. Whatever the case, moms are a major influence when it comes to our kitchen skills (or lack thereof). And with Mother's Day right around the corner (this Sunday, May 13), I asked Valley chefs and restaurateurs about their moms and the most important cooking advice they received from them.
A mom we love: Marion Cunningham (Marion Ross) of Happy Days.
Italian meatballs should be slow-cooked for most of the day. And for God's sake, don't stir them.
We grew up where Joe's Farm Grill is, so we had citrus, pecans, peaches, and a huge garden. She taught us to use what grows right around your own house.
My mother had a lot of little tricks in the kitchen when she cooked for big family gatherings. One of things she taught me: If you put enough grated Parmesan in anything it tastes better.
That breakfast and snacks are the only meals throughout the day that can be eaten without the company of others.
My mom taught me how to make the best beef stroganoff, a recipe passed down from my grandmother. It's funny how you remember recipes taught to you as a child even though they weren't written down. Since my mom worked third shift as a nurse, I did a lot of the cooking for the family when I was growing up. She always knew I was going to be a chef one day. I guess I got an early start!