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Erin Scott is the blogger behind Yummy Supper, and now author to the book of the same title, "Yummy Supper." Since being diagnosed with Celiac disease a few years ago, Erin was motivated to expand her cooking repertoire and make delicious, honest meals for her family. Not only does she make food preparation look simple, she also pays special attention to the seasons and what is currently available. Her creative approach to cooking and food is inspiring and you'll love her and her recipes even if you can have bread.
What’s your earliest cooking memory? When I was a little girl, my mom cooked all the time. I remember her making pies and tarts and giving me the scraps to play with. It was so satisfying and empowering to create my own little treats—first forming the dough between my fingers, then laying on slices of apple or a handful of berries, and finally topping the whole creation with a light sprinkling of sugar. Nothing tasted better than those tiny pies I’d made myself.
How would you characterize or describe your cooking style today? Simple, seasonal and fresh.
What’s your favorite thing to cook at home? Why? My cooking almost always starts with a seasonal ingredient as the inspiration. These days, tomatoes are still going strong at the market and I cannot resist buying them by the crateful. I then bring the juicy beauties home, roast up a tray or two, and maybe make an Insalata Caprese, a BLT or a batch of Sunshine Soup. When I let the ingredient speak to me with its natural deliciousness, the rest of the meal usually makes itself known.
What are three things you have in the pantry at all times? Good olive oil, Maldon sea salt flakes and almond flour
What’s your “There’s Nothing in the Fridge" dinner? The one thing you often whip up with very few ingredients or perhaps very little inspiration? My recipe for Spaghetti Dinner with Rainbow Chard, Bacon and Cream (you can find the recipe in my new cookbook) fits this bill to a tee. I came up with this recipe one night when my gang was hungry and we had a nearly empty fridge. We happened to have a couple bunches of rainbow chard on hand, a nub of good Parmesan, a little cream, bacon and dry spaghetti. Before I knew it, I’d layered all of these wonderful flavors together into a seriously satisfying meal. I love that everything comes together in one bowl of happy comfort food.
What are some of your kitchen goals—ie., skills you want to improve on or recipes you want to try or master? Since going gluten-free, I’ve mostly let go of the notion of bread. I’ve been so inspired by the amazing array of ingredients that are naturally gluten-free (everything from millet to amaranth) that I haven’t really missed bread much. That said, I think it could be a fun challenge to try my hand at making a beautiful loaf of GF bread, a nice sourdough perhaps.
How has becoming a mother changed your experience as a home cook? My cooking has changed in so many ways since becoming a mom. I’ve always loved to cook, but I have to tell you that when my kids were babies I barely made it into the kitchen. Sadly for me, neither baby was patient about being in the kitchen with me while I cooked.
I did eventually find my way back to the kitchen and in fact the kids have done a 180-degree switch and really love helping out in the kitchen too. I get a thrill out of introducing the kids to new food and flavors, but I find I have to do it in a gentle and respectful way. I find that kids are very happy to try new things when they’ve had a hand in the cooking. I’m a big fan of simplicity and letting the ingredients shine in a natural way and that seems to suit picky kiddos too. Simple roasted Brussels sprouts, a deconstructed California Cobb, Radishes with Butter and Salt … the kids love to nibble when their food is recognizable to them. I’m definitely not one to “sneak” veggies into a dish. I think the kids trust me and know that they can go at their own pace and discover the joys of food in their own way. This makes me a happy mama.
Besides other cookbooks or food blogs, where do you draw inspiration for your cooking? Our backyard garden is my cooking muse in many ways. We don’t grow enough food in the tiny space to feed our family, but we do have an amazing array of edibles that always make me excited to spend time in the kitchen. I particularly like growing harder-to-find goodies like lemon verbena, nettles, tomatillos, rose geranium and sorrel.