Ask The Chef

I was on the developing team of a new vodka company, my task was to research, write and execute a completed business plan.  While on my way to a workshop for writing the business plans I received the call I was dreading, “Mrs. Dunbar this is Mr. X with the ABC (alcohol beverage control) we will not be issuing a permit for the vodka infusion company, have a great weekend.”

I still went to the workshop and when it was my turn to stand up and deliver my elevator speech about this is what came out. “ Hi, I’m Kate Dunbar,  I am going to awaken your senses through the art of food and seduce your taste buds with fresh flavors and infusions.” I sat down, and giggled then the idea came to me. The French chocolate truffle recipe I make my husband for Valentines Day! Four months after completing my business plan Petite Reve Chocolates was open for business.

Butter, no really butter. Before I ventured into the professional culinary world I knew that butter was either salted, unsalted, Irish or clarified. But then one day at the Winter Fancy Food Show in San Francisco I found the World of Butter booth! Oh my gosh, the European style butters with their 82-85% milk fat and their bright yellow hues just took me by complete surprise. Each and every creamery offered a new taste. I was able to discern between the types of grasses the cows ate and weather it was a high fat or low fat butter with just the color. I use butter daily weather it is on my toast, sandwich or pan to bring a sauce together. I love it and I could not imagine my life with out it.

1. 9” chefs knife, I love this knife I have about 6 of them. It keeps a good sharp edge the handle is comfortable in my hand and its weight is not on the light side nor is it too heavy. This knife will serve you well for an all-purpose utility knife. You can find out more here.
2. Microplane, this tool not only can deliver the smallest cut of citrus zest with out grating down to the pith but it can be used for a fine grate of chocolate or fresh nutmeg and even cinnamon sticks. Learn more here.
3. 10” French Balloon Whip (whisk), from egg whites, whip cream, crepe batter and roux I love this whisk I have 3 and they have never failed me. Get your whip here.
4. 10” Lodge cast iron skillet, I would be lost with out this tool! I can sear steaks, make grilled cheese sandwiches, braise radishes and roast fingerling potatoes. I have 2 of them and I need to order at least 2 more. Find more information here.
5. Kitchenaid 600 series 6qt professional mixer. Hands down I use this almost daily. Weather I am making bread, cookie dough or cake batter. Then there are all the attachments a pasta maker, sausage maker, ice cream churner, food grinder and juicer too.  I have the silver colored one I would like to find a pin striper and have my company logo painted on it for fun. Get your mixer here.

I have fallen in love with Sri Lankan food. After my husband and I journeyed there in 2012 I was completely taken away at the simplicity of the dishes and the layers of spices in the curry dishes. I had the opportunity to stand along side the curry master at an amazing luxury resort. I watched as he measured, roasted and then ground the spices down into a powder. The perfume from it was truly intoxicating and I try to recreate it with each new batch of curry I make.

• Soufflés, it’s a hit and miss each time I attempt one. Some times they are beautiful and fluffy like soft pillow. Or lumpy like bad gravy. I don’t get it but I will keep at it.
• The perfect onion ring, I have not had it yet but when I do I will share it with all of you- give me some places to try but be warned they need to be fresh not frozen.
• Butchering a side of beef. It’s an art that one day I am going to partake in and up until then I will happily sit back and watch my butcher Michael perfect his craft.
• Lynda.com seriously I love it that site saves me and I’m now obsessed.
• Why can’t I grow basil in my garden, I can grow so many other things but never basil. Go figure.
• How can I teach my kids to eat avocados, this does not need an explication I live in Southern California my family grown them on a commercial basis what is wrong with my children?
  

I have been asked this quite often and yes; I do watch some cooking shows. Well, my DVR watches them and when I get a free moment and I remember I have some shows recorded I will watch them. My current recording list has these shows set to record; Southern at Heart, Heartland table, French Food at Home, Barefoot Contessa, Little Paris Kitchen and shhh The Real Housewives of New York  (I know its not a cooking show but its an obsession, go team Carol!)

• Rachel Khoo
• Jamie Oliver
• David Lebovitz
• Ree Drummond
• Maili Brocke
• Thomas Keller
• Julia Child
• Alice Waters