Our featured member this week has a lot of skills under her belt. From cooking to sewing to beautiful crafts, there isn’t much that she can’t do. Let’s all say hello to the lovely Calli of callimakesdo!

Calli is a stay-at-home mom who loves spending time with her family, whether it be on the slopes or around a campfire. She has three children with ages ranging from 8 to 9. “No, that wasn’t a typo,” she explains. “I had three kids in 18 months, something I wouldn’t recommend to anyone who likes their sanity.” She loves the smell of baking bread, her garden, her camera, hiking shoes, and her sewing machine. She gets a kick out of being resourceful, and her blog Make It Do showcases her resourcefulness and hardworking nature.

Of course, we know her here from the wonderful recipes in her recipe box. Calli enjoys being creative when it comes to cooking, trying out new recipes and experimenting. “Cooking is also very aesthetic for me,” she adds. “I love the smells, colors, textures, and tastes of cooking.” She loves sitting down every night for dinner with her family, talking and enjoying each other, and she says good food makes it all better. Especially when even the bit player side dishes look good enough to be the main course.

Clockwise from top left: Buddy Loves Baked Beans, Easy Peasy Bread Sticks, and D’s Southwest Chicken Tortilla Soup.

 
 
 
When asked about her go-to meal, Calli’s answer is simple: salad. She rarely serves a meal without a salad, either as a side or as the main course. She loves main dish salads with grilled chicken, fish, or steak, and Calli tries to make her salads according to the season. “My kids don’t eat everything I serve,” she says, “but I serve it nonetheless.” As a result, her children have become quite daring eaters. Calli also offers that one way to get kids to eat salad is by always having buttermilk ranch dressing on hand.

Clockwise from top left: Chicken Milanese, Cabbage Rolls, Chicken Salad Sandwiches , Chicken Enchiladas, and Eggplant Parmesan.

 
 
 
Calli loves food with lots of flavor, preferably on the spicy side. She also loves anything sour and uses a lot of onion and garlic in her cooking. Her palate is ecclectic and runs the gamut, from Tortellini Soup to Chicken Tikka Masala to a Greek salad with chicken and Carnitas Dulce. We even see that kind of variety in her breakfast recipes, from Busy Day Bran Muffins to a delightful Mexican-style Green Chile Egg Casserole and a lovely Harvest Vegetable Quiche.

 
 
 
Her snack of choice is popcorn with butter and Parmesan cheese sprinkled on top. “I love popcorn,” she admits. “I try really hard to limit myself to eating it once a week.” She confesses that she has most trouble in the kitchen when it comes to cookies. “I like to blame it on the altitude,” she explains. “If I don’t adjust my recipe, I often end up with pancake cookies.” Calli, from the looks of all your wonderful dessert recipes, I think you have that adjusting part down pat.

Clockwise from top left: Famous Mint Brownies, Orange Poppy Seed Bread, Lovely Little Chocolate Bundtlettes, Eva’s Apple Pie, and Peanut Butter Cup Cookies.

 
I’ll take one of each, please. And if you want to make it a double, I won’t complain.

I know you want to learn more about Calli, so let’s get right into the interview!

 
 
Q: Tell us more about yourself.
A: I once worked a summer in a fish cannery in Alaska … and I still love to eat fish. I am and love being a Cub Scout leader; 8-year-old boys are a kick to be around. One of my favorite movies is “Waking Ned Devine.” I hate coconut. Apparently, I hum in my sleep. And I always see the glass as half full.  

 
Q: Who inspires you?
A: My mom and dad. They are both wonderful cooks. And their home seems to always be full of hungry people. They have at least 25 people to Sunday dinner on a regular basis. They are never daunted cooking for a crowd and everything they make tastes amazing. I’ve learned from my mom how to find a few favorite recipes and work with them until they’re perfected.

 
Q: Any strange food preferences?
A: I usually eat pancakes without syrup. I scrape the frosting off of my cake if it’s too sweet and I never eat the center from an Oreo cookie … unless it’s mint. I also love mustard pickles. It’s a canned concoction of pickling cukes, pearl onions, red pepper and cauliflower in a mustard sauce. I love it on roast or ham. It’s an old-fashioned canning tradition and most people have never heard of it.

 
Q: Do you have a memorable kitchen disaster to share with us?
A: My husband’s grandmother was an amazing pie maker. Before she died, my husband went to her house to help her make her Thanksgiving pies. Luckily he wrote everything down, because her family-favorite apple pie didn’t have a recipe other than what was in her head. After she passed away, I took on the challenge of making pies for Thanksgiving. But the dinner wouldn’t be the same without her apple pie. The day before Thanksgiving, I made her recipe carefully, following my husband’s handwritten instructions to the letter. I baked off the pie scraps with cinnamon and sugar and to my delight the crust was flaky and delicious. Since, I wanted it to be fresh for Thanksgiving, I decided to bake the already filled pie the following morning. I covered the unbaked pie with plastic wrap and tossed it in the refrigerator. The next day I baked the pie as planned. It came out of the oven looking beautiful and smelling even better. But when it came time to serve it, I was in for a shock. The whole bottom crust was straight mush, absolutely horrible. My failure was made so much worse because it was Eva’s Apple Pie. I learned the hard way that an unbaked pie crust needs to be baked immediately after the filling goes in. You live and learn, don’t you? And I can laugh about it … now.

 
Q: Complete the sentence: “I panic when I realize that I’m out of …”
A: Olive oil. But maybe that’s because I recently did run out and I didn’t know how to make dinner without it.

 
Q: What is your favorite kitchen tool?
A: That is a hard one. I love my Universal Bosch for breadmaking, my santoku knife, and I love my 8-cup Pyrex measuring bowl. But if I have to pick my very favorite, it would have to be my Le Creuset cookware. They are the hardest working pans in my kitchen and I especially love my Dutch oven.

 
Q: What food item do you always make at home and never buy at the store anymore?
A: For years I was intimidated by making pie crust. I had tried here and there to make crusts with mixed results. I usually bought frozen crusts from the grocery store when it really mattered. Finally I got smart and called my mom to ask for a lesson. After making them with her and really watching her techniques I’ve became a lot more confident. I also made a small investment in an inexpensive fabric pastry frame, which I love. I love making pie and a homemade crust is so much better than a frozen store-bought crust. There are just some things in the kitchen that take practice.

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Thanks, Calli!

 
Check out more of Calli’s recipes in her Tasty Kitchen recipe box. For even more recipes and fun stuff like crafts, sewing projects and tutorials, cleaning tips and so much more, visit her blog Make It Do, where she shows us the many ways to “Make it. Do it.”

 
She’s the Canadian behind all those wonderful dishes with flavor combinations that always hit the mark, and her food writing is both engaging and informative. I know many have been wanting to learn more about her, and today’s the day we get to do just that. Say hello to our lovely cookincanuck—Dara Michalski.

Dara was born in eastern Canada and avers that she’s a Canadian at heart. A Utah resident for the past 10 years (happily, she adds), she’s the mother of two young boys and wife to a husband who stands by her through thick and thin and even through uncooked meat (more on that later). In her blog Cookin’ Canuck, she writes that they’re both consultants for families looking to set up intensive behavioral programs for their children with autism. “We are dedicated to making these amazing children reach their full potential.”

Talented and compassionate. It’s a winning combination.

Dara attributes her love for cooking to her parents. Her mother is “a fabulous, instinctual cook” who grew up in Jamaica, and her parents spent the first years of their marriage in Malaysia. Her mom often used (and still does) unusual spices and flavors in her cooking, and it’s not surprising to see that many of Dara’s dishes show off so many different international influences.

Clockwise from top left: Soba Noodles and Vegetable Lettuce Wraps with Hoisin and Chili Sauce, Chicken Kebabs with Pomegranate-Spice Marinade, Mum’s Savory Beef and Potato Curry, Sage and Gorgonzola Gougeres (Cheese Puffs), Baked German Apple Pancake with Nutmeg and Ginger, Tortilla Stacks with Italian Sausage, Roasted Red Pepper and Feta Cheese, African Tomato and Peanut Soup with Sweet Potato and Chickpeas, and Shrimp, Sun-Dried Tomato and Asparagus Bucatini in White Wine and Garlic Sauce.

 
 
 
Although Dara has a few favorite celebrity chefs, like Giada de Laurentiis, Curtis Stone, and Bobby Flay, she says that ingredients themselves—seasonal ingredients, to be exact—are what inspire her. She’s become more adventurous with her cooking, and has developed a good sense for what flavors work well together (according to her palate). This opens up the field for her to play around with various combinations of flavors and textures. “Some recipes completely bomb,” she admits, and “nothing puts me in a bad mood faster.” But others become dishes that her family can’t live without.

Clockwise from top left: Chicken, Corn and Potato Chowder with Green Chiles and Cheddar Cheese, Caramelized Onion and Spinach Olive Oil Quick Bread, Crispy Parmesan Cheese and Rosemary Cups with Spinach and Strawberry Salad, Potato-Crusted Quiche with Pancetta, Sun-Dried Tomatoes and Spinach, Zucchini, Tomato and Gorgonzola Puff Pastry Tarts, Wild Mushroom and Cornbread Panzanella Salad, and Spicy Asian Slaw with Napa Cabbage, Carrots and Ginger Dressing.

 
 
 
Her father, on the other hand, has always been their “Sandwich King, and can make a mean batch of scrambled eggs.” He signed up for a series of cooking classes some years ago, and now they all benefit from his baking skills. And although Dara has a penchant for salty foods, her dessert creations make it apparent that she’s got some serious baking skills of her own.

Clockwise from top left: Rhubarb Cheesecake Bars with Gingersnap Crust, Blueberry Coconut Ice Cream (Gluten- and Dairy-Free), Summer Cherry and Crystallized Ginger Crumb Bars, Chocolate and Orange Benne Wafer Cookies, Chocolate Shortcakes with Raspberries, Ice Cream and Creme de Cassis Fudge Sauce, Coconut and Chocolate Fudge Bars, and Triple Chocolate Mint Cookies.

 
 
 
Do you know what else I love about Dara? I mean, aside from all the yummy food and gorgeous photography? I love that she posts potentially dangerous drink recipes like Kamikaze Cocktail (on the left) and Watermelon Mojito (on the right).

I don’t know about you, but I could use a drink right about now.

 
In the meantime, let’s turn the post over to Dara so she can answer some more of our questions. I bet you’re dying to hear about that uncooked meat fiasco. We’re all ears, Dara!

 
 
Q: What are your favorite ingredients or food pairings?
A: Salt, salt, and a little more salt. While I do enjoy sweet treats, I am a salt fiend. Soy sauce is, hands down, the favorite and most-used ingredient in my kitchen. Anyone have a recipe for a soy-sauce based cocktail? I would be indebted to you forever.

 
Q: What is your go-to dish or meal?
A: If it is fleece-wearing weather, then I develop insane cravings for two foods: my mum’s curry and my Pasta Wonder dish (named by one of my friends), which is spaghetti with Italian sausage and a creamy mascarpone sauce. When my fleece is replaced by a bikini (yeah, right), I fire up the barbeque almost every night and throw on whatever meat, seafood, or veggie that happens to be in the fridge.

 
Q: And if you had to eat something right now with only 3 minutes to get it ready? What would it be?
A: Crackers with a slice of cheese and a dot of ketchup, melted in the toaster oven. This is inspired by the open-faced cheese melts that I loved as a kid.

 
Q: It’s hard to imagine you having any kind of difficulty, but we’ll ask anyway. What gives you the most trouble in the kitchen?
A: Despite marrying into an enthusiastic pie-making family, I have never actually made a pie myself. Sure, I have baked beautiful pies under the tutelage and close supervision of my mother-in-law and my husband’s cousin. I even have a beautiful Emile Henry pie dish in my cupboard, which looks at me scornfully (I swear) each time I push it aside to lift out another dish. However, making a pie crust without the moral and culinary support of others intimidates the ba-jeepers out of me. Perhaps this doesn’t sound like something to be concerned about, but my husband is a pie boy, through and through. I’m determined to get past this little hang-up of mine this summer.

 
Q: Give us one of your favorite kitchen tips that you wish you’d always known.
A: I am finally getting the hang of determining if meat is properly cooked by gently pressing on the top. For years, I would make about four or five incisions into the meat to test for doneness, which would send all of the meat’s juices running out of the steak. If the juices are on the plate, that means they are not in the meat. Not good.

 
Q: What food item do you always make at home and never buy at the store anymore?
A: Over the past year, I finally conquered my irrational fear of yeast. Every Friday night, I make a couple of batches of pizza dough and we top it with seasonal produce, seafood, or our favorite—a Thai chicken mixture. I found that a very hot oven (500 degrees F) and a pizza stone make all the difference for a homemade crust.

 
Q: Okay, we’ve waited long enough to hear about this uncooked meat business. Spill the beans. Tell us the story of your most memorable kitchen disaster.
A: When my husband and I had been dating for several months, I decided to pull out all the stops and roast a chicken for the first time. At that time, that was a pretty big undertaking for me. All that I had dared to cook for him up until that point was pasta with jarred tomato sauce and simple stir-fries. I scoured magazines and the internet for the best recipe and any chicken roasting tips I could find, hoping against hope that I could succeed in presenting a dish that wouldn’t poison us. All seemed to be moving along swimmingly at the beginning. It roasted to a beautiful golden brown, and the thermometer appeared to be telling me what I needed to know. After letting my beautiful creation rest, I brought it to the table for a dramatic display of carving. As I cut into the chicken, however, I realized that it was raw. Pink in places that you do not want to see any pink. I was devastated! I actually burst into tears. My husband insisted on taking photos of me holding the pathetic bird (from its best, uncarved side). The pictures show a young, red-eyed woman, tears streaming down her cheeks, holding a chicken that had seen better days. I give credit to my husband that he didn’t drop the camera and run.


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Dara, I could listen to you all day. You are funny, engaging, and most of all, you can cook some great grub for me after we talk. Okay, after you talk.

 
Dara’s recipe box here at Tasty Kitchen is bulging with all sorts of great recipes. I highly suggest browsing those delicious pages. There’s even more goodness waiting for you in her blog, Cookin’ Canuck, which is as fun to read as it is to ogle. And there’ll be lots of ogling, believe me.

 
Meet Deborah Mele, also known here as italianfoodforever. And those photos above are her recipes here at Tasty Kitchen. Yes, every single one, as of this writing.

With entries for drinks, salads, canapes, soups, main courses, desserts, and of course, pasta, you can theoretically print out her entire Tasty Kitchen recipe box and have an Italian cookbook in your hands.

Deborah also has her site, Italian Food Forever, where she shares cooking tips, cookbook reviews, travel journals, and of course, more recipes. She says that although she may not be Italian by birth, she is undeniably Italian by heart. While she does occasionally branch out, almost everything she prepares at home is either Italian or inspired by Italian ingredients, like her Panettone French Toast with Caramelized Apples below.

 
 
 
It was in Italy that Deborah says she “learned to prepare everything from breads to pastas, and anything in between.” Or, as we say here, from soups to nuts. Which, incidentally, she’s managed to combine in one bowl, in her Creamy Porcini Chestnut Soup pictured below.

 
 
 
While Deborah believes in making everything from scratch in her own kitchen, she also understands that this may not always be possible for those who have limited time in their busy days. Mindful of that, she offers ideas for cutting steps whenever possible. But sometimes, shortcuts are unnecessary, and her Quick and Easy Zesty Sausage Pasta below is a 30-minute meal that tastes like it was simmering for hours.

 
 
 
Deborah maintains that the essence of Italian cooking is simplicity, using the freshest seasonal ingredients and basic cooking techniques to bring out the natural flavor of the food. And she shares many such simple, basic and incredibly heart-warming recipes, like the Warm Goat Cheese In Tomato Sauce pictured below. It really doesn’t get any simpler than that.

 
 
 
We’re truly happy to have Deborah here. From demystifying panna cotta to gorgeous dishes like those Herbed Goat Cheese Mini Flans that I can’t stop thinking about, Deborah has so much to offer us, and she does so in such a generous way.

 
 
So let’s jump right into the part where we ask her questions, and get to know the lovely Deborah Mele a little better!

 
 
Q: What do you enjoy most about cooking?
A: I love cooking with ingredients that inspire me and that are usually fresh and locally grown. When we are spending our yearly 6 months in Umbria overseeing our farmhouse rental, I visit the outdoor markets almost every day and look for my inspiration for what I will cook that day from the seasonal local ingredients I find there.

 
Q: Any favorite chefs or food celebrities? Who inspires you?
A: The person who inspired my love of cooking the most would have to be my Italian mother-in-law, who never measures anything and who taught me that being a great cook was as much from the heart as it was from the head. Of course, if one loves Italian cuisine, it is impossible not to be inspired by such celebrities as Marcella Hazan, Mario Batali, or Lidia Bastianich.

 
Q: What is your go-to dish or meal?
A: Pasta, of course! I LOVE pasta because I can create an amazing sauce in the time it takes to cook the pasta and have a meal on the table in less than 30 minutes.

 
Q: What if you had to eat something right now and had only 3 minutes to get it ready? What would it be?
A: It’d be a peanut butter and banana sandwich (a childhood favorite I never outgrew).

 
Q: Give us one of your favorite kitchen tips that you wish you’d always known.
A: That when making bread, weighing your ingredients is much more accurate than measuring them.

 
Q: What gives you the most trouble in the kitchen?
A: I am embarrassed to admit that I do not like—and am even nervous about—deep frying. I always worry I will end up with my entire kitchen on fire!

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Thank you for answering our questions, Deborah! And since cooking truly is a matter of the heart, thank you for sharing yours with everyone.

For more of Deborah, her cooking, travels, and her great love for the Italian kitchen, head to her site, Italian Food Forever. Her passion for food is such a joy to experience.

 
Our featured member this week is a Southern belle, through and through. She says that she’s almost always barefooted in the kitchen because of her Southern upbringing, where little girls in beautiful hand-sewn dresses walked around in bare feet. Everyone, say hello to barefootbelle!

Barefootbelle is Dorothy Bradshaw, born and raised in Montgomery, Alabama. She loves to cook, and started her blog, Belle of the Kitchen, in order to share that love with others. And of course, her recipe box has quite a number of good old Southern favorites in it.

Clockwise from top left: Montgomery Mint Tea, Roasted Peanuts, Sour Cream Biscuits, Buttermilk Sweet Potato Pie, Pimento Cheese, and Cornbread For Your Chili.

 
 
 
After four years of marriage, Dorothy and her husband set out for the Northeast to become full-time seminary students for three years. She confesses that the move to Pennsylvania was a bit drastic for two born and bred Southerners. She lists “fast speech, a sense of patriotic history, several feet of snow, street parking in several feet of snow, and trying to buy groceries and bring them home through several feet of snow” among the things characteristic of “the true depths of Yankee living” that they’ve experienced since their move. Also in this list: new and exotic (to her) ingredients, and geniune, real people. She says that the Northeast is not quite as harsh as many Southerners think, and that the people are kind and honest.

The food, she admits, is an adventure. The adventure of being out of her comfort zone has allowed her to expand her horizons and try new and different ingredients. So although her freezer and pantry are stocked with a number of Southern goods (like stone ground grits, Alabama pecans, and her mom’s fig preserves), see if you can pick out a few of the “new ingredients” in some of her wonderful main course and soup recipes below.

Clockwise from top left: Chicken Corn Soup, Quick Curry Chicken, Bow Tie Pasta with Oven Dried Tomatoes, Asparagus, and Boursin, French Spring Soup, and Vegetable Fajitas.

 
 
 
She’s quite the baker too, be it yeast dough or quick breads. You can see definitely see the Southern influence in her Bourbon Pumpkin Pecan Bread, but she also has that Herbes de Provence Bread that’s more southern France than southern U.S.

Clockwise from top left: Bourbon Pumpkin Pecan Bread, Wheat Pizza Crust, Honey Oatmeal Bread, Cherry Almond Bread, and Herbes de Provence Bread.

 
 
 
Of course, her recipe box is also filled with more than a few great dessert items. Desserts and sweets are quite universal, aren’t they? Looking at the great dishes below, I don’t think South or North or East or West or even from which continent it hails. I’m just thinking plate, and fork or spoon, or maybe just something to use to wipe my fingers and face after stuffing myself with any of these.

Clockwise from top left: Carrot Cake, Chocolate Chunk Cherry Cookies, Black Russian Cake, Orange Rolls, Peanut-Peanut Butter Cookies, and those tantalizing Lemon Triangles.

 
 
 
Dorothy also says that she just can’t get enough of good, fresh seafood, and that she makes a mean homemade mustard that she thinks makes a ham sandwich or a good burger phenomenal. More bits of trivia? Her quick snack of choice is stove top kettle corn, and she panics when she realizes she’s out of butter. Her favorite kitchen tool is her Peppermate pepper mill, which she loves so much that when her first one was lost in their move, she bought another one.

I could go on some more about this lovely lady, but why don’t we just let her tell us more about herself and get right into the interview portion of this post?

 
 
Q: What do you enjoy most about cooking?
A: First of all, I love cooking because it is a relaxing, enjoyable and creative outlet. There are so many possibilities in the kitchen, and it is a great way to relax after a day of intense studying! Second, and more importantly, I love cooking for people! My husband was a youth minister before we started this northern adventure, and I found that the best place for me to support him was to cook for the youth group, on ski trips and retreats, for banquets and special events, and in our home. Cooking for others is a way to serve and love them, often from behind the scenes. I love that.

 
Q: Any favorite chefs or food celebrities? Who inspires you?
A: I love everything that my mom puts on the table. I don’t think she’s made a bad dish in her life. I don’t watch cooking programs, but I love to sit down and read good cookbooks, especially those that are like sitting down with an old friend who tells a good story or gives good kitchen guidance, like Frank Stitt, The Lee Bros., and Ina Garten.

 
Q: What is your go-to dish or meal?
A: Definitely Ina Garten’s Perfect Roast Chicken—I could make it in my sleep!

 
Q: Do you have a most memorable kitchen flop ever?
A: As soon as we were finished with school last semester, we drove around 10 hours to my sister-in-law’s house in Knoxville. She was hosting a baby shower, but had some tie-ups at work and a family emergency, and asked me to help out in preparation. Long story short, after a day of driving and then half a day of visiting with family, I made myself at home in her kitchen and started making my “famous” cheese straws, among other things. I used the cookie press to squeeze them out onto a baking sheet, and promptly realized that the baking sheet would not fit correctly into the oven. Well, call it Christmas vacation delirium, but I decided to try using them anyway, with the baking sheet tilted in the oven to fit. No more than two minutes later, I checked on them and they had all slid to one side on one side of the pan (surprise, surprise!). So, I pulled them out, and tried to mix the hot dough back into the rest of the unbaked dough (should have known better, but again, vacation delirium). The hot cheese and butter mixture melted the rest of the dough, and all was lost. Although this wasn’t that big of a deal, I think my exhaustion by that point blew everything out of proportion. By the time my sister-in-law came home late that night, I was in a tearful, determined, cheese-straw-making frenzy (with all new ingredients)! The second batch (on the correct-sized baking sheet) came out perfectly.

 
Q: What, besides post-road-trip cheese straws in someone else’s kitchen, gives you the most trouble?
A: I make a mean BBQ sauce, but I have yet to really love my own pulled pork BBQ from a Boston Butt. My dad’s is amazing. Mine? Always so so.

 
Q: Is there a food item that you always make at home and never buy at the store anymore?
A: I began making homemade yogurt using an electric skillet when I was in Alabama. My parents sent their old (as in 1970s) yogurt maker up here with me, and now I only buy yogurt when I need a starter.

 
Q: Give us one of your favorite kitchen tips that you wish you’d always known.
A: I started keeping a food calendar a couple of years ago. Not only is it a great resource for keeping your family well-balanced and well-fed and incorporating new meals and tastes into your repertoire, it is also a great money- and food-saving resource! We rarely have to run to the grocery for last-minute items because we have the whole week of groceries planned out in advance, and we rarely “waste” uneaten or spoiled food, because we plan for leftovers.

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Thanks for indulging us and answering all our questions, Dorothy!

 
For more recipes from our darling barefootbelle, take a look at her recipe box. (And if you head there on an empty stomach, don’t say I didn’t warn you.) Then visit her blog, Belle of the Kitchen, to read about her old family recipes, or her husband’s verdict on new ones. She’ll even share her kitchen failures, which I think makes this Southern charmer even more endearing.

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