When I first decided to start this blog, I set out to completely rip off Julie Powell and cook my way through a Rocco Dispirito cookbook. However, after thinking more about my love for cooking (and for writing), I realized that I wanted an even more long term commitment. Of course, it helped that, due to Rocco's fondness for baby animals and beets, I had to eliminate almost a chapter's worth of recipes. Be warned, I don't cook baby animals. You can point and laugh all you want, but I can't do it. You can't make me! Beets are out due to an allergy, but I won't deny you the fresh pineapple and figs that I am also allergic to. I have guinea pigs lined up, and they can try the recipes that look too good to not try because of a silly swollen tongue.
Tonight, I begin this self-inflicted adventure. I will start with Rocco's Pork Chops and Potatoes, and then begin on a journey of finding the best of the best recipes via the masters: celebrity chefs, family, friends, and hopefully some readers will pass along their favorites for us to explore together too. Chefs all around the world make the best dishes because they love it. They love their food. All cooks have a treasure of a recipe in their pocket. I'm here to discover what those are.
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