Finding Inspiration for the Kitchen

A meal from LA’s Gjusta

Every week we come up with unique menus for our entire client roster. With two art studios and over ten families, each of which enjoy anywhere from two to five meals prepared by us weekly, that’s a lot of unique dishes to dream up.

So, we’re constantly on the lookout for inspiration. I thought I’d share a few favorite places to find it:

  • Travel
    • Like the rest of the What We Eat gals, I plan entire vacations around food. I’ve traveled to Copenhagen for Noma, Napa for French Laundry and (multiple times) to LA for Gjusta and Gjelina. I’m just as excited by less formal places where I get to see how locals more routinely dine. Finally, I drag my husband to every farmer’s market I can find to taste and learn about new ingredients. I take copious notes on my iphone “Notes” app about all of it.
A farmers market in Turin, Italy
Outside Copenhagen’s Noma
  • Eating out
    • Every opportunity to dine out is an opportunity for inspiration. I order as much as I and my dining partners can stomach, take notes on flavor combinations that excite me and take pictures for plating ideas. While I probably go a little overboard in this department, I suggest ordering something a little outside of your comfort zone. Try to discern the ingredients used and how they might have gone about making it. Obviously this is hard for something like pâté, but I’ve recreated many a restaurant salad, etc. with great success. And because you can tweak things to your preferences at home, you might just like your version even more. I’m also a big collector of restaurant menus. Even though they usually just have a few ingredients listed, if I take notes on them they’re like shorthand recipes.
Documenting a creative dish at Noma

Next time you feel like you’re in a rut, eat out, peruse the internet, or hey, take a vacation! Keep a little notebook handy to jot down dishes, ingredients and recipes that excite you so you have a standing list to refer back to later on.

Happy cooking!

With love, Laura





How to Breakdown a Squash

What We Eat: Squash

Time to shake things up. Up to now, I haven’t shared a single post about cooking – recipes, tips, how-to’s, etc. – which is pretty crazy.  My love of being in the kitchen is what got me into the nutrition field in the first place. And it is a lot easier to make eating well a priority if the healthy food you are cooking and eating actually tastes good. I should be showing you how to do that! So from here on out, I’m going to be sharing a lot more of this type of stuff. It’s fun for me, and hopefully useful for you. Let me know if you’re into it.

First up, how to breakdown a squash. It struck me the other day that if people are limiting themselves to the pre-cut butternut squash at their local Whole Foods, they are missing out on lots of the delicious varietals that don’t come conveniently pre-disassembled. Kabocha, delicata, spaghetti…so many options, each of which have a slightly unique taste and texture. My favorite happen to be the types with edible skin (delicata, kabocha, acorn), because they are quicker to prepare (less peeling) but also because I love the contrast of the soft dense flesh and crisp, almost crunchy skin.

There is no right or wrong way to cut up a squash (or maybe there is according to Thomas Keller, but not for us mere mortals). Just keep in mind that if you want to keep all of your fingers intact, a sharp knife is a total necessity and creating a flat surface to stabilize the squash is always better than trying to cut through it while balancing the round surface on your cutting board.

How do you cut your squash? Whats your favorite variety and how do you prepare it?