Sunday, February 19, 2012

Welcome to the Culinary Exploratorium


Welcome to The Culinary Exploratorium, the space that contains the delights from my kitchen to those of the world. Here I invite you to join me in investigating, discovering and creating authentic dishes, adding my new twists to the classics, and experimenting with old flavors brought into a new culinary scene.

At the Culinary Exploratorium, I feature recipes from the Classic Kitchen, where I take traditional fare and add twists and turns to enhance the classic flavors. Calling from classic recipes, this portion of the Exploratorium often encompasses family favorites made healthy, and as such, many of the meals that I eat on a regular basis.

Frequently an extension of the Classic Kitchen, the Confectionary Kitchen is where my favorite hobby flourishes- or shall I say, swelters. In this kitchen, all of my baked goods- the classics, the classics with a twist, the not-so-typical, the originals, and the internationally-inspired- are featured. Sometimes drawing from the kitchens of others, this section highlights the best of the best, the best of the healthiest, and the best of the unusual. And of course, it is all mouthwatering!

A crucial part of the Culinary Exploratorium is the Kerosene Kitchen, where I present the recipes of people, women mostly, who crouch around single burners with attached gas tanks, cooking simple, yet flavorful, dishes that pop.

I also bring you into my kitchen, where I take many of these authentic dishes and adapt them to be accessible for an American (or Western) kitchen and, occasionally, palette. My aim here is to maintain as much authenticity as possible, but to also account for approachability. In the kerosene kitchen at home, I experiment with this balance, but I always aim to be clear with where I am veering from traditional recipes.

Lastly (but not least-ly!), the Canteen Kitchen exhibits photographs and reviews of food I've found in restaurants that I think has good elements. It is official- the incorporation of this kitchen into the Culinary Exploratorium means that I have now become one of those people who photographs all of my food in restaurants. The upside is that in this section, I make my own attempts at those Canteen favorites.

The Culinary Exploratorium is the virtual space where all of the kitchen’s I have cooked in, or experienced the results of, merge together to form one Exploratorium, one singular evolution, amalgamation, and abundance of flavor that will make your taste buds sing.

Please join me in discovering them!

Happy Exploring, and of course, Eating,

Kelsey
Culinary Explorer




Welcome to the Classic Kitchen


The Classic Kitchen is where I take traditional fare and add twists and turns to enhance the classic flavors. Calling from classic recipes, this portion of the Exploratorium often encompasses family favorites made healthy, and as such, many of the meals that I eat on a regular basis.

The food featured here will include dishes like

·     Tomato-fennel Soup with Orange Zest and Pesto Grilled-cheese with Aged Cheddar,
·     Healthy Chicken Fajitas, and
·     Pesto Spaghetti Squash with Tomatoes and Pine Nuts

I hope you enjoy these flavorful and healthy variations of the classics as much as I do!

Roasted Vegetable Tart with an Herbed Crust and a Balsamic-Pesto Drizzle

Welcome to the Confectionary Kitchen


Here in the Confectionary Kitchen, which pulls from all of the kitchens in the Exploratorium, all of my baked goods are featured. Sometimes drawing from the kitchens of others, this section highlights the best of the best, the best of the healthiest, and the best of the unusual.

A few dishes examples of dishes that would be found here are

·     Lemon-Poppy seed Muffins with Blackberry Filling
·     Healthy Individual-sized Apple Crisps
·     The Ultimate Chocolate Fudge Cake
·     Moroccan-inspired Spice Cookies with Honey-Date Filling

Baking is currently my biggest personal problem (has anyone heard of a 12-step program?), so I hope you will join me for the best bad habit ever.

Mocha Cupcakes with Blackberry Lime Buttercream

Welcome to the Kerosene Kitchen


The Kerosene Kitchen is where I present the recipes of people who cook on single burners with attached gas tanks, making simple, yet flavorful, dishes that pop.

In this space, I also take you into my kitchen, where I cook many of these authentic dishes and adapt them to be accessible for an American (or Western) kitchen and, occasionally, palette. My aim here is to maintain as much authenticity as possible, but to also account for approachability. In the kerosene kitchen at home, I experiment with this balance, but I always aim to be clear with where I am veering from traditional recipes.

Some recipes that I cook in my kerosene kitchen include

·     Moroccan Tajine (Savory Stew)
·     Tom Yum Gai (Thai Clear Soup)
·     Channa Dal (Indian Chickpea Lentils)
·     Bhaigan Bhartha (Indian Smoked Mashed Eggplant)

The flavors I use in all of this international cooking mostly develop from a slow-cooked approach, but are well worth the effort. 


One of my original creations: Peanut Encrusted Chicken with a Thai Herbal Salad and a Penang Curry Drizzle

Welcome to the Canteen Kitchen


The Canteen Kitchen exhibits photographs and reviews of food I've found in restaurants that I think is worthwhile presenting. It is official- the incorporation of this kitchen into the Culinary Exploratorium means that I have now become one of those people who photographs all of my food in restaurants. The upside is that in this section, I make my own attempts at those Canteen favorites.

I intend to display food from all sorts of restaurants here, ranging from Celebrity Chefs’ restaurants, to holes in the wall and food carts. Each has something unique and interesting to offer, and when I attend, I take you to them with me.

New York Cheesecake with Caramel Sauce (Amaretto Bread Pudding in Background)
Ca Va (Todd English)

About Me


Hello! 

I am a mathematics graduate from Scripps College who now lives and cooks in New York City. I was born a foodie, and have always loved to eat. In high school, I discovered the food network. I started creating lavish meals based on the inspiration I saw there, and then was further encouraged when a chef at a four star restaurant hired me for my summer breaks in college to work as a prep chef and line cook. 

From there, things spiraled happily out of control. I spent eight months last year traveling around the developing world to write a cook book on rural, traditional, and authentic cuisine, and my experiments with food have only evolved. 

Now, I spend a lot of time playing with recipes from my book-in-progress, tweaking recipes I find in old cookbooks, online, or from friends, and making my own. Baking has been my most invigorating challenge recently, and as such, my tiny oven has been in overdrive.

The newest addition to my culinary repertoire, which has been a slow one, is the discovery of the culinary 'scene.' It is giving me a whole new world of food to enjoy and mimic, which is a great addition to my normally 'people-centered' approach.

I believe wholeheartedly that food should be an experience- not just something we suffer through for sustenance. As such,  my writings here aim to share something of a culture, or an individual, or maybe just a little peek at the 'scene,' but most of them, at the least, demonstrate much of the flavor that come out of my hallway turned kitchen.

So thanks for joining me on this journey. I hope you'll enjoy it as much as I do.

Kelsey




Contact Me


I am always open to comments, collaborations, and requests, and I love a good food chat almost as much as cooking good food, and the best usually comes from more than one mind. I can be contacted at:


Looking forward to hearing from you!