#chef rossi

[queerguru]

More New Friends ……(how lucky can we get ) | | QUEERGURU

This week has seen more new friends (and a few old ones) being interviewed for QUEERGURU TV : they include Bob Mackie, Marilyn Maye, Chef Rossi, Marti Gould Cummings, Mrs. Kasha Davis, Darienne Lake, Pandora Boxx, plus Bruce Vilanch, Miss Coco Peru, Senator Julian Cyr, Miss Richfield 1981 Miss Conception etc etc

This week has seen more new friends (and a few old ones) being interviewed for QUEERGURU TV : they include Bob Mackie, Marilyn Maye, Chef Rossi, Marti Gould Cummings, Mrs. Kasha Davis, Darienne Lake, Pandora Boxx, plus Bruce Vilanch, Miss Coco Peru, Senator Julian Cyr, Miss Richfield 1981 Miss Conception etc etc

[queerguru]

Chef Rossi is a wild spirit : a cutting edge chef caterer with a taste for the weird and wonderful who turned her colorful Jewish past into a best selling memoir and hit play. Quick witted, wickedly funny she talked to QUEERGURU about The Raging Skillet and how as a feminist lesbian punk she just loves to stir it all up

[thefeministpress]

One word: CHEESE

To celebrate the publication of Chef Rossi's memoir, The Raging Skillet, FP staff has decided to share the recipes close to our hearts & kitchens! Here is FP's Publicity and Events Coordinator Lucia's installment!

I love this Ina Garten recipe for “grownup mac and cheese.” I don’t remember when I first ate it,  just that my mom pulled it from one of the many Barefoot Contessa cookbooks she keeps in her kitchen. This meal has certainly been a staple in my life. It’s a celebratory recipe. My mom made this dish for birthdays, successful report cards, graduations, tough days, movie marathons and sleepovers—and now she makes it when I visit home. 

I distinctly remember the first time I made the dish myself, taking over for my mom as I stirred the roux (which is not an easy thing to do!)

 This has become one of my favorite things to cook. I made it for my brother for letting me stay on his futon for a month. I made it for a friend after she got a promotion. While the cheese is expensive, it’s a truly perfect comfort food and worth an occasional splurge.

Be sure to watch the pasta and don’t overcook! This is delicious with or without the tomatoes on top, depends if you’re feeling fancy or not!

[thefeministpress]

It took some doing, but as I wove layer over layer of sun-dried fruit--apricots, apple slices, pineapple rings, and papaya spears--along a four-foot oval, it began to resemble my vision: a giant, edible vagina.

Chef Rossi from her memoir, The Raging Skillet

[thefeministpress]

I created a buffet of finger food for the Vanilla Ice party: vanilla swordfish kabobs, shrimp on ice, baby vegetables. I thought I was rather clever, but Vanilla arrived wasted and announced he only ate John's pizza or Taco Bell.

Chef Rossi from her memoir, The Raging Skillet

[thefeministpress]

A smile and any opportunity to show just how many food items really do look like genitalia can really make the day flow a little easier. I mean, have you ever taken a good look at a papaya? Downright pornographic!

Chef Rossi from her memoir, The Raging Skillet

[thefeministpress]

Rainy day got you down? Here’s some soup

The Raging Skillet by Chef Rossi comes out today! To celebrate Rossi’s story of cooking her way through some of the most unlikely kitchens in New York City, we have decided to dig through our recipe books for the dishes that mean the most to us. Here is the next installment of this series from FP staffer, Jisu!

This was the first Korean recipe I’d ever attempted on my own, a couple of years ago, and unfortunately that remains the case to this day. I personally find it difficult to cook Korean food because I don’t know how to do so without stocking up on a bunch of ingredients—often ingredients that I wouldn’t be using in the rest of my cooking—and also without making a bunch of food. Since I cook for myself in bursts of motivation, but never consistently or responsibly, homemade Korean food is pretty much out of the picture unless I’m back at my parent’s house. Still, I made this soup twice (once for myself, then again for American friends) because I was so surprisingly pleased by how well it turned out the first time. Unfortunately the second time I was a bit rushed and missed like one dried anchovy in the broth, which grossed out my good friend’s annoying friend.

[thefeministpress]

I knew in an instant that he knew what I'd been trying to hide for years, the reason I always met my school friends at their houses--I lived in an insane asylum. As the observer, I considered myself then, as I do today, the family anthropologist. My mission, like that of all great historians and Andean plane crash survivors, was simple: I had to survive at all costs to tell the story and, you know, become a caterer.

Chef Rossi, from her memoir, The Raging Skillet