Homemade Quotes

Quotes tagged as "homemade" Showing 1-27 of 27
Amit Kalantri
“Some people when they see cheese, chocolate or cake they don't think of calories.”
Amit Kalantri, Wealth of Words

“The homemade pie has been under siege for a century, and surely its survival is endangered.”
Janet Clarkson, Pie: A Global History

Ljupka Cvetanova
“If you give the apple to me as the worthiest, I will make an apple pie!”
Ljupka Cvetanova, The New Land

Michael Pollan
“Obesity rates are inversely correlated with the amount of time in food preparation. The more time a nation devotes to food preparation at home, the lower it's rate of obesity.”
Michael Pollan, Cooked: A Natural History of Transformation

Amit Kalantri
“No one became a great cook just by reading the recipes.”
Amit Kalantri, Wealth of Words

The moment I put it in my mouth and bit down...
... an exquisite and entirely unexpected flavor exploded in my mouth!

It burst across my tongue, rushed up through my nose...
... and rose all the way up to my brain!"
"No! It can't be!"
"How is that possible?! Anyone with eyes can see there's nothing special to that dish! Its fragrance was entirely inferior to Asahi's dish from the get-go!"

"That there. That's what it is. I knew something wasn't right."
"Asahi?"
"Something felt off the instant the cloche was removed.
His dish is fried rice. It uses tons of butter, soy sauce and spices.
Yet it hardly had any aroma!"
"Good catch. The secret is in one of the five grand cuisine dishes I melded together...
A slightly atypical take on the French Oeuf Mayonnaise. ."
"Ouef Mayonnaise, or eggs and mayonnaise, is an appetizer you can find in any French bistro. Hard-boiled eggs are sliced, coated with a house-blend mayo and garnished with vegetables.
Though, in your dish, I can tell you chose very soft-boiled eggs instead.
Hm. Very interesting, Soma Yukihira.
He took those soft-boiled eggs and some homemade mayo and blended them into a sauce...... which he then poured over his steamed rice and tossed until each and every grain was coated, its flavor sealed inside!
To cook them so that each individual grain is completely covered...
... takes incredibly fast and precise wok handling over extremely high heat! No average chef could manage that feat!
"
" Whaaa?!
Ah! It's so thin I didn't notice it at first glance, but there it is, a very slight glaze!
That makes each of these grains of rice a miniature, self-contained Omurice!
The moment you bite into them, that eggy coating is broken...
... releasing all the flavors and aromas of the dish onto your palate in one explosive rush!"

No wonder! That's what entranced the judges. That sudden, powerful explosion of flavor!
"Yep! Even when it's served, my dish still hides its fangs. Only when you bite into it does it bite back with all it's got.
I call it my Odorless Fried Rice.
Yuto Tsukuda, 食戟のソーマ 36 [Shokugeki no Souma 36]

Alyce Alexandra
“My formula for everyday cooking: keep it simple yet satisfying, the quicker and easier the better, use real food ingredients, and include at least one vegetable.”
Alyce Alexandra, Quick Dinners in the Thermomix

Alyce Alexandra
“I have never aspired to be the greatest cook, but rather the greatest at inspiring others to cook. I believe the best way to do that is to make cooking approachable to all - with unpretentious recipes and delicious results, people are hooked. I hope my cookbooks are the ones covered in chocolate fingerprints with oil splatters and crinkled pages. The ones that never make it onto the bookshelf in the living room as they are tucked safely in the kitchen.”
Alyce Alexandra

Alyce Alexandra
“I passionately believe home cooking has vast benefit to individuals, families, community, environment and animal welfare, but in today’s busy society it is often the first thing we outsource. While some may argue this makes economic sense, the cost and benefit of doing so cannot be measured in dollars alone.”
Alyce Alexandra

Stacey Ballis
“Lois and Eloise and Benji have been cooking from the book all week in preparation, making everything from homemade marshmallows and chewy pates de fruit, to homemade Oreos and Better than Nutter Butters. Caramels, macarons, miniparfaits filled with apple compote and vanilla custard and olive oil cake. Insane little chocolate tarts. Shortbreads and chocolates and my personal favorite, the Chocolate Bouchan, essentially a cork-shaped brownie that is one of the most delicious things I have ever tasted.”
Stacey Ballis, Out to Lunch

Stacey Ballis
“Iceberg wedges with a homemade Thousand Island dressing and bacon bits. Prime rib, slow roasted in a very forgiving technique I developed after years of trying to make it for weddings and parties where the timing of the meal can be drastically changed based on length of ceremony, or toasts, or how well the venue staff can change over a room. Twice-baked potatoes, creamed spinach. I have a stack of crepes already made, ready to be turned into crepes suzette with butter and brown sugar and orange zest and flambeed with Grand Marnier, because if you go all old school, something needs to be set on fire. With homemade vanilla bean gelato to cut the richness, of course!”
Stacey Ballis, Out to Lunch

Christa Parrish
“Tee gives her the milk so dark it looks like the Mississippi flooded into the cup. I can't imagine Tee using any sort of bottled Hershey's or Nesquik, and I'm right. She makes her own syrup, whisking Dutch-process cocoa and home-brewed vanilla extract with sugar and salt and water.”
Christa Parrish, Stones for Bread

Michael Pollan
“Is there any more feudal, soul eradiating experience than standing before the little window on a microwave oven watching the carousel slowly revolve your frozen block of dinner? Time spent this way might be easier than cooking but it is not enjoyable & surely not ennobling. It is to feel spiritually unemployed, useless to self & humanity.”
Michael Pollan, Cooked: A Natural History of Transformation

“Y'know...
after that other dish a minute ago, this one tastes especially... I dunno... homey. It's a dish with a real human feel to it."
"I see monkfish meat, skin, fins and-
HM?!
Kogiku squash... Tachikawa burdock... and Akasuji daikon!"
"Y-yes, sir! All of those are veggies you can find in my hometown.
I wanted to show in my dish how good the veggies in my hometown are, so I tried a lot of different combinations... but curry spices are really powerful, and they didn't go well with a lot of the veggies' natural sweetness or bitterness.
I was stumped for a good long time, until I had the sudden thought that I could do a dobujiru for my dish. The monkfish liver in dobujiru could be a kind of bridge, allowing me to make the best of the curry spices while at the same time retaining all the natural tastiness of the veggies
And besides, I, um... I've handled monkfish since I was little anyway."
"Really?"
"I wanted to make a curry that reflected all the best of my hometown...
right down to the taste and smells!”
Yuto Tsukuda, 食戟のソーマ 7 [Shokugeki no Souma 7]

Stacey Ballis
“We'll start with oysters on the half shell and homemade salt-and-pepper potato chips, just to whet the appetites. Then a wedge salad with homemade ranch dressing and crumbled peppered bacon. For the main course, a slow-roasted prime rib, twice-baked potatoes, creamed spinach, tomato pudding baked into tomato halves, and fresh popovers instead of bread. For dessert, the world's most perfect chocolate cream pie.
Marcy and I went on a Sunday boondoggle to Milwaukee last year and had lunch at this terrific gastropub called Palomino, and while the whole meal was spectacular, notably the fried chicken, the chocolate cream pie was life changing for us both. Marcy used her pastry-chef wiles to get the recipe, and we both love any excuse to make it. It's serious comfort food, and I can't think of a better way to ring in the New Year.”
Stacey Ballis, How to Change a Life

Carla Laureano
“Just because they were homey didn't mean they were ordinary. Most versions of this recipe relied on butterscotch chips, waxy little chunks of hydrogenated oil and synthetic butterscotch flavor. Bev's used malted milk powder and a truckload of butter, relying on the interaction between the oven's heat and the milk powder to give that toasty, caramelized flavor that suggested rather than screamed butterscotch. Melody's version also subbed brown sugar for some of the white with a healthy shot of molasses to add a deep, earthy note. At the last moment, she added some chopped hazelnuts from a little glass jar in the cabinet for extra texture and flavor.
Thoughts of Justin faded as she mixed and spread the batter, then slid the shallow jelly roll pan into the oven where it would bake into a sheet of butterscotchy, nutty deliciousness. When it came out dozens of minutes later, fragrant and golden brown, she inhaled the aroma, basking in her sense of accomplishment at a perfect result. There was nothing like taking basic ingredients and transforming them into something both beautiful and tasty.”
Carla Laureano, Brunch at Bittersweet Café

“Before the first snow, I collect fading flowers and petals, leaves, and bark, and make my own potpourri. Once everything is dried, I arrange it in a large glass bowl. I go on to add a few drops of tea tree and cinnamon essential oils. The rich autumn scent carries me through the ice, snow, and below-zero temperatures.”
Kate Angell, The Bakeshop at Pumpkin and Spice

“I had also planned to stop at Herbert's Orchard and pick a basket of apples."
He could do apples. There was a small family store on-site that featured homemade fudge, pies, jams, jellies, and maple syrup, plus Maine-made crafts and gifts.
"Do you have a favorite apple?" he asked.
"Two favorites, actually. The Honeycrisp for sweetness and crunch, and the Ginger Gold, sliced with sharp cheddar cheese on salads. How about you?"
"Macintosh, all-around good. The best for pies, in my mom's opinion.”
Kate Angell, The Bakeshop at Pumpkin and Spice

Samantha Verant
“While I searched for Clothilde's ingredients, I found a few bottles of juniper eau-de-vie in the dry storage area, nestled among hundreds of glass jam jars filled with Grand-mère Odette's homemade compotes- fig, cherry, apple, strawberry, apricot, raspberry, pear, and peach.”
Samantha Verant, The Secret French Recipes of Sophie Valroux

Samantha Verant
“He'd plated one of the desserts in a beautiful glass bowl, complete with what he said was the homemade vanilla bean ice cream he'd made the previous night, and garnished the pear with the sauce, a cinnamon stick, sprigs of thyme, vanilla bean pods, and pomegranate seeds.
"The sauce?" I asked, dipping in my spoon.
"Vanilla bean seeds, red wine, sugar, and nutmeg," he said. "If there's anything I know, it's how to make sauces with wine."
I dipped my spoon in and tasted it. Oh my God, heaven on my tongue. I eyed him warily.
"You really do know sauces. I's simply delicious," I said. "But I taste a few more ingredients? Orange? Star anise? A dash or two of pastis, maybe?"
"Your palate is just like your grandmother's. I can never get anything past her either.”
Samantha Verant, The Secret French Recipes of Sophie Valroux

Beth Harbison
“So this is sweet. Some sort of fruit, right? Not just sugar."
She nodded. "Mango and peach."
He looked surprised. "No kidding." He tasted it again. "Got it. Now that you tell me, I can taste them. What kind of chilies?"
"Mostly fresno. A cherry pepper here, a poblano there. A little habanero." She hadn't gotten enough fresnos, so the truth was she just used everything she had. Fortunately she'd written it down. "Some honey too. Seasonings."
"But there's something I can't quite put my finger on." He tasted more than looked at his finger and said, "No pun intended."
She smiled. "Curry."
"Curry."
"Yup." She nodded. "I needed something to segue between the sweet and the savory and I thought of curry."
"It's incredible."
"Wow, you're actually selling me on my own sauce." She upended the bottle and put a few drops on her own finger. It was just as good as she'd remembered, exactly as he'd said, with the heat that snuck up and away. Suddenly her mind reeled with the possibilities. She could use it as the base for a barbecue sauce and start serving pulled pork on the menu. That, with the beer cheese, Aja's cheese soup, and the biscuits Margo had made, she had a theme developing suddenly.”
Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

Elizabeth Bowen
“People would eat a boot if it was home made.”
Elizabeth Bowen, The Collected Stories

Amy E. Reichert
“Homemade fudge sauce. Her favorite. She stuck her finger in it and sucked the chocolate off.
"There's ice cream in the freezer. YOLO-gurt, right?”
Amy E. Reichert, The Kindred Spirits Supper Club

Dana Bate
“Last night I baked the Jewish apple cakes, and each one came out moist and fragrant and dense, bursting with apples I caramelized with Calvados and a touch of rosemary and then folded into a vanilla-and-cinnamon-scented cake. We braised the brisket in a tomato sauce so rich and garlicky I can still smell it on my fingers, and the honey ice cream came out silky smooth and tastes like a spoonful of creamy honey, with crunchy chunks of honeycomb toffee.”
Dana Bate, The Girls' Guide to Love and Supper Clubs

“she could sell in the café provisions she baked in her own time with a shelf life longer than pastries. When she thought of it there had been a rush of certainty she could do it, and a prickling of pride in having conceived a way to make money on her own. It would double at least what she was making now. Without Nicholas it might never had occurred to her. The other day he had stuck a label, which he had found in the junk drawer, on a plastic-wrapped loaf of banana bread. He wrote on the label with a marker, "From the Summer Kitchen Bakery." She had found the gesture adorable at the time and hugged him, but something about it had evidently started percolating in the recesses of her mind, and now she was lapping at the brew like someone tasting it for the first time and wondering how she had never before tasted such ambition. She was thinking of cellophane-packaged chocolate brownies and caramel blondies and orange-and-almond biscotti and pear and oat slices and butter shortbread and Belgian chocolate truffles, marmalades, chutney, relishes, and jellies beautified in jars with black-and-white gingham hats and black-and-white ribbon tied above skirted brims. She could even sell a muesli mix she had developed, full of organic cranberries and nuts and the zest of unwaxed lemons. And she wouldn't change Nicholas's label at all. A child's handwriting impressed that the goods were homemade. She would have his design printed professionally, in black and white, too, old world, like the summer kitchen itself.”
Karen Weinreb, The Summer Kitchen

“Beatriz breathed in the sweet aromas that lately appealed to her. Those at the forefront were of various honeys in the wooden honey pots anchoring the tablecloth: lavender, orange blossom, and eucalyptus. But the room was a cornucopia of visual and olfactory treats. Marcona almonds were roasting in Reuben's old wood oven, and from the kitchen downstairs wafted scents of all the spices they would be offering their customers fresh over the counter in cloth bags: cinnamon stalks, cloves, anise, ground ginger, juniper berries, finely grated nutmeg. Nora and Beatriz packaged all the spices themselves. They would also offer ribbon-tied bags of Phillip's tea creations served in the café: loose leaves of lemon verbena, dried pennyroyal, black tea with vanilla. All around the room, on the floor, shelves, and counters, were baskets and baskets and baskets of irresistible delights: jars of marmalades and honeys and pure, dark, sugarless chocolate pieces ready to melt with milk at home for the richest hot chocolate. Customers could even buy jars of chocolate shavings, to sprinkle over warmed pears and whipped cream, or over the whipped cream on their hot chocolates. They sold truffles white and dark, with or without rum, biscuits with every variation of nuts and spices, bars small or large of their own chocolate, and dried fruits dipped in chocolate.”
Karen Weinreb, The Summer Kitchen

“We keep the home in homemade from the produce to the process and from preparation to presentation.”
John Kresl