A member of the Cookthinktank, Seattle-based Lara Ferroni is the writer/photographer behind Cook & Eat. Find some of Lara’s recipes here.

Sweet or salty?

Both, especially at the same time.

Which ingredient(s) do you use most?

Salt, butter and cream.

What’s the cooking sound you most love?

The “tss” of anything going in a hot pan.

What are the qualities you most admire in a dish?

Balance and simplicity.

What is your most treasured possession in the kitchen?

My knife — a fantastic gift from my husband.

What is a dirty word in your kitchen?

“Dishes.”

What are afraid to do in the kitchen?

Slice/carve meat. I always make a mess of it.

What won’t you eat?

I’ll try just about anything, but I’d be fine never having blood sausage again.

Have you ever had a change of heart involving a food you once disliked?

Sure. Although fewer things than I might expect. Broad beans are definitely up there, as are avocados.

If you could choose one historical or living cook to make you a meal right now, who and what would it be?

Matt Dillon from Sitka & Spruce/The Corson Building right here in Seattle. In fact, maybe I’ll head down there for dinner tonight. Yum.

Which living cook do you most admire/despise?

Admire would probably be Joseba Jimenez de Jimenez of Harvest Vine and Matt Costello of The Inn at Langley. They are both so passionate about what they do but not in an uptight way — and it shows in their food. I don’t really despise anyone.

Which food website/blog would you be lost without?

I’d truly be sad if Matt Bites, 101 Cookbooks and La Tartine Gourmande weren’t there on a regular basis. I still check in with Keiko of Nordljus as well and wish that she’d post more!

Who are your favorite cookbook authors/food writers?

Heidi Swanson, Donna Hay, Alastair Hendy, Alice Medrich and about a million others.

What is your favorite food-related word?

“Tasty.”

What’s your favorite food-shopping errand or journey?

I’m lucky to be able to take food-related field trips all the time for magazine photo shoots. Those would have to be my favorite, particularly if I am shooting for Edible Seattle.

To seduce someone, what would you cook?

Well, the only person I’d want to seduce is my husband. So, it would probably be a big bowl of Amatriciana followed by a perfectly cooked bistecca alla fiorentina, and maybe some gelato.

What’s your poison?

As in, what do I like? Or as in, what is poisonous to me? For the former, I’ll have a mojito. As for the latter, anything with gin.

What’s your standard outfit in the kitchen?

T-shirt, jeans and no shoes.

You wish to die with what in your stomach?

Probably sushi. Because I tend to eat too much, and cross the line from sushi pleasure to sushi pain and, well, then I wouldn’t have to worry about that anymore.

If heaven exists, what do you hope they have on the menu?

Everything. It’s heaven, right?

If you came back as a fruit or a vegetable, which one would it be (and why)?

A mushroom. Because then maybe I’d finally understand them.

What are you craving right now?

I just finished gulping down far more cured meat than anyone should — so right now nothing except maybe some water.

Posted by kristin in cookthinktank, the cookthink questionnaire | | Subscribe to this feed