Jesse Ziff Cool is a cook, author and devotee of sustainable agriculture and cuisine. When she’s not busy devising menus for one of her three restaurants in Stanford and Menlo Park, California or her catering business, she’s hanging out in her community garden where she lovingly tends an array of seasonal fruit and vegetables. The passionate foodie is also the author of seven cookbooks; the latest of which, Simply Organic: A Cookbook for Sustainable, Seasonal and Local Ingredients, is overflowing with mouthwatering recipes. Her inspiration comes from the many local and organic farmers she has come to know over the years, describing these men and women as “the first real environmental pioneers”. Jesse is also a regular blogger, sharing some of her culinary wisdom with readers online. We asked to take a peek inside her kitchen:
Cool eats: Jesse believes fresh, organic ingredients make all the difference.
What are your favourite ingredients? Eggs; onion; bacon; avocado; great cheeses.
What do you always have in your fridge? Eggs; cheese; milk; yogurt; onions; smoked tofu; sun-dried tomatoes.
And in your pantry/larder? Canned organic soup (breakfast!); organic granola; flour; herbs; spices; canned tomatoes; organic chicken and vegetable stock.
What’s your after work standby meal? Eggs from my chicken, fresh herbs and veggies from my garden…maybe bacon or cheese.
What dish to you prefer to cook for those you love? Short ribs; organic chicken soup; meatloaf; fresh vegetables with olive oil/herbs.
What do you like to drink with friends? Martinis, then great wine.
What is your favourite cookbook? I used to list Joy of Cooking (by Irma S Rombauer, it has been in print since the 1930s). But, as of late, I am totally inspired by (Australian cooks) Donna Hay and Bill Granger’s books. Their food is very close in style to mine in the uncomplicated way their traditional style blends with little twists of bright, fresh, simple innovation. (Can I come to Australia and cook with them?)
Where do you draw your inspiration for cooking? From my farmer friends.
And your secret foodie indulgence? Fresh, perfect gnocchi that are as light as cloud puffs with truffle oil, butter and parsley and a little shaved parmesan or sprinkle of chilli; or really good chopped liver; or really moist, buttery turkey stuffing.
