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Cook's Corner

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Tidbits
More about Kendra Morris:
Your cooking idol:
“My mom or my grandma, but it’s not grandma, it’s “Busia.” I guess that’s grandma in Polish, not sure if that’s accurate. Her and Uncle Len, they’re always cooking something. He loves cooking.”
Something people would find in your refrigerator:
“I feel Kyle and I are pretty adventurous. I refuse to eat tongue, but Kyle likes it, and there’s some in the refrigerator. I didn’t think I’d like pâté, but Uncle Len made pâté and it was really good.”
Describe your cooking style:
“Sloppy. I really have to force myself to follow a recipe.”
Diana Parker | The Journal Gazette
Kendra Morris holds a plate of Earl Grey Shortbread Cookies.

Mostly meatless couple share duties in kitchen

– Kendra Morris and her husband, Kyle, share the cooking duties at home.

“Since I got home before him today, I’ll start something,” Morris says. “Our schedules are not normal. We don’t have rules. I guess it’s whoever’s around cooks something.”

Morris, 27, is a counselor at North Side High School. Kyle, 34, works at Fox Products in South Whitley and plays in the band Illegitimate Sons.

Meals don’t usually include meat, Morris says.

“We don’t have a lot of meat laying around. If we buy meat, it’s purposely,” she says. “When Kyle goes to the grocery store, he buys vegetables, Ezekiel bread. We always have cheese and milk. I think Kyle and I include lots of fresh fruits and vegetables, lots of beans. We have nuts laying around the house. My weakness is bread and pasta. But as Julia Child said, ‘everything in moderation.’ ”

Morris doesn’t always go to a website for a menu idea. She likes to flip through her cookbooks. However, she doesn’t rule out cooking apps.

“The (Internet) is not the first place that I go to get a recipe. I usually know what’s in my cookbooks. I’ve got some apps on my iPad,” she says, turning on her electronic device.

She points to them on the screen: “ ‘How to Cook Everything,’ ‘Epicurious,’ and another one I like is ‘Food Holiday.’ I love the ‘Splendid Table’ site,” she says.

Morris says she has about 50 cookbooks. Asked which one is her favorite, she gets up from the dining table and grabs a couple of cookbooks off the nearby buffet.

“Yeah, this is probably my favorite, ‘The Best of America’s Test Kitchen 2009’ and this one, ‘Forever Summer’ by Nigella Lawson.”

When asked what her hobbies are, she replies, “It’s been so long since I had time to do things. I just got out of grad school. I used to read and exercise a lot. Yoga and jogging, taking the dog for a walk. I do like cooking. I just don’t get as much time to do it as I used to.”

Morris attends Agape Church of the Brethren, 11610 Lima Road. This weekend, the church is planning a holiday cookie walk, which Morris describes as “unbelievable.” Proceeds from the walk will go to the women’s fellowship projects and outreach ministries.

Morris will not be submitting any cookies, but her husband has something planned.

“This year, Kyle made chocolate caramel apples. (He) made eight and he’s donating six. He loves doing it,” she states, adding, “Actually, I’ve never made cookies for the cookie walks. Last year, Kyle and I sang Christmas carols during the walk. That’s another thing I like to do – sing.”

Earl Grey Shortbread Cookies

2 cups all-purpose flour

3 tablespoons loose Earl Grey tea leaves

1/2 teaspoon salt

3/4 cup confectioners’ sugar

1 teaspoon pure vanilla extract

1 cup (2 sticks) butter, room temperature

1 teaspoon orange or lemon zest, optional

In a food processor, pulse together the flour, tea and salt, until the tea is just spotted throughout the flour. Add the confectioners’ sugar, vanilla and butter. Pulse together just until a dough is formed – will be slightly crumbly in the processor, but easily shaped with a spoon or your hands. Place dough on a sheet of plastic wrap and roll into a log, about 2 1/2 -inches in diameter. Try not to work it too much with your hands, using the plastic wrap to form it into a log. Tightly twist each end of wrap and chill in refrigerator for 30 minutes to 1 hour. Preheat oven to 375 degrees. With a sharp knife, slice the log into 1/3 -inch thick disks. Place on parchment-lined baking sheets, 2 inches apart. Bake just until the edges are a light brown and cookies are set in shape, about 8 to 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature. Makes 2 dozen.

Garlicky Hummus

1 medium onion, diced

2 (15 1/2 ounces) cans garbanzo beans, drained and rinsed

1/3 cups tahini

1 teaspoon of lemon juice

1 teaspoon salt

4 cloves garlic

1 tablespoon olive oil

1 pinch paprika

1 pinch of cayenne or similar pepper

Sauté the onion until it is a golden brown or caramelized. Let cool. Place everything in a food processor, pulse until smooth. Add more salt, pepper and paprika, to taste. If not smooth enough in texture, add more olive oil. To make fluffier in texture, add a teaspoon of water. Makes 3 1/2 cups.

Cook’s Corner is a weekly feature. If you know of someone to be profiled, write to Cook’s Corner, The Journal Gazette, P.O. Box 88, Fort Wayne, IN 46801-88; fax 461-8648 or email dparker@jg.net.

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