Interview with Dorie from Brooklyn Salt
Always read recipes completely before you start cooking. And as one of my culinary school instructors used to say, “think like a chef” and “control your heat”, so think about how each decision you make in the kitchen will affect your ingredients and don’t be afraid to adjust your flame often while you cook.
Tell us about yourself!
I’m Dorie Colangelo, I’m a long-time Brooklynite now living and working in Los Angeles as a freelance personal chef, cooking instructor and occasional food stylist. I’m a former singer-songwriter; I quit the music biz in 2012 and got up the guts to go to culinary school in Manhattan a few years later. I interned in the Martha Stewart test kitchens, worked as a line cook at a Brooklyn restaurant for a little while and then started personal cheffing, but my passion lies in food styling and photography which I dabble in on my blog.
Share your approach to food with us: what do you like to cook? Why?
When I’m cooking what I want, it usually includes a bit of creamy dairy, a crunch from nuts, a bit of sweet pickled something, a hint of bacon, or a helping of carbs. As a personal chef, I don’t often get to cook this way, but luckily I also enjoy the challenge of cooking for people who have long lists of dietary restrictions because that’s when you have to get really creative. I gravitate towards American and Italian cuisine (I’m 100% Italian) with influences from Mexican, Japanese, Korean, Thai, Vietnamese, Greek, French, and Spanish cuisines.
Describe your food personality in 5-7 words
Everything in moderation, except dessert of course.
What are your favorite recipes? Why? Tell us about them!
Peach, Plum and Burrata Salad
For summer, this salad is gorgeous, fresh and decadent with contrasting flavors, textures and temperatures; sweet, crunchy, creamy, tangy, warm, cool, spicy and leafy. Rip off a piece of crusty baguette for this one. Recipe here.
Weeknight Chicken Piccata
I love bright lemony dishes and this one is comforting, easy and only requires a few ingredients that I usually always have on hand. Chicken is always a little more interesting when dusted with flour; that flour crust picks up sauce so well, while also helping thicken the sauce. Recipe here.
Salmon Bowl with Shichimi Togarashi Butter
This dish is simple, but feels special because of the blend of spices from shichimi togarashi seasoning which are mixed with softened butter. The salmon is simply poached and it all rests on top of soft, hot sushi rice, my favorite rice. Recipe here.
What’s your favorite thing about Want the Recipe?
There are so many great online sources of tasty recipes. But often favorite recipes or recipes we’d like to try get buried in desktop bookmarks or email folders or simply get lost forever because we forgot the name of that blog we found it on. To have a place to gather and organize all the recipes we love is really helpful and great for an anal retentive cook like me!
What food can you not live without?
I need my greens, whether it’s arugula for salads or spinach for smoothies, I don’t feel good on days when I have no access to vegetables. That being said, I also have trouble living without sweets; I have a major sweet tooth.
What kitchen appliance do you swear by?
I think a food processor is the most useful appliance for everything from making pestos to doughs to shredded veggies and cheese. But now that I’m finally a proud owner of a high-powered blender, I swear by it as well and it’s actually the appliance I use the most at clients’ houses for dressings, purees, soups and sauces.
What are your favorite blogs/ Instagram accounts that you follow? What do you like about them?
I’m always happy with recipes from @PinchofYum. I check up daily with @BromaBakery and @Eyeswoon on Instagram because their lives look totally gorgeous and impeccably styled at all times. I love the food styling from This Is Crumb and Healthyish. I’m blown away by the food-related photography of @NikoleHerriott. I’m always keeping up with @KatieLee on Instagram because she’s a homebody that loves her sweatpants and big salads, kinda like me. I also got hooked on @ShutTheKaleUp and @EdenEats because they give you a glimpse into the ups and downs of their fun and very real little food-loving families. For my paleo clients, I get lots of cool recipe ideas from @PaleoGlutenFreeEats. I could easily look at food photos on Instagram all day long, but I try to limit myself to a few minutes a day.
Do you have any advice for our food community?
Always read recipes completely before you start cooking. And as one of my culinary school instructors used to say, “think like a chef” and “control your heat”, so think about how each decision you make in the kitchen will affect your ingredients and don’t be afraid to adjust your flame often while you cook. High heat will burn onions but give nice caramelization to a steak. Low heat will nicely caramelize onions but make a steak unappealing grey. Season well. Learn good knife skills and please use a sharp chef knife and a nice big, anchored cutting board. And finally, OXO brand kitchen tongs are the best…I have 3 pairs.
What’s your Instagram handle, blog link, any other social media or accounts you’d like us to share!
You can find me on: