Introducing... Catee Cooks!
Still figuring most things out - cooking helps (or certainly can't hurt)
Well - here goes nothing! I’ve been thinking about starting some sort of website or newsletter about cooking for a while now, and after a perfectly timed push from my favorite Peloton instructor (shoutout Olivia Amato), I decided to take the leap. Although it will most likely be my friends and family reading this, I’ll go ahead and introduce myself anyway. I’m a recent college graduate (we’ll pretend a year out is still recent) living and working in the Sunshine State. I’m still adapting to being a big girl and cooking is something I’ve found I can always come back to.
For as long as I can remember, my mom would make a homecooked meal every night (and when we were bad, she threatened McDonalds). Even when it was 9pm by the time lacrosse practice and homework finished, she still managed to get all 7-ish of us (the numbers dwindled as time went on and some of us started driving & dating - or sneaking out (you know who you are)) at the table with homemade food.
I’ve always loved when people ask me for recipes. Cooking is all about community and a shared belonging (and also I’m tired of having to dig through my phone to find recipes). So I wanted to share them here with anyone who wants a homecooked meal tested by a crazy family of seven (which has quickly become an even crazier family of 15+) and plenty of others along the way (don’t worry, there will be plenty of cocktail recipes as well).
Like many middle-aged housewives (a group with whom I frequently identify with), I often find inspiration from the queen herself - Ina Garten. Similar to Ina, I believe homemade is almost always better, and (also similar to Ina) I don’t give a $@%# if you disagree - I’m just having fun here!
If you’ve made it this far - I’ve decided to surprise you with the long-awaited first recipe as a thank you. I knew instantly what I wanted the first recipe to be, and it will come as no surprise to anyone who has frequented the de Roziere household. I present to you… the famous de Roziere Caesar Salad. Battle tested by teammates, friends, boyfriends, girlfriends, and even those who prefer a “creamy caesar”. No matter what, this recipe always comes out on top. It’s not your traditional caesar, but don’t let that scare you. There’s probably at least one request per month for the recipe to be sent in our family group chat, as it currently lives on a piece of printer paper in my (incredibly poor) fourth-grade cursive handwriting. I promise once you try it - you’ll never go back!
de Roziere Caesar Salad
1-2 cloves of garlic, minced (3 if you’re feeling adventurous, or looking to keep the vampires away this spooky season)1
1 tsp. kosher salt
1/4 tsp. celery salt
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1/4 tsp. pepper
1/4 inch anchovy paste
1/4 cup lemon juice
1/4 cup olive oil
2 heads romaine lettuce
Homemade croutons (recipe to come)
Freshly grated parmesan
Start by mashing together the garlic, salt, and celery salt with a fork in a wooden bowl. Add the dry mustard, Worcestershire sauce, pepper, and anchovy paste and mash again. Lastly, whisk in the lemon juice and olive oil. Pour over two heads of chopped romaine and top with croutons and parmesan. Voila - a salad that will convert any creamy caesar lover (despite their questionable taste).
The original recipe calls for whole cloves that you mash against the salt instead of mincing - laborious but worth the effort if you’re feeling adventurous!