First off, this site is about who I am, my experiences and the joy I find in the kitchen. Cooking is not for everyone, that’s ok. If you do poke around on this site, I hope you find at least a few things to your liking. I will also say that I’ve tried to write these recipes, regardless of how complicated or easy they are, so that anyone can follow them and most everything is a suggestion. These are recipes I’ve honed over the years, recipes I grew up with, recipes that friends have generously let me use here. Recipes I love, and that friends and family love. And word of warning, there will be swearing.
The recipes I have chosen to include are not all mine, credit is absolutely given where credit is due. While the name of the site is The Unlikely Chef, it’s actually created, updated and managed by my husband and myself. He’s the brains, I’m the creative. So far so good.
Like I said, I’ve tried to write these recipes so that anyone can follow them, but that does not mean they are all easy. I’ve included not only difficulty level, but also how time consuming a recipe is. For example, a Christmas Yule Log is not only a two day process, but it’s also not easy and requires special equipment like a candy thermometer and stand mixer. My Bread and Butter Jalapenos will take you a couple hours start to finish, but they’re easy. Top tip – read through a recipe a few times and then plan on when you want to make it. Read it through a few times.
Background: No, I am not a trained chef. Let’s just get that out of the way first. I am one of those people that works in tech and started a creative/passion project with this site. I love being in the kitchen, it’s where I find joy, peace and creativity and where I can create joy for others (I hope). I’ve spent decades learning, researching, taste testing, finding tools and tips, tricks and sites and cookbooks, all to further my love of being in the kitchen. I don’t want to be a working chef, it’s too hard; and you can’t just say “fuck it, I’m tired. Let’s get a pizza” when you have customers coming in through your door and bills to pay. So this is a journey of love, exploration and yes, sometimes laziness.
Philosophy: First off, don’t be afraid to fail, or have things turn out not right. Cooking is a skill, but I firmly believe anyone can learn to do it if they want to . You’ll see pictures and read stories of where I completely failed, sometimes I know why, other times I don’t. Don’t let that dissuade you. I deeply believe in buying the best ingredients you can, and buy as much locally and seasonally as you can. Local ingredients are fresher, taste better and are often more affordable. I did not write these recipes seasonally, but I do believe in using what’s in season where you are, food always tastes better when it’s in season. But that’s not always possible. My favorite example is the Buttermilk Berry Bundt Cake (say that three times fast). I absolutely adore it with Tayberries (it’s also gorgeous with raspberries, blueberries, blackberries, any combo thereof, or cranberries etc.). My husband loves it with rhubarb. Thing is, Tayberries are only available a few weeks in the summer. So like a dragon with its jewels, I hoard a few pounds in the freezer, because without a doubt I will want that cake in November. And no, we don’t have a large freezer. We have a stupid counter-depth fridge/freezer and the freezer doesn’t hold much. So I prioritize what’s important; and for me, one of my favorite cake ingredients takes top priority.