A chat with Chef Amy

Alessandra_Easter_Brunch_Amy_blowtorchingWe asked Chef Amy: What ingredients are in heavy rotation in your kitchen right now?

Chef Amy: Cape Cod Seasoning is the popular item in my house at the moment. Works great for a quick and slightly spicy tilapia sandwich.

Otherwise we eat a lot of the chile oils (Baklouti Green Chile Oil and Cayenne Chile Olive Oil).

What sort of recipes do you make with that?

Chef Amy: We use the chili oils for our eggs, homemade fries, veggies, and to coat anything we’re about to grill.

And we recently switched to roasting asparagus with the Butternut Squash Seed Oil and finishing it with a coarse salt – it’s an easy fix, and IT’S SO GOOD! – Rory tipped me off to that trick.

And, I can’t forget my favorite – I really love Vanilla Paste. It goes on anything and everything sweet: frostings, granola, coffee drinks, yogurt, pies and pastries, whipped creams.