FLS reporter Katie Thisdell serves up news on local food finds, tales from home cooks and inspiration to help you have fun in your own kitchen.
Home Cooking with Nancy Davis
How many of you can say you were attempting homemade bread at age 8, much less specialty bread like pita? Today we hear from Nancy Davis, owner of Nancy’s Custom Desserts and Pastries. You can learn more about Nancy’s cooking at her website, here.
Name: Nancy Davis
In a couple of sentences, tell us who you are and why you cook.
I am a culinary and pastry chef. I cook because it it a creative outlet for me. I love to cook and bake. It is a release for me, I get immediate results.
Describe your cooking style in three words.
fresh, inventive, delicious
How did you learn to cook?
I have been cooking since I was 8 years old. My mom was a nurse and worked the night shift and my dad was a Baptist preacher, I took over the kitchen very early. We always had something that could be served almost immediately. I learned to cook by reading recipe books/cook books. While most kids my age were reading harlequin novels I was reading Julia Child and Graham Kerr.
The very first thing I made was pita bread when I was 8. My mom came home and told me that I really messed up and that Iwould have to clean it all up and throw it away. A few weeks later Mom came to me and apologized for getting so upset. Turns out she saw a recipe in the newspaper and realized what I had made. Now that does not sound so strange but in the 60′s pita bread was not really popular.
Favorite cookbook (or online recipe source) of all time, or just of the moment?
What is one dish on your menu this week that you’re excited about?
Our chicken pot pie and dobbos tortes (pictured above), in miniature
What is one thing that must be in your pantry at all times?
Fresh butter, unsalted, and cardamom seed
What one kitchen gadget could you not live without?
My instant-read thermometer
It’s 6 p.m., the people in your household are hungry and you just walked in from work and need to get something satisfying on the table as soon as possible. What’s your favorite thing to whip up in this situation?
My go to meal is really easy and satisfying…chicken bundles, frozen sweet peas, tossed salad.
It’s a snowy Sunday, you’ve just done the grocery shopping and have the rest of the day to spend in the kitchen cooking a meal that will bring comfort. What’s for dinner?
French or Italian bread and pasta e fagioli soup. Both are hearty and a real comfort food. The smells permeate the house.
What is your favorite dish to make for pot-luck dinners?
Pot luck food would be either beef Burgundy with fresh pasta or my chicken salad, hot or cold
Do you have a favorite food source (this could be a farm, a grocery store, an experience like pick-your-own berries or a maker of specialty food products) in the Fredericksburg region?
I love buying fresh vegetable at the farmers markets, and I get my edible flowers and fresh herbs from Glenburnie farms. My sausage for my breakfast pasties is from Papa Weaver.