Getting to know Food Blogger Liz Berg
We've been keeping an eye on "That Skinny Chick Can Bake", aka as Liz Berg, and her wonderful recipes and blog for a while. And now, everyone gets to know a little bit more about her – she doesn't just bake, but that's definitely what we like about her.
Edible Indy: What’s in your refrigerator right now?
Liz: Loads of leftovers as we had company last night and my youngest is home from college for the weekend: Beef tenderloin wrapped in bacon, grilled marinated pork tenderloin, baked potatoes, scalloped potatoes, roasted asparagus, roasted rainbow carrots, plus half of a chocolate cream pie.
EI: What’s one thing that’s always in there…
Liz: Two or three pounds of butter.
EI: What’s your go-to staple when you cook?
Liz: I have a number of staples, but a stash of boneless skinless chicken in the freezer is a must. When I'm out of inspiration for dinner, I love to whip up chicken piccata with fresh lemon juice, vermouth and capers. Chicken nuggets, chicken parmesan, and stir fries are often on the menu, too.
EI: Favorite food to eat?
Liz: I adore salmon. I eat smoked salmon for breakfast and love roasted or grilled salmon for dinner.
EI: Favorite food to cook?
Liz: I love creating desserts and making them pretty with garnishes like berries, whipped cream and chocolate curls.
EI: Pick your favorite meal: breakfast, lunch or dinner?
Liz: Lunch! It's a chance to eat leftovers, dine out with girlfriends or make something the picky hubby wouldn't want for dinner.
EI: If you could have one food celebrity cook for you, who would it be?
Liz: Ina Garten! I was the first of my friends to have her original cookbook. Her recipes were my secret weapon for entertaining. I love her laugh and relaxed style of throwing a dinner party.
EI: What is one thing our readers may not know about you that you would like them to know?
Liz: I polled the family and my son came up with "I used to be a rodeo clown." Not true, but it gave us all a good laugh. I have baked dozens and dozens of cookies over the years, but always prefer nibbling on the dough over the finished baked goods.