Cook of the Week: Global cuisines simmer in Naperville mom's kitchen
“If people were to go into my pantry, they would be totally confused about what nationality I am,” confesses Carelys Hepburn with a laugh. “Lately, it's been all about Asia. I went through a Thai phase — coconut soup with chicken — and then a Japanese phase, where we were having sushi every night. Most recently we've been in an Indian phase — curry, naans and rice.”
In actuality, Carelys is Venezuelan. She moved to the United States about 13 years ago and now calls Naperville home.
She began cooking as a young girl standing side by side with her mother and grandmother. But she did not learn to follow recipes. “The way we cook there is by taste — a little bit of this, a little bit of that. They never told me amounts.
“We used a lot more fresh produce in Venezuela and I try to continue to do fresh foods here, but sometimes I have given into the convenience of frozen or canned food.”
Initially Carelys had trouble finding the ingredients she was used to, but now most grocery stores carry whatever she needs — even the banana leaves she uses for one favorite dish.
Another difference is the amount of cooking she does.
“Here, we really only make one meal a day. Breakfast here is not really cooking — cereal or oatmeal, and for lunch, you just pack a sandwich. (In Venezuela), we cooked three square meals a day. When I was growing up, my mother would cook a hot breakfast, like scramble eggs, everyday. We would always go home for lunch, an interval from 12 to 2, with a soup, vegetables — an entire meal. Here, we don't do this, we just grab a sandwich.”
Now, Carelys likes making a hot breakfast on Sundays, usually arepas con perico, scrambled eggs and meat sandwiched into a soft “corn pillow.”
“I'm trying to get my kids to understand where I come from. They may not like learning Spanish, but they do love these! It's at least one tradition they know and love, and arepas are easy to make and very filling.”
Still, Carelys's son and daughter are American, and when they asked for macaroni and cheese, she wanted to please them.
“But I just couldn't get myself to cook mac and cheese out of a box — not with that powder — I don't even know what that is!” she laughs.
Instead, Mami Mac and Cheese is Carelys' own concoction, a creamy blend of whatever cheese is available in the fridge and often some chopped veggies and meat.
“It's very fast and I'm giving them something they enjoy, with real milk and cheese,” she says. “I don't like to waste food. I often open the fridge — both doors — and stand there thinking about what I can make with the food in there, before it gets bad. So the Mami Mac and Cheese is always different.”
Carelys and her husband like to bring different cultures and flavors to the table.
“Our kids are well-versed in foods from other places. We have traveled all over the world and we want them to experience the flavors and textures of other countries.”
Carelys enjoys entertaining and while life is currently too busy to do it as much as she would like, she always hosts a Christmas Eve celebration for friends and family. Carelys makes the traditional Venezuelan pork shoulder and pan jamon, unique bread rolled with ham, green olives and raisins. It is only made during the holiday season in Venezuela. Today she shares her family's recipe for the traditional bread at www.dailyherald.com/lifestyle/food.
Carelys is inspired by the Food Network or by going out to eat, but mostly she just enjoys experimenting.
“Play with your food,” she advises. “That's my motto.”
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