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Elizabeth Schuttler of Inverness

Odds are you'll sense garlic, used as food flavoring and traditional medicine for thousands of years, perfuming Elizabeth Schutter's Inverness kitchen. "I like to use garlic in almost everything I cook," the 49-year-old explains, "in sauces, soups, stews, dressings, marinades, seasoning for meat, chicken and pork. Garlic is very versatile and brings a welcome flavor and aroma to all types of dishes."

Schuttler, who spends her work days in Business Development at Victor Construction, applied to Cook of the Week Challenge to showcase her style and approach to cooking and she's no newbie. "My passion and enthusiasm for food have taken two decades to evolve, and this home cook is ready to share how to create a wonderful meal using fresh, simple and affordable ingredients." She's chomping at the bit to be challenged with new ingredients and to expand her cooking repertoire.

Right in step with the best of chefs, Schuttler's menu plan is based on the season: what's at the farmers market in summer and fall and seasonal vegetables and indoor braising and roasting when it's cold outside. "Most of my summer and fall cooking is done outside on the grill or pizza oven. "One dish that is on our weekly menu throughout the year is fresh homemade pasta or ravioli," she noted, so it's no wonder that her guilty pleasure is also Italian - creamy burrata cheese with salty aged prosciutto.

Her pantry is never without garlic, tomatoes and shallots but keep this cook far away from one particular crustacean. "Crab! I'm highly allergic to crab!"

- Jacky Runice

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