SHEF SHANAN - The Indiscriminate Cook
I’m Shanan. Shef Shanan. Not chef Shanan, just Shef Shanan. Shef Shanan figuratively keeps any association with me linked to the kitchen all the while not implying – as chef would - that I’m any better in the culinary world than anyone else. Because I’m not. I’m no genius cook. I’m no expertise baker. And I’ve definitely nothing under my belt but a completely insane obsession with food. That obsession is the only thing that separates me from most others and it’s the main thing that got me started on this blog. (OK, the thing that separates me from most others is the fact that I read cookbooks in bed, I study food science to pass time, and I'd rather attend a random local cooking class than go to the spa. Granted I'd choose to go to the spa right after the class.)
Many ask what my style of cooking is and honestly it's the hardest question in the world for me to answer. I don't gravitate towards one particular thing... not Italian foods, or grilled foods, or organic foods, or five ingredient foods. I'm not vegetarian, or anti-carb crazed, or really anything that puts me in a particular box. In my kitchen I don't discriminate. I just love - and live for - great tasting food. Two ingredient, twenty ingredient, super easy, insanely difficult, fast and time consuming, all natural or overly processed (gasp!), great tasting, mouth watering, mind blowing, memory making food. So that's how you get me. Shef Shanan - The Indiscriminate Cook.
(OK. Now that I've said all that, I'll admit it's not completely accurate. If I had a style of cooking that I'm most enamored with, it would be ethnic foods... in particular Pan-Asian styled foods. Although my passport has always belonged to the U.S., I was raised in the Northwest states and therefore raised around more teriyaki joints & sushi bars than typical "American" dives. Additionally in my previous life [previous to mommyhood] I was blessed to travel a bit and thus have a strong pull towards Indian & Thai food. I still love a good meat and potatoes dish, and you'll find your fair share of baked desserts & classic summer picnic foods here as well, but my heart always pulls a little when I see a special blend of rice or a new pair of chopsticks. I guess I'm saying... don't be surprised if a month has gone by and you feel that all my posts seem to be coming from some remote little village in Indonesia).
More about me and cooking? Visit my dedication to the Dammeiers, the first post on my food blogging journey. Or you can learn more about my family on our (outdated) Family Bio post.
IMPORTANT NOTE/DISCLAIMER: While I think some of the best food comes from my kitchen, I will not even begin to imply that all the recipes are mine. Many are, many aren't. And anywhere I can credit an inspiration (whether it's a duplicate of ingredients or there is no visible connection remaining), I absolutely will. Because even though particular combinations of ingredients (ie recipes) cannot be copywrited, the least any foodie should do is give due credit by recognizing the effort and the talent someone else has put forth in a recipe. It is very important to me to give accurate recognition to original authors. I know the pride I have in the recipes I've poured my heart into creating and I know how utterly upset and disappointed I would be if another tried to take my work as their own. If at any time you find a recipe on this site that appears it might be missing the appropriate credits, please notify me at Shanan(AT)ShefShanan(DOT)Com so that the oversight can be corrected. Please also know that you are welcome to use my recipes on your blogs and websites so long as your entries recognize ShefShanan.com as the source and a link is provided back to this site. All photos are the sole property of ShefShanan.com and are copywrited. Use of photos is not permitted without written permission from Shef Shanan.
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