Tuesday, October 08, 2013
Cupcake Interview With Nadia G of Bitchin' Kitchen
I met Nadia G. briefly a few years ago in Austin for SXSW. Nadia brings it to the kitchen with her show, "Bitchin' Kitchen". In case you don't know Nadia also has a new cooking show on The Cooking Channel, "Bite This with Nadia G".
Which is your favorite cooking segment for your show? That’s a tough question. I'm going to go with PSMcapades -- my sweet and savory extravaganza. You can’t beat chocolate balls.
What is your favorite Italian dessert? I love zeppole, cannoli, tiramisu – rich, creamy mascarpone, an Italian cheese made from cream -- makes all desserts awesome.
What is the most creative dish you have made from leftovers?
One of my all-time favorite dishes is all about leftovers, it’s called: "aglio-olio anything". Basically, its pasta sautéed in garlic and olive oil, then you add whatever leftovers you want: roasted chicken, ripe cherry tomatoes… or sliced salami and spinach. This is a super easy dish anyone can whip up, and a delicious way to get rid of left overs.
What is the best hangover food? Anything greasy! But being from Montreal I gotta go with poutine (with smoked meat or pulled pork), mmm.
Do Canadians Love Cupcakes As Much As Americans? Nobody loves cupcakes more than Americans.
What is your favorite cupcake flavor? I would have to say that a moist red velvet cupcake with cream cheese frosting is my cupcake weakness.
How do cupcakes compare/contrast to other baked goods for you? Cupcakes are great, but I do have one complaint: all too often the icing to cake ratio is WAAAAAAAY outta proportion. You want to taste some of that fluffy cake, not just a mouthful of saccharine buttercream! Folks, go easy on the icing.
Is there any innovation you'd like to see made to the cupcake that would improve it for you? Yes! More savory cupcakes. Bacon chocolate, or maple with spicy fried chicken bits on top. The salty/sweet or spicy/sweet combo is something that’s always intrigued me and often, I’ve come up with great recipes when I stepped out of the safe (and often boring) recipe zone.