Cooking At Home: Inspired Ideas

A question I am often asked is, "What inspires your work?" There are typical influences – my family, travel and reading among them. I'm also interested in what other culinarians are doing, of course. I visit their restaurants and read their books and blogs. But some of the most inspirational chefs I know work on my team here at Kowalski's.

Kowalski's Culinary Council includes leaders from each of our key production areas – Meat, Deli and Bakery – and other key leaders without whom we simply couldn't succeed. They direct recipe development and quality control, allowing us to offer fresh, handmade, exclusive recipes in all our stores every single day. They are some of the most creative, kind and professional people I know – and, boy, can they cook!

Sometimes the imagination of our Culinary Council overflows beyond their day-to-day roles. As such, I'd like to shine a spotlight on two delicious dishes from two members of the team, professionally trained baker Kristine Schaak and professional chef Taylor McCloud, who head up R&D and Quality Control at Kowalski's Central Bakery and Production Kitchen, respectively. Read on to see what they've been cooking up for us.

Warmly,
Rachael

Kristine's Candied Croissant Sandwiches have become a staple in my home since she first made them for me this summer. Filled with mortadella, burrata and a simple arugula salad, Kris' original version is still my favorite, but her crispy, lightly sweetened croissants are delicious filled with any manner of sandwich fixings (or used as an alternative to toast with a bit of Kowalski's Christmas Jam!).

Pillowy-soft bread and a creamy, bright sauce are hallmarks of a great Indian dish. Taylor has enchanted me with her recipe for Bombay Toast with Indian “Ratatouille," which expertly combines sweet and savory flavors with traditional spices that aren't necessarily spicy.