A conversation with Martha Stewart, part 2

I know you all have been anxiously waiting to hear the rest of what Martha had to say, so here it is! (If you missed the first post, you can catch up here.) This “part 2” is around Martha’s tips on holiday cooking – they’re coming sooner than you think people!

Martha’s holiday cooking tips

  • Vacherin cheese is a wonderful “winter” cheese made from cow’s milk. It’s very creamy in texture, a little “funky”, and is best eaten spooned right out of the rind.
  • She said her couscous royale is always a hit at holiday parties. It has the perfect blend of herbs and spices, and is great for your vegetarian guests.
  • And now for the big reveal – how Martha cooks her turkeys! Martha is very much about home-grown goodness and sustainable farming, whether it be vegetables, turkeys, or goats. For her holiday turkeys, she prefers to use one of her own grown Lebrun female turkeys as they tend to be bigger (up to 22lbs) and juicier. Her secret for cooking it comes in the form of a cheese cloth soaked in white wine and butter. (I was, and still am, drooling over this.)

From Martha’s Mouth:

  • Florence asked Martha’s opinion on whether or not you’re born with a good palette. “Yes, I believe you either have a good palette or you don’t. Some people are just born with it.” She went on to reference many famous chefs who have made it because their palette is so broad.
  • A reoccurring theme throughout the conversation was Martha’s praise for the people she works with. “The greatest influence in my life are the people around me, the people I work with. I learn from them every day.”

It was such an experience getting to meet Martha Stewart and learn a bit about who she is. If any of you ever get a chance, I highly suggest taking advantage! That woman has a wealth of knowledge that we can all learn a little from.

martha and florence

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