Interview with Randi Lee Levin Reader Views welcomes back Randi “The Muffin Lady” Levin, author of the new cookbook, “Sharing Mountain Recipes: The Muffin Lady’s Everyday Favorites.” Randi is talking with Juanita Watson, Assistant Editor for Reader Views. Juanita: Thanks for joining us once again Randi. We are excited to hear more about your new cookbook, “Sharing Mountain Recipes: The Muffin Lady’s Everyday Favorites.” What can readers expect from your new collection?
Juanita: What inspired you to write this book? Randi: Honestly, my friends, customers and strangers requests for more, has been the biggest inspiration and I felt that I must oblige these requests. I have heard so many say to me: “I can’t make a roast, it always comes out dry and tough.”, “I wish I could make a salad as flavorful as yours.” “How do you make such good puddings?” or “These muffins are so good, how do you do it?” I knew from these questions that the time had come for me to share the “how’s; the means for producing scrumptious desserts and meals that would be remembered for a lifetime so that all can have successful results in their own home kitchens. You see, I was taught that when one has information that can help others it must be shared not hoarded. So when customers and friends persistently asked for this or that recipe, or the “how’s” to prepare such good foods I knew that it was time to share this information. Juanita: Now what makes these recipes “mountain recipes”? And, are the recipes in your new book also geared towards high-altitude cooking? Randi: Because all of these recipes have been prepared and/or developed on a mountain high up in the Rockies, they genuinely are ‘Mountain Recipes’. But for those of you down below, please do not let this stop you from making the fabulous time-tested recipes within the pages. Although each of the recipes are geared and written for higher altitudes, many originated and are still made at Sea level without any ingredient adjustments. The adjustments to ingredients becomes necessary when using sea level recipes in higher elevations; but not when using high altitude recipes in lower altitudes. The only difference when using these recipes at diverse altitudes is that it takes less time to cook or bake a product at sea level then it does way up here where on the mountain. Juanita: What type of recipes are in “Sharing Mountain Recipe,” and how do you break up the chapters? Randi: Almost anything that your palate may long to taste. I begin the book with the basic Tips for: “General Cooking and Baking”, “High Altitude Cooking and Baking”, “Cooking and Baking Above 10,000 Feet” and Cooking and Baking Down Below, Sea Level Tips” for the ease of the reader to enjoy the recipes in their fullest delectable glory. 1. The Ultimate Comfort Foods: Mashed Potatoes, Mac & Cheese, a brief history of chocolate and several Hot Chocolate recipes. Then I began to think about the different foods that are prepared and eaten throughout the day, so the remaining chapters are: 2. Early Morning Risers: Cereals, Muffins, Popovers, Breads, etc. 3. Breakfast Anytime of Day: A delicious assortment if ever there was; recipes range from basic egg prep, to Quiches, French Toasts, Pancakes, Casseroles and much, much more. 4. Afternoon Delights: Various salads and sandwiches to quench the midday need for nourishment. 5. The Simmers of Love: The Soups, Stews, Sauces and Chilies that simmer for a length of time, fill your home with the essence of homemade love and are made for appreciation of eating healthy but hearty. 6. What’s for Dinner?: A universal question if ever there was one, this chapter covers it in detail. With this chapter you are left with no excuse for not cooking a good meal. Most of these recipes only take a few minutes to prepare; although there are a few recipes listed for those who enjoy the a more extravagant meal than a fine tasting chicken casserole, such as “Large Seafood Stuffed Shells”. 7. The Force of Enticement: Desserts ranging from Cookies and Cakes to Pies and Puddings! 8. The Accessories of Foods: The Flavored Butters, Syrups, Dressing and Sauces that accessorize the simplest of foods into succulent entrées. Juanita: What is the difficulty level? Are they geared towards all levels of cooking experience? Randi:As previously said anyone who enjoys a well made meal can use this cookbook. I purposely write each recipe and the important instructions for producing them in detail, so that those who claim that they cannot cook actually can use this book. Those more seasoned chefs, will enjoy it just as much as those who are learning the basics of cooking and baking. Preparing good foods is not difficult venture, once you have a good recipe and detailed instructions to follow and these are what I supply throughout the pages of this book. Juanita: How did you go about compiling these particular recipes? And, tell us a little about the stories that accompany the recipes. Randi: I learned to cook and bake from some of the finest cooks I have ever known, my Grandmother’s, Mother and Aunts. Fortunately for me, they lovingly shared their recipes with me and I inherited one of my Grandmother’s recipes boxes when her life on earth ended. To date I consider this wonderful metal box priceless, bottomless and magical for the recipes within produce some amazing flavors and some of the best foods I shall ever taste. Additionally a few friends and associates generously shared some of their own tasty recipes with me for inclusion in this new book. Others I have come up with on my own, either by request, by disappointment in a restaurant dish or simply for the taste of something new. I have spent hours in kitchens since I was a little girl; to me recipe development is comparable to playtime, for I thoroughly enjoy the making up new recipes, using passed down recipes and sharing these efforts with others. The ‘stories’ are simply the tastes in my memories and I happen to be lucky for my memory is long! I will find a recipe in that wonderful metal box or my Mother’s notebook and think of when I tasted it and then simply write about the incident, the succulent flavors that such foods elicited or how someone else felt about such foods/recipes. Juanita: Randi, what are some of your absolute favorite recipes that you’ve included in “Sharing Mountain Recipes”? Randi: I knew that eventually this question would come up and it is one that I find difficult to answer, for they are all so good! But if I must answer I would say that the following are some of my personal favorites: Randi: WOW!!!! Without going into the tedious publication details, the writing, compiling and development of new recipes is the fun part and offers me much enjoyment. Honestly, it only took about 4-5 months once I got started, and this includes some editing of my own words, rereading them, adding more, taking out some and of course testing and devouring each new recipe until it was just right! Juanita: Randi, you certainly convey a special connection with food and cooking. Why do you love cooking so much? Randi: It’s fun! Playing around with a little pinch of this and an extra dash of that is one hobby that I picked up on before I could read or write and I continue to get much pleasure from today. However I must admit, that the oh’s and ah’s, the phrases such as “this is to die for” or “this is so good” definitely add a bit of inspiration. What can I say, some people play around with wood, some clay, some play sports; I play with foods. There is so many negative things floating around the world these days, so when someone finds something that brings them joy why not indulge in it, enjoy it and share it to bring joy to others and that is what I do! Juanita: Just as your first award-winning cookbook, “Baking at High Altitude,” you express a high level of awareness towards special dietary needs. Would you comment on the alternative choices you offer in your recipes? Randi: I firmly believe that just because a body may have bad reactions to certain foods, does not mean that you should not be able to enjoy the same tempting flavors; for all one would need to use is an alternative ingredient. So if ones body cannot process or handle much sugar, there are alternatives available, such as using a sugar substitute like Twin, Splenda or Xylitol. Or say one has to cut an abundance of fats from their diet, such as shortenings; experience has shown me that using a butter-type spread works just as well; for example, melted butter, shortening or margarine can be substituted with low fat oils, i.e. Canola or Safflower Oil and taste just a scrumptious. Wheat is another one of those foods which many bodies experience an allergic reaction too, but that should not mean that one has to give up eating products made from wheat. There are so many alternatives today, such as Rice or Bean Flour. However I prefer to use a combination of Buckwheat or Spelt flours mixed with a bit of Quinoa and the results have been splendid. And did you know that any recipe that calls for Milk can be substituted with Soy or Almond Milk. Just because your body cannot process certain food groups, does not mean that you have to give up some of the good stuff that life offers, rather adapt to the means for the end! Juanita: Randi, how can readers find out more about you and your cookbooks? Randi: There is plenty of information on my website: www.themuffinlady.com Juanita: Randi, it has been great talking with you once again. Your passion for cooking is very evident in your cookbooks, and in the way your talk about food. We certainly encourage everyone to pick up a copy of “Sharing Mountain Recipes” and look into your other, soon-to-be classics. Do you have any last thoughts for your readers? Randi: Baking and cooking should not be a stressful experience, rather one filled with love, anticipation and enjoyment. Although at times it may appear easier to grab a quick meal on the way home, the affectionate act of preparing and sharing a soup made from scratch, a slice of freshly baked warm bread, a simmering pot of sauce, a cookie right out of the oven, or a special meal prepared on special days are what your loved ones will remember, laugh over and cherish for all time.
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