Cheryl Orr
San Francisco
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Articles by Cheryl Orr
An alternative hot and comforting dish with Autumnal hints
On a cool autumn evening I often look for something hot and comforting when I’m making dinner. Soups are wonderful, but sometimes something a little heartier is needed. Stews fit the bill, but do take hours of braising. A quick alternative is a steaming bowl of pasta filled with tender meat and vegetables in a rich sauce. Tired of tomato-based and cream sauces, I decided to make a classic Romesco sauce, but with a twist. This rich sauce comes from Catalonia, Spain’s coastal region of Tarragona.
Sourdough Cookies: Embracing the pumpkin spice hysteria
It finally feels like Fall! I love Autumn’s cool breezes and the splendor of the trees’ colorful display before shedding their leaves, and of course the fabulous fall flavors. I have once again embraced pumpkin spice hysteria and been craving pumpkin sweets and treats. Pumpkin is popular in both sweet and savory dishes from biscuits, pancakes, cakes, pies and breads to pastas, enchiladas, soups and stews.
Autumn brings apples and good food
Autumn is my favorite season. I love cool, crisp temperatures that are just right for a cozy sweater, searching for the perfect pumpkins and gourds and the seasonal foods and flavors that bring back childhood memories. Unlock the rest of the article with a new subscription. Your support strengthens local journalism. Subscribe now for full access to local reporting, breaking news, and more. Cheryl Orr is offering weekly Pop-up events at Edenton Bay Trading Co that all can attend.
Air fryer prepares light and crispy arancini
I may be one of the few people who only just recently used an air fryer for the first time. Granted the air fryer first came to popularity in 2010, I just now got one by default when I bought a toaster oven and it was part of the appliance’s features. I am a purist when I’m cooking and avoid gadgets, I would even rather use a knife than a food processor because of the often uneven and inconsistent dice it produces, but some convenience items do come in handy.
S’mores are good, and not just for children
A favorite treat for summer is the S’more. Gooey toasted marshmallows sandwiched between graham crackers and warmed melty chocolate is a divine combination of flavors and textures! Childhood memories of sitting around a campfire with skewered marshmallows roasting until charred and crispy on the outside are not to be forgotten.
Plenty of sweet and savory dishes use figs
The fig trees in Edenton are heavy with fruit this year! And one of the things I love about living in a small town is that if you don’t have a tree or garden of your own, oftentimes others will share their bounty. The two most common fig varieties you will find locally are Celeste and Brown Turkey. Celeste fig trees produce small purplish brown, sweet fruit; while a Brown Turkey fig tree produces larger, reddish brown fruit. Fig trees are prevalent throughout Eastern North Carolina.
A good pizza comes in many forms, including on the grill
The buzz around my hometown lately is that Edenton will soon have more pizza restaurants than stop lights. A little curious to some since we are located on the Sound, but to restaurateurs it is widely known that pizza is a commodity that drives the most profit for little investment, unless you want to add a wood-fired pizza oven. To me there’s nothing better than a wood-fired pie with a well-flavored crust that’s not too thick or too thin and a nice crispy bite yet tender chew.
Cheryl Orr: Confit when you want to crank up the flavor
Call it curiosity or perhaps a process of continual learning and growth, but I spend a good part of my time researching new recipes and techniques. Unlock the rest of the article with a subscription. Cheryl Orr is currently completing her cookbook and offering private cooking classes, small catering and private chef dinners.
Confit involves slowly cooking food for a long period of time
Call it curiosity or perhaps a process of continual learning and growth, but I spend a good part of my time researching new recipes and techniques. I’m one of those crazy chefs that gets bored with preparing the same foods day in and day out, which is why I’m enjoying my retirement from a restaurant and working as a private chef where I can create individualized menus.
Peaches make a great summer treat, and a terrific pie
The sweet aroma of a ripe peach just brings summer to mind. And one bite into this tender fruit with its sticky honey-sweet juice dripping down your chin brings back childhood memories of hot afternoons sitting on the porch. Peaches are a stone fruit that originated in China and Persia and were traded to Mediterranean countries and Europe. Later, Spanish explorers brought the peach to the Americas around 1600. This delicious summer fruit provides a large dose of vitamins A and C.
A light meal is perfect for a hot summer day
The summer heat has settled in to stay and there are times when you just don’t want to open the front door, let alone the oven door. On these days when the humidity is as high as the temperature outside a nice light meal that is flavorful is best. Pasta salads and chopped salads with proteins are great for a light supper. Sandwiches and wraps can also make a light meal.
Fried chicken is still the staple for summertime cooking
Nothing is better for a summertime potluck or Sunday supper than fried chicken. I remember many a Sunday at my grandmother’s house where we all gathered after church for this very meal. Of course there were biscuits, vegetables, mashed potatoes and gravy, but the fried chicken was the star. The chicken itself is of course important, and I prefer smaller, plump birds. I just can’t bring myself to buy birds that are grown factory-style with hormone-induced disproportionately large breasts.
Reduce food waste by planning and reinventing leftovers
Food waste has become an epidemic in the United States. And it is such a shame with the rising cost of food and an increase in food insecurity, as many cannot provide meals for their families. Nearly 120 billion pounds of food was wasted last year and sent to landfills. Not all of the waste is consumer driven. Restaurants also bear this burden, along with supermarkets and manufacturers that discard blemished or spoiled goods.
Sourdough discard can make crispy, flavorful crackers
If you’re not a sourdough aficionado or even a fan, this recipe may not be for you, but I’m hoping to convert anyone I can. It really is simple to manage your starter and keep it alive. It will also store for weeks in the refrigerator if you’re busy or away, and is easily fortified and ready for use in no time. Sourdough starter is full of good bacteria for gut health and acts as a prebiotic.
Enjoy wonderful vegetables with your meal
There are so many wonderful vegetables in season as we move into June in Northeast North Carolina. Unlock the rest of the article with a subscription. Cheryl Orr is offering weekly Pop-up events at Edenton Bay Trading Co that all can attend. She is currently completing her cookbook, and offering private cooking classes, small catering, and private chef dinners. See all on www.edentonepicurean.com
Enjoy wonderful vegetables with your meal
There are so many wonderful vegetables in season as we move into June in Northeast North Carolina. Unlock the rest of the article with a subscription. Cheryl Orr is offering weekly Pop-up events at Edenton Bay Trading Co that all can attend. She is currently completing her cookbook, and offering private cooking classes, small catering, and private chef dinners. See all on www.edentonepicurean.com
A terrific time of the year for a good hot dog
Summertime means baseball, the beach and hot dogs! Thank you for reading Unlock the rest of the article with a subscription. Your support keeps the good stuff coming. Subscribe now for full access to local reporting, breaking news, and more. Cheryl Orr is offering weekly Pop-up events at Edenton Bay Trading Co that all can attend. She is currently completing her cookbook, and offering private cooking classes, small catering, and private chef dinners. See all on www.edentonepicurean.com
It’s vital to follow the recipe when baking
A cake is often the center of events such as anniversaries or birthdays and, of course, the wedding cake tops them all. But baking a cake is not always an easy feat. There are many wonderful bakers in the area that have been known as having a way with flour, sugar and butter, but baking is not for everyone. Those who know their way around the oven often become quite passionate about their craft. It is part chemistry and part artistry, and requires much patience.
Nothing better than a burger, especially at Memorial Day
Memorial weekend is the unofficial beginning of summer, a time to hit the beach and dust off the grill. When I think of grilling my go-to meal is the simple all-American burger. Hamburgers may be considered America’s favorite food and can be found from fast food chains to fine dining. These tasty beef patties originated in Hamburg, Germany, but serving the burger between bread is an American innovation from the turn of the century.
Cheryl Orr: It's the right time for softshell crab
The signs of spring are evident everywhere. The roses are in full bloom, and vegetable gardens are brimming with early spring bounty. Thank you for reading Unlock the rest of the article with a subscription. Your support keeps the good stuff coming. Subscribe now for full access to local reporting, breaking news, and more. Cheryl Orr is the author of Edenton Epicurean. She is currently completing her cookbook and offering private cooking classes, small catering and private chef dinners.
There are a variety of ways to use an abundant ingredient
The signs of spring are evident everywhere. The roses are in full bloom, and vegetable gardens are brimming with early spring bounty. As our beautiful spring weather arrives, unfortunately so do the pesky mosquitos and mayflies. But there are many good things nature provides that we can look forward to enjoying only this time of year. To many, the highlight of spring is crab season here in Northeastern North Carolina and those who love a softshell crab are in heaven.
There are many options to use sourdough starter
I have had many people ask what they can make with their sourdough starter and sourdough discard besides a loaf of bread. There are dozens of baked goods that are enhanced by sourdough. As you regularly feed a sourdough starter it will grow in its container and you’ll have extra starter, or discard, that you remove. It’s best to use your discard rather than throw it out if you can. I like to make a quick pizza dough.
Basic fried rice is a great vehicle for leftover proteins
There are days when I look through my refrigerator to see what I can make with leftover items for a quick dinner. And a dish I often make is fried rice. Fried rice can be made with a variety of vegetables, and it’s also a great vehicle for leftover proteins such as chicken or shrimp or both! My favorite fried rice is at Toyama in downtown Elizabeth City. Their Special Fried Rice has both chicken and shrimp and is a meal in itself, but fried rice can also be an accompaniment to a meal.
Three different ways to prepare Hollandaise
Sauces are a wonderful way to add flavor and really take a dish from good to great. I do a series of cooking classes on the Five “Mother Sauces” in French cooking. Even though these sauces may sound complicated they are used regularly in American cuisine without most cooks realizing they are using simple French techniques. French chef Marie Antoine-Carême was the first to organize all the French sauces into groups that were based on four foundational sauces.
Fresh strawberry scones are perfect for spring
I’m often asked for my biscuit recipe, but it’s a hard one to share. The technique is as important as the ingredients. It’s not something easily understood from reading a recipe, but rather from a repetitive feel when the dough comes together correctly, much like the muscle memory of a golf swing. The biscuits we make today have hundreds of variations from family to family, but all originated from a quick bread first made in 14th century Scotland — the scone.
Sunny with a sense of freshness
It’s no secret that I love lemons. This sunny yellow fruit always brings a smile with their sense of freshness. Many of my recipes will have a squeeze of lemon juice or a bit of zest to balance the flavor of a savory dish. Their unique brightness adds a hint of acid that cannot always be detected but adds an essential layer of flavor. Sometimes I like to showcase the lemon itself, and sweets are a natural way to highlight their pungent flavor from cakes and pies to delicate mousses and sorbets.
Always good to learn a friend's recipe
Whenever I have the pleasure to be a guest rather than the host or chef, I like to ask the cook for their recipes. There are so many good cooks here in Edenton and the surrounding counties. From the beginner to the experienced, I have sampled some wonderful offerings that people have shared at dinner parties, cocktail parties and luncheons. Recently, I enjoyed a soup by an avid hunter. The soup was made with quail, a tiny bird with wonderful flavor. Kevin Stevenson agreed to share his recipe.
Nostalgic recipes can be great comfort food
March has been filled with extremes. A wide range of weather fluctuations, great uncertainty in the Middle East and tensions in the United States all lead us to seek comfort in our daily lives through faith, friends and, of course, food. For comforting foods I always look back to nostalgic recipes that my grandmother or mother made. For many in the South that is a warm bowl of Chicken and Pastry.
Time to look for brighter, lighter menus
The bulbs are emerging from a winter’s sleep with vibrant splashes of color. Camellia limbs drip with delicate petals as winter takes its final bow in Eastern North Carolina. Winter may linger occasionally, but Spring has sleepily arrived as we lose that precious hour of rest but gain sunny evenings and warmer days as the clocks spring ahead. And with a change of season I begin to look toward lighter, brighter menus and leave the heavier meals behind.
Freshly baked bread is intoxicating
Lately, I have had many requests from friends for a little of my sourdough starter to use to create their own starter for baking wonderful treats. The aroma of freshly baked bread is indeed intoxicating, not to mention the flavor and texture of warm homemade bread from the oven. Recently, I saw a post on social media for a recipe for discard cinnamon raisin bread that looked amazing.
Chocolate treat will be good for Valentine’s Day
Life is definitely like a box of chocolates, with many surprises and some not very palatable. But chocolate never deserves disdain. Its creamy richness is a comfort for most. And this weekend nearly as much chocolate will be purchased for Valentine gifts as Halloween treats, and this confection will outsell flowers and cards if past trends follow suit. The reason chocolate went down the romance road is tied to the legend that it is an aphrodisiac.
Pastas provide satisfying and economical options for dinner
Pasta is my go-to for a satisfying and economical dinner. There are so many varieties of this truly international food. I love all the Asian noodles used in dishes from pad Thai to pho, as well as German spaetzle, Greek orzo and Polish pierogis. Pasta was thought to be first made by Asian cultures and brought to Italy from China by Marco Polo in the 13th century. The rest is history.
Chicken is now the most popular protein in the U.S.
The most requested main dishes I am asked to prepare for a private chef dinner are often ones that use chicken. It seems almost everyone likes it; there is extremely minimal chance of an allergy; and best yet chicken is inexpensive. Nationally chicken is the most popular protein in the country, and that popularity has grown steadily since 1900. In the 1940s chicken became more popular than pork, while beef was still the meat of choice.
Make meal prep a family activity with hand-made pasta
This chilly weather calls for indoor activities and hot, comforting foods. Why not turn your meal prep into a family activity! And what better way to involve others than to make pasta from scratch. My hand-made pasta classes are the most popular of all the dozens of classes I offer. In class we make pasta like an Italian Nonna, but at home I quickly produce dough and roll it out with the help of a kitchen-aid mixer, dough hook and pasta attachments. Raviolis are a fun pasta to make.
Chicken soup can be good for many reasons
Just like a houseguest that has overstayed their welcome, many of us have had a most unwanted visit from the flu or a cold that has stayed far too long. Whatever this vile virus is, we all try our best to move it along quickly. Perhaps it’s an urban legend or old wives’ tale but eating chicken soup is popular in many cultures as a remedy for maladies, including a cold. Chicken soup is known to alleviate your symptoms by clearing congestion and soothing a sore throat with its hot steamy broth.
A special meal for a special day.
Holidays often center around merriment, fellowship and of course food. The sights and scents of the season fill the air and our spirits with good will. Many families have time-honored holiday traditions. Those fortunate often enjoy turkey, ham or rib roast as they gather with family or friends. Or if celebrating alone, a roasted turkey breast or ham steak can be the center of a delightful meal. Sometimes a little change to a holiday menu can be welcome.
Take time for peace whether in church, yoga or cooking
As we round the corner on a busy holiday season in our little town of Edenton, I was reminded by friends to take a moment to relax and seek peace. That’s not always easy to do when our “to do” lists are longer than hours in a day. But a few minutes of meditation or prayer can often be just what we need. Take time to enjoy this wondrous season wherever your sanctuary may be — in a chapel or a walk in the woods.
Enjoy a sausage-stuffed mushroom this Christmas
Downtown Edenton’s homes and shops are sprinkled with twinkling lights, greenery and merriment as the town prepares for its annual Candlelight Tour. Christmas carols fill the air and just the right touch of chill adds the perfect setting. To many visitors our small idyllic town appears just like a scene in a Hallmark Christmas movie.
Enjoy a sausage-stuffed mushroom this Christmas
Downtown Edenton’s homes and shops are sprinkled with twinkling lights, greenery and merriment as the town prepares for its annual Candlelight Tour. Christmas carols fill the air and just the right touch of chill adds the perfect setting. To many visitors our small idyllic town appears just like a scene in a Hallmark Christmas movie.
Perfect time of year to make apples part of cooking plans
A crisp, bright autumn day is a joy. As the heat and humidity fade and a chill fills the air, a spattering of vibrant fall colors slowly begins to dot the trees. And just as crisp as the late autumn air is the crispness of a tart and sweet apple. This fall and winter fruit can be enjoyed in so many sweet and savory dishes, and they are in season and at their peak right now.
Certain ingredients and flavors have their moment
As a chef I have to follow food trends, and just like fashion, certain ingredients and flavors have their moment. Pistachio is back in the spotlight right now. It has a mild flavor and can add a salty crunch that pairs well in many dishes, like the recipe I’m sharing today which features my favorite squash. I love Delicata squash for its mild sweet and nutty flavor and delicate and edible soft skin, which is an added plus as no peeling is necessary.
Thanksgiving is a time for family, friends and food
As Thanksgiving approaches we often reflect on the year and give thanks for friends and loved ones. This year I’m so very thankful for the many people that bless my life whether family, friends or acquaintances. The experiences we share with others are what makes our lives rich. And when those experiences involve food there is an extra layer of richness that creates a bond of love. There are so many people with unfortunate circumstances where providing food is a struggle.
Good time to make use of North Carolina’s state vegetable
It’s sweet potato season here in the South. There is an abundance of these orange-fleshed spuds at Edenton Farmers Market, local farm stands and grocery stores, but I was very fortunate that my friend, Linda Perez, or Boo as she’s fondly known to me, brought me a beautiful bushel right from the field. Real yams are more like a white potato or even a yucca, and have a tough brown skin and are often difficult to find.
Fall is a time for a variety of wonderful spices
I love all that is fall! The cooler temperatures, longer nights and, of course, the seasonal foods. Pumpkin, squash, sweet potato, pear and apple are such wonderful autumnal treats, and they are all enhanced by warm spices that bring that cozy fall feeling. Ginger is another warm spice that works well in seasonal dishes. Ginger is a rhizome, or root, and grows underground.
A simple, few ingredient pasta with chicken and Alfredo
My children always texted me for last minute recipes that were easy to prepare with few ingredients. Luckily there are several I knew on the fly that would impress a high school or college date and not be stressful to make. For a little protein to this rich sauce I like to add slices of chicken breast that I have gently poached in white wine with aromatics. I have also used grilled chicken breast that I have marinated or brined for several hours.
Stuffed peppers showcases beautiful fall colors
The Edenton Farmers Market – and ones like it throughout Eastern North Carolina — is still full of fabulous vegetables even though September is just a memory. The calendar may say fall, but it feels like summer just won’t loosen its grip. I’m still trying to keep the kitchen cool, and thankfully most veggies cook up quickly. A dish with many flavorful vegetables that also showcase beautiful fall colors is stuffed peppers.
These cookies are indeed a treat
It’s finally Fall! I love autumn and all of its splendor, and I have succumbed to the pumpkin spice hysteria a little earlier than usual this year. I had my first pumpkin pie Blizzard from our Dairy Queen. I made my first pumpkin spice latte with wonderful Roanoke Roasting coffee and I’m looking forward to my first Pumking beer. Pumpkin is popular in both sweet and savory dishes from biscuits, pancakes, cakes, pies and breads to pastas, enchiladas, soups and stews.
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