by Mary Knippel

Amy Fotherfill of The Family Chef at a recent event at the Ferry Building in San Francisco.

“What’s for dinner?” Uttered in innocence, those three little words can create havoc, whether the household numbers two or 20. At your house, are they a challenge or an invitation to experiment? Growing up in an Italian family, the Coastside’s Amy Fothergill of The Family Chef learned to love the potential of the invitation and the challenge. “Every family picture we have we’re sitting ’round the dining room table,” she said over a cup of tea. “I grew up in New York where when we had a winter storm, we’d have to wait for days to get plowed out. My mother would open up the freezer and say ‘come on, let’s make this, let’s try this!’ She really encouraged me to go to culinary school. And that’s how I ended up at the Cornell Culinary School, one of the best hotel schools in the country.”

“What I’m trying to do is to make my message simple,” Fothergill said. “I believe wholesome ingredients plus easy recipes equals one whole happy family.” The Family Chef encourages the use of organic foods, buying locally, and choosing the best quality products you can find. “I’m using all the techniques I learned in culinary school in a home setting. People say they make the same five things over and over. I’m amazed in an age where there is so much information available, that anyone would settle for the same thing over and over again.”

Fothergill offers cooking classes in private homes, for four to six people, where she demonstrates a recipe while her audience watches, listens and takes notes. “I find that’s very effective because they are all seeing the same thing at the same time,” Fothergill said. “The more education you give to people, the more they are able to make better choices. If you can’t pronounce the ingredients on a food product, then you may not want to eat it. We need to be conscious of what we’re putting in our bodies, not just eating it because it’s there.”

“People are looking for things that are simple,” Fothergill said. “A lot of the classes and workshops I do center on easy and healthy weeknight meals.” Besides teaching cooking classes and giving workshops, Fothergill is also available for in-home consultations. She will come into your home, inventory the pantry, learn about your particular food-related needs and limitations (including your likes and dislikes, and any food allergies), and create a two-week meal plan with recipes.

With a daughter who has food sensitivity issues, Fothergill has had to adapt to these limitations and develop family menus that everyone will like. When her son entered pre-school, Fothergill volunteered to help with the shopping for school snacks; she even cooks with the children twice a month. “We’ve made vegetable soup, hummus and pizza,” she said. “It’s been a great exercise to see what kids will actually eat and seeing how they eat when they are together. And I feel I’ve made inroads in exposing the children to healthy snack alternatives.”

“I only cook something I like to eat,” Fothergill said. “Part of the reason I like to cook is that when I’m done I get to eat it and enjoy it. I think what’s in my blood is pleasing people with food — whether that’s the family or friends, or whomever — and that gives me great satisfaction.”

Beef Saffron Risotto

“This is based on a dish my mom made for me. When I eat it, I think about being 10 years old and the plate being steaming hot. I loved it so much. I adapted it by adding vegetables and making it a one-pot meal.”

1-1½ pounds of natural, grass-fed ground beef (you can substitute ground

turkey or pork for the beef)

1 tablespoon olive oil

1 medium onion, chopped (or ½ large)

½ teaspoon pepper

1 garlic clove, minced

½ teaspoon salt

Few strands of saffron

1 cup of Arborio rice

4 cups of organic chicken broth, heated to just boiling

1 cup frozen peas, slightly thawed

Heat large pot to medium and add ground beef. Press beef into pan and allow to cook for a while before you turn/stir, so you get some browning. This will give the risotto great flavor. Add pepper.

After a few minutes, stir and cook until there is no more pink. Remove from pot and drain fat.

In the same pot, add olive oil and heat to medium. Add chopped onion and cook until translucent. Add garlic and cook 1 minute. Add beef, salt and saffron threads and stir. Add rice and cook for 1 minute.

Begin to add hot chicken broth, ½ cup or more at a time. Stir every few minutes and add more broth when liquid is absorbed. Make sure rice is simmering, but not boiling. Check to see how firm the rice is after 20 minutes or when broth is used up. If the rice is still firm, add hot water.

Add peas and stir. Cook for 3 minutes, or until heated through.

Garnish risotto with freshly grated cheese — please, nothing out of a can! Taste and season with salt and pepper if needed.

For more information, or to get The Family Chef’s monthly newsletter, visit Fothergill’s Web site at www.amythefamilychef.com.