With her ethereal images and surprisingly easy gluten-free recipes, food blogger Erin Scott convinces us to give peas a chance. Read on as the culinary whiz behind Yummy Supper shares her cartoon kindred, a recipe for a perfect day, and the coolest thing that’s happened to date.
Name: Erin Scott
Occupation: Food writer and food and lifestyle photographer
Neighborhood: North Berkeley — I’m proud to be an East Bay girl.
If you had five beverages on tap at your house, what would they be?
Fresh watermelon juice with lots of lime, Green’s Tripel Blond Ale (the best gluten-free beer!), coconut water fresh from the shell, Lillet, and quality root beer for my kids, Otis and Lilah — they’re gaga for the stuff.
What cartoon character do you most identify with and why?
Peter Rabbit, a guy willing to risk his life for good veggies.
What’s your signature dish?
Sticky, gooey caramel sauce.
Detail a recipe for your idea of the perfect SF day:
1. Pack family in the car. Don’t forget a snack or two.
2. Go to Larkspur to catch the ferry. Cruise the bay and look in awe at what a stunning spot we live in.
3. Chow down at Slanted Door. Remember to order extra yellowtail sashimi (it’s ridiculously good).
4. Fuel up on a cappuccino at Blue Bottle.
5. Walk to Pier 24 and look at the awesome photography.
6. Grab a few more tasty bites at the Ferry Building — maybe a GF cupcake at Mariposa, a treat at Boulettes Larder, or a platter of oysters at Hog Island — before rushing to catch the boat.
7. Rub happy belly and snuggle family on the ferry ride home.
If you were a sea creature, what would you be and why?
An otter, because they have a nice, cozy coat of fur and love to eat fresh shellfish.
Let’s play Iron Chef. Secret ingredient is Brussels sprouts. What are you doing with them?
We love Brussels sprouts at our house! My kids actually beg me to cook them up. For us, it’s usually roasting the beauties with olive oil, good salt, and finishing with a splash of saba.
How are you spending New Year’s Eve?
With amazing friends on the beach in Santa Barbara. We like to skip dinner and just scarf down caviar with potato chips and creme fraiche.
What’s been the coolest thing that’s happened to you since you started your blog?
Getting the opportunity to write and photograph my own cookbook! I’m still pinching myself to make sure it’s true.
Curious about what Big Things’s Rebecca Goldschmidt considers her lucky charm and the five food trends Tablehopper’s Marcia Gagliardi foresees for 2013? Read all about it.
Photo: Courtesy of Erin Scott