“I really like meals, cooking and mixing flavors,” says the chef from Virginie, “and making folks completely happy by my meals”
A religious Catholic and passionate chef, Natalie Ramos oversees a busy catering enterprise, together with on-site cooking courses, in Ashburn, Virginia. Referred to as kitchen flower (“flower of the kitchen”), the corporate is run by Ramos and his gifted daughter, Tiana, who each have busy days cooking for athletes, politicians, celebrities and locals who crave meals. ingenious and from scratch to serve pals, household and prospects.
Ramos remembers a number of memorable and essential occasions from his culinary previous. “The most important get together was for 3,000 folks in Washington, DC,” she mentioned. “And I additionally threw a celebration for José Andrés (well-known chef), one for the Capitals (NHL) and one for the Nationals (MLB).”
What certainly makes his meals so interesting is Ramos’ strategy to fusion delicacies. “I take all my experiences and play with them,” she mentioned. “And my background is Caribbean and Southern, so each dish has a Spanish, Caribbean, or Southern aptitude to it. It at all times brings me again to who I do know I’m with my African-American and Caribbean heritage.
Initially from Brooklyn, New York, she famous that her household was Catholic. “I grew up in a tricky neighborhood and had a tricky life,” she mentioned, noting that her Catholicism and Catholic education set her on the proper path.
“My Catholic religion at the moment is powerful as a result of my father mentioned religion relies on God and understanding his ideas,” she mentioned. “I attended St. Lawrence College in Brooklyn and went to Holy Household Catholic College by eighth grade after which Nazareth Regional Excessive College in Brooklyn. All of my education was in Catholic colleges and the place my grounding and love for God got here from. My mom’s facet of the household is religious, however my father’s household was extra religious.
Why cook dinner? Ramos cited two predominant the explanation why she selected skilled cooking and catering for her profession. First, she wanted a technique to make a residing. Providentially, “one Christmas, a former boss instructed me that I used to be not doing the proper job so I went to cooking college and have become a chef”.
However then, “I’ve at all times beloved cooking,” she mentioned. “My love for cooking got here from eager to eat good meals. My father’s household had good cooks, so the one time to eat properly was along with his household. …His household was at all times round meals, as he labored within the meals business. He was the regional vice chairman of Horne and Hardart which represented Taco Bell and Kentucky Fried Rooster.
She famous that though her mom was a poor cook dinner, her father’s mom was “essentially the most wonderful cook dinner within the Caribbean.” All of those flavors – she made very conventional Caribbean meals,” she mentioned. She additionally praises her aunt, her mom’s sister, who had a powerful Catholic connection and household base. “And that is the place I realized my life classes about household and God. They needed me to know God, meals, household. My Aunt Donna is a pillar on my mom’s facet. J attempt to mimic my life like them. I do dinners on Sundays and Sundays are at all times denominational. It’s a must to focus and Sunday nights are household dinner nights so all of the households come collectively.
“I really like meals, cooking and mixing flavors and making folks completely happy by my meals and even once I’m exhausted and at my wit’s finish,” she mentioned.
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Mother’s Cinnamon Buns (serves 12)
“My folks will dwell in peaceable abodes, in secure homes, in quiet resting locations” – Isaiah 32:18
- 1 cup milk
- 1/2 cup butter
- 1 cup of water
- 1 tablespoon energetic dry yeast
- 1 cup white sugar
- 1 teaspoon of salt
- 2 eggs
- 6 cups all-purpose flour
- 2 teaspoons floor cinnamon
- 2 cups darkish brown sugar
- 1/2 cup butter, softened
- 2 cups icing sugar
- 1 package deal (3 ounces) cream cheese, softened
- 1 tablespoon butter, softened
- 1/2 teaspoon vanilla extract
- 3 tablespoons of milk
- Warmth the milk in a small saucepan till it bubbles, then take away from the warmth. Stir in butter; stir till melted. Add water and funky till lukewarm.
- In a big bowl, mix milk combination, yeast, white sugar, salt, eggs and a couple of cups flour; stir properly to mix. Add the remaining flour, 1/2 cup at a time, beating properly after every addition. When the dough is easy, flip it out onto a frivolously floured floor and knead till easy and elastic, about 8 minutes.
- Divide the dough into two items. Roll each bit right into a 12 x 9 inch rectangle. In a bowl, mix the cinnamon and brown sugar. Unfold each bit with half the butter, half the brown sugar and cinnamon combination. Roll the dough utilizing somewhat water to seal the seam.
- Lower every roll into 12 slices utilizing a pointy knife or dental floss. Place rolls on two greased 9 x 13 inch baking pans. Cowl and let rise virtually double, about 1 hour.
In the meantime, preheat oven to 375 levels F (190 levels C). Bake in preheated oven for 20-25 minutes till golden brown.
Make icing; mix icing sugar, cream cheese, butter and vanilla. Regularly add the milk till the frosting reaches a spreadable consistency. Unfold on heat (however not scorching) cinnamon rolls.
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