About Jacquelyn D. Kirkland
Jacquelyn D Kirkland is an avid cook who enjoys following recipes of the master chefs. Her experience of recipe-following has not only served to improve her cooking skills, it has also influenced her character. Through persistence, fortitude, and attention to detail, Jacquelyn D Kirkland has developed patience and integrity that have fulfilled the promise cooking has held out for her since her earliest years.
Kirkland’s love for cooking began during childhood, when she would help her family prepare Sunday meals. Accompanying her family to the farmers’ market, she learned how to determine which fruits and vegetables were in season and how to select fresh ingredients from the butcher or fishmonger. Then Kirkland, along with her family, would collaborate to execute their favorite newly found recipes. One of her preferred family recipes was the delectable Chocolate Orange Chocolate Cake Torte.
Since then, Kirkland has developed a penchant for Cajun and French cuisine. Renowned chef Paul Prudhomme's popularization of gumbo has made the red roux-based stew her favorite Cajun recipe. Impressed by the power of the roux and how it significantly enhances the flavors of the gumbo, she labored to perfect each step in a difficult technique. Although the recipe is challenging, the outcome is extremely gratifying and has proved to be another step in Kirkland’s deepening facility with sophisticated cooking techniques.
Jacquelyn D Kirkland also challenges herself in mastery of French cooking by following chef extraordinaire, Julia Child. From Child she has learned the art of crème brûlée as well as coq au vin, a braise of chicken cooked with onions, mushrooms and brandy. Another one of her favorite French recipes is quiche, whose complex combinations she learned via the recipes of world-renowned food author Dorie Greenspan. By meticulously following the rules and focusing on adequate preparation, Kirkland has succeeded in creating her own gourmet masterpieces.
Kirkland’s love for cooking began during childhood, when she would help her family prepare Sunday meals. Accompanying her family to the farmers’ market, she learned how to determine which fruits and vegetables were in season and how to select fresh ingredients from the butcher or fishmonger. Then Kirkland, along with her family, would collaborate to execute their favorite newly found recipes. One of her preferred family recipes was the delectable Chocolate Orange Chocolate Cake Torte.
Since then, Kirkland has developed a penchant for Cajun and French cuisine. Renowned chef Paul Prudhomme's popularization of gumbo has made the red roux-based stew her favorite Cajun recipe. Impressed by the power of the roux and how it significantly enhances the flavors of the gumbo, she labored to perfect each step in a difficult technique. Although the recipe is challenging, the outcome is extremely gratifying and has proved to be another step in Kirkland’s deepening facility with sophisticated cooking techniques.
Jacquelyn D Kirkland also challenges herself in mastery of French cooking by following chef extraordinaire, Julia Child. From Child she has learned the art of crème brûlée as well as coq au vin, a braise of chicken cooked with onions, mushrooms and brandy. Another one of her favorite French recipes is quiche, whose complex combinations she learned via the recipes of world-renowned food author Dorie Greenspan. By meticulously following the rules and focusing on adequate preparation, Kirkland has succeeded in creating her own gourmet masterpieces.