Welcome to my website-I just love that you’re here!
If you’re new to me and my work, let me share with you who I am and what I do. And, if familiar with what I did, you should know that the scope of what I can offer you expanded! In addition to being a Certified Culinary Professional, I’m a Certified Life Coach and also a Kitchen Coach and Consultant. Although, at first (three decades ago), my work was focused mostly on teaching how to create and sustain the very literal type of yummy, nurturing home-life that many of us didn’t experience when young-it didn’t end there. Over the years, I’ve learned, both personally and professionally, that we can’t just cook to make all of our dreams come true. Life is big, intricate and choosing to travel the daily road to being authentically happy requires real commitment and often bravery.
Because of my own personal growth journey, combined with what I’ve learned from working with people from all walks of life (and in several capacities) I know this for sure: You don’t need to be literally locked up to be in a dark, insecure or unfulfilling place. Let me teach you how to heal old, historic wounds and get control of the quality of your inner and outer life.
I can help you to discover what you really want, what’s in your way and how to navigate the path in between. I can teach you the dynamics behind your inner dialogue so you can stop warring with yourself and with others. I can help you to embrace the effort it takes to grow and to eventually win at this daily game we call life.
Wood-grilled skirt steak and radicchio-with peppers, onions and mushrooms. Empty plates. I’m noticing a pattern here… ❤️ #whenthisnanacooks #happy tobehome #woodfiredfood #homecooking
Wood-grilled skirt steak and radicchio-with peppers, onions and mushrooms. Empty plates. I’m noticing a pattern here… ❤️ #whenthisnanacooks #happy tobehome #woodfiredfood #homecooking
#whenthisnanacooks
My sweet cousin Jackie (@jackiebee25 ) asked me “what are you doing for Valentine’s Day?” I said “I’m making pizza and Caesar salad. She asked “Are you going to make a heart-shaped pizza?That would be so cute!” I thought “omg, I would not do something so hokey.”
So then I thought about what I was resistant to- the fear of failing. Trust me-Making pizza in any oven, let alone one wielding real flames and a temperature of over 700f is daunting-especially when wanting to convey love on a holiday that is all about love!
So I decided to make fear take a back seat-i made a heart-shaped pizza that was not only delicious but the making of it helped me to soften fear’s grip. Thank you Jackie. You helped me to make a hokey-pokey pizza- for the love of my life, Jon Groveman. Hokey-Pokey- for Valentine’s Hanky-Panky. I’m in.😋❤️ #whenthisnanacooks #pizza #valentinesdaydinner #homecooking #woodfiredfood #premierefirewoodcompany
My sweet cousin Jackie (@jackiebee25 ) asked me “what are you doing for Valentine’s Day?” I said “I’m making pizza and Caesar salad. She asked “Are you going to make a heart-shaped pizza?That would be so cute!” I thought “omg, I would not do something so hokey.”
So then I thought about what I was resistant to- the fear of failing. Trust me-Making pizza in any oven, let alone one wielding real flames and a temperature of over 700f is daunting-especially when wanting to convey love on a holiday that is all about love!
So I decided to make fear take a back seat-i made a heart-shaped pizza that was not only delicious but the making of it helped me to soften fear’s grip. Thank you Jackie. You helped me to make a hokey-pokey pizza- for the love of my life, Jon Groveman. Hokey-Pokey- for Valentine’s Hanky-Panky. I’m in.😋❤️ #whenthisnanacooks #pizza #valentinesdaydinner #homecooking #woodfiredfood #premierefirewoodcompany
Last nights marinara becomes tonight’s bolognese sauce. 🙌😋 #whenthisnanacooks #homecooking
Happiest Birthday to my darling daughter, Jessie! @jessiedelowe Every time I think of you, my heart swells with so much love, gratitude and peacefulness- Seeing you as such a loving, nurturing wife and mama- and watching you embrace life’s adventures with such trust-You are such a beautiful blessing to this world! I love you with all my heart- and each day, although it feels impossible, my heart stretches to love you even more. Happy birthday, baby. ❤️
Happiest Birthday to my darling daughter, Jessie! @jessiedelowe Every time I think of you, my heart swells with so much love, gratitude and peacefulness- Seeing you as such a loving, nurturing wife and mama- and watching you embrace life’s adventures with such trust-You are such a beautiful blessing to this world! I love you with all my heart- and each day, although it feels impossible, my heart stretches to love you even more. Happy birthday, baby. ❤️
When baking an artisan loaf, it’s important to think about how you will ask the loaf to perform in order to serve. Here are two loaves of equal proportion- the first was just baked, and was built to be (after cooling thoroughly) halved, wrapped and stored in the freezer- the other was a gift so I wanted the crust to be perfect upon arrival. The point: If the crust of a baked loaf is initially too dark, reheating can be tricky- because the crust becomes more vulnerable to shattering (falling off the loaf) when slicing. So, if you know you’re going to reheat, remove the bread when nice and golden, but not overly dark. If planning to serve within a few hours of baking, there’s no need to reheat- so bringing the crust color up to a deeper hue is best- and to assure crispness, you can leave the “just baked” loaf in a turned-off oven for 5-10 minutes. To reheat a loaf baked early in the day or in subsequent days ahead, place the (room temperature) bread into a preheated 375f-400f for 10 minutes. Allow the crumb to settle for another 10 minutes before slicing with a sharp serrated knife. #whenthisnanacooks #sourdough #naturallyleavened #homebakedbread #homebaker
When baking an artisan loaf, it’s important to think about how you will ask the loaf to perform in order to serve. Here are two loaves of equal proportion- the first was just baked, and was built to be (after cooling thoroughly) halved, wrapped and stored in the freezer- the other was a gift so I wanted the crust to be perfect upon arrival. The point: If the crust of a baked loaf is initially too dark, reheating can be tricky- because the crust becomes more vulnerable to shattering (falling off the loaf) when slicing. So, if you know you’re going to reheat, remove the bread when nice and golden, but not overly dark. If planning to serve within a few hours of baking, there’s no need to reheat- so bringing the crust color up to a deeper hue is best- and to assure crispness, you can leave the “just baked” loaf in a turned-off oven for 5-10 minutes. To reheat a loaf baked early in the day or in subsequent days ahead, place the (room temperature) bread into a preheated 375f-400f for 10 minutes. Allow the crumb to settle for another 10 minutes before slicing with a sharp serrated knife. #whenthisnanacooks #sourdough #naturallyleavened #homebakedbread #homebaker
So, last night we had glazed corned beef, braised cabbage and boiled potatoes. (Recipes are on my site.) We finished the beef- had leftover potatoes and also had uncooked cabbage in my fridge. I had frozen duck legs defrosting in my refrigerator. So, this morning, I dried, trimmed and seasoned (on both sides) the duck with garlic powder, onion powder, fresh pepper and kosher salt (salt only on skin side.) I placed the legs, uncovered, in the fridge, on a rack over a tray, till ready to cook.
Leftover veg: I cut the leftover cooked potatoes (from last night) into chunks and cut the uncooked cabbage wedges into slices. I had leeks -so I trimmed, halved and cleaned them, then sliced them thin. To cook:I preheated the oven to 375f. I seared the seasoned duck, over med-low heat, on both sides (skin side down first). I removed to a tray. Added to the fat in the pan, the cooked potatoes and seared to flavor them with rendered duck fat and their seasoning. Removed to a plate. I added sliced leeks to the fat in the pan- when sautéed and softened, I added the sliced cabbage and caraway seeds- then cider vinegar, then stock. The duck and potatoes go on top of the veg (cabbage/leeks)- and placed into a preheated 375f oven for 45 minutes. 😋😋😋😋😋 My point: everything works together-last night’s dinner made tonight happen- more easily and deliciously. #whenthisnanacooks #roastduck #onepotmeal #happytobehome #homecooking
So, last night we had glazed corned beef, braised cabbage and boiled potatoes. (Recipes are on my site.) We finished the beef- had leftover potatoes and also had uncooked cabbage in my fridge. I had frozen duck legs defrosting in my refrigerator. So, this morning, I dried, trimmed and seasoned (on both sides) the duck with garlic powder, onion powder, fresh pepper and kosher salt (salt only on skin side.) I placed the legs, uncovered, in the fridge, on a rack over a tray, till ready to cook.
Leftover veg: I cut the leftover cooked potatoes (from last night) into chunks and cut the uncooked cabbage wedges into slices. I had leeks -so I trimmed, halved and cleaned them, then sliced them thin. To cook:I preheated the oven to 375f. I seared the seasoned duck, over med-low heat, on both sides (skin side down first). I removed to a tray. Added to the fat in the pan, the cooked potatoes and seared to flavor them with rendered duck fat and their seasoning. Removed to a plate. I added sliced leeks to the fat in the pan- when sautéed and softened, I added the sliced cabbage and caraway seeds- then cider vinegar, then stock. The duck and potatoes go on top of the veg (cabbage/leeks)- and placed into a preheated 375f oven for 45 minutes. 😋😋😋😋😋 My point: everything works together-last night’s dinner made tonight happen- more easily and deliciously. #whenthisnanacooks #roastduck #onepotmeal #happytobehome #homecooking
Grandchildren are the most potent “happy drug” there is! Spending the day with Ruthie- first to music/movement class and then to lunch- walking on the avenue, holding hands. There are no words to fully describe how I feel- the only word that I can say is grateful. So very grateful. I love being a mother- and I love being a Nana. ❤️#love #gratitude
Grandchildren are the most potent “happy drug” there is! Spending the day with Ruthie- first to music/movement class and then to lunch- walking on the avenue, holding hands. There are no words to fully describe how I feel- the only word that I can say is grateful. So very grateful. I love being a mother- and I love being a Nana. ❤️#love #gratitude
Internationally-respected cook, author and culinary teacher, Lauren Groveman has, with a full heart, carefully created this “virtual kitchen” in celebration of all of you who would like to savor the joys of creating a truly satisfying, homemade life. You can click here to learn a bit more about Lauren and click here to see her prepare some very potent recipes (in her own life) so that YOU can do them, too!
Over the years, Lauren has been the host of several local and national television series, including “Welcome to Lauren Groveman’s Kitchen” and also a weekly radio talk-show called “Food, Family and Home Matters,” both James Beard Award recognized. She is so proud to have worked with culinary icons, such as Julia Child, in the series Baking with Julia as well as the accompanying cookbook. Lauren loves hearing from viewers from all over the country who have seen her shows and cook from her books!
