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.
I had two inquires about my last post-about what I used to remove my ravioli from boiling water. I used the term “spider” which is a long, wire, extremely perforated tool on a long, wooden handle, enabling me to retrieve cooked foods from boiling water or hot oil, when deep-frying- Spiders come in different sizes- The size you choose depends on the size (diameter) of the vessel used. When boiling filled pasta (that’s on the larger size) I like to use a deep, wide pot. This helps the pasta have space to sink and to rise back up freely- Here I can use my largest spider to quickly grab all the pasta at once, which helps to prevent overcooking. Spiders are also available with metal handles- but they get hot when positioned over a hot pot- I stick to wood. ❤️#whenthisnanacooks #kitchentools #homecooking #ravioli
I had two inquires about my last post-about what I used to remove my ravioli from boiling water. I used the term “spider” which is a long, wire, extremely perforated tool on a long, wooden handle, enabling me to retrieve cooked foods from boiling water or hot oil, when deep-frying- Spiders come in different sizes- The size you choose depends on the size (diameter) of the vessel used. When boiling filled pasta (that’s on the larger size) I like to use a deep, wide pot. This helps the pasta have space to sink and to rise back up freely- Here I can use my largest spider to quickly grab all the pasta at once, which helps to prevent overcooking. Spiders are also available with metal handles- but they get hot when positioned over a hot pot- I stick to wood. ❤️#whenthisnanacooks #kitchentools #homecooking #ravioli
Butternut squash ravioli with seared salmon and sourdough bread. For the squash purée- I steamed cubed squash over boiling water (high heat) for 20, then puréed this in the food processor with sautéed onions and a nice dose of crème fraiche and grated Reggiano- salt & p to taste. Cool this in the fridge- put this in a piping bag with a plain tip. Fill the fresh pasta sheets and placed on parchment lined sheets sprinkled generously with coarse semolina-as is shown in photos. To cook pasta: Boil 3 minutes in salted water. Grab (with large spider) and drop into a pan with hot, sliced leeks (sautéed in butter), hot stock, a bit of cream and cooked peas (peas cooked in some stock). Lots of good Reggiano goes in now. I can’t ones the salmon first so the pasta didn’t wait. For the salmon: salt and pepper the 6-8 ounce fillets (preferably center-cut, organic salmon with skin removed). Heat a nonstick skillet over medium heat with a shallow layer of avocado oil- salt and pepper salmon and sear until golden on both sides”presentation side (not the side that was skinned). Turn fish and cook on the other side and, if the fillets let’s ate thick, turn the heat to low and cover the pan. Remove the cooked salmon to a wire rack over a sheet pan. Bread. Butter. Dinner was so delicious. 🙌#whenthisnanacooks #homecooking #homemadepasta #ravioli #searedsalmon #sourdough
Butternut squash ravioli with seared salmon and sourdough bread. For the squash purée- I steamed cubed squash over boiling water (high heat) for 20, then puréed this in the food processor with sautéed onions and a nice dose of crème fraiche and grated Reggiano- salt & p to taste. Cool this in the fridge- put this in a piping bag with a plain tip. Fill the fresh pasta sheets and placed on parchment lined sheets sprinkled generously with coarse semolina-as is shown in photos. To cook pasta: Boil 3 minutes in salted water. Grab (with large spider) and drop into a pan with hot, sliced leeks (sautéed in butter), hot stock, a bit of cream and cooked peas (peas cooked in some stock). Lots of good Reggiano goes in now. I can’t ones the salmon first so the pasta didn’t wait. For the salmon: salt and pepper the 6-8 ounce fillets (preferably center-cut, organic salmon with skin removed). Heat a nonstick skillet over medium heat with a shallow layer of avocado oil- salt and pepper salmon and sear until golden on both sides”presentation side (not the side that was skinned). Turn fish and cook on the other side and, if the fillets let’s ate thick, turn the heat to low and cover the pan. Remove the cooked salmon to a wire rack over a sheet pan. Bread. Butter. Dinner was so delicious. 🙌#whenthisnanacooks #homecooking #homemadepasta #ravioli #searedsalmon #sourdough
So tonight we had pizza for dinner- with 2-week old pizza dough in the fridge. To top the pizza, other than the usual cheeses, I used sautéed onions and mushrooms that I cooked last night, for our burgers. The pizza was so delicious (as were the burgers …)—but what might be surprising, I didn’t serve tonight what I worked on “today.”- So, because I had the onions, mushrooms, the dough, shredded cheese- I was free to build ravioli to be cooked tomorrow. The point: using what you have today, from yesterday, is just as much of a gift as creating something new! #whenthisnanacooks #leftovers #pizza #homecooking
So tonight we had pizza for dinner- with 2-week old pizza dough in the fridge. To top the pizza, other than the usual cheeses, I used sautéed onions and mushrooms that I cooked last night, for our burgers. The pizza was so delicious (as were the burgers …)—but what might be surprising, I didn’t serve tonight what I worked on “today.”- So, because I had the onions, mushrooms, the dough, shredded cheese- I was free to build ravioli to be cooked tomorrow. The point: using what you have today, from yesterday, is just as much of a gift as creating something new! #whenthisnanacooks #leftovers #pizza #homecooking
Turkey meatballs, basmati rice pilaf, English peas. Early dinners- that’s our jam. ❤️❤️ #whenthisnanacooks
Turkey meatballs, basmati rice pilaf, English peas. Early dinners- that’s our jam. ❤️❤️ #whenthisnanacooks
Belated birthdays for @bursteintotheb are just as sweet…❤️ #whenthisnanacooks #cookingwithintention
Belated birthdays for @bursteintotheb are just as sweet…❤️ #whenthisnanacooks #cookingwithintention
Sourdough Focaccia with grapes and French cheeses. Jon and I were away on vacation and got a bad flu- We’re home now and both still get so tired! Today, feeling restless and wanting so much to feel like “me”- but with so little energy. not much of an appetite and no impetus to cook-a new one for me.! So, in order to revisit and reawaken my creative spirit, I went inward. I did what I always do-I dream while awake. I build, first in my mind and then let my hands make things real (solid) on the outside. Although it’s now almost dusk, and I’m feeling quite tired again- this bread helped me to feel like the me I enjoy so much. Here’s to proactive living and healing!❤️#whenthisnanacooks #sourdough #focaccia #homemadebread #homemadelife
Sourdough Focaccia with grapes and French cheeses. Jon and I were away on vacation and got a bad flu- We’re home now and both still get so tired! Today, feeling restless and wanting so much to feel like “me”- but with so little energy. not much of an appetite and no impetus to cook-a new one for me.! So, in order to revisit and reawaken my creative spirit, I went inward. I did what I always do-I dream while awake. I build, first in my mind and then let my hands make things real (solid) on the outside. Although it’s now almost dusk, and I’m feeling quite tired again- this bread helped me to feel like the me I enjoy so much. Here’s to proactive living and healing!❤️#whenthisnanacooks #sourdough #focaccia #homemadebread #homemadelife
If you have trouble getting your pizza dough to release from the peel when transferring to the oven, my Rustic Dusting Mixture is for you❤️. #whenthisnanacooks #pizza #homecooking
If you have trouble getting your pizza dough to release from the peel when transferring to the oven, my Rustic Dusting Mixture is for you❤️. #whenthisnanacooks #pizza #homecooking
Fillet of lemon sole with butter, lemon and chives, steamed white asparagus with garlic confit- and poached and then herb-roasted potatoes: It’s so fun to have a theme when choosing/creating our dinner!- Today, after looking in the fridge, I thought “tonight is a meal that all starts out the same color.” Doesn’t end that way. We’re all connected-#whenthisnanacooks #freshfishfordinner #homecooking #sohappytobehome
Fillet of lemon sole with butter, lemon and chives, steamed white asparagus with garlic confit- and poached and then herb-roasted potatoes: It’s so fun to have a theme when choosing/creating our dinner!- Today, after looking in the fridge, I thought “tonight is a meal that all starts out the same color.” Doesn’t end that way. We’re all connected-#whenthisnanacooks #freshfishfordinner #homecooking #sohappytobehome
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!
