Born and raised in Detroit, Aarum Kisha Anita Hurse aka LesBinTheKitchen, has spent her entire life around food.
Like most African American households the kitchen is a meeting place.
Aarum watched and was taught by the best – her Great-Great Grandmother, Grandmother, Mother and Aunts. “As a kid I loved how the neighbors would just show up when they smelled the food. It was like having extra family members! My passion for food started then.”
Fast forward a few years and 40+ recipes later and you have Culinary Cool- Everyday Food. This book is to help you to find your own personal flavor profile. It’s about taking the simple foods we eat everyday and thinking outside of the box. If you can’t find one of the ingredients used in the book, simply adjust the recipe to your own flavor profile!
It’s all about the journey not the destination.
Cooking should be quick and fun!
Tasty words by a cultivating individual. Now ladies you know that I love to eat so I was more than excited about this interview. Time to explore LesBinTheKitchen …
First Lady Truth: Most culinary professional view food as a way of life.I often hear that food is the way to a man / woman’s heart. What does food represent to you?
Aarum: Well first I’m not a culinary professional, this is just a hobby turned into a passion.
Food for me represents fun and yes it taste great. For me it’s about getting in the kitchen and just having fun after a long day of work. I just like to relax and not think and that’s what food does for me.
First Lady Truth: When did you finally accept your passion to be a culinary professional?
Aarum: I just started to cook on this level over the last two years; once my career in TV Production in Los Angeles hit a wall. After eight years of working in the reality TV business work started to become harder to find and I wasn’t happy making TV anymore, so I would come home and cook and post on my Instagram page and my friends would say you need to do something with this food and that’s when @LesBInTheKitchen was born. The page has been a blessing for me while I start my life over here in Seattle. To be able to have an outlet when your life is upside down is something I’m thankful for. It’s more than food for me it’s a place of zen and chill.
First Lady Truth: Obviously you do all of the cooking in your house hold, is there a dish that you would want someone else to cook for you?
Aarum: Hmmm that’s a great question. I would have to say most likely fried chicken or a steak.
First Lady Truth: Was there ever a time when you wanted to step away from this industry? If so why? What caused you to stay?
Aarum: Again, this is just a hobby for me I don’t cook for a living and I’ve been asked why don’t I go cook in a kitchen and switch fields all together. That’s not for me at this time, I enjoy the freedom of cooking when I feel like it but I will start to work with some chefs and do some pop-ups later this year.
First Lady Truth: What is your favorite celebrity cookbook? Is there a culinary expert that you desire to work with? Aarum: Anthony Bourdain is hands down my favorite chef to watch.His reckless passion is what I’m into. Would love to create some food with him or have him produce a TV show for me. I want to be the lesbian Anthony Bourdain.
First Lady Truth: Is there a dish that you consider orgasmic? What do you prepare when you are trying to win a woman over?
Aarum: This question is funny to me. I never cook for women on the first date or even the first few dates, it’s just so easy; they can see that coming a mile away. Plus I only started to cook on this level about a year ago. If I had to woo a special lady I guess I would go with whatever she likes, even it’s seafood which I’m deathly allergic to but have made for ex girlfriends and if I do this means I really like you because I can’t even smell it without getting a little sick. Now who I would love to cook for and almost die for is Kerry Washington or Jasika Nicole from the FOX TV show “Fringe”, yes these two women I would gladly get rushed to the ER for.
First Lady Truth: Why LesBInTheKitchen? What does your sexual preference have to do with your craft? Do you think that it is important that you represent the homosexual community?
Aarum: Well LesBInTheKitchen was born because of my best friend and business partner Devon Augustine. When we created the page we needed a name and after a few rounds, she said I got it ; “LesBInTheKitchen” it’s a play on words Let’s all be in the kitchen together and also I’m a Lesbian. I mean I’m homosexual and proud of it! Its important that I represent my truth and that truth is I’m an African American Lesbian Woman. My sexual preference has nothing to do with my passion for cooking, people love the food and the page because I’m open about my life and I crack a lot of jokes. I think it helps that I’m good looking and men and women both like me “LOL” but they come for the food and jokes for sure!
First Lady Truth: Has your sexuality ever interfered in your success in this industry?
Aarum: I would say being a smart and intelligent woman of color has interfered with my success in my career and again food is not the industry I work in. The “Black-Tax”- is real for us. We have to work twice as hard with zero results. I’ve had CEO’s tell me time and time again how smart I am and one day they will be working for me but yet I’ve never made over 40k in 10 plus years of being a working professional. I’m just going to put everything I have into my books and brand that’s my only focus now.
First Lady Truth: What other endeavors have you taken a dip in?
Aarum: I worked in TV Production for close to ten years outside of that this is my next endeavor writing cookbooks and getting the name out there. Working towards a cooking show of my own and that thought is very exciting and has me focused, also I will be putting out two cookbooks a year. I’m self-publishing and doing 90% of the work myself and it’s a lot to learn in this world. Putting out books is not the easier thing to do but it’s been such a great journey and I wouldn’t change it for the world.
First Lady Truth: What would you like to say to the ladies, your fans and your supporters?
Aarum: I don’t have fans “LOL”, I like to say it’s just friends I haven’t met just yet. To the ladies hello & hi and to the supporters thanks for rocking with me and growing with me on this crazy journey, stay locked in it’s going to get even BETTER! Everyone can follow me on Instagram @LesBInTheKitchen and on Twitter @LBITK you can buy the book at http://store.blurb.com/ebooks/528239-culinary-cool-everyday-food
Grab yourself a glass of wine or whiskey and just enjoy the kitchen!
Caprese Fried Salad with Basil and Sage
1 tsp Sea Salt
10 to 20 Basil Leaves
1 Pound fresh mozzarella
1/4 inch thick slices 10 to 20 of the mozzarella
10 to 20 Sage Leaves (to top off dish)
Extra-virgin olive oil, for drizzling
1 cup of Panko bread Crumbs
3 vine-ripe tomatoes-1/4 inch thick slices
Step 1. Make an egg wash. Crack the two eggs into a pie pan and use a fork to beat them until they are combined. Dip the mozzarella slices in the egg wash, be sure to cover the mozzarella thoroughly with the egg wash so that the coating sticks.
Step 2. Coat with Panko or Tempura mix. Fry over medium-high heat. Place enough olive oil in a large skillet to cover the bottom of the pan, once the oil is up to temperature, fry the mozzarella until golden brown on both sides.
Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each fried mozzarella slice. Add Sage leaves to top of Salad. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.
Honey Maple Bacon Wrapped Pork Tenderloin: Stuffed with Sage & Whole Garlic
1 head of garlic
2 tbsp. Olive Oil
1 tbsp. sage
1/2 tbsp. of cumin
12 fresh sage leaves
Hand full of chopped fresh thyme leaves
12 (1/4-inch thick) slices of maple bacon
2 pork tenderloins (about 1 to 1 1/2 lbs. each)
Cook time: 1hour & 1Omins I Temp: 375°f
Step 1. Preheat oven to 375°f
Step 2. Arrange tenderloins on work surface. Season each tenderloin with seasons of sage, and cumin.Cut three slits in the top of each tenderloin, stuff the slits with uncooked whole garlic bulbs and sage leaves.
Step 3. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.
Step 4. Heat olive oil in a medium skillet over medium-high heat. Sear the tenderloins until golden brown on all sides.
Step 5. Transfer seared tenderloins to a medium roasting pan; place in the oven and cook to medium doneness about 60 minutes to and 1hour & 10 minutes.
Step 6. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.
-Plate & Serve