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Punched Up star is a master at making toast

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Naomi Snieckus says one ofher favourite things to make is cooked bread, otherwise known as toast.





Naomi Snieckus is a comedian starring in The Comedy Network’s Punched Up airing on Wednesday nights. Until recently, she was a member of Toronto’s Second City Main Stage Company for nearly three years.





Q: What is your fondest memory from your family kitchen?



A: Besides being the first to lick the whipping cream off the spoons, keeping track of my mould growing kit. My chemistry father bought me one for Christmas. It was fun to watch my friends’ faces as they opened the refrigerator door to get some root beer and were confronted by a living organism. That was the closest I ever got to a pet.





Q: Who is your favourite cook?



A: My mother because she adds sugar and butter to everything and that’s gotta taste good. Have you ever had carrots with sugar? It’s delicious.







Q: What is your favourite food to cook?



A: I like to cook soups, stews, pancakes and lightly cooked bread, OK toast.





Q: How did the first meal you prepared turn out?



A: It was a bit of a disaster. I had been told by my mother that the way to make a sauce for pasta is butter and flour as a base. So, I made a pasta sauce using just those ingredients. I created a dish I like to call “Butter, Flour Pasta” or “Insulation for your Walls.”





Q: Which traditions from your background involving food do you partake in?



A: My grandmother who lived to be 105, had this habit “a little bit over everything on her plate.” So, she would have a bit of pickled herring, rye bread, orange-carrot-pineapple Jell-O and some blackberries from her garden on her plate. When I was growing up I thought she was very odd. Now, it’s my favourite type of meal to have; a little bit of everything.







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Cabbage Rolls, from Naomi Snieckus


INGREDIENTS:



  1. 1 cup of long grain rice

  2. 1 tbsp of vegetable oil

  3. 1 lb. of ground beef or veggie ground

  4. 1 onion finely chopped

  5. 1 head of cabbage

  6. 3 cups of tomato sauce

  7. 1 tsp of salt

  8. 1/4 tsp of pepper





PROCEDURE:



  1. Place the cabbage into a pot of water and boil until the leaves fall off. Cut them off at the stem, place them to the side to cool.

  2. Prepare the filling as follows: Heat oil in a large skillet on medium-high heat, add ground beef or veggie and onion and cook until beef is no longer pink and onions are softened.

  3. Drain off excess fat. Stir in pre-made rice, tomato sauce, salt and pepper.

  4. My grandmother always cut a wedge out of the cabbage spine to make it easier to roll. You can put these wedges into the mix or into a soup.

  5. Place all the rolls into a pan side by side and pour a bit more tomato sauce over them.

  6. Cover and bake at 375 F for one hour.

  7. Cook one hour longer or until cabbage is very tender.






TIP:
I think the trick is in the rolling of the cabbage, and not filling it with too much stuffing.





 
 
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