about

simmer is one of my favorite words. I love the way it sounds and feels. A double entendre, simmer most often describes food – something on the edge of boiling, but also sometimes describes an idea – something mulling in your mind, not quite fully formed, just simmering. I like it because it’s an in-between state; something not yet complete and full of possibility. 
I started SIMMER in 2010 after selling Canto 6 Bakery, which I co-founded in 2006. I thought about making a career switch, but instead of applying to grad school or at least registering for the GREs, everyday I found myself back in the kitchen. SIMMER, an online cookbook and recipe journal, is where I document what I’ve been making. The site has two indexes. One, the usual “Index,” sorts the recipes into culinary categories. It’s the place to go if you’re looking for say a brunch idea. The other, “Seasons,” sorts the recipes by New England seasonality to help you shop and cook with what’s fresh. Simmer is a work in progress, so check back often for new recipes.  Subscribe to simmer by adding your email on the right.

alexgrew up in Edmonton, Alberta, the heart of the Canadian prairies, famous for wheat fields, oil, and a really big mall. My parents are great cooks and adventurous eaters, and once I moved out, I realized how fortunate I was to have grown up eating veggies from the garden and having tried sushi and samosas and countless other fun foods that weren’t as common in the 1980s. I studied psychology at McGill in Montreal, where I spent my free time sampling raw milk cheeses, finding the best tire d’erable, and making cookies in my tinsy, ill-equipped, fire engine red kitchen. I’ve lived in Boston on and off since 1999.  I’ve worked in and around food since graduating from McGill in 2004, and these days I’m most interested in food policy, particularly school food.  If I’m not in the kitchen, you’ll find me running after my dog Hugo who’s probably barking at squirrels or shredding toilet paper all over my bed. Email questions and comments to alexemmott[at]gmail[dot]com.

catering and consultingI am always seeking new food related projects! Please email me (see above) to inquire about private in-home catering or classes.  I specialize in small groups – dinners, parties and passed appetizers, brunch, or desserts.  I do everything from preparing a 4 course dinner in your home, to catering your office holiday party, to dropping off a basket of fresh baked goods for a neighbor, to making a single birthday cake.  I also lead private culinary classes which can be tailored to your interest and group.  A private in-home class is a great way to perfect a new culinary skill (the perfect pie, handmade chocolates, or pasta for example) while bonding with your neighbors, friends, or co-workers. 

I am also available for restaurant/bakery menu consultation and design, product development, and staff training.  

recipescome from various sources. Some are mine, some are from cookbooks, magazines, and online. If the recipe’s original source is not me, I always give credit. “Adapted from” means I made a couple of changes, and “inspired by” means I changed a lot or used the idea, but not the recipe. I want the recipes on this site to be as accessible as possible, which doesn’t mean they’re all easy – many require multiple steps and more than one pot. It just means I want to avoid impossible to find or overly expensive ingredients and (hopefully) lay things out as clearly as possible. Please email me at alexemmott[at]gmail[dot]com if you have questions or something isn’t coming out the way you want it to. Many of my baking recipes are in grams (see here for explanation, info on scales, and conversions.) 

photos are taken in my kitchen using my Nikon D40x (mostly) or John’s generously lent Cannon EOS Rebel XT (less lately since I got my own 50mm lens.) Both are Digital SLR cameras. I like either with a 50mm lens the best for food close ups. In terms of style, I like food to look like food; to look like something that came from my kitchen and could come from yours. I try not to overly “style” as a cook and plate to avoid what I call the “forced photo effect” or “studio feel.” Taking pictures of food is kind of like taking pictures of kids or pets – it knows when you’re looking and it makes a face. Fresh ingredients and good recipes look beautiful just as they are, even tipsy, messy, and drippy. I try to take pictures in natural light as much as possible, and I’m currently lusting after getting use to my new!  speedlight flash, which makes it much easier to photograph at night.