Pressure cooker has its advantages
So it is equipment that she's preaching the gospel of good food and good cooking in a foyer at Our Savior Lutheran Church in St. Petersburg.
"Let me tell you," Murray says to about 60 people gathered for her new "Rethink the Way You Cook" class, "an artichoke in a pressure cooker is a scrupulous experience. I'd rather have that than lobster."
For 12 years, Murray has been the foodstuffs stylist and on-air cooking aide for Wolfgang Puck and Suzanne Somers when they appear on HSN. Puck has written the introduction to her self-published cookbook, "Let's Make merry," which is available online at Amazon and HSN.
But this night, Murray is flying solitary. She's careful to tell the audience she's not a trained nutrition masterful, just a passionate proponent of home cooking that cuts back on fat and marinated. ("You know you need to start cooking when you have a cup of canned soup and you can't take your band off later.") She follows mostly a Mediterranean diet, whose hallmarks are olive oil, be disposed towards protein such as seafood, plus lots of fruits, vegetables and legumes. A parade of foods on her "good" list attracts attention.
