Refrigerator Look Book: Natalia Hancock
NATALIA HANCOCK has an unusual professional title. She’s Rouge Tomate’s culinary nutritionist, which means she responsible for analyzing the nutritional value of chef Jeremy Bearman’s cuisine. (She makes sure that no butter or cream slips into the dishes of the Michelin-starred restaurant.)
At home she’s no less of a dietary drill sergeant. “I don’t let my husband eat cold cuts—too many preservatives,” says the newly married 32-year-old Upper West Sider.
“We roast a chicken every Sunday and use that for sandwiches and chicken salad.” In fact, Sunday cooking is a ritual with the Hancocks. Together they spend several hours prepping dishes that they’ll enjoy all week.
What’s in that big container and is it always in your fridge?
Seventy percent of the time I have brewed ice tea in my fridge. I use a powdered Japanese green tea that comes in tea bags. I brew it right in this container, using 12 tea bags, and then chill it and add more water to dilute it. I also add lemon and ginger slices.
That’s a lot of eggs for two people.
Every time we visit my parents in Connecticut we bring back three dozen from my favorite farm. We love hard-boiled eggs and eat two or three for breakfast. Also, I love making deviled eggs.
What’s in between the yogurt and the peanut butter?
Every Sunday my husband I make food for the week together. That’s chicken stock thawing. Below, in the produce bin you see the carrots, celery, turnips and herbs (tarragon, dill, parsley, cilantro) that will go into the chicken soup.
Do you do anything special with all that fruit?
We make juices all the time, especially using apples, carrots, and clementines. And I also add the herbs to the juices. We also like to make our own seltzer water, but we don’t add flavorings.
That’s a beautifully stocked freezer. Do you always have the same staples in it?
We always keep a rack of lamb for last-minute guests. Also, I always have a frozen lasagna ready to go. Frozen chicken, pork loin, edamame, and peas are other essentials. And I picked the raspberries you see in late September and froze them. —Alexia Brue
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