Real Food Kitchen Tour: Sylvie Fox

by Matt on March 5, 2013

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A warm welcome Project365(3) Day 10

Welcome to another edition of the Real Food Kitchen Tour. This week, we travel to Los Angeles, California to tour the kitchen of Sylvie Fox of SylvieFox.com

What’s a Real Foodie?

A “real foodie” is someone who cooks “traditional” food. We cook stuff from scratch using real ingredients, like raw milk, grass-fed beef, eggs from chickens that run around outdoors, whole grains, sourdough and yogurt starters, mineral-rich sea salt, and natural sweeteners like honey and real maple syrup.

We don’t use modern foods that are either fake, super-refined, or denatured. This includes modern vegetable oils like Crisco and margarine, soy milk, meat from factory farms, pasteurized milk from cows eating corn and soybeans, refined white flour, factory-made sweeteners like HFCS or even refined white sugar, or commercial yeast.

We believe in eating wholesome, nutrient-dense foods that come from nature. So we shop at farmer’s markets or buy direct from the farmer, or we grow food in our own backyards.

This Week’s Real Food Kitchen Tour: Sylvie Fox


Sylvie Fox is a romance author living in Los Angeles, California with her husband, son, two dogs, and one magical cat. In spite of her decade in Hollywood, she’s never been on television or in a movie, and avoids the paparazzi. Sylvie loves to hear from readers — visit her on her website, SylvieFox.com.

Blog Name: Sylvie Fox, Author – doesn’t really have a name – it’s just a blog for my readers, SylvieFox.com
Blog Author: Sylvie Fox. I’m a romance author and real food enthusiast. Since I’m home all day writing (or procrastinating), I dedicate a lot of time to real food. A few years ago my husband and I stumbled up on Nina Planck’s Real Food: What to Eat and Why. Like many Americans we were constantly looking for ways to improve our diet. We’d given up shopping in supermarkets and eating processed food, but didn’t know where to go from there. It’s no understatement to say this book changed our lives. We started drinking raw milk, sourcing pastured and wild foods, and fermenting our own. Sally Fallon’s Nourishing Traditions was next – and we’ve never looked back.
Location: I live in Los Angeles, California in the southeastern part of the San Fernando Valley.
How Long Blogging: I’ve been blogging since 2003 in my other life as an op-ed essay writer.
House or Apartment: House. This is our third house and our second kitchen renovation. The renovation was geared toward buying, storing, cooking and eating real food. It’s a huge departure from our glam kitchen remodel of another house in 2003. It was cheap, but very utilitarian.
Size of Kitchen: It’s a long galley kitchen – 25′ x 13′ or thereabouts.
Things You Love About Your Kitchen: Drawers, drawers, drawers. Much more useful than regular cabinets. Having enough cold storage for everything.
Things You Would Change: A better fermenting system. I’d love to ferment everything in the pantry, but cross contamination is a problem – so there are things fermenting everywhere.
Favorite Tools & Gadgets: I have so many. Good tools are priceless. I like good peelers, graters, and sharp knives.
Biggest Challenges Cooking Real Food: Getting real food. We visit the Hollywood Farmer’s market every Sunday. There we get raw milk from Oragnic Pastures, and pasture raised meat from Jimenez Farms, among others. But other things are a far greater challenge. Also making your own broth, tea for kombucha, making your own yogurt, straining kefir grains from kefir, etc., takes enormous amounts of time – in a world where these things aren’t perceived as important.
Current Family Favorite Meal: Mmm, that’s a good question. My two year old son loves Dutch Pancakes (4 eggs, 1 cup sprouted flour, 1 cup raw milk – baked for 25 minutes in a 400 degree oven). My husband likes everything. He travels a lot and appreciates real food when he comes home form days of restaurant, hotel, and airplane food.
Favorite Cookbooks: Of course, we enjoy Nourishing Traditions, but feel many of the recipes just miss that last step to make them perfect. We enjoy George Lang’s Cuisine of Hungary (we have a second home in Budapest and enjoy Hungarian food). Some classics like Mario Batali’s Molto Italiano, various Julia Child cookbooks, and many handed down from my mother and grandmother like the Encyclopedia of Cooking from the 1940s – the recipes use lard, tallow, and butter – no vegetable oil there. If I had all the time in the world, I’d seek out and collect cookbooks from the early part of the century before processed foods were the norm.





















Check Out the Previous Real Food Kitchen Tour Posts



Let Us Tour Your Kitchen

Are you a real foodie? Do you have a kitchen that you’d like to see featured on CHEESESLAVE?

Please email me at Questions AT realfoodmedia dot com. Either send me a link to a Flickr set or email me your photos (minimum of 5, but more is better). Note: Please send me LARGE photos. Minimum 610 width. If they’re too small, I can’t use them.

Oh, and please send the answers to the above questions (at the very top of this post).

As much as I’d love to include all the photos I receive, I can’t guarantee that I will use your photos in the series. I’m looking for creative, good quality photos.

Some ideas for photos:

  • Show us what’s in your fridge or what’s fermenting on your counter
  • Take some snaps of some of your favorite kitchen gadgets, or show us how you organize your spices
  • Got backyard chickens? Send some pics!
  • How about a lovely herb garden?
  • Kids or pets are always cute!
  • Try to include at least one photo of yourself, ideally in your kitchen

And no, you don’t have to have a blog to be included in the tour.

Photo credit: A warm welcome Project365(3) Day 10 by Keith Williamson, on Flickr and photos by Memories by Michelle
Disclosure: cmp.ly/4 and cmp.ly/5

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{ 25 comments… read them below or add one }

Sylvie Fox March 5, 2013 at 7:39 AM

Thanks for having me!

Just a correction on the recipe. it’s 1/2 cup sprouted flour, and 1/2 cup milk. I generally use an 8″ cast iron pan with 3T melted butter.

Reply

Caroline March 5, 2013 at 11:04 AM

I am so jealous of your fridge/freezer space! And all those chickens. :)

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Sylvie March 5, 2013 at 5:50 PM

I order chickens from Rainbow Ranch Farms CSA. It must have been delivery day. There are six a month. I try to cut off feet, necks, and backs for stock the same day they are delivered. Then I freeze the chicken parts separate from the stock parts. No doubt I had the bright idea to take these pictures as a way to avoid that task.

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Marci March 5, 2013 at 5:19 PM

WOW!! LOVE that kitchen. I am envious of the stove and fridge!!!! :)

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Julie March 5, 2013 at 5:38 PM

A whole cabinet devoted to jars–very impressive!

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norma March 5, 2013 at 6:12 PM

aha, a woman who loves jars! where did you find the tall jelly jars? I am always looking for novelty jars. Love your kitchen…. and the range is grand. thank you for the tour.
Sister in jars.

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Sylvie March 5, 2013 at 7:05 PM

I got the tall jars at a discount store in LA called Smart & Final. It’s like Costco but not as upscale and has no membership fee.

I go there because they have cheap garbage bags, dish detergent, and a huge selection of jars/lids.

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Annie March 5, 2013 at 6:28 PM

Great Kitchen..
Love your frig & Stove.
And of course your Sons Kitchen. Too cute.

Can you share what type of stove that is , and if the oven is electric, but gas stove top?

I notice you use Cast Iron Pans..How do you keep the food from sticking when you cook?
I have some old ones. I use Coconut oil when I use them, but food still stick!!
Maybe I wash them too good! But then I smuch coconut oil on them before putting them away.

Thanx,
Annie

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Sylvie March 5, 2013 at 7:02 PM

This is the range: http://appliances.monogram.com/ApplProducts/ZGP486NRRSS It is all gas. I had an earlier version of this 36″ and dual fuel in my last house. After years of cooking, I like all gas better. It was a choice between this and Wolf. I liked this better for various reasons.

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Sylvie March 5, 2013 at 8:09 PM

Oh, and I do use lots of cast iron every day. Everyone in my family used them when I was growing up. The secret is to not use soap. If I make something that leaves a residue, I clean it with a silicone (?) brush/scraper. They have them at Bed Bath and Amazon. Otherwise after everyday use like frying eggs. I rinse with hot water, dry, and use again.

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Annie March 7, 2013 at 12:18 AM

Thank you Sylvie, for the your Range website…

I’am using soap when I wash my cast Iron. I’ll not be doing that anymore!
I do have the scraper from Amazon, now I know why I bought it :-)

Your little boy Judah is a Cutie..
Take Care,
Annie.

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Judy H March 5, 2013 at 6:38 PM

Love, love, love the space in your kitchen. :)
Gosh, I wish I could take pictures of my two stuffed upright freezers. They are
jammed, mostly with organic free range, soy free chickens. Been busy making
tons of stock. YUM Love the jars too. I prefer mainly the wide mouth all the way up to the half gallon size. I get my raw milk from an organic farm near me, and I can tell you one thing, she has names for all her cows. :)
Also have a whole piggie wiggie stuffed in freezer, that I get each year. Much cheaper
to buy the whole pig from organic farm, then the individual pieces~~
Keep up the good work. I look forward to seeing more pictures. Happy healthy eating to everyone.
~Judy in MI~

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Sylvie March 5, 2013 at 7:06 PM

I just bought a quarter pig a few months ago. Very inexpensive, but takes up a LOT of room in that freezer.

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Jeanmarie March 5, 2013 at 7:19 PM

What a dream kitchen! I love all the jars. And of course the counterspace, drawers, big fridge, big range…

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Deborah March 5, 2013 at 10:03 PM

Love to see the green tripe chubs in the freezer. gotta feed our pets real food too!
thanks for the tour.

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Sylvie March 10, 2013 at 6:23 PM

My DH is very happy with that comment. He advocated for the switch about four or five years ago. The dogs are much happier/healthier.

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Julie March 6, 2013 at 6:26 AM

Wow! Love that range!Thanks for a great tour.

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Scarlet March 7, 2013 at 3:29 AM

What a shiny, beautiful kitchen and lovely family!

Is that a packet of butter on your son’s play kitchen?

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Sylvie March 10, 2013 at 6:24 PM

It is. He has wooden sticks of butter, that he wanted to stick in there. In that tiny cupboard are fruits, vegetables, pots, pans, eggs, and a potholder. He loves to ‘cook’ while we cook.

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jmr March 10, 2013 at 5:35 PM

I love your kitchen and am drooling over that range. I’m new to L.A. so I also enjoy reading where those of you who have lived here longer do your shopping…favorite farmers markets, vendors and CSA’s. Thank you.

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Allison Jordan March 11, 2013 at 6:53 PM

Szia! Magyar vagy? I am so excited to see you have a second home in Hungary! Budapest is my home away from home. I’ve never tried the Hungarian Cuisine cookbook you mention, I am excited to find more recipes!

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Sylvie Fox March 15, 2013 at 8:25 AM

Highly recommend George Lang. It’s the best we’ve come across. Leaving for Hungary in a week or so for a few weeks! Looking forward to some great real food.

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mandy March 15, 2013 at 2:44 AM

what a dream kitchen.
and what is on the bottom of the freezer that has green and white packaging?

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Sylvie Fox March 15, 2013 at 8:24 AM

It’s raw dog food from GreenTripe.com. It’s what’s in the plastic containers on the bottom of the fridge. My DH started ordering it a few years ago when a dog we had (now passed) was suffering from end stage kidney disease. It’s made a huge difference in our other dogs and they now get it almost exclusively.

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Juliette March 17, 2013 at 6:32 PM

What a beautiful family and a beautiful kitchen, thank you for allowing us into your home via cheesslave! :0)

Reply

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