FOOD
Francine Coles’ blog means business By Leni Reiss
Francine Coles
GREAT RESULTS ARE EMANATING both from Francine Coles’ Arcadia home – and from her creative contemplations. Case in point: the Fancy Pants Kitchen, her new blog, business and website. A longtime Valley resident who moved from her native Canada in 1977 with her parents Bernard and Betty Shostak, Francine is an Arizona State University graduate with a degree in construction engineering. She worked with large contracting firms prior to marriage and starting a family, and she is a longtime participant and activist in all things Jewish, having served on both the national and local boards of AIPAC. Tall, slim and stunning, Francine remains “philanthropically connected,” serving on the board of the local Jewish Community Foundation. With her three dogs (Lola and Bella are shnoodles and Beau is a mini labradoodle) often underfoot, “they keep me company and make me laugh,” she says, Francine is committed to “basically crafting, developing and
refining” her relatively new online business, presenting and integrating lifestyle elements with gorgeous food photos and outstanding recipes. “Most are accessible and easy to follow,” she explains, “while some are more challenging, but they all are ‘really good eats.’ ” Many recipes are her own creations. Launched in September 2019, “mainly because people have always asked for my recipes – why not share. And it’s fun,” she says, “to pass along ideas from a variety of sources.” To that end, she says she is inspired by reading cookbooks and following fellow food bloggers and others whom she respects. “There’s a world of us out there,” she says, “and we are in frequent contact.” Her readers are primarily women, and she says she is learning from them. They especially love the photos of gorgeous desserts, but “quick and easy” recipes garner the most positive responses. “Something for everyone,” she says with a smile, “and often the blog is enhanced with reader INGREDIENTS 1 1/2 pounds boneless, skinless salmon fillets, about 1 1/2” thick (6 pieces) 1 pound asparagus 2 tablespoons extra-virgin olive oil 1 tablespoon grated lemon peel 1 tablespoon chopped fresh rosemary 1 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 1 tablespoon butter, divided
SALMON PICCATA 32
MARCH/APRIL 2020 | ARIZONA JEWISH LIFE
1 small shallot, finely chopped 2 tablespoons lemon juice 1 tablespoon capers, rinsed and drained Kosher salt & pepper to taste 2 tablespoons chopped fresh parsley
