Elise Johnson: Tales of Well Fed Family

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elise johnson

Elise Johnson has cooked native cuisine from all around the world, ranging from her ancestral home of Portugal, to India, Uzbekistan, South Africa, and of course, North Carolina.

No matter how simple or complicated the dish, Johnson declares that every one of her recipes and cooking techniques all contain the same ingredient.

“Love,” she says about cooking, a passion that’s led to awards, successful fundraisers, classes, a website and a soon to be published book, Tales of a Well Fed Family.

Johnson says, “I hope I encourage people to cook. My whole mission is the well-fed family. Every time someone on Facebook or the website leaves a message, I can’t even tell you. I literally get choked up. Even if it’s just one person, that’s how strongly I feel about this mission.

“I see how it’s affected my whole family, sitting down at the dinner table and having that quality time,” she continues. “Families need to know cooking doesn’t cost much. Cooking with your children doesn’t cost much. You’ve got to eat anyway, right?”

Origins of Cooking with Elise

Before she ever had a website Tales of Well Fed Family or segments on television, Johnson grew up in the kitchen with her Portuguese grandmother, who immigrated to the United States but didn’t speak English.

The unofficial cooking training took place in a multiple-story dwelling near Boston in Fall River, Mass., where Johnson’s grandparents occupied one floor and her parents and siblings lived on another. Johnson sought refuge in her grandmother’s kitchen because her schoolwork was a struggle. Johnson talked little because she battled a speech impediment until about age 17.

“I survived school,” Johnson says. “Having dealt with the speech impediment for years, I would come home and visit with my grandmother and just relax and cook.”

While there might not have been much verbal communication, Johnson says she learned many of the cooking fundamentals she uses and shares today in classes and videos on her website, “Cooking With Elise.”

Johnson recalls there was only one rule in her grandmother’s kitchen.

“Her biggest rule was hair up because I had really long hair, or you’re not in the kitchen,” Johnson says.

“I think a lot of what I did with my grandmother is I just followed her example,” she continues. “Whatever she was doing, I would try to do. I certainly couldn’t do it well or as well as she did, but she let me do it, which was a big deal. It was her letting me do it with her, like peel the potatoes and wash them, stir pots and whatnot. A lot of times she didn’t have to speak. It was the case if I had paid attention enough, I would get it. It might have taken me a while, but I eventually got it.

“That’s one of the things I tell parents when they come to my classes— you have to let the children actually do it,” Johnson adds.

Teaching Others to Cook
Johnson has been married toher husband, Michael, for 20 years and has two sons, Nathaniel and Alexander, who now attend college. Keeping the household humming while homeschooling her children kept Johnson busy during a stretch that included a move to North Carolina—first to Asheville then Raleigh.

It was in Western North Carolina that the possibility of teaching others to cook became a reality.

Johnson often shared treats with her new neighbors, having become one of the first families to move into a rapidly growing subdivision. Word spread through the community of more than 500 households that the delicious baked goods and casseroles came from Johnson’s kitchen.

“The next thing I knew, they wanted to order the food,” Johnson says. “I told them, ‘I don’t take orders. That’s not what I do, but I can show you how to make it.’”

Neighbors and members of her church were Johnson’s first cooking students. She looked to tailor her classes toward the attendee demographic— young adults learning the basics or parents with finicky eaters in their household.

One successful class led to another, then another. Johnson then rolled out a website and uploaded tutorial videos. Her reputation grew even more when she entered charity cooking competitions and defeated chefs from highly respected culinary academies. Then for more than a year, she had a regular segment on “My Carolina Today,” a lifestyle television show on WNCN-TV in the Triangle.

“For me, cooking is the way I love people,” says Johnson, who also has been featured on the Food Network. “When I cook for people, strangers, anybody, I see cooking as the one thing I can do really, really well. It’s the one thing I can enjoy and can include everyone in it.”

North Carolina Connection
Now residing in this state for more than 10 years and firmly entrenched in North Carolina, Johnson described what she likes most about what the Tar Heel State has to offer.

“One of the things I appreciate about North Carolina is the farmers. I’ve become friends with farmers,” Johnson says.

“I tr y to weave the products I can get locally into the recipes I make,” she continues. “I think a lot of people enjoy that because they might have just picked up their ingredients elsewhere but instead they can go to the farmer’s market.

“It’s fun to be able to highlight the local farmers,” Johnson adds. “I really try to get to know them by name.”

Whether it’s farmraised beef and vegetables or nuts and fruits from a nearby orchard , Johnson stressed those are the ingredients that make the best dishes.

“It’s a big deal. The intensity of the flavor is incredible. It’s always better for you because you’re getting the nutrients at their best,” Johnson says.

“I’m big on the locally grown products,” she adds. “You’re going to help your neighbor. You’re going to help the people that this is their livelihood. This is how they feed their families. You know the difference when you bite into something local.”

3 Comments

  1. Anne Zinni

    February 8, 2012 at 3:42 pm

    I loved this article and the photo itself got me anxious to try new recipes. I have a few questions. On the Garlic Knots, 3/4 C water is not enough. Should it be 1 3/4 C water to the 5 C flour? And how long should I knead- just til blended or until elastic consistency? I search your site for the biscotti recipe shown in the picture, but no luck. Any chance you’ll share it? Thank you for the wonderful read and mouth watering recipes.

  2. Elise Johnson

    April 25, 2012 at 8:18 am

    Hello Anne, you are correct! I apologize. It is 1 3/4 cups water…hope you love them! 🙂

  3. Linda Langdon

    March 15, 2013 at 2:08 pm

    In your recent newsletter, you had a Apple Nut Cake with butter icing. I cut the recipe out but not cooking instructions. Can you please send me the complete thing. It was with the article about “Tales of Well Fed Families.

    Thank you so much.

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