October 9, 2012
I don’t know if you can tell, but I get really excited about food. It’s not just the end product, the delicious thing I get to put in my mouth that does so much more than just nourish my body. It’s the process, too, the learning and doing and standing in the kitchen, working with my hands, listening to things sizzle and pop, my glasses steaming up as I open the oven door. I had some amazing kale and taleggio arancini during the kale party at Verjus a couple of weeks ago, and they were stellar. Perfectly prepared balls of rice and cheese and vegetal kale, deep-fried to a golden brown and served with a salty-sweet bacon compote. It’s a dish that makes sense — you know by reading the description that there’s no way that this could be bad, and chef Braden Perkins didn’t disappoint. The plate cost €8, a steal for such high-caliber food. And yet, and still. There was something missing. I didn’t make it myself. Don’t get me wrong, I love dining out, and I know my skill in the kitchen can’t match a trained chef’s, but… but what? I guess I miss the challenge. How extremely clever I feel whenever a dish turns out just how I wanted it to. I wanted to be the one whipping out those perfect arancini with that sticky, perfectly paired sauce. So I came home, read up on guides like the Best Immersion Blender 2019 | HowtoHome, learned what I needed to and made some perfect textured sauce. Everyone owes it to themselves to learn these tricks. With them you can host a memorable dinner for all involved. And yes, I felt extremely clever. Continue Reading
September 12, 2012
Sometimes, things just make sense. Like when two fantastic food concepts smash together in just the right way.
Fried green tomatoes are crispy and golden and fantastic by themselves… but stack them with fresh mozzarella and basil and a good heavy drizzle of balsamic reduction, and it’s the most unique and hearty caprese salad I’ve ever seen. And just look how pretty.
Can’t you imagine serving this as an appetizer at a dinner party, arranged willy-nilly on a big platter with basil leaves and balsamic scattered all over? But it’s simple enough to make for lunch today. Because the tomatoes are baked for a while, it doesn’t matter as much that tomatoes are sneaking out of season as we speak. Just get on it and make these ASAP before they’re all gone until next year!
August 6, 2012
This is another recipe from that party we threw. These are fantastically rich salty-sweet morsels that just happen to be gluten- and dairy-free. They stay chewy for days after they come out of the oven, and the crunchy flakes of salt contrast beautifully with the melty chocolate.
And seriously? There’s no creaming or melting or separating involved: just stir a bunch of ingredients together in a bowl, drop them on a cookie sheet, and add chocolate. This is the recipe for when you’re craving dessert and want it in your mouth ASAP.
August 3, 2012
Our dear expat friends Jules and Alex are leaving Paris for San Francisco, so Tim and I threw a little farewell gathering for them. It was fantastic seeing everyone and sending the couple off with one last hurrah.
Lovely Alex is gluten- and dairy-intolerant, so I wanted to make sure to have lots of snacks that she could enjoy. And you know, wrap anything in bacon and it’s going to be heavenly, right? These were quite popular — lots of eyes rolling back in heads and quiet moments alone in corners, just tasting and chewing.