November 21, 2012
Hello from Nice! I’m spending a few weeks here on the French Riviera to get away from the gloom and doom of Paris. Sad part? Spending Thanksgiving alone. That does feel a bit wrong, even if I did go to that awesome Friendsgiving party last week.
This is a dish I made a couple weeks ago, but I think it would be great to bring to a Thanksgiving potluck or, as in my case, to have as an alternative to a huge turkey (because turkey for one isn’t really plausible, is it?). It’s vegetarian but substantial, with the meaty texture of the mushrooms mixing with the crunch of the nuts. And sage mixed with nuts always tastes vaguely like sausage to me, so I don’t really miss the meat.
If you want extra credit, make this with my recipe for homemade pie crust, but it works just as well with store-bought. Since it’s a rustic galette, there’s no pinching and shaping of dough, just a pretty, lazy folding up of the sides.
October 15, 2012
I know we just skipped into mid-October, but stay with me here. I know there are still tomatoes out there at the markets, and there’s no better way to celebrate a good tomato than to smash the heck out of it on some bread.
To be honest with you, reader, I haven’t been in much of a cooking mood. I still cook, of course, but it hasn’t been joyful experimentation in a while. It’s been stuff like this: simple, tasty, but but but.
I have to convince myself that it’s something you want to see. It’s just some bread with stuff on it, after all. Not even a sandwich. But this blog is about connecting with people, and maybe someone out there just wants a snack and doesn’t want to go out and buy camembert or smoked paprika to make one. But I bet you have bread, and garlic, and oil, and tomato, don’t you?
October 12, 2012
Why yes, I’m still obsessed with duck fat. Why do you ask?
These potatoes are the most perfect breakfast potatoes I’ve ever encountered. The secret is in boiling the potatoes beforehand — if you don’t, the insides of the potatoes dry out while you’re trying to brown them in the skillet. This way, the potatoes are creamy all the way through, and the outer layers absorb the delicious duck fat more readily.
I like to serve them with the other items that make up my ideal breakfast experience: soft-scrambled eggs, a bit of toast, good salted butter, jam, and several pieces of bacon. But I’ve also served them with braised dishes and stews like short ribs and boeuf bourguignon, and they’re delicious outside the breakfast sphere too.
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