April 9, 2014
Guys, I’m on a scone jag.
A couple weeks ago I had an incredibly disappointing scone from (sigh) Starbucks. It was so unsatisfying, such an affront to the good name of moist, flavorful scones, that I made three different kinds of scones that weekend alone – making my pastry-loving friends and colleagues very happy. And my freezer very full.
This recipe is a variation of the very first scone recipe I fell in love with, back in high school when I first discovered the magic of the oven. Rich with the mahogany sweetness of brown sugar, bumped even higher with a bit of molasses, and loaded with toasted pecans and brown butter, this is a far cry from the sad, dry scones in the coffee shop pastry case.
January 20, 2013
It’s story time with Miss Diane! Gather ’round kids.
Once there was a little girl who was a very picky eater. She didn’t like spicy foods, she didn’t like foods that were “too green,” and was generally scared of foods she’d never tried before. Eventually, the little girl grew up to be a college student who, while still being a picky eater, loved to eat.
One day, the girl had a realization. If I get over my pickiness, she thought, I can eat more food! Maybe I don’t actually hate the things I don’t think I like… maybe I never gave them a proper chance.
And so she started with mushrooms. She took some plump, pretty mushrooms, and stuffed them with everything she liked: bacon, bread crumbs, cheese, garlic…
If I don’t like them stuffed with all these good things, she thought, then I probably actually hate them. She took a fat, juicy stuffed mushroom between her fingers and took a bite. She’s been loving mushrooms ever since.
November 15, 2012
We are creatures of habit in this apartment. As soon as we wake up, I walk over to the stove and make scrambled eggs for the gentleman: two eggs, a swirl of cream, seven grinds of pepper, a scattering of allumettes of crispy bacon. Quickly broken up with a spatula and stirred over the lowest possible heat until they’re just cooked but still a bit wet, served with a mug of iced tea. We both catch up on the news and emails that have accumulated in the night, we get ready for the day, and when the gent leaves for the office, I make myself some oatmeal.
For a long time, my oatmeal was a variation of the gentleman’s preferred breakfast. I scattered a little cooked bacon into my oatmeal with seven grinds of pepper and a good amount of salt and cooked an egg over-easy and let the yolk run all over and into the oatmeal. But lately I’ve been wanting something sweet with my coffee, and to keep myself from eating cookies for breakfast, I’ve turned to this: oatmeal with homemade apple butter.
I originally made this apple butter for that party last weekend, to pair with salty cheeses and buttery foie gras, but it works equally well here. It’s like a grown-up version of that instant apple-cinnamon oatmeal that I’m sure lots of us relied upon in college for non-ramen sustenance. For me, the nuts and cream are crucial for texture and mouthfeel, but feel free to leave them out if you’re into pure unadulterated apple-cinnamon oatiness.
October 31, 2012
My boss once said to me, “You know, you are probably the most outwardly normal-seeming person who is actually completely batshit insane.” He said something on this order once a month or so, usually because I had said something heavily nerdy, such as reciting the first few lines of The Canterbury Tales in Middle English, or was eating something that he considered weird, such as raw corn on the cob or roasted bone marrow. Nothing like walking into the office and seeing your assistant chowing down on a hunk of cow bone.
Bone marrow is one of those divisive dishes. You either get it or you don’t. I’ve been trying to convert people to the gospel of marrow for years now, ever since I read about it in college and immediately went out to the local grocery store and to roast my own. “It’s like warm, gelatinous, beefy butter!” I would say. I would get weird looks.
Later, via Anthony Bourdain, I learned to pair my marrow with a parsley salad, dressed simply in lemon juice and shallots. Later still, I began experimenting with that salad and have landed on something a bit more peculiar, with a base of fig-infused white wine vinegar and minced preserved lemons for a citrusy kick. It cuts through the unctuous fattiness of the marrow perfectly.