October 26, 2012
This is one of those recipes I had to make five times over before I posted it on the blog, because each time I made a batch I ate all of it before I got pictures.
You’d be surprised how quickly one smallish Asian girl can scarf down two apples’ worth of chips, especially if they’ve been baked to a caramelly brown and have the scent of pumpkin spice coming off of them.
Can you tell I’m obsessed? In fact, I’ve got another batch of them in the oven right now, making the apartment smell of apple pie heaven. I keep thinking I’m going to wrap them up all pretty and give them to friends as little gifts, but then I just eat them all again. I mean, it’s not like they’re deep fried or anything.
October 25, 2012
This snack is like butter and jam on toast, but tweaked into something a little more sophisticated.
The camembert has a buttery, creamy texture, but, you know, cheesier. It’s got a little funk on it. But it’s not a punch-you-in-the-face funk, just a mellow funk.
The grapes here are cooked just a little — not to the point where they’ve turned into jam, but just enough to warm them up and concentrate their sugars. You can use any grapes you like, as long as they’re seedless, but I happen to love the colors on the gorgeous flame grapes. The thyme lends a savory note that keeps this snack from heading into dessert territory.
I snacked on this on a rainy afternoon before a long night of chugging through some work emails, but these lovely little crostini would be equally at home as the appetizer at a fall party.
October 16, 2012
Chestnuts are making their way back to the street vendors. Sometimes, stepping out of a metro stop, I smell the familiar smoky charcoal smell of the roasters and almost stop to buy a handful.
But invariably, whenever I do buy some, they’re nearly impossible to peel. That’s why I’ve taken to roasting them at home — I can cut huge slits in the peels before roasting them, and they nearly fall off after being roasted.
I’ve also found what seems to be the perfect dipping sauce for chestnuts: chestnut honey, or miel de châtaignier, mixed with a good amount of coarse-ground pepper. The tongue-coating quality of the honey helps to mitigate the tendency of fresh-roasted chestnuts of being a little dry, and the pepper cuts through their creaminess with some spice. And I must admit, pairing honey made from chestnut flowers with the nuts that those trees eventually produced is pleasingly recursive.
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?