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. And yes, I felt extremely clever. Continue Reading
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.
June 12, 2012
Sometimes, you are invited to two or three apéro/cocktail/dinner parties in one weekend. And clearly, you don’t want to show up empty-handed. And it just so happens that it’s the enchanting time of year when lush, shining berries and figs, leaking juice, are all over the markets. If you ever find yourself in such a situation, make these. Take them to parties on a pretty tray.