September 20, 2012
You see this? This is me trying to figure out how to take photos of food in autumn light.
The moodiness of the photo in no way reflects my feelings about this salad. You guys! Brussels sprouts! Are back! What? Why is no one else as excited as I am about raw sprouts?
I guess I’m biased. The first time I tried Brussels sprouts was in the Momofuku recipe, and that’s an auspicious beginning if I’ve ever heard of one. I had never been tortured with boiled or steamed sprouts in my youth, when they’re so clearly meant to be fried or roasted.
September 8, 2012
Let me make this clear: for many situations, there is no alternative to bacon.
Bacon comes from the bellies of happy, fat pigs. It is salty and smoky and nothing, not turkey bacon, not smoked tofu shaped and pressed to look like bacon, and especially not mushrooms, can ever take its place.
But you know what? Sometimes I get a little curious. I mean, come on. If I told you that if you take mushrooms and soak them in a little bit of soy sauce and bake them, they taste vaguely like bacon, would you believe me?
August 23, 2012
An old sweetheart of mine once gave me one of the most interesting compliment I’ve ever received: “I’d like to see you eat a salad. It’s hard to eat a salad gracefully, but I bet you could do it.”
He’s not wrong. About salad, not about my ability to eat it. Salads are, in general, kind of a messy affair. Especially the ones with those pretty and colorful artisanal lettuces that you don’t want to chop that are juuuuust bigger than one mouthful, meaning you get dressing all over your lips trying to get that forkful of unruly greens into your stomach, messing up your lipstick in the process. And don’t even get me started on frisée.
This is the antithesis to those messy, albeit often lovely, lettuce salads. You can eat the entire thing with a spoon. It’s crisp and cold from the raw corn, the chickpeas bring a lovely nuttiness, and the avocado melds with the lemon and olive oil to form a lovely creamy mouthfeel. I toss mine together in about five minutes flat.
June 25, 2012
We go through stunning amounts of hummus in this house. I don’t know how he got into the habit, but Tim eats the stuff with nearly every meal — for breakfast, with his eggs and toast. For afternoon snacks, with pieces of baguette. Sometimes as a side with dinner.