a happy time when you can escape this world, you know, and lose yourself in food

DAVIES: (Laughter) OK. We’re speaking with Anthony Bourdain. He has a new cookbook called “Appetites.” This is an interesting cookbook to look at and to read. You write in it there’s nothing remotely innovative in the recipes. You’re lifting them from imperfect memories of childhood favorites. Why this kind of book?

BOURDAIN: Well, I wanted it to be useful, approachable, reflective of the life I’ve lived over the past eight or nine years as a father, as opposed to a professional trying to dazzle with, you know, pretty pictures and food that’s different than everybody else’s. No, I wanted to make a beautiful cookbook, creative-looking one spoken in honest, straightforward, casual terms that gives the reader reasonable expectations, that encourages them to organize themselves in the way that I’ve found to be useful as a professional.

But as far as the recipes, you know, when I cook at home, it’s with a 9-year-old girl in mind. I mean, she’s who I need to please. And if she’s not happy, I’m not happy. The whole house revolves around her and her friends, so it’s reflective of that. It’s also reflective of, I think, age and all those years in the restaurant business.

Most chefs I know after work do not want to go out to dinner and be forced to think about what they’re eating in a critical or analytical way. They want to experience food as they did as children, in an emotional way, the pure pleasure of that bowl of spicy noodles or even a – you know, a bowl of soup that their mom gave them on a rainy day when they’d been bullied in school. I mean, that’s a happy time when you can escape this world, you know, and lose yourself in food. So these are recipes that hopefully – where I try to evoke those kinds of feelings and emotions.

~ Anthony Bourdain, from an interview in 2016 titled  On ‘Appetites,’ Washing Dishes And The Food He Still Won’t Eat (NPR.org, “Fresh Air“, October 20, 2017)

Bourdain’s cookbook can be found here: Appetites: A Cookbook


Notes:

if they can make the perfect scrambled egg, you know they know how to cook

…every time we get a new cook in the kitchen we ask them to make scrambled egg and if they can make the perfect scrambled egg, you know they know how to cook properly…


Related Post: How To Make Perfect Scrambled Eggs – 3 ways (English, French, American)

Salt, Fat, Acid, Heat

salt-fat-acid-heat-samin-nosrat-cooking-1.jpg

“Somehow my mom always knew exactly what would taste best when we emerged. Persian cucumbers topped with sheep’s milk feta cheese rolled together in lavash bread. We chased the sandwiches with handfuls of ice cold grapes or wedges of watermelon to quench our thirst. That snack, eaten while my curls dripped with seawater and salt crust formed on my skin, always tasted so good. Without a doubt, the pleasures of the beach added to the magic of the experience.”

Samin Nosrat grew up understanding how good food is all about balance, and that’s the gist of her new cookbook. It’s titled “Salt, Fat, Acid, Heat: Mastering The Elements Of Good Cooking.”

(SALT) Nosrat frees her readers to use their own senses instead of measuring cups. She says we should salt things until they taste like the sea, which is a beautiful thing, but it also sounds like just a lot of salt.  NOSRAT: “Just use more than you’re comfortable with, I think, is a good rule for most people. Especially when you’re boiling things in salted water, most foods don’t spend that much time in that water…So the idea is to make the environment salty enough so that the food can absorb enough salt and become seasoned from within. A lot of times, you end up using less salt total if you get the salt right from within because then the thing isn’t over-seasoned on the outside and bland in the center.”

(FAT) “I think fat has this remarkable capability to offer us all these different and very interesting and delicious and sort of mouthwatering textures in our food. And it’s just about learning how to get those textures out of the fat that you’re already using.”

(ACID) “For me, it’s all about getting that nice tangy balance in a meal or in a bite or in a dish. And you can get that through a lot of things, citrus and vinegar and wine which are maybe the three most obvious and sort of well-known sources of acid…Almost every condiment we add to our food is acidic, which is why when you get – I don’t know – a bean and cheese burrito, you’re always like hungry for salsa and sour cream and guacamole to put on there because those things will just perk it up, you know, and add flavor.”

(HEAT) “And so the thing about heat I realized, it sort of boils down to when you’re cooking a food, your goal – no matter what the food is – is to get your desired result on the outside and on the inside. And so your dream is to get that perfect grilled cheese, where the outside is crisp and brown and buttery and delicious, and the inside is melty and perfect.”

Chef Calls ‘Salt, Fat, Acid, Heat’ The 4 Elements Of Good Cooking, excerpts from an interview with Samin Nosrat. 

Find the bestseller on Amazon here: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

The “Meez” & 20 Words To The Promised Land.

anthony-bourdain

If you’re working in the kitchen of Anthony Bourdain, legendary chef and famed television personality, you don’t dare so much to boil hot water without attending to a ritual called: mise-en-place.

What is the first thing YOU do when you arrive at your desk?

What 20 word question can you ask yourself to distinguish between tasks that simply feel urgent from those that are truly important?

Find the answers here: How to Spend the First 10 Minutes of Your Day


Photograph: Savorsa.com

A deliciously true story


If you are looking for a rainy Sunday afternoon movie, here it is.  This movie is charming, moves “briskly” and is entertaining – I loved it.  If you are a foodie or just love eating – you’ll find a number of mouth-watering scenes.  The movie is showing in theaters and available to watch Instantly on Netflix.

“The story is based on the real-life case of Danièle Delpeuch, a small town regional chef and restaurant-owner who was summoned by President François Mitterrand to be his personal cook at the Elysée Palace. The President had developed a hankering for the food he knew in his youth and decided that she’s just the woman he needs to provide him with “the best of France.”  (Noted that she was the first ever female personal chef for a President of France which adds an interesting dynamic into the Elysee Palace kitchens, traditionally a male preserve.)

Movie Reviews:


Raspberry Twist. On an old classic. Lapping it up.

Pancakes

The story was titled: Martin Picard’s Fried Pancakes with Warm Maple Cream Syrup.

My Food-dar Radar was SCREAMING. STOP!  READ!  Goodness ahead.

Martin Picard, is a Montreal chef, who has devoted his newest restaurant, Cabane à Sucre Au Pied de Cochon (in English he calls it Sugar Shack), to celebrating maple syrup. In the article, he shares a recipe for deep-fried pancakes with a warm cream and raspberry maple syrup.

The story here, in my opinion, is not Picard’s pancakes.  No. No. No Sir.  Way, way too much work.

Go ahead and make your usual pancakes.  From scratch.  Aunt Jemima.  Whatever.

Make the syrup as instructed in the recipe below.  Only recommended change: Double up (or Triple) the raspberries.

If there is a God, he eats his pancakes with WARM CREAM AND RASPBERRY MAPLE SYRUP.

[Read more…]

Anthony Bourdain

black and white

ZIMMERN: …The other day I saw on Eater that someone was saying that they thought you were the next Julia Child.

BOURDAIN: It’s flattering but wrong‑headed. I mean, Julia Child changed the f***ing world. I am not a particle of dust compared to her. I am flattered to even be mentioned in postironic jest in the same paragraph. But to be actually compared? No. Absolutely not. She was such an important figure, a pioneer out there …

BOURDAIN: And I don’t care if my mom approves. … Look, if I’ve learned anything—I wrote Kitchen Confidential because I didn’t think anyone would read it. That was a liberating moment. You know, writing every morning before I went to work with absolute certainty that no one other than a few cooks would read it was a truly liberating place to write a book. That was a lesson I learned in the bone, meaning the instinct to think about what do they want—What do they expect? What do my biggest fans want me to do next? How will they receive it? Who’s watching? Who’s reading?—this is a lethal, lethal instinct. I have to not think that. We all want to be loved, but I’m not going to even ask what people want, because that will … [Read more…]

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