Credit: The Inspired Home: 29 Fancy Grill Cheese For the Ultimate Cheesiest Meal Ever (via Your Eyes Blaze Out)
Here I was, I thought, living.
March 12, 2019 by 13 Comments
Things were better at home when a chicken roasted in the oven or eggs cooked in a hot buttered pan… Cooking was a meditation, I thought. It anchored me in my body—here was my hand, holding a knife, slicing through celery. Here I was, standing on the black and white kitchen tile of my first apartment in Brooklyn, listening to records, making dinner. Here I was, I thought, living.
~ Sarah McColl, “Joy Enough: A Memoir.” (January, 2019)
Notes: Image: Better Homes & Gardens – Perfect Fried Eggs. Prior Sarah McColl posts
What’s better than this? (NADT)
October 9, 2018 by 38 Comments
It’s 3:12 pm. I’m in the middle of a meeting. I sneak a peak at my emails…it’s Christie: “looks like this would be a hit…” (She’s thinking Pavlov’s Dog)
She attaches a link for Peach Cobbler Cheesecake.
I tuck my phone out of sight under the conference table and click the link. It springs open on the photo.
And for the next 3 hours:
Thought Spiral! Peaches, Cream Cheese, Golden Graham Crust, Butter, and more.
Rating: Can’t stop at 2 servings!
Notes: (1) Inspiration: Thank you Christie. (2) Photo: Susan; Baker: Susan. Thank you! (3) “NADT”: Not a Damn Thing!
Truth
May 3, 2018 by 29 Comments
Here’s Pavarotti copied from an interview somewhere:
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”
~ Patricia Hampl, The Art of the Wasted Day (Published April 17, 2018)
Photo: BonAppétit, Pappardelle with Arugula and Prosciutto
Oh my, I say
April 29, 2018 by 16 Comments
It is the season of the meruňka—apricot time. It’s unclear when, exactly, she had time to make the dough for the little pillows of these dumplings, when she managed to buy the apricots… She pours melted butter over the ivory lumps in our shallow soup plates, then a brief snowstorm of sugar and crumbled white cheese, dry and salty. We pierce the puffery of the dough with big dessert spoons. Out comes the yellow-orange fruit, melting from the dumpling’s creamy white, like a perfectly coddled egg. Oh my, I say. They both beam at me. You see, you see, Anna says, as if I have finally seen the light she keeps trying to show me. My pleasure is proof that, in spite of everything I get wrong, maybe I’m learning after all what matters in life.
~ Patricia Hampl, The Art of the Wasted Day (Published April 17, 2018)
Notes:
- Photo & Recipe via Food Network by Graham Kerr – Wachauer Aprikosenknodel (Apricot Dumplings)
- Related Posts: Patricia Hampl, The Art of the Wasted Day
Miracle. All of it. (60 Sec)
August 4, 2017 by 32 Comments
Notes:
- Image Credit: via Paper Ghosts
- Inspired by Albert Einstein’s quote: “There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.”
- Related Posts: Miracle. All of it.
Salt, Fat, Acid, Heat
May 27, 2017 by 22 Comments
“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
We all eat in pursuit of memories.
May 13, 2017 by 15 Comments
We all eat in pursuit of memories. The finely diced chives on my tongue are also the moments I snipped them from the grass in late spring as a child and put them in morning omelettes with my dad. A dry unsweet cookie is the sound of my great-aunt’s gravelly voice cautioning against the perilous use of sugar. Eating a bowl of ice cream is the slow methodical churn of my grandmother’s ice-cream maker that set the tempo for a Sunday afternoon.
Such sensory evocations, and the emotional tug they exert in one’s everyday life, are never far from the mind of Amy Thielen in “Give a Girl a Knife.” The memoir charts the beautiful winding path that led the author from rural Minnesota to high-stakes Michelin-starred restaurants in New York—in search of what she thought was culinary sophistication—and then back to Minnesota, and a cabin in the woods built by her artist husband. Along the way the author learned to cook Austrian, Chinese, French and even her native Minnesotan dishes.
~ Georgia Pellegrini, from Her Place at the Heartland Table in a book review of Amy Thielen‘s new book: “Give a Girl a Knife: A Memoir”
Photo: Amy Thielen.com
No question looms larger
April 24, 2017 by 29 Comments
No question looms larger on a daily basis for many of us than
“What’s for lunch?”
and, when that has been resolved,
“What’s for dinner?”
~ Jim Harrison, A Really Big Lunch: Meditations on Food and Life from the Roving Gourmand
Photo: Easy Indian Masala Burgers @ yumi-food. (Masala Burger @ Trader Joe’s is a blend of seven different vegetables – potatoes, carrots, green beans, bell peppers, onions, corn and green peppers – with authentic Indian spices like coriander, cumin, red chili powder and turmeric.)
Dinner (Together)
April 12, 2017 by 31 Comments
Q: In your memoir The Apprentice: My Life in the Kitchen, you talk about the importance of having dinner as a family, having everyone together to discuss the issues of the day.
Holy Cheese (15, yes, 15!)
February 13, 2017 by 45 Comments
We’re a member of the 1%! 15 different types of cheese in our refrigerator, which led to a “conversation” about what the cheese is going on here…
Source: NY Times Magazine
When Is It OK to Eat Chocolate? (About all the bloody time)
December 20, 2016 by 46 Comments
Excerpts from Ellen Byron and Tanya Rivero discussing “When Is It OK to Eat Chocolate?” (along with DK’s reality check):
- Really, it is OK to eat chocolate if it’s the fancy stuff. That’s what we’re telling ourselves. (DK: Not sure I’m telling myself exactly this…I am repeating, “it’s ok, DK, it’s ok, go ahead. It’s ok to eat 4 pieces in one sitting.)
- Nearly half of chocolate eaters say they look for premium ingredients…they say that’s their health-permissibility factor. (DK: More health research that will be overturned in 10 years. Margarine over butter anyone?)
- There’s no point in going to a gym and then downing a huge bar of cheap milk chocolate. There’s every point in going to a gym and then downing a small portion of a nice, deep chocolate. (DK: Come on. There’s every point in downing a huge bar of any kind of chocolate and then ‘thinking’ about going to the gym.)
- Offering portion control also helps chocolate eaters feel good… (DK: Who feels good with portion control? Who? Introduce me to that human.)
- Lindt’s Excellence bars, which are wrapped in foil and white cardboard, are designed for a “ritualistic” experience. “Consumers take care to rip the foil gently, then break a square off, then roll the foil back up…It’s meant to withstand that type of consumption where you might eat one square or two squares a day. (DK: Ritualistic? Yes, like Human Sacrifice. One or two squares a day? Laughable.)
- New $7 chocolate bars from Godiva have indented squares that fit a thumb so eaters can snap off one bite at a time. ‘People love to have a bar of chocolate tucked away in their brief case, backpack or purse. (DK: Who can keep chocolate tucked away for more than three minutes anywhere, and especially in a brief case or purse? Who? As to indented squares to enable portion control? Ha! That’s just for better gripping a $7 Godiva morsel so it doesn’t hit the ground while you are shoveling…)
- The relatively small amount of sugar in a piece of premium chocolate from Godiva doesn’t worry consumers the way other sweets might. “Having a small bit of chocolate isn’t the thing that’s going to kill you.” (DK: Totally right. Expensive Godiva Chocolate is totally exempt from the ills of sugar addiction – absolutely!)
- Ms. Choma avoids buying large bars for her daily chocolate treat, fearing she’ll eat too much in one sitting. Instead (she) keeps individually wrapped chocolate truffles in her pantry. “It’s just the right size, so you don’t feel guilty,” she says. She’s mindful of antioxidants and other health benefits of chocolate, but mostly focuses on how much she likes the taste. “That’s my brain benefit,” she says. (DK: There’s a lot to digest here. But let’s just jump on the close. Antioxidants? Goobledygook. Brain benefit? Ho! Really?!?)
- “We see people looking for little rewards all the time.” (DK: And we deserve it!)
Photo: Joann Hofer from XchocolArt in Carmel, Indiana with Blueberry Truffle Christmas Gift Organic Chocolate made with Blueberries, cream and luscious chocolate. (Source: Etsy.com)
It’s been a long day
November 30, 2016 by 39 Comments
If one day you become sick of words, as happens to us all, and you grow tired of hearing them, of saying them; if whichever you choose seems worn out, dull, disabled; if you feel nauseated when you hear ‘horrible’ or ‘divine’ for some everyday occurrence – you’ll not be cured, obviously, by alphabet soup.
You must do the following: cook a plate of al dente spaghetti dressed with the simplest seasoning – garlic, oil and chili. Over the pasta toss in this mixture, grate a layer of Parmesan cheese. To the right of the deep plate full of the spaghetti thus prepared, place an open book. To the left, place an open book. In front of it a full glass of red wine. Any other company is not recommended. Turn the pages of each book at random, but they must both be poetry. Only good poets cure us of an overindulgence in words. Only simple essential food cures us of gluttony.”
– Héctor Abad Faciolince, from Recipes for Sad Women
Notes:
- Photo: Caco e pepe via Simply Delicious. Quote Source: litafficionao
- Related Posts: “It’s Been a Long Day“
I would never scold the onion for causing tears
August 15, 2016 by 47 Comments
“It is believed that the onion originally came from India. In Egypt it was an
object of worship —why I haven’t been able to find out. From Egypt the onion
entered Greece and on to Italy, thence into all of Europe.” — Better Living Cookbook
When I think how far the onion has traveled
just to enter my stew today, I could kneel and praise
all small forgotten miracles,
crackly paper peeling on the drainboard,
pearly layers in smooth agreement,
the way the knife enters onion
and onion falls apart on the chopping block,
a history revealed.
And I would never scold the onion
for causing tears.
It is right that tears fall
for something small and forgotten.
How at meal, we sit to eat,
commenting on texture of meat or herbal aroma
but never on the translucence of onion,
now limp, now divided,
or its traditionally honorable career:
For the sake of others,
disappear.
~ Naomi Shihab Nye, “The Traveling Onion” from Words Under the Words: Selected Poems.
Notes: Poem – Thank you Beth @ Alive on All Channels. Photo: YMarchese with Bermuda Onion
Too good to eat (almost)
May 12, 2016 by 24 Comments
When does food cross the line and become art?
Probably when it looks as amazing as these glass-finish cakes created by Russian bakery artist, Olga Noskovaru.
Don’t miss her dessert wonders at Contemporist or at her Instagram site here: olganoskovaa.
Source: Contemporist
Linguini. Now.
February 10, 2015 by 27 Comments
It was always linguini between us.
Linguini with white sauce, or
red sauce, sauce with basil snatched from
the garden, oregano rubbed between
our palms, a single bay leaf adrift amidst
plum tomatoes. Linguini with meatballs,
sausage, a side of brascioli. Like lovers
trying positions, we enjoyed it every way
we could-artichokes, mushrooms, little
neck clams, mussels, and calamari-linguini
twining and braiding us each to each.
Linguini knew of the kisses, the smooches,
the molti baci. It was never spaghetti
between us, not cappellini, nor farfalle,
vermicelli, pappardelle, fettucini, perciatelli,
or even tagliarini. Linguini we stabbed, pitched,
and twirled on forks, spun round and round
on silver spoons. Long, smooth, and always
al dente. In dark trattorias, we broke crusty panera,
toasted each other—La dolce vita!—and sipped
Amarone, wrapped ourselves in linguini,
briskly boiled, lightly oiled, salted, and lavished
with sauce. Bellissimo, paradisio, belle gente!
Linguini witnessed our slurping, pulling, and
sucking, our unraveling and raveling, chins
glistening, napkins tucked like bibs in collars,
linguini stuck to lips, hips, and bellies, cheeks
flecked with formaggio—parmesan, romano,
and shaved pecorino—strands of linguini flung
around our necks like two fine silk scarves.
~ Diane Lockward, Linguini, What Feeds Us
Notes:
- Photograph & Recipe: My Favorite Pasta Recipes (Linguini w Aglio e Olio)
- Poem Source: Sensual Starfish
Live & Learn 