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.
