Monday, December 21, 2009
Romanesco cauliflower, I think I love you.
Oh! Just look at it --- those gorgeous turrets, that stunning color, the self-similar logarithmic spirals...
Here's another angle on my delicious darling:
But now that you've seen the object of my desire, can you blame me? I mean, how can you not love a vegetable that instantiates the Fibonacci sequence? And with loads of vitamin C and fiber to boot!
So what's a girl in love to do? Boost the broiler, break out the tarragon mustard and make a roux, of course. Yummy.
Sunday, December 20, 2009
Sunday, December 13, 2009
Friday, December 4, 2009
Sunday, November 29, 2009
Saturday, November 28, 2009
We'd done pretty well with getting things ready to go in advance, so there were only two main cooking projects left for Thanksgiving morning. One was making the cornmeal blini, for which we employed a makeshift chinois (aka a wire-mesh strainer plus a wooden spoon) to smooth out the batter.
Friday, November 27, 2009
Shellbark Farms goat cheese with cranberry & quince chutney
roasted cornmeal, white bean purée, duxelles, microgreens
roasted baby beets, dill raita, diced cucumber
Butternut Squash Tart
butternut squash, crispy Brussels sprouts leaves, shiraz-porcini sauce
Apple cider granita
Soup à l’Oignon Gratinée
Maple-bourbon pecan pie
Betty’s squash blossom cake with honey & toasted pumpkin seed icing
Mrs. Keen’s Cheddar
Molten Noi Sirius chocolate
Pain à l’ancien rolls
Kerrygold butter with chives
Giovanni Almondo Roero Arneis Bricco della Ciliegie 2008
Ettore Germano Dolcetto d’Alba Lorenzino 2007
Wednesday, November 25, 2009
Tuesday, November 24, 2009
Monday, November 23, 2009
When it comes to cooking for others, I have learned --- am still learning, in truth --- that it's best to keep your doubts and disappointments to yourself. When you cook, you're surrounding yourself with tastes and smells, so your food doesn't always deliver the vivid impression to you that it does to others. Apologizing only makes other uneasy, whereas with nothing said, they might be completely content. I once had restaurant customers raving about my "smoked" mushroom soup. Smoked mushrooms? I checked the pot and found, to my dismay, that the soup had scorched. I wanted to say, "You liked that?" But they were happy, so, with difficulty, I swallowed my embarrassment.