Today was a whirlwind of appointments, errands, and a meeting, but the sun finally came out after two solid days of much-needed rain. Among my stop was a local market, which has an adequate (if limited) fish counter. I got haddock, because it was fresh, and a little different from our normal choices. I’ve been chafing against our limited seafood choices up here, so yesterday I talked to our friend who teaches fish at the…
Month: April 2008
In keeping with the recent porkfest here at cookblog HQ- not to mention the too-clever-by-half literary allusions- I thought I’d toss in this little picture of our lardo, all snuggly in cheesecloth and drying in the pantry since yesterday. In a couple of weeks, I’ll be using it in everything, and giving a bunch away as well. Even with the door closed, there is this wonderful animal-herb odor that suffuses the nearby air; I used…
I had to go back to the city again, and in my absence the garden really started to flourish; what were tiny sprouts have become small plants in just a few days, thanks to our incredibly warm and sunny April. Last night was the first rain in nearly three weeks, and in response everything has exploded. I actually find myself nostalgic for a couple of weeks ago, when there was a rich subtlety of growth;…
Jeez. Roughly in order of proportion: Rub: Espresso Garlic Kosher Salt Cumin Cinnamon 5-spice Pepper Curry Chilli Togarashi Sudachi Zest etc. Sauce: Red Wine Tomato Paste Tamarind Paste Molasses Cider & Balsamic Vinegar Soy Sauce Maple Syrup Espresso Yuzu Juice Yuzu Kosho Sriracha or Sambal Oelek Cinnamon Cumin Other Powders, depending and other liquids/pastes from the fridge, depending (most recent batch had Dijon mustard.) Happy now?
There are still some parsnips and burdock left in the garden, and I’m trying to dig them up before they expend all their stored deliciousness sending up too many new leaves. Having protected and watched all these plants all winter, it’s amazing to see them switch from survival mode to explosive spring growth and flowering so quickly. Kind of like a hyper-accelerated parenthood, but where you eat the kids when they reach puberty. Next year…
Before I went into the studio this morning, I spun a sweet potato through the saladacco and then marinated the “noodles” in a dressing of peanut butter, lemon juice, soy sauce, sesame oil, nam pla, garlic chives, rice vinegar, ginger, and agave nectar. I figured it would go well with and help influence whatever ended up being dinner. Which was BBQ chicken. So I gave some big whole legs the espresso rub, and whipped up…
So as if by design, upon my return our neighbor Kenny had just brought some rainbows he caught at one of his favorite spots upstream. Combined with the (not quite seamless, but pretty close) overlapping of the bolting winter greens and fast-arriving new ones, the stage was set for exactly the kind of homecoming dinner I had been craving while I survived on coffee, carbs, and wine all weekend. Milo was so happy to see…
I’ve been in the city since Friday, doing a bunch of boring, tedious things that are nonetheless important- like finish the kitchen in Brooklyn before the tenants move in. Not my idea of fun in the kitchen. The culinary highlights thus far have been a lovely Seder dinner with relatives and friends and the penne all’arrabiata I made for breakfast this morning. There was no parsley, nor garlic, but there were some old dried chilli…
The first things I made in the class were a bunch of these espresso cups. Their form is based on Richard Serra’s torqued ellipses, and I glazed them white then dipped the bottoms in black to refer to the intended contents. I can’t say that they make my coffee taste better, but the experience is definitely more pleasurable.
I’ve been working at a local ceramic studio since the beginning of the year, and the owner/teacher fired the kiln this weekend. Today I went by to get the first of what should be several more series of plates, bowls, and cups to inspire more detailed cooking and presentation as well as smaller portions. Though I have no training in the field, I’ve always been influenced by Kaiseki cooking; now that the garden is a…