Apocalypse Chow

This predates Christmas, and thus was photographed without a flash, but it was a pretty good dinner and warrants a quick mention. Kind of a mishmash, it nonetheless managed to be both seasonally resonant and really fucking good to eat. Which you look for in a dinner.

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It’s A Wonderful Wife

I was sick for Christmas; beginning the day before I was laid up and useless in bed, unable to festivate or jollify or even merrytize. I did, however, watch an ungodly amount of Doctor Who and produce a near-equal amount of phlegm—at the same time, mind you, which made me feel like one of the slimy, rubbery alien villains that make the show so kitschtastic. While I was busy being a Slime Lord, all the preparations and cooking fell to my better half, who really distinguished herself, especially with the cooking, since that’s not something she is called upon to do very often.

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My Yellow In This Case Is Not So Mellow

Leftover soup extraordinaire:

Stock from (Asian-inflected) chicken wing and (Mediterranean-inflected) lamb chop bones plus lots of ginger and garlic

1/4 of a roasted kabocha, spooned into curly dumplings

Leftover pumpkin risotto, with plenty of al dente pumpkin lumps to double down on the cucurbitaceous xanthousness

2 beaten eggs, stirred in for that inimitable (and light yellow) egg drop filigree

Cubes of tofu

Mixed garden greens (kales, chard, tatsoi, etc.)

Yellow curry powder

Raspberry vinegar

White miso

Frigging fantastic.

Lambs And Clams, Fit The Third: Cassoulet

If for no other reason, agreeing to be a part of this contest has meant that you all get at least one post per month to enjoy since I’m not really feeling the blog right now and with a broken flash and darkness falling so early decent photography that coincides with actual dinner time is not possible. Having said that, though, this dish would deserve a post even if there were no such contest. I made cassoulet before my trip to France, and did a decent job of it, but Kate showed me her method and it drove home the importance of having all the component parts be as immaculately sourced as possible. I know she has a cassoulet app coming out soon, so pay attention to her Twitter feed and jump on that when it drops. The fact that her technique has continued to evolve is proof that this is a dish that warrants many repetitions and refinements in your own kitchen. This version was made mostly with lamb, since that’s what they sent me. Cassoulet is superbly adaptable to what you have on hand.

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I Believe The Children Are The Future

For the December Chronogram I visited a class at Vassar College (where I almost went, but that’s another story) that teaches students the scientific principles behind everyday cooking processes.

Photo by Roy Gumpel

Yours Truly

I'm a painter who happens to also spend a lot of time growing, making, and writing about food. I'm particularly interested in the intersection of frugal peasant cooking techniques and haute improvisation. And I have a really great personality.

Rage Against The Vitrine

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A Winner Is Me!



I’ve been Punk’d