Saturday October 10, 2015
It Was Me All Along: A Memoir
It Was Me All Along is not a cookbook. Save for the Sour Cream Fudge Cake recipe, it is instead Andie Mitchell’s heartfelt reflection on the challenge of overcoming and understanding her relationship with food. At times funny, at others deeply depressing, it is a beautiful narrative which shares the central issue food poses for many of us: a regret in consuming it that overpowers our inability to enjoy it.
Mitchell begins the food memoir by explaining her use of food as a young girl. Because she spent so much time as a child without others around, she allowed food to substitute human comfort, trying to suppress her overwhelming sadness. Throughout the book’s pages, she develops a portrait of food as a simultaneous friend and enemy, something she came back to obsessively to soothe her feelings of isolation while also striving to avoid it the best she could.
This is a book for those who know the feelings of crushing defeat in failing to lose weight, or even those of us who have always maintained a healthy relationship with food in our lives. In forging a balanced connection with food, Andie learned where it belongs, defeating her food addiction and regaining her life.
Everyone has a history with food. Though we may not share Andy’s story and journey in bringing food to its rightful place, we can benefit from her prose by realizing that food does not have to be something to fear; it is something that brings us joy and happiness in the preparation for and sharing with others, but only if we allow it to be.
“Maybe the difference between a standard meal and a great meal has as much to do with its taste as it does my perception … And that was the difference in me. The change I’d undergone -- from someone who ate to capacity to distract her mind; into someone who purposely tasted every morsel -- was not unconscious … There was a meaningful nature to eating. It was celebrated; it was an activity done three times per day. No more. No less.”
Saturday October 03, 2015
My Father's Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness
Gwyneth Paltrow is a woman of elegance and taste, who puts value on involving family with the preparation of meals, understanding its importance from spending time in the kitchen with her father. Following his death in 2002, Gwyneth wrote My Father’s Daughter as a thanks for everything his cooking lessons gave her -- the feeling of connectivity that results from meeting with loved ones around the table.
Paltrow and I share the same food philosophy -- that offering up homemade meals is one of the most direct ways of communicating your love. She admits that the kitchen is where she feels the closest, the deepest connection to her father, and where she recalls the food memories touching beyond a simple taste or smell. They bring to light what a deep understanding of ingredients offers, how it conditions us so that we step away from each meal more present and more aware than before we sat down.
The photos are a treasure trove of archival shots framing the time Gwyneth and her family dedicated to the kitchen. The book progresses from the slightly-faded pictures of her and her father to the brighter images of Gwyneth and her own children in the present, showing that though generational shifts are inevitable, how we express compassion for one another doesn’t have to change.
My Father’s Daughter starts off with simple staple recipes -- everything from stocks to vanilla bean sugar -- homemade essentials which if you keep a steady supply of at all times, you’ll never run short of flavors to heighten your dishes. She moves from here to salads, looking back upon her upbringing in Southern California and the region’s beautiful produce. This sets the precedent for vegetable-dominated meals, plates of varying colors, all vibrant in their wide array of hues. She puts her love of vegetables to work in her Marinated Gigante Bean Salad with Grilled Shrimp. Mixing the delicate watercress with enormous white butter beans and shrimp marinated in olive oil and seasoned with a pinch of both salt and pepper, this becomes a heartier, more substantial dish that would satisfy any eater as a midday meal.
Like a true Californian, Gwyneth can’t avoid dedicating an entire section to burgers. She prefaces this with an explanation of her father’s own insatiable hunger for grilled meat sandwiched between two halves of a golden bun. Gwyneth takes inspiration from the East Coast in updating her father’s favorite hot dogs with her Grilled Tuna Rolls. She makes a vinaigrette that combines the hit of flavors from miso paste, agave, and rice wine vinegar and tops the salad with sliced shallots and cilantro leaves to serve. The recipe is a tribute to the unknown fillers inside her dad’s old favorite -- nostalgia for nostalgia’s sake alone.
Paltrow reflects happily upon the ease, accessibility, and ultimate deliciousness that any pasta dish brings. With a craving for a big bowl of noodles and something crispy to go on top, she developed her Fried Zucchini Spaghetti. The recipe is straightforward and fast, involving simply cooking the pasta until al dente and then tossing with zucchini made crisp in a hot bath of olive oil. Parmesan cheese dominates the sauce, adding creaminess to the bowl and comfort to your stomach.
I love that the final recipe is Gwyneth’s Favorite Homemade Hot Fudge. Dark chocolate, heavy cream, and rice syrup, it is the ideal accompaniment to anyone’s favorite sweet. Whether you want it with fruit, your dad prefers it drizzled over ice cream, or your kids use it as a dip for a not-yet-sweet-enough cookie, follow your instinct. It is always your choice.
Saturday September 26, 2015
Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen
Leah Koenig’s childhood meals took inspiration from her Midwest hometown and the traditional Jewish food of her mother’s heritage. Modern Jewish Cooking straddles the divide between past and present, giving time-honored recipes a new perspective while retaining the memories their flavors convey.
The recipes remain the same in essence as Koenig experiments with subtle changes to make them her own. It isn’t changing them completely, but more so updating them with the flavors Koenig has come to prefer. She recalls the varying textures of the matzo balls of her youth, but proves she doesn’t fear change in adding a healthy amount of heat by way of sautéed jalapeños and shallots.
She uses the often bland matzo crackers as the base for her Matzo Granola with Walnuts and Coconut. The addition of honey, maple syrup, and cinnamon bring flavor to this slightly sweet but still wholesome morning meal. Koenig suggests it as an option during Passover, when other carb-heavy breakfast sweets become off-limits, but over a bowl of yogurt or splashed with a cup of milk, the granola makes for a delicious, casual, and light start to any day.
Koenig relies upon literary inspiration as the guide for her Spinach Shakshuka, having fallen for an in-depth description of its creation and taste. She creates a base of baby spinach wilted with the flavors of a small jalapeño, garlic, coriander, and cinnamon. Atop this sit four beautifully-poached eggs, their whites just barely set and the yolks threatening to pour out in gorgeous, sunny yellow streaks. This North African dish proves the perfect comfort for weeknights when cooking time is limited, but when you can spend a few extra moments sopping up the final bits with a hearty tear of bread.
Reinvention is a form of honoring the joys of the past. Koenig knows that nothing is entirely separate from what came before it and strives to promote the traditions set by family members before her. She doesn’t want to lose Jewish culinary precedent in a world that is constantly changing and moving towards something that has never been seen, tried, or tasted in the past. However, she still pushes to “infuse history with a sense of innovation.” This results in a strong focus on making these dishes accessible to newer generations of cooks, those not yet entirely comfortable with navigating a Jewish chef’s kitchen filled with a foreign array of spices, or ingredients not yet familiar to their still-developing palate.
The book concludes with Koenig profiling Jewish holidays, from Shabbat to Sukkot, accompanied by menus and meal suggestions optimal for each celebration. She invites every reader, whether of Jewish descent or not, to join the table and celebrate this food.
Saturday September 19, 2015
A Kitchen in France: A Year of Cooking in My Farmhouse
Mimi Thorisson is the voice behind the famed food blog Manger. Her cookbook, A Kitchen in France, shares the blog’s focus; each are written as a reflection of her life documented by the recipes she loves. Her approach to food works against the stereotype of French cooking as pretentious or a compendium of flavors too varied and intricate to distinguish from one another.
A Kitchen in France goes beyond the fundamentals of food alone. Thorisson delves into the connections that food fosters and presents her readers with the French joie de vivre seemingly inaccessible to those who live outside its pastoral landscape.
The images capture the tranquility of her town - Médoc’s rolling hills and lush fields, which charm you with the fresh offerings reflective of the current season. Thorisson explains the abundance of asparagus in April and the locals’ haste to gather as much as possible before the season ends. She meditates upon the gift of quality ingredients, expressing the pleasure of a single asparagus stalk’s delicate tang in her Roasted Asparagus with Chervil, bringing out its flavor with a drizzle of olive oil and a sprinkling of sea salt. This method of cooking allows the asparagus to taste more like itself, more like how we expect it to when bringing it in from the garden.
We come closer to understanding France, its approach to cooking and lifestyle, with each of her recipes. Thorisson features photos of the country’s food artisans and foragers, highlighting the attention of all produce, even the care given to a single plum tomato, freshly-picked from the vine for the day’s market. This gives us a view of the landscape which lends a narrative to each recipe - the story of food we must acknowledge and share.
Friday September 18, 2015
Pumpkin Everything – October 18th 1-5pm
Pumpkins are one of my favorite foods. I love them because they are both beautiful and healthy. Serving double duty, they adorn my table as décor and then end up in soup, pie, and more!
Come spend the afternoon with me while I share four of my favorite pumpkin recipes:
Pumpkin Pie including the pie dough
I will demo the Pumpkin Cheesecake and the Pumpkin Soup and pie dough. Then we’ll do some hands on making the pie and the muffins.
We will end enjoying a cup of soup and a taste of the sweets. You will leave with the recipes and a small pumpkin pie.
Thanksgiving Menu Planning and Fabulous Sides – November 8th 1-5pm
We’ll spend the first hour work-shopping each of your menus! I will share mine and how I developed it.
Then, we’ll get cookin’:
2 of my favorite gratins: turnip and potato, and red cabbage
2 stuffing/dressing recipes: Italian Sausage and Bread Stuffing, and Wild Rice Dressing
It will be part demo/part hands on. We will end with a glass of wine and a taste of the sides. You will leave with your menu planned and the class recipes including a few extras.
Edible Gifts from the Kitchen – December 3rd 7-10pm
We’ll dive right into making ginger pennies, caramels, and lollipops. I will do a brief demo and we’ll make them sequentially.
You will leave with a box of caramels, a few packaged lollipops, a lollipop mold and sticks to make at home, and a jar of ginger pennies.
Details: Each class is $75. Sign up for all three for $200.
Pumpkin Everything $75
Thanksgiving Planning and Sides $75
Edible Gifts $75
Fall Class Trio $200
Saturday September 12, 2015
Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar
The ingenuity and expertise of Joanne Chang, owner and pastry chef at Flour Bakery + Café, gets put on display in her third cookbook, Baking with Less Sugar. In America, we’ve come to depend upon sugar to bring flavor to our sweetened creations, but this reliance has only resulted in deadened taste buds and the masking of other ingredients. Chang sees this need to alter our cravings and has created a collection of recipes which challenge our palates to search for flavor elsewhere.
Chang starts her book by addressing the obvious disputes to this baking philosophy, saying that 1) “Life is sweet” and 2) “I sell sugar”. It’s true that owning a bakery, distributing innumerable confections daily, leaves Chang somewhat guilty for contributing to our sugar craze. However, she confronts this issue by explaining her own epiphany that baked goods can be sweet, and made more interesting, by substituting other ingredients for sugar - whether it be honey, maple syrup, or fruit purées. She believes that we negate the potential flavor of a cookie if we focus solely on making it sweet - it can be nutty, smoky, salty, anything on the spectrum of flavor. This introduction to her succeeding recipes has the reader excited for all of the new discoveries to be made outside of sugar’s constraints.
It’s hard to imagine a fruit pie without loads of sugar to make its filling sickeningly-sweet. Chang, however, is a strong believer in allowing the natural flavors of ingredients take center stage. She uses the built-in sweetness of the fruit in her Blueberry Nectarine Pie to make only 4 tablespoons of sugar all that is necessary for the jammy and luscious pastry. She pairs this with her Double-Crust Pie Dough, allowing the juicy berries to mix beautifully with its flaky texture.
Chocolate is certainly not without its own dose of sweetness, but by depending only on the sugar content of bittersweet chocolate in her Double Chocolate Whoopie Pies, she is able to significantly reduce the added amount from its traditional equivalent. Crème fraîche contributes a certain tangy bite, drawing the pies away from potential chocolate overload.
I love Chang’s use of maple syrup as a sugar substitute in her Sticky Toffee Pudding, a vegan alternative to honey. She outlines the traditional version she makes with “loads of brown sugar”, a comforting option during the colder months. However, she says that in this adaptation, the maple syrup complements the dates’ deep flavor instead of obscuring them in mountains of sugar as too many recipes often do. The dessert is a great example of how using natural sweeteners results in a greater complexity of flavor.
Baking with Less Sugar is not another cookbook focused only on making desserts with fewer calories. Joanne Chang seeks out alternatives for sugar so that she can experiment with other ingredients and develop recipes that taste how we expect them to, while still retaining an element of mystery in their subtle nuances of flavor. The result is healthy, delicious, and nonetheless sweet.
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