I’m not really a baker. I make perfect oatmeal cookies (once every three years), perfect chocolate chip cookies (if really bored – Laraine Newman thinks the Joy of cooking recipe is the best, I just use the one on the back of the Nestle’s chocolate bits bag) The secret to chocolate chip cookies is fresh nuts, if you ask me, the quality of the pecans or the walnuts, changes the equation. Sometimes, if I’m feeling really wild, I’ll make butterscotch chip cookies, same recipe, but butterscotch bits instead of chocolate and totally delicious.
I went through a phase where I made bread (when I was at boarding school in Vermont and there was a Country Store down the road that sold 100 varieties of flour from the grist mill down the road) so it was sort of hard to resist. And we didn’t have a television, but we had a kitchen in our dorm with a sweet old Wedgwood stove and somehow, the smell of bread, and an occasional roast chicken, made it feel somewhat more like home. But I can’t really find good flour any more and fresh baguettes abound.
A Celebration of Chefs and Others
A Celebration of Chefs
The Best Carrot Cake ever!
Alton Brown's 18-Carrot Cake
While the name of this cake is 18-Carrot Cake, there are not eighteen carrots in here, nor does it refer to gold in any way, Alton Brown just liked the name.
I make carrot cake every year for my husband's birthday, it's his favorite. And every year, I make a different recipe for no other reason than to just try another variation. Why not? This one was quite excellent with a very refined texture. I love Alton Brown and the science background he puts behind every recipe. His cookbook goes into deep explanations as to how and why we mix, stir, beat etc. If you are interested, it's worth the read and gives you reason for doing the things we do in the kitchen. I like that.
I have always believed many baking failures occur because of mis-measurement of ingredients and over-mixing errors. I love that Alton's cookbooks give a weight and volume measurement for every ingredient. I decided to even weigh my spices this time around and it was eye-opening to see how "off" measuring spoons can be in reference to what a certain ingredient should weigh.
A Chicken in Every Pot
More than thirty years ago I met John Takach, a retired small bluecollar bar and restaurant owner from Cleveland visiting his doctor son in Maine. He was rumored to be a gruff, remote man so I was nervous. It was a beautiful warm August day when he arrived with his heavy vintage suitcase. After introducing myself and telling him how I had been looking forward to meeting him he looked at me and said, let's cook, I have much to teach you!
We were instant friends, as we picked cucumbers and told stories. That day is burned in my mind, we talked about the story of his life and love that he insisted on sharing with me. We chopped and sautéed and talked about life in the old country and coming to America. That night there was to be a gathering at his son’s house and we were expected to make a real Hungarian feast. He had brought along many brown wrapped packages filled with smoked hunks of fat, loops of freshly made sausages, good Hungarian paprika, and a special jug of Whiskey.
Discovering Mexican Flavors
Who knew from Mexico whilst being brought up in the Monopoly board
burbs of Southern New England in the fifties? It seemed a very distant
land – exotic, fantastic – as foreign and far away as California. The
word Mexico called to mind jumping beans, dancing with sombreros,
"Z's" slashed midair, Cisco and his humble sidekick Pancho galloping
away, Pancho Gonzales slamming a tennis serve, Speedy Gonzalez slamming
a cat — a lot of really speedy stuff. It's no wonder I thought the
Mexican peoples only ate fast food.
I was growing up in the miraculous new age of instant gratification
grub. Chinese food, pizza, take out burgers, and foods hunted and
gathered from pouches and frozen boxes were America's new staples. New
sorts of consumables were purchased by my parents weekly. I recall my
first corn products off a cob – daffy yellow corn chips crunched hand
over fist in front of the television console, lumped into a large
category called "snacks." Anything one ate away from the dinner table
and consumed mindlessly, endlessly, with no silverware, that soiled
your fingers and "ruined your appetite" was a "snack." So when I
visited California in seventy-two and experienced Mexican food at a
party for the first time, corn chips dipped in a tasty chartreuse
paste, it continued to seem "snack," and not to be taken seriously.
To My Brilliant Cooking Teacher Madeleine Kamman
Dear Madeleine,
You probably don’t remember me, but as you read this it may all come back to you after the leagues of students that you have mentored pass by in a blur. You changed my life and I’m sure there is a long line behind me. The first time that I came to your cooking school in Newton Center, Massachusetts with Heidi Wortzel to introduce me, I was where I had always dreamed of being.
The smells on the outside of the entrance pale in comparison to how wonderful it smelled inside. Students were whirling around, busy making puff pastry and tending to their pots on the stove tops all with smiles on their faces. It was magical..I remember thinking you were so busy but so very welcoming as you talked about your school. The brick walls were covered with well-used, brightly-polished copper pots and oddly an upside down framed autograph from Paul Bocuse. It was where I wanted to be and I couldn’t wait to roll up my sleeves and learn all that I could.
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