While boxes are everywhere, we are HOME!
Cooked my 1st meal of "roast beast & mashies" while madly putting my kitchen away (I have my priorities, you know...) and it tasted mighty good after a hard days toil. I did have to laugh, however - I was remiss in making a veggie but not to be undone, I did the next best thing I could find, a jar of some pickles to count as the GREEN on the plate!!
With this move, we let our supplies run down so we could outfit the pantry and cabinets with the gotta-have's and maybe I'll add in some new goodies! My grocery list runneth over but any suggestions? What are your CANNOT LIVE WITHOUT's in your pantry?
Just watched Chef Pardus deconstruct a rabbit on "A HUNGER ARTIST" - what an amazing site! I'm in awe of how these two share their skills with the rest of us and do it in such a way that it makes you want to try it yourself -- maintaining the best of culinary traditions. Thank you, Chefs.
Also, if you get the time - check out Michael Rhulman's Tarte Tatin - the photo is spectactualar! Donna has a magnififcent eye and that Tarte Tatin couldn't be more inviting. I've decided to make one for Thanksgiving!
Friday, November 7, 2008
Tuesday, October 28, 2008
MadMove
We are packing up a storm to move into our new house, it is hell but we shall survive.
However, if you have a free moment - turn your attention to Michael Rhulman's blog (http://blog.ruhlman.com) and listen to the Chautauqua discussion "What's for Dinner: Food and Politics in the 21st Century"
As I commented on his blog, being second generation off the farm, what was discussed in this forum needs to be at the forefront of the "FOODIE" culture.
Back to boxes, don't forget "FALL BACK" with your clocks this weekend!!
However, if you have a free moment - turn your attention to Michael Rhulman's blog (http://blog.ruhlman.com) and listen to the Chautauqua discussion "What's for Dinner: Food and Politics in the 21st Century"
As I commented on his blog, being second generation off the farm, what was discussed in this forum needs to be at the forefront of the "FOODIE" culture.
Back to boxes, don't forget "FALL BACK" with your clocks this weekend!!
Tuesday, September 30, 2008
MadClarification
Talk about kismet!!
I am reading Ruhlman's "The Making of a Chef: Mastering Heat at the Culinary Institute" and while his wonderful book talks about stock and the making of consommé, his blog has entire post dedicated to it early last week and to echo, Chef Pardus puts out a brilliant vblog entry on "A Hunger Artist" to demonstrate the whole "RAFT" process!
This is a sign? Is the universe trying to tell me something? Now, I wonder where I can get beef heart... ??
I remember my Great Grandmother making a highly caramelized sugar fudge that we used to call "South American". If you wanted to make it, before she would give you the recipe, you had to come over and watch her make it. If she felt you were ready, the recipe (along with the warning not to burn your house down) was yours now for the making.
In watching Pardus' video, it got me wondering - have our Gma's been replaced by YouTube segments? So many of us learned at the sleeves of our families great chefs, are we keeping that legacy alive?
I am reading Ruhlman's "The Making of a Chef: Mastering Heat at the Culinary Institute" and while his wonderful book talks about stock and the making of consommé, his blog has entire post dedicated to it early last week and to echo, Chef Pardus puts out a brilliant vblog entry on "A Hunger Artist" to demonstrate the whole "RAFT" process!
This is a sign? Is the universe trying to tell me something? Now, I wonder where I can get beef heart... ??
I remember my Great Grandmother making a highly caramelized sugar fudge that we used to call "South American". If you wanted to make it, before she would give you the recipe, you had to come over and watch her make it. If she felt you were ready, the recipe (along with the warning not to burn your house down) was yours now for the making.
In watching Pardus' video, it got me wondering - have our Gma's been replaced by YouTube segments? So many of us learned at the sleeves of our families great chefs, are we keeping that legacy alive?
Tuesday, September 23, 2008
SPUDs - one of my favorite FUDs!!
www.rrvpotatoes.org/food-service.htmWhile with the family last night, we ate a seafood chain and while the rest of the food was good, I was served several small red potatoes that were just tossed with a bit of butter and parsley. I grew up in "potato country" being from the Red River Valley in North Dakota and these little darlings really were a treat!
They were ripping hot and as my fork burst the skins, a wonderful earthy smell rose to my nose. I tasted them and while they were apparently tossed in salted butter, the only addition required was black pepper. I had to giggle at my delight in these beauties but I swear I could "taste the soil" and it brought a warm flood of good feelings along with it.
When I first moved to Arizona, my roommate (who also grew up in NoDak) got a care package from his mom that contained a glass instant coffee jar with the dark Dakota soil inside. We used to take turns breathing in the deep smell of the rich, black earth - giving us a jolt of home in a jar. When family would visit, our biggest request was to have "SPUDS" brought to us and we would bake or boil them with reverence and make an entire meal of them.
Simple food, simple preparation - SIMPLY WONDERFUL.
They were ripping hot and as my fork burst the skins, a wonderful earthy smell rose to my nose. I tasted them and while they were apparently tossed in salted butter, the only addition required was black pepper. I had to giggle at my delight in these beauties but I swear I could "taste the soil" and it brought a warm flood of good feelings along with it.
When I first moved to Arizona, my roommate (who also grew up in NoDak) got a care package from his mom that contained a glass instant coffee jar with the dark Dakota soil inside. We used to take turns breathing in the deep smell of the rich, black earth - giving us a jolt of home in a jar. When family would visit, our biggest request was to have "SPUDS" brought to us and we would bake or boil them with reverence and make an entire meal of them.
Simple food, simple preparation - SIMPLY WONDERFUL.
Friday, September 12, 2008
MADFUD RULES
I have rules about food. They haven't always been deal-breakers but there are several truths about food (for me) that are self-evident:
- Luke warm food is a primary pet peeve of mine - unless it is to be served at room temperature or chilled, I would like my food to be right-outta-the-pot HOT!
- I struggle with dairy, but I'm working to cope with this affliction. I hear of runny cheeses and the like - I'll kindly pass and yes, I've been told what I've been missing out on. Tell me all about it and I'll still probably smile at you & comment about the last cheese I watched Chef Bourdain get all hot & bothered about.
- I guess you could tie #2 & 3 together but I also struggle with wine. Most of my experience with wine is me drinking a glass wishing I liked it better. Honestly, some of this blog is to expand some of these horizons so know I see this is as a work in progress.
- Presentation is important and when a plate is a feast to the eyes, as well as the palette - it's ART. However, I am also a big believer in KEEPING IT SIMPLE, SWEETIE!!
- I think local & fresh is the only way to go - I grew up in North Dakota, it's what we kids near the farm grew up with. Living now in Arizona, I'm seeking fresh and if I have success - you'll read about it here.
Food for me is looking at our world and seeking not only what makes us different but what brings us together. Welcome to my table, have a seat and enjoy!
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