Tag: home cooking
I started my Monday by listening to Blood Orange until my ears fell off, which was nice. Then my friend Jenny told me to watch this (old-news) video (that I somehow had never seen before), and with that, my week is off and running. Hi to you.
1. The Guardian kindly invited me to write about a food that evokes home, and I wrote about a dead-simple, bare-cupboard soup that was first made for me by my aunt Tina. That’s her below, on the right, living the early-eighties hot tub life with me and my cousins. Most people thinks that June gets her hair color and texture from Brandon, but world, let it be known that I think she’s got my texture and my mom’s/Tina’s color. I have spoken.
The story came out on Saturday, and you can read it over at the Guardian. I’m also including the recipe below, because it’s exactly the kind of everyday cooking I love to do, and I think you might feel the same way. It makes me sad to think of not having the recipe in the index of this site. So go get ‘er.
2. In other news, my friend Christophe sent me a link to an evocative BBC story on the late American musician Arthur Russell, whose work haunts me. If you haven’t yet heard him, “A Little Lost” will really do it for you.
3. Last, Dino’s is hosting a very worthy fundraiser tonight, October 3, for Jubilee Women’s Center. If you’re up for some carrying-on and dancing on a Monday night, we hope you will join us. The party starts at 8:00 and goes until 2 am, and I’m really hoping that my mom is game to June-sit, hi Mom, because I would like to go do some dancing. You can find more information here, and if you can’t make it, you can always donate to Jubilee directly.
Charlie Brigham used Swanson canned chicken broth, fideo vermicelli, egg, and Kraft parmesan cheese – the green‑canister kind that keeps for a small eternity. Today, you might swap in organic chicken broth (homemade or not), capellini and freshly grated parmesan.
Crack the egg into a small bowl, and beat well.
In a small saucepan, bring the broth to a boil. Add the pasta, and cook according to package directions, until just tender. Drizzle in the beaten egg, stirring constantly with a fork so that the egg breaks into feather-like pieces rather than clumps.
Divide the soup between two wide, shallow bowls. Top with grated cheese and black pepper. Serve with a fork, for twirling noodles, and a spoon.
Yield: 2 (light) servings
Today, on the ole blog: some thoughts about cooking with a kid! After the jump! Because I totally get that not everyone wants to read about kid stuff! See you next time!Read more
My mother has been in town since early this month. We don’t often get this kind of extended time in the same place, and I’d forgotten what a good cooking collaborator she is. She makes sure our wine glasses are never empty. She cleans up as she goes. She doesn’t mind deveining shrimp! I could go on and on. I bow down. At my reading in Madison last week, someone asked me to talk about a few of my favorite cookbooks. The ones I mentioned were The Zuni Cafe Cookbook, All About Braising, various Nigel Slater titles, and Every Grain of Rice, and because I am long-winded, my answer wrapped up, blah dee blah blah, about twenty-five minutes later, on the topic of…Read more
Well. That took a little longer than I expected. Thank you for hanging in there, and even more, for being so understanding. I missed you all, and I missed being here. I was having a pretty rough time a couple of months ago. You could probably see it more clearly, actually, than I could. I have never, ever, done something as consuming as this opening-a-restaurant business. Even writing a book doesn’t compare. People had warned us that projects like these always take twice as long and cost twice as much as you expect them to, and dude, that is Seriously. No. Joke. It’s been like Little Shop of Horrors over here, only the role of Audrey II, the man-eating plant,…Read more
A few evenings ago, I felt very uninspired about making dinner. This has been happening a lot lately, far more than I should probably admit, as someone who is supposedly crazy about cooking. I could attribute it to lots of causes, but I think these things go in cycles for all of us, these urges to cook or not cook, and no matter our individual circumstances, it’s only sane to acknowledge that. Sometimes I want to make two types of sauce gribiche, and other times, I want to claw my eyes out and then call for a pizza delivery. I know I should try to find some sort of happy medium in this, and maybe I will someday. But in…Read more
About five years ago, I think it was, I went out to dinner with my friend Keaton and ate something called sauce gribiche. I had never heard of it before, but it was a kind of coarse vinaigrette, with chopped cornichons and capers and hard-boiled eggs, and it was served over asparagus. I don’t know why I remember it so clearly, aside from the fact that I dripped some of it onto my pants, but ever since, I’ve thought about it sometimes, usually when I’m supposed to be thinking about more important things, and I’ve wanted to try making it. It took me a while, as you can see, but yesterday, I finally did. Twice. The thing is, as I…Read more
Today, I thought it would be nice to talk about cake. Actually, that’s a lie. Today, I thought it would be nice to eat cake. That’s all. Anything else is completely optional. I’m easy to please, as long as there is cake around. Lately, I’ve been thinking a lot about cake. This is not an unusual condition for me, but it happens particularly often when I’m feeling frazzled or tired or harried, right around the same time that I start listening to the easy listening station on the car radio and feeling genuinely soothed by it. It’s pretty clear that you need a good night’s sleep when “Peaceful Easy Feeling” comes on the stereo and you almost choke up, sitting…Read more