It’s all about food for me: shopping, cooking, writing, reading, eating, feeding. When it’s not food, I’m hanging out with the kids, reading Zeeba Neighba (Pearls before Swine) to my son, going on a field studies with my daughter (last week the Gorge, tomorrow to pick lavender). I also like to play soccer and read. Latest favorite book: The Well and the Mine.
Earl Grey tea with honey, any kind of ripe fruit except bananas (I like 'em a little green) and cantaloupe (ick). I love Indian and Thai food, sweet brown rice, stir-fried greens, a grilled rib-eye steak with blue cheese and juicy, ripe tomatoes, chocolate and salty foods: cheese, popcorn, skinny crispy fries, bacon, Thai Kettle chips
Mark, I confess when I first read the recipe I was puzzled and wished for a weight measurement instead. But here’s what I did and it turned out just fine: chopped a hunk of chocolate into approximately 1/2-inch chunks (of course some were smaller, some were larger), which I then placed into a two-cup measuring cup. When I got to the 3/4 cup line, I gave the measuring cup a shake, added a bit more chocolate and proceeded from there.
1. Don’t fill it too full (make two leaner burritos instead of one bulging one).
2. Fold up the bottom end of the tortilla before rolling the burrito; this will keep the filling tucked in so it doesn’t fall out the bottom.
3. Take half of a paper towel and wrap it tightly around the bottom half of the burrito before putting it in the paper bag. The paper towel will help keep the burrito in tact, then can be used as a napkin.
Hope that helps!
These are the books I grab when I want to know how long to cook a chicken, prepare grains and vegetables, turn a seasonal fruit into dessert, contemplate the rise (or fall) of bread, or simply need a good, basic recipe:
1. The Fannie Farmer Cookbook, Marion Cunningham
2. Vegetarian Cooking for Everyone, Deborah Madison
3. Chez Panisse Desserts, Lindsey Remolif Shere
4. On Food and Cooking, Harold McGee
5. How to Cook Everything, Mark Bittman
I still grab Joy of Cooking, every-now-and-then, when I’m contemplating skinning a squirrel or making some Cockaigne dish. (For you die-hard Joy fans, I have the 1975 edition, which is why this is my go-to book for retro/childhood favorites like canapes, meatloaf and cornmeal pancakes.)
What are your favorite kitchen reference books?
I just finished reading High Fidelity by Nick Hornby, which is full of Top Five Lists. I love the scene near the end when Rob is asked to name his five favorite records. As he says, it’s a question he’s been waiting for all his life, so why does he choke?
It’s not necessarily that “five” is too limiting (after all no one wants to hear your top 100 list), but it shifts each time another title is considered, creating a need to clarify “top five”: at the club, home, etc.
I’m sitting in my office surrounded by cookbooks (piled on my desk, in stacks beside my desk, crammed into the book shelves) thinking about my top five, and the list changes every time I get to three. Here’s my Top Five List of my Top Five Cookbooks:
Talk about avoiding commitment, I think I just pulled a Rob.
. . and there’s still another batch to get into the freezer. Meanwhile I’m trying to figure out what to do with the tomatillos. The last few bags I turned into salsa, but now I want to do something different. Soup? Anyone have any ideas?
I’m making Aaron’s corn soup for tomorrow’s featured recipe, finishing off a batch of apple butter, and at the kids’ request, baking plum cake. I’ve been craving chowder (now that the weather’s turned) and am chewing on a recipe. How does this sound: potatoes, corn, bacon, red peppers, and salmon/smoked salmon? Marjoram or basil?
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything