It was a couple of weekends ago now on one of the few lazy Sundays we’ve had in a while and I was completely lacking any inspiration on what to make for dinner that night. I knew we were going to have steak because Michael had been letting one dry out for a day or so in the fridge (not so much dry-aging but just letting some of the moisture of the steak soak into a paper towel–it does make for a really good at-home slab of beef) and so really I needed to think of what could go well with that. Neither pasta nor bread/toast felt right for that night, so I started flipping through A Kitchen in France and immediately landed on Mimi Thorisson’s almond mussels.
Given everything that’s going on in my newly-adopted city, it feels frivolous to post about food and recipes as if everything is awesome which is why I’ve been a bit quiet around here. It’s definitely been a surreal few days, from meeting Bryan Voltaggio and getting his latest cookbook at the Orioles game on Saturday to then being detained for a bit towards the end of the game, and then of course the events from earlier this week. You can still feel a little tension in the air, even around my neighborhood–everyone is trying to look out for everyone else and make sure they’re doing OK, which seems to be the dominant. Being as new to the city as we are, I feel ill-equipped to write about it at length, but here are some really thoughtful, interesting perspectives from people who understand the city and its dynamics far better than I do.
Of all of the positive pictures that have begun circulating on the internet as the city both cleans itself up and continues to protest, this lady (and the others who were burning sage along with her) has been giving me all of the feels as I write this. Read More
Well, I hope you’re happy, you who yearn for fall and start pinning pictures of pumpkins and sweaters and boots on Pinterest in JUNE and/or have excited countdowns for the start of football season. It might seem irrational to blame a certain group of people for the bitter cold and varying degrees of snow outside, but someone has to take the blame for this and I’m going to aim it at anyone who hopes for summer to come and go quickly and for fall to start immediately after Labor Day. Because the more hype there is around all things autumnal, the more likely we seem to be destined to get a brutal winter. I know I really shouldn’t complain because for the most part we’ve only been dealing with brutal cold while our friends in New England have been getting terrifying/downright absurd levels of snow, but the average high here for this time of year is supposed to be in the mid-forties.
As I write this, the current temperature is SEVENTEEN, and we’ll be lucky if we get into the high twenties today. I’m all for hygge and coziness and the like, but at some point I’d also like us to move closer in the direction of springtime. Read More
So Thanksgiving happened, it’s now December, we’re moving very soon, and I may be feeling a wee bit stressed about it. The movers come next week, and I’ll be home on the packing day working while they box up all of our stuff. In the meantime we’re trying to get all of our things organized as best we can and cleaning everything as much as possible. We’re at the point where I’m simply anxious to be there so I can do things like quickly register my car and get a parking pass for the neighborhood as well as the more fun tasks of organizing all of our stuff and getting a few new pieces, but we still have a bit of a ways to go before we get to that stage.
I had high hopes for this tortilla, and while it was delicious and did a pretty good job of matching the idea of the final product that was in my head, there’s also much room for improvement. But that’s how cooking goes some days. The key is, of course, is to crack a few more eggs and try it again.
My initial vision was to make a Spanish-style tribute to one of the best omelettes I’ve ever had: the omelette aux fines herbes at Pastis.* It’s enormous and fluffy and comes with a side of frites, and paired with a good French 75 it’s my platonic ideal of brunch these days. While the dish as-is would be a wonderful dinner, I’m not one for making frites at home, much less on a weekday. Here’s where the Spanish inspiration came in: crumble in some high-quality potato chips (in our case, the house-made chips from Fairway) along with the herbs into the eggs, and cook it all as a tortilla, served with a big salad.
Because really: if really tasty potato chips are good enough for both Feran Adrià and José Andrés to make the tortilla process a little faster, then they are good for all of us. While the resultant tortilla was tasty, it wasn’t perfectly cooked: the middle was a little runny while the exterior was just a touch too done. This didn’t bother me personally as I like runny eggs, but I’d really like to master the balance of exterior to interior doneness and make a tortilla that is as pretty as it is tasty one of these days. I’ve read that smaller pans are best, so I’ve placed a smaller nonstick on my birthday wishlist and hopefully in a few weeks I’ll be able to report on my success or lack thereof.
So let’s call this the “before” photo, and the “after” will come when I have less pan to work with and the same number of eggs. Pending that experiment, a recipe will soon follow.
*I wasn’t into eggs, much less an omelette, until a few years ago and therefore I have a very limited data set for reference. Feel free to instruct me on where to find better omelettes in the comments.
I have all of these posts in mind with all of these wonderful salads and drinks and the like in mind, but all that occupies my mind right now is the savage beating my beloved Spanish national team endured at the hands of the Brazilians. To be frank, the latter deserved the win; I don’t really understand what Vincente del Bosque’s strategy was during the match, particularly when it concerned not playing Cesc Fabregas at all and David Villa only a minimal amount of playing time. It will certainly make the qualifying matches much more interesting to see what he’s trying to do this time around, at least, but at least this Confederations Cup final has me intrigued by Neymar but I’m also very much waiting for him to be an overdramatic diver. Meanwhile, it was particularly horrific to see a great side completely fall apart during this game. I mean, who approved Sergio Ramos to take a penalty kick?? Xavi spoke for all of us with his facepalm:
One stat that popped up at the end noted that the winners of the Confederations Cup never go on to win the World Cup, but I feel like Brazil winning this and then hosting the World Cup next year is all but setting them up for a triumphant return to global football supremacy. I’m optimistic Spain can put a big old wedge in that plan, but in the meantime I should stop bitching about football and instead talk about the fantastic meal we made ourselves during the course of the match. Read More