Heirloom Tomato Salad with Black Garlic and White Balsamic
Eric Ripert, like most of the chefs who end up as judges on Top Chef, intimidates the hell out of me, mainly because he and his restaurant Le Bernadin in New York embody the word “flawless” in the way that few chefs and restaurants can. Simply thinking of the season 5 episode of Top Chef in which the cheftestants visit the restaurant, have an amazing meal there, and then are tasked to recreate a dish they had enjoyed makes my stomach churn with anxiety to this day. I mean, this is the place that employs a guy whose job it is to properly break down whole fish, and he’s so good at it that when he goes on vacation, two people are required to handle the volume of fish he portions by himself and it’s still not enough to meet the demand.
Eric Ripert demands excellence and embodies it on a daily basis, and the rest of us are merely along for the ride. Read More
Grilled Quail with Pomegranate, Valencia Orange, Romaine and Almond Salad
One of the great things about the rise in awareness (and subsequent popularity) of CrossFit is how it has made weightlifting pretty cool for a growing subset of women. Don’t get me wrong: it’s very clear that the prevailing advice that encourages eschewing heavy weights for lots of cardio is still the loudest voice in the room, but every so often I’ll learn that one of my colleagues or acquaintances lifts and it’s kind of fantastic. That said, I find some aspects of CrossFit to be rather problematic, and those issues I think can be summed up in two bullets:
- This nonsense that airs during reruns of the CrossFit games* drives me up a wall, because of course the ONLY reason why women would be remotely interested in lifting weights or doing other tough exercises is to become a “ten” rather than a “seven.” Never mind the actual benefits of exercise–it’s just so we look hot when we hit up the bars after the gym, amirite ladies? (Insert a GIF of Liz Lemon rolling her eyes.) UGH THIS MAKES ME SO ANGRY I END UP OVERUSING ITALICS AND CAPS LOCK.
- Their endorsement of and adherence to the Paleo diet, which I instantly give the side-eye to given that it doesn’t allow any grains or dairy.
There are other things about it I find troubling, but these are the two that grind my gears the absolute most. Read More
Roncal-stuffed piquilo peppers
Michael didn’t really believe me, I think, when I first mentioned that a storm was coming this weekend (and said storm has since blanketed the Northeast with a sizable amount of snow), but he willingly went along with my plan to stay in on Friday and Saturday and cook anyway. He balked a bit when I came home Thursday night laden with bags of provisions–likely thinking I was going overboard–but lo and behold, my instinct to stock up was right on the nose. That I was also able to get in and out of Fairway despite the fuller-than-usual parking lot was simply a bonus.
So while the snow fell and the wind howled on Friday night, we opened up a bottle of prosecco and got to work on a tapas spread. The one you see above was a bit of a punt. A delicious, delicious, punt.
When I’m feeling particularly industrious during a weekend morning hate-watch of the Food Network, I’ll sit down with my cookbooks and start flagging recipes to try with Post-Its. Over time the notes get a little scraggly as the books are taken off and placed back on the shelf and splatters from other cooking exploits land on them, but I can never bring myself to remove them–especially if I haven’t made that recipe. The really decrepit ones taunt me the most, and I’ll get it in my head that there’s something fundamentally inaccessible about the recipe to prevent me from making it, because why else would I continue to avoid it? Read More
Vieiras con romesco/Scallops with roasted Catalan sauce
Ever since we got back from Spain, the number of grey, rainy, and unseasonably cold days we’ve had at home has been significantly higher than we usually get this time of year. I think it temporarily stymied all of that wonderful inspiration that accompanied me home from Barcelona and Caldetes because last Tuesday I mulling over what I wanted to make for dinner that night and had absolutely no ideas whatsoever. Remembering that I now had the first season of Made in Spain on DVD, I immediately went to the website to see if any of the recipes posted would provide a bit of inspiration.
And then I found this recipe and resolved to pop a DVD in while I made dinner and waited for Michael to get home. Suddenly, my grey and chilly Tuesday looked so much brighter. Read More
Welp. I didn’t realize how long it’s been since I hit “publish” on this blog until I saw that my last update was in May. Early May. I can offer no good explanation for this–I know when this kind of extended silence happens elsewhere in the blogosphere, it’s usually due to news of great import, but I can assure you that is not the case here at all. Between the new job, various summer outings, visitors, and finally getting into Game of Thrones, the summer has been full so far. Read More
Xavi demonstrates my mood during much of the match.
It’s been a tough week for FC Barcelona and its cules: an unexpected loss earlier in the week to Chelsea in the Champion’s League finals was bad enough, and then on Saturday we had to suffer the indignity of Real Madrid coming to Camp Nou and do the unthinkable–win. While RM has likely taken La Liga this season, it’s not over yet for my Catalans as there’s the second leg of Champion’s League yet to play this week, and in a month they’ll be fighting for the Copa del Rey and won’t have to beat Real Madrid to do so.
In other words: I have plenty of opportunities to whip up more Catalan food in support of the blaugranas. Read More