December 21, 2012 § 17 Comments
I imagine, if you are like me, what you need right now is not another cookie or another cup of punch. What you need is the world’s quickest and easiest tasty dinner, so you can be well fed between the events, between all the time commitments demanded by crafting the elegant meals and trays of cookies required for the days that are the events, between the traditions that can’t be monkeyed with.
And on some days, you may want that meal to be something other than spaghetti. Nothing against spaghetti. I love spaghetti. I went through a phase of hating it because I thought we ate if far too often during my childhood, but now I understand why we ate it so often. I 110% understand why because now that I’m the one making dinner, we eat it just about as often, though usually with spaghetti squash these days rather than actual pasta. But, even with that understanding, there are only so many days in a row one can stomach spaghetti.
Which is why these burgers are such a great find. I’m pretty sure the idea came from Food & Wine, or else Bon Appetit. It was one of the various food magazines that I was reading on one of my several recent work trips at any rate, and the idea stuck with me.
February 21, 2012 § 15 Comments
Last Friday night we went out to dinner with some friends at a postage stamp sized little pop-up restaurant called Whisk, just around the corner from our house. We had an absolute blast, which was mostly due to being in the best of company, but the seven course tasting menu offered at the restaurant, aka the dining experience, was quite fun too. The food was legitimately good, fancy and conceptual, though it was not flawless.
Usually I sneer a little at deconstructed this, foamed that, or anything made into a gel version of itself. It can seem so pretentious. So if it is going to be done, it either needs to be executed near perfectly or be done tongue in cheek. At Whisk, it was neither, but they were so incredibly endearing and effusive about their project, so adorably bumbling as they mispronounced Camembert and granita in their excitement, that any apparent pretention was immediately forgiven. It felt like we were all playing house together, and we got to eat a very delicious meal during the course of it.
And I must say, their plating was truly beautiful and creative. I love carefully, stunningly plated food. It has some of the interesting aesthetic elements of abstract art and sculpture, except then you get to devour it! It is not something I have ever given a try myself though, except for carefully placed mounds and dollops (I do have this idea for a crazy project loitering in the back of my mind that, if enacted, could thoroughly change this, but that is something for the future). And, when I looked at the meal I created for us the very next day, it provided a pretty amusing contrast to Friday’s edible art. On Saturday, we ate piles.
February 16, 2011 § 6 Comments
I told you I was going to make a “Stromboli absolutely packed with lots and lots of meat” didn’t I? I am a woman of my word! Not only did I make a meaty Stromboli – an Italian meatball Stromboli, if you are looking for precision – I made it in such quantities that we proceeded to eat said Stromboli for breakfast, lunch, and dinner for the next 3 days straight. And loved it! Even though it was originally my craving, I actually wouldn’t have served it quite so often (at least, probably not for breakfast – oh wait breakfast was my idea, well anyway) except that before each meal Joel would ask excitedly, “can we have Stromboli again?!” And I wasn’t going to argue. I’m actually a little sad now that it’s gone. I think Stromboli and I bonded over that time – I mean, think about it, you share 9 meals with some
onething and how can you not bond by the end of it?
When I determined I was going to make Stromboli, I went about it as I normally would make pizza. After all, I figured, what is Stromboli but a pizza that’s been kind of folded over and wrapped up. (Versus a calzone, which seems to be a smallish pizza folded in half. One of my friends from Japan likes to say “Japan is a folding culture” (though frequently and endearingly it comes out as “fording cultule”), but if you look at Italy’s various treatments of dough and filling, they seem to be right on Japan’s heels. But, that’s neither here nor there.) I made my standard slow-rise pizza dough, which (foreshadowing!) makes enough for two not insubstantial pizzas. I had a butcher shop’s worth of assorted locally raised ground meats, so I decided that I would make a batch of little walnut sized Italian meatballs to fulfill my “packed with lots and lots of meats” requirement, as opposed to tracking down any cured meats that would have been thematically appropriate. However, if you have some good Italian cured meats, you could certainly use those instead. « Read the rest of this entry »