September 22, 2012 § 16 Comments
I think I have mentioned it before (yup, I have – just checked), but there was a lucky day once when I was home from college on winter break when I got to cook with the Norwegian food writer, cook, and TV personality Andreas Viestad. Ok, it’s not Anthony Bourdain or Jamie Oliver, but for me it was pretty dang close. Even better, actually, being the cooking and writing obsessed Scandophile that I am.
He was giving a book talk and signing at our church, accompanied by a cooking demo. Our family friend and cookbook author Bea Ojakangas recruited my mother and me along with another friend to help with the food preparation.
I’m pretty sure, when it comes down to it, we were asked there more for our Norwegian language skills than our cooking skills, but I wasn’t concerned, I still felt special. From the experience I took away some cooking pointers, a minor crush, and a signed copy of Viestad’s cookbook.
It’s a beautiful book. One I have loved as much for the beautiful landscape pictures that reminded me of all my childhood summers in Norway as for the simple, flavorful recipes. After break, I brought the book back to share with my college housemates as I excitedly told them about getting to cook with the cute Norwegian chef. Soon, everyone in our house – boys and girls alike – referred to Viestad as the “cute Norwegian chef” rather than by name, and a number of recipes from his book had become regulars in the rotation of our household meals (we cooked for each other and ate together 5 nights a week). « Read the rest of this entry »
April 3, 2012 § 20 Comments
Were I a poet, I would write odes in celebration of cardamom.
Actually, now that I give my bold statement a little thought, were I a poet, I would probably have much more profound and brooding things to write about. For example, what a sparrow isn’t.
(This is an actual discussion that Joel and I once had, after hearing a pair of essays by a husband and wife one of whom is a poet and the other a novelist. What a sparrow isn’t comes up as a poetic theme. Later on a walk, I asked Joel what he thought of when he imagined what a sparrow isn’t, and he launched into a long musing exploration of the fluttering energy each little life on this earth has and the vacuum that could be left were it not there and how this might change the overall universe. Then he asked what came to my mind when I thought of what a sparrow isn’t. “An elephant and a beach ball,” I replied. Joel writes poetry. I don’t.)
November 24, 2010 § 15 Comments
December 11, 2009 § 9 Comments
No, I don’t consider myself a foodie. Seriously, I don’t. Sure I like to eat, but come on, that’s just human nature. The species wouldn’t have survived very long if we were anti-eating. I like to eat good, high quality food, but I’m not going to freak if the texture or flavor of something I make doesn’t measure up to an ideal standard in my head. And I like to cook (well, on my good days), but I think I have too utilitarian of an approach to food preparation to be a foodie. Most of my cooking adventures are born out of the desire to make something that will taste good and be nourishing, without having to make an extra trip to the grocery store. And, If I see a recipe that looks inspiring, my first step is usually to figure out how I can do it with fewer steps, less complicated techniques, and fewer dirty bowls.
That said, now and then we all want to be a little bit impressive, whether it’s cooking for a date, a special party, or as was my case yesterday, for a potluck for a bunch of friends who actually are foodies. For these occasions, I have discovered that the best ways of being impressive are: making something actually complicated and unbelievable – probably involving phyllo dough, bringing a really nice big salad because that’s really hard to screw up, or making something that is visually impressive but is quite easy to make like a trifle (ie. layers of whipped cream, cake chunks, and berries) or a rustic tart.