{Eating, Health}

I Love Shorty

12.16.09
spicy shortiesphoto by george billard

Around the holidays, a frenzy of baking takes place. Everyone is spritzing out those German butter cookies, rolling Mexican wedding cookies, dipping things in chocolate and sticking on sprinkles. And god bless them. But ever since my holistic nutritionist Sally Kravich likened eating white flour to putting elementary-school paste up my butt, I’ve tried to drastically reduce the amount of traditional baked goods I eat. (And after that lovely analogy you may, too, right?) The refined sugar, the refined flour, the crisco…it’s just not doing me any favors. And because G cannot eat gluten, options diminish even further. But none of this means I’m going to give up the occasional indulgence. So when I feel like eating a cookie, I make these deliciously chewy, assertively spiced, buttery little oat cookies that pack a lot of flavor and nutrition without any white flour. Read the rest of this entry »

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{Eating}

Crying Fowl

12.14.09
green olivesphoto by george billard

One of my favorite quick and easy dinners is to quickly sear a couple of confit duck legs (my nephew Chase used to call it “comfy duck”) and plop them on top of a nice mound of sauerkraut with a few juniper berries and let the whole thing roast for a bit. Toss a salad and you’re done. So I was a little thrown off my game when G unpacked a couple of fresh duck legs the other day. What the hell am I going to do with all that fat? was my first thought. But then I laid hands on Alice Waters’ incredible The Art of Simple Food and there was the perfect recipe for Braised Duck Legs with Leeks and Green Olives (two other ingredients I just smugly happened to have on hand, along with the required stock, wine, carrot and bay leaf; some day I will do a post on Essential Things to Stock in Your Fridge and Pantry). I got things started, and then G stepped in and brought it on home, stirring up some delicious polenta to go with the duck. It turned out crispy and lush, not fatty at all, and the vegetables caramelized into a delicious sauce.

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{Eating}

How Sweet It Is

12.11.09
salt

Does candy-making seem way too daunting? Here’s a little secret: all it takes is a clip-on thermometer and a tireless stirring arm. (Doesn’t even need to be yours!) More than ten years ago, I began making caramels to give away to clients and friends during the holiday season. They’ve developed quite the rabid fan base and, at this point, I can’t really get away with not making them. (Quite a few people have suggested I start a business selling these caramels, but I think, like Haley’s comet, their occasional appearance contributes to their coveted status.)


boil


Early on, I tweaked recipes from Martha Stewart Living for golden vanilla and chocolate versions. I add grey sea salt from Brittany as a final touch, giving them that great sweet-salty counterpoint we all love so much, and providing just the slightest crunch to an otherwise creamy mouthful. Another key to their divinely irresistible deliciousness is the quality of ingredients (no duh). I use mostly organic or artisanal products, including Kate’s homemade butter, Nielsen-Massey vanilla and Scharffen Berger chocolate. Read the rest of this entry »

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{Eating}

The Piggyback

12.8.09
piggybackphoto by george billard

This bacon-infused bourbon cocktail was inspired by the Old Fashioned at PDT, a cocktail mecca in New York City’s East Village. I think the star-anise-infused cider syrup gives mine a nice complexity, and the fresh lemon juice sparks the dark, smoky flavors. I entered this drink as a contender on Food52, when the theme was “Your Best Pork and Apple Cider Recipe” and , although it didn’t win, it was one of the week’s editors’ picks. (Probably because it really stood out against all the ((admittedly delicious-looking)) recipes for cider-braised pork shoulder.) Read the rest of this entry »

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{Eating}

(Jimmy) Crack Corn

12.3.09

 

photos by gluttonforlife

Once upon a time (before parasites and gluten intolerance had come into full focus in this household) two people developed something of an addiction to Kettle Corn, that aphrodisiacal delivery system for salt and sugar disguised as a light treat. We would buy a large bag from Whole Foods, certain it would last the week, and then devour the entire thing while splayed on the couch watching Big Love. The subsequent bloating and intestinal pain was deemed “worth it.”


All that had become like a fever dream of the past when I stumbled upon a recipe for Maple Pecan Popcorn in the now defunct Gourmet magazine. (Damn you, Condé Nast! or should I say Damn you, McKinsey?) I decided it seemed like a “healthy” alternative—no sugar, after all—and whipped up a batch with my own addition of dried cranberries and cayenne. Read the rest of this entry »

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{Eating, Travel}

Eden in India

12.1.09

thali

photos by george billard

“Just when you think it couldn’t possibly get any better, it’s time for lunch!” That was the motto for our trip to Kerala in December 2007. A couple of months after G and I got married, we took a five-week honeymoon in India. The first two weeks were spent in southern India with our friends Lisa and Scott, part of the time on these amazing old-style boats that floated along the canals. We spent the days lazing, reading, obsessively bird-watching, and observing daily life along the water’s edge. We had our own cooks on board and we stuffed ourselves silly on their delicious regional cuisine, based largely on coconut, ginger and seafood. It’s not what you would necessarily think of as “typical” Indian food (although of course it is).

 

boat

 

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