Monday, September 5, 2016

Kid Chef Book Signing, Fort Greene BKLN September 10th + The Perfect Gazpacho Recipe

Come say hi and sample the Kid Chef summery corn and watermelon salad - with bright garnishes! - this coming Saturday. I'll be in the center of the Fort Greene farmers market at the Food Book Fair tent, from 10am-12pm, and the weather forecast looks perfect! 

Speaking of perfect, as summer (very unfortunately) winds down, I wanted to share the gazpacho gulps recipe from Kid Chef here. It is refreshing, super flavorful, and easy to make. I fancied up this version with fun garnishes - also easy - making for a beautiful presentation and extra textural delight.

Gazpacho Gulps from Kid Chef

2 lbs ripe red tomatoes, cored and cut into chunks
1 cubanelle pepper cored, seeded and cut into chunks
1 cucumber, peeled and cut into chunks
1 small white or red onion, peeled and cut into chunks
1-2 cloves garlic, peeled and cut in halves
2 tsp sherry vinegar, plus more to taste
kosher salt and freshly cracked pepper
½ cup extra-virgin olive oil, plus more for drizzling

Purée ingredients: In a blender, add tomatoes, pepper, cucumber, onion and garlic. Blend at high speed until very smooth, about 2 minutes. Stop periodically and scrape down sides with a rubber spatula. Season with salt and pepper.

With the motor running, add vinegar and slowly drizzle in the olive oil through the feeder cap. The mixture will become pinkish or bright orange. Blending as you add the oil will emulsify the mixture, making it a creamy texture.

To serve: Transfer gazpacho to a glass pitcher or jar and refrigerate for 3 hours or until well chilled. Before serving taste and adjust salt, pepper, and vinegar as needed. Serve in small glasses with a drizzle of olive oil, preferably sipped in the sun. Leftover gazpacho will last up to 5 days, kept refrigerated and covered. Give leftovers a good stir just before serving.

In the version here I crushed breadcrumbs and minced hard salami, fried them together in a skillet until golden and crispy, and scattered onto the gazpacho. That, along with snipped chives and parsley flowers, some halved tiny tomatoes, and a drizzle of good olive oil, and there was some very good eating to be had. 

Recent press for Kid Chef

I wrote a column about how to keep lunch interesting at Food52, which just debuted. As with Kid Chef, in it I break down how to make simple tasks of meal preparation, and even, how to rethink what a meal ought to be. For me, fun and delicious are at the top of the list.

Weelicious included Kid Chef in a sweet lineup of great kid-friendly books. Read more here.

Poppy Tooker dedicated last week's episode of her radio program, Louisiana Eats to young cooks. We did an interview together, which you can listen to here. Still cutting my interview chops and radio voice…. ;P 

The National Post in Canada did a lovely writeup featuring Kid Chef in back-to-school glory. 

In recent cook - style - shoot work…

Did you see the juicy story I produced in the Sweet Paul summer issue?  You can find it here, as well as many Anthropologie and Barnes&Noble locations. 

This terrific tomato galette recipe is another ideal use for your tomato bounty...

Recent projects with The New York Times…..

Hands-down delicious cast iron story with Julia Moskin and Charlotte Druckman - 

Crisp toffee bars

flattened chicken thighs

A leftover chicken salad - so good. Could easily be a page from my own playbook - 

For your armfuls of summer squash, this gratin duo -

 Look for more Kid Chef events in NYC as we swing into full back-to-school mode. There's always good eating to be had over at Instagram, and soon, I'll have more delicious content I can share with you here. 

Make something new today. Maybe it'll turn out terrific. You get the satisfaction of trying something new, and bonus - exciting new eating in your repertoire to revisit again and again. XO

Wednesday, July 13, 2016

Savory Crostadas and The Perfect Aioli

I've been baking this season's bounty into lots of delectable galettes and crostadas, i.e. free-form pies.

The tender crumb of buttery crust - recently flecked with citrus or parmesan and black pepper - perfectly cradles sweet or savory fillings. My impulse of late is almost an automatic, "oooh that would be great made into a galette!" You can see why….

One of yesterday's projects was to use the second disk of dough I'd made when prepping the tomato-olive-scape crostada, which - thank you all! - was very loved on Instagram. 

For the broccoli galette, I devised a base layer of barely-steamed waxy potato slices, mascarpone smeared over the potatoes (heavily seasoned with black pepper and garlic, grated on a microplane), and piled on top of that, delicate broccoli stems which I'd harvested while at Seven Arrows last week, where I've been making some time to help out with the huge work that is the season's planting and harvesting.

The dough itself is magic. It is made particularly pliable with the addition of a goldeny yolk egg - also thanks to Farmer Meg and her sweet, plucky free roaming hens

I use this dough often and modify the add-ins (citrus zest/ cheese/ herbs/ black pepper/ etc) depending on what I plan to make.

After thoroughly enjoying how folks responded upon seeing this creation, my week got even better when "proper bad-ass LA made aprons" co. Hedley and Bennett decided to share it, too. 

Which - I am reminded of an important aside - Saveur Magazine is holding their annual Blog Awards *right now* and have created a new category for Best Food Instagram. I pour my heart into Instagram every day and would very much appreciate your nomination! Here is the link to vote - you can do so as often as you like, until July 18th. -> <- Best Food Instagram - yippeeee!

Okay, back to the tarts…. ;)

Made with the same parmesan-black pepper-flecked dough, this tart has a base layer of goat cheese I'd made from milk brought home from Seven Arrows' Farm, and seasoned with herbs, boursin-style.

After a good schmear of that onto the pastry (to help the crust from becoming soggy from the juicy tomatoes) I placed tomato slices on top, then studded the surface with torn olives. I had Kalamatas; use whatever you have, in the directions of something deeply savory. 

Before folding the pastry onto its contents I scattered thinly sliced garlic scapes for a little more punch, and then as I folded, sealed the pastry seams with beaten egg.

This crostada was quite easy to make once the dough had been prepped. Plan the time to make the dough, because the results are completely worth it.

Tomato, olive, garlic scape crostada

for the dough
1 1/2 cup AP flour
1 cup whole wheat flour
1 tsp kosher salt
2 sticks butter, cut into small cubes, freezer cold
1 pasture-raised egg
2 tbsp cider vinegar plus 4 tbsp ice water
1/4 cup Parmiggiano-Reggiano, finely grated
lots of freshly cracked black pepper

for the filling
3-5 tomatoes, depending on their size, sliced into rounds
1/4-1/3 cup goat cheese, boursin, etc.
a handful of pitted olives, torn into halves
2-3-inch segment of a garlic scape, sliced thinly
extra virgin olive oil
sea salt and freshly cracked pepper
1 pasture-raised egg, lightly beaten, for brushing onto pastry

Stir together all dry ingredients in a large bowl - flours, salt, grated cheese, black pepper.

Using a pastry blender, cut in the butter, just until pea-sized bits remain. Add the egg and cut in to incorporate. Drizzle in vinegar-water mixture a little at a time, cutting the liquid into the dough, pausing to check and see if dough holds together when squeezed between your fingers. Use only as much as needed for the dough to come together.

Empty dough out evenly onto two large segments of cellophane. With your hands underneath, use opposite diagonal ends of the cellophane to press dough together, into a solid mass. Seal dough in cellophane, then pat into a disk. Repeat with second batch.

Refrigerate dough for at least 20 minutes to allow it to mellow. Remove it 5-10 minutes prior to rolling out. Makes two crostadas, one top+bottom crust pie, or, freeze the second disk (as I did), wrapped in cellophane and foil, then placed inside a resealable bag, for up to three months.

Unwrap dough and sandwich between two sheets of lightly floured parchment paper. Roll out into a circle, 1/4-1/8-inch thick. Transfer pastry to a sheet pan and refrigerate at any point during this process, if it becomes smeary (aka not cold enough).

Peel away the top layer of parchment and begin: leave a 1 1/2-2 inch border and slather on the goat cheese or boursin, followed by the tomato slices. Nestle olive pieces around, and then scatter surface with sliced scapes.

Season the whole thing with freshly ground pepper and a light drizzle of olive oil, then crimp the pastry over the fillings, brushing the seams with egg wash and pressing to seal. Evenly brush the pastry surface with egg wash, then chill for at least a half hour, so that it retains its shape once in the blazing hot oven.

During this time, preheat oven to 425 degrees, with oven rack positioned in the bottom third. Transfer chilled crostada to the oven and bake until cheese bubbles and crust is deeply golden, about 40 minutes. I like to check about halfway through to rotate the pastry for even browning.

When ready, use the sheet of parchment to slide finished crostada to a wire rack to cool. This delightful tart can be enjoyed hot, cold, or at room temp. Perfect for brunch, dinner, or your next picnic.

Broccoli, potato, and garlicky mascarpone galette
2 waxy potatoes, such as Yukon gold, peeled and sliced
4 oz mascarpone
2-4 cloves garlic, depending on your taste
1 handful thin broccoli stems, or 1 head broccoli, cut into thin florets
sea salt and freshly cracked pepper
good olive oil, for drizzling
buttermilk, for brushing

Use the same pastry recipe for this galette.

Lightly steam broccoli until stems turn bright green. Shock in an ice water bath. Briefly steam the potato slices, enough to soften.

Use a microplane to finely grate your preferred amount of garlic into a small bowl (or mince it with a knife and transfer). Add mascarpone, season with salt and pepper, and stir to combine. Set aside.

Roll out pastry as detailed in the tomato crostada recipe. As above, pastry should be transferred on its parchment paper onto a baking sheet once you are ready to make the galette.

Pat potato slices dry and arrange in a concentric circle leaving a 1 1/2-inch border, and slightly overlapping them as you go, as your base. Slather mascarpone onto potatoes. Drain and shake broccoli dry (or pat dry with a tea towel). Measure and cut broccoli into lengths so that when arranged onto the pastry, their florets meet in the center (or, as you like - feel free to get creative). I had enough to make two layers of broccoli; consider which stems are most attractive as you make yours and save them for the top layer.

Fold dough onto fillings, painting the seams with a little buttermilk and crimping to seal, until the galette is complete. Paint buttermilk evenly onto pastry and refrigerate for at least 1/2 hour (or freeze for 15 minutes).

For this preparation I transferred the cold galette onto my pizza steel, which I'd placed to preheat in the oven. The results worked out quite well. If you have a stone or steel, I'd recommend doing the same! Bake with similar timing/attention as for the tomato crostada.

I was extremely pleased with how this broccoli galette turned out and will definitely be making it again! If you make it too, please let me know what you think. ;)


Another recent, vocal request has been for my aioli. I made a caper version for my Anthology column some time back, paired with aromatics-poached salmon. I referred to that recipe, minus the capers, for a recent dinner party. I served it with all manner of steamed and crunchy veg that night and was so present to my guests, I forgot to document the evening (!!).

Here is a plate of leftovers we devoured, the morning after.

And, more of the richly hued leftovers (which you could say I didn't mind having extras of), slathered onto quick & easy pan roasted fish - a seriously great recipe unto its own and included in my new book, Kid Chef. This unexpectedly delicious meal made for an incredible midday interlude.

Perfect Aioli

4 pasture-raised egg yolks
1-2 cloves garlic, finely grated on a microplane, or minced
a pinch of kosher salt
juice from half a lemon
grapeseed oil and good olive oil, to emulsify 

Rest a small mixing bowl onto a tea towel draped over a pot of similar size. This helps the bowl stay put so you can use both hands. 

Whisk together the egg yolks, salt, and garlic. Squeeze a little lemon juice and whisk again. In the thinnest stream, drizzle grapeseed oil as you whisk continuously. You'll add about 1/4 cup or so, stopping at intervals to make sure the mixture has emulsified. Keep whisking! The mixture should thicken; when ready, the aioli should appear plump. 

Add the olive oil now, again in the thinnest drizzle. Add about 1/8-1/4 cup, whisking continuously. Cover with plastic wrap and refrigerate until ready to use.

Monday, April 4, 2016

Kid Chef Cookbook, Available Now! And, a Seasonal Knockout Meal

To celebrate the launch of my book, Kid Chef, here is a little video for one of the recipes - shakshuka! My cookbook is now available at booksellers nationwide. You can also order it on Amazon, at a can't-be-beat rate. I feel like such a proud mama!! We had a lot of fun shooting this little movie, so much so that we'll be making more soon… ;)

I could not have done it without my incredible team at Sonoma Press. Thank you Meg, for giving me the space to create a work which has become so much greater than the sum of its parts! Now, the book will go out into the world like a kid on her first day at school. I hope she will find a vast and welcoming community as she finds her way!

There is much in the pages of my book, laid-out as part culinary school and part recipes. Anyone who is passionate about food, young or old, will find Kid Chef a valuable resource to turn to again and again. Whether you find pieces such as "9 Steps That Will Make you a Good Cook" helpful or inspiring, or declare recipes like the colorful Fresh Fish Tacos (strong steady in my home) your new love, Kid Chef has something for everyone.

As the Kid Chef community grows, use the hashtag #kidchefcookbook to share your stories on Facebook and Instagram. See you all soon!


In other news, here is recent delectable seasonal fare -

Seared Lamb and Alliums for 2

2 lamb steaks, patted dry with absorbent paper
1/2 bunch scallions, ends trimmed, rinsed, and patted dry
1/2 bunch ramps, ends trimmed, rinsed, and patted dry
1/4 tsp sumac
kosher salt and freshly cracked pepper
good olive oil
red wine or leftover pickle juice for deglazing*

*I had leftover spiced ramp pickle juice from last season, which made a nice pairing

Note: to sear effectively, you may set off your smoke detector - take precaution and deactivate it in advance, as well as open a nearby window for better ventilation.

Remove lamb from refrigerator at least 20 minutes before cooking to allow to come to room temp. Season both sides of the lamb with s+p and sumac. Set aside.

In a screaming-hot pan set over medium-high heat, swirl olive oil to coat and add the alliums. Sear, turning once they have softened a bit and begin to brown in spots. Turn occasionally so that all surfaces get contact with the hot pan surface. Total sear time will be 3-4 minutes. Transfer scallions and ramps to a serving platter.

In the same pan, add another glug of oil, swirl, and sear meat 4-5 minutes over medium-high heat. Press on the meat directly around the bones for even browning. Turn to second side. For medium doneness, which retains its juiciness but isn't as much work to chew, sear meat on second side for an additional 4-5 minutes.

Transfer lamb to serving platter and pour deglazing liquid into pan. It should bubble like crazy - as it does, free any browned bits stuck to the pan by scraping the surface, letting the liquid reduce by half. This should take only a minute with the pan this hot.

Pour reduction over all, and eat at once.

Wednesday, March 16, 2016

Sign up for an Advance Review Copy of Kid Chef! And, St. Patrick's Day Shepherd's Pie

In case you haven't heard already, I’m thrilled to let you know I’ve written a new book! Kid Chef (on sale April 5th) is a cookbook for kids who truly love to cook, supplying them on the real information they need to get comfortable in the kitchen and make meals the entire family can be proud of. 

I confess I've been secretly excited that Kid Chef will equally provide a greater foundation for grownup cooks, too. That the book is written in a no-nonsense way, and the recipes are just real, *good food* means kids and adults alike can use the fundamentals in Kid Chef.

Now, we need readers and kids to take it for a test drive. My publisher Sonoma Press is giving away a limited number of digital advance review copies to see what parents and kids think! We want to get your feedback about the book in the form of an honest and thoughtful Amazon review to help online shoppers get to know the book through real readers. Sign up for yours here! Thank you as ever for your love and support.

Just in time for St. Patrick's Day, here is that super savory shepherds pie I teased you with on Instagram. Enjoy! 

Lamb Neck Shepherd's Pie
Serves 4

1 1/2 lbs lamb neck, finely diced*
1 large onion, peeled and chopped
3 carrots, chopped
3 celery stalks, chopped
2 garlic cloves, finely grated on a microplane
most of a bottle of porter beer - I used Yuengling and it was excellent
2 cups free-range chicken stock
1/4 cup Worcestershire sauce
1 tbsp tomato paste
1 1/2 tbsp mustard powder
2 bay leaves
1 tbsp fresh thyme leaves
1/3 cup all-purpose flour
sea salt and freshly cracked pepper
good olive oil

For potato topping
1 lb potatoes, peeled and cubed - I used German Butter Balls 
1 egg, lightly beaten for wash
1/2 cup heavy cream
1/3 cup buttermilk
4 tbsp butter, cubed
1 tbsp hot English or Dijon mustard

*Rotating things out of the freezer, I had a mix of both boneless and bone-in lamb neck. I diced the boneless and browned the batch with the larger chunks, and after simmering the two in the savory mixture (those lovely bones added extra body and flavor), I removed the chunks from the pot when all was ready, just long enough to cool so that I could shred the meat from the bones. Return the meat to the pot and discard the bone fragments if you have the same configuration when you make this dish. 

Pour a glug of olive oil in a heavy bottom or enameled pot, and over medium-high heat, add the vegetables. Sauté until tender, about 10 minutes, adding the garlic to the mix a few minutes in. 

Heat a cast iron skillet on medium-high. Add another good glug of olive oil once the pan is hot, swirl to coat, then add lamb in batches so as not to crowd the pan and brown on all sides, about 5 minutes a side. Add lamb to veggie mixture, pour in stout, and cook until reduced by half, 5 minutes or so. Add stock, tomato paste, Worcestershire sauce, mustard, and herbs, and bring to a boil. Reduce heat to medium-low and simmer until meat is very tender, about 45 minutes. Check, cooking a little longer if needed.

Make a paste with flour and a little cold water in a small bowl, mixing until smooth. Add to lamb mixture and stir until incorporated throughout. Season with sea salt and freshly cracked pepper and transfer to an ovenproof dish, or four small casseroles, leaving 1/2-inch space from top to allow for potato mash. Set aside.

Preheat oven to 350 degrees (F). Boil potatoes until fork tender, about 10 minutes. Drain, empty into a bowl and mash with a fork or potato masher. (for finer mash, press through a food mill or potato ricer) 

Add cubed butter to the still-warm mash. Pour in cream and buttermilk and mash again to thoroughly combine. Add mustard and season with s+p once again, to your taste. Spoon onto lamb mixture, covering entire surface. Brush with egg wash, place onto a baking sheet and bake until golden, about 20 minutes or so. 

Serve warm, alongside a stout or robust red wine, and good company.

Thursday, February 25, 2016

My Cookbook: Kid Chef, Available for Pre-Order Now! Plus Special Occasion+Weeknight Recipes, and My Latest with NYT

Blackberry+currant baked-in version of the brownies in my cookbook

I have been absent. Almost 5 months ago now, I moved long distance, back to the north - a whole story unto itself. And while doing so, I wrote a book. And cooked, styled, and photographed it. Kid Chef: Healthy Recipes & Culinary Skills for the New Cook in the Kitchen, is a fully-fledged thing, about to make its debut in the world. And it's available for pre-order now! Order your copy, here.

I am incredibly proud of what this cookbook has become in the months my editors and I have spent, poring over details, asking questions, refining page-after-page-after-page. It is going to be one of those cookbooks that serves as a real resource for kids and grownups alike, packed with accessible and fantastically delicious recipes. I cannot wait to see what you think.

I am offering the first 300 people who pre-order, signed prints like these, these, and these. Please email me or DM me on Instagram your address, and I'll send them your way! Thank you so very much.

The colorful crunch salad

A sweet moment for sweet peeps

The making-of shot of a long-time favorite….

I cannot believe the enormity of creating the book is now behind me. That reality, and the question, "what'll I do now?" is settling in…but, this is just the beginning! Because, kids and adults everywhere will soon know about Kid Chef and be able to use it in their own lives. Wooohoooo!!!

Please share your family's stories cooking from Kid Chef, by using the hashtag #kidchefcookbook on Instagram, Twitter, and Facebook. As the community unfolds, we'll have lots of sharing and connecting to do!


In regular day-to-day eating, I spontaneously come up with food to feast on and post it regularly to Instagram. It happens so frequently it is difficult to carve time to post each and every recipe here, especially when I often feel like I'm "just throwing things together."

Repeatedly asked what kind of food I like to cook, I have a hard time defining it because I just want to eat fresh, great food. Does that make sense? The Feedfeed gang requested a few recipes, and because they were either particularly delicious or simple to make, I wanted to be sure to share them. 

With so much beautiful cauliflower in the markets this past autumn, I made quite a number of cauliflower-centric recipes.

One day I had a small epiphany while searching for something new and easy to produce that would deliver big flavor. I definitely found it with this seared cauliflower steak.

I made these pizzas over Valentine's weekend, using a combination of cooked-in-advance and store-bought elements. 

The various toppings made a verifiably *wow* pair of pies, with just little prep work to do before popping the pizzas into the oven. Worth doing on a regular basis for anyone with a busy schedule and foodie interests!

One of my favorite ways to eat is to wilt a giant bunch of greens, and either pick from it over the following days, or eat the whole pile at once.

Flecked with deeply flavorful aromatics, this kind of eating is not only simple and fast, but also truly delicious, and of course, good for your health. This version was an almost-midnight creation, thrown together on a night shortly after we moved, when I needed veggie sustenance.

Sautéed collards with lemon and aleppo pepper

1 bunch organic collards or other dark leafy greens, stems cut from leaves and finely chopped, leaves coarsely chopped
2-3 cloves garlic, finely grated on a microplane
zest and juice from 1 organic lemon
1/2 tsp aleppo pepper, or to taste
olive oil, for sautéing
sea salt

Heat a large cast-iron skillet over medium heat. When hot, drizzle enough olive oil to coat the pan. Add collard stems and sauté for 3-5 minutes, stirring occasionally.

Add the chopped leaves and stir to combine. Sauté for 3 minutes, stirring occasionally, then add the garlic and stir again. Season the mixture with salt, the aleppo, and lemon juice and stir. Once the leaf membranes have softened, remove from heat and taste; adjust seasoning if needed.

Transfer to plates or a serving platter and eat immediately.

Seared cauliflower steaks with pink peppercorns and crème fraîche

1/2 head cauliflower, cut into slices 1/2-inch thick
olive oil, for pan frying
sea salt
pink peppercorns, to taste
crème fraîche, for dipping

Heat a large cast-iron skillet over medium-high heat. When it is hot, drizzle enough oil to coat the pan. Arrange cauliflower cross-sections to fit, and sear, rotating the pan or cauliflower slices for even browning, and adding more oil as needed. A good crust needs about 8 minutes or so overall, on each side.

Lower heat if needed, and using tongs and/or a thin spatula, turn to the second side, keeping the florets as intact as possible. Repeat with the second side and the remainder of the slices, transferring the cooked steaks to a serving platter or plates.

To serve, sprinkle with sea salt and scatter pink peppercorns, gently crushing them between your fingers as you season. Serve alongside a dollop or two of crème fraîche and dig in. 

Valentines' pizzas 

You can combine the elements in any way you like, or swap out with locally available ingredients. Here is what I did:

store-bought whole wheat pizza dough, divided and formed into balls on a well-floured work surface, cut ends tucked underneath, and rested under a damp tea towel for 30 minutes

for the meat pizza
5-7 slices prosciutto, torn
1 cup King trumpet mushrooms, sliced and sautéed
1 cup chopped, cooked leeks
1/2 cup shredded Fontina cheese
quills from one rosemary sprig

for the veg pizza
3 tbsp roasted tomatoes in olive oil
5 Chinese chives, cut into 2-inch segments
1 cup King trumpet mushrooms, sliced and sautéed
3 roasted artichokes, cut into cross-sections
1/3 cup shredded Fontina cheese
1/3 cup finely shredded Parmigiano-Reggianno

red pepper flakes, to taste

Place a pizza stone on the middle rack and preheat oven to the highest setting for 45 minutes.

On a well-floured overturned baking sheet, shape dough into at least a 12-inch round, or thereabouts. Do so by making an indent with your fingertips - lined up together - 1/4-inch from the edge, all the way around. Gently stretch the dough between your hands. Make sure the entire surface is about the same thickness and lay it onto the baking sheet.

Layer toppings, beginning with the leeks, followed by mushrooms, then the meat, fresh rosemary, and lastly, the cheese. I have successfully transferred the uncooked pizza to the screaming hot stone in the oven, but for a less stressful experience (and if you do not own a pizza peel), I recommend using potholders and bringing the stone out, swiftly and carefully sliding the pizza onto it by pulling its edge while tilting the baking sheet to help it slide, and then quickly replacing pizza-on-stone back into the oven.

Cook for 10 minutes, or until crust is golden and charred in spots, and cheese is melted and bubbling. Remove pizza from the oven, cut into wedges, sprinkle with red pepper flakes, and eat at once.

Repeat the same for the veg pizza: layer first the roasted tomatoes, then the mushrooms, followed by artichokes and chives, and finally, the cheeses, and cook it as you did the first.


In other recent projects, I always love producing with my team at the New York Times. These stories have been out for a bit, but they are no less delicious than when I made them.

This was a beautiful Page 1 story: another fantastic preparation for the humble cauliflower…. It was so good, I've added it to my repertoire.

I also produced this piece, which goes to show you that blogging, wherever you are, and sharing delicious recipes, pays off. This recipe is from a wee town in Mississippi, and now, it is a famous crock pot roast. I made many tasty meals from this project. 

Lots of goodies all-around. I am so happy 2016 is off to this bright start and I cannot wait to see what's around the corner. Good food, no doubt. ;)

Have a delicious weekend, dear ones!

Monday, December 7, 2015

2015 Gift Guide, Holiday Foods with Sweet Paul Magazine, Where Women Cook, and The New York Times

This year's gift guide is streamlined. Just the essentials. I curated these objects with the idea you could use them on a daily basis.  Nothing better than living a truly functional and beautiful day-to-day life.  

I'm still on the ceramics kick that seized me a year ago, but what has really come to the foreground is the human, animal, and earth issues which need us more than ever. If any of these appeal to you, they are certainly worthy of your help. 

1. Farm Sanctuary - factory farming is a terrible fate for any animal. What they experience in industrial "farms" is actually torture and imprisonment. Their treatment is so despicable, I stopped supporting that industry as soon as I learned what the animals endured. The Farm Sanctuary rescues these animals and gives them an opportunity to live out their days in beautiful pastures and meadows, as Nature would have intended. You can adopt an animal, make a visit to volunteer, or donate to their general operations - lots of ways to give!

2. Marité Acosta ceramics - this potter makes delicate, organic pieces. No two are alike. Marité often includes little details of spontaneous gesture in her glazes and textures. Her work is a regular favorite in my stories.  

3. March carafe and glass set - I discovered March while on the hunt for props for a shoot a while ago. I love their unfussy and timeless designs. This handblown duo says "drink!" What you fill it with is up to you… ;)

4. Food52 coddlers - I make and store sauces in these, as well as bake eggs to custardy perfection. This coddler design is one of those which has stood the test of time - since the Bauhaus, in fact. Smart, functional, great.

5. Sea Legacy - Sea Legacy uses incredible imagery to awaken us to the urgent calls of climate change. These astounding images, used with conservation and science, can help hold off further destruction if we participate. The oceans are one of the first places to measure what has and what will continue to transpire: disappearing sea ice. Flooding of low-lying coastal areas. More frequent super storms. Less than 2% of the oceans are currently protected. Preservationist and photographer  Paul Nicklen is the founder of Sea Legacy, and renowned contributors such as Cristina Mittermeier, Brian Skerry, and David Doubilet visit the farthest and remote areas to document climate-caused change in hopes it will trigger us all to act. Be a part of the growing numbers of people who say "We must change. We must all live differently in the hope to share a livable future."

6. Doctors Without Borders (Medecins San Frontiers) - Heeding the call for urgent care in war and disaster zones, Doctors Without Borders work in austere circumstances to save the lives of people too remote or poor to receive the life-saving care they need. The recent bombing of their facility in Kunduz is just one more reason to offer your support to these incredible and hard-working people who give their lives to help others.

7. Jessie Lazar ceramics - A NY native, Jessie's hand thrown pieces are easy to love. Her work is bright, functional, and pleasing to hold…I keep her pour spouted bowl nearby for making pesto and sauce, and I even use it as a bowl to eat soup. You'll definitely want to make these vessels central in your life. 

8. Jord watches - I was a watch-lover a long time ago and opted against wearing a timepiece for the last 20 years or so. I liked being left with more wrist space to accessorize with treasured family heirlooms and jewelry pieces I’d made in my days as a metalsmith…However, the stunning appearance of Jord’s modern, handcrafted watches brought me back. I love their designs. Each showcases a different richly-hued wood that, over its life, gets conditioned with your specific skin chemistry. Jord also makes a lifestyle statement in bringing us back to the physical object, and places an importance on craftsmanship with their precision Swiss movement. As an added bonus, they custom sizing for your own wrist so that when you receive your new piece, it's ready to wear! It’s easy to fall in love with both men’s and women’s lines - see for yourself.

9. Dwell Design totem candles - These made in the USA candles are iconic and yet super simple. I love that they are made from natural beeswax - both for their hue as well as their scent. I've become more sensitive to the blaring notes of synthetic fragrances over the years, and the earthy scent of beeswax is subtle and inviting. Plus, they enhance any space: whether lit, or simply as sculptural forms. 

10. Colleen Hennessy ceramics at Quitokeeto - I discovered Colleen's work a while back through a Quitokeeto shop update and have been in love since. Simple forms, clean lines, easy care It is fun weaving her work in with others' whom I treasure. I especially like finding the similarities which make them all a "family" of pieces as I produce new stories for my clients, or eat from them after a long day's work. 

Before the full throttle of the holidays sets in, we strolled around our neighborhood this weekend, soaking in the brisk day and warming sun. Photo by sweet husband and fellow photographer, Jim.

Whatever your tendencies as the year winds down, I hope there is something special here for you and your loved ones. The individual makers - as well as the animals, and the Earth - thank you.


Out now, I produced a new and delicious story in the Holiday issue of Sweet Paul Magazine. It started with an interest to produce Julia Child's beef bourguignon and grew into a heady mix of savory layers, to be displayed upon antique books and objects I collected over the years. In addition to the delectable beef bourguignon,  I made a fantastic crispy skin porchetta (tied before cooking into a bundle, below), as well as juniper-encrusted venison backstrap with a dried cherry-green peppercorn beurre rouge, an umami ragu with fennel, anchovies, and nutmeg, and cornish hens roasted with tiny onions and lemons. 

You can see the full story by purchasing the PDF version, here

And, just before our over-the-top-epic long distance move (thankfully, now behind us!), I produced eight stories in the lead-up to Thanksgiving for the New York Times: two turkeys, three stuffings, and a creamed spinach! NBD.

I can assure you each and every one was quite edible, worthy of any special meal. 

This terrific bone-in turkey breast

Simple and great cornbread

Pierre Franey's creamed spinach (I doubled the nutmeg and loved it)

An intoxicating, buttery dressing

Perfect way to use that cornbread? In this delicious stuffing...

Cranberry jelly with Lillet and juniper berries

Juicy spatchcock turkey from Mark Bittman

Sourdough morel stuffing with dried cherries and walnuts
Perhaps one of these will make an appearance on your Christmas menu!

The winter 2016 Where Women Cook contains the first of a new column I am producing.  It is called Creating from the Bounty. To soothe and nourish you, I made a savory winter strata - it's an excellent holiday brunch to serve guests, and versatile enough to make for a simple weeknight dinner.

I also produced a feature with Kristen Farmer Hall, of Birmingham's Baking Bandits. It was so much fun to showcase her pastries and highlight another woman doing it right. 

Here's to making quality time, even if a few moments at a time, to slow down and be with the ones we cherish. Our challenge seems more than ever to allow the holidays to actually replenish our spirits. Doing it, though, makes all the difference. Thanks for your love and support! xxx