Category: Way Gourmet
Thursday, March 10
Our neighbors are Swedish and they invited us over this past Tuesday night to enjoy some semlor (plural for semla), a cream-filled bun with almond paste. The pastry is a Fat Tuesday tradition in Sweden. Rebecca and David told us that people love the buns so much they start appearing as early as Christmastime and are enjoyed for months rather than just one day. Click here for a fun article about semla.
The semlor were scrumptious. Essentially it’s a cardamom bun with almond paste and cream. You slice off the top, scoop out the insides, mix it with almond paste and milk, then add it back to the bun. Top with whipped cream and some powdered sugar and you are ready to party it up Fat Tuesday style. Cate, like a true Kindergartener, barely touched hers. Which means I ate two. And only an unusual amount of will power kept me from finishing off Anna’s as well!
Rebecca and David did a great job making the buns and Rebecca kindly translated her recipe for me to share on the blog. My brain almost exploded converting the measurements, so I hope you appreciate all the hard work that went into this recipe. Translating, converting…Rebecca and I are ready for a nap! (Also, big thanks to Nate the scientist for making sure I kept my decimals in the right spots!)
I’m including Rebecca’s original measurements so that you can’t blame me if I got the conversions wrong. Which I’m pretty sure I got right. Remember, I didn’t even take one math class in college. But Nate helped, so we should be good.
From Rebecca and David Montag, our great Swedish neighbors
Buns (12-16 pcs):
- 75 grams of butter = 5.3 tablespoons butter
- 2.5 dl of milk = 1 cup milk
- 25 grams by weight soft yeast = 1 pkg dry active yeast (Rebecca used one envelope dry yeast, which was 7 grams)
- 1.5 ml salt = 1/3 teaspoon salt (so, a little more than 1/4 tsp)
- 0.5 dl sugar = 1/4 cup sugar
- 7.5 dl flour = 3 to 3 1/4 cup flour
- 5 ml ground cardamom = 1 teaspoon ground cardamom
- 1 beaten egg for “coating”
- 300 grams almond paste = 1 1/3 cup (Rebecca used half a tube of almond paste from Safeway, which was less than 300 grams)
- ~1 dl milk = 1/3 – 1/2 cup milk
- 3 dl of whipped cream = 1 1/4 cup whipped cream
- Powdered sugar for sprinkling on the finished product
Melt the butter, add milk and heat to 37C / 98.6 F (optimal yeast temperature). Put the yeast in a bowl and add a little bit of the butter/milk mix to dissolve the yeast. Then add the rest of the mix, along with salt, sugar, cardamom and most of the flour (save some for making the buns). Work up a good dough that’s not too sticky. Let it rise under a towel for 40 minutes.
Make 12-16 round buns and place them on a baking tray, which preferably has been covered with parchment paper. Cover them with a towel and let them rise for another 30 minutes.
Set the oven heat for 225C / 437 F. Brush the buns with the egg. Bake the buns in the middle of the oven for about 10 minutes. Let them cool off under a towel.
To prepare for serving:
Cut a lid off each bun, quite high up on the bun. The lid should only be a flat hat. Take out some of the insides of the buns and put them in a bowl. Crumble the almond paste into the bowl and work it together with the bread. Add milk until the mix is very moist and gooey. Put the filling in the cavity in the buns. Whip the cream and put a large scoop on each bun. Put the lids back on and sprinkle some powdered sugar on top. (Rebecca found this link so you can see a traditionally-made semla bun.)
We asked Rebecca and David how to eat the semlor. They said many people have strong opinions about this and laughed. They like to eat the top and then just pick the bun up and bite right in, which worked well for us!
Tuesday, December 21
For her birthday, Cate selected the elephant cake from my handy dandy Cakes for Kids book. Honestly, I think the main reason she picked the cake was because it was pink. I was happy to oblige – it was a straightforward design and super cute. And I could make cupcakes for all the kids, topped with Circus Peanuts to tie it all together (see photo near the end of this post). The cake and the cupcakes were a hit!
Like I mentioned on Sunday, Cate’s elephant cake tasted light years better than Anna’s ghosty cake. And not just because chocolate cake will kick angel food cake’s patootie any day of the week. But the icing I used for the elephant cake is to die for. The book had suggested frosting the cake with a recipe that uses shortening, because it’s easier to handle and would work for creating texture on the elephant’s skin. But, uh, hello? Shortening? Blech. I promptly picked up the phone and called my good friend Faye, the pastry chef in my life. She suggested I whip up a Swiss Meringue Buttercream, which would also be easy to work with and have the added benefit of actually tasting like food.
I’m not exaggerating. Swiss Meringue Buttercream is the creamiest, smoothest, most flavorful frosting I’ve made. I don’t even usually like frosting that much. I love this stuff.
And, sure enough, I was able to gently press a sieve into the surface of the icing to create a super cute texture that every pretty pink elephant aspires to.
Swiss Meringue Buttercream
As described over the phone to me by my friend Faye Stein
- 4 egg whites
- 1 cup sugar
- 15-20 ounces butter (american style, the regular stuff you get at the store), room temperature
- 1 tsp vanilla
Combine the egg whites and the sugar in a KitchenAid bowl. Place over a pan of simmering water. Whisk thoroughly until the temperature reaches 165 degrees (which actually happened faster than I was expecting). The mixture will be shiny and the sugar dissolved. Remove from heat, place on mixer.
With the whisk attachment, whisk at high speed until it’s a meringue, stiff peaks forming. Stop whisking, let mixture cool until bowl is cool enough to touch and the mixture is room temperature.
Whisk at medium high speed, breaking off pieces of butter and adding, mixing after each addition. The mixture will stay quite soupy and you’ll think there’s no way that this is going to turn into frosting…and you’ll get ready to grab your phone to call me and find out what you’re doing wrong even though I told you it would work (that’s what I did with Faye)…but you just keep whisking and whisking, and then all of the suden it’s right. It suddenly turns into creamy frosting wonderfulness. (I added about 15 ounces of butter total the first time I made it, 12 ounces the second time I made it). At the point that it looks like actual frosting, add your vanilla and any food coloring and whisk again for a few minutes.
Leftover frosting can be frozen for future use. Once you’ve refrigerated or frozen the frosting, if you want to mix it in the mixer again you should use the paddle attachment, not the whisk attachment.
For the cupcakes, I stuck with my usual buttercream frosting, which is also very tasty and delicious.
Vanilla Buttercream Frosting
From How to Cook Everything
- 8 tablespoons butter, room temperature
- 4 cups confectioners’ sugar
- 6 tablespoons cream or milk (cream is better)
- 2 teaspoons vanilla extract
Use a fork or electric mixer (I use my KitchenAid with the paddle attachment) to cream the butter. Gradually work in the sugar, alternating with the cream and beating well after each addition. Stir in the vanilla. If the frosting is too thick to spread, add a little more cream, a teaspoon at a time. If it is too thin (which is unlikely), refrigerate; it will thicken as butter hardens.
Friday, August 27
Nate came home one day saying how good the adobo chicken at work is, so I started searching for recipes. Oh my, there are so many recipes and they are all so different from one another…so I just picked one that sounded good and went for it. And the result was delicious! Different than what Nate had at work, but delicious just the same!
Before I get to the recipe, I have to talk about the tortillas we used with our chicken. Tortilla Land sent me some of their uncooked corn tortillas to try out. I’m a tough corn tortilla critic and, I have to say, I’m so glad Tortilla Land sent me their corn tortillas. They are wonderful! They are not dry at all and don’t fall apart or break, which is what you normally get with store bought corn tortillas. I saw Tortilla Land at Costco just this week, so keep an eye out next time you go!
Okay, back to annatto seed and adobo chicken. I used a recipe from About.com, but I’ve changed it up and written it out for you below. I know the recipe looks long, but honestly, this was an easy recipe, so don’t be scared!
The sweet but spicy sauce is oh so yummy, and grilled chicken is always the best. We served the chicken with tortillas, tomatoes and avocado. You could serve over rice if you like (which I think is how it’s generally served), or just eat straight up!
- 4 chicken breasts (I actually used 3 drumsticks and 3 boneless thighs b/c that’s what I had on hand!)
- Salt (pref. kosher)
- 1/2 Tbsp. annatto (achiote) seeds
- 1 Tbsp. orange juice
- 4 Tbsp. white vinegar
- 1 tsp. cayenne
- 1 tsp. black pepper
- 4 garlic cloves
- 1/3 of the rub above
- 1 cup orange juice
- 2 Tbsp. vegetable or canola oil
- 1 tsp. basil
- 1 tsp. cinnamon
- 1/2 tsp. salt
- a splash or two of white vinegar
- a few shakes of cayenne pepper
- a few shakes of black pepper
- about 1 tsp cornstarch, whisked with some cool water
Cover annatto seeds with boiling water. Cover and let sit overnight.
Drain seeds. Place seeds along with the rest of the “Rub” ingredients in a food processor. Grind until you have a coarse paste, without too many large pieces of seed left.
Place chicken in a casserole dish and sprinkle all over with kosher salt (or regular salt if that’s what you have). Cover pieces with about two-thirds of the achiote rub. (Note on the picture below: I just sprinkled salt and pepper over a few extra pieces of chicken for my girls, so they would be less spicy – they still ate the sauce, but the chicken had less heat for their younger palettes.) Cover with plastic wrap and refrigerator for a few hours.
Preheat grill. Grill chicken about 10 minutes on each side over a medium flame or until done. (Click here with even better directions for grilling chicken pieces – this follows closely to what Nate did over a charcoal grill, he’s smart like that.)
To make the sauce, mix all the sauce ingredients (except the cornstarch) and bring to a boil, then simmer for 5-10 minutes. Add the cornstarch mixture during the simmer.
Pour sauce over grilled chicken and enjoy!
By the way, if anyone out there DOES have an adobo chicken recipe they love, please share! Would love to try it out!
Tuesday, June 15
Remember this Spanish-inspired nut tart?
I am finally sharing the recipe with you! This one is pretty gourmet…which means I didn’t actually make this recipe…I just ate it. But it was delicious, so I have to share it with you just the same. I had the pleasure of enjoying this nut tart about a month ago when my friend Faye, the pastry chef, made these tarts for her son’s elementary school class (lucky class, eh?). This tart is based on a Spanish (specifically Catalan) treat. Faye was nice enough to sit down and write the recipe out for us, which is quite the task actually. Everyone tell Faye “Thanks!” next time you see her.
Faye’s Catalan Nut Tart
From Faye Stein, Pastry Chef and Friend Extraordinaire
The dough (pate sucree)
- 1 1/4 cup all-purpose flour
- 3 Tbs sugar
- a pinch of salt
- 1 stick butter, cubed
- 1 yolk
- 1/2 tsp vanilla
- 2 Tbs cream
Mix the last three wet ingredients and place in the fridge so that it’s cold and ready to go. Prepare the butter and refrigerate also. In a food
processor, pulse the dry ingredients. Add the butter and pulse to crumble. Add the wets and pulse until you have a cohesive dough, like a cookie dough. Smoosh into a disk in plastic wrap, and allow to rest for at least 1/2 hour.
- 4 oz dried pears
- 4 oz dates
(could do any combo, such as; apples/dates, apricots/figs, cherries/figs, etc.)
- 1/3 cup pear juice (or juice to your taste)
- 1/4 cup brown sugar
In a sauce pan, allow the juice and sugar to dissolve. Add fruit. Bring to a boil for 1 minute. Then process the mixture to form a thick paste. cool.
- 6 Tbs butter
- 6 Tbs sugar
- 3 Tbs corn syrup
- 6 oz total of dry roasted nuts of your choice. I used 2 oz pistachios, 2 oz cashews, 2 oz almonds.
- 1 1/2 Tbs cream
Preheat the oven to 400. Roll out your dough , fill your tart shell, and blind bake for 15 to 20 minutes. It should be fully baked. To blind bake, place a piece of parchment in the tart and fill it with beans. This will keep it from bubbling up. Remove the parchment and beans at the end and put it back in the oven for a few minutes. Now its ready to fill.
Cook first 3 ingredients in heavy large saucepan over low heat, stirring until sugar dissolves. Increase heat and bring to boil. Boil vigorously 1 minute. Remove from heat. Add nuts and cream.
Spread fruit filling in crust; smooth top. Set tart on cookie sheet. Spoon nut topping over. Bake until filling bubbles, about 20 minutes. Transfer tart to rack and cool 10 minutes. Using oven mitts, loosen tart pan sides but do not remove. Cool tart completely in pan. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Remove pan sides. Cut tart into wedges.
Lucky me…a few friends are getting together on Thursday and Faye is bringing goodies. What deliciousness will I be ‘subjected’ to, I wonder?
Friday, June 11
In addition to all of the amazing desserts at my little party for my friends, I had some pretty fun recipes to work with as well. As I mentioned in the original party post, Calphalon and Williams-Sonoma gave me two beautiful non-stick skillets and Michael Symon’s debut cookbook, Live to Eat. I used a few of Michael Symon’s recipes for the party after happily tasting them at a technique class at Williams-Sonoma.
For an appetizer I served Grilled Crostini with Goat Cheese and ‘wichcraft Tomato Relish, a recipe from Williams-Sonoma. These were SO easy to make and delicious. The ‘wichcraft Tomato Relish went very nicely with the goat cheese and was a big hit!
For the main dish, I served Michael Symon’s Pork Tenderloin with Heirloom Tomato Salad alongside Grilled Radicchio with Orange and Balsamic. Fancy schmancy, right? They were actually pretty straightforward recipes but still made me feel all gourmet and stuff.
So, there you have it. You have virtually experienced the entire party. Thanks for joining us!
Pork Tenderloin with Heirloom Tomato Salad
From Michael Symon
- 3 tsp coriander seed (I just tossed in some ground coriander)
- 3/4 tsp cumin seed, toasted (I just tossed in some ground cumin)
- Zest and juice of 6 limes
- 9 Tbsp olive oil
- 3 tsp. salt
- 3 cloves garlic, minced
- 3 shallots, minced
- 1 1/2 C chicken stock (which I forgot when I made this – still came out, but I recommend using it!)
- 3/4 C red wine vinegar
- 2 tsp honey
- 1 1/2 C extra-virgin olive oil
Heirloom Tomato Salad
- 9 large heirloom tomatoes, cut into bite-sized pieces (whoah – I didn’t use that many…would taste good, but now that I’m typing this out I realize I TOTALLY didn’t read the recipe carefully when I made it!)
- 6 C watercress
- 3/4 C mint leaves
- 3/4 C toasted almonds
Cut pork int 1 1/2 – 2 inch thick medallions. Whisk together coriander, cumin, lime zest and juice, olive oil, salt, garlic and shallot. Pour over pork and marinate for 2 hours (no longer).
Preheat oven to 375 degrees. Preheat a Calphalon Unison Grill pan with Sear Nonstick over medium heat, remove pork from marinad, reserving marinade. Sear pork for 3 minutes per side. When pork is seared, transfer pan to preheated oven for 3 minutes.
(If you don’t have a grill pan, feel free to sear in a regular griddle. And if your griddle can’t go in the oven, just transfer to a cookie sheet to bake the meat for 3 minutes. I actually used the regular griddle so that when I reduced my sauce later it would be easy to whisk. You don’t get those grill marks, but it tastes the same.)
Remove pan from the oven and place the pork on a platter. Add marinade, stock, vinegar and honey to pan and bring to a simmer, reducing by 1/3. Whisk in 1 1/2 C olive oil. Mix tomatoes and watercress, mint and almonds. Toss warm dressing over tomato salad and serve with the pork.
I’m so bummed. I totally forgot to photograph this recipe! And it was beautiful! Oh well. You can kind of see it in that bowl next to the small bouquet of pink roses.
Grilled Radicchio with Orange & Balsamic
From Michael Symon
- 6 heads of radicchio, quartered through the core (I think I used only 3 heads)
- 3 Tbsp. olive oil
- Kosher salt and freshly ground pepper, to taste
- 3 Tbsp. extra-virgin olive oil
- 3 Tbsp. balsamic vinegar
- Grated zest and juice of 3 oranges
Drizzle the radicchio with the olive oil and sprinkle with salt and pepper.
Preheat Calphalon Unison Grill pan with Sear Nonstick over medium-high heat. (I actually did use the grill pan for this recipe…but you could use a regular griddle, too.)
Place the radicchio in the pan and cook for 2 minutes per side.
Transfer to a serving platter. Sprinkle the radicchio with salt and pepper. Whisk together olive oil, balsamic, orange zest and juice together and drizzle over radicchio.
Once the radicchio were grilled, I salt and peppered them as directed, but then I cut out the hard piece of core near at the bottom and then sliced the radicchio. I then put the radicchio into a bowl and drizzled with the oil dressing.
Wednesday, June 9
Last Saturday I threw a little party for my friends. It all started when I received a PR blast from Calphalon and Williams-Sonoma. They were wrangling up food bloggers to throw parties on June 5 all across the country. They provided me with two of their new pans, a few little goodies and $100. I decided this was a good excuse to do something for a small group of close friends who deserved a fun afternoon out with the girls.
The party ended up being lovely for so many reasons. The weather was perfect, time spent with friends was so lovely, and the food was fabulous!
Normally parties are a chore for me, I’m not really the party-throwing type. But I had a blast doing this party! I was able to wrangle up some of my own contacts to really step things up. Sure, a Calphalon spoon was nice to give to my friends, but they deserved more. We ended up with some amazing food, and goodie bags that I was bursting at the seams to give to my friends. I wish I could have invited all of you, but my patio just isn’t big enough!
So…on to the fun stuff! Tomorrow and Thursday I’ll share the recipes from the party with you, but today it’s all about the goods.
Cambria Cove was amazing. They sent a cake from Elegant Cheese Cakes, filled with three layers of delicious cheese cake. Elegant Cheese Cakes is based in Half Moon Bay and the cake gets shipped to you. Can you believe this cake gets shipped in the mail? It’s a miracle!
Cambria Cove also sent a giant box of Norman Love chocolates, which are not only completely gorgeous but also really fun and tasty to eat.
A few words about the cheese platter while we’re here. Alouette sent their Extra Creamy Brie, which was very tasty with a thin, mild-flavored casing. I also bought some Honey Goat Cheese from Trader Joe’s (there in the back)…it’s my new favorite cheese.
Now for the gift bags.
What could be in there? I can’t wait to show you!
Dillon Rogers was AMAZING and gave everyone a triple wrap bracelet. I have a few things from Dillon Rogers, including my own triple wrap bracelet and this lovely necklace. Everyone loved their bracelets.
P.S. Dillon Rogers is offering a special discount for all of you! Use the code DINNER to receive 20% off the entire website! I suggest you get shopping! I honestly, truly love their stuff and am so happy to be able to help get the word out about this great company.
Cambria Cove also stepped up and gave each guest one of these beautiful Voluspa candles and this Cherub Collage journal. The Cambria Cove signature gift box is almost gift enough on it’s own! But of course the things inside are just lovely.
I emailed my dear friend Ree, The Pioneer Woman herself, to see if she could swing some cookbooks. She did, because she’s awesome like that. And she even signed them. I’ve said it before, I’ll say it again…Ree Drummond is hands down the best lady. LOVE HER. Okay, my daily Ree worshipping is done.
Scharffen Berger sent each person one of their folios….mmmmmm….
Phew. Are you tired yet? Seriously…it was SO FUN giving everyone all these lovely things. Thank you to all the companies who shared so generously!
Like I mentioned, the original idea for the party came from Calphalon. They sent me the Unison Non-Stick Griddle & Grill Pan set (which I am actually loving, by the way) and Michael Symon’s debut cookbook Live to Cook, which is where I got several of my recipes for the party. I will definitely share recipes during the rest of this week, including my own rice and grain concoction that ended up being sooo yummy.
Friday, May 14
This giveaway is now closed. However there is a really fun interview with Mireille Guiliano in this post, so keep reading!
Two weeks ago I had the chance to do a phone interview with Mireille Guiliano, author of French Women Don’t Get Fat and The French Women Don’t Get Fat Cookbook, among many other books. Mireille is a lovely person with lovely books and I was so excited for the opportunity. Not surprisingly, we had a lovely conversation! I wish you could have all had a chance to chat with her. She was friendly, sincere, kind and gracious. I’m pretty much in love and ready to do anything she tells me to do. Eat my veggies? Done!
In conjunction with the interview, we are giving away two copies of Mireille’s new cookbook, The French Women Don’t Get Fat Cookbook. Simply leave a comment on this post to enter. The book is beautiful and full of wonderful stories and recipes. Comments must be posted by Midnight, Wednesday, May 19. Two winners will be randomly selected and announced on May 20. (U.S. mailing addresses only, please.)
On to the interview with Mireille Guiliano! (In case you’re wondering, her first name is pronounced Meer-ray, with that great French “R” sound. By the way, talking with Mireille made me want to jump on the next plance to France!)
Wednesday, May 5
I recently had the chance to do an email interview with Chef Jody Adams, one of the chefs from Top Chef Masters. I was super excited about this opportunity because I have eaten at her restaurant and it was one of the best meals of my life! When Nate and I were pennyless newlyweds in Boston, my boss gave us a hefty gift certificate to Rialto, Jody’s restaurant in Harvard Square. We used the certificate for our anniversary and it’s a night I’ll never forget. We enjoyed our dinner for well over 3 hours (luxurious!) and every bite was perfect. It was a special night that I’ll always cherish.
Jody is a fantastic chef who is committed to supporting local farmers and charitable work. It’s been fun watching her on Top Chef Masters…and even more fun thinking up questions to ask her directly. I hope you enjoy the interview!
Q: The culinary world is traditionally male-dominated. Was it hard as a woman to break into the field? Has being a woman in this field been generally frustrating or empowering?
Jody: Mercifully, the days when a woman would be excluded from a kitchen because of her sex are mostly behind us. Even three decades ago my first restaurant job was in a kitchen under a female chef, Lydia Shire, one of the most successful chefs in Boston. My first big step up in the game was as sous-chef, for Gorden Hamersley, who had once been Lydia’s sous-chef. Kitchens are meritocracies; at the minimum, you have to be able to do the physical labor. To advance, you need more than that–you need drive, ambition, talent and a willingness to push yourself outside your comfort zone. I’m a hard worker and I knew if I could get in the door I’d have a chance. I’ve been fortunate in that I’ve never been employed by some moron with dinosaur attitudes toward women. That said, I think the current media tends to spin culinary culture in a way that doesn’t serve women well. It has to do with the whole I’m-a-bad-boy-chef-cooking-with-lots-of-pork affect. The press loves it, it makes good t.v., male cooks know it, and the public eats it up. It’s an easy sell. Not many female chefs enjoy playing in that arena; most of the male chefs I know don’t either. Women are just as tough as men, we work just as hard, but what we’re about as cooks is often a little more complicated. That means writers have to dig a little deeper, and the story’s a harder sell. My hope for the future is that the work I and other women chefs have done for the last 30 years will build a diverse culinary culture that moves forward toward the light rather than standing still or going backwards.
Q: You do a wonderful job of supporting local farms at your restaurant Rialto. Given the growing importance of eating and growing locally, do you think other restaurants will adopt this practice in a timely manner? As consumers, what is the best way we can support this movement?
Jody: The good news is that we ARE in the middle of a local food movement and chef/owners of restaurants like Rialto have been buying from local farmers for over 25 years. We do it because the food tastes better, we are committed to supporting and possibly saving farms and because we can. But not everyone has access to local food, and making sweeping statements about what consumers, in the broad general sense, should be doing is something I like to be careful about. We as a members of the American community that eats food, that would be all of us, should do everything we can to ensure that all members of the community have access to fresh local healthy food. People like Michael Pollan, Anne Cooper, Mark Bittman, Jamie Oliver and of course, Alice Waters are not quiet about this.
So on the personal direct level, I say, buy from local farms and producers, support chefs and restaurants that do the same and enjoy it!
On a community level–and this is going to be political–educate yourself about school lunches, urban food deserts, portion sizes, industrial food, government subsidies. Recognize that these problems are ours and belong to our community and are therefore ours to fix.
Q: We know you can’t give any spoiler alerts, so without getting too detailed, what has been your favorite part of being on Top Chef Masters?
Jody: Finding out how much fun it was. I was scared going into it–no support staff, no “do-overs,” none of the second chances I’d get in my own kitchen. But my competition and I shared an enormous amount of mutual respect. In some cases we’ve cooked at each other’s restaurants or worked fund-raisers together. Although each of us was trying to win, there was a kind of we’re-all-in-the-same-leaky-lifeboat camaraderie, so it ended up being fun, everyone in the same kitchen cooking for their lives.
Q: Any fun kitchen tips for at-home cooks?
Jody: Buy one really good knife–it’s an investment in your culinary life–and learn how to use it. Here’s my cheap tip: get a Microplane–what it can do with garlic alone is worth many times the twelve or fifteen dollars it will cost you.
Q: One final quick question I have to ask…it’s fast, but maybe impossible to answer! What is your favorite food?
Jody: It depends on the time of the year and the circumstances. A lot of what I love about particular foods is the way they evoke people and circumstances with whom I’ve eaten them, and I like calling up those feelings whenever I can. Down at the Cape where I spend time with my family every August, my favorite food is striped bass or bluefish, fresh out of the water, grilled at a picnic with friends, accompanied by local corn and tomatoes. On Christmas, it would be roast goose, followed by my mother’s plum pudding, and then a couple of days later, goose and cranberry risotto we’ve made from at my sister’s house from leftovers.
Be sure to check out Top Chef Masters Wednesday nights. And here are a few recipes from Jody!