Category: Eats

All matters gastronomical.

How to Dress a Salad

THIS IS A DEVICE OF my own invention, based on a semi-traditional vinaigrette formula, with additives. It will keep unrefrigerated for a couple of weeks (perhaps longer, but at a salad or two a week I haven’t had a chance to test that theory yet).

Into a shakeable container (a Mason or jam jar, say), put:

1/2 cup olive oil
1/4 cup apple cider vinegar
2 tsp Dijon mustard
1/4 tsp garlic salt
1/4 tsp ground black pepper
1/2 tsp Italian seasoning blend
1/4 tsp sugar
Salt (to taste, if needed) Continue reading “How to Dress a Salad”

Why I Love: Cooking (Rewind)

IT’S THE PROCESS OF SCRAWLING ingredients on a shopping list, buying them, unpacking them, staging them, using them. It’s the quiet alchemy of watching those ingredients transform into something delicious and nourishing. It’s the adrenaline rush of following a new recipe. (It’s also the guided meditation of following a familiar recipe.) It’s the self-esteem that comes from self-reliance. It’s the slow accumulation of skills with knife, skillet, slow cooker and baking dish. It’s flashing back on Michael Pollan’s Cooked and making meal-preparation a political act. It’s the delicious and home-filling smells, and the quiet but ear-filling sounds. It’s the saving (and using) of leftovers. Continue reading “Why I Love: Cooking (Rewind)”

Why I Love: Grocery Shopping

IT’S THE ANTICIPATORY PROCESS OF scrawling ingredients on a shopping list. It’s the simple pleasure of browsing a well-stocked and -stacked produce display. It’s the ritual of interacting with the people at the butcher/fish/cheese counters. It’s the Dad-inspired satisfaction of saving a few nickels here and there. It’s the smell of the various aisles — even the one with laundry and dishwashing products. It’s browsing three different stores: Safeway for staples and housekeeping supplies; Sonoma Market for meat and produce; Whole Foods for croissants, frozen fruits and spices. It’s the structure it gives to my days. Continue reading “Why I Love: Grocery Shopping”

5 Thoughts: Confessions of a Vicarious Eater

1. “WHAT DID YOU EAT?” THIS question works its way into every conversation I have or had with someone (online and off) relating to culinary experiences.

2. There’s a reason for this: I am obsessed with matters gastronomical. Not in a bad way; perhaps “obsessed” is the wrong word. “Deeply fascinated” would be a better descriptor. I simply enjoy cooking, eating, discussing, and reading about food in all its wonderful forms — especially if they’re unfamiliar to me.

3. I come by it honestly. When I was a kid, whenever we’d go to a restaurant and see something unfamiliar on the menu, my dad would say “Bring us two orders of whatever that is.” Continue reading “5 Thoughts: Confessions of a Vicarious Eater”

First Graf: The Physiology of Taste

THE FIRST BOOK THAT ACTUALLY got me thinking about food as something other than tasty fuel with which to stuff my face was Jean Anthelme Brillat-Savarin’s 1825 work, The Physiology of Taste; or, Meditations on Transcendental Gastronomy. Part travelogue, part autobiography, part science text, Physiology deals with such pleasant problems as how to cook a fish that’s too big for the oven; the exacting method of digestion; why restaurateurs do what they do; how to survive a revolution; how to lose weight; and how to make the perfect cup of hot chocolate or coffee. Continue reading “First Graf: The Physiology of Taste”

Why I Love: Restaurants

IT’S THE ATMOSPHERE. IT’S THE background music of cutlery-clinked plates and conversation. It’s the initial pleasure of sitting down at “your” table. It’s having a skilled and knowledgeable waitron. It’s eating what I wouldn’t (or couldn’t) cook for myself. It’s the free iced-tea and water refills. It’s being exposed to unfamiliar food. (It’s also the first bite of said food.) It’s expanding my culinary horizons. It’s seeing and guessing what other people are eating. It’s the perfect match of expectation and fulfillment. It’s the way the aromas of the place excite your senses before (or after) you walk through the door. Continue reading “Why I Love: Restaurants”

Cook’s Toolbox

ONE OF THE FIRST QUESTIONS a new home-cook asks is, “Besides food, what do I need in order to cook?” Fortunately, someone has supplied the answer.

Despite the odd spelling, thekitchn.com is probably my favorite foodie website. Its editors send out a daily email filled with recipes and kitchen/household management tips, many of which I dutifully print off in anticipation of future and present use. They recently published a guide to equipping a home kitchen called “All The Kitchen Essentials You Need — For Just $310,” with the advice that you can cut that relatively low, low price for 20 items by browsing thrift shops, garage sales, etc. Continue reading “Cook’s Toolbox”

One Person’s Pastry is Another Person’s Ladder

CUPCAKES RULE. THE SOFT, FITS-IN-THE-HAND-SIZED treat, sometimes filled with flavored cream (and always with cream on top), is my favorite dessert. Shabbat dinner wouldn’t be Shabbat dinner without one (or maybe two). But cupcakes as societal re-entry mechanism? Better still.

The baked goods from Richmond, California-based Rubicon Bakery are the exemplar of the form — not too sweet, not too small, delicious either refrigerated or at room temperature. They are an affordable $4.67 for a container of four at my local Whole Foods. And there’s an added incentive to buy them: Rubicon Bakery’s employees are reinventing themselves after brushes with prison, addiction, and other un-bakerly challenges. Continue reading “One Person’s Pastry is Another Person’s Ladder”

5 Thoughts: Grocery Shopping

1. IT USED TO BE CALLED “doing the marketing.” And it is one of my life’s favorite small pleasures.

2. This simple joy can probably be traced back to my dad and I doing it together every Saturday or Sunday morning (or so goes my memory), when I was a young’un in Massachusetts. We would visit one store for meat, another for produce, another for household products, yet another for baked goods. Continue reading “5 Thoughts: Grocery Shopping”

First Graf: An Everlasting Meal

THIS IS THE BOOK THAT inspired me to cook for myself. It demystified for me the cooking process, shored up my nascent resolve, and gave me the mental tools I needed to commit the revolutionary act of not settling for or eating processed food anymore (aside from cheese, bread, and other fermented eatables, of course). It also contains, as Chapter 12, the greatest food essay ever written, which — as I have noted elseblog — adjures you to call upon your inner chef to arise when you’re sick of cooking. (No mean feat, that.) Continue reading “First Graf: An Everlasting Meal”

First Graf: The Gourmet’s Lexicon

SITTING ON MY BOOKSHELF IS a slim purple volume from 1982 called The Gourmet’s Lexicon, an encyclopedic and indispensable listing of cuisines, dishes, and cooking techniques and styles. What Webster was to words, author Norman Kolpas is to food. Often I will leaf through it at random, trying to expand my cookery-consciousness; other times I will use it to look up something I see mentioned in a recipe or on a cooking documentary. (I’ve even used it as a basis for a few Prosatio Silban tales.) Whatever the need or occasion, it’s a fine ingredient in any cook’s or foodie’s library. Continue reading “First Graf: The Gourmet’s Lexicon”

Cooking as Transformational Gestalt

COOKING FOR MYSELF ALL STARTED with Tamar Adler’s An Everlasting Meal: Cooking With Economy and Grace, during and after reading which I said to myself, “I can.”

It also started after seeing Michael Pollan’s Netflix documentary, “Cooked,” during and after viewing which I said to myself, “I must.” Continue reading “Cooking as Transformational Gestalt”

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