Thursday, August 29, 2013

my favorite scrambled eggs

my favorite scrambled eggs

As far as I’m concerned just about everything tastes great on toast. Toast is both ubiquitous and exotic. It can be a simple, pedestrian affair, quickly smeared with salted butter and eaten, rushed, over a sink. Or it can be, slow and relaxed, taking the form of a crostino, slightly charred and toasted on one side and soft and tender on the other with a decadent topping like ricotta and fava beans, or a hard-cooked egg and a really good anchovy. I could go on and on about toast, but I believe Tamar Adler already beat me to it in The Everlasting Meal.

I suppose toast is on my mind a lot because I seem to be able to subsist on it and little else in periods of deep, intense, all-consuming work. Most often these periods are agonizing but mercifully quick, so toast consumption, and things like 1pm showering and 16 hour work days, come and go. This time, however, I expect such period to last until February 1st, 2014 when I’ll be handing in a manuscript to my editor. I’m collaborating on another cookbook, friends, and I’ll talk about it very soon, but for now I’ll just say I’ve been given six months to write a book, fa la la, and if you think that’s ambitious, then maybe I should add that I’m also working a thirty-hour-a-week (at least!) PR job and (gulp) have signed up to do another book but that one won’t be due til May 1, which is my birthday, which means, that I’ll be, hopefully handing that book in April 30, and calling it a day.

Continue reading my favorite scrambled eggs.

Monday, August 5, 2013

tuna tartare

tuna tartare

When life, or in this case, a good friend, gives you freshly caught yellowfin tuna that her father-in-law caught days before (as in never frozen), you say thank you. And then you say thank you again.

And when you find out that you’re getting the best cut of all, toro, you repeat your thank you’s and cartwheel all the way home determined to make tartare. With fish this good, it’s best to leave it as fresh as possible, and in my case, I didn’t want to cook it in the slightest. A little ginger oil, some heat, a drop or two of sesame oil, and some lime juice to liven it up. That’s pretty much all it took. We served it as an early dinner course last Friday night with a side of good potato chips. By the end, I was so full, I didn’t feel like eating dinner, and yet, I had to get back in the kitchen – I’m starting work on a new project with a very aggressive deadline and every day, I test a few recipes. So much later that night, we had our second meal of the evening. A little excessive, no?

Continue reading tuna tartare.

See more: Seafood, ,