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Monday, April 28, 2014

“everything bagels” gougères + marc forgione book comes out tomorrow!

"everything bagels" gougeres

So, I wrote a book. And it’s coming out tomorrow. And I don’t know what else to say about it.

In January 2012, I sat down with Marc to discuss his vision for a book he agreed to write for then Wiley (now Houghton Mifflin Harcourt). We had been in a conversation, on and off, for months preceding, and the ice was finally moving. I was picked out of a number of writers, and here we were, signing the contract and talking about book deadlines, which, by the way, were six months away (ha!). At the time, I was in the final stage of writing the Kimchi Cookbook manuscript. Other than my work for Melissa Clark and a yet-unpublished book, I didn’t really have a resume. I was eager. I was hungry. I wanted this book.

Never, in a million years, did I think that Marc would take a chance on an unseasoned writer like myself. And when he did, I immediately did a celebratory leap around the apartment, which was immediately followed by a complete and total meltdown.How – how?!?! – was I going to write this book?

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Wednesday, April 9, 2014

pickled carrot sticks

pickled carrots sticks

Back in our old apartment, before the move, before the kitchen excavation, our fridge was always full to the gills, except most of if its contents were myriad jars of preserved and pickled things are various stages of fermentation. There was always two jars of kimchi (newly fermented and older), preserved lemons, garlic confit, sauerkraut, quick-pickled onions, a few jams, and jars of anchovies, capers, mustards and the like. When we moved, I had to use up as many of these jars as I possibly could, but inevitably, some of them were thrown out, much to my chagrin.

Then, for several months, while our kitchen was a construction site, it was pointless to have jars of any kind because we didn’t have a kitchen. If we had to make our coffee in the bathroom, there wasn’t much room for preserved goods. Besides, at the time, our refrigerator lived in the dining room.

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Tuesday, October 8, 2013

apple peel twigs

DSC_4384

I’ve reached that portion of the book recipe testing that requires long braises and slow roasting. There are a few desserts in the mix which means that our oven is on pretty much non-stop. And yet it’s a balmy 70 degrees outside making me want to eat a stew about as much as I want to eat sorbet in the dead of winter. There’s a time and place for everything, but when it comes to writing books and testing recipes, you’re at the mercy of your schedule which doesn’t say much.

Peek into my fridge these days and you’ll find a lot of pickled and preserved things in various size glass jars: lemons, garlic, onions, homemade sauces of all kinds. Dinner prep revolves around what I’m testing and god forbid it’s not something we’re in the mood to eat (see above re: temperature) or one of us is sick, we dial for take-out. The irony of writing about food is

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Thursday, April 11, 2013

avocado toast and vegetable juice – using up produce before a trip

Breakfast. #nofilter

I wasn’t initially going to post this – after all, is avocado on toast or vegetable juice such novel ideas? But I started to think about how it’s probably not just me who is under the gun in trying to use all of the produce at home before going on a trip. Personally, I hate it when things go to waste, and inevitably, I do find an old bag of yellowing parsley in the back of the crisper. It happens to the best of us.

So what to do when you find yourself in a rather bountiful abundance of fruit and vegetables and only two days left to consume them? In my lack of proper planning, our crisper runneth over. Still. And we leave very early on Saturday morning. What to do?

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Wednesday, December 26, 2012

crostini with whipped ricotta, persimmon, and prosciutto

crostini with whipped ricotta, persimmon, and prosciutto

I could tell you that I’m bringing these crostini with me to a New Year’s party this year, but alas, I can’t lie to you, good people, I just can’t. It’s not that these aren’t party-worthy (they are) or are difficult to make (they take minutes and are practically no-cook perfect cocktail snack), or don’t go with cocktails (they go perfectly with a nicely-chilled Manhattan or a glass of your finest bubbly). It’s just that our friends who are throwing this amazing New Year’s bash are, much to my chagrin, a piggy-free household. Personally, I think a little cured pork makes any party that much more delicious, but rules are rules.

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Friday, October 26, 2012

homemade cheese crackers

boo!

I’m not sure if starting with this: “I made cheese crackers that taste just like the ones from a box!” works effectively as a selling point. But I mean that in the best possible way. Sometimes, I get an itch to recreate my favorite manufactured snacks at home. Usually, they come out better and more revelatory than the store-bought varieties. Marshmallows, for instance, become light and ethereal instead of dense and gummy.

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