Posts tagged friday link love
Friday, June 6, 2014

friday link love

Ramps are pickled. Andrew can rest assured his future steak will come garnished with these beauties.

Hello, friends! I can’t contain my excitement about this weekend – because for a change it’s going to be all about relaxing. Andrew’s brother and his girlfriend are visiting and we’ve plans to eat lots, walk around, take in sights – the works! I’ve so much work piled up, but I’m so excited to be “forced” to put it – and all my tools – down for a bit. Here’s to a refreshed brain by the end of the weekend!

Separately, I have about 45 egg whites sitting in my fridge – any suggestions what to do with them? I have a short list, but I’m always curious to see what others are doing.

My morning is looking pretty busy – lots of work + a breakfast meeting before family arrives, so here are the links from this week – and I hope you all have a terrific weekend ahead. xo, olga

Continue reading friday link love.

Friday, May 30, 2014

friday link love

image

A bleary-eyed happy Friday to you, friends. Last night around 2am, our smoke alarm decided to go off, and of course it took us a few good minutes – while it was emitting the most gut-wrenching high pitched sound – before we figured out what was making this horrible squeal and subsequently disabling the thing. I don’t know about you, but the sound of those smoke alarms pierces to the depths of my soul – it is a sound I can’t stand. It took me another two hours to fall back asleep and then, less than two hours after that, my wake-up alarm went off. Needless to say, this is going to feel like a long, tough slog of a day. If anyone has any recommendations on smoke alarm/detectors that don’t scare you half to death in the middle of your REM cycle, I’m all ears. And before anyone recommends Nest, keep in mind that they’ve just recalled nearly 500,000 units.

I’m going to try to put together that final kitchen reno post that will tally up the cost. A few of you emailed me curious about how on-budget we stayed (we didn’t, but I can explain why) and what the bottom line was (not that much, given everything, but more than we were prepared to spend, which is probably why everyone tells you to take your budget and add 50% to it because – you never know). So hopefully, I’ll post that sometime early next week.

Anyway, without further ado, here are a few of the links I found thought-provoking and engaging this week. I’m going to go and drink that second cup of coffee – I’ve earned it. Have a great weekend. xo, olga

Continue reading friday link love.

Friday, May 23, 2014

friday link love

A sweet place for work.

Hi, friends. Sorry for the radio silence last week. I got a bit busy while out in San Francisco and with the time difference and all, I dropped the ball.

San Francisco, however frenetic my trip was, still delivered. I was doggedly determined to check out a few new places, and so, as part of research, or so I keep telling myself, I set out to b. patisserie, the morning after the conference ended, to sample their famed kouign amann. My trip to Pacific Heights was not in vain. That might have been the best piece of pastry I’ve ever eaten. I’m now told I have to sample Dominique Ansel’s, and I’m a woman obsessed. Laminated dough – it’s going to happen at some point soon.

I'm doing research in the name of laminated dough. Kouign-aman, get in my belly.

I had one of the best, and one of the priciest, meals of my life at Atelier Crenn. I’ve been following Dominique Crenn’s career for quite some time, and we knew too many people in common, so I had to go and check it out. The price-tag, and it’s a bit of a long story how that happened, snuck up on me and was a touch of a shock. This was not, by any means, an inexpensive dinner. It’s fair to say that for the rest of the month I’ll be eating peanut butter sandwiches to make up for that expense, but if I had to do it all over again, I’d do it in a heartbeat. While this isn’t inexpensive for me, the meal, all twenty-plus courses, with all its bells and whistles, is fairly priced. At one point of the meal, there was a play on French onion soup with an intense, concentrated three-onion broth and a gruyere gnocchi; at another part of the course had a chocolate branch lightly dusted with porcini powder. I now catch myself wondering why more chocolate doesn’t use porcini powder – they are perfect complements.

Atelier Crenn

There were other wonderful meals. The always-delightful Contigo (whose chef Brett Emerson and I were blog buddies back in the day when he had a blog, In Praise of Sardines, before his restaurant); a richly spiced meal with friends at Kin Khao. I braved San Francisco hill while out for a run with my friend Marianna – who is a serious SF runner – and made it halfway up a steep two-block hill that rendered me breathless – surviving the challenging 3.2 mile run. I say “challenging”, because hills.

image

I also got to sample some ice cream. While waiting for a friend at the Ferry Building, I tried the famed Humphry Slocombe. Thanks to Instagram friends I now have half a dozen more places to try next time I’m out in SF, but if I’m going to be honest, HS was a bit of a disappointment. The ice cream was too soft, too icy, and lacked a certain pleasant chewiness to it. To each his own, I suppose, but I prefer a little bit more body to my ice cream, which perhaps might explain my deep dislike of sort serve (my husband fiercely disagrees with me on that one).

This week I was a mean, lean ice-cream-testing machine, testing and developing recipes with Ben (one of the founders of Van Leeuwen Artisan Ice Cream) ; though if we’re being totally honest, a little less lean now after over twenty five recipes. Our book deadline is fast approaching, so we’re pushing ahead with recipe testing. And I’m pushing ahead with lots of writing and research.

And lastly, I’ve been playing around with a scallop recipe that involves a butter emulsion sauce with golden raisins and capers. Stay tuned – I’m determined to get it right. And besides that, I might have committed myself to running a ten-miler in DC in October with my brother-in-law. So, uh, I think I need to start ramping up (and actually regularly running). Right? Right.

Anyway, here are some links that engaged me recently. And I hope you all have a great long weekend ahead. I’ve got book work – jealous?

Continue reading friday link love.

Friday, May 9, 2014

friday link love

On set for @chefmarcmurphy cookbook shoot. The amazing Cedric Angeles shooting. Stunning light.

Hey friends, super short links today, for which I’m sorry, but it was one of those weeks. Monday and Tuesday found me testing ice cream all day with my amazing Van Leeuwen people; on Wednesday, I was getting my “house” in order, editing recipes, catching up on other work; yesterday I spent the day on the UWS at Ditch Plains, at the photo shoot for my upcoming book with Marc Murphy (spring 2015) – that’s one of the photos from the shoot (the amazing Cedric Angeles in the background); and today, my in-laws are coming in the afternoon, making it for a shorter work day. Then, on Monday, I fly to SF for some work. SF friends whom I won’t see – please forgive me. It will be an exceedingly frenetic time, and I’m there for work, so my time isn’t quite mine. Also, I have a recipe for you, poorly photographed, but all fleshed out, of this fish stew I’ve been making for dinner once a week or so. I’d rather share it with you than not, so expect that sometime next week. In the meantime, happy weekend to all. xo, olga

Continue reading friday link love.

Friday, May 2, 2014

friday link love

image

Happy Friday, friends. A busy, eventful week comes to an end. My book written with Marc Forgione is out in bookstores (hopefully) everywhere; I turned 36; and I finally ordered a new computer, since my current one is unlikely to survive an upcoming work trip. Good things all around with the exception of the upcoming bill for said new computer – minor details, right? A few links today, somewhat more entertaining than deep this week. Hope your weekend is restful and filled with what pleases you.
xo, olga

Continue reading friday link love.

Friday, April 25, 2014

friday link love

Finally got around to making a batch of preserved lemons. Lots of good things in here: thai chile, cinnamon stick, bay leaf, cloves, peppercorns, star anise. A Meyer lemon snuck in!

Happy Friday, friends! We’re having a smallish gathering of friends tomorrow, and as such, I’ve become the crazed host hell-bent committed to throwing a lovely, effortless party. Of course, effortless is never a word that should be used honestly when it comes to entertaining. It might be low stress, but if you like to cook and like to entertain, there is, of course effort involved. I’ve always pondered that word, “effortless”, when it came to throwing parties. Why do we want to aspire to effortless? I’ve always liked effort, the word and the intention, and I hope, at the very least, that even if the food is ho-hum, my effort shows.

My list was made; schedule of what to cook and when – drawn up. Easy-peasy, I thought, and of course, probably the moment I thought it, curveballs of all sizes came at me from every direction work-wise and the schedule was abandoned early on. Do you know what not crossing something off a list that’s assigned to a particular day does to someone like me? Complete and utter derailment, folks. Last night, Andrew witnessed what might be the “behind-closed-doors-meltdown” that was resolved all thanks to an awesome, new neighbor heroically saving the day with a 4-pound bag of sugar. Thanks, Amy! I’ll put together the party menu sometime next week, but not before I post a recipe I adapted from the book I wrote with Marc Forgione – due out in a few days! I’m always uncomfortable tooting my own horn, but if you are at all looking to step up your game in the kitchen, I think this book will help you get there. I’m enormously proud and grateful to have been involved in its making and as I leaf through the pages and recall all the hard work everyone put in, I’m even more excited about releasing this nearly 400-page beast baby into the wild. As many people have told me, having a baby was easier than writing a book, and this particular one was a long and uphill road, albeit an extremely satisfying one.

I wish you all a wonderful weekend! Cheers and until next week. xo, olga

PS the picture above is of preserved lemons, which I made earlier this week. I streamlined the recipe a bit and updated it with a few tips in case you’re itching to make your own. I can’t recommend homemade preserved lemons enough – totally worth the 10 minutes you spend making them and 1 month waiting.

Continue reading friday link love.