Posts tagged kosher
Thursday, April 3, 2014

triple-coconut quinoa porridge

Triple-Quinoa Porridge

I’m ashamed to say that breakfasts are sort of an afterthought in this household. If there was a candid camera sneaking around here in the mornings, we’d be in the hall of shame for certain. I start my mornings, early, with a glass of water and lemon (thanks, Winnie!). I shuffle out in my bathrobe and sit, glass of water in hand, while I sift through various emails, make a list of things to do for the day, and generally try to wake up. Each morning, I compile relevant press links for a client, put together a social media strategy for the day. I do it early on because I like to free up the rest of my day to work on books, on writing, on having some flexibility with my schedule. And it’s perhaps because mornings are so packed with activity, that everything: exercise, breakfast, showering, often falls by the wayside.

Lately, in particular, as I was rushing to the finish line with Marc Murphy’s book (it’s been submitted! fireworks! fanfare! celebratory cocktails!) breakfast was, well, it didn’t exist period. I’d realize by about 11am that I was so hungry I couldn’t see straight, and I’d lunge into the kitchen and try to make myself a smoothie (very good), a piece of toast (good, but was getting old), or a few slices of cheddar cheese with an apple (also very good). But did I make myself a proper breakfast? No.

Continue reading triple-coconut quinoa porridge.

Wednesday, April 2, 2014

abc kitchen’s carrot avocado salad

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I was lucky to do a trail at ABC Kitchen about a year ago. It was made through a connection of a friend who kindly arranged for me to come in for a day. Normally, ABC Kitchen only lets culinary school graduates in their kitchen, but they made a special exception for me, or so I was told. Years ago, the drama department at Carnegie Mellon bent the rules for me as well, letting me take some classes in their closed-to-non-majors program. I’d like to say I have amazing powers of persuasion but that would be wishful thinking; I think I just got lucky. In any case, I got to take classes with this guy among other talented folks, and I’m tickled pink that he’s doing so well. Go Josh!

I had hoped, before my trail, that I was going to impress the ABC Kitchen folks so much with my work ethic and dedication that they’d let me come in for a stage, if only for a few weeks. I wore my kitchen clogs, got my knives sharpened, and even brought tweezers (for plating) in my knife bag. I fancied myself very prepared.

Continue reading abc kitchen’s carrot avocado salad.

Wednesday, November 20, 2013

carrot coconut soup

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I have become that person – unable to focus on anything. Too many things are going on at once and I’m finding it overwhelming: editing one book, working on two others, planning Thanksgiving dinner for next week. There are also other distractions. Do laundry. Unload the dishwasher. File a pile of receipts away. Pack a box. Or two.

I wonder if I am the kind of person who is too ambitious with my daily lists. Every morning, I make one; it’s one of my favorite things to do. The satisfaction I get from making a list and then crossing things off it…. well, I find few things as thrilling. But when I look at that list at the end of the day, and I count the number of crossed-off items, I frown. I seem to never get the whole thing done, no matter how hard I try. Either I set unrealistic goals or I’m shit when it comes to time management. Let’s hope it’s the former – otherwise I’m in trouble.

I haven’t talked about renovations yet, because nothing’s happened as of today. But there is a lot of groundwork happening. Foundational preparation so to speak. We’re working with a lovely architect who happens to be a friend and while we cannot, at once, act upon his amazing and genius plan, we are taking it piecemeal.

Continue reading carrot coconut soup.

Thursday, October 17, 2013

île flottante with coconut crème anglaise

Ile Flottante with Coconut Creme Anglaise

As I mentioned before, my life, as of late, has been revolving around crème anglaise which is hardly a bad thing. First it was for a recipe I was testing for a cookbook; then it was for Andrew Scrivani in a kitchen session that involved many, many eggs; then it was back again in my kitchen with more crème anglaise for one of the cookbooks (and that’s not even involving the ice cream book!) At one point in time there were four cartons of eggs in my fridge.

I’ve always liked making custards and have found the process of tempering eggs and slowly thickening the custard on the stove to be a meditative, soothing process. So, the last few egg-yolk-milk-and-cream-rich weeks have hardly been a struggle. The biggest problem I’ve had to face

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Wednesday, September 11, 2013

sour cabbage soup

Sour cabbage soup.

Last Tuesday morning at 1am, our carbon monoxide monitor went off and scared us half to death. Apparently, trying to make an overnight brisket at 200 degrees is disagreeable to a tiny detector in a tiny apartment. I don’t know how you all deal with the smoke alarm/carbon monoxide detector. Most New Yorkers just dismantle the thing and shove in the back of their closet. That’s how I deal with it. My solution was to take a hammer to the device that was ruining the best part of my sleep, and I all but succeeded were it not for Andrew. He ordered me off the step-stool and back to bed. I complied because I was so disoriented, but I still maintain that my way of “dealing with it” is better.

My husband’s idea of “dealing with it” is to go online and read how to deal with possible carbon monoxide issues, then print out the step by step instructions and highlight the relevant portions for me to look into with our building’s electrician.

The rest of the night was in fits and starts and Andrew and I both woke up feeling like we were run over by a Mack truck. Nonetheless, it was a “new school year” so to speak, and in the morning we managed to get ourselves out the door, dressed, fed, and caffeinated. I needed to do some work outside the apartment for a few hours, and so I headed to the nearest Starbucks – the only nearby cafe to offer wifi (until this past weekend!) which I needed for work. A few minutes after I got settled, I dropped my phone and shattered my screen so badly that I could barely use it. I even managed to give myself a few glass splinters and paper (glass?) cuts.

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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.