Tuesday, July 10, 2007

My Newest Toy


By “toy”, I mean “necessary kitchen tool.” (I always need another one). Last week, I finally got a kitchen torch. I've been eyeing it- every time I walk through the store, I see it sitting there and I start craving Crème Brulée. The culinary torch is primarily used for creating that perfect crunchy crust that makes Crème Brulée so special. While the juxtaposition of crackly sugar crust and an unctuous vanilla custard is enough for me to rationalize such a purchase, it is nice to know that Crème Brulée isn’t the only use for such a tool. It can also be used for browning meringues, glazing fruit tarts, baked Alaska, and working with sugar. The best part is that the torch is easy to use, doesn’t heat the custard itself, and requires very little planning. (no waiting for the broiler to preheat). It’s so easy and mess free, and Crème Brulée is so delicious. Now I have no excuse not to make it.
-Josie

One Recipe Leads to Another


After shopping at the farmer’s market on Saturday, and making Benjamin Bettinger’s Preserved Lemons last week, I was inspired to create this simple dish. (This often happens to me. I make one thing, then get an idea for another, and pretty soon.... the refrigerator is full and I have to call some friends to help me eat all of my creations.) Lemon and mint are a classic combination. The recipe highlights the delicate texture of the new potatoes, pungent flavor of the preserved lemon, and bright clean herbs from the farmer’s market. You can make the vinaigrette ahead of time, as well as the preserved lemons, and then toss it all together at the end. Serve it warm, as a side dish to grilled meat, or chilled as a salad for part of a summertime buffet. The important thing is to use baby potatoes that are small and uniform in size. If you can’t find the specified potatoes, you can always make this with larger red potatoes, cut into smaller pieces.

With the expectation of the hot weather this week, the chilled potato salad would be perfect for lunch. Now all I need is a glass of iced tea. If you decide to go for wine instead, a Pinot Gris or Sauvignon Blanc would work nicely with the lemons.

Tuesday, July 3, 2007

Inspiration: From chefs, the market and the season


Have I mentioned that I love my job? I work in a creative, exciting, food-oriented atmosphere; I get to cook, and then write about cooking. What's not to like? The other benefit to working here is that I get the chance to meet people that I admire,that inspire me to be a better chef, and that have interests similar to mine.

This week, I had the great fortune to interview Benjamin Bettinger, the chef de cuisine at Paley's Place. It was a wonderful interview; Chef Ben was so personable and kind! He was very generous with his time, and more than happy to answer my questions. I was so entertained by our conversation that I didn't want to leave. I was immediately impressed with his passion for cooking and his amazing knowledge of food. It was hard not to see the passion; his descriptions of ingredients, shopping and cooking were incredibly vivid. I could sense his excitement when he talked about the upcoming peach harvest, and the soon- to- arrive whole pig at Paley's next week. It's so much fun for me to talk to people that find as much joy in shopping for food as I do. His energy inspired me to go to the market right away and create some fabulous seasonal dish. (Or make dinner reservations at Paley's!)

The good news is that Benjamin will be back to teach another class at In Good Taste in the fall. I can't wait!

To read the full interview with Chef Bettinger, click here.

-Josie

Monday, July 2, 2007

Eat Local, Eat Well

Lately, I’ve had no problem sticking to the “eat local challenge.” It’s so easy, it’s almost hard. In fact, the most difficult part of grocery shopping lately is trying not to buy too much. There’s so much wonderful produce to choose from! Going to the farmer’s market is almost overwhelming; there are mounds of scarlet colored cherries, baskets of multicolored heirloom tomatoes, bright green snap peas, sweet onions, luscious plums, and juicy berries. Everything in the market is flavorful on its own, and hardly needs anything to transform it into a delicious meal. One of my favorite summer meals showcases all of the delightful goodies that I bought. It’s the perfect end for a day of shopping at the farmers market. I assemble a salad sliced tomatoes, shredded basil and crumbled goat cheese, all drizzled with extra virgin olive oil. I finish it with fleur de sel. Then, I serve grilled burgers with smoked bacon and grilled sweet onion, and for dessert, simple shortcake with fresh berries and lots of whipped cream. If only summer would last forever…
-Josie