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Christina is the pastry chef at the Momofuku Milk Bar. I just bought the cookbook and have been laughing my ass off at her prose and her attitude — she’s my kind of madwoman in the kitchen. Tosi’s Graham Crust recipe looks delectable, but I modified it to suit my needs and the almost version came out perfectly. [...] I’d planned to make Goat Cheese Tarts and a Lemon Chess Pie, both of which called for wheat flour in the crust recipes, but my friend eats a gluten-free diet because he has celiac disease. I used chestnut and corn flour to create a crust that could be used for both sweet and savory dishes. [...] I tried invented a new recipe for braised pork shoulder today. Cognac was the main ingredient and nutmeg, Worcestershire sauce and apricot jam were perfect complements. The result was a rich mix of flavors. The carrots, especially, were wonderfully perfumed. I suggest serving this with Jasmine or Carolina rice, to soak up the sauce. [...] For me, this is soup season, and I’ve almost always got something hearty bubbling in the pot. This recipe came together perfectly for a main course on an otherwise dreary day. It’s the marrow bones that give this soup its signature flavor. And in Switzerland, where meat costs an arm and a leg, it’s easy on budget. [...] I had some leftover goat cheese and was in the mood for a warm and aromatic breakfast, so I invented this frittata. It’s quick and very satisfying. The goat at the left is not the one who provided the cheese. She appeared in front of me as I was hiking up the north wall of [...] I didn’t discover beets until I was in my forties. I’d tried them as a kid, but the earthy taste overwhelmed my palate, and I’m pretty sure I was served one of those over-boiled piles of magenta mush. It wasn’t until my Russian husband convinced me to give them a try at a good restaurant [...] Over the last thirty years, I’d have to say that this is my most-requested recipe. In my opinion, it’s everything a good Mexican green sauce should be — garlicky, blindingly spicy, piquant, fresh and green. I use this most often on poultry and pork and it’s also good on vegetable burritos and eggs. You can pour the sauce on meat, eggs, or vegetables after they are cooked, or simmer them in the sauce. (The simmering technique works very well for chicken.) It can also be used as a fresh salsa or a dip. Best of all, it freezes beautifully. Make a big pot and freeze it in ziplock bags so you can have a summery taste year-round. [...] Since childhood I’ve had an inexplicable emotional attachment to grape soda. Unfortunately, like other sodas, the commercial brands are unbelievably high in sugar, as well as low on natural grape juice. Some studies came out in the last couple of years, though, suggesting drinking grape juice lowers your risk of heart disease. Apparently, it works just like red wine, helping you avoid blood clots, reduce bad cholesterol, preventing damage to blood vessels in your heart, and helping maintain healthy blood pressure. Naturally this inspired me to rethink the grape soda issue, and I’ve come up with an alternative. This may be the easiest beverage recipe in the world. [...] Last year I was lucky enough to live in a house instead of an apartment, with a big garden and a lawn. The lawn, like many things about the house, was a bit ragged and in spring it came up more dandelions than grass. I thought about weeding, but we were only renting the place for a year—not enough time to see serious yard work pay off. So, instead, I decided to to eat them. I adapted my usual recipe for sesame & spinach salad, and it worked very well with the greens. [...] This is a very hearty, low-calorie meal that tastes filling and substantial. The texture of the mushroom and carrots augments the full-bodied flavor of the tuna, and the yoghurt gives the filling a creamy and rich taste. [...] |
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