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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. [...] The first time we made yogurt, it was by accident. We live in Switzerland where even the boxed milk is tastier than anything fresh off the farm in the U.S. I never used to like drinking milk, but I’ve become a real convert since we moved here [...] This particular recipe is for a low-cal rich-tasting soup with a Japanese flair, and it takes about 5 minutes to make. I use red miso, but you can also use yellow with great success. The quality of the miso makes a difference because it provides most of the soup’s flavor, so don’t stint. The nori should be as fresh as possible — old, stale nori tastes like cardboard. [...] 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. [...] I learned a lot from my Berlin studio mate, Paula. One of those things was how to make a great curried egg salad. Before Paula gave me the recipe, I didn’t believe that apples and eggs had any reason to keep company. We regularly served this as an appetizer or side dish at our monthly buffets, where we gathered English-speaking artists together for food, drink and conversation. I miss Paula since moving to Bern, but at least I can still make the salad. [...] |
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