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Not My Bag

Not My Bag

I've always said in an alternate life I'd like to be a baker. And seeing that I'm only 30, I keep telling myself it's really not too late to make that happen in this life. So when I saw an ad for cooperative bakers at a pizza and sweet shop I'd heard of, I immediately signed up for the orientation. In their materials, they discuss how they train you as a baker for 4 months before the shop opens (and pay you a fair wage during this time). It seemed like a no-brainer: I'm currently freelancing and not making much money, and someone would pay me while they taught me how to make morning buns and thin pizzas? Sign me up. I received an email about the orientation, informing me it would be 3 hours and I was required to stay for the whole thing. Yikes. But hey, it was kismet. This was the answer to my "alternate life" dilemma. At the orientation, I learned all about collectives (as Arizmendi is a collective based on the Cheese Board in Berkeley) and communal decision making. I started to get a little nervous. I have a strong, domineering personality. But hey, I wanted to learn how to make kookie brittle and chocolate chunk cookies for the masses.

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The Charms of Fair Food

The Charms of Fair Food

I never wanted to go in the first place. The dogs needed to be fed, it was getting late, and we'd had a long day canoeing on the river. I wanted to go home and grill burgers, make a big salad with the tomatoes and wax beans from the garden, and pour a glass of Pinot. Instead I was sneaking into the county fair through the back gates (not my idea), talking vodka and morning ice cream with an alcoholic contractor, sitting with horse owners by their stalls hearing all about steroids (for the horses) and Oxycontin and Valium (for them). I also learned about the best way to steal a bike, and how to avoid real estate taxes. I was anxious, a little judgemental, and couldn't wait to get out of there. And then we started walking down the aisles of fair food. It was a bit aimless at first, probably how some women walk through jewelry stores, staring at the diamonds they can't have. Ogling. That's how we were: paralyzed in admiration, as if we'd never known such a thing as fried clams, turkey legs, or waffle cone sundaes existed. No longer was I wondering if the corn was GMO (obviously) or cursing myself for leaving my purse in the car. Instead, I was making important decisions: kennel corn or blueberry pie a la mode? Corn dog or tri-tip sandwich?

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Ode to Amanda Hesser

Ode to Amanda Hesser

You know where to find Grains of Paradise (or even what they are) and smoked paprika. You love beets, fatty fish, and biscotti. You use the word "tangle" to describe salads, judge people for their restaurant choices, and hate doing dishes in the morning. You are Amanda Hesser--or, at least, share some of her endearing, neurotic traits. A food writer for The New York Times, Hesser's writing is luminous, visual, and snappy. Good food writing literally picks you up and draws you into a tactile world in which you're literally sitting at a country table alone at dusk, at a busy wedding banquet, or on the floor of a bare apartment listening to an ambulance drive by. In short, you're not at home holding a book thinking about laundry or work deadlines. With Hesser, I was transported to a summer afternoon in Maine or her back balcony in Brooklyn Heights. I read "Cooking For Mr. Latte" in a day and a half; I lay in bed drinking it all in, mentally cataloging all of the recipes I'd try and becoming immersed in the back story of dating Mr. Latte (later we learn, Tad), eventually getting married, moving to Brooklyn, and coming to terms with family/friends/changing relationships. Essentially: the pedestrian elements of daily life that we all experience. Yet most of us don't draw it out in such a sensuous, affable way.

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Food Memories

Food Memories

I would be a horrible game show contestant. In fact, I'd last all of five minutes. It's not one of my strengths to come up with answers to anything quickly. I often know the answer but it takes me a second to conjure them up...Recently as I was sitting in a Food Writing class, the instructor asked us to write about our first food memory. Now I wasn't shocked that I couldn't think of anything right off the top of my head. But five minutes went by. Ten minutes. Still nothing. Not only could I not think of my earliest memory, I couldn't think of a single memory. So I kind of made one up for class, but couldn't stop thinking about food memories after class: my parents fed me. I was sure of that. So why couldn't I remember any landmark meals or dishes? Well ever since the Food Writing class, I've been thinking about these food memories a lot...and thank god, a few have surfaced. I thought I'd record them here so I can fetch them when memory should fail me further down the line, as it surely will: -Mom's custard. I believe it came from The Silver Palette cookbook. It was super simple: eggs, milk, and sugar. Mom used to make it late at night (for the next day, I guess) and often after she'd gotten out of the bath so there were wafts of Nivea lotion and sweet milk trickling out of the kitchen. I loved how the custard formed a skin on the top. It was my favorite part. The most basic, simple, satisfying dessert.

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Baking for Bocce II: Katherine Hepburn’s Brownies

Baking for Bocce II: Katherine Hepburn’s Brownies

For people who love brownies, these are legendary. There are a few different recipes floating around claiming to be the definitive one and there are different stories about how the brownies came to be. The one most commonly held to be true is that Liz Smith of Better Homes and Gardens went to interview Ms. Hepburn for their August 1975 issue--these are the brownies she was served. Whichever story or version you subscribe to, the reason I love Katherine Hepburn's recipe (and brownie philosophy in general) is because she believes in using very little flour. A belief I share. If you are a "cakey," thick brownie person, these may not be for you. But if you like thinner, chewier, denser brownies--keep reading. These are super easy-you make them in the saucepan itself, so very few dishes. I made a small change: the original recipe calls for 2 oz. unsweetened chocolate and they yield a really nice, mild brownie. I make mine with 3 oz. chocolate which notches up the dense, rich flavor.

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Healthy Comfort Food

Thai Carrot, Coconut and Cauliflower Soup

Thai Carrot, Coconut and Cauliflower Soup

People describe raising young kids as a particular season in life. I hadn't heard this until we had a baby, but it brought me a lot of comfort when I'd start to let my mind wander, late at night between feedings, to fears that we'd never travel internationally again or have a sit-down meal in our dining room. Would I ever eat a cardamom bun in Sweden? Soak in Iceland? I loved the heck out of our tiny Oliver, but man what had we done?! Friends would swoop in and reassure us that this was just a season, a blip in the big picture of it all. They promised we'd likely not even remember walking around the house in circles singing made-up songs while eating freezer burritos at odd hours of the day (or night). And it's true.

Oliver is turning two next month, and those all-encompassing baby days feel like a different time, a different Us. In many ways, dare I say it, Toddlerhood actually feels a bit harder. Lately Oliver has become extremely opinionated about what he will and will not wear -- and he enforces these opinions with fervor. Don't get near the kid with a button-down shirt. This week at least. He's obsessed with his rain boots and if it were up to him, he'd keep them on at all times, especially during meals. He insists on ketchup with everything (I created a damn monster), has learned the word "trash" and insists on throwing found items away on his own that really, truly are not trash. I came to pick him up from daycare the other day and he was randomly wearing a bike helmet -- his teacher mentioned he'd had it on most of the day and really, really didn't want to take it off. The kid has FEELINGS. I love that about him, and wouldn't want it any other way. But, man it's also exhausting.

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Cheesy Quinoa Cauliflower Bake

Cheesy Quinoa Cauliflower Bake

I just finished washing out Oliver's lunchbox and laying it out to dry for the weekend. My favorite time of day is (finally) here: the quiet of the evening when I can actually talk to Sam about our day or sit and reflect on my own thoughts after the inevitable dance party or band practice that precedes the bedtime routine lately. Before becoming pregnant for the second time, I'd have had a glass of wine with the back door propped open right about now -- these days though, I have sparkling water or occasionally take a sip from one of Sam's hard ciders. Except now the back door's closed and we even turned on the heat for the first time yesterday. The racing to water the lawn and clean the grill have been replaced by cozier dinners at home and longer baths in the evening. You blink and it's the first day of fall. 

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Stuffed Shells with Fennel and Radicchio

Stuffed Shells with Fennel and Radicchio

I'd heard from many friends that buying a house wasn't for the faint of heart. But I always shrugged it off, figuring I probably kept better files or was more organized and, really, how hard could it be? Well, I've started (and stopped) writing this post a good fifteen times which may indicate something. BUT! First thing's first: we bought a house! I think! I'm pretty sure! We're still waiting for some tax transcripts to come through and barring any hiccough with that, we'll be moving out of our beloved craftsman in a few weeks and down the block to a great, brick Tudor house that we wanted the second we laid eyes on it. The only problem: it seemed everyone else in Seattle had also laid eyes on it, and wanted it equally as much. I'm not really sure why the homeowner chose us in the end. Our offer actually wasn't the highest, but apparently there were some issues with a few of them. We wrote a letter introducing ourselves and describing why we'd be the best candidates and why we were so drawn to the house; we have a really wonderful broker who pulled out all the stops, and after sifting through 10 offers and spending a number of hours deliberating, they ended up going with ours. We were at a friend's book event at the time when Sam showed me the text from our broker and I kind of just collapsed into his arms. We were both in ecstatic denial (wait, is this real?! Did we just buy a house?) and celebrated by getting chicken salad and potato salad from the neighborhood grocery store and eating it, dazed, on our living room floor. Potato salad never tasted so good. 

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Smoky Butternut Squash and Three Bean Chili

Smoky Butternut Squash and Three Bean Chili

If your house is anything like ours, last week wasn't our most inspired in terms of cooking. We're all suffering from the post-election blues -- the sole upside being Oliver's decision to sleep-in until 7 am for the first time in many, many months; I think he's trying to tell us that pulling the covers over our heads and hibernating for awhile is ok. It's half-convincing. For much of the week, instead of cooking, there'd been takeout pizza and canned soup before, at week's end, I decided it was time to pour a glass of wine and get back into the kitchen. I was craving something hearty and comforting that we could eat for a few days. Something that wouldn't remind me too much of Thanksgiving because, frankly, I can't quite gather the steam to start planning for that yet. It was time for a big bowl of chili.

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To Talk Porridge

To Talk Porridge

Porridge is not the sexiest of breakfasts, it's true. It doesn't have a stylish name like strata or shakshuka, and it doesn't have perfectly domed tops like your favorite fruity muffin. It doesn't crumble into delightful bits like a good scone nor does it fall into buttery shards like a well-made croissant. But when you wake up and it's 17 degrees outside (as it has been, give or take a few, for the last week), there's nothing that satisfies like a bowl of porridge or oatmeal. It's warm and hearty and can be made sweet or savory with any number of toppings. The problem? Over the years, it's gotten a bad rap as gluey or gummy or just downright boring or dutiful -- and it's because not everyone knows the secrets to making a great pot of warm morning cereal. So let's talk porridge (also: my cookbook comes out this month! So let's take a peek inside, shall we?)

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The In Between Time

The In Between Time

  This year in particular, it seems to be a race to transition from fall to winter and start thinking about gingerbread and gifts and holiday travel -- when really we just got home from Thanksgiving a few days ago. Regardless, we're feeling it here too: this afternoon we'll head out to buy our tree at the Boy Scout lot down the road and stop off for clam chowder at Ivar's -- a new but fierce tradition in our house. Sam will hang some lights outside, and at some point this week we'll string popcorn and cranberries on the tree, hang a wreath on the front door, and nuzzle garland on the shelf above the fireplace. There's a rumor it might even snow tomorrow -- I won't hold my breath. But I would like to hold my breath and hope to prolong the in between time we find ourselves in now as we look back on one holiday and ahead to another. I'd like to draw it out as much as possible this year.

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Megan’s Picks

Smoked Salmon and Crème Fraîche Tart with a Cornmeal Millet Crust

Smoked Salmon and Crème Fraîche Tart with a Cornmeal Millet Crust

It's been a uniformly gray and rainy week in Seattle, and I'd planned on making a big pot of salmon chowder to have for the weekend, but then the new issue of Bon Appetit landed on my doorstep with that inviting "Pies for Dinner" cover, and I started to think about how long it's been since I made my very favorite recipe from my cookbook, Whole Grain Mornings. I'm often asked at book events which recipe I love most, and it's a tough one to answer because I have favorites for different moods or occasions, but I'd say that this savory tart is right up there. The cornmeal millet crust is one of my party tricks; when we need a quick brunch recipe, this is what I pull out of my back pocket because it's so simple and delicious. This is a no-roll, no fuss crust with a slightly sandy, crumbly texture thanks to the cornmeal, and a delightful crunch from the millet. In the past, I've used the crust and custard recipe as the base for any number of fillings: on The Kitchn last year, I did a version with greens and gruyere, and I teach cooking classes that often include a version heavy on local mushrooms and shallot. So if you are not keen on salmon or have some vegetables you're looking to use up this week, feel free to fold in whatever is inspiring you right now. Sometimes at this point in winter that can be hard, so hopefully this recipe may help a little. 

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