Remember last week when I brattily exclaimed, “I want one!” after seeing my auntie Marcy’s Lifefactory glass bottle? Well, guess what? I got one. And guess what else? I have one for one of you, too, and I couldn’t be more excited.
Upon returning from Albany, I started researching Lifefactory, and it came as no surprise that one of the company’s co-founders, Daren Joy, is an award-winning designer and architect. In a video on the site, Daren briefly discusses his design process and observes that “there is a connection that gets formed almost immediately,” noting that people “know they love [the bottle] right when they first touch it.” Perhaps my reaction wasn’t so bratty after all: the instant desire to have one was simply the sign of successful design.
As I suspected, I am loving my Lifefactory glass bottle. After a week of heavy use, I have yet to open my shoulder bag to find my phone lying in a pool of water — success! — and I have yet to find myself at the sink trying to scrub away a fungal smell from the opening — success! The glass delivers such a clean, pure taste. Moreover, thanks to the silicone sleeve, the bottle has survived several crash tests — the kids are as drawn to the bottle as I am — down our asphalt driveway.
I arrived at the Albany airport to find my auntie Marcy waiting at baggage claim ready to snatch Wren from my arms and to feed me, as always, immediately.
She led me to her car, and before I could even buckle my seatbelt, she had pulled a ball jar filled with cucumber and green grape gazpacho — one of my favorites — from a cooler and handed me a Lifefactory water bottle — I want one! — filled with ginger-mint-and-orange-flavored water.
Feeling nourished and ready to face the task of the day — find me a place to live — we zoomed off in Marcy’s mobile spa, equipped with coolers holding bowls of quinoa and mango salad, a brown paper bag sheathing a loaf of Shelburne Farms chili cheese ciabatta, and a little baggy holding rice crispy treats for dessert. My auntie spoils me.
I returned home to a heat wave craving nothing more than this cool summery meal. As I mentioned, this white gazpacho, loaded with dill, is one of my favorites. I find nothing more refreshing this time of year, and had I not been so worried about disappointing some of you, I would have shared this recipe ages ago. You see, some of you may be turned off by the zing of the raw garlic. One clove imparts an amazing amount of bite, and while you certainly could leave it out, I fear something would be lost without it. While variations of white gazpacho can be found all over Spain (so I’m told), raw garlic (along with the stale bread) seems to be a constant. This soup makes a wonderful first course, especially when every sip is accompanied by slivers of toasted almonds and sweet grapes.
There is nothing I don’t love about a summer fruit galette: the sugared and golden crust, crisp and flaky throughout; the delicate ratio of fruit to pastry; the rustic look of dough enveloping fruit. At the height of stone-fruit season, I love nothing more than making these free-form tarts, always with a layer of frangipane slicked over the pastry, the combination of almond cream, warm fruit and buttery pastry nothing short of perfection.
But if I were feeling nitpicky and had to find one fault with this dessert it would be its circular shape, which doesn’t lend itself to feeding a crowd. And in this season of backyard celebrations, the height of which is nearing, feeding the masses is the name of the game, one at which cobblers and crisps, in the fruit-dessert category at least, succeed in particular.
I find myself living in a Potemkin village, my cookbooks — clutter! — hidden away, my stand mixer — clutter! — stashed in the hutch, my pots, pans, utensils, teapot — clutter! — boxed up in the garage. Staged by the realtors, our house has never looked cleaner, prettier, or more color coordinated. It also has never been more unlivable.
Even so, today I discovered that with little more than a knife, a cutting board, and a large bowl, a beautiful whole grain salad can materialize in no time. Determined not to eat takeout for the fourth night in a row, I made a big bowl of tabbouleh, a dish my mother made for us all summer long for as long as I can remember, a dish that feels at once light, satisfying and nourishing. With some warm pita and a block of feta, dinner was served.
Unlike many grains, bulgur requires nothing more than cold water — yes, cold! — to fluff up and become edible. You can’t mess it up. There are no grain-to-water ratios to remember; there are no cooking times to adhere to. After an hour of soaking, the cold water is drained and the bulgur is ready to be dressed in olive oil, freshly squeezed lemon juice, salt and pepper.
Last week, while packing away a few cookbooks, an old newspaper clipping tucked between two books slipped off the shelf and swooped into my lap, opening as it landed to reveal a photograph of a mouth-watering spread: a bowl filled with herb-and-olive oil topped ricotta, a few slices of grilled bread, and a handful of halved black mission figs. A quick glance through the article led me to discover that this appetizer, described as “stupid simple” by the chef of A Voce at the time (2008) was the most popular appetizer on the menu.
With the task at hand long forgotten — I’ve always been a hopeless packer — I made my way to the kitchen, hoping to find cheesecloth and heavy cream, making ricotta the order of the hour. And thirty minutes later, the stupid simple appetizer had materialized: creamy curds seasoned with sea salt, fresh thyme, dried oregano, and a drizzling of olive oil.
The trouble with homemade ice cream, in my experience at least, is its half-life: what tastes smooth and creamy, light and airy on day one, becomes icy and hard, choppy and crystalized on day two. The texture after a day in the freezer just doesn’t compare to the best store-bought varieties.
So when I tried Jeni’s Splendid ice cream recipe for the first time a few weeks ago, what struck me more than the flavor — dark chocolate heightened by coffee — was the texture: dense and creamy, almost chewy, a consistency that persisted for days. Jeni’s ice cream scoops as well as the big dogs even after a week in the freezer.
For those unfamiliar with Jeni, let me fill you in: Jeni Bauer opened Jeni’s Splendid Ice Creams in 2002 in Columbus, Ohio, and her company now operates nine shops in Ohio and one in Tennessee. In her book, Jeni’s Splendid Ice Creams at Home, Jeni shares her ice cream base recipe, which can be transformed however your heart desires. So far, I’ve made the darkest chocolate ice cream in the world, a recipe from Jeni’s book, and this rhubarb ice cream, a combination of Jeni’s base and a vanilla-bean flecked rhubarb jam, which I only wish I could can by the barrel-full before rhubarb season passes.
When I saw this post on Apartment Therapy a few weeks ago, I knew exactly how I would repurpose the empty anchovy tin that’s been cluttering my kitchen counter for months. A quick run to Home Depot followed by a couple of blown fuses and my anchovy tin lamp (thanks to some guidance from Ben) was proudly standing atop my living room side table illuminating a stack of my favorite books below.
Perhaps not quite as beautiful as Apartment Therapy’s, my anchovy tin lamp makes me very happy. Next project: anchovy tin clock using the remaining face from the tin, which, based on this this AT tutorial, looks pretty straightforward.
… she rouses in the wee hours of the morning, brewing coffee, making oatmeal, preparing the kitchen for the pitter patter of hungry, cranky, little (and big) bodies.
… all day long she runs up and downstairs — seriously, she’s forgotten how to sit down — fetching clothes, doing laundry, making dinner.
… somehow she finds time to make me an Earl Grey tea latte — so good! — every morning, to make dinner every evening, and to bake a cake with Ella somewhere in between, this time a storybook recipe called “happy winter chocolate cake,” which, as many of you might suspect by now, is dry and disgusting.
… she, perhaps still seeing me as a three-year-old needing positive reinforcement, oohs and ahhs over every little thing I make, even a batch of completely inedible lemon ice cream. She tries not to wince as she forces a few bites down but finally agrees that cloying lemon ice cream and repulsive happy winter chocolate cake belong in the garbage together.
… she brings me fun gadgets like English muffin rings, because she knows I’ve been on a little English muffin-making kick recently.
… she also brings recipes. Her track record for selecting winners is astonishingly good.
I have yet to hear of a tofu preparation touted for allowing tofu’s true flavor to shine, lauded for not overpowering tofu’s delicate nature. Subtlety is not the name of the game when it comes to dressing up tofu. Domination is more like it. It’s all about the sauce.
This principle holds true with the two tofu recipes I make with some regularity. In the first, a block of tofu that has gently simmered in water bathes in a scallion and garlic soy-based sauce; in the second, cubes of crispy sesame-coated tofu plunge into nuoc cham, a pungent spicy, sweet, and sour Vietnamese dipping sauce.
And this principle holds true as well for marinated tofu, a preparation I have only just discovered. I hadn’t really given marinated tofu a thought before last month, when I was on my soba noodle salad with peanut sauce binge, and a variation I had made with tofu left me unsatisfied. Even when tossed with that yummy peanut dressing, the cubes of tofu I had pan-fried tasted bland, and they were a pain to prepare to boot.
Suspecting that marinating might be the best preparation for tofu in these sorts of salad, I tried a few recipes, all of which I really liked. You see, what’s great about this treatment for tofu is that if you like the marinade, you’re going to like the tofu. There are no surprises. A tofu marinade won’t ever behave like cake batter, tasting delectable unbaked but inedible baked. The only trick is to use firm or extra-firm tofu and to drain the tofu for as long as possible — an hour at least — before marinating. The longer you marinate, too, the more flavorful the tofu. It’s completely straightforward.