I consumed more breakfast burritos and fish tacos in my first month in California than in the remaining three years combined that I would live there. It just seemed impossible not to wake up every morning, pick up breakfast to-go and find a spot on the beach to enjoy it. Once I accepted that these little shacks weren’t going anywhere, I started exploring other spots in town and came to love one bistro in particular, Cafe Mimosa, which served the most delicious leek and goat cheese omelet.
Fernand came to the café where I waitressed in sunny CA every Sunday afternoon for the same meal: an omelet, a baguette, and a side of Dijon mustard. He ate his omelet methodically, spreading mustard over each slice of bread first, spooning bits of his creamy eggs overtop next. A mustard-slicked slice of bread accompanied every bite of omelet.
I always thought this mustard routine was a little odd. Slatherings of butter, cheese, and jam made sense to me. Mustard felt foreign. But when I read the description in The Zuni Cafe Cookbook of Madeleine’s omelet, and more specifically of the croutons that lace that omelet, I wondered if Fernand, or the French, were on to something.
Before we get to the croutons, a little background might be helpful: Madeleine is the sister of Jean and Pierre Troisgros, the brothers who ran the restaurant Les Frères Troisgros in Roanne, where Judy Rogers spent a year as a young teenager watching, tasting and recording everything that she could. During this year, too, at least twice a week, Rogers would escape to Madeleine’s home kitchen and delight in dinners of scrambled eggs filled with nutty hard cheeses and croutons or with lightly browned potatoes and bacon.
Given the generous amount of Dijon mustard and mustard seeds that dress Madeleine’s croutons, I suspect Fernand would approve of them wholeheartedly. And finding them in an omelet might just send him over the moon. Golden on the outside, chewy on the inside, mustardy throughout, these croutons are irresistible. And while they certainly are not as hard core as straight up mustard bruschetta, I should have known better than to question the eating habits of a French wine purveyor from Burgundy.
I have a confession. By the time Valentine’s Day rolled around, we had eaten the steaks, devoured the torte and made soup out of the turnips. And then, as it turned out, Ben couldn’t even be home for Valentine’s Day dinner, so we postponed the romantic occasion till the weekend, when my mother would be in town, too, and we could all cozy around the table together and enjoy a meze-style dinner with what remained of the planned Valentine’s Day menu as well as one more addition: a braised radicchio and gorgonzola tartine, another Nancy Silverton creation.
Since discovering the hard-boiled egg toasts with bagna cauda in the Nancy Silverton Sandwich Book, I’ve had my eye on a tartine topped with gorgonzola, radicchio, honey and walnuts, a series of ingredients I have seen in combination before but never with quite so much flair. When made in its entirety, slices of grilled bread are topped with sweet gorgonzola dolce and a drizzling of honey, both of which serve to offset the bitterness of the radicchio braised with balsamic vinegar and rosemary. Spicy candied walnuts provide additional sweetness as well as crunch, a nice contrast to the creaminess of the other ingredients. A few of these components never in fact made it to our table, but even in a simpler incarnation — braised radicchio topped with gorgonzola — the sweetness of the cheese alone was enough to counter the bitterness of the radicchio, and the combination was just so lovely. It was this dish that the three of just couldn’t get enough of during our romantic evening together.
So often, for me at least, the best part of a dinner out happens shortly after I am seated, when the server sets down a warm roll with a pat of soft butter sprinkled with sea salt or a basket of freshly baked focaccia and a little dish filled with olive oil swirled with a few drops of balsamic vinegar. It’s these simple details that, when done well, distinguish the meal from one prepared at home, when such delights are often absent and when relishing every morsel is not always the order of the hour.
With that in mind, I have a few very simple ideas for beginning a Valentine’s Day dinner at home. If you thrive at arranging delicious things on plates, ideas 1 and 2 are for you. If you like to fuss a little bit more, idea number 3 might interest you more.
But before we get to the food, let’s discuss cards. You have to begin Valentine’s Day with a card, right? I’ve added four Valentine’s Day cards to the print shop, including the above pictured one, Parmigiano Love. Each Valentine’s Day card costs $3 and can be shipped to you for the price of a stamp (45 cents). Continue reading
The unfortunate consequence of being deprived of chips and dip as a child is that I am the girl at parties (much to my husband’s embarrassment) hovering over the crock pot filled with queso dip, piling more than a manageable amount of hot crab spread into my Tostitos scoops, and destroying the poor bowl filled with spinach-artichoke dip.
In addition to childhood deprivation, part of my love for these sorts of dips, I suspect, stems from the fact that I never make them. As many of you know, so many of these most-adored party dip recipes call for opening a pack of soup mix filled mostly with dehydrated ingredients, two days worth of the recommended salt intake, MSG and a host of nitrates and preservatives. While this knowledge never seemed to prevent me from eating these dips — all willpower dissolves when confronted face to face — for many years it prevented me from making them.
With the recent success of a homemade sour cream-and-onion dip, however, I am hoping homemade queso dip along with a few other classics might be in my future, with any luck before the Super Bowl. Who knew that real sour cream-and-onion dip is astonishingly easy to prepare and far more delicious than its dried-soup variation? While caramelizing onions takes time — time, not work — throwing together this dip couldn’t be much more difficult than opening a box of instant soup. One bite of this sweet-and-tangy dip atop a salty Ruffles potato chip allayed my fears that my Super Bowl guests, upon observing the spread — my mother’s olivata, my aunt’s whipped feta with roasted red peppers, and not a crock pot in sight — might run out the door. If you feel like going this homemade-sour-cream-and-onion-dip route, rest assured that your guests will feel right at home watching the game. Just don’t forget the Ruffles… for some things there are no substitutes. Continue reading
When I’m home in CT visiting my parents, my favorite pastime is poking around the two basement refrigerators, the home of all sorts of treats my mother has been preparing — soups, spanakopita, Grand Marnier chocolate truffles — and stocking up on — smoked mussels, white anchovies, enough cheeses to feed the neighborhood — for weeks. It’s a little gourmet paradise inside those boxes, and it’s impossible not to sneak a peak (and a truffle) with every trip down to the basement.
The only hard part about being home for the holidays is refraining from eating all day long. From the first bite of homemade cinnamon oatmeal bread in the morning to the last bite of flourless chocolate-almond torte in the evening, my stomach barely gets a rest. There is goodness at every turn, and none so much (if you ask me) as at lunch, which hasn’t changed (during the holidays at least) in about a decade: a bowl of soup, a square of spanakopita and a slice or two of homemade bread. On this most recent visit, we feasted on Vermont cheddar cheese soup — my favorite — and rosemary butternut squash bisque with slices of toasted buttered rye bread on the side. It was heaven.
Five days of this soup-and-bread routine made me miss it dearly upon returning home to my all-but-bare refrigerator. But when a large head of cabbage and a few carrots sitting in my vegetable drawer caught my eye, my spirits lifted. With the exception of fresh dill, I had everything on hand to make another favorite soup of my mother’s, one she has been making since the early 80′s: Paul Steindler’s cabbage soup with caraway seeds, a recipe Craig Claiborne wrote about many years ago in The New York Times Magazine and eventually published in The Essential New York Times Cookbook. Loaded with vegetables — carrots, potatoes, onions and cabbage — a little bacon and a touch of cream, this is definitely a hearty soup, best served on a cold winter day with crusty bread and nothing more. For me, it’s the dill and caraway seeds that make it unlike any other I have tasted, the caraway seeds in particular imparting a lovely yet subtle flavor. Continue reading
When my paleo friends arrived at my doorstep carrying a Dean and Deluca bag, I suspected my fears about my non-paleo olives were for naught. And when they were as eager to open the bag as Ben and I, my suspicions were confirmed. With it still being pre-2013, we all had one last hurrah with the spoils, snacking on Vahlrona chocolate brownies and an assortment of cookies the size of frisbees for a good day and a half.
It was awesome, but when New Year’s Day arrived, I, as many of you can relate I am sure, was ready to detox. I made a grocery list. Wrote out some resolutions. Ate tofu. Watched Happy. Cried a lot. Wrote out a few more resolutions. Went to sleep, for the first time in a long time not feeling stuffed, early. And woke up, for the first time in a long time, feeling like a million bucks.
About this time of year every year, I go on a little tofu binge. I know, I know. I can hear you barking. There are lots of ways — moderation, namely — to eat healthy without taking extreme measures. But, and I’m not just saying this, I have two tofu recipes in my repertoire, one of which I’ve already shared with you and could genuinely eat nearly every day, both of which I would serve to company without apology. Continue reading
Today I find myself awaiting the arrival of a few dear friends, and for the first time in a long time, I feel very unprepared. You see, they’ve all gone paleo, and as a result, my usual tricks just won’t fly. I’ve stashed away the biscotti; eaten all of the cheeses; frozen all of the bread.
While my friends have assured me they are all on holiday-paleo hiatus, I can’t help but want to have some treats for them. We’re having chicken drumsticks for dinner — I’m pretty sure that’s what cavemen ate? — and I have some nuts to get us through the early dinner hours, so we certainly won’t starve. I also, without doing any research, made a batch of marinated olives, which I have since learned die-hard paleos don’t even eat. Oops. I hope my friends were being sincere about their paleo-hiatus statuses. Continue reading
I am all for buying two or three wedges of nice cheeses, plopping them on a cutting board, surrounding them with grapes and nuts and maybe something exotic like quince membrillo, and crossing “make-hors d’oeuvres” off my to-do list.
But every so often it’s nice to present something a teensy more special, more awe-inspiring, more spectacularly delicious. This baked fontina is the favorite party trick of my aunt — not the one that introduced me to salsa di parmigiano, the other one. She serves this bubbling fontina-herb-and-garlic-filled cast-iron skillet just as instructed with lots of crusty bread and swears that not a morsel ever remains. Because it is quite decadent, her other offerings consist of crispy kale chips and radishes with sea salt. My aunties are just full of good ideas. Continue reading
Yesterday I spent the afternoon with two of my aunts in northern Virginia. Over the course of seven hours, we found a reason to use this sauce — salsa di Parmigiano — three times. For our lunch, we spread it onto French bread and made paninis filled with artichoke hearts, golden cherry tomatoes, and fontina cheese; for the children’s dinner, we tossed it with pasta; for our meze-style dinner, we spooned it onto grilled bread, which we ate all evening along with some olives, feta, and various other treats. It was a delicious spread, but this dipping sauce received the most attention by everyone who joined the party.
This is a nice little sauce to know. Made mostly in the food processor, it comes together in less than ten minutes and makes enough to last you for weeks. Apparently, at Michael Chiarello’s Bottega, every table receives a bowl of the sauce along with crispy bread before the main courses arrive. Sounds heavenly. Continue reading