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Posts Tagged ‘eggs’

Sat dumbfounded on my papered seat recently when my doctor told me I had to save meat for special occasions. I don’t mean red meat; I more or less already save that for the odd barbecue, and it’s not that big of a deal to me. I mean my mainstays—chicken and turkey.

But but but but they’re low fat, I said. They’re not as high in fat as red meat, but it’s still all saturated fat, she replied. I was in shock, although I did wake up to enjoy the little verse she performed for me next. Something about eating things that walk on all fours versus things that swim. Finger-plays for adults.

I love weirdo fish like sardines, mackerel, salmon, anchovies. But I never imagined they would so easily replace poultry for me, and moreover, that it would not bother me that much. That was the second shock.

Now I’m eating mackerel with horseradish mustard stirred in, scooped up with organic blue corn chips like a bleeding hipster, and for breakfast like a crazy person. I love it. I’m having fun picking out new condiments to try as well. The mustard is great; so’s chipotle hot sauce. Trader Joe’s Thai Green Curry Simmer was a disappointment, as it’s almost flavorless and is the same stricken color of the chairs at the DMV to boot. Looking forward to making my own hot sauces again, along with a new recipe for spicy lemon pickle, a recipe from India. It calls for fenugreek seeds and has to sit in the sun for a week. Clearly I’m in.

I’ve been saving poultry, and eggs as well, for every now and then. Gave in a couple of days ago and made myself a new recipe, below. Cut the sugar back by half (see once again and unremittingly: crazy person), cut the eggs down from five to three, and enjoyed one of the smoothest, velvety-est desserts I’ve ever had: old-fashioned lemon pie. Can’t have fish for breakfast every day, after all.

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Feeding people gives comfort to the feeder as well as to the fed.

—Ruth Reichl, former editor of Gourmet Magazine, oft-lamented-on-this-site publication

So the world’s been a bit of a hullabaloo lately. Not in a good way, either. But Ruth’s quote above (written in the face of 9/11, when magazine staffers were too stunned to do anything but cook chili and lasagna for relief workers), is as true as ever. After the shock—multi-shocks—of 2016’s most recent events, I got into the kitchen as soon as possible.

Comfort food is in order when people are wounded. Physically, spiritually, doesn’t matter. I think it’s safe to say none of us are in the mood for anything tartare, or made with carob. I was heading to rehearsal for ‘To Kill A Mockingbird,’ so I made Elvis’s favorite pound cake. I still giggle at the breathtaking self-indulgence of any cake that calls for seven eggs, three cups of sugar, two sticks of butter, and a cup of heavy cream*. But darned if it doesn’t do the trick.

I brought it in and fed it to actors, who are not generally a picky bunch. But they really loved it, in particular, the actor who plays the reverend. He told me it was outstanding, and that he’s spent his life in the food business, so the statement wasn’t coming out of left field.

When a portly, older African-American gentleman who used to run a business making cakes and sweet-potato pies out of his church basement tells you your cake is outstanding, it’s probably the best compliment on that cake you’ll ever get.

That recipe is a pretty good one. We all felt a little better; good food does this. It warms and unites. And I was cheered further upon his promise that he’d bring in a sweet-potato pie for me to try.

*As a matter of fact, that’s almost the entire recipe.

 

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Preposterously late in blogging this week due to crewing, writing deadlines, and—most of all—the little engine that finally could, pictured here. It was a gift from a bride to her new husband, a FDNY fireman.

This was my first effort in combining cake (technically brownies, and stick around for the story on that) and candy (rolled fondant, ditto), and let’s just say there was a bit of a learning curve. It was due April 23. Let’s look at the timeline.

April 1-April 21: Buy ingredients for a chocolate sponge cake, which would be sturdy enough to handle the heft of icing on top as well as the trip into Brooklyn, and all extraneous supplies. Review two Youtube videos, especially the one with the woman who sounds like an Australian flight attendant, for clues on how to get this structure standing. IM two bakers and a fireman to pick their brains. Create lists upon lists.

April 22: Noon. Bake chocolate sponge cake in shallow pans per the flight attendant, and figure that anything with 16 eggs in it will surely rise. Gloat a little on how well you’ve planned. Once baked, note that it more closely resembles a brown Fruit Roll-Up than a cake. Stop gloating.

2p: Bake again—another 16 eggs, mind you—in a 9 x 13″ pan. When it’s cool two hours later, remove it from the pan and find a distressing semi-dried eggy pool at the bottom. Panic. Taste a smidge. Re-panic when, eggy weirdness aside, it also tastes like a Sealy Posturepedic. Tuck entirety unceremoniously into a giant plastic bag and freeze, not having the heart to throw it away.

4p: Pull out my no-fail brownie recipe. Head to store for a second 9 x 13″ pan as well as more eggs, and hope I don’t continue to insult the nation’s chickens.

5p: Bake and let cool. Start making fondant details for the engine. Make buttercream icing and tint with red gel paste. Stack up brownies with raspberry jam and cover with buttercream, which I was assured would lie smoothly. After two coats, it still does not. Re-panic, realize I have to cover the cake with fondant if it’s ever going to lie smoothly, and hope I can do a decent job, since I’ve never covered a cake with fondant in my life.

8p: Pull out every fondant package I own. Re-re-panic when realize have run out of red gel paste. Too tired and busy making fondant details to head back out for more, and besides, the store is probably closed. Continue making details while doing something resembling Lamaze breathing. It does not produce new jars of red gel paste, let alone a completed fire engine cake, regrettably.

April 23, 8a: At the store the very minute it opens, grab three red gel pastes, dash home, add 2.5 entire jars of it to a whole package of fondant, and cover the cake. Be grateful that it looks better, if not great. Brownies are bumpy little buggers. Finish accessorizing. Deliver 45 minutes late.

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I do kind of dig my little hose. It looks like a Claymation graphic.

I learned a crucial lesson: planning for a month doesn’t always mean smooth sailing. But it’s cool. I also punted problems left and right. The cake didn’t collapse on the way to Brooklyn. I knew, if nothing else, my brownie recipe wouldn’t fail me.

And let’s face it: I heard the groom and his buddies took the cake back to the firehouse and devoured it. A gaggle of happy firemen with their faces stuffed with homemade brownies is reward enough.

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So’s a Dalmation that bears a striking resemblance to Snoopy.

I’ve slowly been eating the sponge cake broken into pieces. After a few days and doused in plain vanilla yogurt, it’s not half bad.

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Above is a little maple cream tart I made—just flour, butter, eggs, cream, and pure maple syrup. Give me, any day, a tart that calls for five pronounceable ingredients that can fit in my little hippie purse versus a list full of multi-syllabic words containing the letter z.

Authenticity is a very deliberate running theme in my life. People, conversations, theatre props, ingredients, what have you. I like things whittled down to simple and straightforward, for the most part. No fussy or strange stuff added. (Although sometimes I eat peanut M&Ms. But I think if you’re going to fall off the wagon with something, that’s a worthy selection.)

I’m happier doing a lot of tasks by hand, too. My kitchen is overwhelmingly ungadgeted. Never owned a microwave. I make my own vanilla extract of plain vodka and split vanilla beans. Schnapps I make of crab apples I pick down by the lake every October, steeped in sugar and vodka. Herbs are dried and stored in little recycled glass jars. I bake bread and coffee cakes and make puddings for my breakfast. I keep a Hefty bag full of bread crumbs in my freezer, full of all of the middles of rolls that I scoop out. Foraging—now that’s something I’ve talked about quite a lot, too. In a couple of weeks I’ll be picking the first of the season’s dandelion greens, loving it to my very core, and taking fewer trips to Foodtown.

Out of the kitchen, I make laundry detergent with washing powder, Borax, and Ivory soap that I grate with a cheese grater into a big Pyrex bowl and mix with a spoon. I cut up clean old t-shirts and socks that can’t be darned anymore, and use them as rags instead of buying sponges and paper towels. (In other news, I darn socks.) When my shower curtains wear out, I wash them and use them as tarps. Lord knows they’re waterproof. And the purse I mention above is made of patched-together, raw recycled silk in dozens of colors. When it gets a tear, I mend it with any color thread I like and it doesn’t show. I bought the purse for $32 from a little company that started out selling t-shirts out of a van at Grateful Dead concerts.

Why would anyone who calls herself sane live like this? Well…it’s not because I’m some Luddite (note the subtle use of WordPress), and it’s not to make some sort of glib retro statement. I do it because I need to, because the more I strip away the redundancies and the cocktail-party, small-talk pretensions of the world, the saner I feel.

I’ve always been wired up this way, having grown up in a climate that felt largely put on, one that obliged me to smile for the camera whether or not it felt honest. It got old, as well it should. And it made me dislike—distrust is a better word—pretension of any kind. Because baby, if you scratch away at that shell, you usually find cracks.

I’d like to keep the instances of cracks to a minimum now.

My life when alone, I am convinced, is best spent living in the above manner. My life spent with others is best spent with happy people—ones who are as relaxed around me as I am around them, talking from the heart, feeling with passion, laughing like heathens, and putting away a few of those maple tarts. My life gets to be my authentic invention, made by my own hands. I won’t settle for less.

 

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Today I told my Facebook tribe that when my friend Rachel made me the gift of a tart pan, my very first, I flipped out. It’s because for as long as I can remember an Alsatian apple tart has danced in my head where sugarplums ought to. Now I could finally make one. Last night I did.

Only one venerable restaurant in my area made this dessert, a place I visited a few times growing up. It was so lovely that I think I ordered it every time. And now I’m glad I did, because the restaurant—I’m still in shock—recently closed.* I might be the only one in my area now who makes this tart.

Letting that thought wash over me.

I confess I don’t remember where I got the recipe. But Google can help you if you’re tempted to be a part of the Alsatian Apple Tart workforce. Join me, and let us rise above the frozen $11 apple hucksters of the land!

Here’s what I did.

1) Zipped up the pâte brisée (that’s the pie dough) in my Cuisinart. Chilled the dough in the fridge for 30 minutes, then pressed it into the pan. You can do the same if you’re as lazy as I was last night**, or you can roll it out. Those stalwart cooks who roll it out can probably boast a more consistent thickness, as opposed to me, who had to coax the finished product from the removable base this morning with all ten fingers, like a surgeon who’d lost his subway fare inside an appendicitis patient.

This is the dough in my happy new pan, after docking (when you prick it all over with a fork so it doesn’t bubble up in the oven).

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2) I covered the dough with tin foil and poured dried beans into it. This also keeps the bubbles down while the crust bakes. Pie weights, widely available at cooking specialty stores***, are an expensive frill. Set the tart on a rimmed cookie sheet. This is always a good idea, because pies like to leak. This went into the oven for 12 minutes.

The last time I was at my favorite organic farm I bought up their last bushel of apples, which they procured from an Amish farm in Pennsylvania. I think they’re Honey Crisps. The recipe called for Golden Delicious, but you can use whatever you want (except don’t use McIntoshes. They’re too soft, and are best for eating out of hand or for applesauce. You want an apple that will keep its structure even after a hit with a 375-degree oven).

3) I cut up, cored, and peeled three apples per the recipe, but I needed another small one. Tossed the slices in a bit of granulated sugar, and made a pretty flower that ended up oddly off center. 15 more minutes in the oven.

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4) I made a custard of sugar, milk (you can use milk and cream), and eggs and whisked it up. Using a measuring jug is the ticket here because you need to pour the custard on top of the tart. For some reason there was only room for half of the custard before it started overflowing, which is another solid reason why the crust was as irretrievably stuck to the base as it was (see ‘subway fare’ above). I poured the rest into two 1-cup ramekins, plunked them into a Pyrex pan, and filled the pan with water halfway up the sides of the ramekins. (This is a bain-marie, which gently cooks custard desserts. If I was to put the custard ramekins in the oven straight up, they would have scorched.)

When the tart came out, it looked like this. Well, in the morning it did. I shot the earlier shots last night by my unfortunate overhead kitchen light. Note the change in light from lurid to pleasantly natural!

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And when I cut it, it looked like this…

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And this was my breakfast. I put in on a dish with an apple on it. You can kind of see it peeking out the right side. IMG_7517

Here’s what I liked about this tart: The crust was wonderfully tender and the custard delicate. And I had a surprise: I really enjoyed the experience of eating an apple dish that didn’t call for cinnamon. Until I made this, it hadn’t occurred to me how cinnamon always seemed to show up whenever there was an apple around. It’s great, of course. But it’s become predictable. Eating just apples with no other spices was clean and pure.

Here’s what I didn’t like: Nothing.

And I have one more custard to eat.

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*The Fromagerie, in Rumson, NJ. It had changed owners and all and wasn’t the same. But I’m still reeling.

**Like I don’t do this every single time I make pie.

***I love you, Williams-Sonoma, and my condolences on the loss of Chuck. But I doubt his mother or grandmother used fabricated pie weights for their crusts, either. They used beans.

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Huber Woods, Navesink. New Jersey’s a dish, isn’t it?

Every year on Thanksgiving I make my family’s recipe for stuffing, eat it in great quantities, then go hiking. (The unfathomably good recipe is here.) This tradition does not vary, because like diamonds and a little black dress, like Valentino and the smoulder, it works. It ain’t broke.

But. I had to alter the tradition a bit this year, as I’m still nursing the effects of last month’s scratched food pipe. The stuffing starts with a loaf of crusty Italian bread. When it’s done, it’s spicy, rich, and chewy—the kind of addiction you wouldn’t mind having. And I don’t.

How it ought to look.

I was disheartened for a good week beforehand because I thought I would have to forgo this dish. But I decided to buck up, and good techie that I am, made a plan: to eat stuffing, somehow, and not have it aggravate my condition.

Instead of buying my Italian bread on Monday and letting it go stale on my dining room table until Thursday, I bought it fresh, the day before. Next I pulled the crust from the fluffy white insides—the part I was hoping I could swallow easily—and froze the two portions separately. I also prepped some homemade chicken broth.

On Thanksgiving morning I defrosted the bag of bread insides and added it to my pan with the sausage, spices, olive oil, eggs, toasted nuts, and Parmigiano-Reggiano. I ground the dried rosemary with a mortar and pestle so it wouldn’t be too spiky going down. Then I poured broth over the whole thing to make it even more tender.

I am not going to lie and tell you that it was delicious. It was decent. The next day it was quite a bit better. But it was more important that I wasn’t uncomfortable, and I wasn’t. I made it work. This was a huge win.

Then I went hiking.

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Gradations of light and shadow, eastern meadow.

Longtime readers know about my love affair with nature—with the wildest parts especially. It is at once a source of serenity and energy for me to leave the paved walkways and cross meadows, hills, glens, groves, the untidy places, the unmanicured country. There is no grass, let alone neatly trimmed grass. The spicy fallen leaves are slippery. I get my ankles tangled in the snarls of vines that cover the rolling ground. Chipmunks, groundhogs, and squirrels dart between thistles. Once I even saw a coyote. I always hope I’ll run into him again. But I hike mostly because I love the feeling of being enveloped by something ancient and unspoiled. It’s like getting massaged on the inside. And I always try to see something I haven’t seen before.

A few Thanksgivings ago I found a hidden cemetery, with maybe 30 occupants in all. I always wish them a nice holiday.

Last year I found tiny old wooden shacks labeled with numbers—1937, 1938—and I fancied them past years, relegated silently to the woods of Navesink. I could not bring myself to look through the windows and still cannot. This year I found 1929.

And also this year, beyond the eastern meadow, I followed a deer path until I was surprised by the shadow of a horse. It stood perfectly still, so I ventured closer to investigate. It was a sculpture, perfectly to scale, and made entirely of driftwood blackened with age. Imagine coming across this with no warning.

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The afternoon light gets low pretty early these days. I watched it ride the edge of the trees and wondered if I had enough time to look just a little farther. I’d never been beyond the brook at the western end of the woods, and it was tempting. I decided it was getting too late to chance it. Coming across a coyote at nighttime is somewhat less appealing.

But here’s the thing. Being sick or injured can make a person want to withdraw and not take chances. God knows it’s happened with me, especially recently. After a month of ping-ponging between my food pipe being okay and being uncomfortable, you can believe I’ve hung back from time to time. If I’m not careful, though, that can become a new habit.

Last Thursday I wanted to go farther. I’m so glad I wanted to. It’s a good sign. There are times when I won’t be able to, like this time. But I figure as long as I always want to know what’s beyond the brook, I’m okay.

For dinner that night I ate half an Italian sausage, some caramel applesauce I stirred up on the spot (sliced apples with a little butter, brown sugar, and water), and vanilla pudding I’d made the night before. And it was okay again, and I was grateful.

The crust from that loaf of Italian bread is sitting tight in my freezer, waiting for another batch of stuffing. It’ll happen.

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Votive during Hurricane Sandy, on the first night with no power.

Contrasts that work together seamlessly—this is one of the love affairs I have with the world.

The darkness makes the light beautiful.

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Incandescent bulbs glow at Days in Ocean Grove, NJ. They have been serving ice cream in a dreamy and romantic setting since 1876.

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Tide pool reflecting sunset, Loch Arbour, NJ.

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Eggs in light and shadow.

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Clipped maple branches in a winter shaft of light. Emily Dickinson would approve.

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Maple leaf and grass, just after sunrise.

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Sourdough toast and melting butter, late afternoon.

It’s when the sun heads to the other side of the globe and darkness takes the wheel—that’s when the light really pops. We don’t get to see this when the summer sun floods our vision. Compare summer’s ubiquitous light to the drama of a late-fall afternoon—thick, gunpowder-grey clouds balancing on the tops of the trees, when POW a slant of sunlight gleams through…I kind of live for that beauty.

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When I was a kid in art class, I loved when the teacher had us draw a picture in crayon, using only the brightest colors, and then paint right on top of it in solid black tempera paint, all the way to the edges of the paper. Once the paint was dry, we were given toothpicks to use to scratch away the paint in any design we liked. And we watched the colors beneath our swirls and scribbles emerge, psychedelic. (It was the ’70s; we had a standard to uphold.)

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Being backstage during a performance means being in very little light. There’s some ambient light from the stage, but the only steady light is the blue glow from one or two clip lights and from the monitor with a live feed of the conductor (for the actors to watch for tempo). I cast the light from my Mag down at an actor’s shoe as he’s trying to tie it and dash on within two measures, and cast it up again to affix mic tape to the side of another actor’s face, and see the relief on her face when we attach it in time. Backstage is dangerous with moving people and parts, we techs navigating 300-lb. units through narrow spaces and with split-second accuracy, but that little bit of light against all of that darkness and danger is especially beautiful. Strange, right? Or maybe I just love the work.

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In the house where I grew up there were windows on either side of the balcony. I never paid attention to them until Christmastime. We had small floodlights positioned on the side lawn, focused on the Christmas tree, and some of that chilly yellow-white light was cast sideways through the windows. I remember how otherworldly it looked in the black night, in a snowfall.

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How many new stories are, and were, told now? How many ideas are brewed, theories proven, recipes tested and tasted, moments of enlightenment reached, during the dark months? Up against firelight, stove light, lamplight, candlelight? I’m thinking quite a few, and I’m thinking it’s because now we have the right stark physical backdrop to throw the ideas up against, and to test their merit. Bright light diffuses the edges of things. It’s against darkness that we can see dimension and shape.

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There might be a point to the turn of the year beyond the science of the seasons; it might be the universe giving us the opportunity to see things with a new perspective, and gain a new understanding of them. Maybe this time is not about darkness and cold and loss. Maybe it’s a shot at a different brand of wisdom.

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