Back to Basics: A Must Read

From the NYT Dining & Wine section today "A No-Frills Kitchen Still Cooks" was one of the most resourceful and down-to-earth articles I've read in quite some time. An absolute must-read for any of us who can be, at times, daunted by the flood of specialty cookware that high-end companies push as the secret to gourmet food. The whole article was absolutely spot-on, and a must read—a gentle reminder to every earnest, intrepid cook to keep the following close to heart: "Lavish tools and state-of-the art equipment does not necessarily a good meal make."

I will NOT be purchasing an electric vacuum marinator anytime soon.

Bits & Bites: Retail Therapy + Sprinkles

I cannot believe how fast Sprinkles jumped on the retail bandwagon! New at Williams-Sonoma! And you even get the B.H. bakery "visual signature" cupcake decoration...I'm not sure how I feel about that yet. I cannot wait to test this out and compare against the real deal from the bakery. And if it lives up to standard, I will be very happy to know where to get a sprinkles fix given my upcoming departure from L.A. :(

Je Déteste

The great news is that Rachael Ray recently launched a non-profit organization, the mission of which I think is fantastic. I love her three-tiered (Cook. Feed. Fund.) focus and I want to support it. I do.

BUT, the bad news is that she had to go and destroy the credence of the organization by naming it after one of her Rachael-isms—Yum-o!

How can you possibly take this seriously?

Direct from the website:
[ "Yum-o!" is the sound you make when you eat something really delicious. It is kind of a combination of "Yummy!" and "Oh wow!" You can't help but smile when you say it because it's such a fun word to say."]

I have nothing against slang, acronyms, even well thought out "isms"...But this is sad. It's a brainless substitution for the many ways to articulate the experience of tasting something delicious.

"Sweetie, do you like the chicken?"
"It's Yum-o!"
Not cool Rach.

Bits & Bites: The real Martini? In.

I generally don't like cocktail snobbery (who cares if someone "orders" incorrectly? To each her own), but a few sage words written by a "Martini Classicist" in the NYT (click here) today gave me reason to pause and re-consider my blatant irreverence for the original, unadulterated martini.

Definition a la Merriam Webster: mar•ti•ni• n : a cocktail made of gin and dry vermouth

And so, as an eager-to-reform member of the “generation lobotomized by vodka,” I'd like to re-visit my penchant for a martini after an official gin tasting extravaganza. Will I be able to detect hints of cardamom, cinnamon, lemon peel in these gins? Who knows. In fact, I may not end up liking any of them, but I'll try it before I knock it...
I prefer ordering my beloved dirty martini Ketel with a splash of olive juice on the rocks anyways!

Any one else game for some gin tasting?

Prince Charmed

Ahhh! From the NYT Food Section (article here): I love that Prince Charles has his very own line of organic products—Duchy Originals—,
is the Royal Patron of the Soil Association, and has charmed the "Slow Food principle" pants off of Ms. Alice Waters herself. I totally want to go find some of these yummy looking ginger biscuits at Whole Foods.

Bits & Bites: Bon App's Beets

I finally had the time to indulge in the entire April issue of Bon Appétit yesterday. If you don't subscribe, go get it, or find the time to browse it online, because there is truly some awesome material in this particular issue. My favorite article, though, was At the Market: Beets

Fresh ideas, creative recipes, and they highlighted my absolute favorite: The Dr. Seuss-esque Chioggia beets. I love them, even though I can never find them. I welcome any suggestions on finding these little treats.
Beautiful, just beautiful...

Bits & Bites: Yay! Wednesday is Food Section Day

Oooooh! PINKBERRY, you've been warned! The NYT put our L.A.-based tasty treat/trend of the year winner in check with a new competitor today. Full article here Too bad the enemy has got nothing on Pazzo Gelato in Silver Lake...

From the SF Chronicle, I highly recommend printing out Georgeanne Brennan's piece on Irish Cuisine, full article here Brilliant. Not only do I have a completely new perspective on Irish food, but the recipes make me want to throw a St. Patty's Day party. Lucky Irish.

Baby artichokes, are, as Russ Parsons points out in today's LAT's Farmers Market column irresistible. They taste just like the big ones, but they are so much cuter. I'm thinking fried baby artichoke hearts served with a side of Romesco sauce, yum.

My mom's fail proof method for fried baby artichoke hearts:
"No recipe, I just clean and quarter the hearts. Keep them in lemon water to reduce browning. Dry and dust them in a little flour/cormeal mixture, and then deep fry. A little salt and romesco sauce."
Thanks Bethina425. You rule.

We all know Trappist monks have been brewing ale for centuries, but did you know what Trappist nuns in Rome are known for? Sour black cherry preserves... Click here. Delicious!

Lovely Layers: Arts and Crafts You Can Eat

I found an article (link here), in today's LAT Food Section to be very humorous and very inspiring. The subject of the piece was a popular French dish defined as a verinnes:
(n.) an appetizer or dessert of multiple layers, arranged artfully, and served in a "protective glass."

The article makes this verinnes notion sound lavish, luxurious and so post-modern artsy to the point where I feel it's necessary to point out two things:
1) that the main course version of this concept, of course, is casserole.
2) That Oreo Dirt Cups definitely count (I'll take gummy worms over foie gras any day...well, maybe not, but still).

Not so much haute glamour after all...though I suspect some fancy-pants chefs out there may not agree.

Anyone have a good Dirt Cups recipe? I'd love to see some artful arrangements, color variation of the worm, texture variation of the pudding/frosting/whatever you put in dirt cups...

Best little bit from the article: The mention of this hip new restaurant in Paris called Sensing. If I could suddenly be in Paris in 1 hour, this is where I would want to eat. They offer a—and I quote— "Le Snacking" menu. Love it.

Bits and Bites: Sizing up Design

So there's this great blog I follow, The Daily Olive. It's really one of my favorites—it is unwaveringly dedicated to the intersection of food and design, and highlights tons of cool new products. Today's Post however gave me reason to pause. I'm not sure how much wine goes into a standard serving over in the Czech Republic (where these hand blown glasses are made), but does anyone else but me find The Glass of Truth Tumbler to be horribly small in comparison to the hand it's being held by? And the grip, quite frankly, is just plain awkward to look at. I usually see a glass half full, but this one is le suspect...

Bits and Bites: L.A. Times Wednesday Food Section, Four Stars ****

Wednesdays are my favorite: Food & Wine Section day. This week's section was a particularly scrumptious one, LAT. If you don't have time to check out whole section, be sure to at least scan these gems.

“AN HERB WITH OUTRE GLAMOUR”
Experimenting with greens is high on my list right now. And Amy Scattergood, LA Times Staff writer, has convinced me to take my interest in this previously harmless (predominately nutritional) experimentation to a potentially dangerous level. I’ve never cooked a leafy green that involves warning signs and the suggestion to wear gloves. I relish the challenge: bring on the stinging nettles. [Click for full article]

“A TASTE OF THINGS TO COME”
There is something about the image of a conference of culinary wizards and gastronomic magicians that, in my mind, is likened to a particular scene in Roald Dahl’s The Witches: At a convention in a hotel in England, there is a little boy hiding out, praying not to be detected by his child-hating company of witches—whose world he has found himself given total access to. In Milan, I would also be hiding out, praying not to be detected, but by secret-guarding chefs, revealing their classified techniques and off the record innovations taking place among the most creative in the world of “molecular gastronomy.” [Click for full article]

"AT CAFE ROUGE, DINNER IS THE SHOW"
yuzu kosho: a paste of yuzu citrus zest, green chile and salt. YUM. Personal food critic fan moment: "Irene, I am jealous you have tried it, I can't wait to try to make it, and this review—of which was as brilliantly nuanced as the food it described—was one of your best!" Review Here