an everlasting meal
i tend to read in the evenings, which means, in terms of this book, i am dreaming about what to cook for breakfast. "an everlasting meal: cooking with economy and grace" by tamar adler is a must-read!
you wouldn't guess it by her laid-back tone and easy manner, but she has cooked for celebrated restaurants such as chez panisse and gabrielle hamilton's prune (in NY which i really, really want to eat at). with an endorsement by alice waters, what more do you need?
adler's thesis is to use everything. no more discarding tops to root vegetables, stems, or bones. she is always thinking ahead to how she will use broth in the next meal or how to roast multiple items ahead for the week.
i love that, while she has amazing accolades in terms of her profession, she keeps it simple. consider the following about wooden spoons, "i buy a wooden spoon whenever i see one i like because i may need to throw something, and a passerby might need one. they're perfect, too, for checking doneness of certain ingredients. there's nothing that does this with more certainty: when a piece of onion, garlic, carrot, or celery can be easily broken with a wooden spoon, then, and exactly then, it is done." i just asked my mom for a simple wooden spoon from her kitchen and she gave me two. with all the fancy kitchen gadgets at our disposal, it's all i really wanted.
however, i will sing praise for my microplane. because here's how i breakfasted this morning: wake up, take stock of what i have on hand and what i feel like eating, warm olive oil in black cast iron pan, cube polenta and begin to brown, add creamy swiss cheese, two eggs, mango chutney, salt, pepper, and top with one small freshly microplaned turmeric bulb. when left to blend together, this produces a winter comfort meal of epic proportions! and don't forget to scrape the pan for the slightly carmelized sweet-savory and cheesy goodness. what is your latest everlasting meal?
you wouldn't guess it by her laid-back tone and easy manner, but she has cooked for celebrated restaurants such as chez panisse and gabrielle hamilton's prune (in NY which i really, really want to eat at). with an endorsement by alice waters, what more do you need?
adler's thesis is to use everything. no more discarding tops to root vegetables, stems, or bones. she is always thinking ahead to how she will use broth in the next meal or how to roast multiple items ahead for the week.
i love that, while she has amazing accolades in terms of her profession, she keeps it simple. consider the following about wooden spoons, "i buy a wooden spoon whenever i see one i like because i may need to throw something, and a passerby might need one. they're perfect, too, for checking doneness of certain ingredients. there's nothing that does this with more certainty: when a piece of onion, garlic, carrot, or celery can be easily broken with a wooden spoon, then, and exactly then, it is done." i just asked my mom for a simple wooden spoon from her kitchen and she gave me two. with all the fancy kitchen gadgets at our disposal, it's all i really wanted.
however, i will sing praise for my microplane. because here's how i breakfasted this morning: wake up, take stock of what i have on hand and what i feel like eating, warm olive oil in black cast iron pan, cube polenta and begin to brown, add creamy swiss cheese, two eggs, mango chutney, salt, pepper, and top with one small freshly microplaned turmeric bulb. when left to blend together, this produces a winter comfort meal of epic proportions! and don't forget to scrape the pan for the slightly carmelized sweet-savory and cheesy goodness. what is your latest everlasting meal?
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