above: my book right above Tyler Florence’s at the bookstore–sigh
From time to time, I see something cool you might want to know about. I’ll share it here when I see it. Kind of random, but in hopefully helpful categories. That way I have them, too.
Can’t find a cookbook you really want? Check out Bonnie Slotnick Cookbooks (NY). They’ll ship right to your door.
Best List of Fall, ’14 Cookbooks from FOOD52 (How did they miss mine?!)
High Altitude Basics: Click HERE
INGREDIENTS OR HOW TO:
Here’s the link to an epicurious.com article about how to make mascapone, clotted cream, créme frâiche etc. AT HOME.
OLIVE OIL: People ask me all the time about olive oil. Here’s my scoop: I buy the big jug at Costco for cooking and I decant it into a mustard squeeze bottle easy use when cooking. It also fits better on my counter and in my cupboard. For garnish and for salads, I buy more expensive olive oil at Williams-Sonoma and I typically buy a few bottles of Italian extra virgin oil after the holidays when they’re on sale. Otherwise I buy Olio Santo, which runs about $30 for 750 ml. Good California oil is a lot cheaper than good Italian oil and I love it. Don’t skimp on your salad oil. You’ll eat more salads if you dress them well♥
LEARNING and WRITING
The 10 Most Important Things I Learned at Culinary School (thekitchn.com)
Why It’s Important to Cook at Home Read it here and cook.
Want to have your photos published by the LA Times in WEEKENDEATS? Click here.
44 French Meals (You need to try before you die.)
Can you keep soup you’ve left out overnight by mistake or to cool? Kitchn says, “Yes, you can; just boil it for 10 minutes…” the story HERE. (If you’re scared to do this or prefer not to, throw a few ice cubes in your soup to cool it off before refrigerating. Another option is to pour it out into more shallow pans in order to cool more quickly before refrigerating or freezing.
Gorgeous antipasti or cheese or charcuterie platters here (SAVEUR)
Which fish and seafood are safe and sustainable? Click HERE for Monterey Bay Seafood Watch info.
Make your own brandied cherries right HERE.
HOW TO MAKE THE BEST COOKIE EVER. (The science behind it all.)
Rose Levy Beranbaum’s Website–for lot of baking recipes, tips, etc. She’s it.
KITCHEN INFO, STUFF, & EQUIPMENT:
WHERE TO STORE WHICH FRUITS AND WHAT VEGETABLES IN YOUR FRIDGE (What needs humidity? What doesn’t?)
I like Chef’s Catalog and shop there a lot. Of course it’s only 5 minutes from my house!
GOOD FOOD/DIET/HUNGER ISSUES:
A seismic change in how America eats? Sounds as if it’s happening, according to the NYT, here.
The Problem With Home-Cooked Meals (And why many low and middle income families can’t manage or afford them.)