Spicy. Sweet. Simple.
You can find the recipe, together with some thoughts on kitchen organization at www.brooklynlimestone.com, where the lovely Mrs. Limestone has asked me to contribute a guest post. Be sure to check out her fantastic house while you’re over there — it’s jawdropping.
You can also find the recipe [...]
It’s a common question on college application essays and at boring dinner parties – if you could have dinner with any person, living or dead, whom would you choose? Jesus figures highly in the answers I’ve heard, so do William Shakespeare and Bill Clinton (which I suppose tells you something about my circle of acquaintance). Me? My answer is always the same – Laurie Colwin. If you’ve never read Laurie Colwin’s writing, you should, right now. I stumbled on a mention of her in an article in Gourmet in 2000, which led me to a discovery of her books, Home Cooking and More Home Cooking.
Reading these was like discovering an old friend who loved food and cooking as much as I do. If she were coming over for dinner, we’d hang out in the kitchen, chopping and gossiping, then sit down with some wine and a nice simple meal from ingredients we picked up at the farmer’s market – maybe a chicken scaloppini, or a pasta dish with leeks and a nice green salad, and then we’d curl up on the couch with a cup of coffee and something we both love – gingerbread.
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I admit it – I have an ingredient fetish. My husband constantly accuses me of taking over our limited refrigerator and pantry space with an overabundance of exotic condiments and ingredients. My reaction is, of course, to deny deny deny, but I do admit that when I see a new vegetable at the farmer’s market, I can rarely resist picking one up to see what I can do with it. As you can imagine, I was particularly intrigued when I caught whiff of a new spice mix while watching last season’s Top Chef (and if you weren’t watching, why not? It’s great TV). Chef Jamie Lauren of San Francisco’s Absinthe talked about her “secret ingredient”, vadouvan, and my ears immediately perked up. What was this mysterious spice? And where could I get some? I ordered some from the Spice House, which is one of my favorite resources for dried herbs and spices. The Spice House’s vadouvan is more of a powder than the other ones I’ve seen, without the fried onion look, but it does contain onions and garlic. I decided to make an onion based butternut squash soup to boost the onion flavor and showcase the spice. The good news for you is that this recipe can be easily recreated with another curry powder, if you are not a spice fetishist. However, I don’t promise it’s going to have quite the same smoky sweet onion flavor. Full Post [...]