I plunge my hands into my pockets and shiver as I stand at the periphery of a large, fallow vegetable patch at Sophia Garden. It has been a chilly, wet morning and there is only a smattering of volunteers milling about. The organic garden has been slumbering for many months but will shortly stir again, yielding some 35 different kinds of vegetables.Long ago a poet wrote, “To every thing there is
reade more...
Mr. President – Yes We Can Enjoy Roasted Beets and Goat Cheese Gratin!
Dear President Obama,I fear that you are about to find yourself embroiled in a controversial issue and I want to help you. You’ve got enough on your plate already. Do you remember when the first George Bush stated unequivocally that he hated broccoli? Do you remember the uproar, the days of negative press and the scores of elementary school children who felt completely justified in turning up
reade more...
Advice from the Kitchen GadgetGal
There’s at least one, lurking in a dark corner or recess of every kitchen – a slightly embarrassing reminder of the home cook’s irrepressible desire for miracle solutions, or proclivity for impulse-buying. They are the disappointing, the underperforming, or just-plain-dumb kitchen gadgets and appliances. We all buy them, and eventually we all toss them, or quietly donate them to junk sales. Yet,
reade more...
Lamb Two Ways and Cooking Like My Grandmother
At the risk of losing you, I begin with the punch line.The dish you see pictured above is … leftovers!!! (Cue frightening organ music)It may be nicely dressed up as a Savory Lamb Pie, but it is leftovers nonetheless. Only the pastry crust is new.In the 80s, the contents might have been tossed. In the 90s they might have gone to the compost pile. In 2009, leftovers are now the “it” weeknight
reade more...
American Irish Soda Bread and Who Is Erin, Anyway?
Happy Saint Patrick’s Day! Back in 1983 I kissed the Blarney Stone. Shortly after, I got my first job in public relations. That one big wet kiss has served me well in both my professional and personal life. Yet with all that loquacious luck at my disposal, I’ve always been at a loss to explain the phrase “Erin Go Bragh.” So, as I take this piping hot Irish Soda Bread out of the oven in honor of
reade more...
Armchair Culinary Travel - Roast Pork Loin with Turkish Spice Blend
My friend Doug has a versatile approach to cooking. He is equally at home preparing a succulent, rosemary-scented roast leg of lamb, or a piping-hot pan of Rice Krispie Treats. It’s kind of a "Barefoot Contessa meets Betty Crocker" take on the kitchen. At times, his “Three Faces of Eve” culinary personae can be confounding. “You don't have to spend a lot of money to eat well,” Doug tells me
reade more...
Big Apple Burger Banter – The Perfect Pint
My culinary compatriots, “Ms. Zany” and “Mad Me-Shell” are at it again. One day while I’m not paying attention they concoct a scheme to visit and rate the best burger joints in our midtown office neighborhood. I’ve been on a month-long peanut butter and fluff kick for lunch, so it sounds like a good idea to me.Our colleague “Splint McCullough” chimes in from his secret bunker somewhere in the
reade more...
Orange-Scented Olive Oil Cake and Remembering
Rarely a day goes by that I don’t think of my 2006 culinary tour of Italy. I was on sabbatical with no business pressures, and had weeks to immerse myself in the culture, history and ingredients of Bologna, Tuscany and Florence. It was certainly a life-affirming and life-changing experience, particularly in my understanding of how history, ingredients, agriculture, locale and family all
reade more...