The days are getting shorter and the tips are getting weirder.
Also:
1. Much love to my friends and family on the east coast. Thinking of you all!
2. Re: Tip no. 7, quick shout out to my coworkers: you know I love you guys, but you also know I sometimes need to eat my lunch in the car. xoxo
Showing posts with label video. Show all posts
Showing posts with label video. Show all posts
10/30/12
8/5/12
Video Attempt: Cooking on a (coin) Budget
As always, a million thank yous to my grandma. She's the best!
(And for the numismatists out there, don't worry, we did hold on to a few of the more
special coins.)
Grilled Polenta slightly adapted from Mario Batali / Food & Wine
olive oil
2 cups polenta
6 cups water
salt
Lightly oil two glass baking dishes. In a medium saucepan, bring 6 cups of water to a boil. Add 1 tablespoon of salt and slowly whisk in the polenta. Cook over low heat, whisking constantly, until the polenta is thick, about 5 minutes. Pour the hot polenta evenly into the two baking dishes and cover the surface directly with plastic wrap. Let stand until firm, about 25 minutes. Light a grill and oil the grates. Cut the polenta into squares and grill over moderately high heat until crisp and lightly charred, 5 minutes per side.
Tomato Sauce with Bacon and Onion via The Art of Simple Food
makes about 2 cups
Into a heavy pan over medium heat, pour: 2 tablespoons olive oil. Add 3 slices bacon (or pancetta), cut into 1/4-inch pieces. Cook until the fat is rendered and the meat is lightly browned. Remove the meat and set aside. Add to the fat left in the pan: 1 large onion, peeled and sliced thin.
Cook, stirring now and then, until soft, about 10 minutes. Add: 6 ripe medium tomatoes, peeled, seeded, and chopped, or 8 canned whole tomates, drained and chopped. Add salt to taste.
Cook for 10 minutes over low heat. Add the reserved bacon and cook for another 2 or 3 minutes. Taste for salt and adjust as needed.
[Serve squares of polenta topped with sauce and grated Parmesan.]
Grilled Pancetta-Wrapped Asparagus via Gourmet
1 pound medium asparagus (1/2 inch thick; 12 to 15)
1 tablespoon extra-virgin olive oil
12 to 15 thin slices pancetta
Equipment: 4 (12-inch) wooden skewers, soaked in water 30 minutes
Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Trim asparagus to 6 inches long, then toss with oil and 1/4 tsp pepper in a small dish. Wrap middle of each asparagus with 1 slice of pancetta. Thread 3 or 4 wrapped asparagus 1/2 inch apart onto each skewer.
Oil grill rack, then grill asparagus, uncovered, turning, until pancetta is golden brown in spots and asparagus is crisp-tender, about 6 minutes.
Grilled Polenta slightly adapted from Mario Batali / Food & Wine
olive oil
2 cups polenta
6 cups water
salt
Lightly oil two glass baking dishes. In a medium saucepan, bring 6 cups of water to a boil. Add 1 tablespoon of salt and slowly whisk in the polenta. Cook over low heat, whisking constantly, until the polenta is thick, about 5 minutes. Pour the hot polenta evenly into the two baking dishes and cover the surface directly with plastic wrap. Let stand until firm, about 25 minutes. Light a grill and oil the grates. Cut the polenta into squares and grill over moderately high heat until crisp and lightly charred, 5 minutes per side.
Tomato Sauce with Bacon and Onion via The Art of Simple Food
makes about 2 cups
Into a heavy pan over medium heat, pour: 2 tablespoons olive oil. Add 3 slices bacon (or pancetta), cut into 1/4-inch pieces. Cook until the fat is rendered and the meat is lightly browned. Remove the meat and set aside. Add to the fat left in the pan: 1 large onion, peeled and sliced thin.
Cook, stirring now and then, until soft, about 10 minutes. Add: 6 ripe medium tomatoes, peeled, seeded, and chopped, or 8 canned whole tomates, drained and chopped. Add salt to taste.
Cook for 10 minutes over low heat. Add the reserved bacon and cook for another 2 or 3 minutes. Taste for salt and adjust as needed.
[Serve squares of polenta topped with sauce and grated Parmesan.]
Grilled Pancetta-Wrapped Asparagus via Gourmet
1 pound medium asparagus (1/2 inch thick; 12 to 15)
1 tablespoon extra-virgin olive oil
12 to 15 thin slices pancetta
Equipment: 4 (12-inch) wooden skewers, soaked in water 30 minutes
Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Trim asparagus to 6 inches long, then toss with oil and 1/4 tsp pepper in a small dish. Wrap middle of each asparagus with 1 slice of pancetta. Thread 3 or 4 wrapped asparagus 1/2 inch apart onto each skewer.
Oil grill rack, then grill asparagus, uncovered, turning, until pancetta is golden brown in spots and asparagus is crisp-tender, about 6 minutes.
5/11/12
Video Attempt: Mother's Day Special
I love my mom as much as the next gal (unless the next gal has a horrible mom and does not love her), but that doesn't mean that she and I drink the same amount of Diet Coke, wear the same amount of diamond jewelry, or eat chocolate éclairs the same way. Of course, that's really beside the point. The point is that my mom and I made éclairs, and they were fantastic. So, thanks, Mom—for visiting and cooking with me and letting Matt capture the magic on camera. You've always supported all of my weird projects and for that, and everything else, I love you! Happy Mother's Day.
Chocolate Éclairs slightly adapted from Hugh Fearnley-Whittingstall and Fizz Carr's The River Cottage Family Cookbook
makes about 12
(Instead of thick pastry cream, Hugh and Fizz stuff their éclairs with whipped cream. I personally think this was a great idea.)
5 tablespoons butter
7/8 cup water
a pinch of salt
scant 2/3 cup all-purpose flour
3 free-range eggs
1 cup heavy cream (+ 2 teaspoons of sugar if you want to sweeten your whipped cream a bit.)
For the chocolate icing:
1/2 cup superfine sugar
6 tablespoons water
2 oz. dark chocolate
2 tablespoons unsalted butter
1. Preheat oven to 400F. Dice the butter, put it in the medium saucepan with the water and salt, and turn the heat to low. Stir from time to time with the wooden spoon as the butter melts. Meanwhile, sift the flour into a small bowl.
2. When the butter has melted, turn up the heat and bring the mixture to a boil. Turn off the heat and quickly add the flour to the saucepan. Immediately beat the flour into the liquid with the wooden spoon to mix all the ingredients together. After a few seconds or so, you'll find that the mixture swells into a smooth dough that comes away from the sides of the saucepan. Stop beating.
3. Remove the pan from the heat. Let the mixture cool for 3 or 4 minutes. Crack the eggs into the medium bowl and whisk them with the fork. Pour a little of the egg into the flour mixture and beat it in well. Keep adding and beating in the egg, a little at a time, until the dough looks thick, smooth, and shiny and still holds its shape well. You may not need the last 2 or 3 tablespoons of egg if your eggs are large ones.
4. If you happen to have an éclair pan, spoon the mixture into the éclair pan, keeping in mind that these things are going to puff up like crazy so you don't need much dough per éclair. If you don't have an eclair pan: spoon the mixture into a freezer bag (you'll need to scrape it out of the pan with a plastic spatula). Fold down the top of the bag to squeeze the dough to the bottom. Snip off one of the bottom corners of the bag to give you a hole about 3/8 inch long. Line two baking sheets with parchment paper. Squeeze the mixture into sausage shapes about 4 inches long onto the parchment, allowing about 1 1/2 inches of space between each one (they should at least double in size in the oven). You should be able to make about 12.
5. Oven gloves on. (That's what Hugh and Fizz calls them. Kinda cute.) Place the baking sheets in the hot oven and leave for about 30 minutes. When the éclairs are ready, they should be puffed up, a good golden brown all over, and feel hard when you poke one with a knife. Oven gloves on again. Take out the baking sheet and turn off the oven.
6. Immediately take each éclair off the sheets and, with the point of a knife, gently slit the side to let out the steam. (Otherwise the steam sits trapped in the eclair and turns back to water, leaving you with a soggy pastry.) Let them cool and dry out on the wire rack.
7. Whip the cream in the small bowl with the whisk (adding the two teaspoons of sugar if you're adding it, about halfway through) until it's just thick enough to hold its shape. Put it in the fridge while you make the chocolate icing.
8. For the icing, put the sugar and water in a small saucepan, place it in the stove, and turn the heat to low. Heat gently, stirring all the time with a wooden spoon to dissolve the sugar. Bring to a boil and boil fast for 3 minutes. Remove the pan from the heat and wait for a few minutes for the syrup to cool down (you can speed this up by dipping the bottom of the pan in a bowl of cold water, if you like). Meanwhile, break up the chocolate and cut the butter into chunks.
9. When the syrup is very warm, rather than very hot, add the chocolate and butter. Stir until both have melted and blended to a smooth, glossy sauce. Let cool, stirring occasionally. When the sauce starts to thicken, it's ready to ice your eclairs.
10. When the pastries are cool, use a teaspoon to fill the inside of each éclair with whipped cream (you may need to enlarge the slit that you made before). Then take a different teaspoon and smear the chocolate icing generously over each eclair. Leave the eclaris on the wire rack until the icing has set. In the unlikely event that you're not going to eat them straight away, you can put them in the fridge for a few hours.
Chocolate Éclairs slightly adapted from Hugh Fearnley-Whittingstall and Fizz Carr's The River Cottage Family Cookbook
makes about 12
(Instead of thick pastry cream, Hugh and Fizz stuff their éclairs with whipped cream. I personally think this was a great idea.)
5 tablespoons butter
7/8 cup water
a pinch of salt
scant 2/3 cup all-purpose flour
3 free-range eggs
1 cup heavy cream (+ 2 teaspoons of sugar if you want to sweeten your whipped cream a bit.)
For the chocolate icing:
1/2 cup superfine sugar
6 tablespoons water
2 oz. dark chocolate
2 tablespoons unsalted butter
1. Preheat oven to 400F. Dice the butter, put it in the medium saucepan with the water and salt, and turn the heat to low. Stir from time to time with the wooden spoon as the butter melts. Meanwhile, sift the flour into a small bowl.
2. When the butter has melted, turn up the heat and bring the mixture to a boil. Turn off the heat and quickly add the flour to the saucepan. Immediately beat the flour into the liquid with the wooden spoon to mix all the ingredients together. After a few seconds or so, you'll find that the mixture swells into a smooth dough that comes away from the sides of the saucepan. Stop beating.
3. Remove the pan from the heat. Let the mixture cool for 3 or 4 minutes. Crack the eggs into the medium bowl and whisk them with the fork. Pour a little of the egg into the flour mixture and beat it in well. Keep adding and beating in the egg, a little at a time, until the dough looks thick, smooth, and shiny and still holds its shape well. You may not need the last 2 or 3 tablespoons of egg if your eggs are large ones.
4. If you happen to have an éclair pan, spoon the mixture into the éclair pan, keeping in mind that these things are going to puff up like crazy so you don't need much dough per éclair. If you don't have an eclair pan: spoon the mixture into a freezer bag (you'll need to scrape it out of the pan with a plastic spatula). Fold down the top of the bag to squeeze the dough to the bottom. Snip off one of the bottom corners of the bag to give you a hole about 3/8 inch long. Line two baking sheets with parchment paper. Squeeze the mixture into sausage shapes about 4 inches long onto the parchment, allowing about 1 1/2 inches of space between each one (they should at least double in size in the oven). You should be able to make about 12.
5. Oven gloves on. (That's what Hugh and Fizz calls them. Kinda cute.) Place the baking sheets in the hot oven and leave for about 30 minutes. When the éclairs are ready, they should be puffed up, a good golden brown all over, and feel hard when you poke one with a knife. Oven gloves on again. Take out the baking sheet and turn off the oven.
6. Immediately take each éclair off the sheets and, with the point of a knife, gently slit the side to let out the steam. (Otherwise the steam sits trapped in the eclair and turns back to water, leaving you with a soggy pastry.) Let them cool and dry out on the wire rack.
7. Whip the cream in the small bowl with the whisk (adding the two teaspoons of sugar if you're adding it, about halfway through) until it's just thick enough to hold its shape. Put it in the fridge while you make the chocolate icing.
8. For the icing, put the sugar and water in a small saucepan, place it in the stove, and turn the heat to low. Heat gently, stirring all the time with a wooden spoon to dissolve the sugar. Bring to a boil and boil fast for 3 minutes. Remove the pan from the heat and wait for a few minutes for the syrup to cool down (you can speed this up by dipping the bottom of the pan in a bowl of cold water, if you like). Meanwhile, break up the chocolate and cut the butter into chunks.
9. When the syrup is very warm, rather than very hot, add the chocolate and butter. Stir until both have melted and blended to a smooth, glossy sauce. Let cool, stirring occasionally. When the sauce starts to thicken, it's ready to ice your eclairs.
10. When the pastries are cool, use a teaspoon to fill the inside of each éclair with whipped cream (you may need to enlarge the slit that you made before). Then take a different teaspoon and smear the chocolate icing generously over each eclair. Leave the eclaris on the wire rack until the icing has set. In the unlikely event that you're not going to eat them straight away, you can put them in the fridge for a few hours.
4/17/12
Video Attempt: Bon Appétempt Goes to Paris
As per usual with these things, I'll begin with an apology: I'm sorry that I wasted the roe. While watching this video, I got a deep pang of regret that I didn't try to cook/eat that portion of the coquilles (scallops). Also, this video marks the end to our Parisian wrap-ups. Yes, it's back to the real world, Los Angeles, avocados, and hot sauce. Not a bad place to be.
Keller writes: "I always buy big scallops, graded U7, which means there are 7 of this size in a pound, and for this dish, we brine them to season them all the way through."
(Even though I essentially halved this recipe in the video, here, I'm giving you Keller's recipe as it was originally printed, since I honestly don't know what size our scallops were and can't even remember how much we bought in terms of weight. Sorry! We were on vacation?)
2 cups kosher salt, plus more to taste
2 cups hot water
8 cups cold water
12 U7 sea scallops (about 1 3/4 pounds; see headnote), preferably dry-packed, tough side muscle removed from each one
About 2 tablespoons (1 ounce) Clarified Butter*
1/2 lemon (optional)
Line a small baking sheet with paper towels. Combine the 2 cups salt with the hot water in a large bowl, stirring to dissolve the salt. Add the cold water.
Add the scallops to the brine and let stand for 10 minutes (no longer, or the scallops may become too salty). Drain the scallops, rinse under cold water, and arrange in a single layer on the paper towels.
Heat the clarified butter in a large stainless steel frying pan over medium-high heat until it ripples and begins to smoke. (Although you may be tempted to use a nonstick pan, a stainless steel pan will produce a more beautiful caramelized exterior.) Sprinkle the scallops lightly with salt and add them to the pan, without crowding. (If necessary, cook the scallops in two pans or in 2 batches; if they touch, they will steam rather than caramelize.) Cook, without moving the scallops, until the bottoms are a rich golden brown, 3 to 3 1/2 minutes. Turn the scallops and caramelize the second side.
Transfer the scallops to a serving platter and serve with a squeeze of lemon juice on top, if desired.
*This is from me, Amelia. To clarify butter, melt 3 tablespoons on the stove top and then skim off or pour off the clear yellow, liquid component, leaving behind as much of the white milk solid part as possible. The clear yellow stuff is what you want. For a much much better how-to and description, check out Mr. Lebovitz's site.
Arugula Salad with Lemon Dressing
4 tablespoons extra-virgin olive oil2 tablespoons fresh lemon juice (or more to taste)
salt and pepper
1 bunch/bag of arugula
Parmesan cheese
1 bunch/bag of arugula
Parmesan cheese
I like this dressing really lemony, so I start with about 4 tablespoons of of olive oil and 2 tablespoons freshly squeezed lemon juice in a small bowl or, as showcased, glass. Add a few healthy pinches of kosher salt and a few dashes of pepper. Stir it up and taste it. If it's too tart, I add more olive oil. Not tart enough, I add more lemon. You get the idea. Once it tastes delicious, I pour it over the arugula and toss with some grated Parmesan. If you have tomatoes on hand, sure, throw some in there too.
2/12/12
Video Attempt: A Moveable Dinner Party
First things first: thank you to Ali and James for coming to dinner and committing to keeping the night moving. It was such a pleasure to sit in the bathtub together. Secondly, I must say, this is one of those moments I find myself so thankful for this small, creative outlet. Where else could I share my combined love for Barefoot Contessa, dancing, and having friends over for dinner? I hope you enjoy it!
Lentil Vegetable Soup via Ina Garten
1 pound French green lentils (which is 2 1/2 cups lentils, which I think is really really good to know.)
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
French Chocolate Bark via Ina Garten
8 ounces very good semisweet chocolate, finely chopped
8 ounces very good bittersweet chocolate, finely chopped
1 cup whole roasted, salted cashews (I used peanuts, which worked fine. I think the important thing here is that the nuts be salted and roasted.)
1 cup chopped dried apricots
1/2 cup dried cranberries
Directions
Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water.
Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet.
Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.
Lentil Vegetable Soup via Ina Garten
1 pound French green lentils (which is 2 1/2 cups lentils, which I think is really really good to know.)
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
French Chocolate Bark via Ina Garten
8 ounces very good semisweet chocolate, finely chopped
8 ounces very good bittersweet chocolate, finely chopped
1 cup whole roasted, salted cashews (I used peanuts, which worked fine. I think the important thing here is that the nuts be salted and roasted.)
1 cup chopped dried apricots
1/2 cup dried cranberries
Directions
Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water.
Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet.
Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.
1/15/12
Video Attempt: Poutine
As per usual, a few things to note:
1. Thank you, Tim! I love when Internet friendships turn into real-world friendships.
2. If you attempt this dish at home, a few words of advice: invite friends and maybe include a giant salad. When I say, "Let's go finish this," at the end of the video, what I probably should have said is: "Let's go have a few more bites!" As it turns out, there's a reason why at Animal, this dish comes towards the end and is best shared with a group—it's super rich.
Poutine with Oxtail Gravy
I combined two recipes to make this crazy dish. If there's any trick, it's in timing it so that the French fries don't sit for too long before the gravy is ready. Definitely start with the oxtail and then, when it only has a half hour or so left in the oven, start the fries. That way, you can plate the hot fries; cover with the hot gravy and meat, and then sprinkle with cheese.
A stew of oxtail and onions via Nigel Slater's Tender
olive oil
oxtail (4 pounds)
large onions - 2
3 bay leaves
a glass of white wine
heavy cream 1 1/4 cups
smooth Dijon mustard - a tablespoon
whole-grain mustard - a tablespoon
1/2-3/4 cup cheese curds or grated cheddar (for sprinkling on top later)
Warm a little olive oil in a Dutch oven or other heavy pot. Season the oxtail all over with salt and black pepper. Lower into the oil and let color on all sides. Meanwhile halve, peel, and thinly slice the onions, while occasionally turning the meat so that it browns lightly and evenly. Remove the oxtail from the pot and add the onions, letting them soften a little but not color.
Preheat the oven to 325 (not 375, which is WRONG). Hide the meat among the onions, tuck in the bay leaves, and pour over the white wine. Lay a piece of buttered or oiled wax paper over the top, then cover with a lid. Bake for two and half hours, checking now and again that is not dry. If it is, add a little more liquid. Remove from the oven.
Lift the lid and remove the meat to a warm dish. Pour off any obvious fat from the pan, then stir in the cream and the mustards, and check the seasoning. Bring to a boil on the stove and bubble hard for five to ten minutes to reduce the quantity, stirring in any pan stickings as you go. Once it's reduced, you're good to go!
French fries via America's Test Kitchen
2 1/2 pounds Yukon Gold potatoes, scrubbed, dried, sides squared off, and cut lengthwise in 1/4 inch by 1/4 inch batons
6 cups peanut oil (I used Safflower oil.)
salt
Combine the potatoes and oil in a large Dutch oven. Cook over high heat until the oil has reached a rolling boil, about 5 minutes. Continue to cook, without sitrring, until the potateos are pale golden and the exteriors are beginning to crisp, about 15 minutes. [the fragile Yukon Gold potatoe tends to break into pieces if you stir before giving it the full 15 minutes, so be patient here, friends!)
Using tongs, stir the potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5 to 10 minutes longer. Using a skimmer or slotted spoon, transfer the fries to a thick paper bag or paper towels. Season with the salt to taste, check to see if Kennywood's open, and serve immediately. [And by serve, obviously, I mean, top with gravy, meat, and cheese!] [You're welcome!]
1. Thank you, Tim! I love when Internet friendships turn into real-world friendships.
2. If you attempt this dish at home, a few words of advice: invite friends and maybe include a giant salad. When I say, "Let's go finish this," at the end of the video, what I probably should have said is: "Let's go have a few more bites!" As it turns out, there's a reason why at Animal, this dish comes towards the end and is best shared with a group—it's super rich.
Poutine with Oxtail Gravy
I combined two recipes to make this crazy dish. If there's any trick, it's in timing it so that the French fries don't sit for too long before the gravy is ready. Definitely start with the oxtail and then, when it only has a half hour or so left in the oven, start the fries. That way, you can plate the hot fries; cover with the hot gravy and meat, and then sprinkle with cheese.
A stew of oxtail and onions via Nigel Slater's Tender
olive oil
oxtail (4 pounds)
large onions - 2
3 bay leaves
a glass of white wine
heavy cream 1 1/4 cups
smooth Dijon mustard - a tablespoon
whole-grain mustard - a tablespoon
1/2-3/4 cup cheese curds or grated cheddar (for sprinkling on top later)
Warm a little olive oil in a Dutch oven or other heavy pot. Season the oxtail all over with salt and black pepper. Lower into the oil and let color on all sides. Meanwhile halve, peel, and thinly slice the onions, while occasionally turning the meat so that it browns lightly and evenly. Remove the oxtail from the pot and add the onions, letting them soften a little but not color.
Preheat the oven to 325 (not 375, which is WRONG). Hide the meat among the onions, tuck in the bay leaves, and pour over the white wine. Lay a piece of buttered or oiled wax paper over the top, then cover with a lid. Bake for two and half hours, checking now and again that is not dry. If it is, add a little more liquid. Remove from the oven.
Lift the lid and remove the meat to a warm dish. Pour off any obvious fat from the pan, then stir in the cream and the mustards, and check the seasoning. Bring to a boil on the stove and bubble hard for five to ten minutes to reduce the quantity, stirring in any pan stickings as you go. Once it's reduced, you're good to go!
French fries via America's Test Kitchen
2 1/2 pounds Yukon Gold potatoes, scrubbed, dried, sides squared off, and cut lengthwise in 1/4 inch by 1/4 inch batons
6 cups peanut oil (I used Safflower oil.)
salt
Combine the potatoes and oil in a large Dutch oven. Cook over high heat until the oil has reached a rolling boil, about 5 minutes. Continue to cook, without sitrring, until the potateos are pale golden and the exteriors are beginning to crisp, about 15 minutes. [the fragile Yukon Gold potatoe tends to break into pieces if you stir before giving it the full 15 minutes, so be patient here, friends!)
Using tongs, stir the potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5 to 10 minutes longer. Using a skimmer or slotted spoon, transfer the fries to a thick paper bag or paper towels. Season with the salt to taste, check to see if Kennywood's open, and serve immediately. [And by serve, obviously, I mean, top with gravy, meat, and cheese!] [You're welcome!]
12/17/11
Video Attempt: Holiday Cocktails and Spicy Almonds
For the record, I had a bad feeling about using the coffee mug in place of a cocktail shaker—I even told Matt that I didn't think it would work. If I could have it back, I would have improvised the shaker differently, but these things happen. Also, the new stocking my mom made Matt is absolutely perfect. I'll have to show it to you someday soon.
Point being... happy holidays, everyone! I hope you have a bunch of days off from work and are able to relax with great friends, family, food, and maybe even a few cocktails!
p.s. To purchase the tote bag featured at the end, go here!
Chartreuse Cocktail (adapted from Martha Stewart Living)
makes 2 cocktails
1/4 cup Chartruese
1/4 cup gin
2 tablespoons freshly squeezed lime juice
1 tablespoon simple syrup (recipe follows)
1/2 cup sparkling water
ice cubes
To make simple syrup, bring 1/2 cup sugar and 1/2 cup water to a boil in a small saucepan. Cook, stirring, until sugar dissolves. Let cool.
Combine Chartruese, gin, lime juice and simple syrup in a large glass or liquid measuring cup. Divide evenly into two ice-filled glasses and top off with sparkling water.
'Egg Nogg' via The Savoy Cocktail Book
1 egg
1 tablespoon powdered sugar
1 glass of any spirit desired (We used a shot glass to measure 1 glass.)
Fill glass with milk. Shake well and strain into long tumbler. Grate a little nutmeg on top. [These are the directions as they're written in this cool little book. I don't think you can go wrong with it... Oh, wait. You can. You definitely can.]
Pink Rose Cocktail via The Savoy Cocktail Book
The white of 1 egg
1 teaspoon grenadine
1 teaspoon lemon juice
1 teaspoon sweet cream [We mixed a bit of half and half with simple syrup.]
2/3 glass dry gin [Again, I think glass here means a shot glass.]
Shake well and strain into cocktail glass.
Spicy Almonds via Ellie Krieger
2 cups whole, unsalted almonds
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 teaspoons olive oil
1/4 teaspoon hot pepper sauce
Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.
In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.
Point being... happy holidays, everyone! I hope you have a bunch of days off from work and are able to relax with great friends, family, food, and maybe even a few cocktails!
p.s. To purchase the tote bag featured at the end, go here!
Chartreuse Cocktail (adapted from Martha Stewart Living)
makes 2 cocktails
1/4 cup Chartruese
1/4 cup gin
2 tablespoons freshly squeezed lime juice
1 tablespoon simple syrup (recipe follows)
1/2 cup sparkling water
ice cubes
To make simple syrup, bring 1/2 cup sugar and 1/2 cup water to a boil in a small saucepan. Cook, stirring, until sugar dissolves. Let cool.
Combine Chartruese, gin, lime juice and simple syrup in a large glass or liquid measuring cup. Divide evenly into two ice-filled glasses and top off with sparkling water.
'Egg Nogg' via The Savoy Cocktail Book
1 egg
1 tablespoon powdered sugar
1 glass of any spirit desired (We used a shot glass to measure 1 glass.)
Fill glass with milk. Shake well and strain into long tumbler. Grate a little nutmeg on top. [These are the directions as they're written in this cool little book. I don't think you can go wrong with it... Oh, wait. You can. You definitely can.]
Pink Rose Cocktail via The Savoy Cocktail Book
The white of 1 egg
1 teaspoon grenadine
1 teaspoon lemon juice
1 teaspoon sweet cream [We mixed a bit of half and half with simple syrup.]
2/3 glass dry gin [Again, I think glass here means a shot glass.]
Shake well and strain into cocktail glass.
Spicy Almonds via Ellie Krieger
2 cups whole, unsalted almonds
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 teaspoons olive oil
1/4 teaspoon hot pepper sauce
Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.
In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.
11/18/11
Video Attempt: Deep Dish Pumpkin Meringue Pie
My senior year of college, I made a movie with my parents’ Hi8 camera, which I called: The Senior Documentary. It was nothing special as far as production value goes, hardly anything kids today—with their DSLRs, iMovies, and iClouds—would call Internet-worthy. It was just home-movie style, unedited and unscripted scene after scene that I shot of my roommates and me throughout the year. The whole thing lives on a VHS tape, and though I would love to, I haven’t been able to watch it since Matt and I got rid of our VHS player, 6 or 7 years ago.There was one short, scripted drama, however, titled A Wartime Romance, which starred me and my roommates, one of whom was Mary Anne who I introduced you to last week. Well, without further adieu, I give you Mary Anne and my latest onscreen performance: Bon Appétempt Makes a Pumpkin Pie. Happy Thanksgiving, and hope you enjoy watching our all-day baking adventure as much as we enjoyed this pie!
Deep Dish Pumpkin Meringue Pie via Martha Stewart with many a note from yours truly
For the Crust / a.k.a. Pate Brisee
2 1/2 cups all-purpose flour
1 tablespoon sugar
Salt
2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
Shape dough into 2 small disks, and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour.
FYI: For this pumpkin pie, you only need one of these disks of dough. You can freeze the other half and use it for your next pie down the road or, you could always make another pie that doesn't require a layer of crust on top! Pecan, perhaps?
Filling
3 large eggs
1 can (15 ounces) pure pumpkin puree
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
Coarse salt
1/4 teaspoon freshly grated nutmeg
Meringue
2 cups granulated sugar
8 large egg whites, room temperature
Set 8 eggs out so that they can start to think about coming to room temperature. (For the fluffiest meringue, you want room temp. eggs.)
Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch deep-dish pie plate. Trim edges, leaving a 1-inch overhang; fold edges under and crimp as desired. Refrigerate for 30 minutes.
Line crust with parchment, and fill with pie weights or dried beans. Bake until edges just start to turn golden, about 15 minutes. (Careful taking this out of the oven! You'll notice that with mine, when I grabbed it, I knocked one of the edges in with my oven mitt so it looks kind of smooshed on one side. Minor bummer.) Remove pie weights or beans and parchment. Bake until crust is golden brown, 15 to 20 minutes more. Let cool on a wire rack.
Meanwhile, make the filling: Whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and the nutmeg in a large bowl. (In the video, I forgot to say brown sugar and cornstarch. SORRY. They're in there!)
Reduce oven temperature to 325 degrees. Pour filling into cooled crust. Bake until center is set but still slightly wobbly, 50 to 55 minutes. Let cool in pie plate set on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight). (If possible take your time letting the pie cool completely. In a rush for time, and with Mary Anne leaving early the next morning, we chilled ours for only about 2 hours, and what ends up happening is that the meringue kind of sinks into the middle of the pie a bit. Not the end of the world, but not ideal either)
Just before serving, make the meringue: Combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion.
Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown. OR: For those torch-less people out there (like us), blast your oven to 500 and bake the entire pie until the meringue starts to brown. If the oven is hot enough, this should only take a few minutes.
10/30/11
Video Attempt: Oysters with Shallot Vinegar & Champagne
Friends, a few things to note about the above video attempt:
1. I swear again. I’m sorry. I am letting down my in-laws and Grandma. Going forward, I will work on this... I swear. (Pun!)
2. It was very hard to spend a morning of shucking oysters without periodically muttering “oyster smiling” as a non sequitur. If you don’t know the reference, do yourself a favor and watch this Paul Rudd / Tim and Eric video.
3. At last, Matthew makes not one, but TWO cameos! How about that?
Oysters with Shallot Vinegar adapted from John Pawson and Annie Bell's Living and Eating
a scant tablespoon minced shallots
1 tablespoon chopped chives
3 tablespoons apple cider vinegar
6-12 oysters per person
tools: oyster knife, some manner of work glove, dish towel
Mix shallots, chives, and cider in a small bowl. Set aside.
Shuck oysters!
Here's the thing. I don't know how people shucked oysters for the first time before videos. I mean, I read Pawson and Bell's rather in-depth instructions to a T and feel as though I acquired more knowledge by watching this video. However, that guy in the video is an oyster-shucking champion and made it look way too easy. So, for those of you who have never shucked before, I really hope my video helps. I hope you can see that the real trick is in placing the oyster knife in the hinge area and, with pressure, twisting it up and down... up and down. At first, I was so worried about stabbing myself, but by the end, I realized I was placing too much emphasis on steady pressure and not enough on that leverage-gaining, twisting motion. As soon as the focus was on the twisting motion, I didn't think about gouging my palm as much. Once you're in there, make sure to scrape the top shell with the knife in order to free the oyster from where it has attached itself. And remember: the first one is the hardest. Once you get past that, you will be golden!
Also, once opened, the oyster should look opaque and wet, as if enjoying the soak in its own liquid. It should smell like the sea. I know that I was very afraid of a "bad oyster," but all of mine were great, which is another reason I went with Fanny Bay oysters (as I read online somewhere that you never find a bad Fanny Bay). Lastly, if this is your first time shucking, you are bound to get some shell fragments in the oyster. Just clear the ones you can see and try not to stress too much about the ones you find in your mouth later. At least, that's what I did.
Serve with the shallot vinegar and a glass of champagne, and enjoy!
10/9/11
Video Attempt: Crêpes Suzette
Hi, friends! Inspired once again by Julia and Jacques, Matt and I made another video of our own. This time, instead of pizza with burnt walnuts, we take you on the epic journey of making our own crêpes and intentionally lighting them on fire. As a bonus, I also let you in on one of Matt's famous URL purchases. (You probably didn't know this, but he is the proud owner of a few very strange URLs.) As always, I hope you enjoy!
Crêpes Suzette (adapted from Food and Wine)
Crêpes
2 large eggs
3/4 cup all-purpose flour
1/2 cup milk
1/8 teaspoon salt
1/2 teaspoon sugar
1/3 cup cold water
1 tablespoon canola oil
1 tablespoon melted unsalted butter, plus more butter for the skillet
Orange Butter
6 tablespoons unsalted butter, plus more for buttering
about 1/4 cup of sugar cubes, plus more for sprinkling
1 orange
1/3 cup fresh orange juice (from the aforementioned orange)
1/4 cup Grand Marnier
2 tablespoons Cognac
Long-handle matches
Directions
In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter.
Heat a 6-inch crêpe pan (I used a 9-inch.) or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crêpe curl up and start to brown -- about 45 seconds. Flip the crêpe(!) and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crêpe out onto a plate. Repeat with the remaining batter to make 12 crêpes, buttering the skillet a few times as necessary.
[Here's where I went off course from the Food & Wine version, and while my crêpes turned out absolutely great, for the much-tested F&W recipe, go here.]
Take 3 to 5 sugar cubes and rub them against the skin of the orange until the cubes are nice and orange-colored/flavored. Then, juice the orange until you get 1/3 cup of the good stuff/juice. Set this aside. Now, melt 6 tablespoons of butter in a large skillet. Once it's melted, you can take it off heat or turn it down really low while you dip the crêpes individually into the butter. Take one crêpe and dunk half of the one side in the butter and then the other half of the opposite side. Next, fold it in half in the pan and then fold it in half again so that you are left with this little quarter circle in the pan. (If these directions don't make sense, I encourage you to watch the folding demonstration on either my video or the Julia and Jacques video.) Do this to all of your crêpes. Once they're all in there, turn the heat to medium-low and add all of the sugar cubes--the orange ones and the non-orange ones alike. Add your orange juice too, and wait until the sugar starts to caramelize in the pan. Once the sugar has completely caramelized, you are ready to add the alcohol and light this SOB on fire!
Safety tip: Never pour the alcohol into the pan straight from the bottle. (Even though if you watch the J&J video, Jacques totally wants to pour the alcohol straight from the bottle, but Julia won't let him.)
OK, so from your measuring cup, pour the alcohol on top of your pan full of crêpes. Calmly and with great confidence, light your long-handled match and set the liquid on fire. If possible (This wasn't really possible for me.), take a spoon, and spoon the liquid on top of the crepes so as to baste them. The good news is that the alcohol will eventually burn off, so if you can't get in there, just be patient and soon enough, your lovely crêpes will stop burning. Once this has happened, turn off heat, congratulate yourself, and enjoy a lovely, homemade crêpe suzette!
9/11/11
Video Attempt: Caramelized-Onion and Gorgonzola P(r)izza
Friends! For this video attempt, (unlike the Robyn one) I have no real their version to show you. All I can say is that when Matt and I shot this last weekend, I had many sources of inspiration—specifically, I’m talking about Dr. Steve Brule, Barefoot Contessa, Kenny Shopsin, the Julia and Jacques Cooking at Home DVD my grandma sent me a few months ago, and all of my other favorite people and entities who inspire me in the realm of cooking and entertainment.
I hope you can see what I mean, but mostly, I hope you enjoy!
(Warning: This video is rated PG-13 for language.) (Sorry.)
(Warning: This video is rated PG-13 for language.) (Sorry.)
Caramelized-Onion and Gorgonzola Pizza adapted from Gina Marie Miraglia Eriquez via Gourmet
ingredients
¼ cup olive oil
1 ¼ pounds onions (2 large), halved lengthwise and thinly sliced
Jamie Oliver’s pizza dough or 14 to 16 ounce purchased pizza dough, thawed if frozen
¼ pound Gorgonzola dolce, crumbled (1 cup)
½ cup walnuts, toasted and coarsely chopped
¼ cup chopped flat-leaf parsley
directions
Heat 1/4 cup oil in a 12-inch heavy skillet over medium-low heat until it shimmers, then cook onions with 1/2 tsp salt and 1/4 tsp pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.
Stretch dough into a roughly 12- by 10-inch rectangle on a large baking sheet. Preheat oven to 500-550 degrees. Let the dough rest for 10-15 minutes while the oven gets hot.
Spread dough evenly with onions and cheese. Place it in the middle of the oven and cook until crusts are brown and cheese has melted, about 7-10 minutes.
Sprinkle cooked pizza with nuts, and parsley. Slice yourself a slice (or have someone else slice you a slice). Enjoy!
7/9/11
Robyn's "Call Your Girlfriend"
How else to explain this week's post other than the fact that I couldn't get this music video out of my head? I kept watching it over and over again until eventually I found myself emailing my friends sentences like: "I want to bon appetempt this video." And I guess when you say this kind of thing to people who happen to be talented and hilarious go-getters that will also allow you to take over a room of their house for the afternoon, borrow their clothes, and helpfully shout directions at you while you dance, the below happens—the below being Bon Appetempt's first music video.
Robyn's version:
12/5/10
Nora Ephron's Swiss Potato Pancake
As an adult with a shower stall that seems to always needs a scrub, a bag of clothing that's been on its way to Goodwill for weeks, and a letter from my car insurance stating, "We determined that the driver of your vehicle was principally at fault because under California law, a driver is responsible for steering clear of any obstacles," it’s easy to forget about those tangible moments of triumph that used to occur a little more often and easily when you were younger and played varsity tennis or were, say, a competitive gymnast with super unrealistic dreams of a college scholarship. I’m talking about physical moments of triumph—of connecting your handspring series on the high beam or hitting a backhand winner down the line and without shame or fear, pumping your fist and yelling, "C'mon!"
And I think this is one of the reasons I like cooking so much. Because, in a way, each completed meal or dish is a version of this—a mini moment of triumph.
In similarly related news, I recently read Nora Ephron’s Heartburn—it reminded me of something Woody Allen may have written if he were a thirty-five-year-old woman who was way into food. The book was great, but what I enjoyed the most were the recipes and descriptions of the food. Truly, I have never been more inspired to cook and eat a potato. Ephron makes the potato something to lust after. For the narrator, this starchy tuber is entwined with falling in and out of love. “I have friends who begin with pasta, and friends who begin with rice, but whenever I fall in love, I begin with potatoes,” she writes before going on to clarify that she is not talking about plain potatoes but crisp ones. But crisp potatoes take time. “And time, as any fool can tell you, is what true romance is about. In fact, one of the main reasons why you must make crisp potatoes in the beginning is that if you don’t make them in the beginning, you never will. I’m sorry to be so cynical about this, but that’s the truth.”
Of the two crisp potato recipes she describes, I chose Swiss potatoes. Apart from wanting to remain in the beginning and this recipe sounding completely indulgent and satisfying, I chose Swiss potatoes because I loved the way the recipe is written—it's simple and cute, but not cloying and the unapologetic paper towel usage gives it a nicely dated, 80s feel, which is reason enough itself.
For Swiss potatoes: Peel 3 large (or 4 small) russet potatoes (or all-purpose if you can’t get russets) and put them in cold water to cover. Start 4 tablespoons butter and 1 tablespoon cooking oil melting in a nice heavy large frying pan. Working quickly, dry the potatoes and grate them on the grating disk of the Cuisinart. Put them into a colander and squeeze out as much water as you can. Then dry them again on paper towels. You will need more paper towels to do this than you ever thought possible. Dump the potatoes into the frying pan, patting them down with a spatula, and cook over medium heat for about 15 minutes, until the bottom of the pancake is brown. Then, while someone is watching, loosen the pancake and, with one incredibly deft motion, flip it over. Salt it generously. Cook 5 minutes more. Serves two.
Can you see where this is going? The part about “with one incredibly deft motion, flip it over” sounded like it had mini-triumph potential written all over it. Originally, Matt was going to step in as the “someone watching,” but then we had the brilliant idea to record it.
I realize that it may not look like much, but I had never flipped anything like that before, and clearly, I had my doubts. My heart was racing. My palms were sweaty. But, alas, I did it. And on top of it all, the pancake was insanely delicious. It was everything you could ever want from a potato. It was hot, buttery, crispy but soft in the center. And whether you're in the beginning, middle, or end (of falling in love or otherwise), if I were you, I would make this as soon as possible.
And I think this is one of the reasons I like cooking so much. Because, in a way, each completed meal or dish is a version of this—a mini moment of triumph.
In similarly related news, I recently read Nora Ephron’s Heartburn—it reminded me of something Woody Allen may have written if he were a thirty-five-year-old woman who was way into food. The book was great, but what I enjoyed the most were the recipes and descriptions of the food. Truly, I have never been more inspired to cook and eat a potato. Ephron makes the potato something to lust after. For the narrator, this starchy tuber is entwined with falling in and out of love. “I have friends who begin with pasta, and friends who begin with rice, but whenever I fall in love, I begin with potatoes,” she writes before going on to clarify that she is not talking about plain potatoes but crisp ones. But crisp potatoes take time. “And time, as any fool can tell you, is what true romance is about. In fact, one of the main reasons why you must make crisp potatoes in the beginning is that if you don’t make them in the beginning, you never will. I’m sorry to be so cynical about this, but that’s the truth.”
Of the two crisp potato recipes she describes, I chose Swiss potatoes. Apart from wanting to remain in the beginning and this recipe sounding completely indulgent and satisfying, I chose Swiss potatoes because I loved the way the recipe is written—it's simple and cute, but not cloying and the unapologetic paper towel usage gives it a nicely dated, 80s feel, which is reason enough itself.
For Swiss potatoes: Peel 3 large (or 4 small) russet potatoes (or all-purpose if you can’t get russets) and put them in cold water to cover. Start 4 tablespoons butter and 1 tablespoon cooking oil melting in a nice heavy large frying pan. Working quickly, dry the potatoes and grate them on the grating disk of the Cuisinart. Put them into a colander and squeeze out as much water as you can. Then dry them again on paper towels. You will need more paper towels to do this than you ever thought possible. Dump the potatoes into the frying pan, patting them down with a spatula, and cook over medium heat for about 15 minutes, until the bottom of the pancake is brown. Then, while someone is watching, loosen the pancake and, with one incredibly deft motion, flip it over. Salt it generously. Cook 5 minutes more. Serves two.
I realize that it may not look like much, but I had never flipped anything like that before, and clearly, I had my doubts. My heart was racing. My palms were sweaty. But, alas, I did it. And on top of it all, the pancake was insanely delicious. It was everything you could ever want from a potato. It was hot, buttery, crispy but soft in the center. And whether you're in the beginning, middle, or end (of falling in love or otherwise), if I were you, I would make this as soon as possible.
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