I had the most incredible soup dumplings in New York City's Chinatown. What is your current food obsession? I have a soup dumpling fetish right now. Add a little sassafras, mint or basil and you have a whole different dish. What is the best-bang-for-the-buck ingredient? Anything from an herb garden. What's the most important skill you need to be a great cook?Ability to taste, unbiased, and to not be such an egomaniac. I remember cooking with that before I started professionally cooking and people always loved it. Favorite cookbook of all time? The Justin Wilson #2 Cookbook: Cookin' Cajun. I'm sure there are a thousand people saying that, but it was the first time I'd heard it and it made sense. He would talk about food being sensual and earthy and sexy. It was a revelation and made total sense. We'd have hippies come from out of the mountains with cheese, herbs and vegetables and he'd barter things. I could finish his dishes and understand what he was trying to do. Who is your food mentor? When I was first starting, it was Joseph Wrede in Taos. What I learned from her was cooking with love, and cooking happy. I was always drawn to hanging out in the kitchen with my mother. In Texas, smoking and grilling is such a big part of life.
My first memory is making peanut butter cookies with my mother, and my father liked to barbeque.
#PINK GRAPEFRUIT COCKTAIL HOW TO#
Ten! years ago: For Beaming Bewitching Breads and Baked Tomato Sauceġ.5 Years Ago: Angel Hair Pasta with Raw Tomato SauceĢ.5 Years Ago: Smoky Eggplant Dip and Strawberries and Cream with Graham Crumblesģ.5 Years Ago: Rice-Stuffed Tomatoes and Almond-Crisped PeachesĤ.F&W Star Chef » See All F&W Chef Superstars Restaurants: Olivia, Lucy's Fried Chicken (Austin) Experience: Joseph's Table (Taos, NM) Picholine, Craft (New York City) Le Panier du Marché (Strasbourg, France) Education: Institute of Culinary Education (New York City) Who taught you how to cook? My parents. Seven years ago: Monkey Bread with Cream Cheese Glaze and Cauliflower and Caramelized Onion TartĮight years ago: Devil’s Chicken Thighs with Braised Leeks and Red Kidney Bean Curry Six years ago: Spaghetti with Lemon and Olive Oil Three years ago: Dijon and Cognac Beef Stew Two years ago: Spaghetti Pangrattato with Crispy Eggs It was fizzy, dark pink, tart-sweet perfection, all with a proper kick of tequila and I really, really think you should too.
#PINK GRAPEFRUIT COCKTAIL FULL#
A grapefruit junkie, I like to make it with fresh juice and a splash of lightly sweetened seltzer, but when cleaning out the fridge before we went away I found both a full pomegranate (score!) and pomegranate juice and decided to make a version with both.
We usually think of margaritas as the go-to Mexican cocktail, but the unfussy and unfancy paloma is much more a bar standard, part tequila and part grapefruit-flavored soda (usually Fresca, Squirt or Jarritos), saved on the rocks with a lime wedge, sometimes with a salt rim too. Spotty wi-fi, falling asleep shortly after the kids did each night (one who learned a new word “mom-MEE!”) and great heaps of fresh fruit at the hotel’s breakfast buffet (shamelessly one of my favorite resort things) all contributed to an overall feeling of wellness that I hope to carry with me at least for the next 15 minutes, because I believe in keeping expectations reasonable.īefore I left, however, I made us a holiday-ish cocktail that instantly became my new favorite winter thing. Instead, the warm weather found its way here and apparently it’s been full-out spring while we were away but I’m not mad, how could I be, I was sitting on a beach in the middle of winter and it was exactly what we needed, or at least the 3/4 of us that are willing to let our feet touch the sand. All January and early February, as glacial winds smacked us in our face on the walk to school - and somehow back too (uphill, both ways, etc.) - I counted down the days until we would go to Florida to visit my parents (who winter-as-a-verb there like all the other smart retirees of the Northeast) and thaw our bones for five days.
0 kommentar(er)
