One of my favorite desserts on this planet (yes, we’re going for High Melodrama today, also, it’s that wonderful) is affogato, which translates from Italian as “drowned.” The lucky drowner is top-notch vanilla gelato, and it is draped in a single shot of freshly-pulled espresso. I see you arching your eyebrows and you are full of questions, aren’t you? Isn’t that horribly bitter? Doesn’t it melt the ice cream? How can it be your favorite dessert if it has neither butter nor chocolate with it? All are legitimate concerns but the thing is, when it’s done right — and there really is a magical balancing point between the volume of ice cream and the amount of espresso, that is, sadly, rarely achieved — the resulting mess is a semi-slumped mound of cold and sweet vanilla cream with a trench of faintly bitter latte around it. It is the ultimate grownup dessert — sure, you get the ice cream you’ve been angling for after dinner since you were 3.5, but you also get a bracing hit of espresso, just enough to keep you up past your bedtime, you know, when all the fun begins.
Prior to November, what I knew of stuffed cabbage rolls were limited to the Jewish/Eastern European variety, which I make the way my mother-in-law does. I hadn’t given it further thought because as far as I was concerned, it was never broken, and needed little improvement, and when there’s little room for me to tinker in the kitchen, I quickly lose interest. But if I had, it might have occurred to me that cabbage, being one of the ultimate peasant foods, has probably been wrapped around meat that’s been ground and then stretched (always budget-minded, those peasants) with other ingredients and cooked in a sauce in a zillion different ways over the centuries. And oh, the fun we might have been having this whole time.
If you have a thing for chocolate, the world is your oyster. On this very site, 86 of the just over 800 recipes boast a significant chocolate component and entire sections of bookstores will be happy to fill in any cravings I missed. If you have a thing for bacon, the internet would be overjoyed to find you places to put it, zillions, even, although I’d proceed with caution before auditioning a couple. But if you have a thing for something slightly less of a prom king/queen ingredient, say, tiny white beans, well, it can be tough. It’s not there are no uses for them, it’s just that when you’re very much in love, there are never enough ways to be together. And if you’re me — someone who sometimes ups and makes a mega-pot of white beans just because you feel like it, presuming you’ll find things to do with them later — you sometimes end up scrambling, yanking down nearly every cookbook in your collection but still coming up bereft of uses outside the well-trodden soup-and-salad territory.
I realize that when it comes to January Food — carrot sticks, soup, legumes and other things I suspect, what with it being the third week of the month, you are already tiring of — gnocchi, thick dumpling-like pasta made from potatoes, hardly makes the cut. It’s, in fact, not even invited to the party, having no place among the sweatband-ed, pumped up, high-topped aerobicized… okay, maybe my brain went straight past “earnest attempts at resolution-inspired rebalance” to a Richard Simmons video, circa 1982. These things, they happen.
This, this is my culinary Mount Everest. This twenty-layer striation of noodles, ragu, béchamel and cheese, repeated four times and then some took me more than five years to conquer. To be honest, six years ago I didn’t know what it was. Sure, I had heard of lasagna but I wasn’t terribly fond of it because I don’t much care for the texture of ricotta once it has baked. (Ricotta, I’d argue, is best rich, fresh, and cold on toast.) But I was galloping through a post on an Italian food blog and I stumbled upon a parenthesised side-thought that stopped me dead in my tracks. It said something along the lines of “I don’t know whose idea it was to put ricotta in lasagna but… shudder.” And I thought, but wait! What’s supposed to go in lasagna? But there was no answer, so I set out to find one.
Every year at just about this time I renew my obsession with tomato sauce. It’s late August, after all, and just about anyone who has ever gardened or knows people who garden is drowning in tomatoes and I am here, with my virtual bucket, eager to help you out. Don’t be too fooled by my so-called benevolence, however, as it’s really a selfish endeavor; I find spaghetti with tomato sauce to be one of the universe’s perfect meals, so I’m hardly kicking and screaming my way to the kitchen the next time the whim for a new one strikes me.
Most of the time, I don’t choose the recipes I share here, they choose me. I’ll be bumming around, reading my epics, keeping to myself when suddenly the urge for rhubarb muffins will come upon me, and I will have no choice but to address it, or remain distracted until I break down and, you know, address it. Other times, the market controls me, as will happen when you live in a climate that deprives you of field-fresh produce for over half the year, leaving you to go completely berserk and overdo it in the months that you’re graced with it, bringing home buckets when you only have enough stomachs in your family to require a small armload. But with a 20 months of parenting under my belt, I’m long overdue to introduce a new reason to cook: my toddler; he’s got cravings too.