First I talked about madeleines, and although they’re lovely (though mine were less so), they don’t exactly have a high originality quotient. Then I totally side-stepped my week of non-cooking by throwing some “new feature” at you, and now, well now I’m going to tell you that you can make a salad out of cucumbers, tomatoes and onions. And I know you’ve got to be thinking: you don’t say!
As we often do at the end of a summery day, Alex and I had a barbecue last night. No, we haven’t moved out of our “penthouse,” nor have we figured out how to reappropriate our one square-foot fire escape landing as a deck, nor did we didn’t schlep out to Brooklyn where open spaces are less of an anomaly. Nope, we had it right inside our own apartment. Alex made a massive batch of “his” barbeque sauce, I made the baked beans, we slivered some cabbage and tossed it with coleslaw dressing, seared some chicken sausages from Whole Foods (that completely freaked me out because they had black beans, whole ones, inside–ew) and popped open a couple cold ones.
Some days, I’m pretty sure this site is turning into something of a Dorie Greenspan Fan Club. Let us review, shall we? Dorie brought one of my favorite surprise Paris treats into my very own kitchen, directed us to the most amazing chocolate cookie, ever, her deep, dark ganache tart was the kind of easy dinner party dessert that nobody complains about and just last week, her lemon sables were the ideal palette upon which I could paint my margarita cookie aspirations. Everything you might think you like about my baking, you really like about hers. Today, her latest book ushers in another recipe that I am certain will be a repeat hit (once, of course, I get over my addiction to the shiny and the new).
On my old iVillage.com site, someone once asked me what the trick was to making those lattice-topped pie crusts fusspots like me hold in such high regard. I admitted that many years ago, before the Food Network was the behemoth it is today, the adorable Sarah Moulton once showed her audience a method of criss-crossing those pieces so simple, I haven’t struggled with torn pieces since. Even Alex quickly learned the Moulton Method, and remains unintimidated by pie season, which is great because you know, one of us has to roll out the doughs next week!