Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. What terrible oversight could have led to this? I buy broccoli (and its friends) approximately once a week, year-round but this wasn’t always the case. I never disliked broccoli — I’m not this guy — but it wasn’t until my toddler took a great interest in chomping down on huge florets, raw, cooked, or three days old, that it became part of our regular rotation.
Side Dish Archive
One of the things I love about my city is the way we jump at the chance celebrate local events as unofficial, illogical holidays, just because. I get redorkulously excited about the Mermaid Parade, as well as the dapper sea of white uniforms all over the city during Fleet Week. I still haven’t convinced my (Russian! it’s in his blood and everything, I tell him) to do a Coney Island Polar Bear Plunge with me on New Year’s Day, but I did get him to stand on a center median of 14th Street looking west on Wednesday night at 8:16 p.m. (along with such a confusing cluster of people that a second crowd formed to scratch their heads at us) to catch a glimpse of this season’s Manhattanhenge. The events are random and even a little absurd, but NYC is no place to miss a chance to let your goofy flag fly.
Is there anything so dull as a brussels sprouts recipe just days after the brussels sprout-ing-est holiday of the year? No? Phew. Because these sprouts, they’re a long time coming. It took me forever to get them right. I’d originally intended them for the cookbook. I made them six different ways in the fall of 2010, and I never found what I was looking for. It was a year before I could even look at brussels again, and by that time, the book had moved on without them. But I had not.
I fell for a photo this week. It was on marthastewart.com and it looked like an accordion, or maybe a Slinky, of thinly sliced, crisped potatoes and my brain computed this as CHIPS. POTATO CHIPS MASQUERADING AS GROWN-UP SIDE DISH. MUST MAKE POTATO CHIP CASSEROLE (I was kind of like this dog here) and although further investigation of the recipe unveiled no actual use of potato chips, creamed canned soup or anything also that would really allow it to be titled a Potato Chip Casserole, it was too late and I was making it anyway.
A couple months ago, we went out with friends to a new Austrian restaurant in our neighborhood and over too much Grüner and Very Large Dark Beers, got in an animated discussion about spaetzle, and how it was the perfect food. It manages to be both dumplings and noodles at once, and as good tangled with cheese and herbs and bacon and vegetables and as it is alongside a hearty braise. It is never unwelcome. And then my friend turned to me, I guess presuming I’m a person who knows how to, like, make things and ask me how it was made. And I realized I had no idea. This never happens — not that I am clueless, as I am routinely clueless, especially in the realm of denim — but it’s rare that I haven’t a single inkling as to how a food is made. But homemade spaetzle, I hadn’t even considered before.
On a beach vacation that already feels like it was too long ago, I tucked into the collection of letters between Julia Child and Avis DeVoto and realized I’d inadvertently brought on vacation with me the very best book ever for my current brand of mental unevenness. Apparently, even the great Julia Child went a little insane writing her cookbook. She fretted over if varied and uneven ingredients would keep her recipes from working as she wanted them to in others’ kitchens and even had occasional bouts of frustration with her tiny, ill-equipped kitchens. And Julia is like my superhero! I was no less than 10 pages in when I already felt better about my choices, the work I had left, life itself, the universe at large… or perhaps it was just those no-good piña coladas and that blue-meets-blue horizon working their magic on me. Nevertheless, I thanked Julia.