Today, I have failed you as a food blogger. I’m not proud. I cooked and cooked, we and our loved ones ate like kings, there was not a single recipe that shouldn’t be archived and returned to and yet, in the whirl of things we forgot to pick up the camera. (Hangs head in shame.) You get no photographic evidence of the shredded hash browns, chive biscuits, egregious amount of thick-cut maple-cured bacon, baked almond-orange French toast, insanely spicy bloody marys, plain yogurt I flavored myself with real vanilla and just a pinch of sugar. You’re just going to have to trust me that it was grand.
Though it’s still and gusting the kind of evil, icy winds outside that make you grunt as they hit your face and sometimes (er like last night when I accidentally left the window open and spent most of the night under sixteen blankets cursing these landlords who were being cheap! with our heat! Ok, Einstein.) I swear, I will never get warm again, when I began to make a shopping list for yet another thick, hearty, rib-sticking meal on Sunday (Julia Child’s beef bourguignon, if you must know), I just couldn’t do it. Winter has really just begun and I began to feel like I’m caving without even trying to cope. This hibernation, it must stop.
Come on, be honest. Is there anything better than a homemade quiche? I could eat it with a pile of baby greens for dinner every night of the week. Or lunch, brunch or a post-gym snack. Is there anything more versatile? Oddly enough, I didn’t have a proper quiche pan until yesterday, when a trip to my beloved Bowery Kitchen Supply put me face-to-face with one for ten bucks. (Alex’s favorite kitchen name, ever, is Fluted Removable-Bottom Tart Pan, followed by Reamer. What, you didn’t know I was married to a twelve-year-old?) I was actually there to get my knives sharpened (mwa-ha-ha, it sounds so sinister, right?) and to look at pasta-makers (this excitement for later, but yes, I can barely contain myself, too), and within 2.5 seconds, I knew we were having quiche for dinner.
A couple months ago, I briefly mentioned making a wild mushroom soup from Gourmet magazine that was, you know, good, but also, eh. But shame on me, really, because last year we found the perfect, best-ever, fail-proof, tastiest recipe so why did I fall for the shiny new thing? Isn’t that the point of all this trial-and-error, anyway? I’m always trying to catalogue Recipes That Work, also called Recipes to Share you know, the ones that you try and you think “This is it. This is everything I have ever wanted from a [insert beloved grub here],” even if yes, I know, most people probably do not share my fanaticism about beloved grub. Lemon cake? Done. Banana bread? Found that too. Easy-peasy rustic loaf? Yup, and hooray for that. Chocolate cookies so good, it may bring tears to your eyes? That’s for tomorrow, because I am a tease, and also because I think about them again, I might eat five. Best-ever mushroom soup? I will never doubt you again.
My in-laws had a cocktail party on Saturday night and in case you are new here, what this meant was that there was so much food, just the of plating of the appetizers took four people nearly an hour. (It also means that although there was much conversation and liveliness, I captured none of it. “Alex, what are they laughing at?” “He told a joke.” “What was it?” “It was funny.” “Thanks.”)
I spent a good chunk of this morning, nay, afternoon supine on the sofa moaning. Noooo, baaaad. Really, how did I not see this coming? Pink champagne. Two old-fashioneds. Baileys. Wine. Margaritas. Champagne again. Mmmmmeeeeehhhhh. Uch, remember when four or five glasses of water, some greasy eggs and potatoes and two aspirin did the trick? I’m soooooo oooooold. Alex turned on my Stories for me, that would be the hour of the Barefoot Contessa and Michael Chiarello during which I shall not be disturbed or else don’t complain about what happens when your Giants game is on. Nothing worked. Whhhyyyy meeee.
Less than six degree’s separation from my absorption with diminutive baked goods is an almost equally powerful obsession with all forms of stuffed dough, from wontons, gyoza and pot stickers to tortellini, ravioli and turnovers. I am a woman obsessed with eating every type of dumpling this big world has to offer; something about the possibility of biting into something both mysterious and fantastic gets me every time, and forgives the fact that no matter how easy a filling is to whip up, one will inevitably be stuffing, crimping, folding, pressing, deflating and sealing up the little guys up for an hour.