Where have I been, you ask? Did I fly off to a small Caribbean island again, only to return to rub it in? Did my book project or adorable distraction eat me alive again? For once, no. I have actually been out climbing another (slightly smaller) culinary Mount Everest for you, and I have returned bearing not one, but two recipes.
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.
In my defense, I resisted this crumble for possibly even a single hour before going to the kitchen to assemble the ingredients. A whole hour, an hour in which we could have had a buttery, spiced gingersnap and brown sugar crumbled lid atop a glurp-ing puddle of soft, sweet pears and slumped, tart cranberries, bubbling through cracks in the rubbled surface. An hour in which I instead thought there were better things to do, like pretending to clean the kitchen while staring into space and imagining how good the crumble could be. They give out medals for this kind of valor, right?
Look, it wasn’t my finest moment but my Happy Valentine’s Day gift to my husband was an epic meltdown over book deadlines and recipe flops and the near impossibility of getting anything done with a toddler underfoot in a kitchen that doesn’t actually fit the two of us. It wasn’t pretty. We ordered pizza and watched How I Met Your Mother.
I’ve been on the hunt for the perfect olive oil cake for some time now. I was hoping for one that would use olive oil alone for fat, and resist the temptation of butter, you know, better than I ever have. I was hoping for it to bake in a loaf pan, as rustic everyday cakes should, have a slight crunch at the edges, like a beloved one at a nearby coffee shop does. And above all else, I wanted it to be plain, simple, maybe a little zest for flavor but more less, about the olive oil which needs little in the way of a supporting cast.
We’re on day two of something called a “wintry mix” which I suspect if I lived in one of those places where one was forced to wear shorts and sunglasses in January, eating food plucked recently from the ground (pea tendrils, anyone?) I’d imagine constituted a fun day of mixed winter activities, like snowfall fights followed by ice skating and then, if you’re not too tuckered out, some hot cocoa before you head home. Alas, a “wintry mix” is the precise reason my only current goal in life is to flee to someplace tropic and sandy.
High on the list of dishes I’d like to be able to make without a second thought, a special trip to a special store and that I hope to still be cooking when we spend our days in his-and-hers creaking rocking chairs, lamenting that Jacob never calls us anymore, is a hearty white bean stew.