Showing posts from 2015

In the night kitchen with Les Dames d'Escoffier

So I fell off the blog writing horse, and then the horse ran away and left me to wander in the writers desert. It's hard to write all the time when you do it because you feel like it because sometimes you just don't feel it, y'know?

But then I was invited to join the Boston chapter of Les Dames d'Escoffier and after the annual meeting last night at Forge Baking Company, I remembered that I do actually like writing randomly about food and things related to eating, drinking, and basically being merry.

 The Forge space is gorgeous. It's in a strip mall between a dance studio and a Chinese restaurant, you really don't expect this space in there.

Also, you wouldn't expect it to be as homey as it was, it was a great space for a bunch of Dames to get together and catch up.

A few words from incoming President Louisa Kasdon, ever encouraging people to talk about food.

Followed by a croissant making demo with Lourdes Smith (yep, THAT Lourdes Smith) in the Forge kitch…

Bitchin' Chicken

It's April here in the home of the bean and the cod, only you'd never know it because the weather is just complete crap. Today hail and snow, tomorrow sun and locusts, unless it's hail and snow.

The only reasonable and civilized way to cope with this rotten weather is lots of wine and things you have to cook in the oven, preferably on high.

Roast chicken goes perfectly with wine.

The recipe in this lovely cookbook is so easy (you can find it here), and the only exra step I make is to pop the roasting pan (a cast iron skillet) into the oven to pre-heat. Oh and I borrow a step from the beloved Laurie Colwin and rub the birdy all over with paprika and a sprinkling of coarse salt.

Reader, I ate it.

Reader, it was delicious.

Reader, this weather can just go to suck an egg.

Holy Lamb

Happy Easter.

On account of ONE of us in the family being diagnosed with celiac coeliac (the British spelling makes it seem like a smarter diagnosis) the sacrificial Easter lamb cake is brought to you today by the letters "gluten-free cake mix".

As Americans are wont to do, rather than give up gluten, we create gluten-free gluten. I am pretty sure that normal people would be like "oh well, how about berries and sorbet for dessert?" but not us. Also, it's the damn SACRIFICIAL LAMB CAKE, how would Easter be complete without this cake?

Without the lamb cake, it's just Sunday dinner.

Which would be fine by me since I am not a believer.

I know it looks like it's already been slaughtered, but no, it's just taking a lie down. Turns out a lamb cake without gluten is basically like an actual lamb without bones - kinda floppy. I don't want to freak everyone out by serving a headless cake, so a lying down cake it is.

Or maybe it will resurrect itself. I…