Monthly Archives: November 2012

An Unexpected Treat

November 29, 2012 By in Recipes Tags: , , , , 15 Comments

cornmeal-ginger swedish apple pie


As I chatted with coworkers about our Thanksgiving plans, I realized that Thanksgiving might be my favorite holiday. My boss said it best: It’s a time to come together, to share, to break bread, to enjoy–without the gifts, the frills, the sparkles. It’s a day to push innovation aside just a little and cook what comforts, what’s familiar, what’s easy.

I hosted Thanksgiving dinner this year for the first time. Christmas is usually mine. I’ll bring dessert, some sides, some overly pushy (but always sage) advice to Thanksgiving dinner. But this time it was mine. All mine. And considering Thanksgiving was wiped off the calendar for me due to illness last year, I was excited.

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Sharing with Strangers

November 20, 2012 By in Recipes Tags: , , , , 9 Comments

buttermilk dinner rolls


I’m writing this while carrying my own weight on the downward slant of a broken commuter rail train seat. It’s late—a flat tire derailed my normal morning journey, and I’m headed to Boston on an unfamiliar train, with folks who are not just nameless, but who are also strangers with faces I’ve never seen. This train seems to be pushing faster, must faster than the rush hour train. So fast that I can’t balance myself in my seat, and my fingers cannot correctly tap out words. I’ll have to fix the typos later. I’ll be very late to work on this day, Friday, November 16th. My mind is wandering, thinking about the holidays, about how, like this train, they’ve rolled in far too quickly.

But as usual, as I start writing about something on the train, I’m changing course. Distracted by the measures I go to in order to not be seen—well, read, actually. These petty topics and food-related thoughts that move me seem fine when thrown at the wall, or the web, but not when seen by those in close proximity. I sit next to far too many black-suited businessmen on my travels. Even if writing these posts is one of the best parts of my week, I fear that they’ll glance over at my screen, read my text, judge me, my importance. How freaking old am I? I sound like a child. But that lingering thought of, “Just because this is important to me, is it important, really?” always comes up when I’m in public, typing.

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Control

November 15, 2012 By in Recipes Tags: , , , , , , , 11 Comments

Pumpkin-Almond Cake


Luckily for me, cooking and baking always seem fresh. The start of a new project — whether it be constructing a multilayered cake or just getting breakfast on the table in the morning (or, rather, in a pack for the train) — feels a little different every time; it’s like a break from the reality of that day, that moment. It doesn’t matter that I’ve been actively interested in cooking for several years; I will always be mystified, humbled by the way flour, butter, and water make layers of flaky pastry and even how just a ½ teaspoon of mustard can emulsify two competing forces — oil and acid — so seamlessly. The fact that I know the science behind these things doesn’t make them any less wonderful; the process feels new and beautiful every time.

Despite this, I have this annoying need to tinker. A neurotic tick. (This probably doesn’t come as a surprise.) I cannot leave well enough alone. Not just in the kitchen. I’ll look back at the bed I made several times, smoothing out the wrinkles, tightening the corners. It’s a way to regain control when life seems so very out of control. It’s a way to make everything a game, make the mundane fun. With food, it’s more about that second point. When I use a cookbook recipe, I usually find myself saying things like, “hmm, that sounds great, but it’ll be too sweet; how much sugar can I subtract before my measures affect browning and coagulation?” or “ooo, that flavor combination sounds lovely — but it would be even better with y instead of x.” For fun. To learn. And I usually like what happens. I liked lining the bottom of this cream tart with white chocolate that I caramelized. I liked coming up with variations on these delicious bites.

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