Published November 28, 2009
Tags: dessert, pie, vegetarian
The first time I had tarte Tatin, Kathy and I were on the coast of France, in a heartbreakingly beautiful fishing village just a scooter ride from Nice. Unlike Nice, whose imported sand beaches are plastered with sun-bathing tourists, we loved Villefranche-sur-Mer because it was beachless, and real.
It was a place where you could jump off a black boulder jetty into the sparkling harbor, and gaze up at the kaleidoscope of houses that are the town’s steep ascent from sea.
You could find a simple hotel room for thirty francs, and fling open its tall shutters to air and sun. And from that window, gaze down at a verdant garden, and follow its lush rows of fat tomatoes and peppers rambling toward a house, to discover it belonged to a neighborhood bistro, La Trinquette. It would have been closed earlier, when you checked in to the friendly hotel, eking out the transaction in painstaking French.
Setting out for dinner, you would walk past its chalkboard announcing grilled sardines, toward the restaurants with a sea view, candles blinking prettily atop tables set in straight rows. Tuxedoed waiters worked in tight formation, attending to a rising tide of diners.
On instinct you would turn away from your guide book and back toward the neighborhood restaurant that does not have a view of the sea. The owners have been cooking there since one of them was thin and both of them were young. Their clientele knew them when they were this way, and will tell you of jolly stories of the old times.
Continue reading ‘the smart sister’
Published November 24, 2009
Tags: cake, dessert, pumpkin
Other than my grandmother, my friend Kiley is the only person I know who 1) feels as strongly as I do about not wasting ANYTHING and 2) does not believe in expiration dates on canned food.
While my parents shed the contents of their pantry once every six months, I can hardly find room to put the groceries away. Our shelves sag with ginseng-echinacea tea, quinoa flour, and asofoetida, plus my parents’ cast-offs, like ‘lite’ soy sauce, which I will probably never use, and sesame oil, which I can’t use as fast as they shed it. I accept these bags of cans and bottles like baskets of kittens deposited on my doorstep, keeping every one for which I can’t find a good home.
Continue reading ‘waste not want not’
Published November 11, 2009
A few years back, I did a brief stint in the lesbo-kitchen of Jennifer James. I’d been entertaining the idea of cooking school for a long time, and making desserts for Jennifer sounded like my dream job. I didn’t have the experience to merit the position, but Jen and I agreed on three basic principles – simplicity, quality, NO CHEESECAKE – and she handed me the reins to the dessert menu. Even better, she gave me the freedom to change it every two weeks.
I served Gale Gand’s chocolate terrine with almond brittle, lemon ice cream sandwiches with candied zest pressed into their sides, caramel pots de creme, fat wedges of David Lebovitz’s fresh ginger cake with butterscotch and sautéed pears, roasted pineapple shortcakes, Julia Child’s boca negra, indian pudding with honeyed whipped cream, and red chile ice cream studded with pralines. I made tarte tatin, fresh lemon tart, clementine sorbet, pear galette with almond cream, and countless other things.
Jen’s sous chef, Cheyenne, was exceedingly patient with my bumbling around her kitchen. I took up too much room on the stove, let huge vats of cream boil over, forgot to bake the chocolate terrine in a bain marie, left lethally sharp objects underwater in the dish sink, and generally made more of a mess than a professional pastry chef ever would. And I was slow, often finishing my work just before service began.
Continue reading ‘pie and the gay gene’
In my early days as an earnest young lesbo, I did not consider myself to be good at making soup. The three we cooked when I was growing up were two pages out of my grandmother’s book, and one out of my mother’s.
Chicken and noodles was just as it sounds. I’d get home from school to a boiled chicken, cooling in its broth. It was for me to pick the meat off the bones, and then return it to the pot with a bag of wide egg noodles. Just three ingredients: water, chicken, noodles. And heavy use of the salt shaker at the table. My sister does not remember it now, but she hated that soup.
Continue reading ‘soup rut’