Hi All,
I know the title looks a bit scary, and I am angry, but not in the Michael Douglas-in-Falling-Down-going-to-go-on-a-rampage kind of angry. I’m more…. disappointed. I’m deeply disappointed in my local eating experiences of late, and, even if I can’t do something directly about it, I can vent my frustration and bestow my accolades here, as a panacea for the experience.
I am NOT back
Hello. It’s been awhile.
I would just like to state before I begin that this blog is not being revived. It is a quick-sand quagmire of time and energy. I spent more time trying to format posts properly than I did cooking, and even more time cleaning up, which makes me desperately unhappy. Plus, the whole job thing that enables me to buy veal rib chops, my beloved creme fraiche, and morel mushrooms has to be considered. This blog will not be revived.
Why then, you ask, did I include such a fetching picture of lemon meringue pie at the top of the post? Easy. To trick you into scrolling down to find the link below to a little survey I’ve put together. I’m interested to get people’s thoughts on local food – everything from the fruits, veggies, meat, and dairy from farms to locally-produced artisan goodies (Fig & Kindle come desirously to mind).
The survey is powered by Survey Monkey, which very generously offers its services for free, and then makes you regret it with such disastrous formatting and color combinations (for the free edition only – the paid versions are much better).
So, please ignore the look and feel of the survey and indulge my curiosity with the link below… Oh, and send onto friends, family, associates, etc. Everyone’s opinion counts….
http://www.surveymonkey.com/s/97FPJPP
Thank you!
P.S. The pie is the creation of Dr. Em, the photography my own. Oh, and I just made a bouillabaisse on Monday, and it was fantastic, but I am NOT back.
Jardin du Luxembourg, Paris
It’s occurred to me recently that this dear blog of mine isn’t really about me. It’s about only one thing that I enjoy… FOOD…. (and cooking), but nothing else. After this thought dawned on me, I engaged in a one-person debate as to whether this is a cooking blog for anyone looking for the recipes that I like to make, or if it’s a blog of my life, of which, large parts are spent cooking. Me or my audience, the personal vs. impersonal. This debate went on for many weeks, and I’ve finally reached a conclusion…. I don’t know. What I do know is that I’d like to share more than just food and recipes, because, as much fun as Besotted’s been, it’s starting to feel a little one-dimensional. So, for anyone interested in the cook behind the curtain, a couple fun facts about yours truly:
Marvelous Vegetables
Truman Capote once wrote, “The difference between the very rich and regular people is that the rich serve such marvelous vegetables.”
Obvious snobbery aside, was Truman making an observation on the socio-economics and agro-economics of setting a table? After all, to invest more resources in order to enhance the quality of a low-calorie food suggests that one’s resources are not terribly constrained. To prioritize the pleasure of a ‘marvelous vegetable’ over the utility of a higher-calorie comestible does seem luxurious… until you do the math on a farm-share or CSA membership.
Globalization, Besotted-style
I once read that when bakers go into bookstores, they always make a beeline for the cafe section and pick out the frothiest confection. When foodies, comme moi, go on vacation, we always bring back gourmet souvenirs. In my case, I try to pick up delicacies that both travel well (stinky cheeses, not so much), and our indigenous to the region. Some of my faves so far:
1) Olive Oil from Baena Spain – they came in pretty glass bottles, one of which has been re-purposed to hold my vinegar hair-wash (my glam side comes with a bit of crunch).
Delavan 2.0
I love real Wisconsin bacon, farm fresh eggs (gathered the day that I buy them), English muffins with too much butter, and babies (especially the particularly fetching one cracking himself up with toy frogs and turtles right in front of me).
I’ve just spent the loveliest of lovely weeks in Wisconsin (Lake Delavan to be precise), filled with aggressive wave-running, leisurely boat rides, golf, baby coos and tears, and some epic eating, Mid-Western-style (why, yes, I will have a third slice of local cheese on my half pound burger, thanks!)
Minty, Mashy Peas
I know, I know, it’s been WAY too long since I’ve posted. And, I could sit here and list out all of my excuses – crushingly busy at work, wedding season, the fact that my un-air-conditioned apartment has been topping 100 degrees lately, and the idea of sitting with my laptop in my lap makes me want to tear off my own skin – but I won’t.
Spring Time Dishes
So, I took my first cooking class at the BCAE this weekend with a 16-year veteran, Diane Manteca. She specializes in Italian cooking (and tosses a couple Chinese courses in to keep things interesting). I was there auditing the class to see how they’re run, test out the facilities, and get some tips from one of their most popular instructors.
Warm Arugula Salad
You can’t make friends with salad…. unless that salad has bacon, parmesano reggiano, and toasted pine nuts, in which case, you’ll probably find yourself with new friends that you don’t even know.
Jamie Oliver introduced me to the concept of the warm salad several years ago with a poached egg and prosciutto version that I made at least once a week for a year. This version is the same concept – select, high-quality, delicious treats, warmed or toasted, spread over a dressed salad, and served immediately. There’s something about crunchy, spicy arugula as a bed for crispy bacon, caramelized onions, toasted pine nuts that makes something that should induce a ton of bikini-weather’s-coming-guilt into a meal… and a meal that has salad in the name. Hoorah!
So, first of all… I’m back! From Vegas (yes, again, but this time for work), and from settling into the new job…
So, for this first post since the little Besotted break, I wanted to pay homage to some fantastic holiday gifts I received this year and in years past. From friends who had only known me a couple of months to a couple of decades, they were all perfectly suited for me, and happened to have made their way – in one way or another – into this Pork Chop with Fresh Bay Salt, Crackling, and Squashed Purple Potatoes dish.
Continue reading ‘Double Thick Pork Chops with Bay Salt & Squashed Purple Potatoes’
