Homemade pizza, icy beer. The oven heats up the kitchen, perfect with the snow all around.
in response to Sang, here's a bit of my pantry. I have so many things it's ridiculous, but I really do use most of the ingredients, although some impulse buys tend to linger. Melon seeds from an African spice shop? Really?
One thing I stongly recommend is putting everything possible in glass jars. Any empty jam, mayo, peanut butter or honey jar will do. it feels so much better to take your raisins or pine nuts or pimentón out of a glass jar than out of a crinkly packet that spills everything it has failed to keep fresh.
Friendly,warming food. And in the pressure cooker, relatively quick. For the babies, with egg stirred in, and a splash of soy sauce for the toddler, too. For the adults, sesame oil, soy sauce, hot sauce, fish sauce, peanuts, spring onions and stirfried mushrooms. Everybody wins.
Might very possibly save your life on a snowy day.
Life is too crazy to keep posting in the usual way, so I´ve decided that at least until the holidays are over, I´m going to change things a little around here. Instead of a weekly, if that, post with a recipe, I´ll post more often, just drawings done on the iPad and uploaded via Flickr. That way I still get to have fun, and don´t feel I´m neglecting any of you dear readers. I hope you enjoy these little digital doodles. Here´s my inspiration.
You know how it is with restaurant cookbooks; they are irritating, they use the editorial we like it was the royal we, and patronize you right left and centre, insisting it´s no use to do anything unless you have the exact impossible ingredient.
However, they can be fun to read, and of course there are a few that actually work as cookbooks, like Moro, or The Zuni Café Cookbook.
Momofuku reads more like a tall tale from your brother´s stoner college roommate. It doesn´t set out to be very useful, and makes no apologies for being restaurant food, but somehow it´s full of good ideas, like these eggs.
They´re just poached eggs, cooked in not very hot water for a very long time, which might not seem like a big deal, or even very user friendly, but the fact that you can prepare as many as you want, all at once, and keep them to hand until you need them (within reason, of course) makes it very special. It´s perfect when you have a crazy week and you want to prepare as much ahead as possible. Or for a dinner or a brunch, or any time when you need a lot of poached eggs all at once.
You´d better check out this post for the full instructions.