Skip to content

Posts tagged ‘Bon Appétit’

Summer Break

Maybe it’s because of the “what I did on my summer vacation” essays, but summer always feels like a project.  You’re given 2-3 months to put together a set piece for future memories and expectations are high.  Even as an adult, fall blends into winter which blends into spring, but summer stands apart.  It’s hard not to spend Labor day weekend thinking about what I did or didn’t get to do.  It also marks my 100th post since I started writing this blog, though some days, I’ve felt like it’s been writing me.  Still, I love where it’s taken me, and I’m still hungry for more.  I wanted to end the season with fresh cava sorbet, a mix of Spanish sparkling wine, strawberries and oranges.  It seemed like the right palate cleanser to catch my breath, send off summer and start making plans for fall. Read more

Oh Fig!

A friend coined the term produce shopaholic on her blog, Mindy’s Recipe for Disaster.  If I’d read her post earlier, I may have recognized the symptoms before I went on a why-not-bender at the Park Slope Food Co-op yesterday.  Though I love figs, I rarely buy fresh ones.  I have plans for tarts and compotes, but the slightest delay and they’re past all use.  Still, I couldn’t resist when I found organic Calimyrna figs.  I reasoned that the green ones would at least give me a head start, and they were so cute and plump I had to take them home.  A quick search online and through my books gave me a couple of ideas.  I had some this morning drizzled with peppered honey and Spanish goat cheese with sweet olive oil crackers.  It was sweet, spicy, flowery and creamy all at the same time.  The recipe from Bon Appétit could not be easier, so there is no reason to put off using them straight away.  I also found an interesting recipe for fig compote with red wine and spices among the formidable 1080 Recipes, one of my favorite cookbooks/step stools that I’ll try next.  Now that I’m hooked, I’ll need more figs.

For the complete Fresh Figs with Goat Cheese and Peppered Honey recipe click here.

Read more

Thank Peru

In Lima: The Next Great Food City from Bon Appétit, Daniel Duane questions whether Lima could become the next great food destination.  There is obviously no debate for Arturo Rubio, owner of the Restaurant Huaca Pucllana and former president of the Committee for the Promotion of Peruvian Cuisine, whom he quotes saying:

“JUST TRY TO IMAGINE ITALIAN FOOD WITHOUT TOMATOES, Mr. Duane. Or spanish cooking without chiles. Really, face it, my friend, the Inca domesticated fowl, so there would be no foie gras in France without the food of Peru.” Arturo Rubio’s voice begins to rise now, and he swings his soft hands around to illustrate his point—that every great culinary tradition on earth owes a debt to Peru. “No chocolate in Switzerland,” he cries, laughing at himself now. “No potatoes in Ireland.” Pausing to gulp a Peruvian beer, he nearly spits his next line with glee: “The Irish would’ve starved. New York would have no cops. My God, it was Portuguese traders who brought South American chiles to the Asian subcontinent; there would be no curry in India. No spices in Thailand!”

Read more