Alinea at Home Extra: Share Our Strength Update, Other Miscellany
My most heartfelt thanks to each and every one of you who donated to Share Our Strength in December. We raised $8,000, which was double what I had hoped for, and I couldn't be more thankful for your kindness and generosity.
The winners of the Alinea cookbooks and Under Pressure books are:
Big round of applause for everyone, and again, thank you all so much.
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Jessa Crispin of Bookslut (a longtime favorite site) recently interviewed Grant Achatz (thanks to Drew for the heads up). Around the four-minute mark they talk about this blog, and how my Cheese, in cracker DIDN'T SUCK. To have Grant Achatz say that something you made actually looks like something he would serve at home is pretty damn cool, don't you think? Click here to watch the interview.
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Thanks also to the awesome team at Washingtonian magazine for including me in their 2008 Food Trends piece. I'm honored to be included in a round-up that calls not only for an end to the ever-proliferating cupcake craze (ugh) and snarks on Barton Seaver's wardrobe, but also lauds the arrival of some much-needed butcher shops in town. The full story is here.
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A few weeks ago, Chef Achatz emailed me a list of Errata in the first edition of the cookbook. These are things they've corrected for the next print run, but I wanted to post the list here so that if you have the book and plan to cook from it, you'll have the most up-to-date corrections and additions to the recipes. As always, you can check the Alinea Mosaic forum for ongoing updates and additions to this list:
Surf Clam (page 57) -- there's no recipe for the Lemon Pudding on the fork. Refer to the Lemon Pudding recipe on page 269. And, when assembling and serving the dish, add the following instruction as the last sentence: “Place a dot of lemon pudding on the back of the spoon.”
Pistachio Brittle (page 92) -- change second set of temperatures from 240F/116C to 342 F/172 C.
Whole-Wheat and Pine Nut Cereal (Page 122) -- In second paragraph, change second set of temperatures from 115F/45C to 320 F /160C.
Page 343 -- Lemon Marshmallow temps need to be changed to 254 F/123 C.
Page 209 -- Spun Sugar temp needs to change to 325 F / 160 C; and, Muscovado Candy temperature needs to change to 225F /107 C.
Page 223 -- In method, sentence 5 should read, “Season cubes on skewers to taste with salt and pepper, then dredge in flour, tapping off excess.” Sentence 9 should read, “Season battered cubes with salt and pepper to taste.”
Page 257 -- Cinnamon Tea; Change cayenne amount to 1 g.
Page 288 -- Pistachio Brittle; change second set of temperatures from 240 F/116C to 342 F/172 C.
Page 367 -- In method, the last sentence in second paragraph should read, "“Season battered squares with mixture to taste.”
Page 182 -- Pineapple Glass; need to add in method, ”In medium saucepan, bring 350g of pineapple juice, sugar, saffron…..” Also need to change sugar amount to 25g, and salt amount to 1g, and amount of Pure Cote B790 modified food starch to 45g.
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I thoroughly enjoyed my much-needed, off-the-grid, closed laptop break over the holidays, and am now getting slammed with work this week. As I'm sure you can imagine, Washington is throbbing with activity, what with the beginning of a new legislative session and the upcoming change in administration. So, those of us who work in this arena are busting our asses and generally working around the clock to get done what we need to have in place to ensure a productive 2009. However, to preserve my sanity (and to try and break my habit of watching the Real Housewives of Orange County when I'm stressed out), I've been spending what little free time I've had this week playing around with how to freeze some stuff without having to buy an antigriddle, and expect to have a food post up over the weekend.
See you soon....