November 15, 2010

Tomatos, poatatos, beans, peas, water

My parents came for a visit yesterday and brought with them the index card on which I wrote my very first recipe (Age 6):

Souper Soup

Sounds delicious, doesn't it?

Seeing this card reminded me that my brother, Jon, and I used to play restaurant when we were little, and I remembered writing a menu for it.  More specifically, I remember removing my class photo from the pearly-glossy-cardboard frame it came in, and turning it into the menu, and hoping I wouldn't get in trouble for doing it.  After about 20 minutes of going through some boxes in the attic, I found it (Age 7; 2nd Grade):

Menu Cover
Dear Anyone With Artistic Talent, I'm so sorry....

Restruant.  Nice.

That was the cover.  Here's the inside:


At least I spelled everything correctly, but I'm cracking up over the fake-French-accent-thingy after the "t" of Parfait, and how I thought I could make it even more French-sounding by adding an extra "L" to my name.

And to all the fooderati who thought they declared bacon a hot trend, I think I had you beat.  My "restruant" was SOLD OUT of our awesome bacon all the way back in 1975.  So suck it, all you baconphiles.

*   *   *   *

July 01, 2010

A little of this, a little of that


This is a salad I made with lettuce from my neighbor's garden, pickled carrots, fresh chives and dill from the garden, roasted pepitas, a homemade vinaigrette, and many of the dried accoutrements from the "Beef, elements of A1" dish.  I could eat this every day.

*   *   *   *   *

Here's a Chicago Tribune: The Stew interview with Patton Oswalt about his love of food and restaurants.  I love how he describes his dinner at Alinea as having "had just walked away from one of the great seminal rock concerts of all time."

*   *   *   *   *

I tried to make this dish this week.  Perhaps you heard me sighing about it on Twitter.  Perhaps you heard me use the descriptor "open war wound with Band-Aid bits strewn about."  It did not end well.  A post is forthcoming, and I'm actually gonna try it again because I want to do it right.  I even bought a new scale that measures to the 0.01g.  That's how committed I am, y'all.

*   *   *   *   *

Some of you sent the most amazing and sweet and heartfelt emails after my last post.  I loved reading about your unfinished business, and I hope you get to do whatever it is you want to. 

*   *   *   *   *

Are you watching Top Chef?  Who are you rooting for?  Who do you loathe?  Do you think the show is a little tired and played out?  (I think I feel that way, but I'm willing to give it until the end of the season.)  I'm doing the episode recaps for Washingtonian magazine and would love your insights and thoughts on this season's cheftestants and the show as a whole.

*   *   *   *   *

It's a long weekend (happy birthday, America!) and here's what's on my reading list for the next few days:

Food in Jars: my friend, Marisa, is a jamstress.  A canstress?  A jarstress?  Whatever she is, she's awesome and her blog is giving me a ton of great ideas for how to preserve everything I buy too much of at the farmers market.

The Victory Garden: I was obsessed with Crockett's Victory Garden on PBS (along with Hodge Podge Lodge) when I was a kid, and I remember carefully leafing through my mom's copy of the original Victory Garden book (which she's sending me) and thinking how cool it would be to have my own house and my own garden when I grew up (and was retired from being a ballerina-TV news anchor-surgeon).

A couple of books by Jonathan Tropper.  Easy summer reads that are well written and funny.

*   *   *   *   *

Enjoy the holiday weekend -- and let me know what you're cooking and eating.  Don't mind me; I'll just be sitting here, drooling over my corn on the cob with tarragon butter (I love summer; can you tell?).

April 29, 2010

Some Things For You To Read and Think About and Help With

Congratulations to Alinea for coming in at #7 on the S.Pellegrino Top 50 World's Best Restaurants list (and #1 in the U.S.).  So well deserved.  I love that this list focuses on and rewards innovation and creativity.  I don't know about you, but I'm grateful for chefs who take risks, try unconventional things, and push the envelope... chefs who take us outside our comfort zone and make us think about what we're eating and why.  Do I want this in every meal?  No.  But, am I damn thankful for chefs and cooks who mix it up and make me think about food differently than I had before.  I love artists who challenge my way of thinking about painting or sculpture, actors who take risks and do bold things in their medium, and musicians who innovate... and when it comes to food, I so appreciate the amazing group of chefs in the top ten on that list who shake things up and unabashedly try new things to keep the industry on its toes.  That takes courage and guts and gumption, and it's awesome.

*   *   *   *   *

Speaking of creativity, check out this video of the Alinea team brainstorming some ideas for the Spring 2010 menu:

*   *   *   *   *

Last week, the International Association of Culinary Professionals hosted their annual meeting in Portland, OR, during which time Michael Ruhlman took part in a panel discussion that discussed the death of recipes.  Check out his piece in the Huffington Post's new Food Section that goes further into why he called bullshit on the notion that people don't have time to cook.  Michael and I see eye-to-eye on this issue.  What do you think?

*   *   *   *   *

On Monday, I'll post the URL for the James Beard Awards live blog.  Hope you'll come check it out.  And, a special thanks to James Beard Award nominee Tim Carman from the Washington City Paper for his Q&A with me on the awards.  I'll be in New York Sunday and Monday hanging with some of my favorite chefs and food folks, so if you're not following me on Twitter (@carolblymire), you should... 'cause I'll tweet updates and photos as the festivities get underway.  And, if you have a minute, check out the list of nominees, and let me know (in the comments) what questions YOU think I should ask these folks.  Any chefs from your cities or towns in the running?  Any restaurants or chefs you think are the ones to watch?  Let me know.

See you Monday!

Alinea Book


  • I'm cooking my way through the Alinea Cookbook. Because I can. I think.


Comment Policy

  • Your comments and questions are welcome. However, please think of this web site as if it were my dining room table, and make sure your comments reflect the manner in which you'd treat someone in their home, as if you'd only just met them and were sitting across from them, sharing a meal. I've got thick skin and can take constructive criticism (because ultimately, we all learn from it), but nasty, rude, grossly off-topic, attacking, baiting, or blatantly self-promotional comments aren't welcome and won't be posted. It's just not cool.