Your email address:


Powered by FeedBlitz

Site Search

  • Search
     
  • AdSense

Details

  • A Blithe Palate - All content © 2005 - 2008 A Blithe Palate & Cath Hong-Praslick unless otherwise noted. All rights reserved.

« March 2008 | Main | June 2008 »

April 2008

April 24, 2008

Run away! Run away!

These are conversations I should avoid getting enthusiastic about:

"I'd love it if you could make our wedding cake."

These are responses I should avoid spewing:

"Oh absolutely, no problem!"

She notes she prefers certain flavors and her fiance other flavors:

"Oh no worries, I'll make one for you in your favorite flavors, one for him and one for the guests to enjoy."

She mentions certain motifs that have meaning for them:

"Oh that's easy!  I can totally make fondant cut outs of the fleur-de-lis!"

See, if I didn't already know that I was insane, I've now confirmed it for myself.

Don't I ever learn?

April 23, 2008

Battered and Fried.

K. and I met for lunch today at the updated River Mill restaurant, where sandwiches and soup have given way to an actual menu.  The chef has great imagination and greater ambition; the lunch menu is chock full of dishes more commonly found on a dinner menu and some of the ingredients actually surprised me.  Bear in mind....there are routinely hour long waits to eat at the Olive Garden in these parts, so I'm always interested and pleased when someone does something differently in town.   I picked the vegetarian lasagna with fresh tomato and cream sauce.  It was a little overdone and lacked subtlety, but for a cool day, proved hearty and  pleasing for lunch.

It growing late in the hour we considered dessert.  For the most part, none of the proffered sweets were tempting (chocolate torte, banana pudding), but one sounded so bizarre I had to try it. 

"Deep fried strawberries with dark and white chocolate sauce."

It actually gave me pause.

I've remarked previously about the frying culture of the South.  I joke that  they can render vegetables unhealthy here.  But never in my imagination had I ever considered taking a perfectly good fruit and battering it, frying it, and covering it with even more fattening sauces.  Fantastic. So of course I had to order that.Photo_042308_001

Would that the actual dessert had lived up in taste to the intriguing idea. 

I love strawberries.  I grew strawberries at one point in a desire to have heirloom strawberries that tasted like strawberries.  Strawberries are my go-to easy dessert accompaniment.   

But this...NO.  Really.  NO.  In essence, I bit into fried cinnamon and sugar dusted beignet batter covering a too warm and mushy strawberry.  NOT a good combination.  And apart from not tasting good, I'm sorry, but strawberries look great when they are red and inviting, not brown and beige looking like clumps of little fried fish nuggets.

It's bearing down on midnight and I"m still perplexed.  I love battered and fried food and spend a lot of my time happily consuming said foods.  But battering and frying a strawberry is right up there in the weird, right alongside deep fried Coke (you think I am joking, don't you?).

April 15, 2008

Ick

Istock_000000083647smallIM exchange:

N:  How are you feeling?

Me:  Ick.  I should have walked away when we pulled up to the restaurant and it was a converted Burger King called Hibachi Grill, selling Chinese fast food, with not a single Asian person behind the counter.

N:  Yeah, I have to admit, that sounds pretty shady.

Me:  I know better than this.  But no...I was being nice.

N:  Aren't you the foodie?

Me:  Read:  being nice.

N:  To whom?

Me:  I'll go back to being a food snob, thank you.  Hubby and I had a lunch date and a friend of ours ended up coming along.  He wanted to eat there.  I should have have known...so many omens.  Maybe he doesn't have taste buds?

N:  Or has an iron stomach apparently.

Me:  I thought mine was cast iron as well.  Alas, poor hygiene behind the counter = acid that burns right through the cast iron.

That's it.  I am never again agreeing to eat somewhere just to be accommodating and not be "such a food snob" when the end result is FOOD POISONING.

April 03, 2008

Marcus Wareing's Blueberry Muffins

Blueberry muffins

In seventh grade, my middle school offered home economics class.  I have no idea if they still offer such classes.  It would be a pity if they didn't.

As incoming seventh graders, all the students were rotated through a series of fine arts classes for 6 weeks:  painting; home economics (i.e., baking and sewing); music; shop (woodworking); dance and one other class now forgotten to the fogs of memory.  At the end of the semester, we selected the class we wanted to take for the remaining semester in the school year.  Selection was determined by the order of the number each student drew in a random lottery; I, by strange fortune, managed to draw number six.  Thus, I had my pick of any class I wanted.

The two most popular choices were home economics, taught by a very warm and friendly woman, and the woodworking class taught by an irascible sexist who likely would be sued for sexual harassment ten thousands ways to Sunday if he were still alive and teaching, but whose charisma made him a favorite of most students.  His was definitely the "in" class.

Guess who I, in juvenile and puerile peer pressure stupidity chose when I had carte blanche?  Yes.  Instead of baking and sewing, which I infinitely would have preferred for six weeks I ended up making a wood replica of the Playboy Bunny logo.  I am not @#$%^&*( kidding you.  Somewhere, my mother still has this monstrosity (which [cringe] is mounted on a plaque board, God help me).  Unlike my sister Kaly's Matisse-inspired collages which are framed and hang throughout my parents' house, this thing has never seen the light of day after I gave it to her because (thank God), my mother is a woman of exceptional aesthetics. 

I distinctly remember the recipe our home ec teacher taught during that trial home ec class week:  muffins.  I remember learning how to measure flours and how to measure liquids.  I remember how muffin batter is supposed to be lumpy and gooey.  I remember most of all...how warm that class kitchen felt, how holding a spatula felt so right (in a way that the sandpaper block to smooth around the Playboy bunny's ears never did), how simply at home I felt with a recipe and with measuring cups and baking tins.   

The funny thing is...I haven't baked muffins since that time, not until this past week.  I was looking to give Puggle something new to munch on in the mornings, now that he likes to feed himself (by jamming food into his mouth with a chubby fist) and Marcus Wareing's cookbook has a lovely blueberry muffin recipe.

So, twenty years three post-facto, I still regret not taking that home ec class.  I probably shouldn't be so exasperated; regardless of childhood insecurity and the inability to pick what I really wanted, my cooking self eventually found me.  It's a bloody good thing.  Can you imagine me with a bandsaw?

Continue reading "Marcus Wareing's Blueberry Muffins" »

April 01, 2008

Miracle Max's Miracle Pill (Chocolate Coated Strawberry Ice Cream)

Strawberry Ice CreamHubby, being prescient (and amply aided by a piece of paper on which was inscribed everything I wanted for Christmas), got me the Kitchen Aid ice cream bowl mixer attachment.  I have never had so much fun making ice cream before. 

The first batch of ice cream was hazelnut ice cream.  The second was chocolate.  The third was coffee.  Then Hubby asked me to make strawberry ice cream, which brought to mind a particular Gordon Ramsay recipe from his book, Just Desserts, in which he dips scoops of ice cream in melted white chocolate to make little ice cream bon bons.

Always interested in anything that adds fat and calories to my desserts, I melted down some chocolate and used a melon baller to make tiny ice cream scoops, then rolled them in the melted chocolate.  I didn't get the infuriatingly perfect round bon bon that Ramsay gets, but I was rather pleased with the bon bon.

As I was plating the first few to serve for dessert, Hubby walked past the kitchen, glanced over at me and smirked.  "Have fun storming the castle boys!"

It never even occurred to me what they looked like till he said that....

What does it matter?  It tasted great.

Strawberry Ice Cream bon bons     Strawberry Ice Cream bon bons

WTF Starbucks?

To the Starbucks barista who made my coffee today:

It's @!#$%^&*())_ 1:11 am and my human alarm clock without a snooze button will wake in 6 hours.

When I order "decaf," I am not being coy, I really @#%$%^&*()  mean decaf, damn you.

Saffron Risotto

Anthony Minghella died on March 18.  He was someone I admired.  He was a noted filmmaker, helming such movies as The Talented Mr. Ripley, Cold Mountain and more significantly for me, the adaptation of The English Patient, Michael Ondaatje's lyrical, complex and aching novel about love, adultery and tragedy in the Sahara. 

Saffron Risotto with English Peas     Saffron Risotto with English Peas     Saffron Risotto with English Peas

-----------------------------------

Screenplay by Anthony Minghella, adapted from the novel by Michael Ondaatje 

EXT.    THE CAVE OF SWIMMERS.    DAY.

               He has WRAPPED KATHARINE IN THE SILK FOLDS OF HER PARACHUTE
               and emerges from the near the familiar cleft in the rock,
               struggling with the exertion of the climb as they approach
               the Cave of Swimmers.  He has a large water bottle slung
               around his neck and a haversack, and is loaded like a pack
               horse.  Katharine opens her eyes.

                                   KATHARINE
                             (whispering)
                         Why did you hate me?

                                   ALMÁSY
                         What?

                                   KATHARINE
                         Don't you know you drove everybody
                         mad?

                                   ALMÁSY
                         Don't talk.

                                   KATHARINE
                             (gasping)
                         You speak so many bloody languages
                         and you never want to talk.

               They stagger on.  He suddenly notices a stain of gold at her
               neck.  It's saffron, leaking from a silver THIMBLE which
               hangs from a black ribbon.

                                   ALMÁSY
                             (overwhelmed)
                         You're wearing the thimble.

                                   KATHARINE
                         Of course.  You idiot.  I always
                         wear it. I've always worn it.  I've
                         always loved you.

               Almásy CRIES as he walks - huge sobs, no words - convulsed
               with the pain of it.  They approach the Cave.

-----------------------------------

Saffron Risotto

I saw the movie with my friend Elizabeth.  It overwhelmed me in a way the book had not.  I love that book; it touched so many chords in me; but the visual adaptation tore me to pieces, from the opening scene of Madox's plane casting its shadow across the desert floor like an aerial swimmer to the final sequence of Almasy carrying the dead Katherine out from the Cave of the Swimmers.

I was so haunted by Minghella's intense direction and saturated scenery that eight years elapsed before I was able to watch the movie in its entirety again.

When an artist's vision can hold a person in thrall for that long...well, then you can understand why I note the passing of someone I've never or was ever likely to meet.

There's always saffron on hand in the house...some of it stored in a thimble.  Why, I just can't say.

Continue reading "Saffron Risotto" »