May 11, 2014 § 1 Comment
It’s been an unintentional year-long blogging hiatus. It was a year of experimenting with rooftop gardening in NYC — you can grow a heck of a lot on a rooftop. I’ll share more about that this season.
I decided to relaunch Together In Food with delicious eats we experienced on our trip to Copenhagen to visit my little brother, who’s studying abroad in the same program my husband did 15 years ago.
Nearly a decade after my first trip to Denmark, we were delighted to find that Copenhagen’s food scene has improved dramatically. On our last trip, we subsisted on Carlsberg beer, Fanta soda, and their admittedly delicious hot dogs with spicy mustard. This time, it was a whole new world. And that world began with Noma, the #1 restaurant globally.
We had 20 courses crafted from ingredients grown or foraged in Scandanavia. A sampling of the most unusual (clockwise from upper left): the “Nordic coconut” with nearly meat-like warm beet broth sipped through a straw; fried moss with creme fraiche; a beautiful hen egg with foraged herbs, fiddlehead ferns and flowers; an apple cooked for 12 hours in sloe berries; and new elm seeds with yeast sauce.
But the strangest experience was this:
You may have looked twice. I did. But yep, those are ants. As there’s no citrus in Scandanavia, a Brazilian chef dispatched his knowledge to the Noma team that ants impart a lemony burst. So the cooks traipse through the forest to forage ants, then they rub ‘em with salt and adorn your dish with them. I have to admit, they were surprisingly citrusy and delicious.
Noma’s service, atmosphere, and experience definitely made the 4.5 hours and dollar amount I don’t want to think about at the moment worth it. But honestly, the best meal we had was at Amass, located in the middle of nowhere and run by a Noma alum who was also a chef at Per Se in NYC and hails from San Diego.
We loved the graffiti art, the use of our favorite glassware, the open kitchen..
…and the straightforward set menu that was more California in its cooking style: high quality ingredients, preparations that helped those ingredients shine, and lovely yet not highly constructed presentation. We sampled (clockwise from upper left) sour pancakes with foraged herbs, fermented potato flatbread, salad gathered from the garden out back, and monkfish.
Of course, we tasted more basic aspects of Copenhagen cuisine. We trekked to Torvehallerne Food Market, where we tried Coffee Collective (laughing that they had a very Blue Bottle-like approach); delicate, perfumey local strawberries and peas that tasted like spring; and ice cream cones as big as our heads.
We had the classic Danish smorrebrod, freshened up by a shop called Aamaans. The best were the avocado and the sirloin with fried onions.
And it wouldn’t be a trip to Copenhagen without sampling classic fare: a traditional Danish meal at my brother’s host family’s lovely home (apples with jam, cabbage, potatoes and roast pork); toasted malt at the Carlsberg factory tour; those famous hot dogs; and a new discovery, sea buckthorn berry tart at an excellent seafood restaurant, Kodbyens Fiskebar.
January 2, 2013 § 2 Comments
I can’t believe that I’m about to reference the movie Pitch Perfect while discussing cooking, but here goes. Last night, I watched this perfectly “popcorn for the brain” flick. The movie’s main character, Beca, likes to make electronic music, and she takes her penchant for mash-ups to a college acapella group that she’s somehow strong-armed into joining. She takes a bass line from one song, a melody from another, lyrics from another and puts them together in surprising but harmonious ways.
As I was figuring out what to do with the container of bulgur wheat that I accidentally cooked (rather than soaked) two days ago, the large bag of chard in my fridge, and not much else in the way of dinner ingredients, this idea of mash-ups came back to me.
So I did it to the bulgur and the chard.
I took the idea of Indian flavor pastes and made a simple one out of minced cipollini onions and garlic, a generous squirt of tomato paste, cumin, cayenne and salt. I added collard greens, which I learned to slice into thin ribbons and saute in olive oil from a South American recipe, maintaining their fresh green flavor rather than cooking them to a pulp as you often see. I stirred in the cooked bulgur like I might when making fried rice (or rather, when my husband does, as that’s his specialty). And then I topped the whole lovely mess with toasted walnuts, which I got from a vegan cooking website.
And it was a heck of a lot tastier than I expected. A pleasant surprise for a Wednesday night dinner. Happy new year!
BULGUR CHARD MASH-UP
Yields: 2 servings
November 25, 2012 § 2 Comments
Two years ago, we hosted Thanksgiving for nine of our family members, plus the two of us. I photo-logged our experience here — everything from having to clean the turkey in the bathroom sink to grilling leek bread pudding due to a lack of oven height. We experimented with a lot of recipes. I started five days in advance and cooked way too much food.
It was a good feast overall, and it was rewarding to host. But as it was my first time, I was kind of stressed, and some parts didn’t turn out so great (while the grill imparted a nice smoky flavor to the leek bread pudding, it also made the bottom and sides way too crunchy).
This year, we did a redux. And it was awesome.
It was awesome because our NYC apartment renovations were completed just in time, the day before. After a long 14 months of living in a temporary apartment, and even a few hotels, and eating out nearly all the time, it felt glorious to be HOME. To smell turkey roasting, to have a pie cooling on the counter, to drink wine while chatting with family and listening to jazz…all in our own place, candles lit and a fire burning.
It was also awesome because while I haven’t cooked Thanksgiving dinner enough times to have experienced the magic of habit-forming, there was a flow to it. While I wrote out a menu and plan last time, this year, I just went with it. We also invited my brother Paul and his girlfriend Stephanie F to help. (Note to self: two different dressings are easier to make when you have helpers dicing all the onions and celery.)
Stephanie F fortified us with a deliciously spicy salsa fresca.
We made a cornbread, bacon and kale dressing…
…along with a traditional Thanksgiving dressing with challah from Amy’s Bread, fresh herbs, Cortland apples and chestnuts.
After letting it rest for an hour, Matt carved the heritage turkey.
The 48-hour dry aging in the fridge under a salt crust, and the long rest, allowed the turkey to reabsorb its juices, making it one moist, tasty turkey.
We filled our plates…
…and sat down to eat.
Then we ate some more.
And this is how we felt.