it's that time of the month where i say to myself, "self, where did the month go??" (what did you think i was going to say?)
just a couple things to share... a new recipe site and a desire for the "old"
one of my new favorite recipe sites. she has solid recipes and good foodtography (how can you resist this??) she had me hooked when i read this:
What we’re wary of is: Excessively fussy foods and/or pretentious ingredients. We don’t do truffle oil, Himalayan pink salt at $10 per quarter-ounce or single-origin chocolate that can only be found through Posh Nosh-approved purveyors. We think food should be accessible, and are certain that you don’t need any of these things to cook fantastically.
my thoughts exactly. i really appreciate someone who can cook well and simply. no fancy schmancy ingredients for me please. it's hard enough to find time to cook! i just can't deal with tracking down odd ingredients that i'll only use once.
i'm waiting for a birthday so i can make this yellow cake and chocolate frosting cake. it just looks so simple and wholesome (!) (plus, i think yellow cake and chocolate frosting are a match made in heaven).
classics
i'm trying to learn some classic recipes like this one. i don't know why exactly but i always think beef + wine = classic recipe. i went to a bookstore the other day and spent an hour studying julia child's the way to cook. i like seeing different recipes online and trying them out, but i always admire those cooks who know how to cook. they know what pairs well together. they don't need to follow recipes because they know cooking techniques. they know different cuts of meat and the qualities of each one. they know what vegetables are in season and know how best to bring out their flavor.
stay tuned! i may become one of these cooks... but in the meantime, i'll continue to pore over smitten kitchen
No comments:
Post a Comment