Plan ahead! Not long after I began this blog in 2006, I wrote about and made aged eggnog upon reading about it at CHOW. Two years later Donna photographed it. A year after that, we finished the batch. It was a little funky and that was part of its deliciousness. I’m writing about it now so that you can, if you plan ahead, make it this weekend or next, for this holiday season, and the next, and, if you have the discipline, for December 2015. It needs at least 30 days for the aged flavor and for the alcohol to take care of any bacteria. After that it will keep for a long long time. Jonathon Sawyer liked it so much he began experimenting with different whiskeys. Last one I tried he’d use Oban, an excellent Read On »
Posts Tagged: holiday
After giving me a lesson in how thin I needed to roll the dough to make a proper knish, my neighbor Lois sat down with me in my kitchen to tape the audio for a planned iPad app called The Book of Schmaltz. I had intended to use only the audio, but now that the app is temporarily unavailable because of the publication of the hardcover book, I find Lois’s words too engaging (and funny) to hide. And so here I present her thoughts on schmaltz, chicken fat rendered with onion, against the backdrop of our messy kitchen backdoor area. She is an articulate woman who waxes beautiful on this most ethereal of fats. And, from this humble goy to Jews far and wide, L’Shanah Tovah. May your year be fruitful and filled with schmaltzy goodness. Read On »
Here is a list of Valentine’s Day recipes to help you celebrate this fun filled day of love, via Food & Wine.
It’s arguable that cooking made us human. Cooked food gave us a huge amount of calories, which made us healthy and we spread our genes and our brains grew and grew. But most important, cooking our own food forced us to work together, to cooperate. Because we learned to cooperate, we grew in groups, and these groups spread across the world and thrived, while others species (Neanderthals, for example) did not. This is important enough to reiterate: in order to make use of the extraordinary benefits that cooked food gave us, the stuff that made us human, we had to work together. Food taught us how to cooperate. But cooperate is a boring word, a weak word with oblique connotations of subservience, compromise, giving in—everything contrary to the rebellious spirit that made this country. So I propose Read On »
Out of nowhere My Girl Friday shouted, “You should do a post on goose!” with her customary joie de vivre. So when I was ordering a couple of chickens from Cara at Tea Hill Farms, I asked if she had a goose. No, but her neighbor did. A few days later my dear pal Lester shouted, “We should cook goose!” I said, “I just bought one!” My equally dear pal (all of us since high school) Dave Loomis said, “I want in!” So for what is now about year 15 of an annual dinner, I determined to cook my own goose. I had cooked goose, exactly once, nearly two decades ago (I remember being astonished at the quantity of fat it released, staggering). I’d watched a goose cooked late in the late fall of 2001 (when Read On »