Get My Musings by Mail!
Health, Hedonism & All the Delicious Things In Between
Category Archives: Gluten-Free Is Me
Risotto is one of my favorite dishes to teach in my cooking classes (along with paella and pilaf) because it’s gotten a bad rap over the years for being time intensive and difficult. Patience is definitely one of the key ingredients, and one that I rarely have in Sam’s Club sized supply. So luckily this vegan pumpkin risotto is as easy as risotto gets, using canned pumpkin instead of fresh to throw a bone to my laziest cooking self.
What makes risotto actually a rather great beginner dish is the stirring. For those who have more experience, this can be a meditative thing.… Continue Reading
I turn twenty-nine this weekend, a little fact that I’ve been less than excited to celebrate. Some birthday years bring on the blues more than others. And I’m not necessarily bummed about 29, it just feels rather anti-climactic compared to all my friends who are welcoming in the wisdom of their 30’s, which I couldn’t be more excited to get a dose of myself.
Buzzfeed puts twenty-nine at number four on their 20’s rankings, which isn’t saying much, since the majority of those other mid-years are spent in the midst of a quarter-life crisis that stems from feeling like you have to get your shit together, while not having enough maturity to actually know want to do with your life.… Continue Reading
Most kids reserve some right to pickiness when it comes to food. I was certainly no exception, if my latent adult fruit phobia is any indication. But I was never picky in the traditional white foods supreme kind of way that so many parents talk about and battle against. I ate my vegetables like it was a competitive sport, the greener the better.
Still, there were a few vegetables that escaped me for textural reasons and one of those was eggplant. It wasn’t until I discovered the small ones at Japanese restaurants—baked until the flesh is silky soft, and slathered with a miso glaze—that I welcomed eggplant into my heart without exception.… Continue Reading
I realize that I’ve spent a good chunk of my time here this past year attempting to quinoa-fy things. It’s honest, important work. Especially if the fruits of your labor include quinoa fried rice and tabouli. But I can’t say that it’s always particularly challenging.
It doesn’t take a rocket scientist (or Nathan Myhrvold) to swap out cooked rice or bulgar wheat for one of their healthier, gluten-free grain friends. So when I got back to New York this fall, I wanted to really experiment—to push my quinoafication to the next level. I wanted to make something crazy. Something like quinoa paella.… Continue Reading
Like all those cooks out there who’ve had the chutzpah to admit their failures (and, presumably, those annoying beacons of perfection who have not), I’ve made my fair share of mistakes in the kitchen.
In reflecting on them this past week, I’d say that most fall into one of two categories. The first is careless negligence, which includes things like forgetting the brussels sprouts in the oven until they resemble something that Khaleesi’s dragons might have sneezed on. A historical favorite is the time I poured cold stock from the fridge into a straight-from-the-oven Pyrex dish, causing it to shatter/explode dramatically and my neighbors to stop by to make sure everything was okay.… Continue Reading
I’m all for high-low dishes (after all, Ina Garten turned me onto the magic of potato chips and caviar at a young age). But I’ve always thought that hot crab dip seemed like a foolish use of a $30 a pound protein. It’s the same kind of philosophical problem I have with putting Foie Gras on burgers and lobster in tacos. I’ll admit that I do enjoy these things at restaurants from time to time, otherwise I’d have to figure out a foot-in-mouth emoji and post it on this image.
At restaurants when someone else is doing the work and partially amortizing expensive ingredients across other menu items, that’s one thing.… Continue Reading