Simplicity

A wet and drizzly morning of the sort we’ve been having lately, the usually dry stream that crosses our property burbling happily, the canyon veiled in gray and exploding in every shade of green, brought me back to a memory:

A child, a younger me, dripping in the rain — no umbrella, no boots, socks and shoes wet — setting leaves into the gutter and chasing them down the street. Joy: unrestrained, unmannered, untethered.

Simplicity.

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In the kitchen, after a previous evening’s West/East mashup of spaghetti ai ricci di mare, Venetian carpaccio, spicy fried tofu and three different kinds of sushi, I craved simplicity on the plate, too. More

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Little Things Mean a Lot

I was thinking the other morning, as I was writing out a recipe for this blog, about how I often use qualifiers when listing ingredients. For example, rather than saying, “1 tbsp. butter,” I will say, “1 tbsp. fresh sweet cream butter.” Or instead of “salt,” I will recommend “flaky sea salt, such as Maldon.”

Gorgeous pyramid crystals of Maldon salt

Gorgeous pyramid crystals of Maldon salt

It’s because little differences in ingredients can mean a lot. Especially in simple dishes that utilize only a few ingredients. More

Feeding the Unwashed Masses

I am not a caterer.

Caterers have large refrigerators and big stainless steel warming trays and things like that. I’m a chef. I have knives. And I like to see the looks on people’s faces when they taste something good that I have made. It’s hard to do that when you’ve laid out a buffet for 200 people.

The menu

The menu

So, I approached the silent auction I was cooking for as if it was just a big dinner I was doing for 200 of my friends. (Which is essentially what it was anyway.) More