My book club, fancifully named “The Alta Vista Friends Reading Salon,” recently discussed Ruth Reichl’s memoir Save Me the Plums, about her time as editor-in-chief of Gourmet magazine. The book appealed to me not only because of the inside stories Ruth reveals about the world of food… but also because of her fascinating experiences working as a writer, editor and publisher, a field in which I spent my own career, although in much less lofty positions.
Her relaxed, straight-forward writing style is a pleasure to read and very entertaining. But this is far from a cook book. Ruth regales us more with the quirky personalities of the people she encountered during her time there than with the 1000s of recipes her team developed.
I can’t resist, though, giving you here my favorite Gourmet recipe from Ruth’s book, exactly as it was printed. How could I ever have hoped to improve on something Goumet had tested in its kitchens so many times?
Here we are in the midst of week 6 of self isolation. What began as an adventure is turning into a drudge. Solace comes in knowing that in comparison to other world disasters people have had to face, this one is fairly tame… as long as you can dodge COVID-19, that is. Plus, we can use the extra time at home to experiment in the kitchen! More
This delicious dessert owes its existence to Hannah Rothchild’s comic novel The Improbability of Love, a satire of the art world served up as a sensory experience fit for royalty. I was presenting this novel to our neighborhood book club. More
Our traditional family birthday cake is chalk-full of chocolate. But thrown in are other flavors like raspberry and coffee that make it a hit with young and old alike. I use healthy ingredients besides chocolate, like coconut palm sugar, coconut oil and eggs. More
Normally, I’d choose a pie to celebrate the math constant π (Pi = 3.14159…) on its special day, which is coming upon us soon. Scientists the world over will likely be tucking into a delicious slice of one, perhaps a banana cream or pecan pie, More
The 24th of May is the Queen’s birthday. If we don’t get a holiday, we’ll all run away!
It turns out we do get a holiday, but which queen, exactly, would that be, here in Canada?
Why it’s Queen Victoria, of course, the reigning monarch in 1867 when Canada became a country. Victoria was also key in choosing Ottawa over Kingston, Toronto or Montreal as Canada’s capital. So we Ottawans think she deserves a little fireworks on her birthday.
The weather is always a bit iffy on the Victoria Day long weekend in Ottawa, though. So fireworks are not always a possibility. But we can always whip up something special for the birthday table to honor the old queen, regardless of the weather! More
Canada Day in Ottawa, our nation’s capital, is always a great party. The city closes down and the roads are open only to buses, people, and entertainers. The past few years, even our own street joined in the fun, with party food for the neighborhood, everybody bringing something special. Vinny brought his “Jubilation” – a cake made by the young Elizabeth during the war, before she was queen, when sugar was at a premium and food was hard to come by. Here’s the story of how “Jubilation” came to be, which I first published a few years back. More
The clock chimes 4 a.m. at the Night Circus. Her bonfire burns strong, fed by Marco’s book of charms.
“What’s black and white with red in the middle?” Vinny asks. “Give up? It’s the cake I made for my book club, when Erin Morgenstern’s novel “The Night Circus” was up for discussion.
On the surface, Morgenstern gives us an enchanting love story about magic. The circus, open only at night, shimmers in black and white. It is the venue for a desperate competition, as two wizards older than time pit themselves against one another through their best students. The light and the dark signify their two opposing ways of manipulating reality. Which will win out, Vinny wonders. More
Last week I posted about our Miss Hawaii, in particular, how macadamia nuts with their low omega-6 offer a treasure chest of healthy, stable fats for your dining pleasure.
Now, as promised, here is a recipe to try, featuring macadamia nuts and their oil. More
“I don’t care about Christmas.” Eddy kicks the kitchen stool. “It won’t be the same, without Gramma.” Eddy’s heart feels frozen—it’s been that way ever since Gramma died.
Darren sighs. “Yeah, it’s been tough, buddy.” He kneels beside his brother so he can see right into Eddy’s eyes. “Remember Gramma’s Christmas cookies?” Darren asks. “Let’s make some Melting moments.”
Eddy thinks of Gramma’s laugh when he got flour on his nose. “OK… I guess,” he says and reaches for Gramma’s recipe box. More
Chapter 4 of the print version of Cook Up A Story is all about fiber… a subject that can sometimes veer sadly toward the gross. The story, Prune Puff, doesn’t disappoint. It’s all about how ridiculously wrong things can go in the kitchen. It starts when Clark tries to come up with a good science project. But you can do better than Clark. Follow Vinny’s simple recipe and concoct a delicious light luscious delectable cake… full of healthy fiber. Then, test your food science know-how. Take a quiz on fiber and do an experiment on the ingredient that puffs cakes up – baking powder.
The story underlines how important it is to label foods carefully. And not just in your own kitchen. All processed foods we buy have to be labeled. Vinny shows us how to understand the information on food labels. Everybody can take a minute to refresh their know-how in this area – so important! More
“Yes, we have no bananas…,” Vinny said to his friend Will, who turned up the other day wanting some of his favorite fruit. “We have bananas, but you won’t want to eat them,” Vinny explained, showing Will the goods. The black, squishy fruits resembled bananas only in shape. More
Totally in awe is the only way to describe my state at 1:00 am on the eve of my sister’s birthday, as I stared at my work.
I had been in desperate need of a cake. Not just any cake… but a gluten-free confection, so the birthday girl could have some, too.
Chef Janet Rörschåch’s blog suggested a beautiful angel-light cake made from eggs and ground nuts, decorated with vanilla-infused fruit and boozy whipped cream.
The pièce de resistance was glittering threads of sugar, spun from hazel nut centers. Perfect! More
Ice krispy cakes are even healthier made from brown rice cereal, fortified with flaxmeal. The recipe is included in Vinny’s book.
Following on from last week’s account of a disaster averted while trying to alter a recipe, I’m sharing a wonderful post I found on-line this week. It’s all about how to make successful substitutions, mainly in baked goods, but in other ways, too. More
If a kid can read, he can likely cook. But the watchful eye of experience is a wonderful thing. Witness the action in Vinny’s one-act play and decide for yourself… More
Marie Antoinette found herself bored silly. She had everything she wanted. If she clapped once, her servant would come with a tray full of chocolate cake. Twice got her steaming mugs of cocoa and cream. Three times and she went mad over baskets of truffles and éclairs. But she wasn’t happy. More
This little rhyme is one of the first things kids learn about healthy eating. One of baby’s first solid foods is apple sauce. And as kids grow, they often choose apples as a favorite snack. But are apples really so good for us? More
Our home and native land is celebrating a birthday! Isla says: We need to bake a cake. Of course we do. I should have thought of that myself!
First, I thought about making a Victoria sponge cake, named after an old by-gone queen. But it doesn’t make the grade as a food suitable for posting here, where we like to feature healthy eating for kids of all ages… Darn!
I hate to admit this, but baking can be a bit iffy. Sometimes pie crusts turn out flaky. But other times, they end up as hard to chew as a bathtub mat. More
