Make delicious treats with the underrated kumquat

Grist

As I listened to Matt Etchemendy, chef of Ichabod’s on Irving Place, describe how he makes his “dirty-wild” freekah, I couldn’t help but think what fun it would be to cook in his kitchen — to have tubs of juniper-infused salts to rub into duck breasts, pints of mirepoix ready to sauté with pre-cooked grains, and compotes of all kinds to serve alongside seared meats and stacks of buttermilk pancakes.

While I know that some parts of restaurant work — the hours, the stress, the demands — don’t translate well into cooking at home, the concept of mise en place need not exist in restaurants alone. There is nothing stopping me from setting aside a day to make salad dressings and stocks, to cook grains and beans, to make a few loaves of bread with the goal of bringing ease to the days that follow.

16685550930_e43d2ce5ae_bAlexandra Stafford

One day I’ll…

View original post 550 altre parole

Annunci

Rispondi

Inserisci i tuoi dati qui sotto o clicca su un'icona per effettuare l'accesso:

Logo WordPress.com

Stai commentando usando il tuo account WordPress.com. Chiudi sessione / Modifica )

Foto Twitter

Stai commentando usando il tuo account Twitter. Chiudi sessione / Modifica )

Foto di Facebook

Stai commentando usando il tuo account Facebook. Chiudi sessione / Modifica )

Google+ photo

Stai commentando usando il tuo account Google+. Chiudi sessione / Modifica )

Connessione a %s...