I had to showcase B’s amazing BLT from yesterday lunch, his “best ever.” He doesn’t cook very often, but when he does he pulls out all the stops. This version had escarole (a bitter green) for the foliage and smoked salt to season. The bacon is our fave: low-salt and house smoked from Pusateri’s. I love when B cooks for himself. He takes such delight in his creations. Though his repertoire is limited, his attention to his craft is impeccable.
A couple of interesting links today:
This article from the New York Times’ Harold McGee (a.k.a. The Curious Cook) is on how much water you really need to cook pasta. He argues in favour of reducing the amount from the traditional 4-6L to 1.5L per pound of pasta, as well as putting the pasta in the cold water and allowing it to cook as the water heats. His point is green: less water means less energy consumed. I imagine waiting less time when cooking pasta to be a stronger incentive for most. As well, the resulting pasta water will have a more concentrated starchiness and taste that is perfect for thickening any sauce. His notes on these tips plus his canvassing of the Italian cooking elite (this method is “blasphemous”) are worth a read.
Sometimes we need to be reminded that even the greats have a run of bad luck. Molly Wizenberg over at Orangette gives us this candid account of her recent culinary disasters, photos included. Earlier this month, The Times of London declared Orangette top of the heap for food blogs (there are 33,000 of us) and for good reason. Her stories of her life in the kitchen are humorous and warm and her recipes are inspired. Try not to fall in love with her.