tag:blogger.com,1999:blog-39824428720867634732011-09-07T08:15:01.252-07:00Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.comBlogger581100tag:blogger.com,1999:blog-3982442872086763473.post-79491077482867240042008-08-24T11:18:00.000-07:002008-08-24T11:19:16.512-07:00

Have you heard that Joe Biden, theoretically Obama's top choice for VP, loves to cook?I have to say, I'm not sure what to think about this tendency to attribute "home cook" status to our presidential candidates and their associated flocks. Is this supposed to make them friendlier? More "American"? More approachable and down-to-earth? Because honestly, it would be more American to admit you eat

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com1tag:blogger.com,1999:blog-3982442872086763473.post-36282228474382693932008-08-18T10:48:00.000-07:002008-08-18T10:53:26.592-07:00

KitchenAid agreed that the lift mechanism should NOT sound like a portcullis, and they're sending me a new mixer! They were so pleasant and nice on the phone, and didn't even make a big deal out of the problem. They said the new mixer should arrive in about a week and will include a mailing label for returning the other mixer.Sweet! Thanks, Carla from KitchenAid!

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-85555622004417842692008-08-17T19:39:00.000-07:002008-08-17T19:40:45.514-07:00

A KitchenAid Pro 600, in fact! Wheee!! Thanks, Internets, for making it oh-so-very easy to locate and acquire expensive pretty things! Thanks, Food Writing Career, for providing me with the suitable justification for this purchase! Thanks, Engineer, for making me hit "Purchase" and also validating my color choice!This is a shot of its maiden voyage kneading some ciabatta. I've been longing to

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-42607146024037073832008-08-12T12:12:00.000-07:002008-08-12T13:06:08.661-07:00

I've had it on my list to write down all these master recipes FOREVER, but kept procrastinating for one reason or another. Why procrastinate something that you actually want to do? Something that you know will be darn useful to you in the future? And that you will probably kick yourself for if you don't to do and then end up forgetting everything in the fog of post-culinary school life?Humph.

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com2tag:blogger.com,1999:blog-3982442872086763473.post-44535072315407555962008-07-19T17:32:00.001-07:002008-12-10T23:41:40.208-08:00

A few months ago, long before culinary school final exams were a worry to be fretted, the Engineer's mom asked me to cater a small party she would be throwing in honor of a friend's 50th birthday. This party was going to be in July (ie, last weekend), but she knows me very well and wanted to give me plenty of advanced notice. She's a swell lady.Of course, I accepted and immediately started making

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-2576207799344510462008-07-11T05:56:00.001-07:002008-12-10T23:41:40.534-08:00

Last night I dreamed of chili peppers.I've been having trouble getting my pepper plants to pollinate, and have been fretting over them. Watching the pale white flowers unfurl so enthusiastically only to shrivel up a few days later and fall off--stem and all--is rather heartbreaking. Besides, I want my peppers. So far I've only got the one guy pictured above, an anaheim. So obviously I dote on

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-52599626352042754332008-05-27T18:49:00.001-07:002008-12-10T23:41:40.648-08:00

This was the last picture to make it into my final portfolio for school. I made the cake in class on Thursday night and then the Engineer forced me to hit SEND on Friday morning to get all the pictures off to Snapfish for printing.It's called a coffee crunch cake--angel food cake layered with whipped cream and these coffee crunches on the outside. The crunchies were fun to make--essentially, you

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com3tag:blogger.com,1999:blog-3982442872086763473.post-19559189744768162682008-05-16T13:24:00.000-07:002008-12-10T23:41:41.025-08:00

I've always been a bit...overenthusiastic when it comes to the science behind the dinner, but doing this weekly food science post for the Kitchn has really put me over the edge into True Nerdom. And let me tell you, my friends, it feels like home.For the last few months, I've been almost exclusively relying on my main man Harold McGee and his book On Food and Cooking as my source for food science

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-17121943236767496732008-05-04T20:14:00.001-07:002008-12-10T23:41:41.421-08:00

Hello? Hello? This thing on?Oh! Hi! Hello! So glad to see you again! I was gone for ever and ever and I've missed you!I've been on so many adventures the past few months and I can hardly wait to tell you. There were so many moments that I've wanted to share with you, but the time? It just kept disappearing. Poof!So here I am again. Hello! Oh, I'm so excited. I've been kinda nervous to come back.

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com1tag:blogger.com,1999:blog-3982442872086763473.post-68660017307966533082008-03-08T06:26:00.000-08:002008-03-08T06:46:57.577-08:00

Hello, folks! So hip hip hooray, the Kitchn offered me the writing job! I'm so excited and thrilled and excited some more. Here's my introduction on the site and a picture of me looking like a goober:Emma in the Kitchn I've been getting the biggest kick out of being able to 'officially' tell people I'm a food writer when they ask me what I do. I try to go for a cool, breezy, "Oh, me? I'm a food

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com1tag:blogger.com,1999:blog-3982442872086763473.post-26648910222418926542008-02-24T09:18:00.000-08:002008-12-10T23:41:41.603-08:00

It doesn't look like much, but I was more proud of this little dish than words can say. Plating dishes--actually arranging the food on the plate in an artful and (hopefully) appetizing way has been a source of anxiety for me since the beginning of the program. It just doesn't come naturally to me. I'd look over at other people's dishes and see spirals of sauce elegantly dripped around the plate

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com1tag:blogger.com,1999:blog-3982442872086763473.post-27930844683235838812008-02-13T19:00:00.000-08:002008-12-10T23:41:41.824-08:00

"Leave the gun. Take the cannolis."I am too embarrassed to admit how many times that phrase crept into conversation last night or how we still laughed every time someone said it. But them was some miiiighty fine tasting cannolis.I will say that my first cannoli experience left me with the impression that cannolis are rather a pain in the arse and are best enjoyed when one does not have to make

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-2319217687191510882008-02-11T20:53:00.001-08:002008-02-11T20:53:56.942-08:00

Hello, friends!I recently applied for a writing position with a national food website called "Apartment Therapy: The Kitchn" and guess what?! It turns out they like me and they EVEN want me to write some more! Groovy, eh?!This is a really neat site--more of a community blog of sorts, really--that does reviews, posts recipes, explores current topics in the food world, and all that good stuff that

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-47242703816893590762008-01-30T15:53:00.001-08:002008-12-10T23:41:42.060-08:00

A small delivery of mangosteens appeared at the culinary school on Monday! I'm not sure how or where they came from, but a few of the chef instructors had them, and my Monday night instructor was generous enough to share his with us.None of us really knew much about the mangosteen other than, 'Hey, isn't this that really crazy fruit that was banned in the US until last year and costs so much

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com2tag:blogger.com,1999:blog-3982442872086763473.post-83021415531424668192008-01-27T19:20:00.000-08:002008-12-10T23:41:43.424-08:00

I had some leftover brisket wallowing in my fridge on last week and got it in my head to make some mini-calzones over the weekend. I thought I'd add some caramelized onions and roasted red peppers, but got stumped on the cheese. I stood in front of the cheese fridge at Trader Joe's for at least fifteen minutes picking up one cheese and then another, squinting my eyes and tasting various

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-38835900427175875292008-01-18T08:15:00.000-08:002008-12-10T23:41:43.694-08:00

Shaking excess flour from cut pasta.I know! Pasta! It's really just so cool! And I know you're all out there going, "Yes, Emma! I'm with you! Pasta is really just so cool!" Excellent. I knew I liked you.This here's some spinach pasta--same basic pasta recipe with a pound of steamed spinach cuz it's pretty. And also because it's "good for growing girls and boys." We rolled it out fairly thick (

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-2525605126396347762008-01-13T20:35:00.001-08:002008-12-10T23:41:44.009-08:00

Well. This is it. The end of an era. This Friday was my last day at the Noodle Factory. I'm off to try my hand at making actual, edible noodles instead of intellectual ones! That's right--it's time to see how this whole 'cooking thing' works out.This change has been in the works for quite a while, but I haven't wanted to talk about it much until it was real. I'm actually not sure what to say now

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-47186467321728677782008-01-08T15:24:00.001-08:002008-12-10T23:41:44.240-08:00

I am finding that I love love love making pasta. Perhaps this is unsurprising given my fondness for all things carbohydrate, but still. Pasta! By hand! How cool is that?! And it's surprisingly simple, if labor intensive. The pasta dough itself comes together pretty quickly. Combine ingredients. Knead knead knead until smooth and uniform and, if you cut into it with a knife, you don't see any air

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-40552016296741251822008-01-05T16:37:00.001-08:002008-12-10T23:41:44.415-08:00

We're in the home stretch of winter with daylight hours increasing bit by bit, but with farmer's markets and fresh produce still many months away. This cous cous salad made with winter squash and a handful of pantry staples is a bright and tangy hint of springtime, and yet it's hearty enough to fuel us through another day of slush and wind. This salad can be served room temperature or cold.

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-44741303523509149472007-12-18T06:46:00.001-08:002008-12-10T23:41:44.641-08:00

If you've ever wondered what happens if you forget to slash the top of your bread, this is it. Hard to tell if the loaf is eating itself or giving birth to a Brave New Loaf. Either way, it ain't pretty.But golly GEE, it tastes good! This is the second loaf from the Simple Crispy Bread recipe I made last Thursday, baked after lazing about (I mean, fermenting) in the fridge for three days. The

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-86646110329002382542007-12-16T11:16:00.000-08:002008-12-10T23:41:45.728-08:00

This past Thursday, I left my cube to get something at the printer and by the time I walked back (muttering to myself because I'd ALREADY found a typo I'd have to fix), the sky out the window was full of thick, fat flakes. Our offices closed about an hour after that. I was supposed to have class later, but honestly? I just wasn't feelin' it. What I WAS feelin' was going home, curling up on the

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com2tag:blogger.com,1999:blog-3982442872086763473.post-15899725409024700932007-12-13T05:54:00.001-08:002008-12-10T23:41:46.224-08:00

I haven't thought of a good name for these puppies yet. Can't quite figure out a name grand enough, nuanced enough to appropriately describe these layers of chocolate genoise, pomegranate whipped cream, and hazelnut dacquoise. Oh, man, they were tasty!Hazelnut dacquoise, for those who don't know, is a basic meringue (egg whites beaten with sugar) with ground hazelnuts mixed in. I spread them into

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-81284450456269699812007-12-02T16:17:00.000-08:002008-12-10T23:41:46.459-08:00

These bite-sized souffles have been one of my favorite things that I've made so far in culinary school. The base is a thin fillet of sole coiled into a ring and tied with a thin strip of blanched scallion. Around this, we wrapped a "collar" of aluminum foil and spooned the Parmesan souffle on top of the sole. (The collar is used to support the souffle as it rises and is removed right before

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-76207740068479389512007-11-14T19:37:00.001-08:002008-12-10T23:41:47.067-08:00

Chef Louise's first instruction for phyllo pastry: "Open the box.""Maybe there are folks out there who LOVE to make phyllo pastry, she said, but not me." And so, dutiful students that we are, we all opened our boxes.These napoleons were a lot of fun to make. I used 8 sheets of phyllo pastry and layered them with melted butter (clarified butter, or else you get brown spots), cinnamon, and sugar. I

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com1tag:blogger.com,1999:blog-3982442872086763473.post-38180125070727076312007-10-26T18:11:00.000-07:002008-12-10T23:41:47.251-08:00

Hmm....apparently this whole idea of blogging my experience of being in culinary school is....not so much happening. Oh, I mean, I'm experiencing all right. I'm experiencing all kinds of crazy, bizarre, blog-worthy happenings. But somehow, the part where it actually gets, you know, posted to my blog? Hmm, not happening. Or at least not happening quite as frequently as I oh-so enthusiastically

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-69942896247046528562007-10-07T09:07:00.000-07:002008-12-10T23:41:48.294-08:00

Husk cherries stole my heart this summer. They rustle in your hand, weighing nothing and smelling of dust. It seems impossible that inside each paper lantern can hide one single golden berry. They're the humble Cinderella of the farmer's market, for sure. I walked by them for weeks, achingly curious about what wonderful delight could go for $5 a half pint, until I finally caught one of the

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-46113922270011299962007-09-29T09:10:00.000-07:002008-12-10T23:41:49.254-08:00

Since this is the first time in six years that I'm going back to school in the fall, you'd think I'd be all aglow with nostalgia over little autumnal details that don't get noticed when September is just another month on the calendar. In point of fact, life has been so non-stop these past few weeks that I've barely had time to do much more than scarf down a powerbar while counting my bags to make

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-9794459427147212372007-08-17T15:46:00.000-07:002007-12-02T15:47:25.728-08:00

Another quickie post here--I'm on vacation next week and am planning on spending some good quality time with my blog. I think I've got about 10 book reviews to catch up on...Just had to dish (pun intended, ouch!) about the pizza I made last night, hailed by such fastidious food critics as My Boyfriend the Engineer as "your best pizza yet!" We had some bacon left over from BLTs the other night, so

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-30967016384060601302007-08-13T15:09:00.000-07:002008-12-10T23:41:53.882-08:00

It's taken a year of research and experimentation, but I think I've finally discovered my solution to bread baking on hot, humid summer days. This recipe is a step up from the No-Knead Bread of recent fame, and I find that the flavor and crumb of this loaf is a vast improvement over that recipe.And P.S. the man-hands in the pictures below belong to my dad. I'm thinking he has a possible future in

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-19330139599015761172007-06-21T15:10:00.000-07:002008-12-10T23:41:54.429-08:00

I'm snug in my apartment listening to the first real thunderstorm of the season. The neighbor's daughter must be having a sleepover because every time the thunder booms, I hear a chorus of screaming followed by giggling and loud protestations of having been the scaredy-cat who initiate the screaming.The hours at the noodle factory have been long lately this being our annual Busy Bee Season,

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-84228207124690313132007-04-01T15:12:00.000-07:002008-12-10T23:41:56.008-08:00

Oh, Jones Soda, how I miss thee! When the Engineer and I were living in Portland, Oregon, we didn't have the luxury of a washer and dryer in our apartment building like we do now. Every week along with all the other unluckies within a five block radius, we participated in a weekly neighborhood pilgrimage to the friendly neighborhood laundromat. For those of you who haven't had this experience or

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-31893443928666690982007-03-27T15:14:00.000-07:002008-12-10T23:41:56.065-08:00

Oh, Jones Soda, how I miss thee! When the Engineer and I were living in Portland, Oregon, we didn't have the luxury of a washer and dryer in our apartment building like we do now. Every week along with all the other unluckies within a five block radius, we participated in a weekly neighborhood pilgrimage to the friendly neighborhood laundromat. For those of you who haven't had this experience or

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-36589024262238445982007-03-17T15:16:00.000-07:002008-12-10T23:41:57.032-08:00

Since I didn't manage to extract myself from the cozy, multi-blanketed nest of my bed until well after the snow had passed from pristine prettiness into half-melty sludge, I give you this picture from Boston.com taken yesterday afternoon. Besides being yet another beautiful example of the fashion faux pas and arch-collapsing train wreck that is the Ugg boot (oh, why do I torture myself?), this

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-87128441545502849452007-02-21T15:17:00.000-08:002008-12-10T23:41:57.420-08:00

2003 Mountain River Pinotage/Shiraz from South Africa ($7.99 at Trader Joe's)I first had this wine back at our Cross-Atlantic Holiday Festivus and liked it so much that I wanted to try it again when I had a chance to really pay attention to what I was drinking. At the time of the party, the wine steward at Trader Joe's had recommended it because he felt it would pair well with the highly-spiced

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-9385199779323831272007-01-27T15:18:00.000-08:002008-12-10T23:41:57.787-08:00

It's a cold and dreary Saturday afternoon here in Beantown, USA--about time given all the warm weather we've been having here this winter. It seemed like a perfect opportunity to finally collect all my little recipe notes and taste-testing thoughts on my Lemon Anise Spice muffins and put everything together in proper recipe formation. Plus the deadline for the recipe contest I want to enter this

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-49289999710577861082007-01-24T15:19:00.000-08:002008-12-10T23:41:59.173-08:00

At first we were afraid. Very afraid. Imagine, Emma the Innocent is innocently chopping vegetables for a nice pot o' sausage, barley, and mushroom soup. Engineer the Brilliant is expounding on vector-based something-or-other, which involve moments of gobbledegook and forces corresponding to jibberish. Emma the Innocent nods sagely and pulls another parsnip from the grocery bag....or DOES she?!

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-68902863509430209962007-01-14T15:20:00.000-08:002008-12-10T23:41:59.630-08:00

I became a vegetarian my senior year in high school and only started eating meat again years later after making three very tough realizations:1. The "for real" reason why I became a vegetarian was because my boyfriend decided to go veg and so I did too.2. The vegetarian and I had broken up years ago. 3. I like meat.Whether it's admitted or not, I think many people of my generation fell prey to

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-43352323373542870372007-01-07T15:22:00.001-08:002008-12-10T23:42:02.821-08:00

On Christmas Eve at the abode of Emma n' the Engineer and with many friends in attendance, a festivus was had and, yay verily yay, it was good. This was the first Big Production meal I have ever prepared, and I was a bit nervous. We're talking appetizers, side dishes, main dishes, vegetarian dishes, drinks, and (of course) dessert. With the day itself looming on the horizon, I suddenly realized

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-82661243156408281972006-12-11T15:23:00.000-08:002007-12-02T15:24:36.711-08:00

I'm a bread and butter kind of girl. Cooking and eating fancy meals is just dandy for special occasions, but what I'm really interested in is what people eat every day. I like to keep it simple and keep it good. Good food doesn't need to take 10 hours to prepare or call for a million ingredients or use expensive spices in order to be good. You don't even need to be a master chef in order to make

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-68801241078293941312006-12-02T15:24:00.000-08:002008-12-10T23:42:04.556-08:00

I know, I know--Thanksgiving is but a distant memory and you're on to bigger and better things by now. Unfortunately, between end-of-production-season frenzy at the Noodle Factory and Blogger being wonky on me, I've fallen a bit behind on my A-game here. Regardless, I'm sure there are some of you who still have a few morsels of dried-out turkey lurking in some forgotten container at the back of

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-44630596540065295762006-11-26T15:26:00.000-08:002007-12-02T15:26:54.994-08:00

I was willing to bring any dish to Thanksgiving dinner that my host requested, but I absolutely insisted on bringing this Pecan and Salt Caramel Cheesecake. I first saw this recipe a few months ago over at Chow.com (the recipe is HERE) and immediately knew I was going to have to make it. Luckily, there was very little resistance to adding another dessert to the menu--especially one with an

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-84731489204009482012006-11-07T15:27:00.000-08:002007-12-02T15:28:23.919-08:00

You should all know by now that I love to cook. No doubt about it. But what I do not love is cooking every day. In fact, if I have to cook two days in a row, I get a bit cranky and start taking out my frustrations on the unsuspecting Engineer by muttering things under my breath like, "Though I may look and occasionally act like a 1940's housewife, I am not a 1940's housewife, mister." * He

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-77432611867130088812006-10-29T15:33:00.000-08:002007-12-02T15:34:27.615-08:00

I just discovered that the Boston Globe has a column devoted to the best plonk of the month. The explanation of the column from their website: "This is a monthly column on $10-and-under wines we call "plonk," which began as British slang for the cheapest drink served, and is now widely used to mean simple, inexpensive bottles. "Plonk of the month" appears on the last Wednesday of the month and is

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-51496508331575251232006-10-29T15:32:00.000-08:002007-12-02T15:32:55.752-08:00

I grew up in the Midwest during a time when going out to eat was still considered a rare luxury and the whole idea of 'take-out' was still catching on. We had the odd Pizza Hut pizza, and I can distinctly remember a few celebration meals at Sarah's, a bone fide American steak house in Algona, Iowa. But for the most part all of our meals were cooked and eaten at home. My parents both cooked--Dad

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-61175567205145919682006-10-22T15:34:00.000-07:002007-12-02T15:35:04.770-08:00

'Twas the Engineer's birthday this past weekend and we had his family over for brunch. Yee-haw, what a spread! Never was there a more perfect union of breakfast and lunch, or a better brunch been brunched. As we all sat there patting our stomachs and dabbing butter from our chins, the Engineer said, "We should really do this more often! No, really!" There was a little bit of something for

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-49213007031556064402006-10-14T15:35:00.000-07:002007-12-02T15:36:00.459-08:00

I don't think anyone would ever confuse me for a 'picky' wine drinker. Only once can I remember loathing a bottle so much that I actually poured it down the drain: a particularly atrocious and vinegary red that I couldn't even bear to use in tomato sauce. Occasionally I find myself present at a dinner where a sample of some $50+ bottle of wine finds its way into my glass. (Yay verily, it is good

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-40778209052079520942006-10-09T15:36:00.000-07:002007-12-02T15:36:58.692-08:00

My version of heaven would be endless autumn. And not just the beautiful crisp weather or the flaming trees against the bluest sky, but all of it. I love wearing my winter coat for the first time and finding a few left-over memories from the previous winter stowed away in the pockets. I love going to the Farmer's Market in Copley Square. I love seeing all the fruits and vegetables spilling out of

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-79261716266956911662006-10-02T15:37:00.000-07:002007-12-02T15:38:32.096-08:00

Bread Alone: Bold Fresh Loaves from Your Own Handsby Daniel Leader and Judith Blahnik Bread Alone provides a good, solid introduction to artisan bread baking. Daniel Leader begins with a thorough description of the equipment, ingredients, and care that go into making a good loaf of artisan bread, imbuing the reader with a real sense of the romance and long tradition of bread baking in European

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-36755968628560250902006-10-01T15:38:00.000-07:002007-12-02T15:40:05.907-08:00

The King Arthur Flour Baker's Companion: The All-Purpose Baking CookbookThis hefty cookbook is a veritable Mecca of recipes, baking advice, and resource information. Not only do the authors walk you through basics like white bread, chocolate chip cookies, and muffins, but they will then coach you onwards and upwards to such lofty aspirations as croissants, elephant ears, and sourdough artisan

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-83632464614579159552006-09-22T15:40:00.000-07:002007-12-02T15:40:42.230-08:00

Quickie post this lazy Sunday afternoon--just wanted to share my basic pasta sauce recipe with all y'all. For the longest time, I didn't question the fundamental American assumption that pasta sauce comes in jars. Period. No further thought required. Then one fateful shopping trip, while tenaciously deciphering which pasta sauce had the cheaper unit price and then asking myself if this was a

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-48268062422407565622006-09-10T15:40:00.000-07:002007-12-02T15:41:27.972-08:00

A few weeks ago, one of the departments in my company became inundated with projects that had moved down the conveyor belt to their desks and all the folks in that department were suddenly up to their ear lobes with paperwork and books and e-mails ever-so-politely requesting status updates on particularly gnarly projects (some of which MAY have come from yours truly). Part good wishing, part joke

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-12299446740652143872006-08-19T15:41:00.000-07:002007-12-02T15:42:26.856-08:00

This is my favorite, tried and true sourdough recipe. It consistently has a sourdough flavor that is not too sharp but has just the right amount of kick. The crumb is moist and chewy--and stays that way for several days. When made in loaf pans, the crumb tends to be a bit more 'fine' and spongy. When made in a brotform, bread basket, or baguette-shape, the crumb is more airy with larger holes (

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-50877885297580594282006-08-12T15:47:00.000-07:002007-12-02T15:48:19.381-08:00

Kay, so after "Our Sourdough, Ourselves: Part I" I started getting really curious about the science behind sourdough, and really, bread baking in general. I've had some awareness of the science just from all the recipes I've read and what I've picked up talking to people, but I've never sat down to put it all together. Much of the 'science' some recipe authors give as background seems to be the

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-26021881197290526712006-08-07T15:48:00.000-07:002007-12-02T15:49:10.623-08:00

OK, you can laugh all you like: My first memory of sourdough bread is "The San Francisco Sandwich" that the Hardee's fast food chain ran for a while back in the 90's. Now, we can stand here and debate the relative authenticity and perhaps dubious quality of sourdough bread served at a fast food chain until the cows come home. Whether it was truly the "Authentic Taste of San Francisco Sourdough"

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-21294462805146936982006-07-23T15:49:00.000-07:002007-12-02T15:50:00.666-08:00

Exploring the world of slackdough breads is the latest development in my on-going campaign to find ways of baking bread in the hot, humid Boston summer without pulling out all of my hair in the process. I've noticed a real rise in slackdough loaves being offered at bakeries and even restaurant chains lately, primarily in the form of ciabatta. Other common slackdough breads are baguette-style

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-69476037522301779942006-07-17T15:50:00.000-07:002007-12-02T15:51:02.766-08:00

Seeing as it's too hot here in Boston to do anything but eat popsicles and box yourself in with fans, I decided to refrain from baking anything requiring a hot oven or knitting anything requiring hot yarn. (My Tamora Pierce Marathon is progressing at a rapid pace, however--I'm on book three in the Protector of the Small series.) In this moment of calm, I thought I'd introduce you to my back porch

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-3153817064303267592006-07-04T15:51:00.000-07:002008-03-15T14:46:41.073-07:00

Home-made pizza is my new favorite weeknight meal. With a little planning ahead, it's quick and easy to throw together when you come home starving after a long day of arguing with authors and other sundry folk. It's also a great dinner party meal, FYI. Here's the deal:Home-made Thin Crust Pizza DoughMakes 2 pizzas--serving size ~1/2 pizza3/4 c. + 2 tsp (6.2 oz.) water (warm but not scalding)1/2

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0tag:blogger.com,1999:blog-3982442872086763473.post-52557594767148085022006-07-03T15:53:00.000-07:002007-12-02T15:53:39.885-08:00

Trying to bake bread on hot, humid summer days makes me want to give it up until the first frost. Kneading dough in this humidity is like trying to make bubble-gum behave. I've tried adding less water to begin with. I've tried throwing in the towel and just adding more flour. But alas, bubble-gum always wins. Plus kneading is hot work. Fans are blowing, flour is flying, I'm sweating and gross, my

Emma Chttp://www.blogger.com/profile/03004468532692748333noreply@blogger.com0