Eggs: Two Ways!

 One of my side projects this semester has been filming and airing an online cooking show through Connotation Press. What I love most about this project is working with Sarah and figuring out what fun foods to cook. While we're still getting our bearings being in front of a camera, I'm definitely proud of the unique camera work, our approach in the kitchen, and the concept of one food, two ways. I have to admit, though, it's been strange living within this new medium after so much hanging out with written words.

Because each episode is accompanied by an essay from me and Sarah, I think it's solid attempt at experimenting with multi-modal food writing. Even though it may seem as though we collaborate on our essays, we don't. Probably because we share a "food-brain," Sarah and I just end up writing about the same things more often than not. I think it's pretty funny.

Our second episode all about eggs really showcases how versatile eggs are. In fact, it was hard to pick what egg recipe to do. Easily, we could have made mayo, a meringue, omelets, a custard, a quiche, a strata, etc. etc. etc. In the end, I chose a frittata because it is my favorite egg dish, and one I make quite often.

I hope you'll enjoy this episode of Spatula and our accompanying essays, and tune in to our newest episodes and essays that air on the 1st of every month. For December, we're celebrating kale, our shared favorite vegetable!

The Chew Got It Right with Marrow-naise

I'll admit it. I'm addicted to The Chew. It all comes down to my love for Michael Symon. I totally have a foodie crush on him. The man is no Rob Pattinson, but when he cooks, he is wayyyyy hotter than Rob, hands-down. And better yet: he's Cleveland-proud, like me.

Seriously, I'm truly fascinated by the idea of The Chew, a daytime talk show that revolves around all things food--from fitness to recipes to politics to family connections and much, much more. The show is a true testimony of food's cultural, social, environmental, political, psychological, and sociological power. It's a truly brilliant idea. And while I'm still getting used to Clinton's quirkiness, I gained a lot of respect for him the day he took a stand against the Kardashian divorce (See Nov. 1st's Tweet or episode of The Chew.) But I find Mario and Michael to be wonderfully engaging hosts, and I'd love to see more of Carla's authentic, yogi self and Daphne's learning to love meat and trying new foods. All the hosts offer something important to their audience. I could go on, but I don't have the time right now, my loves.

What I need to address in the few minutes I do have between grading and conferencing is this: Michael Symon's Marrow-naise, homemade mayo with garlic, lemon juice, capers, parsley, and beef bone marrow. When I saw Michael make it last Monday, I drooled and swore I would make it on Saturday night as part of a special meal for FD.

Bearing in mind  Ruhlman's Twenty and the several suggested ways to home-make mayo, I chose my immersion blender with the whisk attachment. Usually when I make mayo in my stand-mixer, it breaks. Not this time. This time it held together and made the most luscious mayo. And the roasted bone marrow only elevated its richness and accentuated our strip steaks. Not to brag, but I think I've mastered the perfect sear and bake for my steaks that surpasses almost all restaurants, so I was extremely pleased when FD sliced into this perfectly cooked medium-rare steak, spread with marrow-naise, and sighed that glad-to-be-home-with-my-baby sigh. With a side of roasted sweet potatoes with dried kale and herbs and smashed brussels sprouts, we enjoyed a delightful Saturday night dinner. 

I have a feeling the only cook would have out-cooked me that night was Micheal Symon himself.

Oh, Yes, I Did Just Make Kale Dust

 Lately I've been obsessed with my homemade dried chili pepper dust (aka fairy dust).

But more so, I think I'm obsessed with food dehydrators. I don't own one, so I've been borrowing Sarah's to dry bunches of chili peppers, herbs, and whatever else I feel like.

A couple of days ago, I de-stemmed some Tuscan kale leaves, threw them on a tray, and turned on the dehydrator. Little did I know I just opened the gate to heaven.

Seriously, I just wanted to test oven-baked kale chips vs dehydrator ones. But I didn't get that far. When the kale chips were crisp enough, I packed them into my coffe grinder and made dust with them. It was as if The Goddess of Kale moved my hands; I didn't know what had happened until poured the dust into a recycled spice jar.

Kale dust smells like dried parsley on crack. The bitterness is alive but after a taste there's a sweet moment on the tail-end. Being the kale addict I am, I'm thinking that adding kale dust as a spice before roasting veggies, especially sweet potatoes, in the oven would be a good idea. Mixing it with olive oil and rubbing it on top and beneath a chicken's skin before roasting sounds fucking amazing. I could see it on scrambled eggs too.  Or in a cheese dip/spread. Maybe as a garnish for a soup or salad. I'm mean, for real, what couldn't you put kale dust on? Maybe yogurt.

With the remaining kale leaves, I sauteed them in butter and olive oil--a la Molly Wizenberg style--sprinkled them over a hot bed of mashed tators and threw some grilled sausages on top. My own little version of Bangers and Mash.

Trust me, I was tempted to sprinkle fairy and kale dust all over my Bangers and Mash, but I didn't. Only because I knew that this coming weekend I am having a full-on-cooking-Saturday when I plan to make a four course meal for FD that warms his bones after a day in the marsh.  The menu is forthcoming.