Life at home (in the kitchen) is a continuum of preparing, enjoying and then replenishing. Yesterday I a batch of roasted, peeled and seeded red and yellow peppers, that I keep in the refrigerator to serve differently throughout the week. If you’re interested in learning more about peppers, in general, click here.
You can watch the video of me roasting peppers in the “Learn the Basics” section of this website.
I also replenished a big bag of cleaned and cut up aromatics (leeks, onions, celery and carrots) in a doubled freezer bag (I…
This dog is just so perfect. I can’t imagine my home or my life without her.
A year and a half ago, just after completing a national TV series (from my home kitchen) Jon looked at me and said “Honey, I think it’s time we moved.” Thus, the reason why you haven’t heard a peep from me in such a long time. The process of leaving the home where I lived, loved, raised my three children from infancy, shot two television series and one extensive video series, authored two general cookbooks was, to say the least, formidable, and resulted (in me) being rocked to my core from emotional stress and physical exhaustion.
The beginning of this…
I woke up this morning and thought–“Oh no! I hope I’m not too late to remind you to NOT throw away your turkey carcass from Thanksgiving!” If I’ve caught you in time, I’ll try to make it quick! And, if you haven’t thought about it and are still picking the meat off the bones–today is also the day to remind you that TODAY is the last day it could possibly be good.
(But before I continue, let me first say that not all Jewish mothers enjoy instigating guilt–although most of us mothers, Jewish or not, will do it happily when it serves…
Although leaving summer is depressing for some, each year I’m always eager to see this seasonal shift. Like how the first buds on spring-time bushes signify the promise of eventual heat, seeing firm apples either draped on bowed tree limbs, or heaped in paper bags at local farmer’s markets, nudges cooks of all levels to turn the culinary page and embrace an entirely different kind of cinnamon-scented warmth.
You see, regardless of the time of year, I’ve usually got something in-route to crispness in the oven and/or blipping its way to succulence on the stove–Yes, I make stock, fresh breads, duck confit, stews and…
Jon and I were coming back from our usual morning walk with Mango and as we approached our house we smelled a wood-fire burning.
Now, I know, I know….most people would be more than a bit un-nerved, seeing that we were out of the house and, when we left, our grown kids were sleeping on a lazy Labor Day morning.
But that’s not how things seem to work in our house.
Anyway…instead of going into the house through the usual front door, we followed the scent–and went into the backyard through the side.
And…low and behold (not surprisingly) there he was!
My son Benjamin was standing in…
I was literally aching to make challah this weekend. I skipped a few weeks and I was craving the eggy, buttery, milky, yeasty aroma and taste. So, since I knew the kids would be around, I decided to shape my usual dough into three 8 x 4 inch sandwich loaves instead of my more usual braided loaves.
I wanted to make two loaves with seeded tops (for toast and for sandwiches) and one specifically for French toast (no seeds). The fully risen loaves that get seeds first get swabbed…
So sorry to have been so non-communicative! But, it’s been for good–no GREAT reasons. I just finished shooting a new television series called “Baking Made Easy with Lauren”…(more details to follow). I’m typing slow at the moment because (wouldn’t you know), a few days after we finished shooting, I burned my hand making corn fritters! Had to make a trip to the emergency room–Don’t panic (although we did) -I’m very lucky…the doc says I’ll heal perfectly, just need a week or two of MINIMAL cooking or baking (a fate almost worse than death to me). My guess, I’ll be trying to get back…
Because vitello tonnato is a specialty of the Piedmont region, this dish was on every menu in every restaurant we visited all through our trip. Having said that, it was only one extremely random and casual eatery that had me driven to make it myself as soon as I got back home–so random that I don’t remember the name of it–bummer. Anyway, I’ve made Vitello tonnato lots of times in a very short time since I’ve been back and so far everyone goes crazy for it–I hope you will, too!
Vitello tonnato is roast veal that’s chilled, sliced paper thin–and served surrounding a generous dollop of…
See, I told you I’d be back soon!
Ok–We flew, from JFK International airport and landed in Malpensa, the airport in Milan. Our first two nights were at Relais San Maurizio, a gorgeous spa/hotel (that is a converted Monastery) that’s in the area of Piedmont –a 2 hour car ride from the airport. Going to a spa was a great way to soften the effects of jet-lag while also breaking up a long trip from the city to the country side, which is where we would spend most of our trip.