Mushroom Powder

And its multifarious uses! I adore mushrooms.  I love shiitakes stir-fried with strips of flank steak, I love the earthy funk of fresh morels in cream sauce, I love porcini-and-pea risotto – I even love the unjustly-maligned white button mushroom (which is, you may not be aware, the exact same thing as a brown criminiContinue reading “Mushroom Powder”

A Paean to Pea.

It was at Volo in Roscoe Village where Carolyn and I beheld an exceedingly awkward first date: he was a public servant, she was a Tea Party equity manager. He smiled at her blandly, steering the conversation away from politics in an attempt to be civil. She, upon learning that he worked for the government,Continue reading “A Paean to Pea.”

Pizza Day, Part Three: Getting Saucy, and other pursuits

First, a musing on the balance of flavors: Pizzas are, generally, pretty robust affairs; it’s a rare one that I’ve made that trades on subtleties.  I wouldn’t call myself a subtle cook – if cooking were painting, I’d cook in big, wet, Post-Impressionist brushstrokes.  A recipe calls for two garlic cloves?  I’ll use four.  HalfContinue reading “Pizza Day, Part Three: Getting Saucy, and other pursuits”

Pizza Day, Part One: The Essentials

Once a month, I throw a pizza party at my apartment.  I used to do it every single Friday in college; by this point, I’ve probably used up twice my body weight in flour over the past three years – ask my old roommates and they’d probably corroborate that figure.  From 2009 to 2011, IContinue reading “Pizza Day, Part One: The Essentials”