Wednesday, March 18, 2009

Chef Interrupted

Hunting around for something to make for the endless dinners that one has to make -- every single $%#^&*% night there's dinner! -- I started poking through Chef Interrupted, Melissa Clark's gorgeous cookbook, while my kids were coming up with the "real" way to play Candy Land. Right off the bat, there were at least four dishes I wanted to try (garlic pesto pizza anyone?), and this I could discern even while screams of "IT'S NOT FAIR!" were coming from the other room. In a moment of peace and quiet, I know I'll happy find more dishes to add to my dinner party wish list and super Sunday supper plans. Not that I keep either that list or those plans, but I really should.

5 comments:

mamele said...

i lurved her "secrets of the cake stand" piece in today's NYT. was just reflecting that she has a very girly way of writing, in a good way -- i like the background about her baby's digestive issues and why she's avoiding dairy, and the fact that she got a cake stand for her wedding, etc. she has a really chatty, friendly style i just LIKE. (as opposed to...uh, mrs latte, aka BarrettHead, whose chatty style read as off-putting and showoffy and unsisterly.) always love reading her stuff. and that cake sounded enticing, too.

Robin Aronson said...

i agree! on all fronts! the dowager cake plate! and i'm totally making that cake tonight.

Robin Aronson said...

If you missed it, here's Melissa's column:
http://www.nytimes.com/2009/03/18/dining/18appe.html?ref=dining
and the recipe:
http://www.nytimes.com/2009/03/18/dining/181arex.html?ref=dining

roni said...

@mamele: BarretteHead! I am still laughing. I used to refer to her as "The One Who Blathers on Endlessly About Vongerichten."

Robin, try the recipe for pasta with preserved tuna from Zuni Cafe. It's one of my go-to dinners when I work late. On weekends when I have more time, I cook the tuna in olive oil as Melissa's recipe instructs, but for a weeknights I use a tin of imported tuna in olive oil. I've made it for friends' kids and it's a hit, although some love olives and hate capers or vice versa. Can't win them all.

Robin Aronson said...

I will *definitely* try that recipe. Thanks for the easy adaptation!