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Building food memories or how I spent my winter vacation.
In
the course of my interview with Brian, one of the questions I asked him
was about his earliest food memory. That got me thinking about my
food memories and I realized that many of them weren't based solely on
the best dishes I've ever tasted, but on the everyday meals that I've
shared with family and friends.
I spent my vacation again this year with my sister and her
family. Most days we went shopping at the local market, picked up
whatever looked good that day, came home, and turned those ingredients
into simple dishes. What made those dishes memorable was being
able to share them with my family. The joy for me wasn't in dazzling
them with my culinary talent, but in cooking with the ingredients that
they loved and leaving them with easy recipes that they could make after
I left. And those memories will create new memories for them,
because I know that every time they make that dish or use that
ingredient, they'll remember me and the time we spent together.
So
here's to you creating your own food memories, whether you make an
elaborate dinner, pick something up, or eat out. What makes the
food truly memorable are the people that we're lucky enough to share it
with.
Update on Season 8 of Mexico One Plate at a Time.
Our
team will be scouting locations this month in Baja with the Mexico
portion of the shoot happening in April. The Chicago scenes
haven't been scheduled yet, but we're hoping to release the new season
in the fall.
Photo by Paul Elledge
Meet our Team: Brian Enyart - Part Two
Which chefs most influenced you in the beginning?
Julia Child and Jeff Smith (The Frugal Gourmet)
Favorite Cookbooks?
El Bulli Series, Fat Duck, and Harold McGee's On Food and Cooking.
What's in your refrigerator/home pantry?
Pasta, steel cut oatmeal, curry, popcorn, Milk & Honey granola, and orange juice.
Favorite kitchen equipment?
Shun utility knife, VitaMix blender, immersion blender, and a circulator.
What's your favorite junk food?
Popcorn with Hidden Valley Ranch Dressing and butter.
Most memorable dish you ever ate?
This
year, it would be a deer and mushroom dish that I ate at Restaurant
Herman's in the Hotel Nimb (Copenhagen). Ever, I'd have to say it
was a pistachio dessert I ate at WD-50 created by Alex Stupak.
He's an amazing chef.
As
I'm sure many of you have heard, Brian will be leaving us in
April. After so many years, it seems almost impossible that he'll
no longer be in the kitchen. We wish him all the best.
Recipes from Deb's Test Kitchen
In the winter, I crave soup, but I don't always have one on hand. That's where my
White Bean Soup
comes in handy. I refer to it as one of my pantry soups since all
the ingredients are either in my pantry or staples in my refrigerator.
Check out Jill Gubesch's, our sommelier, wine suggestion for each of these dishes.
Kitchen Gadget Adventures
Every
time I accidentally burn my hand or arm by knocking into a hot oven
rack, I tell myself that the next time I'll be more careful. Since
it appears that I'm a very slow learner, I installed a set of Jaz Cool
Touch Oven Guards in my oven. They are made from a fabric that was
first invented for firefighters. The washable strips fit all
standard oven racks, are rated up to 500 degrees (you need to remove
them when broiling or cleaning), and the snaps provide easy installation
and removal. You can order them on line at either
Chef's Catalog or
Amazon and they sell for about $20/pair.
There are two ways to access this recycling info. You can either log into their
web site or
download their app which is programmed for either the iPhone or Android. Their info covers the entire US and Canada.
Via their web site, you just click on the icon(s), then enter your zip code or city to find the location near you.
If you're using their mobile app
"My Recycle List", it will find the locations using either GPS or ZIP code, provide you with interactive maps and/or a Web Browser, and even lets you call the recycling locations directly or add them to your contacts.
See you next month.
Sincerely,
Test Kitchen Director/Web Site Culinary Director
newsletter@fronteragrill.net
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