Here are links to a couple of terrific food articles I'm sure you'll want to read (if you haven't already found them for yourselves).
The first is called "The Bare Essentials", by Amy Scattergood of the Los Angeles Times (http://www.latimes.com/features/food/foodanddrink/sns-fdcook2-wk3,0,3280677.story) and is an informative backgrounder on mirepoix -- the tantalizing trio of perfectly trimmed veggies (onions, carrots, and celery) found in fashionable kitchens from Moscow to San Francisco. In this cold season, when goosepimples and bulbous, red noses are once again the new black, soups and stews are strictly de rigueur and a good mirepoix is the necessary base for many of these new-old dishes. Scattergood's got the goods on this, so sashay on over to the link above before the link is blinked. (Ew, sorry about the cheesy rhyme. It's a little late on the left coast).
Anyway, the second article is also from the LA Times. This one's by Charles Perry and is entitled "Aromatic Bitters are Back" (http://www.latimes.com/features/food/foodanddrink/sns-fddrink2-wk3,0,6958768.story). As the title suggests, the subject is bitters -- you know, those bottles of bitter liquids used to brighten up dreary drinks. If that bottle of Angostura hidden in the deep shadows of your cupboard is sporting a thick capelet of wooly dust, it's time to introduce it and its capelet to the waste bin and invest in a whole new bitters wardrobe. Perry's article will help you do just that. Even if you end up merely purchasing another bottle of Angostura, at least you'll be rid of the dust capelet, which, duh, is so 2005.
11:53:38 PM 
|
|
