A few bits of content and/or product that I’ve enjoyed and you might, too!
Samin Nosrat: if you haven’t heard of this chef/writer/teacher/has-her-own-Netflix-show-named after her cookbook, you will very soon. I discovered her while listening to Tim Ferriss interview her on his podcast. Tim’s podcast has detailed show notes linking to all of the inspiring content alluded to in the interview. Nosrat’s cookbook, Salt Fat Acid Heat, has a massive following, as does her Netflix series of the same name. As I rapidly became a huge Nosrat fan, one of my favorite blogs, A Cup of Jo, posted Samin’s Beauty Routine. This is a wonderful series in and of itself, featuring the traditions of beauty and skincare in women across every demographic and industry. Real women and their honest-to-god earthy beauty. Nosrat is brilliant, award-winning, self-aware and has, hands down, the best giggle ever. Discover her, learn from her, love her (in a non-threatening, respectful way from afar, obviously).
The Milo: if you, like me, ogle Staub and Le Creuset cookware but can’t stomach dropping three hundred dollars on a dutch oven (sigh, swoon, yes I can pass it down generations but I still have rent to pay and a toddler), look no further. The Milo, at a cool 95 bucks, has tremendous stovetop appeal and will happily – albeit heavily – sit atop your range and help you make delicious soups, stews, etc. It holds 5.5 ounces, weighs 10.5 pounds and comes in white or black. To top it all off, it’s oven and dishwasher safe. I’ve cleaned mine by hand and it’s a breeze. I’ve made multiple soups, two puttanescas (thank you, Pioneer Woman Ree Drummond) and Mark Bittman’s maple-glazed carrots which my kid bizarrely didn’t eat. They taste like candy.
Speaking of soups, I cannot speak highly enough of Sunday Soup, which I found in The Family Cooks cookbook. It’s foolproof. Take the usual soup base of carrots, onion, celery and chicken broth, add whatever sad vegetables are dying a slow but certain death in your fridge, some lentils, whatever greens you have, sausage if you like and simmer. I even added my kid’s leftover shells and cheese one day. Divine. I’ve discovered the magic of the old parmesan rind. As I ladled the soup into Tupperware, I found the forgotten, now spongy and wonderful, rind and stuck the cheese-side into my face hole. Yes, it was dirty and maybe a little sexual. The remnants of the cheese formed a salty, nutty cupcake and I was shocked something so profoundly exquisite came out of my tiny galley kitchen. The book itself is lovely and each recipe includes the steps that a child could execute with an adult’s supervision, bringing children into the kitchen and the cooking process. Recipes focus on whole foods and simple steps. I’m working my way through it and each recipe has been a success.
This weekend’s cooking will likely include the usual some-sort-of-savory meal-prepped breakfast muffin dozen. When I asked the aforementioned toddler if she’d like to help me make cookies, she said yes. Fingers crossed. Have a glorious weekend!
(c) 2018 Katherine Williams Leventhal