Hey folks, I decided to continue with last week’s video series LAST NIGHT’S DINNER with a Christmas Dinner episode. Now you’ll get to see Steve’s famous prime rib come to life; plus Craig’s French 75 and a new riff on Brussels sprouts courtesy of our friend Dave. Hope you all had happy holidays… we’ll see you back here on Monday!
Hey folks, remember the days when I used to make videos on the fly and post them pretty regularly? Well, those days were long ago (more towards the beginning of my blog) so I’ll forgive you if you don’t know anything about them. Anyway, with Craig still in New York and my iPhone a more sophisticated video camera than anything I used in the past, I figured, “Why not just make a video for the hell of it?” And that’s what you see above: a casual video about the dinner I made Monday night. If you’re the kind of person who enjoys blog videos, you’re in for a treat; if you’re the kind of person who can’t watch them because you’re at work, it’s time for a new job. Anyway, let me know what you think in the comments. Maybe I’ll make more.
I’m about to make dinner, but after discovering “On The Town” on Spotify this morning I found myself Googling the show (it’s one of Leonard Bernstein’s first musicals) and reading about Lea Delaria’s scene-stealing performance of the song “I Can Cook Too” in the 1998 revival. There it is above and I liked it so much, I had to share it here. Also: I think it’d make a swell theme song for a cooking show.
The green room was filled with male models who do construction, the actor Alden Ehrenreich (star of “Beautiful Creatures”), a mob of make-up people, hair people, managers and agents all hovering around a plate of half-doughnuts, half-bagels and half-muffins. I hovered on the sidelines with my book publicist, Molly, and didn’t allow myself to feel nervous. That, I knew, was the trick.
The concept of COOKFIGHT is incredibly fresh. New York Times journalists Kim Severson and Julia Moskin, who also happen to be best friends, choose a theme (dinner on a budget, for example) and then compete to see who can make the best meal. The results of their efforts fill the pages of this book; a book so chock-full of winning recipes, I’m not sure which one I want to make first. Ok, that’s a lie, I know which one I want to make first but it means I’m choosing sides in the Cookfight. (Don’t tell Kim, but it’s Julia’s pasta with roast chicken, currants and pine nuts.)
Yesterday, I was lucky enough to be invited to the New York Times building (my first time!) to interview Kim and Julia about their book. Instead of a lengthy 20 minute interview that meanders in all directions, I decided to pose various Cookfights to them to watch them duke it out. Coke vs. Pepsi, Mounds vs. Almond Joy, etc. The results are in the video below; but if you have a job where you can’t watch videos at work, I’ve broken it all down for you underneath it with comic book speech balloons that recreate the conversation.
Back in October, I visited Google Headquarters in Mountainview, California to deliver a Google Talk. You may recall the lunch that I ate while I was there? Now the video of the talk is online and I have to say, it’s hard for me to watch–sort of like listening to your own voice on a tape recorder. But I’m thinking you loyal readers may get a kick out of hearing me tell the story of my blog, talking about writing the cookbook, sharing the 10 over-arching lessons I learned cooking with America’s best chefs, and seeing me model my very first (and maybe my last) bow-tie. Thanks again to Google for having me!
My friend Amanda Cohen, chef at Dirt Candy in New York’s East Village, has a pretty incredible cookbook out right now called, appropriately enough, Dirt Candy. The remarkable thing about the book is that it’s in a graphic novel format, so there are drawings and speech balloons and little boxes and exclamations and all of that good stuff you expect to see in a graphic novel. What’s great is how this format enhances the experience of reading a cookbook…the combination of text and imagery carries the points home further so the various techniques described (sweating, reducing, etc.) are made incredibly clear. Today I popped into Dirt Candy to sit down with Amanda to chat about the book, how it came about, how she wrote it in this format, and to get the dirt on some of the stories she tells (about Iron Chef, for example). Thanks Amanda for taking the time to talk to me and congrats on your awesome new book!
Actually, to be more precise, I’ve gone crabbing…with Craig’s family up in the San Juan islands. (See this post from 2008 for reference.) My plan is to drink lots of wine, eat lots of crab, read lots of books, and to stay as far away from the internet as humanly possible. Look for me back here on Monday August 20th. At that point, I may actually have a copy of my cookbook in my hands! Big exciting things are happening this fall and I can’t wait to tell you all about them. As of this moment, though, consider this post my Out-Of-Office AutoReply.