Wednesday, December 30, 2009

OK, I Give In

The world does not need another food blog. I know that, and I had promised myself that I would not contribute to the noise. But I'm using Twitter as my own personal mini blog, and I have more to say than can fit into 140 characters. And I've virtually met so many wonderful food friends online that I felt the need for a larger playground. and and and.

The time between Xmas and New Years is typically used for sloth and nostalgia - at least for the past year. Or cleaning out closets, which I hope to avoid. Here are a few very simple finds from 2009 that will serve well as we enter into Spring. My tastes are getting simpler as I get older. Or perhaps I'm just appreciating the taste of the ingredients themselves. Many will not need a recipe, but are just a suggestion of great flavors. You can fill in the blanks.

Raspberry Crumble Tart Introduced by Ruth Reichl in her blog posts and I couldn't agree more. It's just about fresh raspberries and butter.

Meyer Lemon Pizza. A pizza blanco, with whole milk mozzarella, goat cheese, a few scattered herbs, a film of good olive oil, and very thinly sliced Meyer lemons, which will caramelize into a chewy lemony bite. (the LA Times did a wonderful article on 100 things to do with a Meyer Lemon)

Farro with Lacinato Kale, Roasted Butternut Squash and Goat Cheese. Saute the kale in olive oil, garlic, fresh rosemary and a bit of chili flakes before tossing all the above into the farro. Earthy, sweet, satisfying.

Romesco Sauce Susan Goin's potatoes w/ Romesco Sauce led our family to an addiction to the sauce - which can usually be found in our fridge. Smeared on a grilled cheese sandwich, or along any grilled meat, it is a revelation.

Fridge Soup. Jacques Pepin refers to his homemade quick soup in his book Fast Food My Way. I now make this weekly and it's always different depending on what's in the vegetable drawer. Which was preceded by a weekly pot of

Chicken Stock I know, what could be more mundane? Or more fulfilling? All is right with the world when chicken stock is simmering on the back burner. When I'm stressed, sick, burned out, tired, or in need of shoring up of some kind, this is my solution. Sigh. I'm always happy to have it in the freezer.

All right, I will find the digital camera and attempt the food porn that accompanies most good food blogs. I'm not known for photography, so we shall see.

Happy New Year, all.


  1. Ely, Congratulations on your first of many posts (and very nice comment on my blog.) It's very exciting that you've started, and I look forward to reading more. Cheers and Happy New Year, Cathy

  2. Elyse... you are wrong. We DO need another food blog. And I'm happy you're here! I hope that you have fun with it. Congrats on the first post.

  3. Welcome to the lovely world of food blogging. That's the beauty of it, you can do whatever YOU want! Congratulations!

  4. Glad you gave in. Enjoyed reading it (thanks Chef Gwen for the tweet ref. to Elyse's blog). To new beginnings!

  5. Welcome to the "noise." I've been happily clucking about food and meeting lovely people for nearly three years now. I can think of nothing I'd enjoy more. I've learned so many things I'd never have thought I'd be interested in, let alone doing at this point in my life. If there's food involved, how can we possibly go wrong? Congrats to you for taking the step!