![]() ![]() The chef there made lunch for my crew, and it was one of the most delicious meals I’ve ever had. It’s funny, I just came from California, we were filming there, at the Sinskey vineyard. The first thing is to remind yourself is it’s about the people not the food. What are your secrets for making it all happen? How do you ensure a foolproof dinner party? I think many people get nervous in the kitchen because they are overwhelmed by everything they have to do all at once. You think, ‘How many things can go wrong in a recipe?’ And there is always something! There isn’t a recipe where she doesn’t do something that surprises me. And then I find out what someone with no instruction whatsoever is going to do with the printed word on that page. When I’m done testing a recipe myself whether it’s five times or twenty-five times, I’ll print out the recipe on a piece of paper and I hand it to my assistant. I really work very hard to make sure that it’s going to come out perfectly. I have to say I work very hard making recipes over and over again, in different seasons, with different ingredients, just making sure that no matter what someone is going to do with it-or to it-it’s still going to come out alright. ![]() And the end result comes out perfectly every time. So, it all seems accessible and do-able and simpler than you think. Every time you visit, leave me sweet comments or share my work on social media, it warms my heart.First, I want the reader to open the book and look at the photographs and say: “That looks delicious, I want to make it.” The next thing you do is look at the recipes and say: “I can actually do that.” There is a list of ingredients that you can actually find in a grocery store-you don’t have to go to India to get a certain spice. That list I’m going to write? It will certainly include being thankful for all of you. As long as you use ripe pears that are sweet, you won’t need to add much sugar. Certainly not health food, but a clafoutis does not use much flour and I’ve reduced the amount of sweetener. I’ve created a seasonal version balanced with sweet pears, tart cranberries with hints of cinnamon, vanilla and a touch of pear liqueur. If you can beat some eggs and slice some pears, you can make this! A clafoutis is a traditional French dessert, classically made with cherries, baked in a light custardy batter. If you know me, you know that I like to keep desserts simple and easy. I knew I’d have to incorporate them into dessert…it is Thanksgiving, after all. Last week, I received a gorgeous gift of pears from one of my most favorite clients, Stemilt. I’m going to hang it up near my desk and anytime I start bitching about nonsense, a talent I’ve mastered years ago, I’ll be reminded that I really need to shut my mouth. I’m making a list of every single thing I can think of that I am grateful for. This year, I’m doing something I’ve never done before. Sometimes, you may have to think really hard and it may not hit you until the end of the day when you’ve taken that first blissful bite of pumpkin pie (or cranberry pear clafouti), but it’s there. It makes us stop to think about all that we’re thankful for and realize that, even in the most awful times, there is always something to be thankful for. No, it’s not about the turkey for me and yes, I do love presents. So, fast forward…well, many years later, and here I am telling you that Thanksgiving is my favorite holiday. What? What about all of those other holidays that involve presents, people? I just assumed they must have really loved turkey and stuffing way more than I did. Share on Twitter Share on Facebook Share on PinterestĪs a kid, I’d hear adults say how much they loved Thanksgiving and that it was their favorite holiday. ![]()
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