Last Friday I worked from the reading room of a small library
in New Hampshire surrounded by oil
paintings of very old Yankees and bald eagles. It was an incredibly relaxing environment since I
wasn’t in the office bouncing from meeting to meeting but also not at home
wondering if I should vacuum. I actually got a lot done, (in case any of my
coworkers are reading this!) but then I discovered a pile of Cook’s Illustrated
magazines.
This is the real deal cooking magazine. You won’t find any
food porn inside these pages but instead it’s a simple, black-and-white
publication with recipes and cooking tips reviewed by the best in the field.
Knowing it’s an expensive subscription, I began secretly snapping photos with
my iPhone. There is nothing quite like that
misbehaving in the library! Here is a rough summary of one of the stole
recipes:
1)
Peel pith away from 2 red grapefruits and 3
naval oranges. Cut each fruit in half and then slice crosswise into thing
pieces. Toss with 1 tsp of sugar and a
pinch of salt and let sit for 15 minutes.
2)
Meanwhile, toast ½ cup of pecans in 1 tsp of
butter (or coconut oil) until browned.
3)
Drain fruit in a colander and reserve 2 tbsp of
the juice. Toss the juice with one minced shallot, 1 tsp of Dijon and 3 tbsp of
olive oil.
4)
Arrange fruit over 4 cups of watercress, argula,
etc. and sprinkle with pecans. They also recommended dried cranberries as well
but I get sick of those this time of year.
5)
Drizzle dressing on top and sprinkle with salt
and pepper. Before tossing, ask families members to appreciate how much time
you spent getting the pith off the fruit!
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