Is the FoodBeest, like the unicorn, a mythical animal?
The new baby takes her first breath. She opens her eyes and tries to focus on her new world. And then she latches on.
Food is instinctive. It is sustaining. It is nurturing. It is life. It is love. It is a gift that we give one another and ourselves. It is of the earth. The preparation of that food is a self-expression. It is the only art form that utilizes all five senses.
Welcome to the FoodBeest. As part of the herd, we are eager to share these pleasures with you. Please let us know anything that moves or concerns you about what we have to share or about your own experience as a FoodBeest.
I love that ramen noodle stuff that comes in the plastic wrapper – you know the one. It’s a flat, dried noodle patty and a little sodium bomb packet that you mix with hot water for a super-cheap, super-fast, super comforting lunch or dinner. But this: this is the real deal.
I’m kind of a hit-and-run sweets eater, Fellow FoodBeest. I don’t make or eat cake very often. Too sweet. Too much of a commitment to actually sit down with plate and a fork. So this olive oil orange cake was a bit of a revelation to me.
What could be more iconic than the Great Julia’s (yes, that Julia) Boeuf Bourguignon. What could be more contemporary than marrying it to short ribs of beef?
I had an idea for a nearly vegetarian stew or tagine that would be healthy, warm and comforting. I included a little sausage for added flavor, but it was totally not necessary, making the recipe easily convertible to vegetarian). This recipe has North African influences in both the ingredients and the seasonings. It is rich and spicy and a little sweet with a touch of acid.
Lemon Curd is pretty glorious stuff. Especially in January. It’s soft and bright and sunshine yellow.
Lemon curd is the traditional English topping for scones. I am sure Mrs. Patmore (were she a real human being) would have made lemon curd to serve with the scones for afternoon tea at Downton Abbey all the time (were that a real place).
In the spirit of both staying warm and eating healthy after all the rich stuff we consumed over the holidays, I made a pot of Velvety Cauliflower Soup today. It is maybe the simplest veggie soup ever. It is basically nothing but cauliflower, onion and water. Totally vegetarian. Vegan even. Velvety and virtuous.
These cheddar cheese pepper crackers are perfect when you want to bring something for the party munchie table, but I don’t want to work too hard. Nothing too time consuming or expensive. The only absolute is that it has to taste great.
This is a fabulous first course for a sit-down dinner, or, if you’re feeling particularly ostentatiously rich and generous, a few dozen on a tray for a party of friends makes for an opulent finger food with Champagne or Proscecco.
As you think about entertaining during the festive holiday season, here is one of my favorite, recipes. It is incredibly impressive, versatile and delicious. No kidding, it could take over the world.