What I'm Reading Today

Last night ended a six week series I teach called Basics Three.  It's the culmination of many weeks of technique classes and one of my favorite to teach because it's full of students I've known for a long time.  This group really impressed me with their massive improvement in the kitchen.   "S", who came in with little confidence behind the stove,  rocked out pate au choux that was stunning.  "M" showed us that he could julienne carrots like a real pro. "K' and "C" fired so many homemade pizzas last night I think they have fall back careers should they ever need them.  It showed me why I love to teach so very much.  When people learn simple skills, and get to practice in a place with just enough hand holding, they're encouraged to do it more often.  It's motivating, educational, and a whole lot of fun.  Spring Basics Three-stay in touch, I'll miss you guys.

(Bob Chamberlin/The Los Angeles Times)

Gordon made some mean fried chicken in class last night (this version, which I love) but lately I've been dying to try real Korean fried chicken. I know SF probably has a few good spots (suggestions?) but, from what I hear,  LA or NY are the better choices. In today's LA Times Cecilia Hae-Jin Lee writes about the foods of Korea.  She says that the Koreans use the word anju to describe dishes that are meant to be eaten with alcohol and goes on to write about these salty, spicy bites in a way that will make you hungry for them, even at 9am.  In addition to her etiquette tips for drinking with Koreans (never pour your own drink, turn away when drinking in front of someone 'higher ranking', and never refuse a drink from someone older), she has recipes for some snacks like this smoldering, crunchy Korean Fried Chicken.  Double fried and coated in gochujang (Korean chili paste), the bite-sized pieces are perfect beer food no matter where you are.

(Deb Lindsey/The Washington Post)

Oh no.  That's not just any grilled cheese sandwich.  It's a Poblano Cheese Sandwich from The Commodore in Brooklyn.  Think southern style pimento cheese kicked up with poblanos and you're on the right track.  In today's Washington Post, David Hagedorn writes about the tradition of pimento cheese, something I've been dying to make since I saw it on a menu slathering a burger.  I'm sure every southern grandma has her own version, the "best" one around.  Sharp cheddar mixed with mayo, pimentos, and occasionally cream cheese-you can imagine the variations from there.  Try it in a Potato Gratin, a savory Cheesecake, or in this most gluttonous of recipes I've seen in a long time-Fried Pimento Stuffed Sandwiches.  I think having a jar in your fridge this summer is a good place to start.  You can put it on burgers, crackers, or the old stand-by, celery sticks.    

(Bill Hogan/The Chicago Tribune)

Macadamia and Coconut Crusted Fish with Crunchy Pineapple Relish...I know.  Some of you will read just that recipe title and roll your eyes thinking I've flashed back to the era of sun dried tomatoes, the Silver Palate Cookbook, and "fusion" cuisine.  Hey, I'm with you there but really, is anyone going to complain about the textures and flavors in a dish like this one?  Crispy, crunchy fish is outstanding when cooked just right and the acidity in the relish will cut the richness.  While I'm not advocating 90's trends like these, I am happy to bring back the era with a dish like this one.  Thanks Chicago Tribune.

Happy Reading and Happy Cooking.