I’ve wanted us to do vinegar chicken for awhile and Jody, who can never see a lily without thinking of three different ways to gild it, suggested we invite rhubarb. Fine with me, as long as it didn’t make my mouth turn inside out. She also knows that I’ll eat rhubarb in just about anything.
I’m yielding the floor to Jody this week. There’s a good story about how I lost my grip, its effects on a poor chicken, and Jody finding a solution despite the malfunction of the wheyback machine. *** Jody Notes: In February (a different world ago) I was visiting Rwanda for a close-up look at the …
Winter is coming, and no matter what WHO says about meat, dammit, all of us need an occasional treat to balance the scales with life’s tricks. Herewith Chicken Livers with with Passion Fruit, Pomegranate and Caramelized Dumpling Squash, exactly the kind of meal that Jody and I cook up at home when things have been crazy and we need to remind ourselves to slow down and savor what’s in front of us. In the last month we’ve been to Haiti, where Jody cooked and taught up a storm and I photographed it all and much besides. Right before our departure, one of Jody’s cooks fell and broke her ankle, which will keep her out of the kitchen for several months. Since out return Jody’s been picking up the the slack (note the state of Jody’s hands in the photos), while I’ve been processing photos for all of the institutions we visited. When we lift our noses from the grindstone, this is what we eat.
Jody reminded me that we introduced people to Roquefort ice cream in our last post that it was a new year and time for new beginnings, setting off on a healthy foot, etc. Okay, okay, I get it. Herewith: New Year’s Brodo (brodo, Italian for broth). Jody and I have different views of our subscribers. I envision season-ticket holder to the Circus Maximus, just slavering for the opportunity to thrust out their inverted thumbs. But Jody sees gentle souls garbed like her in moth-eaten cashmere bathrobes and fuzzy slippers waiting for a warm mug of beef tea, a good book and a place by the fire. I hope she’s right. There is something comforting about broth with shiitake mushrooms, fresh turmeric and ginger. It’s definitely not a meal (for me), but it is solace. As for the malcontents hoping for braised rabbit this week, I only have one thing to say: You’re about to learn to make stock, which is not the same as broth, and if you shut up and sit down I’ll tell you why.