ORANGETTEABOUTRECIPESARCHIVEBOOKSEVENTSREPERTOIRE A couple of weeks ago, while researching rhubarb crumble recipes for the Crisps and Crumbles episode of Spilled Milk (still going strong, 52 weeks a year! and still featuring impromptu hair-metal duets!), I pulled down an old copy of Canal House Cooking, and it fell open to page 57, “Cutlets Smothered in Peas.” RECIPES | ORANGETTEBOOKSSALADS ARCHIVESBANANAS ARCHIVES Recipes. Beverages (alcoholic) Beverages (non-alcoholic) Breads Breakfast and Brunch Cakes Cookies Desserts Dips, Salsas, and Sauces Main Dish Meats Pasta Salads Seafood Snacks Soup Starters Vegetables.

Course.

WE HAVE A RHYTHM

1 large egg. 3 tablespoons (45 grams) unsalted butter, melted and cooled slightly. 2 teaspoons vanilla extract. Preheat the oven to 375°F with a rack in the top third of the oven. In an 8-inch square baking dish, mix together the oats, the nuts, baking powder, cinnamon,

and salt.

ORANGETTE

The opposite of fancy. In August of 2014 – which, for those who are counting, was twenty-two entire months ago – I mentioned my friend Natalie’s “famous cucumber dip.”. A bunch of you asked for the recipe, so I e-mailed Natalie, and she sent it promptly. The recipe is

not fancy.

I CHANGED MY MIND

In a small mixing bowl, whisk together the vinegar, olive oil, anchovies, and garlic. Add the eggs, the cheese, and lots of black pepper. Whisk to emulsify. Add the lemon juice, and whisk again, just to emulsify. Taste, first by itself and then on a leaf of lettuce, and adjust the seasonings to taste. APPROXIMATELY A SOUP First: RING THE BELLS! I HAVE A NEW CAMERA! Here at Wizenberg-Pettit World Headquarters, we are excited. And grabby. Second: we are also into soup, apparently, which is why I’m going to tell you about yet another, our third soup in a row. I am so, so sorry. This particular soup, however, is only approximately a soup. I don’t know that I would have even thought to call it a soup, TENDER IS THE CABBAGE When the cabbage is completely tender, remove the foil over the baking dish, turn the oven up to 400 degrees, and continue cooking until the vegetables begin to brown lightly on their edges, another 15 or so minutes. Serve warm, topped with a poached egg and sprinkled with plenty of good, flaky Maldon salt and freshly ground black pepper. THE SEMANTICS OF STEWING 1 cinnamon stick. Cut the citrus fruit in half vertically, and then slice it thinly, peel and all. Place the slices in a medium saucepan with the prunes and the cinnamon stick, and add water to cover. Bring the mixture to a gentle simmer, and cook over medium-low heat for about 30-45 minutes, until the prunes are quite tender, the citrus

slices

YOU DESERVE A WAFFLE Sprinkle the yeast over the water, and let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour, and beat until well blended and smooth. (Electric beaters do a nice job of this.) Cover the bowl with plastic wrap, and let it stand overnight at room

temperature.

A MAN WHO KNOWS MEATBALLS My friend Doron might lust for a more well-endowed kitchen, but he can make a mean meatball.. I should have guessed as much. After all, last summer Doron, Elizabeth, and I happened to find ourselves together in Paris for five weeks—quelle coïncidence, non?—and there was much, much meat. The man knows his stuff. Doron and Liz were sharing a sixth-floor walk-up in the tangled heart of the ORANGETTEABOUTRECIPESARCHIVEBOOKSEVENTSREPERTOIRE A couple of weeks ago, while researching rhubarb crumble recipes for the Crisps and Crumbles episode of Spilled Milk (still going strong, 52 weeks a year! and still featuring impromptu hair-metal duets!), I pulled down an old copy of Canal House Cooking, and it fell open to page 57, “Cutlets Smothered in Peas.” RECIPES | ORANGETTEBOOKSSALADS ARCHIVESBANANAS ARCHIVES Recipes. Beverages (alcoholic) Beverages (non-alcoholic) Breads Breakfast and Brunch Cakes Cookies Desserts Dips, Salsas, and Sauces Main Dish Meats Pasta Salads Seafood Snacks Soup Starters Vegetables.

Course.

WE HAVE A RHYTHM

1 large egg. 3 tablespoons (45 grams) unsalted butter, melted and cooled slightly. 2 teaspoons vanilla extract. Preheat the oven to 375°F with a rack in the top third of the oven. In an 8-inch square baking dish, mix together the oats, the nuts, baking powder, cinnamon,

and salt.

ORANGETTE

The opposite of fancy. In August of 2014 – which, for those who are counting, was twenty-two entire months ago – I mentioned my friend Natalie’s “famous cucumber dip.”. A bunch of you asked for the recipe, so I e-mailed Natalie, and she sent it promptly. The recipe is

not fancy.

I CHANGED MY MIND

In a small mixing bowl, whisk together the vinegar, olive oil, anchovies, and garlic. Add the eggs, the cheese, and lots of black pepper. Whisk to emulsify. Add the lemon juice, and whisk again, just to emulsify. Taste, first by itself and then on a leaf of lettuce, and adjust the seasonings to taste. APPROXIMATELY A SOUP First: RING THE BELLS! I HAVE A NEW CAMERA! Here at Wizenberg-Pettit World Headquarters, we are excited. And grabby. Second: we are also into soup, apparently, which is why I’m going to tell you about yet another, our third soup in a row. I am so, so sorry. This particular soup, however, is only approximately a soup. I don’t know that I would have even thought to call it a soup, TENDER IS THE CABBAGE When the cabbage is completely tender, remove the foil over the baking dish, turn the oven up to 400 degrees, and continue cooking until the vegetables begin to brown lightly on their edges, another 15 or so minutes. Serve warm, topped with a poached egg and sprinkled with plenty of good, flaky Maldon salt and freshly ground black pepper. THE SEMANTICS OF STEWING 1 cinnamon stick. Cut the citrus fruit in half vertically, and then slice it thinly, peel and all. Place the slices in a medium saucepan with the prunes and the cinnamon stick, and add water to cover. Bring the mixture to a gentle simmer, and cook over medium-low heat for about 30-45 minutes, until the prunes are quite tender, the citrus

slices

YOU DESERVE A WAFFLE Sprinkle the yeast over the water, and let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour, and beat until well blended and smooth. (Electric beaters do a nice job of this.) Cover the bowl with plastic wrap, and let it stand overnight at room

temperature.

A MAN WHO KNOWS MEATBALLS My friend Doron might lust for a more well-endowed kitchen, but he can make a mean meatball.. I should have guessed as much. After all, last summer Doron, Elizabeth, and I happened to find ourselves together in Paris for five weeks—quelle coïncidence, non?—and there was much, much meat. The man knows his stuff. Doron and Liz were sharing a sixth-floor walk-up in the tangled heart of the ABOUT ME | ORANGETTE About Me. Hi. My name is Molly Wizenberg, and I write this blog. I live in Seattle, but I grew up in Oklahoma City. I have also lived in the Bay Area and briefly in Paris, France. I’m into peanut butter, scrambled eggs, seven-minute eggs, meatballs, meat that falls off the bone, cabbage, pancakes, black coffee, buttered toast, milkshakes

MAYBE HE'S RIGHT

1 cup (240 ml) maple syrup, preferably Grade B. 2/3 cup (160 ml) olive oil. Position racks in the upper and lower thirds of the oven, and preheat to 300. Line two rimmed baking sheets with parchment. Measure the dry ingredients into a large bowl, and stir well. Add the maple syrup and olive oil, and stir to evenly coat. YOU DESERVE A WAFFLE Sprinkle the yeast over the water, and let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour, and beat until well blended and smooth. (Electric beaters do a nice job of this.) Cover the bowl with plastic wrap, and let it stand overnight at room

temperature.

THE BEAN DOCTOR

4 tablespoons (56 grams) unsalted butter. Hot sauce, such as Frank's Red Hot or Yucatan Sunshine. A garlic clove, pressed or minced (optional) Pour the beans and their liquid into a medium saucepan. Add the butter, maybe ten or fifteen shakes of hot AND THEN THE CAKE CAME FORTH Preheat the oven to 375 degrees Fahrenheit, and butter an 8-inch round cake pan. Line the base of the pan with parchment, and butter the parchment too. Finely chop the chocolate (a serrated bread knife does an outstanding job of this) and melt it gently with the butter in a double boiler or in the microwave, stirring regularly to combine.

ON SHORT NOTICE

Combine the oil, garlic, and red pepper flakes in a Dutch oven or large (12-inch) skillet with a lid. Place over medium heat. Warm just until the garlic becomes fragrant and barely golden around the edges, about 2 minutes. Do not allow the garlic to brown, or you’ll have to

start over.

THE OPPOSITE OF FANCY Put two layers of paper towel on a large plate. Using the large-hole side of a box grater, grate the cucumber, skin and all, onto the plate. Put another sheet of paper towel over the pile of grated cucumber, and press and squeeze out the excess liquid. Add the grated cucumber to the sour cream mixture, and stir well to mix.

SLOW-ROASTING

Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour, baking powder, and zest, mixing to just combine. Add the oil and stir to incorporate. At first, it will look like a horrible, oily mess, but keep stirring, and it will come together into a smooth

batter.

TENDER IS THE CABBAGE When the cabbage is completely tender, remove the foil over the baking dish, turn the oven up to 400 degrees, and continue cooking until the vegetables begin to brown lightly on their edges, another 15 or so minutes. Serve warm, topped with a poached egg and sprinkled with plenty of good, flaky Maldon salt and freshly ground black pepper. 9 AM SUNDAY: BUTTER AND BABIES Powdered sugar. Preheat the oven to 425 degrees Fahrenheit. Divide the 4 Tbs butter between two 6-inch cast-iron skillets, and melt it over low heat. In a blender, whir together the eggs, flour, and half-and-half. Pour the batter into the skillets over the melted butter. Slide the skillets into the oven, and bake for 25 minutes. ORANGETTEABOUTRECIPESARCHIVEBOOKSEVENTSREPERTOIRE A couple of weeks ago, while researching rhubarb crumble recipes for the Crisps and Crumbles episode of Spilled Milk (still going strong, 52 weeks a year! and still featuring impromptu hair-metal duets!), I pulled down an old copy of Canal House Cooking, and it fell open to page 57, “Cutlets Smothered in Peas.” RECIPES | ORANGETTEBOOKSSALADS ARCHIVESBANANAS ARCHIVES Recipe Index; Monday, November 6, 2017 The Violet Butterscotch Blondie; Saturday, July 1, 2017 Chicken Cutlets Smothered in Peas; Monday, October 3, 2016

ORANGETTE

Every year, my friend Brandi takes her preteen niece Paige on a trip for spring break, and this year, June and I went along. Last week, the four of us spent four days exploring the Grand Canyon and nearby Antelope Canyon, eating trail mix (the kind with M&Ms in it, the only kind), and feeling a quasi-religious level of gratitude that the flat tire we got while driving between the HOW IT IS - ORANGETTE Preheat the oven to 350°F. Butter (or spray with cooking spray) the sides and bottom of a 9-inch springform pan. The line the sides and bottom with parchment paper, and butter (or spray) the paper.

WE HAVE A RHYTHM

June is six months old. She has two teeth, monstrous thighs, and is my favorite person in the world. Totally predictable, I know, but I really never thought I would say that about someone who spends most of the day drooling and pulling my hair. Sometimes she looks at me tenderly, places a dimpled hand on either side of my face, and then lunges forward, giggling, and savagely bites my nose.

ON SHORT NOTICE

It’s hard to start a post when I’m bored with the photograph(s) I have for it. The alternate title for this post is “A Life Fraught with Difficulty, by Molly Wizenberg.” But I am never bored with beans. I don’t remember how I first learned of Molly Stevens and her classic All About Braising: The Art of Uncomplicated Cooking, but if you’ve been around here for any length of time

THE OLD SWITCHEROO

Alright, people. That’s it. Enough of this wedding hoo-hah. Enough gushy, gloppy, lovey-dovey stuff. I don’t know if you’ve noticed, but it’s September. Like, end-of-summer September. Back-to-school September. Early-season-apples September. The calendar said it was coming, but still. It’s something we should talk about. As a kid, I always loved September. It meant a reprieve from the A MAN WHO KNOWS MEATBALLS My friend Doron might lust for a more well-endowed kitchen, but he can make a mean meatball.. I should have guessed as much. After all, last summer Doron, Elizabeth, and I happened to find ourselves together in Paris for five weeks—quelle coïncidence, non?—and there was much, much meat. The man knows his stuff. Doron and Liz were sharing a sixth-floor walk-up in the tangled heart of the APPROXIMATELY A SOUP First: RING THE BELLS! I HAVE A NEW CAMERA! Here at Wizenberg-Pettit World Headquarters, we are excited. And grabby. Second: we are also into soup, apparently, which is why I’m going to tell you about yet another, our third soup in a row. I am so, so sorry. This particular soup, however, is only approximately a soup. I don’t know that I would have even thought to call it a soup, THE SEMANTICS OF STEWING Molly, My grandmother made me stewed prunes and cheese grits when I visited her in rural Maryland — I think I was about 7-years old — I loved them. When I moved to Europe I had prunes for the first time in years — they were awesome. Today, I have the flu and just wanted something comforting so I bought a bag of prunes in the drug store where I got my prescriptions. ORANGETTEABOUTRECIPESARCHIVEBOOKSEVENTSREPERTOIRE A couple of weeks ago, while researching rhubarb crumble recipes for the Crisps and Crumbles episode of Spilled Milk (still going strong, 52 weeks a year! and still featuring impromptu hair-metal duets!), I pulled down an old copy of Canal House Cooking, and it fell open to page 57, “Cutlets Smothered in Peas.” RECIPES | ORANGETTEBOOKSSALADS ARCHIVESBANANAS ARCHIVES Recipe Index; Monday, November 6, 2017 The Violet Butterscotch Blondie; Saturday, July 1, 2017 Chicken Cutlets Smothered in Peas; Monday, October 3, 2016

ORANGETTE

Every year, my friend Brandi takes her preteen niece Paige on a trip for spring break, and this year, June and I went along. Last week, the four of us spent four days exploring the Grand Canyon and nearby Antelope Canyon, eating trail mix (the kind with M&Ms in it, the only kind), and feeling a quasi-religious level of gratitude that the flat tire we got while driving between the HOW IT IS - ORANGETTE Preheat the oven to 350°F. Butter (or spray with cooking spray) the sides and bottom of a 9-inch springform pan. The line the sides and bottom with parchment paper, and butter (or spray) the paper.

WE HAVE A RHYTHM

June is six months old. She has two teeth, monstrous thighs, and is my favorite person in the world. Totally predictable, I know, but I really never thought I would say that about someone who spends most of the day drooling and pulling my hair. Sometimes she looks at me tenderly, places a dimpled hand on either side of my face, and then lunges forward, giggling, and savagely bites my nose.

ON SHORT NOTICE

It’s hard to start a post when I’m bored with the photograph(s) I have for it. The alternate title for this post is “A Life Fraught with Difficulty, by Molly Wizenberg.” But I am never bored with beans. I don’t remember how I first learned of Molly Stevens and her classic All About Braising: The Art of Uncomplicated Cooking, but if you’ve been around here for any length of time

THE OLD SWITCHEROO

Alright, people. That’s it. Enough of this wedding hoo-hah. Enough gushy, gloppy, lovey-dovey stuff. I don’t know if you’ve noticed, but it’s September. Like, end-of-summer September. Back-to-school September. Early-season-apples September. The calendar said it was coming, but still. It’s something we should talk about. As a kid, I always loved September. It meant a reprieve from the A MAN WHO KNOWS MEATBALLS My friend Doron might lust for a more well-endowed kitchen, but he can make a mean meatball.. I should have guessed as much. After all, last summer Doron, Elizabeth, and I happened to find ourselves together in Paris for five weeks—quelle coïncidence, non?—and there was much, much meat. The man knows his stuff. Doron and Liz were sharing a sixth-floor walk-up in the tangled heart of the APPROXIMATELY A SOUP First: RING THE BELLS! I HAVE A NEW CAMERA! Here at Wizenberg-Pettit World Headquarters, we are excited. And grabby. Second: we are also into soup, apparently, which is why I’m going to tell you about yet another, our third soup in a row. I am so, so sorry. This particular soup, however, is only approximately a soup. I don’t know that I would have even thought to call it a soup, THE SEMANTICS OF STEWING Molly, My grandmother made me stewed prunes and cheese grits when I visited her in rural Maryland — I think I was about 7-years old — I loved them. When I moved to Europe I had prunes for the first time in years — they were awesome. Today, I have the flu and just wanted something comforting so I bought a bag of prunes in the drug store where I got my prescriptions.

OUT ON THIS LIMB

Preheat the oven to 350°F, and line a baking sheet with parchment paper. In a bowl, combine the pastry flour, baking soda, and salt, and

whisk well.

ORANGETTE

Every year, my friend Brandi takes her preteen niece Paige on a trip for spring break, and this year, June and I went along. Last week, the four of us spent four days exploring the Grand Canyon and nearby Antelope Canyon, eating trail mix (the kind with M&Ms in it, the only kind), and feeling a quasi-religious level of gratitude that the flat tire we got while driving between the

WE HAVE A RHYTHM

June is six months old. She has two teeth, monstrous thighs, and is my favorite person in the world. Totally predictable, I know, but I really never thought I would say that about someone who spends most of the day drooling and pulling my hair. Sometimes she looks at me tenderly, places a dimpled hand on either side of my face, and then lunges forward, giggling, and savagely bites my nose. ABOUT ME | ORANGETTE Hi. My name is Molly Wizenberg, and I write this blog. I live in Seattle, but I grew up in Oklahoma City. I have also lived in the Bay Area and briefly in Paris, France. I’m into peanut butter, scrambled eggs, seven-minute eggs, meatballs, meat that falls off the bone, cabbage, pancakes, black coffee, buttered toast, milkshakes, nectarines, raspberries, soup dumplings, tuna salad, chocolate

ON SHORT NOTICE

It’s hard to start a post when I’m bored with the photograph(s) I have for it. The alternate title for this post is “A Life Fraught with Difficulty, by Molly Wizenberg.” But I am never bored with beans. I don’t remember how I first learned of Molly Stevens and her classic All About Braising: The Art of Uncomplicated Cooking, but if you’ve been around here for any length of time

THE OLD SWITCHEROO

Alright, people. That’s it. Enough of this wedding hoo-hah. Enough gushy, gloppy, lovey-dovey stuff. I don’t know if you’ve noticed, but it’s September. Like, end-of-summer September. Back-to-school September. Early-season-apples September. The calendar said it was coming, but still. It’s something we should talk about. As a kid, I always loved September. It meant a reprieve from the

THE BEAN DOCTOR

I believe everyone should know how to doctor a can of beans. I also believe that, having said this, I have become my father. I also believe I would do anything, anything, absolutely anything to get R. Kelly’s “I Believe I Can Fly,” which lodged itself in my head as I was typing those first two sentences, back out of my head again. Spread my wings and fly awaaaaaaaaaay I come from a

SLOW-ROASTING

God, my apartment is hot. It’s not even that horrible outside on this sunny Seattle evening, but the kitchen is a blazing inferno. Jess, my dinner guest, will be shortly. The yogurt cake with lemon zest and lemon glaze is resting contentedly on the counter, seemingly oblivious to the heat. The sockeye is roasting ever so gently in the oven. I’ve got the fan firmly parked in the doorway to AND THEN THE CAKE CAME FORTH Sundays are nice. My New York Times and I are very cozy on the couch. Last night Kate and I made dinner and watched the boats sail in and out of Elliott Bay from her 18th-floor downtown apartment. It was an excellent reason to eat lots of bittersweet chocolate and Plugra, but you can rest assured that we ate our vegetables first. We traipsed down to Pike Place Market just before closing 9 AM SUNDAY: BUTTER AND BABIES One night last week—after five glasses of wine, a deep-fried breaded soft-boiled egg, and a Freudian slip about a man who once fed me a meal consisting only of sprouts—my former employer Rebecca invited me to a breakfast of Dutch babies with her gay husband Jimmy. Knowing a good thing when I hear it, I accepted immediately. After all, I like nothing so much as a Dutch baby pancake, hot ORANGETTEABOUTRECIPESARCHIVEBOOKSEVENTSREPERTOIRE A couple of weeks ago, while researching rhubarb crumble recipes for the Crisps and Crumbles episode of Spilled Milk (still going strong, 52 weeks a year! and still featuring impromptu hair-metal duets!), I pulled down an old copy of Canal House Cooking, and it fell open to page 57, “Cutlets Smothered in Peas.” RECIPES | ORANGETTEBOOKSSALADS ARCHIVESBANANAS ARCHIVES Recipes. Beverages (alcoholic) Beverages (non-alcoholic) Breads Breakfast and Brunch Cakes Cookies Desserts Dips, Salsas, and Sauces Main Dish Meats Pasta Salads Seafood Snacks Soup Starters Vegetables.

Course.

HOW IT IS - ORANGETTE Powdered sugar, for serving (optional) Preheat the oven to 350°F. Butter (or spray with cooking spray) the sides and bottom of a 9-inch springform pan. The line the sides and bottom with parchment paper, and butter (or spray) the paper. In a small bowl, mix together sour cream and baking soda. In another bowl, whisk together the flour and

salt.

MAYBE HE'S RIGHT

1 cup (240 ml) maple syrup, preferably Grade B. 2/3 cup (160 ml) olive oil. Position racks in the upper and lower thirds of the oven, and preheat to 300. Line two rimmed baking sheets with parchment. Measure the dry ingredients into a large bowl, and stir well. Add the maple syrup and olive oil, and stir to evenly coat.

ON SHORT NOTICE

Combine the oil, garlic, and red pepper flakes in a Dutch oven or large (12-inch) skillet with a lid. Place over medium heat. Warm just until the garlic becomes fragrant and barely golden around the edges, about 2 minutes. Do not allow the garlic to brown, or you’ll have to

start over.

APPROXIMATELY A SOUP First: RING THE BELLS! I HAVE A NEW CAMERA! Here at Wizenberg-Pettit World Headquarters, we are excited. And grabby. Second: we are also into soup, apparently, which is why I’m going to tell you about yet another, our third soup in a row. I am so, so sorry. This particular soup, however, is only approximately a soup. I don’t know that I would have even thought to call it a soup,

THE OLD SWITCHEROO

Alright, people. That’s it. Enough of this wedding hoo-hah. Enough gushy, gloppy, lovey-dovey stuff. I don’t know if you’ve noticed, but it’s September. Like, end-of-summer September. Back-to-school September. Early-season-apples September. The calendar said it was coming, but still. It’s something we should talk about. As a kid, I always loved September. It meant a reprieve from the THE SEMANTICS OF STEWING 1 cinnamon stick. Cut the citrus fruit in half vertically, and then slice it thinly, peel and all. Place the slices in a medium saucepan with the prunes and the cinnamon stick, and add water to cover. Bring the mixture to a gentle simmer, and cook over medium-low heat for about 30-45 minutes, until the prunes are quite tender, the citrus

slices

A MAN WHO KNOWS MEATBALLS My friend Doron might lust for a more well-endowed kitchen, but he can make a mean meatball.. I should have guessed as much. After all, last summer Doron, Elizabeth, and I happened to find ourselves together in Paris for five weeks—quelle coïncidence, non?—and there was much, much meat. The man knows his stuff. Doron and Liz were sharing a sixth-floor walk-up in the tangled heart of the 9 AM SUNDAY: BUTTER AND BABIES Powdered sugar. Preheat the oven to 425 degrees Fahrenheit. Divide the 4 Tbs butter between two 6-inch cast-iron skillets, and melt it over low heat. In a blender, whir together the eggs, flour, and half-and-half. Pour the batter into the skillets over the melted butter. Slide the skillets into the oven, and bake for 25 minutes. ORANGETTEABOUTRECIPESARCHIVEBOOKSEVENTSREPERTOIRE A couple of weeks ago, while researching rhubarb crumble recipes for the Crisps and Crumbles episode of Spilled Milk (still going strong, 52 weeks a year! and still featuring impromptu hair-metal duets!), I pulled down an old copy of Canal House Cooking, and it fell open to page 57, “Cutlets Smothered in Peas.” RECIPES | ORANGETTEBOOKSSALADS ARCHIVESBANANAS ARCHIVES Recipes. Beverages (alcoholic) Beverages (non-alcoholic) Breads Breakfast and Brunch Cakes Cookies Desserts Dips, Salsas, and Sauces Main Dish Meats Pasta Salads Seafood Snacks Soup Starters Vegetables.

Course.

HOW IT IS - ORANGETTE Powdered sugar, for serving (optional) Preheat the oven to 350°F. Butter (or spray with cooking spray) the sides and bottom of a 9-inch springform pan. The line the sides and bottom with parchment paper, and butter (or spray) the paper. In a small bowl, mix together sour cream and baking soda. In another bowl, whisk together the flour and

salt.

MAYBE HE'S RIGHT

1 cup (240 ml) maple syrup, preferably Grade B. 2/3 cup (160 ml) olive oil. Position racks in the upper and lower thirds of the oven, and preheat to 300. Line two rimmed baking sheets with parchment. Measure the dry ingredients into a large bowl, and stir well. Add the maple syrup and olive oil, and stir to evenly coat.

ON SHORT NOTICE

Combine the oil, garlic, and red pepper flakes in a Dutch oven or large (12-inch) skillet with a lid. Place over medium heat. Warm just until the garlic becomes fragrant and barely golden around the edges, about 2 minutes. Do not allow the garlic to brown, or you’ll have to

start over.

APPROXIMATELY A SOUP First: RING THE BELLS! I HAVE A NEW CAMERA! Here at Wizenberg-Pettit World Headquarters, we are excited. And grabby. Second: we are also into soup, apparently, which is why I’m going to tell you about yet another, our third soup in a row. I am so, so sorry. This particular soup, however, is only approximately a soup. I don’t know that I would have even thought to call it a soup,

THE OLD SWITCHEROO

Alright, people. That’s it. Enough of this wedding hoo-hah. Enough gushy, gloppy, lovey-dovey stuff. I don’t know if you’ve noticed, but it’s September. Like, end-of-summer September. Back-to-school September. Early-season-apples September. The calendar said it was coming, but still. It’s something we should talk about. As a kid, I always loved September. It meant a reprieve from the THE SEMANTICS OF STEWING 1 cinnamon stick. Cut the citrus fruit in half vertically, and then slice it thinly, peel and all. Place the slices in a medium saucepan with the prunes and the cinnamon stick, and add water to cover. Bring the mixture to a gentle simmer, and cook over medium-low heat for about 30-45 minutes, until the prunes are quite tender, the citrus

slices

A MAN WHO KNOWS MEATBALLS My friend Doron might lust for a more well-endowed kitchen, but he can make a mean meatball.. I should have guessed as much. After all, last summer Doron, Elizabeth, and I happened to find ourselves together in Paris for five weeks—quelle coïncidence, non?—and there was much, much meat. The man knows his stuff. Doron and Liz were sharing a sixth-floor walk-up in the tangled heart of the 9 AM SUNDAY: BUTTER AND BABIES Powdered sugar. Preheat the oven to 425 degrees Fahrenheit. Divide the 4 Tbs butter between two 6-inch cast-iron skillets, and melt it over low heat. In a blender, whir together the eggs, flour, and half-and-half. Pour the batter into the skillets over the melted butter. Slide the skillets into the oven, and bake for 25 minutes.

BOOKS | ORANGETTE

Delancey. When my husband Brandon and I got married in 2007, he was a composer and doctoral candidate in music, and I was a full-time writer. I assumed our married life would be set to the steady, reassuring cadence of the academic calendar, with our closet full of corduroy and our Saturday mornings spent, well, probably at couples

yoga.

ABOUT ME | ORANGETTE About Me. Hi. My name is Molly Wizenberg, and I write this blog. I live in Seattle, but I grew up in Oklahoma City. I have also lived in the Bay Area and briefly in Paris, France. I’m into peanut butter, scrambled eggs, seven-minute eggs, meatballs, meat that falls off the bone, cabbage, pancakes, black coffee, buttered toast, milkshakes

MAYBE HE'S RIGHT

1 cup (240 ml) maple syrup, preferably Grade B. 2/3 cup (160 ml) olive oil. Position racks in the upper and lower thirds of the oven, and preheat to 300. Line two rimmed baking sheets with parchment. Measure the dry ingredients into a large bowl, and stir well. Add the maple syrup and olive oil, and stir to evenly coat.

ORANGETTE

The opposite of fancy. In August of 2014 – which, for those who are counting, was twenty-two entire months ago – I mentioned my friend Natalie’s “famous cucumber dip.”. A bunch of you asked for the recipe, so I e-mailed Natalie, and she sent it promptly. The recipe is

not fancy.

ORANGETTE

Today I come to you from Sitka, Alaska, where I’ve been since last Saturday, leading a writing workshop on memoir and place. I’m among the faculty for the first-ever Sitka Arts and Science Festival, a week of multi-disciplinary cross-pollination and collaboration dreamed up by the Sitka Fine Arts Camp and several local partners, with support from the National Endowment for the Arts.

OUT ON THIS LIMB

Preheat the oven to 350°F, and line a baking sheet with parchment paper. In a bowl, combine the pastry flour, baking soda, and salt, and whisk well. In the bowl of a mixer fitted with the paddle attachment, beat the butter with the sugars until light and fluffy, scraping down

the

THE BEAN DOCTOR

4 tablespoons (56 grams) unsalted butter. Hot sauce, such as Frank's Red Hot or Yucatan Sunshine. A garlic clove, pressed or minced (optional) Pour the beans and their liquid into a medium saucepan. Add the butter, maybe ten or fifteen shakes of hot

ON SHORT NOTICE

Combine the oil, garlic, and red pepper flakes in a Dutch oven or large (12-inch) skillet with a lid. Place over medium heat. Warm just until the garlic becomes fragrant and barely golden around the edges, about 2 minutes. Do not allow the garlic to brown, or you’ll have to

start over.

9 AM SUNDAY: BUTTER AND BABIES Powdered sugar. Preheat the oven to 425 degrees Fahrenheit. Divide the 4 Tbs butter between two 6-inch cast-iron skillets, and melt it over low heat. In a blender, whir together the eggs, flour, and half-and-half. Pour the batter into the skillets over the melted butter. Slide the skillets into the oven, and bake for 25 minutes.

ORANGETTE

I’ve spent half of the past week sitting on the couch with a cold-y, not-at-school three-year-old, attempting to work while holding my neck cocked to the right at a 45-degree angle because she wants to hold a hank of my hair and smell it while she watches Daniel Tiger’s

Neighborhood.

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Wednesday, November 28, 2018

NOVEMBER 28

That year went quickly. I didn’t mean to abandon anybody, have always said that I’d be clear about the end of this blog when the time came, but then the end came and went and I hardly noticed. I only noticed that I was interested in other things, and that it felt good to let myself be pulled along by the current. A year ago September, September of 2017, I started work on a proposal for a new book. I had started reading again, more than just my perfunctory fifteen minutes before sleep. Hearing different voices and other people’s thoughts in my head, I started to notice the way they excited me, energized me, made me want to do my own work. So, starting in September of that year, I devoted one of my workdays each week to a new book, a new project. I was embarrassed to tell people that it was another memoir. _How mortifying!_, _how presumptuous!_, working on a third memoir and I was only 39. My life has been very ordinary and continues to be: I’m a white woman who comes from and lives with privilege. I try to keep this in my sights, because it’s more important now than ever. I also try to put my head down and shut up and do the work, because the work, the act of writing, is worth it, and I am very lucky to do it. It took eight months, but in May, the proposal was ready, and I was elated to see it land at Abrams Press

, where it will be

published in 2020. As soon as I finish writing it. This book is not about food! People tell me this is risky? If this is what danger looks like, I am now someone who lives for it. This book is a story about sexuality, identity, and the many ways we make the thing we call _family_. I don’t think I’ve ever wanted so much to write any single thing, not the way I want to write this book. I am having to learn how to write it as I go along, without the handy crutch that food and recipes had become for me. Sitting at my desk, on a good day at least, I can almost feel the neurons stretch and zing and ping, reach across a synapse, build a new bridge, connect places that weren’t connected. I turned forty two months ago, and to celebrate, Ash and I went to Greece, a trip we started planning deep in last winter. I’d wanted to go for years, ever since my friends Christophe and Gemma first went and shared some photos from their trip online. We spent most of our time on the island of Milos, in the western Cyclades, and a little time on Sifnos, too, which is known for its pottery traditions. I quietly set myself a goal of getting more comfortable swimming in open water — you will note that this goal was very open-ended; “getting more comfortable” will never be measured by any yardstick — and little by little, I chipped away at it. Metaphors! I will leave this one here for you. June is six and is thriving. I feel less like writing about her online, mindful of the fact that she’s going to live in this online world one day and should get to speak for herself. I think it’s okay, though, to mention that she is possibly the world’s number one fan of beans and greens , refuses raw tomatoes and a wide variety of vegetables, lives for meat meat MEAT, and shares my passion for Nerds and sour gummies. Brandon gave me an Instant Pot for my birthday. I checked out _Dinner in an Instant_ from the library, and June, thumbing through it, promptly requested Garlicky Cuban Pork. (Hot tip: do degrease the juices after cooking, preferably with a fat separator.) Ash has also made a bang-up Shrimp Scampi from the same book. We are now Instant Pot believers. If this blog were still thriving, and if it had stayed solely about food, it would probably become one of those

Instant Pot blogs.

June took the three photos that follow, using the old Pentax K1000 camera I bought myself in 2008 and film that was left in my parents’ freezer after my dad died in 2002. She calls it her camera now, and these shots are from her second-ever roll. Burg would be proud. Atta

girl.

What a pleasure this is. I’d almost forgotten. Thank you. P.S. Crap, totally forgot: I am teaching a fair amount now! Currently don’t have much scheduled so that I can focus on writing, but I will be teaching A FOUR-DAY WORKSHOP ON THE CRAFT OF FOOD MEMOIR next May, in Santa Fe, New Mexico. A dream!

FILED UNDER:

* big thoughts

* book

* Family

* feeding a kid

* memoir

* teaching

* travel

* writing

Comments

Monday, November 6, 2017 100% BIRTHDAY-WORTHY In mid-September, I got out my digital camera for the first time in a geologic age. I’d tried a new-to-me recipe, and it turned out so well that I wanted immediately to rush to Ye Olde Ancient Blog and write it up. So I took the pictures. And then I spent approximately six weeks sitting around on them, perhaps confusing them with an egg and myself with a laying hen. Now here we are! Aged like a fine egg, as the saying goes. You might have heard of this recipe. It deserves to be heard of. David Lebovitz wrote about it back in 2015, and Shauna Sever in 2016, and who knows who else. Now’s my turn, because

somehow I…

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Saturday, July 1, 2017

JUNE 30

A couple of weeks ago, while researching rhubarb crumble recipes for the Crisps and Crumbles episode of Spilled Milk (still going strong, 52 weeks a year! and still featuring impromptu hair-metal duets!), I pulled down an old copy of Canal House Cooking, and it fell open to page 57, “Cutlets Smothered in Peas.” That’s when it dawned on me that I had somehow made it to age almost-39 without ever cooking a chicken cutlet, and that my child had somehow made it to age almost-five without ever eating a chicken cutlet. I understand this makes one subject to ridicule and rebuke not only in America, but also in many other parts of the world, including Japan, where panko-breaded, pan-fried chicken…

Read more

Monday, May 1, 2017

APRIL 30

I got Junie into bed on time tonight, the first night in a week, and to celebrate, I’m sitting at the table, listening to the birds outside, thrilling at the fact that it’s 8:24 pm and I haven’t yet flipped on a single light switch. And because it feels like time is on my side (yes it is, la la la, though probably just for tonight), I wanted to pop in the door and say a small something. Hello. I don’t feel very interested in writing about food. It has felt jarring and incongruous to write about food and cooking these past months, like I’d be doing that old Wizard of Oz number, pulling levers and pushing buttons, yelling Pay no attention to that…

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Wednesday, March 8, 2017

MARCH 8

There was a chair in the front window of my teenage bedroom, but I almost never sat there. It faced into the room, because all there was to see outside was the house across the street, with its dirty-blond buzz-cut of a yard and a security system sign staked by the door. The chair was next to my bookshelf, and as such, it mostly collected books I was too lazy to shelve. The only time I sat in it, that I remember anyway, was the day before I left for college. It was late afternoon, maybe early evening. My dad was standing in the doorway, one shoulder against the frame. He’d been keeping me company while I kneeled on

the…

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