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Text
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 isnot 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 citrusslices
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 roomtemperature.
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 isnot 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 citrusslices
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 roomtemperature.
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, milkshakesMAYBE 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 roomtemperature.
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 tostart 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 smoothbatter.
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 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.
ABOUT ME | ORANGETTESEE MORE ON ORANGETTE.NET 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.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.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 I AM SOLD | ORANGETTE Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. 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, ON FAME, FUNK, AND FISH SAUCE Add the rice noodles and cook for 5 minutes, or until tender but not mushy. Drain the noodles into a colander, rinse with cold water, and then place them in a large bowl. Place the garlic cloves in the bowl of a food processor, and pulse to mince. Add the fish sauce, water, lime juice, rice wine vinegar, brown sugar, and chilies, and purée 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.
ABOUT ME | ORANGETTESEE MORE ON ORANGETTE.NETWE 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.
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.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.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 I AM SOLD | ORANGETTE Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. 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,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 couplesyoga.
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 I AM SOLD | ORANGETTE Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.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 hotCONSIDER IT
In a large bowl, combine all of the dry ingredients. Stir to mix well. In a small bowl, combine all of the wet ingredients. Stir to mix well. Pour the wet ingredients over the dry ones, and stir well. Spread the mixture evenly on two rimmed baking sheets. Bake for 35 to 40 minutes, or until evenly golden brown.INTO THE PANTRY
While the onions are cooking, place the lentils in a medium saucepan, add water to cover by an inch, and bring to a boil over medium-high heat. Reduce to a simmer and cook, undisturbed, for 20 minutes. Drain the lentils, and set them aside. When the onions are ready, stir inthe rice.
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 smoothbatter.
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 roomtemperature.
LINKS OF NOTE
The bean doctor. July 23, 2015. We’ll go from left to right IT DOESN'T LOOK LIKE MUCH Add noodles, and stir to separate. Cook for 8 minutes (or whatever time is indicated on the package), or until tender. Drain, then return to the cooking pot. Just before noodles are done, combine the lemon zest, cream, salt and pepper in a small saucepan. Cook over medium heat for 2 minutes, or until cream comes to a boil. 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.
ABOUT ME | ORANGETTESEE MORE ON ORANGETTE.NET 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.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.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 I AM SOLD | ORANGETTE Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. 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, ON FAME, FUNK, AND FISH SAUCE Add the rice noodles and cook for 5 minutes, or until tender but not mushy. Drain the noodles into a colander, rinse with cold water, and then place them in a large bowl. Place the garlic cloves in the bowl of a food processor, and pulse to mince. Add the fish sauce, water, lime juice, rice wine vinegar, brown sugar, and chilies, and purée 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.
ABOUT ME | ORANGETTESEE MORE ON ORANGETTE.NET 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.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.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 I AM SOLD | ORANGETTE Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. 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, ON FAME, FUNK, AND FISH SAUCE Add the rice noodles and cook for 5 minutes, or until tender but not mushy. Drain the noodles into a colander, rinse with cold water, and then place them in a large bowl. Place the garlic cloves in the bowl of a food processor, and pulse to mince. Add the fish sauce, water, lime juice, rice wine vinegar, brown sugar, and chilies, and puréeBOOKS | 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 couplesyoga.
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 I AM SOLD | ORANGETTE Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.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 hotCONSIDER IT
In a large bowl, combine all of the dry ingredients. Stir to mix well. In a small bowl, combine all of the wet ingredients. Stir to mix well. Pour the wet ingredients over the dry ones, and stir well. Spread the mixture evenly on two rimmed baking sheets. Bake for 35 to 40 minutes, or until evenly golden brown.INTO THE PANTRY
While the onions are cooking, place the lentils in a medium saucepan, add water to cover by an inch, and bring to a boil over medium-high heat. Reduce to a simmer and cook, undisturbed, for 20 minutes. Drain the lentils, and set them aside. When the onions are ready, stir inthe rice.
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 smoothbatter.
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 roomtemperature.
LINKS OF NOTE
The bean doctor. July 23, 2015. We’ll go from left to right IT DOESN'T LOOK LIKE MUCH Add noodles, and stir to separate. Cook for 8 minutes (or whatever time is indicated on the package), or until tender. Drain, then return to the cooking pot. Just before noodles are done, combine the lemon zest, cream, salt and pepper in a small saucepan. Cook over medium heat for 2 minutes, or until cream comes to a boil. 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.
ABOUT ME | ORANGETTESEE MORE ON ORANGETTE.NET 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.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.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 I AM SOLD | ORANGETTE Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. 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, ON FAME, FUNK, AND FISH SAUCE Add the rice noodles and cook for 5 minutes, or until tender but not mushy. Drain the noodles into a colander, rinse with cold water, and then place them in a large bowl. Place the garlic cloves in the bowl of a food processor, and pulse to mince. Add the fish sauce, water, lime juice, rice wine vinegar, brown sugar, and chilies, and purée 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.
ABOUT ME | ORANGETTESEE MORE ON ORANGETTE.NET 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.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.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 I AM SOLD | ORANGETTE Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. 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, ON FAME, FUNK, AND FISH SAUCE Add the rice noodles and cook for 5 minutes, or until tender but not mushy. Drain the noodles into a colander, rinse with cold water, and then place them in a large bowl. Place the garlic cloves in the bowl of a food processor, and pulse to mince. Add the fish sauce, water, lime juice, rice wine vinegar, brown sugar, and chilies, and puréeBOOKS | 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 couplesyoga.
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 I AM SOLD | ORANGETTE Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.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 hotCONSIDER IT
In a large bowl, combine all of the dry ingredients. Stir to mix well. In a small bowl, combine all of the wet ingredients. Stir to mix well. Pour the wet ingredients over the dry ones, and stir well. Spread the mixture evenly on two rimmed baking sheets. Bake for 35 to 40 minutes, or until evenly golden brown.INTO THE PANTRY
While the onions are cooking, place the lentils in a medium saucepan, add water to cover by an inch, and bring to a boil over medium-high heat. Reduce to a simmer and cook, undisturbed, for 20 minutes. Drain the lentils, and set them aside. When the onions are ready, stir inthe rice.
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 smoothbatter.
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 roomtemperature.
LINKS OF NOTE
The bean doctor. July 23, 2015. We’ll go from left to right IT DOESN'T LOOK LIKE MUCH Add noodles, and stir to separate. Cook for 8 minutes (or whatever time is indicated on the package), or until tender. Drain, then return to the cooking pot. Just before noodles are done, combine the lemon zest, cream, salt and pepper in a small saucepan. Cook over medium heat for 2 minutes, or until cream comes to a boil. 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 andsalt.
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 tostart 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 citrusslices
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 andsalt.
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 tostart 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 citrusslices
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 couplesyoga.
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, milkshakesMAYBE 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 isnot 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 downthe
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 hotON 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 tostart 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’sNeighborhood.
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 andsalt.
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 tostart 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 citrusslices
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 andsalt.
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 tostart 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 citrusslices
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 couplesyoga.
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, milkshakesMAYBE 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 isnot 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 downthe
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 hotON 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 tostart 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’sNeighborhood.
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 andsalt.
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 tostart 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 citrusslices
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 andsalt.
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 tostart 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 citrusslices
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 couplesyoga.
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, milkshakesMAYBE 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 isnot 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 downthe
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 hotON 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 tostart 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’sNeighborhood.
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.
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 couplesyoga.
CONSIDER IT
In a large bowl, combine all of the dry ingredients. Stir to mix well. In a small bowl, combine all of the wet ingredients. Stir to mix well. Pour the wet ingredients over the dry ones, and stir well. Spread the mixture evenly on two rimmed baking sheets. Bake for 35 to 40 minutes, or until evenly golden brown. I AM SOLD | ORANGETTE Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.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.MAYBE HE’S RIGHT
2 teaspoons kosher salt. 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. 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, ON FAME, FUNK, AND FISH SAUCE Add the rice noodles and cook for 5 minutes, or until tender but not mushy. Drain the noodles into a colander, rinse with cold water, and then place them in a large bowl. Place the garlic cloves in the bowl of a food processor, and pulse to mince. Add the fish sauce, water, lime juice, rice wine vinegar, brown sugar, and chilies, and purée 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.
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 couplesyoga.
CONSIDER IT
In a large bowl, combine all of the dry ingredients. Stir to mix well. In a small bowl, combine all of the wet ingredients. Stir to mix well. Pour the wet ingredients over the dry ones, and stir well. Spread the mixture evenly on two rimmed baking sheets. Bake for 35 to 40 minutes, or until evenly golden brown. I AM SOLD | ORANGETTE Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.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.MAYBE HE’S RIGHT
2 teaspoons kosher salt. 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. 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, ON FAME, FUNK, AND FISH SAUCE Add the rice noodles and cook for 5 minutes, or until tender but not mushy. Drain the noodles into a colander, rinse with cold water, and then place them in a large bowl. Place the garlic cloves in the bowl of a food processor, and pulse to mince. Add the fish sauce, water, lime juice, rice wine vinegar, brown sugar, and chilies, and purée 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 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 andsalt.
CONSIDER IT
In a large bowl, combine all of the dry ingredients. Stir to mix well. In a small bowl, combine all of the wet ingredients. Stir to mix well. Pour the wet ingredients over the dry ones, and stir well. Spread the mixture evenly on two rimmed baking sheets. Bake for 35 to 40 minutes, or until evenly golden brown. I AM SOLD | ORANGETTE Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.ARCHIVE | ORANGETTE
That word is eat. March 23, 2015. The bean doctorORANGETTE
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 isnot fancy.
I AM HERE TO TELL YOU 120 ml (½ cup) olive oil. Dried cherries, optional. Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper. In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, coconut chips, pecans, light brown sugar, and salt. Stir to mix. Add the olive oil and maple syrup, and stir until well combined.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 hotSLOW-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 smoothbatter.
LINKS OF NOTE
The bean doctor. July 23, 2015. We’ll go from left to right 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 citrusslices
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, 2016BOOKS | 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 couplesyoga.
MAYBE HE'S RIGHT
This is the fifth granola recipe I’ve posted on this blog. Five. Five! Four more than anyone needs! I cannot be stopped! I’ve turned into your annoying great-aunt, the one who tells the same boring story about Eisenhower every Thanksgiving, over and over and over and over and over. I even have the requisite small crotchety dog and a banana-yellow Formica kitchen, circa 1960. MyCONSIDER IT
I like to think of this space as my personal treasure chest of sorts. It’s a place to keep all my favorite odds and ends, my old dishes and etched spoons, my smudged and splattered recipe cards, the ones with rips and tears and dog ears. It’s my Official Repository of Good Stuff. Every week, I come here, into this warm white space, and deposit something I want to remember: a recipe, a I AM SOLD | ORANGETTE I know this cookie looks wholesome. Actually, I’ll raise you one and say that it verges on homely. But this cookie speaks to me, and what it says is, Hey, baaaabe-eh. In this voice. Meet Kim Boyce’s whole wheat chocolate chip cookie. This might be my favorite chocolate chip cookie, which is an absolutely insane thing to say, because until about a week ago, I thought that title belonged 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,MAYBE HE’S RIGHT
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. 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 ON FAME, FUNK, AND FISH SAUCE It seems as though every food—almonds to zabaglione, frumpy to fancy—has its fifteen minutes of fame. Yesterday’s coffee is today’s tea; sushi cedes the spotlight to crudo; and pricey imported olive oil gives way to pricey domestic butter. Of this year’s “it” edibles, bacon has perhaps been the busiest on the scene, nabbing the title “best food in the world” in the March 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, 2016BOOKS | 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 couplesyoga.
MAYBE HE'S RIGHT
This is the fifth granola recipe I’ve posted on this blog. Five. Five! Four more than anyone needs! I cannot be stopped! I’ve turned into your annoying great-aunt, the one who tells the same boring story about Eisenhower every Thanksgiving, over and over and over and over and over. I even have the requisite small crotchety dog and a banana-yellow Formica kitchen, circa 1960. MyCONSIDER IT
I like to think of this space as my personal treasure chest of sorts. It’s a place to keep all my favorite odds and ends, my old dishes and etched spoons, my smudged and splattered recipe cards, the ones with rips and tears and dog ears. It’s my Official Repository of Good Stuff. Every week, I come here, into this warm white space, and deposit something I want to remember: a recipe, a I AM SOLD | ORANGETTE I know this cookie looks wholesome. Actually, I’ll raise you one and say that it verges on homely. But this cookie speaks to me, and what it says is, Hey, baaaabe-eh. In this voice. Meet Kim Boyce’s whole wheat chocolate chip cookie. This might be my favorite chocolate chip cookie, which is an absolutely insane thing to say, because until about a week ago, I thought that title belongedMAYBE HE’S RIGHT
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. APPROXIMATELY A SOUP In a good-size pot (about 4 quarts), combine the cabbage, the broth, and 1 cup of water, and bring to a boil over medium-high heat. Stir in the rice, and then lower the heat so that the soup bubbles at a slowbut steady simmer.
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 ON FAME, FUNK, AND FISH SAUCE It seems as though every food—almonds to zabaglione, frumpy to fancy—has its fifteen minutes of fame. Yesterday’s coffee is today’s tea; sushi cedes the spotlight to crudo; and pricey imported olive oil gives way to pricey domestic butter. Of this year’s “it” edibles, bacon has perhaps been the busiest on the scene, nabbing the title “best food in the world” in the March 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 andsalt.
CONSIDER IT
In a large bowl, combine all of the dry ingredients. Stir to mix well. In a small bowl, combine all of the wet ingredients. Stir to mix well. Pour the wet ingredients over the dry ones, and stir well. Spread the mixture evenly on two rimmed baking sheets. Bake for 35 to 40 minutes, or until evenly golden brown. I AM SOLD | ORANGETTE Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.ARCHIVE | ORANGETTE
That word is eat. March 23, 2015. The bean doctorORANGETTE
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 isnot fancy.
I AM HERE TO TELL YOU 120 ml (½ cup) olive oil. Dried cherries, optional. Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper. In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, coconut chips, pecans, light brown sugar, and salt. Stir to mix. Add the olive oil and maple syrup, and stir until well combined.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 hotSLOW-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 smoothbatter.
LINKS OF NOTE
The bean doctor. July 23, 2015. We’ll go from left to right 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 citrusslices
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Wednesday, November 28, 2018NOVEMBER 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 thoseInstant 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. Attagirl.
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
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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, becausesomehow I…
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Saturday, July 1, 2017JUNE 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…Read more
Wednesday, March 8, 2017MARCH 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 onthe…
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