Behind the scenes: cookware, cameras, and hard-working assistants everywhere you look.
Profiteroles and raw butternut squash salad. (At the Minimalist we don’t always eat dessert last).
Here’s what happens when you joke about cooking with plutonium. . .death by pound cake!
Slicing biscotti (and pretending that I just chipped a tooth). How’s my acting? (probably not as good as the biscotti).
We’re here at a studio in Manhattan shooting the Minimalist videos for the Fall. The smells coming from this ktichen would make you think that it’s a cool, crisp October day, but it’s at least 90 degrees outside. Anyway, we’ll be be checking in throughout the afternoon to give you a sneak peak at what’s coming up in the fall.
The first dish if the day: Stuffed Cabbage (cabbage leaves stuffed with a mixture of onion, grated parnsip and carrot, ground lamb, and rice). Check out my cabbage rolling technique: a study in concentration.
By Suzanne Lenzer
It seems like a good thing: Lay’s–the potato chip people–have a mobile farm set up in Times Square to help educate people about where their food comes from. It’s cute. There’s the “mobile farm” itself, with live plants and nice baskets of vegetables next to each one to help identify what’s actually growing; there’s a section where you can have your picture taken with a farmer (or at least someone wearing a straw hat); and there are a couple of very nice people handing out plastic cups with basil seeds inside so you can grow your own fresh herbs at
Sadly I was alone at the basil handout table, and the mobile farm wasn’t exactly packed either. The crowd was swarming a guy under a sign that read “Proudly supporting America’s potato farmers” who was handing out bags of Lays chips. The best of intentions I suppose, but if they really wanted to get people into planting basil they probably should have left the free chips back at the farm.
by Natascha Hildebrandt
[Natascha and I sometimes run together, and she and a few other running buddies decided to have a vegan July (no, I did not join them). They all have had interesting experiences, but Natascha was focused, oddly enough, on her daily coffee. When I heard she was trying every non-dairy milk she could find, I asked her to write up her experiences. Voila – mb]
Inspired by some vegan ultra athletes, I decided to go on a vegan adventure for the month of July. Looking at what I ate it seemed like the hardest things to give up would be butter, the milk in my cappuccino, and butter. I have since found that it’s easy to live without butter. (Where you would use a tablespoon, you now substitute half an avocado. Clearly I won’t be shedding any pounds during this experiment.) The two percent milk cappuccino is a bit more of a challenge.
My initial reaction to all of the milk substitutes was pretty much “ick.” But it’s amazing: you can get used to anything. The second is better than the first; by the third, well, you can live with it. Generally, you will probably be happier if your palate is a little on the sweet side. (Mine is not—I’m happier in the land of the tart and bitter.) Though I chose unsweetened and unflavored “milks” to compare, they are all definitely sweeter than their dairy sister. They are all perfectly good in pancakes or cooking, and, amazingly, they all make acceptable foam for cappuccino.