Cooking With Ideas

From that Same Mail Pile

A while ago, I met with someone from the DuSable Museum in Chicago, and I had a terrific cinnamon/sticky bun. It was, I think, from the Medici. Wherever it was from, it was terrific. And, I licked my fingers because the dignified person who offered it to me licked her own as she sighed on finishing hers. Yep, terrific. If this were a review of those buns, I would have to use a thesaurus to come up with enough adjectives, and not only because I was jungry. It was good.

But, dear reader -- as I hinted, this is not (only) about that lovely day. Instead, it is (as the title above indicates) about something that came in the mail. As usual: a book. As usual: a cookbook. As frequently the case,, from Andrews McMeel. What is the title of this mystery book? You guessed it: I Love Cinnamon Rolls! Authored by Judith Fertig, the cover made my mouth water. In fact, it made me think back to the aforementioned cinnamon roll. It made me think of the smell of the darn things cooking (which I have only occasionally smelled, but it has been memorable).  I did not even have to open the book to know -- I will never use it, but I will always wish I had. I am just not a baker. But I love cinnamon rolls. Heck, I even love the smell in airports when I wander by one of those places that makes them way way way too sugary. 

So: this book. It offers all sorts of options -- including a chapter on vegan cinnamon rolls and a chapter on gluten free cinnamon rolls. Ok, I admit it, I am not glute free nor am I vegan. But the former category tempts me to keep the book and try to make these some morning for my favorite gluten free diner. Hmmm. You never know. 

All this, of course, is just an excuse to return to that moment at the DuSable. Even better than the cinnamon roll was my experience of 5 young men and women (ok, really boys and girls) who served as my docents taking me around the museum. They were truly impressive; and a reminder of what the point is. truly they were. 

Virtual Cooking?

Ok, I am not cooking much -- not at all, really. I am warming things, but not really cooking, except when I am in Geneva. So: I am spending lots of time with my iphone, and thinking about food. I am. Truly. 

Some time ago, I reviewed Mark Kurlansky's terrific book on Salt, entitled (surprise) Salt. It was likely years ago now -- who knows. (Actually, here it is.) But, I like salt. I have different colors of salt, different flavors of salt, and though I think it is nonsense to spend a lot of money on salt, really like having it around even when I forget to use the fancy stuff and just stick with the small bowl of the form I usually use sitting near the stove. 

Having said that, I was thrilled to find this -- and wanted to share it with you all -- an NPR bit on salt. 

Here it is. The title: Three Burning Questions About Salt. I especially like the last one, as like many of us, I risk consuming too much salt when I do not bother to cook myself. And yes, there can be less salt and it can taste spectacular. Less salt than frozen food, especially. 

It Has Been Months and the Mail is Piling Up I

Wow -- July 23 was the last time I posted. Who knew? I guess I knew time was flying by, but not quite that much. Not quite that fast. Not quite. So: hello again and I hope I have not lost loyal readers. 

Today's post will focus on a book that has been waiting for attention for some time: Quick-Fix Indian: Easy, Exotic Dishes in 30 Minutes or Less. You guessed it, a cook book that came in the mail, written by Ruta Kahate and published by my fave (also known as a publisher that sends me lots, Andrews McMeel). Among the many things I like about the opportunity to look at (and eventually use) this cookbook is the last few letters of Ruta's web address: in. No, not as in in and out. As in a place often represented like this: 

 

As in INDIA! (thanks to this site for the map.)Shocking, I know. No, she is not solely living in India (Goa, according to the back of the book); she is also a San Franciscan. But, even so. 

What about the book, you ask? It is a paperback, and it is actually filled with exactly what its subtitle promises: easy Indian dishes. They include pastes (like red and green masalas), pepped up cauliflower, which strikes my fancy as I have a head of cauliflower in my fridge, sweet carrot chutney (which tickles my fancy as I recently made some delicious and surprising carrot curry), some versions of braised chicken. Who knew? 

Of course, one of the secrets is to make pastes ahead of time, but even so, 30 minutes is pretty accurate seeming for the dishes she includes in the book. I wonder when 30 minutes became de rigeur for "quick" or "easy"? There are vegan and not so vegan, vegetarian and most definitely not vegetarian, dishes here. And, the format is easy. 

I kept this one, even when I thought I might be done with this blog as I was suddenly wildly busy. And, I kept it for ne reason: I am pretty darn sure I will use it. It is just right for someone like me, who loves Indian food and has a little less time per day than I once did.