Culinary Muse

Cocktail Nibbles

It's cocktail time! And whether you are pouring a traditional yuletide eggnog or a scotch on the rocks, you will need a 'little something' to munch on. No, we are not talking hors d'oeuvres here. This is not something for guests to fill up on before dinner because they know their hostess is a terrible cook and they had better eat now or never. 'Nibbles' are about a mouthful of something savory. Something that gets passed around in a silver bowl; you grab a few, place them on your cocktail napkin and nibble. The following two recipes are a Southern tradition. They both make a lot which you will be happy to have on hand when an unexpected guest shows up.

The Best Cookbooks

This piece originally appeared in the on-line zine SPACE part of the wonderful vintage clothing website 'enokiworld'.

We love our cookbooks. Just as much as we love our handbags and shoes. Here is a list that we feel any serious, or not so serious, cook should have. A few are out of print but well worth the hunt.

Long before there was a Martha or a Barefoot Contessa there were Francine, Madeline, Anna and Sarah:

- The SOHO Charcuterie Cookbook by Francine Scherer and Madeline Poley (Morrow, 1983)
- The Loaves and Fishes Cookbook by Anna Pump (Macmillan, 1985)
- Open-House Cookbook by Sarah Leah Chase (Workman, 1987)

Warm Apple Crisp

In the September 26, 2001 New York Times, Stephen Jay Gould wrote a wonderful editorial entitled "A Time of Gifts". He talks about the rescue effort at the World Trade Center and the power of "Twelve, warm, apple brown bettys". It can be read 'on-line'.

It reminded me, yet again, of the power of food. The power to comfort and the power to connect. I encourage you to have a meal with family and friends this week. And be sure to eat out at least once. Our colleagues in the food biz need your help right now. If you want your favorite restaurant to be around next month, you need to visit them tonight. And leave a big tip - they will love you for it.

The Dessert Pantry

This article originally appeared in the on line zine SPACE published by the wonderful vintage clothing website 'enokiworld'.

Lots of basic cookbooks will have lists of what you should have in your pantry. Things like flour, salt, sugar, baking powder, etc., which is fine if you really are a cook. And you really do anticipate baking in the next six months. And you have the luxury of planning ahead. But let's be honest - life in the kitchen is mostly about 'I am so hungry right now I could eat that tuna right out of the can' and 'Have I really spent $100 on take-out food this week?'. In the next few months we will give you an idea of what the New Pantry of the 21st century should look like. Some of it will seem exotic (hearts of palm), some of it is a matter of personal choice (only Tellicherry black peppercorns, please) but all of it will enable you to fix something delicious. Fast. Your closet looks great. Why shouldn't your pantry?

Green Goddess

Once upon at time it was very fashionable to name a dish after a famous person: Turkey Tetrazzini, Oysters Rockefeller, Peach Melba. From what I can tell, these dishes usually came out of the kitchens of hotels. I am guessing that a note was passed from the Concierge to the Food and Beverage Director to the Executive Chef. The note probably read: (Karletta Moniz is in town. She loves chocolate. Create a new chocolate dessert NOW). Knowing all too well how the back of the house reacts to suggestions from the front of the house, I can only imagine what the Executive Chef's reaction was when he was expected to create a dish in honor of someone named Karletta Moniz. Or George Arliss. Now, George Arliss was an actor that visited San Francisco in 1915 and stayed at the Palace Hotel. Luckily for us, the Executive Chef had the good sense to name the following dressing for the play that Arliss was in town performing in, "The Green Goddess", and not for Arliss himself.