Post hurricane and holidays, I’m back in the blogging saddle.
After I ruefully detailed the collateral damage from Hurricane Sandy, a fellow electricity-deprived downtowner and friend of mine wittily retorted, “Better to toss your tartlets than to toss your cookies!” I needed that laugh. In late October, I had grand plans for new blog posts about brunch-ifying some favorite comfort foods to serve at what would have been my 14th annual fall-back brunch, and I’d spent a marathon week prepping and freezing 450 mini pot pies and mini tartlets to serve 50 friends at fall-back on November 4.
When the lights flickered off late that Monday night, my thoughts immediately turned to my perishable handiwork in the freezer. One electricity-less night morphed into five days spent plotting how and where to pilfer electricity to charge devices, eek out a cellphone signal, and eat a hot meal or two in our new, post-Sandy civilization where electricity reigned above W. 27 street. Once reality set in—that I’d have to cancel fall-back and toss my tartlets—I was too demoralized to write up my copious recipe-testing notes, even though writing is a form of satisfaction and productivity that’s hurricane proof and electricity independent.
I’ll never know if they tasted as good as they looked.
Pre-Sandy, the menu I’d planned was just the kind of cooking-marathon and logistical challenge I can’t seem to get enough of. Through a post-Sandy lens, however, it seems a lot more frivolous to suggest that anyone else invest such time to make these pot pies so I never did write up the recipe. And by now, those notes look indecipherable. If I ever have a change of heart and get around to retesting it and writing it up, I’ll be sure to post it.
Recharged for 2013 and in the resolution spirit, I’ve come up with an eclectic list, in no particular order, of 13 foods I’ve never made before but plan to this year:
- croissants ( A brazen choice, given the fact that I live down the street and 5 minutes away from Balthazar and Ceci Cela, home of arguably the best croissant in the city
- bi bim bop (my favorite Korean dish)
- Ding Dongs (my favorite childhood snack)
- French bread
- fried chicken
- bread and butter pickles (I’d love to recreate my favorite ones from the farmstand in Reading, Vermont)
- Thomas Keller’s chicken and dumplings recipe (the reason I bought his Ad Hoc cookbook, humorously reviewed here:
- bouillabaisse (Pearl Oyster Bar’s divine broth sets a high bar for this dish.)
- pad thai (A lot of NYC restaurants put ketchup in their pad thai – why not learn to make it authentically?)
- Yorkshire pudding (a great excuse to throw a “Downton Abbey” viewing party)
- butterscotch pudding
My first 2013 home-cooked meal met none of these goals but honored my alma mater, The University of Wisconsin-Madison, as the Badgers made their third consecutive appearance in The Rose Bowl: beer-braised and broiled brats topped with slaw on a homemade pretzel bun slathered with homemade sweet German mustard. Thanks to my September bagel-making phase, I had non-diastatic malt powder on hand to pinch hit for food-grade lye, which requires wearing gloves to handle safely. I drew the authenticity line there, and it seemed to do the trick, producing a shiny, golden, pretzel crust.
I don’t recall the brats at the Wisconsin Union being garnished and served with the same flair (mostly I remember the mushy Wonder bread-like bun, back in the good old days when there was no such thing as “gluten free” in everyday vernacular and you could eat those kinds of buns without a whit of guilt), but I sure felt nostalgic as I ate my fancy schmancy SoHo version and new year’s good-luck black eyed peas and watched my team fight valiantly but lose.
Happy New Year!