Gourmet magazine

Having recently moved, I’m overjoyed to have more space in my new kitchen – this means more room to work, and more room for my gadgets and appliances!  For instance, I was finally able to take my food processor out of the box to give it a whirl.  I received it as a present over a year ago, but I haven’t had the space to use it without getting frustrated.

Since I love pesto and have been eager to make one from scratch, that seemed like the perfect maiden voyage for my new toy.  I found a recipe for Penne with Pea Pesto on Gourmet’s website, and since I love the combination of peas and pasta, this sounded perfect.  If you’re familiar with pestos, then you know that the typical pesto combines basil, pine nuts, parmesan, garlic and olive oil.  This recipe uses most of the traditional ingredients, but substitutes peas for the basil.

Aside from the learning curve with my new food processor, I found this recipe easy to follow and tasty.  I can’t vouch for how long it took me since most of my time was spent with the users’ manual, but I suspect that the 30 minutes estimated on the recipe (including prep time and cooking time) is fairly accurate.  The recipe produced a lot of pesto, so I think in the future I will probably divide it up into batches and use only some of the pesto with pasta (perhaps with a 1/2 or 3/4 lb of pasta instead of the recommended 1 lb) because I think that this pesto would also be a delicious addition to grilled cheese, other sandwiches, or grilled meat.  It had a lovely texture and flavor.  My only complaint was that when eating the first batch (when it was fresh), I found the uncooked garlic to be a bit too strong.  However, after reheating the pesto for leftovers, the garlic flavor was no longer overpowering.  This is a great go-to recipe for busy nights, and it’s healthy to boot.

Pesto is deceptively easy to make (assuming you have a trusty food processor that you know how to use!).  Once you know the basics, it’s easy to make new combinations – and there are plenty of pesto variations online that use artichokes or greens such as spinach or arugula, and many use other nuts such as walnuts, or even pistachios.  So many choices…tell me what kind I should try next!

After a long blogging absence that involved a move and a lot of packing and unpacking, I’m back to the blog!  I did take a brief break from moving and unpacking to go see Ruth Reichl on a local stop for her book tour.  She spoke in Portsmouth, NH, at the Music Hall on May 1st to promote her newest book, Not Becoming My Mother: and Other Things She Taught Me Along the Way, which was released in hardcover in April.

I had never been to a book signing event before, so I didn’t know what to antcipate, but I find Reichl to be smart and witty in her books, so I was really eager to hear her speak.  Reichl opened by reading a passage from a previous book, Tender at the Bone, which describes how Reichl’s mother often cooked and served spoiled, strange, and unappetizing foods.  She went on to explain that her mother was truly taste blind, leaving her and her brother to defend favored guests from foods that could make them sick.  Unusual beginnings for someone who is now an editor of Gourmet magazine and a renowned foodie.

Not Becoming My Mother was the product of years of wanting to write about her mother’s mental illness – Reichl’s mother suffered from bipolar disorder.  However, Reichl focused much of her energy talking not about her illness, but about feminism and the times in which her mother grew up.  The title of her book refers to the fact that Reichl’s mother loved her enough to push her not to emulate her mother - she speaks of how smart and driven her mother was – and how bored.  Women of Reichl’s mother’s generation were not encouraged to have ambitions outside of the home. 

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I stumbled upon Ruth Reichl’s books purely by accident.  It was a happy accident that has me working through all of her books (though working is really the wrong word) anecdote by anecdote, recipe by recipe.  She is, in my eyes, the foodie of all foodies.

My first Reichl book was Garlic and Sapphires: The Secret Life of a Critic in Disguise (though this is not the first of her books, if you wish to read them chronologically).  The premise of this particular book centers on Reichl’s work as a food editor to the New York times; a job with serious responsibility and serious implications.  Reichl had worked previously as a food editor, but never for such a high profile publication with such power to make or break a restaurant.  After uprooting her family and moving cross-country, Reichl quickly learned that restaurants across New York City were all but stalking her  – her picture and personal information were widely circulated (rather unnerving!) prior to her arrival.  Admirably, Reichl did not let this stop her or affect her ability to garner honest reviews of restaurants of all calibers.

Her inventive solution was to design and don disguises when dining in restaurants that she wished to review.  Reichl often returned to restaurants several times, often in different disguises.  The results are fascinating, and often hysterical.   Her candid revelations shed light on some of the most famous restaurants in the city (and, often, the country) and, in turn, about society.   In the process, Reichl learned a lot about herself and those around her.  Reichl has a way with food, and with words; you can practically taste the food that she describes.  Many of her reviews are reprinted in the book and she shares several recipes as well.  I can’t recommend this book highly enough to anyone with an interest in food or the restaurant world.  Even non-foodies will enjoy her observations.

Reichl is editor-in-chief at Gourmet magazine and has authored three books, with one more due out in April (I can’t wait!).  She has also co-authored and edited several other books.