Jan. 13, 2009 11:13 am
Updated: Jan. 13, 2009 2:41 pm
I did not end up using my squash last night -- poor little thing. Instead I made a pasta dish. I cooked some whole grain rotini and tossed it with olive oil, fancy salt, and toasted pine nuts. It sounds bland, but it was pretty good. I topped it with some Parmesan. The waning contents of my last box did not go entirely unused. There was just enough lettuce and avocado left to make a tasy little salad.
After dinner I sat on the couch, turned on some Mozart piano concertos, poured a glass of wine, and read a book called On the Line by Eric Ripert and Christine Muhlke. It's a very pretty book about the origins, workings, and food at Ripert's famous New York City restaurant Le Bernardin. There is a lot of discussion on the organization and discipline required to keep the machinery of a four star restaurant running. Ripert and the other players come off as refreshingly modest and they have a genuine respect for the ingredients used in the dishes they serve (primarily seafood). About 1/2 the book is recipes. I have never been to Le Bernardin (I don't eat seafood, for one thing!), but I recommend the book. I have seen Ripert on "Top Chef," and I find his measured manner and thoughtful critiques appealing.