tag:blogger.com,1999:blog-34993371483372217812024-03-12T21:38:45.086-07:00Alice MedrichIn The KitchenAlice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-3499337148337221781.post-36449660410146029262014-06-12T15:19:00.000-07:002014-06-12T15:25:17.951-07:00A Moving Moment
Dear friends, I've finally moved my blog to my website! Cruise around alicemedrich.com while you are at it, and notice that my next book, Flavor Flours will be out this coming fall. You can preorder the book at Booksamillion. You can follow me on twitter @alicemedrich and on facebook as well!
Alice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.com0tag:blogger.com,1999:blog-3499337148337221781.post-65627561212905615092013-04-15T16:38:00.001-07:002013-05-01T13:55:33.155-07:00Procrastination (With Extra Virgin Olive Oil)<!--[if gte mso 9]>
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Alice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.com2tag:blogger.com,1999:blog-3499337148337221781.post-53854803033668513062013-03-29T11:07:00.000-07:002013-03-29T11:23:08.789-07:00Bacon Meringues <!--[if gte mso 9]>
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Alice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.com3tag:blogger.com,1999:blog-3499337148337221781.post-87028767098692361502013-03-27T21:01:00.002-07:002013-03-27T22:11:00.386-07:00More Meringue Madness<!--[if gte mso 9]>
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Alice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.com2tag:blogger.com,1999:blog-3499337148337221781.post-60483911304738129872013-03-21T16:49:00.002-07:002013-03-29T13:56:11.617-07:00Chunky Chocolate Coconut Almond Meringues are Not Just for Passover
I
hate to limit anything delicious to a specific audience. I’m afraid that if I label any cookie
or dessert “for Passover” or “Gluten Free” people who don’t know from Passover
or do not suffer from gluten insensitivity will just turn the page. Meanwhile, even though I normally prefer all kinds of bitter and tart flavors, like super dark chocolate, expresso, pungent olive oil, sour Alice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.com0tag:blogger.com,1999:blog-3499337148337221781.post-36548516875041600382012-11-02T18:22:00.000-07:002012-11-02T18:24:13.433-07:00Sleepless And Going Bananas<!--[if gte mso 9]>
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Alice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.com4tag:blogger.com,1999:blog-3499337148337221781.post-78515896192687884672012-08-07T15:18:00.000-07:002012-08-07T15:27:24.548-07:00Ten Quick Smart Things To Do With Strawberries: Day SevenI had better finish up my 10 ideas for strawberries before strawberries go out of season! Fortunately this idea is good for fresh cherries too, not to mention figs.
Chocolate dipped strawberries(cherries, figs...) are easy and fun to make. Any child (of any age) would love to help you with dipping. Choose a brand of chocolate that
you love to nibble. (And choose a bar ofAlice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.com0tag:blogger.com,1999:blog-3499337148337221781.post-70841682063228589952012-07-09T10:10:00.000-07:002012-07-09T10:10:16.328-07:00Ten Quick smart Things to Do With Strawberries: Day Six
STRAWBERRIES WITH
WHIPPED CREAM AND HALVAH
Did you know that strawberries and sesame are divine together?
To find out, serve a bowl of ripe strawberries layered with chopped
halvah (as much or as little as you like) and topped with unsweetened whipped
cream and more halvah.
That’s the recipe. Really, that is all there is to it.
I’m not even taking a photo. You know what Alice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.com2tag:blogger.com,1999:blog-3499337148337221781.post-28751476001576402602012-06-27T13:41:00.003-07:002012-06-28T07:49:48.983-07:00Ten Quick Smart Things to do With Strawberries: Day FiveSTRAWBERRIES IN RED WINE
Open a modest bottle of red for this, or use wine left from a party. It's even ok to mix different kinds...no one will know.
Pour red wine over whole or halved ripe strawberries, adding about 2
tablespoons of sugar (to taste) per cup of wine and a squeeze of lemon juice. Macerate at
room temperature for up to an hour, and then chill for up to an hour. Serve the
fruit Alice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.com0tag:blogger.com,1999:blog-3499337148337221781.post-67716513524460965632012-06-25T09:11:00.001-07:002012-06-25T09:21:18.583-07:00Ten Quick smart Things to do With Strawberries: Day Four
Cocktail time at last!
Several years ago I celebrated the publication of my new book, Pure Dessert, with a party at the Hangar One/St. George Spirits Tasting Room. Better still (so to speak) the party was not actually in the
tasting room, but in the hangar in front of the gorgeous copper still. So chic yet industrial, and of course it smelled divine in there. Obviously we Alice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.com0tag:blogger.com,1999:blog-3499337148337221781.post-90599649590411162782012-06-14T15:06:00.000-07:002012-06-14T15:11:52.889-07:00Ten Quick Smart Things to do With Strawberries: Day Three
Does anyone else remember brunch in 70’s? Yes, quiche was there, and very chic
indeed. But I especially remember
this seriously simple and delicious dessert: a bowl of ripe strawberries was
served, flanked with a dish of sour cream and a dish of brown sugar. Guests
dipped a berry into the sour cream then into the sugar. Finger food! In more formal circles than ours, I Alice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.com0tag:blogger.com,1999:blog-3499337148337221781.post-49696618244621516212012-06-07T13:58:00.000-07:002012-06-07T14:04:49.147-07:00Ten Quick Smart Things To Do With Strawberries: Day TwoMake sorbet without an ice
cream? No cooking either? You can prep this sweet and refreshing dessert in fewer
minutes (not counting freezing time) than it would take you to go out and buy
it. It’s also a perfect way to use those delicious leftover berries that no
longer look party fresh. Preserves instead of sugar syrup contribute a smooth texture
and complex flavor. Serve the sorbet plain or withAlice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.com5tag:blogger.com,1999:blog-3499337148337221781.post-5059918606450302882012-06-05T11:58:00.001-07:002013-04-01T09:27:48.611-07:00Ten Quick Smart Things To Do With Strawberries: Day One
I know. No one really needs a recipe for serving ripe
strawberries topped with whipped cream, right? But I thought I would start with
my basics (Alice’s Rules, so to speak) and let everyone take it (or not) from
there.
The strawberries:
Start with great tasting berries. Don’t assume that the biggest strawberries are the best; the
big guys are often the least tasty and odd shapedAlice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.com2tag:blogger.com,1999:blog-3499337148337221781.post-30535052010598600622012-05-19T09:53:00.001-07:002012-05-19T09:54:10.128-07:00Love To Cook, Hate To Bake?
My eighth book, Sinfully
Easy Delicious Desserts is just out. You might be thinking, “what, another
dessert book, can’t she give it a rest?”
What’s new, fun, and interesting about Sinfully?
After seven books, I’ve shifted my perspective from baker to
cook. I’ve always noticed that people who love (and are good at) baking think
and learn differently than people who love (and are Alice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.com4tag:blogger.com,1999:blog-3499337148337221781.post-6841849183584352082012-05-19T00:24:00.000-07:002012-05-19T09:06:40.379-07:00My New Website
The title of this post suggests that I have redesigned or
remodeled my old website. That
would be nice. But the reality is
that this is my very first website and it is now live. Finally. It took as long
to design and launch as it me took to write an entire book, which I also did in
the meanwhile (see right and my next post). The site is quite pretty (as is the book)
which I feel ok Alice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.com2tag:blogger.com,1999:blog-3499337148337221781.post-83862013574647354312012-04-16T08:35:00.000-07:002012-04-16T08:35:25.938-07:00Alice in Videoland Part Two<!--[if gte mso 9]>
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Alice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.com1tag:blogger.com,1999:blog-3499337148337221781.post-35347527276498432202012-04-13T11:02:00.000-07:002012-04-13T11:02:59.973-07:00Alice In Videoland
Chatting with a serious documentary
filmmaker decades before there was SO much food on TV, I expressed the opinion
that the processes involved with chocolate and dessert making would look good
on film. She didn’t really get it!
I explained how visual it all was: luxurious chocolate glaze flowing over a
cake, up-close brush stokes marbleizing that glaze with milk chocolate so it
looks likeAlice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.com0tag:blogger.com,1999:blog-3499337148337221781.post-30867982002933152102012-03-08T09:47:00.000-08:002012-07-26T07:33:52.477-07:00Chocolate HamantaschenWhat? Purim already? I know people who don't like Hamantaschen because they don't like poppy seeds especially, or prune filling, or anything else reminiscent of the Jewish cookies of childhood. Well, I do like (love, even) poppy seeds and prunes and the like, but I am sensitive to the needs of others. So I offer you this very good recipe for Hamantaschen Alice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.com7tag:blogger.com,1999:blog-3499337148337221781.post-54680063514602127822012-02-06T11:00:00.000-08:002012-03-01T08:40:37.267-08:00What I Love About Genoise
I make genoise twice a year
whether I like it or not. I make it when I teach at Tante Marie’s Cooking School www.tantemarie.com because Mary Risley (Tante Marie) believes that all aspiring professional culinary students should be able to make genoise. Despite
its old school reputation, I do like genoise. And I agree with Mary, though I’m not Alice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.com15tag:blogger.com,1999:blog-3499337148337221781.post-42798784654830455732012-01-30T23:14:00.000-08:002012-02-18T15:07:51.778-08:00Carrot Improv
After enjoying Mourad’s Lahlou’s carrot soup with its fresh carrot
juice and vanilla (see my last post, Where Ideas Come From), I decided to try a little riff. Instead of his touch of curry, I used a very small amount of
fresh ginger, nutmeg, and citrus zest.
I cooked the carrots in water, puréed them and reheated the puree
briefly with fresh carrot and orange Alice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.com9tag:blogger.com,1999:blog-3499337148337221781.post-65319391705124179682012-01-27T14:12:00.000-08:002012-02-18T15:08:32.785-08:00Where Ideas Come From
I love cooking from other chefs’ recipes. I follow a recipe
closely the first time because I want to taste what the chef was thinking and tasting. I’m also curious about the recipe
writing (this is an occupational hazard). If there is something unusual about the technique or
use of ingredients, I want to learn from it rather than assuming that my usual
way of doing somethingAlice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.com2tag:blogger.com,1999:blog-3499337148337221781.post-33567584910655176372012-01-20T15:25:00.000-08:002012-02-18T15:09:21.108-08:00Crabby When Wrong
“I may be wrong but” is one of the ways I preface a
statement when I really think I'm right but trying not to be too obnoxious. Which is probably
fairly obnoxious…
For years I’ve cooked Dungeness crabs in plain boiling
water, no spices (horrors) and no salt.
The crabs are always stunningly delicious and sweet. Divine really. But meanwhile my
fishmonger, Paul Johnson (Alice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.com8tag:blogger.com,1999:blog-3499337148337221781.post-70750158194074036832012-01-11T11:57:00.000-08:002012-03-01T08:37:07.519-08:00Sinfully Easy
Everyone needs a sinfully easy dessert list. What would be on yours?
I was invited to a dinner party set for the day after I would return from a trip. When I offered to bring dessert my hosts
were okay with that. When I said it would be something super quick and easy,
they were okay with that too. I made
Bittersweet Chocolate Soufflés and EVERYONE was extremely okay with Alice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.com10tag:blogger.com,1999:blog-3499337148337221781.post-30174215897982171832012-01-04T12:36:00.000-08:002012-02-18T15:11:18.121-08:00Poached Eggs Hold The Vinegar
I do love poached eggs. I eat one almost every day for weeks on end before I decide to take a break, and after a while I start up all over again. I eat them plain on whole grain or levain toast year round with or without asparagus in spring, tomatoes and basil in summer, and wild mushrooms in fall.
I also love vinegar. My vinaigrette errs on the tangy side but I’m okay with that.
Though I loveAlice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.com6tag:blogger.com,1999:blog-3499337148337221781.post-60836679421098784382011-12-15T15:17:00.000-08:002012-02-18T15:12:06.766-08:00Squeezing Hanukkah Potatoes
After Hanukkah for each of the last 15 to 20 years I’ve make a mental note to send my brilliant potato squeezing tip to Cooks Illustrated Magazine in time for the following year’s Latke Issue. And every year I let it slide until it is (again) too late.
So at last, here’s the scoop:
Your potato ricer—that former darling of cooking magazines that now languishes in the back of your cupboard—is Alice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.com8