June 06, 2003
"Let your dinner be a poem, like your dress."
The full quotation, as found at Food Reference:
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." - Charles Pierre Monselet, French author (1825-1888) Letters to Emily
Convivium Artium is an electronic peer-reviewed journal devoted to food representation in world literature, film and the other arts. One of the current articles is "Samuel Pepys and his Cookbooks" by Roy Schreiber.
Amanda Hesser recommends three tools for one's kitchen: the Microplane zester (Model 40001), the OXO vegetable peeler and the Silpat mat. ("The 3 That Make a Kitchen Complete", NYTimes, Dining, 6/4/03)
Tomorrow evening I am taking a long-awaited class at the Institute of Culinary Education, a fabulous birthday gift from Jen, who's gonna flour up with me. According to the class decription:
You'll start by learning to make doughs for both thick- and thin-crusted pizzas, and while the doughs are rising, prepare various toppings. You'll learn proper baking techniques, and work hands-on to make the following pizzas: Traditional Pizza Margherita (tomatoes, basil and mozzarella); Pizza Bianco (ricotta, mozzarella, Parmigiano Reggiano and Gorgonzola); Roasted Pepper and Goat Cheese Pizza with Spicy Garlic Oil; Portobello Pizza with Balsamico; Pancetta and Cheese Pizza Topped with Arugula and Tomato Salad; Prosciutto and Ricotta Calzone; Southern Italian Home-Style Pizza; Roman Potato Pizza; Sfinciuni (the original Sicilian pizza); Barese Pizza (caramelized onions, anchovies and olives); and Focaccia.
Mmmmm. After I have absorbed the details of Best Homemade Pizza, I shall give Mario Batali a run for his money. Ok, not really, but considering how much we like pizza, this would be a huge boon to my very tiny cooking repertoire. I hope I get to take home leftovers. I hope my leftovers will be edible!