Last night was pizza night at WCF HQ.
Is there a savory smell as lovely as onions frying in butter? (Taken with Instagram)
When Max was little he called them “un-gyuns.” When I was little, I called my current home-state “Cali-fyor-nya.” So I guess these are ungyuns in Califyornya.
This week, we show you how to make everyone’s favorite summer…dip? sauce? spread? snack? However you eat it, learn how to make it with our recipe.
What’s your favorite way to use avocados?
Toss everything into a blender, starting with 1/2 cup of milk. Blend together, 30-60 seconds. Taste and adjust: thin it with more milk; make it sweeter with more dates, etc.
Make extra, because this tastes like a dark chocolate and strawberry truffle. Meaning, you’ll want to chug it.
Picnic dinner: couscous, chickpeas & lentils with broccoli rabe, asparagus, leek, smoked almonds, avocado & feta w/a serrano-lemon-cilantro dressing. (Taken with instagram)
Based off of this Heidi Swanson recipe. This is addictively good, healthy yet filling, and perfect hot or cold. I topped it with a fried egg this morning for breakfast and it’s a great side salad at lunch or dinner.
NBC New York did an amazing profile on our dear friend and frequent collaborator, Chef Brendan McDermott.
Want to see Brendan’s knife skills in action? Here Brendan will teach you how to break down a chicken.
Just got the first edit of the Working Class Foodies cookbook manuscript from my editor. Her edits are full of great advice and savvy cuts. There are a few things I wrote that don’t need to be in the book, but that I think are good advice (or whatever?) anyway. This is one:
Remember, all that matters is that you think the dish tastes good. This book starts out as mine, but I want you to make it yours. Make it make sense for you and make food taste how you like it. Start with the best, freshest ingredients that have been fucked around with as little as possible prior to you getting your hands on them. Then, tasting often, go to town on them. Give them the time of their lives. Risk burning your tongue as you taste things; it’s worth it. These dishes are all designed to be adapted, changed and perfected to your tastes.
What do you guys think?
Let us know in the video comments what kind of recipes YOU would like to see on upcoming episodes of Working Class Foodies!
We need digital versions of these cookbooks:
- Modernist Cuisine: 51.3 lbs
- The French Laundry (Keller):5 lbs
- Under Pressure (Keller): 4.4 lbs
- Ad Hoc (Keller): 5.4 lbs
- Bouchon (Keller): 5.3 lbs
- Alinea: 6.6 lbs
- Noma: 4.8 lbs
- On The Line (Ripert):2.6 lbs
- Fat Duck Cookbook: 5.6 lbs
- Mugaritz: A Natural Science of Cooking: 2.2 lbs
- El Bulli 1994-1997: 8.8 lbs
- El Bulli 1998-2002: 10.2 lbs
- El Bulli 2003-2004: 13.7 lbs
- Essential Cuisine of Michel Bras: 3.5 lbs
- Roger Verge’s Vegetables in the French Style: 3.1 lbs
- The Natural Cuisine of Georges Blanc: 4.8 lbs
- Young Man and The Sea (Pasternack): 2.6 lbs
- Frankies Spuntino Cookbook: 1.8 lbs
- Reinventing French Cuisine (Gagnaire): 3.4 lbs
- Amanda Hesser’s New York Times Cookbook: 4.6 lbs
- The Complete Robuchon: 3.2 lbs
- The Art of Cooking With Vegetables (Passard): ?? lbs
- Think Like a Chef (Colicchio): 1.7 lbs
Total Cookbook Weight: 154.6 lbs Total iPad Weight: 1.44 lb.
Digital cookbooks turn coffee table tomes into actual, usable cookbooks. Not having these essential reference works in a format that is easily searchable, transportable and usable is a BAD DEAL. What’s a WORSE DEAL is all the gasoline required to ship these books across the world. Digital cookbooks don’t require jet fuel to be delivered. They simply require a wi-fi connection.
Allow us to point out this irony: Modernist Cuisine, authored by former Microsoft Chief Technology Office Nathan Myhrvold, champions avant-garde, scientific approaches to preparing food, but is not available on the iPad or Kindle. It weights 51.3 pounds. It was first published in 2011.
Mastering the Art of French Cooking, authored by Julia Child, teaches French cooking. It is available on the iPad and the table of contents is fully hyperlinked. In fact, it’s possible to search the entire text of the digital edition for specific words. It was first published in 1961.
If the Julia Child people can figure out how to make an ebook version work, we reckon the Modernist Cuisine people can figure it out too.