Archive for March, 2010
Popcorn
We were scheduled to fly to Boston on February 26th, the day the nor’easter dumped 22 inches of snow on Manhattan. After Delta canceled our 7:30 shuttle, we re-booked ourselves on Amtrak. Facing a 3 1/2-hour train ride, with an additional hour and 1/2 wait before our 9:15 reservation at O Ya, we mollified ourselves by packing a delicious snack: microwave popcorn dusted with chili powder. It travels surprisingly well.
Faire les Courses for Robert Frank
The summer after my sophomore year of college I interned at Pace/Macgill Gallery. And when Robert Frank—one of the artists Pace/Macgill represents—returned from an extended vacation, I was dispatched to Whole Foods to restock his empty refrigerator. Here’s the grocery list I followed (the Gallery Assistant warned against improvisation). Unfortunately, Peter Macgill denied me the privilege of hand-delivering the food to Mr. Frank’s apartment. That roast chicken was the closest I came to meeting him. I hope the white meat wasn’t dry.
Turkey Redux: Part 3
Yams!
Adapted from “Brown Sugar-Glazed Sweet Potatoes with Marshmallows,” Bon Appétit, November 1994
4 pounds garnet yams
1 cup apple cider
1 1/4 cup packed golden brown sugar
10 tablespoons butter
2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 pinches of ground ginger
Preheat oven to 375°F
1. Peel yams and cut into 1-inch pieces. Combine in a bowl with apple cider and “marinate” for 30 minutes
2. Remove yams from cider and arrange in a large glass baking dish, reserving cider
3. Heat sugar, butter, cinnamon, salt, nutmeg, and ginger in a saucepan over medium heat. Bring to boil, and add the cider. Stir until sugar dissolves
4. Pour cider and spice mixture over yams, tossing to coat
4. Cover baking dish tightly with foil
5. Bake yams for 50 minutes. Uncover and continue baking, basting occasionally, until yams are tender and syrup thickens, about 20 minutes
