Correction, make that vanilla bean sugar cookies and dark chocolate mousse. Don't you just love how good those sound together? Well, they were good together, and I have Thomas Keller (of Bouchon and The French Laundry fame) and his recipes to thank for it. Actually, I have my friends, Shelley and Brett, to thank because they suggested we focus solely on the recipes of Thomas Keller for dinner club this month....more
Some people think I'm a food snob because I tend to sigh when they invite me to Cheesecake Factory or Outback for dinner. I know, sighing is a bit passive-aggressive, and I really should learn to be more agreeable. I don't want to be one of those condescending food people who holds court about the evil of chain restaurants and fast food and waxes eloquent - at length - about esoteric food items they want you to know they love, from escarole to bún măng vịt (whatever that is)....more
While I do believe in the transcendent quality of wonderful wines meticulously paired with perfect food, I think it's bunk. I really believe with all my heart that the moment of enlightenment and Buddha-like nirvana can occur with a ridiculous bottle of 75-year old port and chocolate just as much as it can occur with a warm chocolate chip cookie or a peanut butter and jelly sandwich and a glass of milk. Or, in the case of one particularly fabulous film, a dish of ratatouille that transports you to the days in your mother's kitchen.