Chef Josh

Yesterday Josh asked for a mini fridge of his own so he can age meats in the basement. This is what you get when you give your sixth grader Kenji Lopez-Alt’s The Food Lab for Chanukah.

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So far my boy has made mac and cheese (gluey), a French omelet (delicious, but requires some work on technique) and buttermilk pancakes (heavenly.) He flips through the giant book over breakfast, recites tidbits while I make dinner, and has explained in great detail the best way to boil an egg. He is also intent on scoring some copper pots as soon as he can afford them (bar mitzvah money, perhaps?)

I love to cook, and thanks to Mark Bittman’s How to Cook Everything, have learned to make most of my favorites without a recipe. I remember reading from my mom’s vast cookbook collection over bowls of cereal and grilled cheese sandwiches at the kitchen table all through middle school and high school – The Enchanted Broccoli Forest, Maida Heater’s Chocolate Desserts, and Still Fiddling in the Kitchen, a fundraiser for the National Council of Jewish Women. I once spent months copying every recipe from her collection of recipe cards and mimeograph sheets onto pastel 3 x 5’s, then filing them by category. It made a great, labor-intensive birthday gift.

FullSizeRenderMy mom handed me a paper bag of mini jello molds yesterday – a little something for Josh to play around with. She found them in the basement with some old suitcases and other useless things. We are going to fill them with water and make fancy ice shapes for a punch bowl tomorrow night.

Right now, Josh is in the kitchen with my sister making banana pancakes. The house smells like butter.

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