Now that it’s August, please consider July to have been my unintended month-long vacation from the blogosphere. Because giving vacation notice a month after someone has already taken the vacation is entirely acceptable, professional etiquette. By the way, Monsieur Bossypantsman, you may have noticed I haven’t been physically or electronically present for the past month. […]
I remember first meeting Gabi Moskowitz serendipitously at an Indian food-themed dinner hosted by our mutual friends, Rebecca and Bill Kee. While in the middle of preparing dal (a spicy lentil dish), she paused to introduce herself in a very warm and welcoming manner before putting me to work chopping onions. As I began that task, Bill casually mentioned that Gabi had a food blog too. Soon I learned that she was not just any other kitchen maven named Gabi, but was The Gabi of Brokeass Gourmet, a recipe site with a monthly readership of over 30,000. I can guarantee the consistency of my onion cuts suffered as a result of being dorkily starstruck.
Thankfully, her fun and sassy demeanor disarmed my intimidation before I did too much damage in the kitchen. And I was happy to have shared a stove and chopping board, albeit briefly, with such an incredibly talented woman.
A few years’ worth of mostly social media exchanges later, I was excited for Gabi when I discovered she had procured a cookbook deal. When her PR rep sent me a complimentary copy of The Brokeass Gourmet Cookbook** to review, I could hardly contain myself upon its arrival. I can neither confirm nor deny whether I Gabi-vangelized the delivery person.
For those unfamiliar with this kindergarten-teacher-turned-cuisinière’s food blog and general background, I highly recommend you hop on over there, even if it’s just for a cursory visit. Once you bounce around her site a bit, you’ll see that Gabi’s cooking philosophy is grounded in accessibility and flavor.
These values carry over into her 116-recipe cookbook, where she starts with advice that will make meal-making much easier to manage no matter your skill level: how to stock a pantry with essentials like flour, olive oil, and salt for merely $50. And if you’re a bit of a lush like me, you’ll appreciate her subsequent input on how to smartly stock a budget bar.
Continuing to flip through the pages, I found that Gabi often takes dishes that might ordinarily be intimidating, such as Pakistani Butter Chicken (pictured above, although I deviated slightly by cooking the chicken thighs whole) or Sun-Dried Tomato Gnocchi, and simplifies the techniques involved without sacrificing flavor. She transforms the seemingly complex recipes such that beginner and immediate cooks alike can appreciate the time, steps and stress she’s saved them.
… Read the rest of gabi moskowitz’s brokeass gourmet cookbook and broccoli-kale gratin on BatterLicker.com!
You may already know this if you follow me on Facebook, but if not (or if you missed that update a month or two ago), I’m thrilled to be speaking at the BlogHer Food ’12 Conference in Seattle on June 9, 2012!
The session is “Vittles: Vintage Food and Drink: Making a Modern Meatloaf, Manhattan, Martini or Macaroni & Cheese,” and I’ll be speaking about how – and why – to modernize vintage cocktails and infuse spirits at home.
If you live near Seattle or want an excuse to travel there, register for the event, and come say hi!
On October 14, 2011 …
… Jay and I prepared to exchange rings and formalize what we had already felt in our hearts since moving to San Francisco together in 2005.
… we arrived at the Julia Morgan Ballroom quite early, and spent a few hours snooping around while everything got set up; ordering two insanely large platters of Mediterranean salads, hummus, falafel, gyros, and shawarma wraps for friends and family who intended to stop by; running around downtown San Francisco in search of pita bread once we realized it had been omitted from our order by mistake; and spending a wonderfully private lunchtime together.
… I kicked Jay out once my mom arrived with my dress in tow, and sent him back to his parents and grandmother at the Omni Hotel across the street.
… the scene was set with flickering candlelight, plush couches, roaring fireplaces, and a colorful assortment of fall elements, ranging from purple and green artichokes to fiery calla lilies to Brussels sprouts, gourds, squashes, chili peppers, pumpkins, and berries.
Yes, those are artichokes in my bouquet; it was utterly fabulous.
Remember this Project Wedding Dessert Bar Series post on bourbon spice and fleur de sel caramels? I am thrilled and honored that BlogHer asked me to share my caramel recipes with the millions of BlogHer Food readers! Please head on over to BlogHer.com and check out my post, in addition to the many other fabulous recipe- […]