Top | Newsletter 2011

Culinate Newsletter February 16 11

(mailing, James Berry)

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 h1. Dear readers,

 The other day, I caught Lynne Rossetto Kasper discussing soufflé-making on the radio. Soufflés have long intimidated me, but as I listened, I thought to myself, "That doesn't sound so bad." Then, the next day I read Ellen Kanner's account of baking her first cheese soufflé — at the tender age of nine. What serendipity. (And yes, now I'm in the market for a soufflé dish.)

 In preparing her blog post, Ellen, a vegan, baked her Classic You Can Do It Cheese Soufflé for her husband (and for all of us). Whether it's a cheese soufflé or anything else, one deep pleasure of cooking is to do it with, and for, others. When I read Katherine Deumling's poignant tale of the challenges some elderly people face cooking — and eating — alone, I thought of my grandmother. 
 In her later years, Ursula didn't cook much for herself, managing instead to subsist on food brought by others. But until she was almost 90, when my family visited, she fed us bowls full of my favorite chicken stew, known simply as Chicken and Noodles. (Well, except by my grandfather, who affectionately referred to it as "Boiled Bird.") Rich with thick, homemade egg noodles, it was a dish that fed a multitude of hungers.

 As my grandmother grew older, I worried that making dinner was too much trouble for her. "Let us take you out," I'd say, but she wouldn't have it. While she was still able to cook, she took pleasure in doing just that, especially when there were people around to benefit from her efforts.

 Now Valentine's Day, with its built-in excuse for whipping up a special dish or two, has come and gone. But here's hoping you find someone this month to cook with you, or for whom you can cook — even if it's just a simple thing. We all know how nourishing the rewards can be.

 Kim Carlson
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story1text: "Goat meat is popular in other countries, but many Americans haven't eaten it. Here are eight international goat meat dishes to try." 
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story2text: "In many places, late February—early March is a good time to forage stinging nettles, says botanist Heather Arndt Anderson. Here's how." 

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recipe1text: "Almonds are the secret ingredient in this crispy classic — circa 1957 — from Gourmet's cookie cookbook."
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recipe2text: "The hearty dish from Lynne Rossetto Kasper's 'How to Eat Supper' might be just the thing for a cool winter's eve." 

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