Earlier this week, I made what I know will now become my favorite soup ever. The combination of flavors is truly a thing of beauty: a perfect unity of spicy (chilies), sweet and creamy (coconut milk), fragrant (a mix of warm spices) and earthy (butternut squash). Although I try not to eat meat during the weekdays, as I was dreaming up this soup recipe, my cook’s intuition started yelling at me, “throw in some chorizo, throw in some chorizo, you MUST throw in some chorizo!” …
It was a hefty week. I started work on a new project, spent a lot of time on the phone conducting interviews and planning photo shoots, rounded off the last DUTCH of 2015 and brainstormed new recipes for this blog. I am not even going to think of the things I didn’t do. If anyone wants to come and sweep the garden or organize my pigsty of a closet, let me know. I have wine.
A moist, richly spiced pumpkin cake drizzled with a lusciously glossy chocolate sauce.
It is now becoming a habit that my husband is in charge of the cooking on Sundays. As much as I like to cook, there is nothing quite as blissful as sitting in front of the fireplace with a glass of wine in hand, enjoying the smells coming from the kitchen and counting my blessings.
He is a fantastic cook, especially when it comes to no-frills comfort food. Nobody can make a Dutch meatball as well as him, and his succulent rosemary/lemon chicken is the stuff dreams are made of. A few weeks ago, however, the boy surprised me.
This weekend I will be putting the finishing touches on my next column for France magazine En Route. If you live in the Netherlands (and can read Dutch), I hope you enjoyed my last contribution on Brillat-Savarin, a most interesting Frenchman who declared war on carbs long before Atkins ever did, and whose name was given to an unapologetically fatty cheese, known to some as the ‘foie gras’ of cheeses.
He also happened to write one of the most celebrated books on the art of eating and the effect food has on our body, the Physiologie du goût (Physiology of Taste). It was published in 1825, shortly before his death. We can thank Monsieur Brillat-Savarin for the saying “tell me what you eat, and I’ll tell you who you are.” Oh, and that lush French dessert soaked in rum known as a Savarin? Yep. Named after him.
If you are interested in food history — and if you happen to be a French culture nerd like me — I highly recommend reading this book, even if only some parts. And yes, it has been translated into English.