Dessert — Prune-style.
Some cookbooks possess that magical gift that makes you feel as if the author is actually speaking directly to you in your very own kitchen.
“Prune” (Random House) takes a different tack. In her new cookbook of which I received a review copy, Chef Gabrielle Hamilton, owner of New York’s beloved Prune restaurant, gives you the impression that she’s talking directly to her crew in the kitchen. The delightful part is that you feel as if you’re scrunched in a corner, ease-dropping on everything that goes on there, from the prep to the service.
Possessing an MFA in fiction writing, Hamilton is a proven storyteller. Besides her singular voice, the recipes come with drip spots on the pages, as well as notes scribbled on torn pieces of tape that look as if they’re stuck to the pages.
Umpqua oatmeal contains a generous amount of custom-milled oats.
Umpqua. Say it with me now, “ump-kwah.”
Not that you need to be able to pronounce it to enjoy this premium single-serve oatmeal product.
Named for the valley of the same moniker in Southern Oregon, it’s where this oatmeal product was developed by a couple of moms who were tired of feeding their kids mass-produced oatmeal packets that contained a whole lot more than good-for-you oats.
What makes their oatmeal different is that it’s made with custom-milled oats. So much so, that they’re actually groats — the whole hulled grain — that cook up more chewy rather than mushy and include more fiber.
Because the oatmeal is made in a manufacturing plant that also produces wheat products, it is not certified gluten-free. However, the makers say that the oats consistently test within the acceptable tolerance level for gluten-free certification.
Oregano is a prime ingredient in this salad dressing — for good reason.
At this time of year, it inevitably happens: The attack of the oregano.
What started as a teeny-tiny seedling planted years ago has taken on a life of its own — growing with abandon into a dense bush that would over take everything else in my small backyard if I let it.
Sure, I’ve killed hardy cactus, gone through turmoil trying to grow healthy basil at times, and fretted over finicky tomato plants. But my oregano? It’s survived freak frosts, spells without regular watering, and downright neglect. I half think it secretly considers every other plant in my yard a wuss. After all, Mr. Oregano is a survivor. He’s the king of this domain, for sure.
It looks so innocent in my yard, doesn’t it?
So, at this time of year especially, I find myself adding fresh oregano leaves to pastas, vegetable soups, tabbouleh, roasted chicken, and blistered pizzas. But no matter how much I use, there’s always more oregano where that came from, if you know what I mean.
A trio of outstanding pastas at La Balena.
There are many reasons to adore Carmel-by-the-Sea. It’s as picturesque as it gets, full of romance, and boasts a white sand beach that just begs you to doff your sandals and relax a long while.
Now, I have another reason to love it: La Balena.
The three-year-old restaurant is owned by Emanuele Bartolini, who used to work front-of-the-house for Mario Batali in New York. After vacationing here regularly with his wife, Anna, the couple finally decided to make the leap to this West Coast hamlet.
Bartonlini named his restaurant La Balena (“The Whale”) after those magnificent sea creatures he used to view when he served aboard ships in the military in Italy. It’s also a nod to the giant whale in his favorite story of “Pinocchio,” which was written by Carlo Collodi, a children’s writer who grew up in Florence, near where from Bartolini hails. In fact, his second restaurant, set to open in April just steps away, will be named Il Grillo (“The Cricket”), in reference to Jiminy Cricket.
La Balena’s namesake.
The pretty back patio.
This is Italian food with true soul wrapped around an abundance of fresh, local ingredients. Executive Chef Brad Briske describes it as “Monterey Bay Tuscan” food. He buys whole and half pigs, and butchers them, no easy feat in such a compact kitchen. All the salumi is made in-house, as well as almost all the pastas, with the lone exception being the spaghetti. But that may change in the future, as the restaurant just purchased a pasta extruder.