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Confessions and Obsessions | Poetry of Food

Confessions and Obsessions

Truffle Oil for the Nouveau Pauvre

In the past decade truffles have attained new heights with the riche and the nouveau riche. Recently, such luxuries have given way for more pragmatism. No need to despair however, there is another way to get that magical earthy flavor: truffle oil, the truffle’s understudy.

When only your sea salt will do.

The past five years have been invaded by a plethora of salts across restaurant tables in London, Paris, New York, to the coastal culinary regions like San Francisco, Sydney, and the Riviera. With varieties from Sel de Guérain and Grey Sea Salt, to Black Volcanic Sea salt—Not to mention the rise of the pink salt from the Himalayas.

Julia vs. Martha

A few years back when Julia Child was alive and cooking, she made an appearance on Martha Stewart’s show. I remember it like it was yesterday, two grand ladies side-by-side. Julia, the first lady of French cuisine in the U.S with the distinct honor of having taught Americans how to eat the way the French do and Martha, Connecticut’s first lady showing Americans how to eat and live in style­—the way she did.

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