Hey, good cookin!
We eat well in our little house in west Edmonton. And we eat happy, too.
|Shelagh in her ktichen|
This is because Shelagh is a great cook. I didn't understand kitchens until I experienced Shelagh's. I mean, it's a like a master carpenter's workshop. Where you eat the woodwork.
She is inspired by Molly Yeh, Melissa Clark, Christopher Kimball, Yotam Ottolenghi, Lucy Waverman, Diana Henry, and Lynne Rossetto Kasper. And by Mrs, Timeus, who made brown soup when Shelagh was a girl. And by her mother, Phyllis, who made roast beef and Yorkshire pudding, and everything else.
We're inspired by her.
Shelagh's kitchen is also a kind of studio. She provides commentary on good things as she cooks, and reacts to the food as it takes shape.
I've picked up these insight scraps over the last few months. Here is some found poetry from Shelagh's kitchen, in her own words:
Nothing really smells like brown sugar.Is there anything better than a lime?Is there anything better than a lemon?I love parmesan cheese.Look at an onion. just look at it. I love the smell of cilantro.It’s the smell of mushrooms. I have discovered the mushrooms are the key!I love mint. The smell of mint. That’s it.Can you smell the squash? It smells great. Wow, smell that! Wow. Fresh basil. My gosh, the smells coming out of this roast are unreal. It’s so pretty. Flaky salt is the best.When you come upstairs you can smell the herbs.I just love chives. Snipping them on! They’re pretty. Like a palm tree.And THAT is what a vanilla bean smells like!I mean, really, who doesn’t love a shallot?I forgot about the carrots. Nice carrots.Oh, man, I love the smell of curry powder. Is there anything better than an orange? Wow, the smell of graham crumbs!It smells good in here. I love the sound of pouring coffee! Chives. The smell of chives. I am not going to skimp on chives. I find pomegranates amazingly magical.
I write all of this with yesterday's New Year's Eve dinner in my memory. Steak frites from America's Test Kitchen and roasted butternut squash and red onions from Ottolenghi. Just lovely.
Cookies tonight are from Shelagh via Dorie Greenspan. :)
|Shelagh's kitchen books|