One of the more weird gifts I’ve received.

Tidying up the living room, yet again, I come across an item that was not part of the scene on December 24th, 2017. It’s a bright orange dusting device. My devoted husband and loving child purchased it as a Christmas gift for me a couple days before Christmas. They’d gone to Home Depot — I knew about this — to buy stuff for a project they are working on, and apparently what happened was that as they strolled through the store my daughter espied the duster and said, “Ooooo, Mama would love that!”  So they bought it.

It is bright orange. It looks like something the police would use at a crime scene at night. Dusting for fingerprints. Who knows. It is — I hear Cosmo in “Moonstruck” as I write this — it is very bright.

It is an effective duster, I’ll say cheerfully; I used it to dust the hi-fi and the piano and it did a good job. More amusing to me is that fact that it has become one of my daughter’s favorite toys. For reasons I don’t fully understand, she thinks it is great fun to dress up in specific attire and then walk around the house dusting. The ensemble that she has declared her work clothes includes: black penny loafers; a grey straw porkpie hat of mine; black skinny pants; and a black, elaborately embroidered kimono that was a gift from a world-traveling friend of ours.

To my astonishment, this outfit actually looks totally awesome on the kid and I’d let her wear it in public, no problem. Hell, I’d wear it in public, if the kimono would fit me.

Normally things like dusting supplies are kept in a closet or under the kitchen sink, places where one won’t see them on a day to day basis. I’ve decided, however, that it’s totally okay if the extremely bright duster stays in the living room. If it means that my daughter gets to play and do housecleaning at the same time, thus keeping out of my hair and keeping our house a little cleaner, it’s fine with me. I keep it stowed away behind the couch or tucked discreetly underneath one of the side tables. It doesn’t seem to bother anyone.

Maybe there’s money in dusters. Someone should make a line of dusters that are simultaneously effective, washable, and attractive to look at. Instead of having cut flowers in vases, people could have bouquets of dusters scattered attractively around the house.

Or maybe this already exists.
The problem, of course, is that anything like this is just another tchotchke to dust. And how would you keep it clean?


Getting Friendly with Laminated Dough: An Unexpected Turn of Events

My daughter was thrilled by the idea of my making croissants mostly because she believed that if it was something I did in the kitchen it would involve chocolate. The first time I made croissants, I said no. I didn’t want to attempt a variant of something before I felt comfortable with the process for the basic item first. It’d be like if I asked her — a kid just learning to write reasonable sentence — “Go write a villanelle.”

But we had a lot of snow days last week and so I suppose it was inevitable that I would turn toward the idea of chocolate croissants. Which are probably properly called pains au chocolat. Whatever. I made croissant dough and formed it around bits of chocolate and baked it.

This time around I took a slightly different approach to the dough, modeling it after the dough in the KAF recipe (which I linked to in my earlier essay on croissants), and relying much more on my sense of touch. That first dough I’d made was rather tough, and I was confident it should have had more water in it. This time around, working as snow fell heavily and wind howled and we hung around eating leftover Christmas chocolate and talking about how surely there would be no school the next day, I used a little more water, and was rougher with it, and the dough quickly became the elastic thing I wanted. As my husband admitted that even though his office was formally closed, he intended to go to work the next day, snow day be damned, I put the dough in the fridge to rest overnight and said, “Well, tomorrow, we’re making chocolate croissants. We’ll be pounding butter bright and early.”

The next morning, my daughter learned how to pound butter and did quite well until she pounded the tip of one of her fingers with the rolling pin by accident. She went sulking up to the third floor, where my husband had gone to putter about (having looked out the window and realized that his plan to go to work was completely not happening). This left me to work on the croissants by myself.

By this point, I’ve gotten comfortable with the process and I understand what kind of timing is involved and I more or less know what to do. So I rolled out the dough and I made my butter envelope and I let it rest and then I began rolling it out again and doing the turns. I made four turns. Everything was going beautifully. I thought for sure my daughter would want to help me put the chocolate into the sections of dough to roll up, but no, she was busy doing something important like playing with stuffed Microbe dolls, so I got to do it on my own. I do not own the fancy chocolate sticks one traditionally uses in pain au chocolat. I do have the rather large bittersweet Ghirardelli chocolate chips, and used those instead. I lined them up neatly at one end of the rectangles of dough I’d cut and rolled up the dough. The little rolls looked perfect, if I do say so myself. On the small side, compared to what you’d get in a bakery, but that wasn’t a problem. Looking at the sides of the rolls you could see the lamination. It was, if I do say so myself, an impressive job — so much so that I told my husband, “C’mere and take a look at these. These are PERFECT.” And he dutifully came into the kitchen and admitted: the little rolls looked perfect.

I let them rise for about an hour and then I brushed them with egg mixed with water and I baked them.

The baking process turned a little harrowing. I tried to take the sophisticated approach, which meant starting the croissants in a rather hot oven (about 425°) and then turning the heat down after ten or so minutes. What I became aware of, after turning the heat down, was that the croissants were just leaching butter. There were pools of butter forming on the parchment paper. “Aw, CRAP!” I wailed. My husband peered in through the oven window. “But the dough still looks flaky!” he reassured me. “I bet they’ll be great!”

“They’ll be greasy messes!” I said, frustrated. I peered in again through the window. “What a mess!” I sighed. “Needless to say we will eat them anyway.”

I had to bake them a little longer than I expected to get them really golden on top but after about 15 minutes I felt confident that they were as good as they were going to get, and I took the pans out of the oven. After they’d cooled a bit, I noticed that the butter problem seemed to have gone away somewhat. When I removed them from the pan and put them on a cooling rack, they looked genuinely fine. And once they were cool enough to handle and eat, we each had one, and…. there was, seriously, nothing wrong whatsoever with these chocolate croissants. They were, in fact, delightful. My husband began to eat a second one.

“You realize that there’s half a pound of butter in these sixteen croissants,” I said to him.

“Really,” he said. “That’s a lot of butter.”

“It really is,” I said.

Today I went to the dentist and he remarked to me (after complimenting me on not having any cavities) that he’d heard from my husband, who had a checkup at the end of last week, that I’d had a pleasant couple of snow days at home with my daughter. “It was fine,” I said, laughing. “We made chocolate croissants.”

“I know!” he said. Apparently he’d asked my husband, at the end of his appointment, if he had nice plans for the weekend. And my husband had said something along the lines of, “I’m going to go home and eat the chocolate croissants my wife and child made this morning.”
God only knows what our dentist thinks of us now.

It is a funny thing about making chocolate croissants, now that I think about it. In the days since I made them, I’ve now discussed them with several medical professionals. Not one of them has said to me anything along the lines of “gee, don’t you worry about eating that much fattening food?” or “wow, I hope you ate a pound of broccoli to offset those croissants.” No: they’ve asked me, “How’d you do that? Boy, that must be hard.”

The sad thing is, what I’ve learned is, it’s really not hard. It’s just, as I always knew and said it would be, a giant pain in the ass. And I’m already thinking about when I might make them again.

Before 2017 ended, I realized, there was one last thing to do.


For several years my husband, who is not, despite what you may think, a very demanding person when it comes to my cooking*, has wondered why it is that I’ve never made croissants. I have always had a very tidy answer to this question: “I’ve never made croissants because it is a giant pain in the ass.”

I try to avoid making things that are a giant pain in the ass to make. Beef Wellington, for example: I have zero plans to make beef Wellington. My husband would love it if I did (he’d love it more if he made it, since then he’d have bragging rights), but I’m not gonna do it. I also have no plans to make a Buche de Noel, though I admit that every December I think about it (and then think better of it as I do not own a jelly roll pan and have no plans to buy one). Friends have assured me that it is not so hard to make a Buche de Noel; to them I say, How Jolly For You. I’m not making one (yet).

There are two elements of a recipe that can turn me off it, just speaking categorically, and they are: huge expense in terms of ingredients, and the stakes in terms of failure. If you fuck up a Beef Wellington, you’re out a lot of time and a lot of effort and a lot of money. This is more than I can bear, and so, no Beef Wellington.

But look. This year, I made Black Cake, which really IS a GIANT pain in the ass, and it was a considerable success, such that — despite my initial protests I would never do this again, I have already made and discussed publicly plans to make Black Cake again in 2018. I am already making my shopping list, and I have people asking to be on the list of cake recipients next December. And as I write this, it is New Year’s Eve. I mean, we are all seriously planning ahead. So despite the considerable expense for the ingredients, and the considerable time it takes to make Black Cake, and the general mental energy required to make Black Cake, and — this is huge — despite the fact that I only kind of like the stuff myself, I know I’m going to make it again. I did it in 2017 after thinking about it for nearly 25 years. I can do it in 2018.

Along similar lines: It was last Sunday when I thought to myself, “You know, I could make croissants. If I can make Black Cake, I can make croissants.” Croissants do not require fancy ingredients. It’s just a regular dough, and rather a lot of butter. But it’s not even that much butter, as these things go. So I set about reading croissant recipes for about thirty minutes. I gleaned that I would have to make the dough and set it aside for quite some time. Like 24 hours. So I quickly mixed up a dough, basically combining the recipes I read in the Joy of Cooking with stuff I read online from, I forget, David Lebowitz maybe and someone else. I used less yeast than any of the recipes called for, because I’m cranky that way, but otherwise I was pretty good about doing what I was told. All the recipes are pretty much the same. You make a yeast dough with some butter in it and you set it in the fridge to sit for a while.

In my case, “a while” means two days, because I lost track of time on Monday. Bear in mind, please, Monday was Christmas Day. I had a lot of stuff going on Christmas Day. Cooking for Christmas Day was its own special affair and the last thing I needed was to figure out how to make croissants in the middle of it.

So it was Tuesday, Boxing Day, when I finally tackled the hard part of making croissants. Seven in the morning found me standing in my pajamas at the kitchen counter with my big long rolling pin.

[Side note: I fortunately own the kind of tapered rolling pin that is recommended for this sort of thing, and I’d urge you to ditch your old-fashioned wooden one with handles and get one of these tapered ones, too, because they are just better. If you can spend the $15 or whatever, do it. I say this as someone who contentedly, for years, used a wine bottle as a rolling pin. I think spending real money on rolling pins is stupid. However, after years of hating rolling things out with the handled pin I eventually acquired through a tag sale or something, I finally broke down and bought this tapered job, and let me tell you, it changed my baking game significantly. I am now someone who has no fear of rolling out cookies or dough. Or, it turns out, whacking butter between two sheets of wax paper at seven in the morning on Boxing Day.]

It would have been a very pretty scene had I been standing at the counter in my pajamas rolling out dough for, say cinnamon rolls — I’m sure my family would have liked that a lot, come to think of it! So placid and cozy-sounding, right? But no. I was standing there whacking at chunks of butter that I had arranged carefully, like a monochromatic Mondrian painting, between two sheets of wax paper. It was loud. It was dramatic. It was seriously not placid at all. My daughter, eating her oatmeal, looked warily toward the kitchen. My husband, drinking his coffee, looked at me thoughtfully and then turned to our daughter and said, “I think Mama’s finally lost her mind.”

“I have not lost my mind,” I said. “I am making croissants!”

My husband clearly had doubts about this but kept quiet.

I pounded the butter into roughly the correct size of parallelogram and put it in the fridge so it would stay that way. I opened the Dutch oven full of dough, which had been sitting on the counter since six a.m. It was still very cold. This meant it would be somewhat difficult to work with, but I was unfazed and began the extremely tedious process of rolling it out to form a rectangle measuring some specific thing; I don’t know how big it was, I can’t remember. I floured my pastry cloth (e.g. my favorite old cotton tea towel) and got to work. It was not easy. This was a tough dough, and it was cold, and it was by this point twenty after seven and I had not had enough coffee and for god’s sake, it was all lunacy. Because no one needs homemade croissants.

You have to roll the dough out to a certain size such that you can then place the big flat butter slab (which is supposed to measure something by something, exactly, a perfect square) into the middle of the dough. Then you’re supposed to take your big perfect square of dough and fold the dough up around the butter. No butter can be visible afterwards. It needs to be sealed into its dough envelope flawlessly, or you have invited disaster into your home. You have to know this at the outset: it is very easy to fuck this up royally.

Having achieved dough-butter-envelope perfection, you then place this flat object, wrapped in wax paper, in the fridge to let it (sorry) chill out for a while. Like 20 minutes or so.

Here’s the big problem with making croissants, people: it’s not that any one step of it is so difficult. It’s that the process requires endless stop-and-wait things. It’s like a Hollywood set, full of hurry-up-and-wait, but with a lot more butter. So very annoying. This is, I’m sure, why I’m not a Hollywood movie star, or a pastry chef.

You take the dough-and-butter from the fridge and put it on the pastry cloth again and now you start the really exciting part: Laminating the dough. This does not involve sheets of plastic or weird epoxies (thank god) but it does involve rolling the dough out to just-so dimensions and then folding the dough over itself, like you’re folding a letter, and then letting the dough rest (again, and yes, again in the fridge) and rolling it out again. You have to do this four times. Well, some recipes say three times. Some say four. I did four. There’s some PERFECT NUMBER of layers that are achieved, people say, in a perfect croissant, and the humber of turns you make determines the number of layers. Whatever these numbers are, they are large and daunting and really more than I want to think about. The point is, you make these turns, you keep resting the dough and rolling it out and making these turns, and it’s all, as I said at the beginning of this essay, a giant pain in the ass.

Eventually you reach a stage where you have to cut the dough into sections and roll it out and make little triangles which you then roll up and shape so they look like croissants. Because I’m an idiot, I rolled eight or nine croissants thinking, “These don’t look right,” before I realized that I was taking my isosceles triangles of dough and rolling them up from the wrong side, resulting in strange-looking pastries. Fortunately, this dough was forgiving and it let me unroll and re-roll each and every croissant. Then they looked nice. Well, reasonably good anyhow. (I now realize I forgot to cut an all-important notch into the dough to allow for the dough to curve just so as I was rolling.) The croissants were placed on a parchment-lined baking sheet (some recipes said to use buttered pans; I said “fuck that”), splooshed some egg wash on them, and then set them to rise. I was advised to let them rise in an environment where the temperature was some very specific thing — something between 85° and 115°, I remember reading somewhere. “Oh for fuck’s sake,” I said cheerfully, as I preheated the oven and quickly got it to 90°. I put the pans in to the oven and closed the door thinking, “Ok, I’ve got to start to clean up the living room, and I’ve gotta do laundry.” In some ways, all this starting and stopping allows you to go do other things while you’re baking, but let’s face it: if you have to constantly interrupt an activity to go focus on another activity, it means you’re not doing either thing with optimum focus. Fortunately for me, doing laundry and cleaning the living room are not mentally taxing activities, they’re just shit that has to get done.

It took maybe an hour for the croissants to have the puffy look and “jiggle” that they’re supposed to get before baking. Once they’ve risen, you take them out of the oven, preheat the oven to the scary hot temperature called for  — 425° was what I did — and you watch them carefully while they bake. The first ten minutes of baking isn’t so exciting but the thing is, croissants, I’ve learned, can burn very suddenly. King Arthur Flour advises to bake for 15 minutes at 425° and then turn the heat down to 350° for another 15 minutes, and that seems like sage advice I will take into consideration if I ever do this again. I admit, I had not read the KAF instructions before undertaking this enterprise, a mistake I will not make again.

Taking these croissants out of the oven was a moment of wonder and awe. It really was incredible to me that I had made these things that looked, okay, smaller than the croissants we can buy at Marjolaine, but still, remarkably like real, proper croissants. My daughter came trotting into the kitchen to see the results of this long project. “Can I have one?” she asked. I handed her one saying, “Be careful, they’re really hot!” and she ripped one in half and crammed some into her mouth. Then she rolled her eyes in ecstasy. “Really?” I asked.

“Oh my god,” she said.

I brought one on a plate to my husband. “Have a look,” I said.

“Wow,” he said. He ripped it open and said, with respect and not a little surprise, “That is the real deal.” We ate several croissants then and there — they were not very large, don’t be disgusted with us. My daughter was already talking about how the next time I’d make chocolate croissants. My husband was thinking spinach and feta. I have not announced any plans to ever do this again, but it seems self-evident that this will happen again.

When it does, I’m going to try to operate on the mode prescribed here, at King Arthur Flour.

because, let’s face it, KAF does not steer people wrong. I will have to think about how to handle the chocolate question: do I want to buy these special bars of chocolate, or can I just sprinkle some frozen chocolate chips in the dough and pray? There are many questions remaining to be answered. But it seems that 2018 will be the year the Hausfrau ceases to be a croissant novice. Similarly, I am already adding Black Cake ingredients to my shopping list.

Maybe a couple extra pounds of butter, too.

*I think he would be genuinely bummed out if I started serving us all frozen food for dinner every night, particularly since I am a housewife and ostensibly have nothing better to do than make nice meals for us to enjoy. I mean, if I’m sick with a fever or something, that’s one thing, he doesn’t expect a serious dinner. He’s not a jerk that way. By and large he is a considerate and thoughtful person and it is extremely unusual for him to complain about anything I’ve cooked; similarly, he doesn’t demand certain meals, unless something special’s happening like it’s his birthday or something and he’s obviously allowed to make special requests then. That said, he will occasionally ask pointed questions regarding things he does like that I don’t make. For example, croissants, or, another one that’s come up a few times in the last three months, peanut butter fudge. How come I never make peanut butter fudge? I’ve been asked this, in casual tones, at least twice in the last two months. So I’m thinking, now, it can’t be that hard to make peanut butter fudge, so I expect I’ll be making some in the months to come. Croissants, on the other hand, are a bit of a logistical nightmare, so it might be a while before I make them again. Unless I’m expecting a run of snow days, in which case I might have a mother-daughter activity be “Let’s Make Croissants!”

Alone in the Kitchen with a Slab of Tar with Elaborate White Frosting

It’s coming on Christmas and that meant that it was finally time for me to face the boxes hidden in my basement. I had to unearth the Black Cakes I baked in early September. I have, now and then, checked on them, the little sleeping babies, since I baked them. I have taken strategic pinches off of the one that came out of its pan ugly (just like a real newborn!), and have been surprised that it didn’t taste completely vile. The flavor has evolved since September. By November, when I last checked on them, it was obvious that these were, for reals, legit fruitcakes. Perhaps not to everyone’s taste; but they were proper fruitcakes.

This week, though, I realized that I really had to get my act together in regard to frosting the cakes and making them be what they were supposed to be. Black cake is meant to be iced with royal frosting — not an item I really have down in my repertoire — and it was obvious even to me that I’d need time to have the icing dry and so on before re-packaging the cakes and delivering the ones I’m going to give away. Basically, I had to shit or get off the pot.

So the other day, after I packed my daughter off to school, I brought all the cakes upstairs and unwrapped them and set them on paper plates around the kitchen. In this process I learned something, which is that you should not let tinfoil touch the resting, mellowing, sleeping cakes. It doesn’t seem to’ve been a big serious problem, really, but a couple of the cakes were not 100% covered in wax paper when I wrapped them, and the few places where tinfoil was touching the cake, sometimes the foil stuck a little. It was easy enough to shave off the offending bits, but it’s the kind of detail that I would handle differently next time around. NOTE TO BLACK CAKE NEWBIES: Be lavish with the wax paper when initially wrapping the cakes.

Having laid out all the cakes, I then set to contemplating royal icing. I decided to turn to the old reliable Joy of Cooking.

Now: royal icing is something that involves egg white. Basically you whip egg white with confectioner’s sugar until it becomes this mass of white fluff (Marshmallow fluff, more or less, to be honest, though it sets into a dry crust, something Fluff will not ever do) and this is all well and good except that these days no one wants to hear about a thing made with raw egg. So you have to somehow cook the egg white to a safe temperature and then make the frosting. The JoC advises that you take the whites and put them in a dish with some of the sugar and microwave it in short blasts, taking its temperature now and then until it reaches 160°, which is the safe zone for eggs.

I did this. Except that I forgot to whisk in some of the sugar first. And what I wound up with was basically a little dish of cooked egg white. This was useless, so I threw it into the cats’ bowls and moved onward. (The cats were very happy.) I separated more eggs and tried again, this time deciding that the microwave could go fuck itself and that I was better off whisking the egg and some sugar in a small Dutch oven on the stove, where I could better see and control the eggs’ process. Egg white and about 1/4 cup of confectioner’s sugar into the pot; whisk in one hand; Thermapen in the other; I took my position, and kept it for about ten minutes. I had the Thermapen on most of the time once it hit about 125°, because it wasn’t clear to me if the temperature would crawl or shoot right up very suddenly. It turned out to be more of a crawl, but as soon as the egg mixture hit 160° on one side of the pan, I took it off the heat: overcooking this would mean another disaster. And I only had so many eggs. Not to mention only some much time and patience for this kind of mishegas.

I had been slowly adding sugar as I whisked, and had maybe 1 1/2 cups of sugar in the pot by the time the egg whites hit the safe zone. Feeling super-on-my-game, I transferred the white glop — perfectly white, shiny glop — into the Kitchen Aid, added more sugar, and let the whisk attachment do its thing. I let it whip for a few minutes, added a little fresh lemon juice (which I happened to have because my husband cooked fish for dinner a couple nights ago, so we had lemon slices on hand) and decided we were done.
I then spread the royal icing on the cakes as best I could, stood back and surveyed my work. “These cakes are wretched,” I said cheerfully.

I could, perhaps, be less judgmental about it. The truth is, they might be very fine fruitcakes indeed! It’s just that I am not a fan of fruitcake. And I know my frosting aesthetics are sorely lacking. So my sense of Right and Wrong in this matter is, let’s say, fundamentally awry. It is clear to me that in my heart of hearts I was hoping that in the months since I baked these cakes, they would have sat in the basement in their wax paper and tinfoil beds and morphed into sublimely fudgey chocolate cakes, and that the royal icing would be, in fact, Marshmallow Fluff. Because who wouldn’t want a dark chocolate cake frosted with Fluff?

But there it was. I had two 9″ rounds, sloppily iced, and several little rectangular slabs, not-so-badly-iced, and two little bundt cakes, thinly iced, because to do them I had to make yet another batch of royal icing and thin it thin it thin it to make something I could pour over the little bastards. It was a process to just ice the little bundt cakes, let me tell you. I mean, my husband came home from work at about six that night and found me still dealing with these cakes while making our dinner (pizza, very good, thank you for asking). The amount of labor, all told, that went into these cakes, well: to the good people of the West Indies who make these things annually, or even more often, because my understanding is that people serve these as wedding cakes, too —  my hat is off to you. All of my hats are off to you.

After dinner, my husband wanted to try some fruitcake, for dessert. I felt this was very gung-ho of him. “Me too! Me too!” my daughter said. I said, “Um, I don’t think you’ll like this very much,” I told her, but I gave her a tiny slice of the misshapen hunk of fruitcake — the one that came out of the pan badly back in September, but which I kept for testing purposes, the Ugly Cake.

The look of sadness on my daughter’s face broke my heart. “It’s not a chocolate cake,” my husband and I reminded her gently. I really thought she might cry. “Did you think it was chocolate?” my husband asked her. She nodded her head, miserable. “It’s pretty good,” my husband said happily, eating his piece. “I don’t think I’m doing this again,” I said.

“No, for the effort involved, it’s not worth doing again,” he agreed. “But it’s pretty good, I have to say.” He ate every crumb from his plate. Went and got a second little slice.

“I like the frosting,” my daughter said as gamely as she could.

I posted on Facebook that I had a number of these Black Cakes available for the taking, if anyone was interested. I thought, to be honest, that maybe — maybe — three people would express polite interest in them. To my surprise, seven people asked for cakes. I spent some time delivering them yesterday and today; the only one left is the one dibsed by a friend who’s in New Orleans for the holiday. She will gets hers in January. It’s quite amazing to me that people wanted these cakes, which I find so, well, unappealing. But I guess it takes all kinds. There are people out there who love lemon curd, and marzipan, and candied orange peel, too! It’s shocking. But it’s true.

It now falls to me to design and prepare a Christmas dinner for me and my husband and child in two days. It’s not clear to me that I really have it in me to do a big elaborate Christmas Dessert — had I not done these fruitcakes, I might have said this was the year I would attempt a Buche de Noel, maybe. As things stand, however, I’m thinking, Christmas dinner will be some nice, comforting chicken dish, with jeweled rice on the side (my daughter’s request), and Brussels sprouts; and dessert may well be something as simple and perfect as an Aunt Velma with Marshmallow Fluff.

I believe St. Colwin would understand.

Your Mocha Pudding is Not Better Than This Mocha Pudding.

I’ve been on a pudding tear this week. I feel pudding does not get the respect it deserves. Some milk, some flavoring, some cornstarch, you’ve got a wonderful dessert that takes about ten minutes to put together. It’s refreshing on a hot day, comforting on a cold night, and anyone with any sense likes it.

Pudding gets short shrift; you don’t see it on dessert menus in restaurants, and if you do, it’s presented in fancier forms: mousses or chocolate pots de creme. Which are fine, don’t get me wrong. But they’re not pudding. No one serves pudding at dinner parties, and they should.

So this week, I had guests for Shabbat dinner, and I decided to take a strong stand on the matter and serve pudding for dessert. Why else do I have all these ramekins anyhow, right? I made two kinds of pudding: butterscotch and chocolate. I think all the children wound up with chocolate and all the adults wound up with butterscotch but no one seemed to feel they were missing out. At least, if they did, they played nice and I wasn’t aware of anyone feeling sad.

My husband whipped up some cream a la minute — causing one guest to express great awe that such a thing could be done by hand — and we had enough left over that I said this morning, “Well, it looks like I have to make more pudding.” So today, this afternoon, while it was raining and my daughter was rushing around the house giggling and screeching with a little pal, I went into the kitchen and made another batch of pudding.

This time, to use up the cup of coffee leftover from this morning, I made a mocha pudding. This is a trick Peg Bracken suggests but admits that if you did it too often you’d never want to eat pudding ever again. It’s true. On the other hand, tonight, it was absolutely delicious, and my daughter requested that mocha pudding and corn pudding be the only dishes served at Thanksgiving this week.

Mocha Pudding

This is basically a riff on the “best chocolate pudding” recipe as presented at Smitten Kitchen. However, it’s sufficiently different that I’m going to call it my own.

1/4 cup (30 grams) cornstarch
1/2 cup (100 grams) granulated sugar plus maybe a tablespoon
1/8 teaspoon salt

1 cup heavy cream: get the best you can, ideally with no weird gums or additives
1 cup leftover coffee mixed with 1 cup of water and 3 tablespoons dry milk
1/8 cup regular cocoa powder; 1/8 cup Dutched/ Dutched blend cocoa powder: yes, I mean BOTH COCOAS, not just one
4 oz. milk chocolate (I had a Ghirardelli bar sitting around; you could use chocolate chips, whatever, I don’t care)

1 teaspoon (5 ml) pure vanilla extract

Put the first three ingredients into a medium heavy pot and whisk them together. In a measuring cup, combine the coffee with the water and dry milk; whisk together, and add the heavy cream. Pour about a cup of this mixture slowly into the pot and start to cook the cornstarch/sugar/salt sludge on low heat. When there aren’t any more cornstarch lumps and things are starting to look smooth, add the cocoa powders, and keep whisking.  Get all the lumps out! OUT! OUT DAMNED LUMPS! There must be no secret pockets of cocoa powder in this. Slowly add the rest of the liquid (careful not to splash) and whisk constantly. You will get annoyed because it’ll look like nothing is happening and you’re just making some sad somewhat greyed hot chocolate. Trust me, this is not just sad hot chocolate.

Turn up the heat to medium — not too high, though: you want to be sure the cornstarch is cooking gently. It will take a few minutes for this to thicken, but the thing about cooking with cornstarch is, it seems like nothing is happening nothing is happening nothing is happening and then SUDDENLY EVERYTHING IS HAPPENING, so be Johnny on the spot.  As soon as the pudding starts to thicken, add the milk chocolate and whisk whisk whisk to melt it into the pudding. Remove the pot from the stove entirely before the pudding thickens too much. It takes no time for a pudding to overcook disastrously. A pudding that is cooked past “coats the back of a spoon” is a pudding that, once chilled and set, feels like rubber in your mouth. Trust me, it’s a bad thing. No one’s happy when dessert tastes like chocolate dog-chew toy.

Having removed the pot from the heat, whisk in about a tablespoon of vanilla. Using a nice big serving spoon or a ladle or something other than the whisk, dole the pudding out into ramekins — it takes up six of the ramekins I have, not sure how many ounces per ramekin that is, but it’s a nice hefty little serving — and put them in the fridge for a few hours. Serve with whipped cream if that’s your kind of thing. It would be good plain too.

Some people will think this is too sweet. Deb Perelman at SK has revised her pudding, which started out with 1/2 cup sugar, down to 1/3 cup of sugar. If that’s how you feel about it fine, but I’m sticking with my slightly-overloaded-1/2 cup version.

And there you have it. Perfect mocha pudding. To have this be a straightforward chocolate pudding, leave out the coffee, and just use water instead to reconstitute the dry milk. You could also use evaporated milk instead of the heavy cream, or in addition to the heavy cream, or whatever. My point is that you don’t have to necessarily worry about having a whole fresh carton of milk in the fridge to get away with making this. I devised this recipe because I was making do, having run dangerously low on milk (since I’d just made pudding for 11 the other day). But this is why I keep powdered milk around. The “you never know” theory makes for astonishingly good puddings.

Just keep whisking.

Then go read Daniel Pinkwater’s essay about the time a pudding company wanted him to be their spokesman. It’s one of the funniest things I’ve ever read. Pudding pudding pudding.



Mr. Coffee Brush

A friend posted a query on Facebook: “Do many of my friends name inanimate objects they own? I just discovered people do this; I don’t know what to make of it.” I’m paraphrasing, but that was the gist of it. And I suddenly remembered, “Oh, I’ve been meaning to write a thing about Mr. Coffee Brush.”

Mr. Coffee Brush is not an accessory to the Mr. Coffee coffeemakers you can buy in fine department stores nationwide (wait, they still make Mr. Coffee machines, right?) (quick Google search: answer, Yes). Mr. Coffee Brush is a little brush we keep in our kitchen that is used exclusively for brushing coffee bean grounds out of the coffee grinder. We do not own a Mr. Coffee coffeemaker. There is no formal relationship between the company based in Cleveland, Ohio, and Mr. Coffee Brush. There is no informal relationship between the two. They are strangers to one another. But Mr. Coffee Brush is well-known in our household. This is to say, not only do my husband and I know who he is, but our daughter knows.

There have been two Mr. Coffee Brushes in our kitchen, over the years. The first one was an ancient, plastic-bristled basting brush that somehow wound up with us from I think my parents’ batterie de cuisine. There was really nothing elegant about it. It was, to be honest, a grungy little thing when I started using it around the year 2000. I mean, it was clean — don’t be grossed out — but it was not distinguished looking. It had a little plastic handle and a long twirled-wire neck, and then the end with the brush was just some yellowed-plastic bristles held close by a little plastic white cap. I began to use it to wipe coffee grounds from the coffee grinder my beau used to make the coffee every morning because I was skeeved out by all the coffee that didn’t get used because it didn’t fall automatically from the grinder into the coffee filter. I realized, one fine morning I can no longer recall (but I’m sure it was fine) that if I just brushed the coffee from the grinder, the machine would be cleaner and we wouldn’t waste coffee. This was the beginning of a coffee-grinder maintenance process that I maintained for aeons. Daily brushing, and every ten days or so I’d grind some raw white rice in the machine to make it possible to get the thing really clean again, wiping it out with a clean damp towel.

My beau thought this was freaking nuts but he was tolerant of me and my ways and I believe it was he who started referring to the brush as Mr. Coffee Brush. (He is welcome to dispute this.) Over the years, even he used it, grasping eventually that little bits of rancid ground coffee in the grinder do not add positively to the coffee-drinking experience. “Where is Mr. Coffee Brush?” we would ask each other, looking around the pantry, where the brush usually lived in a utility drawer near the sink.

Eventually Mr. Coffee Brush began to crap out. The bristles began to break. He went from being grungy-but-clean to being just… a piece of junk. I had to admit, Mr. Coffee Brush’s day had come and gone. And so I began to poke around looking for another item that could replace him.

I cannot recall, now, where I got the brush to replace Mr. Coffee Brush (1.0). But I can tell you that the presiding Mr. Coffee Brush is an entirely different kind of object. He has a round wooden handle and I think technically he’s really more of a pastry brush of some kind. The bristles are arranged in a circular way, not flat like a brush you’d use to paint your walls, and the handle is tapered: this is an object that some designer deliberately tried to make “attractive.” And it’s not unattractive; but it’s not all that interesting, either. It’s just a brush with 1 inch natural bristles of some kind. It’s fine.

At any rate, Mr. Coffee Brush (in new, more refined mode) joined our household’s batterie de cuisine. Someone who shall remain nameless drew a little face on the wooden handle, giving Mr. Coffee Brush a face. And it was shortly after that that we stopped buying coffee beans that we had to grind ourselves.

We moved to our current apartment, which was a shift that meant no more fancy coffee for a while (we started buying canned coffee grounds) and because our new kitchen was tiny and had dismal storage space, a high percentage of our kitchen gear was kept in large plastic boxes in the basement because there wasn’t room to unpack them into the kitchen. For several years, whenever we needed something, we had to go to the basement to find it. I knew that there were two Rubbermaid bins where I would find whichever odd item I needed: the springform pan, the muffin tins, the dopey little jar that held the dopey little corn cob holder thingies. Mr. Coffee Brush lived in one of those Rubbermaid bins. Then we renovated the kitchen, and most of our gear was finally unpacked. (It is really nice to have the muffin tins and springform pans and the food mill at hand; I admit, I am not sure where the corn cob holder thingies are.) But because we still didn’t really use our coffee grinder on a daily basis, I wasn’t moved to relocate Mr. Coffee Brush to the kitchen.

It was only about a year ago that I was rummaging around in one of those boxes looking for something (a bottle of linseed oil, as I recall) that I found Mr. Coffee Brush (and the bottle of linseed oil) and I thought, “Hey! What are you doing here?” There he was, bristles nice and clean, Sharpie’d little happy face smiling up at me in spite of being trapped in an airless plastic box for five years. He was undefeated, unfazed by his lack of love and attention; like a once-beloved stuffed animal shoved into a box in a closet, he was waiting for me all the while. I brought him back upstairs and put him in the top drawer in the kitchen, a place of honor. We almost never use him, and we almost never think of him, to be honest, because we still buy coffee in ground form and not whole beans.


Mr. Coffee BrushBut he’s right there in the kitchen drawer, next to the can opener and the kitchen scissors I like best because you can take the parts apart to wash them and the whisks and the vegetable peeler.

Even if we never buy whole bean coffee ever again, we’re keeping Mr. Coffee Brush. He’s nice to have around. You open the drawer, and there he is, smiling at you.

Measuring Kitchen Problems: Which is Worse, X or Y? Today: Oatmeal Edition

Some people find making oatmeal on the stove a horrible burden. It dirties a pot and a spoon in addition to the bowl out of which the oatmeal is eventually eaten.

So God gave us microwavable oatmeal, which is prepared in the bowl out of which one will eat.

The problem of course is that at least 50% of the time, despite even sophisticated use of microwave settings, the microwaved oatmeal explodes out of the bowl. So you open the microwave and find that you have to clean not only the bowl out of which you will eat (which you were anticipating, that’s not an issue) but also the glass platter that spins around on the floor of the microwave and, more annoyingly than that, the walls and floor and ceiling of the microwave itself.

So wouldn’t it just be simpler to make the oatmeal in a nice, easily cleaned, enameled cast-iron pot on the stove? It’ll still take about two minutes to cook. And if you can’t stand guard and prevent it boiling it over, there’s something wrong with your morning schedule, as far as I’m concerned. You could multi-task if you had to: you could brush your teeth while you stirred the oatmeal, or set up the coffee, or drink your coffee, or tie your tie maybe (depending on how long it takes you to tie a tie; you do need to stir the oatmeal so you need one hand available), or stare dully at your phone thinking how much the world sucks (most likely activity to be engaged in while cooking oatmeal, according to an unscientific poll that was conducted solely in my head).

My point is, cooking quick oatmeal in a pot isn’t a big deal, and cleanup of the pot and bowl aren’t a big deal, but cleaning the inside of the microwave is a pain in the ass. So just use the pot.

I realize that microwave oatmeal is a big deal for a lot of people. But, like so many time-saving-in-the-kitchen enterprises, I cannot help but wonder: are we saving time on one end only to create more of a time-suck on the other end? Because the six minutes it takes to wash off the microwave turntable and wipe down the inside of the microwave is definitely more time than it takes to make oatmeal in a pot, transfer the oatmeal to a bowl, and then wash the dirtied pot.

Some day we will talk about microwave popcorn.

Salad for 125

A few weeks ago, I was spending most of my time in my kitchen preparing for a fundraiser to be held at the home of a man who likes to hold pig roasts as fundraisers for local non-profits. The deal is the same every year: he will roast the pig in his backyard. A local restauranteur will provide a few sides (collards, macaroni and cheese, sometimes a third thing TBA). There’s cole slaw, there’s white bread. And there’s salad. This year, a local health-food store volunteered to donate trays of green salad for the event, and as we discussed the plan, I agreed to make the salad dressing for the greens. This was a piece of cake, so to speak, particularly compared to making the caramel cake and coconut cake I’d already signed on to make for the dessert table.

It was Thursday evening, a few days before the pig roast, when my neighbor knocked on the door and asked me, “Do you want ten heads of lettuce?”

This isn’t a question I get asked very often. I said, “Why don’t you come in and explain to me why you happen to have ten heads of lettuce sitting around?”

She explained. She’d gotten a Peapod delivery and in the process of unpacking the bags had discovered that Peapod had given her, in addition to her order, more than a dozen heads of hydroponically-grown butter leaf lettuce. She said, “We can use maybe two or three heads, but we really can’t use all of this, so I thought I’d ask my neighbors if they wanted any.” Peapod, after all, had come and gone; there was no returning the merchandise.

I said, “You know what. I’m helping to organize a pig roast happening on Sunday, and we’ll be serving salad. I will take your lettuce and you can be assured it will go to good use.” It wasn’t that I was anticipating disaster, mind you; merely, it seemed to me that whatever salad we got from the health-food store, it could surely be happily augmented by ten heads of hydroponically-grown butter leaf lettuce.

My neighbor was thrilled to divest herself of these heads of lettuce, and the grocery bags were dumped on the floor. “We’ll put these all in the fridge and wash them later,” I told my daughter, who gawped at all the plastic clamshells full of perfect-looking lettuces. It is lucky for us that we have a second fridge in the basement, and that it happened to be nearly empty: all those clamshells of lettuce filled the shelves in that fridge, and the last three had to be crammed into the fridge in the regular, daily-use kitchen fridge.

On Saturday, during a lull in the cake frosting-and-assembling process, my daughter helped me wrangle the lettuce. I had devised a solid plan for handling this vast quantity of delicate greenery. It involved wiping down a large cooler, placing several ice packs on the bottom, and then lining the cooler with a clean cotton tablecloth. “We’re gonna wash all the lettuce now, and throw it into the cooler,” I explained. “Then we’ll fold the tablecloth gently over the lettuce, put another couple ice packs on top, and the lettuce will stay nice and cool and safe and ready to use on Sunday. We’ll just have to carry it up to the pig roast — it’ll basically be ready to go.”

My daughter was all in; she loves washing lettuce now that we have a nifty salad spinner. We spent about forty minutes opening plastic clamshells and separating the lettuces from those weird balls of root system or whatever the hell those things are at the stem of the hydroponically-grown lettuce (I don’t even want to know); we washed the lettuces and spun them and tossed the clean lettuce into the cooler. Then I folded the tablecloth down, put extra last ice packs in, put the lid on the cooler, and placed the cooler jauntily by the couch, where it would serve as an end table until Sunday morning.

In the meantime, I emailed the people working on the event, saying, “Just to let you know — heads up, so to speak — I have, through a bizarre fluke, come into possession of ten heads of hydroponically grown butter leaf lettuce, and I’ve washed them and they’re stored safe and cool and clean and I’m bringing them to the pig roast just in case.” Everyone responded warily going, basically, “um, ok.” They probably thought I was nuts, but didn’t want to quibble about it with me since I was, after all, in charge of the cakes.


Assisted by my husband and child, I schlepped two cakes, a chess pie, large quantities of Green Goddess salad dressing and vinaigrette, approximately 50 tablecloths, a dozen tea towels, a dozen cloth napkins, serving utensils, and a cooler full of lettuce to the house where the pig roast was being held. I went into the kitchen and began working on the tasks that needed doing: unpacking gear, and asking people already present what I could help with. I spent about an hour making about two gallons of simple syrup (in small batches, because I could only use a 2 1/2 quart pot, all the big stuff was already being used) and squeezing lemons for lemonade. It got to be noon, and the salads for the meal hadn’t yet arrived; I began to worry about that. If the donated salad stuff wasn’t ready to be served, in nice trays or bowls, it would take time to get it into serve-able shape, and time was running out. (Ha. If only I’d known what was about to happen.) I sent a text message to the woman picking up the salad stuff asking, “Everything ok? Salad coming?” No response.

Eventually, just before one o’clock, I got a text message saying, “Salad on its way, coming in separate components, we will have to assemble.” I thought, “Well, that’s not ideal, but fine.” What I envisioned was something like “we’ll be getting big trays of prepped lettuce, and bags of chopped veggies, but we have to throw it all together and toss it ourselves.” This is not the end of the world, I told myself, and I continued working cheerfully. Starting setup on the dessert tables, mixing lemonade, making sweet tea, and so on.

At a little after one, the salad components arrived, and I discovered when I went to help unload the boxes from the car that I’d been woefully optimistic about the situation.

What we had was about a dozen bags of mesclun, which we could not serve confidently straight from the bag because we didn’t know if it’s been washed. We had a large crate full of heirloom cherry tomatoes. We had a large crate of beautiful red peppers. An absolute fuckton of food, don’t get me wrong, and all useful, but none of which had been washed or prepped to the best of our knowledge, which meant that all of it had to be washed and prepped before we could put it on the table.

It was 1.15. The pig roast started at 2.

As the person nominally in charge of the kitchen, I made a large-scale editorial decision. One: any person not busy doing something else was to start washing lettuce, using our host’s salad spinner; two, any person not busy doing something else was to start washing tomatoes and peppers; and three: the ten heads of hydroponically-grown butter leaf lettuce were to be torn by hand and added to the salad serving bowls kindly provided by the health-food supermarket. It was suddenly crystal clear to me that had we not had those ten heads of lettuce from my house, we would have been, as I like to say, fucked. I mean, fuuuuuuucked.

“Thank god I have those heads of lettuce in the cooler,” I said to myself, over and over again, as I washed and seeded and diced red peppers. It turned out that my volunteer kitchen staff was limited and so basically my points 1, 2, and 3 were mostly going to be achieved by me. I listened as other people in the kitchen audibly freaked out about how short we were on time, but kept my head down and kept working. After personally washing two bags of mesclun and feeling very overwhelmed by the whole thing, I said to myself, “Stop.” It was time to step away from the mesclun and toward the cooler. I took a big salad bowl and put half the washed mesclun in it, and then I carried the bowl to the cooler and began to dump nice, clean, sweet-smelling hydroponically-grown butter leaf lettuce into the bowl, tearing it as I went. I tossed all the greens together: it was, I have to say, an impressive and handsome assemblage. Somewhere in there, two volunteers entered the kitchen and I told them to get on the mesclun washing project; they rolled up their sleeves and got to work.  These were not small bags, let me be clear with you: we’re not talking about little “family size!” Dole salad bags. These were bags the size of a standard-size pillow, and about as fluffy as the finest pillows you’ll see for sale in The Company Store catalog, and it all had to be washed before it could be served. No corner-cutting. But the ladies did it. They washed, they spun, and then they combined the mesclun with lettuce from the cooler, tearing the big lettuce leaves as they added so that the salad greens would all be roughly the same size. I fleetingly wondered if I’d missed my calling and should have been working in professional kitchens all my life, since I was, it seemed, very good at pep-talking people into working with crazed efficiency. (We will ignore the fact that I’m also paralyzed by terror when marshmallows catch fire under the broiler: clearly, in all seriousness, I am not cut out for professional kitchen work.)

“We need to spend as little time as possible washing lettuce,” I said. “So wash the bare minimum of the mesclun you can, ok? Use the stuff in the cooler to augment the mesclun until we have four or five huge huge bowls of salad, ok?” “Ok!” everyone said. “I have to go work on the dessert table,” I said, wiping my hands dry. “You all can handle this, right?” Everyone seemed confident that they were capable of washing and drying lettuce and putting it in bowls — big shock — and it wasn’t exactly that everyone saluted me and clicked their heels, but I had a sense that people understood that if I were disappointed, this would be not good; so I went off to handle desserts. It would all be fine.

And indeed it was: by two o’clock, eight bags of mesclun had been washed and combined with ten heads of hydroponically-grown butter leaf lettuce; I don’t even know how many red peppers had been minced and combined with the lettuce (I know I personally handled ten peppers). About half of a crate of tomatoes had been flung festively atop the salad bowls. (Someone had asked me, “Should we cut up the tomatoes?” and I had responded, “Are you fucking kidding me?”) The liters of homemade salad dressings were on the table, with appropriate serving implements, and, most importantly, the dessert table was arranged extremely well, so as to maximize the visual impact of the bounty of sugar that awaited our guests. (I didn’t do the dessert arranging, in the end: I had help from two friends from my retail days, who know how to handle displays.) Guests who’d signed up with me to provide desserts showed up to the party with carloads of treats: there were bean pies, chicken and waffle cupcakes, mini praline cheesecakes, chai pound cakes — that was just the first carload to get placed on the tables. There were all sorts of wonderful things that, really, made my caramel cake and coconut cake and chess pie look like mere child’s play. I’m talking two long, long tables, just covered in sugary goodness. Lemon icebox cakes and chocolate icebox cakes. Pecan pies. Four different Jell-O molds sprung from the mind of a demented man who was determined to make Jell-O molds seem like a good idea (he succeeded). There were peach cakes and bundt cakes. It was all so amazing that I was taken by surprise when someone complained that there wasn’t enough chocolate on the table. (They were right. There weren’t enough chocolate desserts. I will not let that happen again.) My daughter came into the dessert area and asked me loudly if she could take something before having her macaroni and cheese. I didn’t even have to answer, I just shot her a look. Everyone watching us laughed.

The party opened with a bang: people watched the roasted pig meat getting pulled, the line for getting meat and sides formed quickly, and before I knew it, almost all of the savory food was gone, and people were starting to sniff around the dessert tables. “It’s time for you to cut cakes,” someone nudged me. I said, “Ok, just let me check one thing –” and I went to the tables where the sides had been laid out. There was almost no salad left — out of all the greens we’d washed, there were just a few scraps in a bowl. The macaroni and cheese was almost gone, too. Everyone had spent 90 minutes cramming that food into their faces and now they wanted cake (or Jell-O, or pie, or whathaveyou).

So I went to the dessert tables, hefted my knife, and spent the next twenty minutes slicing cake and serving it. Everyone had a wonderful time (except the person who wanted more chocolate, I guess). The cakes disappeared quickly; the Jell-O molds were hoovered right up. People were loading three, four, five servings of desserts onto their plates. You had to admire their willingness to try everything. “I don’t really like coconut,” a man said, frowning at the cake. “Are you stupid?” his wife would say. “How many times have you had homemade coconut cake and not that dumb stuff out of the freezer case?” “Oh, ok,” the man said. “A small piece,” he added warily. I gave him a small piece. “If he doesn’t like it,” the wife said to me, “I’ll eat it for him and then I’ll kill him.” I laughed. “Caramel cake?” I asked, holding up my knife.

It was a good time.

When the party was all over, I prowled through the kitchen to try to assess what food remained, what damage had been done, and so on — also, I had to collect my own stuff to bring it home. I was really astonished to learn that there were only a couple of bags of mesclun left in the crate, though one medium salad bowl of assembled salad had never gotten served in the first place — whoops. I think we ran out of room on the tables in the backyard and in the end we were all too distracted to bring that last bowl out during the meal. No matter: Almost everything was gone. I mean, considering what we had started with, there were almost no leftovers. The desserts had been particularly well-received. There was one mini praline cheesecake left — which I ate, and let me tell you, it was delicious — and a few slices of pie. “Well all right,” I said, happy. The bowl of greens came home with me (along with a small quantity of leftover Green Goddess dressing). In the end, really, it all got eaten. The very, very last tag end of the Green Goddess dressing, I used in making a batch of buttermilk biscuits. I don’t know if that’s a traditional thing to eat at a pig roast, but someone should definitely consider adding Green Goddess biscuits to the menu. Maybe next year.

99 Bottles of Salad Dressing in the Door of the Fridge…

Ok, I have nowhere near that many bottles of salad dressing in the door, but you all know exactly what I mean. Salad dressing is the kind of thing that seems to engage in spontaneous generation while the fridge is closed and the interior is dark and no one can see what’s going on.

We haven’t bought salad dressing in I-don’t-know-how-long, because having bottled salad dressing in the fridge drives me insane. The bottles take up so much room. And what happens is, you start to run low on something, and then you stop using it, because you’re all like, “Well, I’m about to run out of that one, I better save it for the right salad!” and then what you have is a bottle of dressing with, like, an ounce of dressing in it that takes up room in the fridge for two years, because no one is willing to just use the shit up. What began as a humble range of options — say, a vinaigrette, a creamy Caesar, and a balsamic-onion dressing — suddenly becomes 99 bottles of salad dressing in the door of the fridge, and you don’t have room for the things you actually want to have in the fridge, like the jar of capers, the bottle of Sriracha, and the pickled okra. All of which, by the way, are things you can use to make awesome salad dressings.

I am personally acquainted with a refrigerator where there are no bottles of salad dressing in the door, specifically, but the number of bottles is so vast that an entire shelf of the fridge is taken up with bottles of salad dressing. It amazes me because I frankly can’t imagine consuming salad enough to warrant owning that much salad dressing; it would make me ill to eat that much salad in an entire calendar year. I would be sent to a doctor, who would say, “Cut it out with the salad, okay?”

What’s more, that shelf in the fridge, that is prime refrigerator real estate, and it’s being wasted on salad dressing. It could be holding things that are important, like milk, or the leftover roast chicken, but no: the milk lives in the door of the fridge, where it’s bound to go bad faster, and the chicken carcass sits on the bottom shelf, where it gets forgotten until it begins to stink and then… into the trash. Some day, we will talk about The Refrigerator as Real Estate, and whip some sense into all of you.

To my original point: By and large, no one needs bottled salad dressing. Here’s what you need: oil and vinegar and salt and pepper. And condiments. Which are multi-purpose. If you want something a little jazzier on your salad, you add some horseradish or some mustard and whisk it in with your oil and vinegar and salt and pepper. Or add some mayonnaise. I’m all for having a jar of mayonnaise in the fridge! I’m all for condiments!

I know someone will read this and go, “jeez, what’s YOUR problem? Live and let live.” But I can’t do that. I have to be bitchy about this. Because at some level, the person who has 99 bottles of salad dressing is the person who’s thinking that they’re being all virtuous and healthy by eating salad but who in fact is just kidding themselves. Salad dressings are a frill, and an expensive-as-all-get-out frill at that. And bottled salad dressings have so many weird things added to them that God did not intend for you to have in your salad dressings; I just cannot accept the idea that Wish-Bone Creamy Caesar Salad Dressing is a healthful food item. I can accept the idea than an actual, honest-to-God, Caesar dressing is nutritious, but that bottled junk, no way*. I cannot accept that anything with that list of ingredients is, like, healthful.

I say this as someone who recently helped to organize a feeding frenzy for about 125 people. The event was a pig roast, and the sauces to be served with the pig were all to be homemade according to the very specific recipes supplied by the man roasting the pig. Bottled sauces from the store would not do. One of the other items on the menu was salad. The organizing committee spent some time discussing salad dressings. “I can pick up bottles of salad dressing,” someone offered helpfully. I said, “Nuh-uh: this is a meal where we can’t have bottled barbecue sauces, and I know the man roasting the pig and I am positive that showing up with bottled salad dressings would be a bad idea.” Everyone looked at me blankly. I took a deep breath and said, “I’ll make salad dressing.” Thinking, “Jumping Jesus on a pogo stick, salad dressing for 125 people, am I out of my mind?”

But I went home and thought about it for about 36 hours, during which I read a lot of Southern cookbooks and websites about Southern cooking, and I thought about novelty food items and things that were once standard on American tables but have fallen out of fashion even though they maybe shouldn’t have, and it dawned on me that what we needed to have at the pig roast, to serve with the salad, was one basic vinaigrette, for the nervous-eater types, and then one humdinger of a dressing to really knock people on their asses. Something rich. Something a little bit trashy and a little bit elegant at the same time. Something  that no one would be expecting but that people would fall on with excitement. Preferably something with buttermilk. Maybe a Ranch dressing.

I pondered it for a while, stewing, thinking, “buttermilk dressing, buttermilk dressing.”

And I talked it over with a friend for about ten seconds and we realized the answer was Green Goddess salad dressing. Which I promptly mixed up in the food processor in batches. Two versions: one vegetarian and one not-vegetarian (it had anchovy in it, as God intended). I poured them into the biggest clamp-lid jars I own, labeled them, and packed them up with long-handled spoons to for serving. I set them out at the table near the salad bowls, and thought, “Well, here goes nothing.”
Three hours later, we were cleaning up. I noticed that there wasn’t much dressing leftover at all — most of the vinaigrette was gone, and almost all of the anchovied–Green Goddess. There were only about three cups of the vegetarian Green Goddess left. One of the women helping with clean-up asked me rather timidly, “Would it be ok with you if I poured some of that salad dressing into a bottle to take home?” I said, “Of course it’s ok! Take as much as you want!” In the end, I took home only about two cups of the vegetarian Green Goddess, which, considering how many quarts of dressing I’d made, really wasn’t much. (Under normal circumstances, I’d view two cups of salad dressing as an immense quantity, but when you’ve started out with dressing for 125, the scale of operations changes.)

Now I need to restock my mayonnaise supply, and also my olive oil supply, and we need more red wine vinegar. But, by my calculations, for about $20 worth of ingredients and in the space of maybe 30 minutes, I made all that salad dressing, and it would have cost more like…. I don’t even know how much, but for sure more than $20 to buy that much bottled salad dressing. Assuming I could even find bottled Green Goddess dressing anywhere.

Tonight we’ll be having macaroni and cheese for dinner, with salad on the side. Green Goddess dressing. I’m thinking I might whizz some anchovies in, because while it was very good without the anchovies, anyone with sense knows it’d be even better with the anchovies. I predict someone will wind up drinking it from a shot glass.

P.S.: Here’s how you make Green Goddess dressing, The Sloppy Hausfrau Way:

Get out your food processor. Wash an entire bunch of parsley (flat or curly-leaf, it does not matter one iota). Wash a bunch of scallions. Trim the ends off the parsley stems; trim the roots and any scungy bits off the scallions. Throw them in the food processor with a fat clove of garlic and maybe a tablespoon of dried tarragon and a tablespoon of salt. Whizz together, adding probably one and a half cups of mayonnaise and buttermilk until you have achieved desired consistency — some people want this very, very thick, some people want a pourable dressing. Taste as you go along.  Throw in some capers if you like capers, some anchovies if you like anchovies. Maybe you’ll want more salt, especially if you didn’t use anchovies. Whizz and whizz and whizz until you have a pale green flecked thick liquid/sauce. This is your salad dressing. Enjoy.


Yay, corn syrup. Just what I want in my Caesar salad. FFS.

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