Escolar Documentos
Profissional Documentos
Cultura Documentos
“Racket in the Kitchen, Ruckus in the Crib,” from The New York Times,
© February 27, 2008 The New York Times. All rights reserved. Used by
permission and protected by the Copyright Laws of the United States.
The printing, copying, redistribution, or retransmission of the Material
without express written permission is prohibited.
“Momma, I’ll Have Some of Whatever You’re Having,” from The New York
Times, © October 1, 2008 The New York Times. All rights reserved. Used
by permission and protected by the Copyright Laws of the United States.
The printing, copying, redistribution, or retransmission of the Material
without express written permission is prohibited.
“Drinks to Leave You Laid Back, Not Laid Out,” from The New York
Times, © March 4, 2009 The New York Times. All rights reserved. Used
by permission and protected by the Copyright Laws of the United States.
The printing, copying, redistribution, or retransmission of the Material
without express written permission is prohibited.
ISBN 978-0-307-59187-6
eISBN 978-0-307-59189-0
10 9 8 7 6 5 4 3 2 1
First Edition
these skills related to advance planning, but for the most part they
were about learning to acclimatize quickly to the unexpected— I
learned to adapt in the kitchen; then, by extension, I learned to
adapt elsewhere. When I look back on my first year as a parent,
everything about it seems to tie in to cooking for Gracie.
(To be sure, not all of the recipes here are what new parents—
those marathoners, those Iron Men of the witching hour— want
to tackle when they finally have a free moment. Rest assured
there are plenty of simpler recipes inside— in the November
chapter, for example, and the December chapter, which has a rec-
ipe with only five ingredients [two of which are salt and pepper]
and the September chapter, which has simple grilling recipes—
that were engineered to yield the greatest amount of satisfaction
with the least amount of effort. If I seem a little naive for offer-
ing up a recipe for a three-hour braised short rib, well, I am. For
people like me, especially in regard to the kitchen, less is never
more. For people like me, only more is more. It’s my hope that the
tired reader who just wants something to eat, and the less hassle
the better, will forgive me these ten-step epics and will instead
flip to some of those less demanding recipes.)
A few of the chapters herein were first published in the New
York Times— as I was writing them I thought they were just sim-
ple food pieces offering kitchen tips to other enthusiastic home
cooks struggling against the challenges of cooking with and for
a child. But around the time of my daughter’s first birthday, I
began to realize that maybe there was a unifying idea to be found
there, a singularity that applied to something more wide reach-
ing than a newspaper article.
This book ends with all three principals happy and healthy—
which means it’s a success story. But it begins with the narrator
in a state of relative crisis, as any responsible book should. Too,
it begins at night, because a real crisis always takes place after
nightfall, and the later the better. The narrator has just realized
SPECIAL EQUIPMENT
The sherry is already half gone when, a few minutes later, the
pan con tomate arrives, bread perfectly charred, rubbed with fresh
garlic and a tomato half, the surface given a quick dusting of salt
and a whiplash of quality olive oil just before being served. I pick
up one of the thick slices of bread, still hot to the touch.
And the front door opens. Jessica walks in, awkwardly hip-
checking the door open as best she can, unable to use her hands
because Gracie is gripping her index fingers, using them as sta-
bilizers. She’s bent over almost double, her neck is glossy with
sweat, and she looks as if she could use a break.
“Take a turn?” she asks.
But I’m already rising from my stool and reflecting on another
Spanish saying appropriate to the reflective mood: Dime con quién
andas y te diré quién eres. Tell me with whom you walk, and I’ll tell
you who you are.
it could be) sandwiched between. Make sure your bread slices are
thick; if sliced too thin, the toasted bread will turn brittle, when what
you’re after is toast that’s crisp on the outside, but still yielding and
soft inside.
1. Place an oven rack a few inches beneath the broiler and preheat
the broiler. Brush both sides of the bread slices with 2 tablespoons of
the oil, then place the bread beneath the broiler. Broil until very well
browned, then flip the bread and broil the second side well, too, until
little bits of char begin to show.
2. Lay the bread slices on a serving platter, and immediately, while
the bread is still very hot, rub the surface of each slice well with a
garlic clove. Drizzle the remaining 4 tablespoons of oil over the bread
slices, then season each slice with salt and pepper. Rub the tops of
each bread slice with a tomato half, gently squeezing the tomato to
release the tomato juice and seeds onto the surface of the bread.
Discard tomato half, or save for another use.
3. Lay 3 slices of serrano ham on one slice of bread, then top with
another slice of bread, tomato side facing the serrano ham. Repeat to
make 3 sandwiches total. Serve while still very hot to the touch.
Focaccia al Formaggio
Serves 2
One of the finest representations of cucina povera, the recipe was suppos-
edly developed hundreds of years ago, when the people of and around
Genoa, Italy, found themselves under regular attack by the Saracen raid-
ers. To escape these raids, they would take cover in the mountains, where
they were forced to cook with the bare minimum of durable ingredients
at hand—flour, olive oil, salt, local cheeses, and perhaps some wild herbs,
all of it mixed together with water from a nearby stream.
SPECIAL EQUIPMENT
1. Place an oven rack in the middle of the oven and preheat the
oven to 500°F for at least 30 minutes.
2. Make the dough: Combine the flour, water, oil, and salt in a food
processor fitted with the dough blade and start the machine. The
dough will take about 15 seconds to come together into a ball— after
it comes together, continue to process for about 45 seconds. Turn off
the machine and allow the dough to rest for 15 minutes.
3. Make the focaccia: Move the dough to a well-floured work surface
and shape into a ball. Divide into 2 equal pieces, and shape each into a
ball. Roll out the first ball very, very thinly— you’ll want to use plenty
of flour on both sides of the sheet you’re rolling out, as this will help
it roll easily. If you’ve rolled it out correctly, you’ll have a dough circle
about 16 inches in diameter (or, preferably, slightly more) when you’re
through.
4. Pour 2 teaspoons of the oil into the rimmed baking sheet and
rub the oil over the entire surface, including the rim, using your hands.
Lay the dough sheet you just rolled out over the baking sheet— there
should be a little extra dough hanging over the edge. Feel free to
stretch it a bit to get some overhang. Press the dough down so that it
conforms to the sheet.
5. Tear the fresh mozzarella into 1-inch pieces and dot the cheese
evenly over the entire sheet of dough. Sprinkle with the pecorino
cheese, then rosemary. Drizzle 1 teaspoon olive oil over the cheese
and herbs.
6. Roll out the second ball of dough the same way you rolled out
the first— again, you want at least a 16-inch sheet of dough. Stretch
the sheet over the top of the pan to form a top layer over the cheese.
Press the tines of a fork around the entire perimeter of the focaccia
to make the top and bottom edges stick together, then use scissors
to trim away the extra dough extending beyond the rim of the bak-
ing sheet. Make six 1-inch tears around the surface of the focaccia to
allow steam to escape and the cheese to peek through.
7. Drizzle the top of the dough with the remaining teaspoon of oil,
then sprinkle with coarse salt. Slide in the oven. Bake for 5 minutes,
then spin the baking sheet. Bake for about 6 minutes more, until the
focaccia is well browned in spots and crispy, with little tiny bubbles
raised here and there on the surface. Serve immediately.