Ceci n’est pas un oxymoron

Slow-cooking as a time-saver? Yes, indeed. I need to slow-cook some bacon for Thursday’s cornbread stuffing (and a BLT or two), so I decided to slow-roast the Yukon Gold potatoes – the last of my cache from Willard Farm – and the sweet potatoes at the same time.

The potatoes are scrubbed clean, pierced with a fork several times each, and given a coat of olive oil and a sprinkling of kosher salt.

The bacon usually takes 80-90 minutes, which should be about right for the Yukon Golds at 285F/140C. I have another pound of bacon to slow-cook, and the sweet potatoes will conveniently be done around the same time as that second pound, three hours total. [Edited to add: The Yukons actually took a little over two hours at 285F/140C and the sweet potatoes were indeed done at the three-hour mark.]

The Yukon Golds are destined for mashed potatoes with butter, heavy cream, salt, and plenty of pepper. Baking instead of boiling means I won’t have to dry them out in a pan over medium-low heat before mashing – nor will the mashing take much effort at all. The sweet potatoes will get a maple-cinnamon treatment, but only enough maple syrup to taste because slow-roasting is going to make them even sweeter than usual.

Jasper White’s Corn Chowder

I’ll likely be making Jasper White’s Lobster and Corn Chowder this weekend or next, but I had a hankering for chowder today – without quite so much work – and selected the simple and delicious Shaker-style corn chowder from White’s 50 Chowders book, the recipe below. The corn and Yukon Gold potatoes here are from Willard Farm.

The only change I sometimes make to this recipe is to use rosemary instead of cumin in step 3 for a completely different background note – either a couple springs of fresh rosemary, fished out afterward, or ½ teaspoon ground rosemary. Today I stuck to the original.

I forgot about the thinly-sliced scallion garnish in the prep bowl not even two feet away. Oh, well…still tasted great. Click for a larger version.

To go with, I made a couple loaves of simple crusty bread, River Cottage style, one of those to be frozen for later. At the end of this article, there’s a seven-minute River Cottage instructional video and recipe for the bread – do watch that video and see how easy it is. I’ve also included there Jasper White’s general notes on corn and on the importance of curing chowder (yes, some things do benefit from curing). I enthusiastically recommend his book on chowders – it’s both authoritative and fun.

Click for a larger version

Corn Chowder

From 50 Chowders – One-Pot Meals – Clam, Corn & Beyond by Jasper White (2000)

Yield: About 7 cups; serves 6 as a first course

Corn chowder is the king of farmhouse chowders. Hundreds of recipes for it have been published over the years, but since corn and salt pork were staples of the American farm, it is likely that corn chowder was being made and enjoyed long before any recipe was ever printed. The oldest recipe I have come across is by Mary Lincoln, founder of the famous Boston Cooking School, in her Boston Cook Book (1884). Fannie Merritt Farmer, her successor, also published a corn chowder recipe in the original Boston Cooking School Cookbook (1896). A crop of corn chowder recipes followed Mary Lincoln’s, appearing in cookbooks from Philadelphia to Los Angeles and just about everywhere in between. Some were thickened with flour, others with egg yolks. Some, like Fannie Farmer’s, used canned corn (which has been around since the mid-1800s), some used fresh corn. The use of milk, cream, or condensed milk also varies from recipe to recipe. The Shakers, members of the well-known utopian community, are renowned today for their austere yet beautiful furniture, but they were also highly regarded for their cooking skills, especially their farmhouse chowders. My version of corn chowder is made similar to the Shaker style, according to a recipe from the Shakers at Hancock Village in Pittsfield, Massachusetts (1900), using fresh corn, butter, and cream. Its mellow, sweet flavor and lovely pale golden color are very comforting, and it is a big favorite with children as well as adults.

Serve corn chowder as a starter, with toasted common crackers or Pilot crackers. Or serve with Sweet Corn Fritters, Skillet Corn Bread or Corn Sticks, or Anadama Bread on the side to add a delicious contrasting corn flavor to your meal.

Cook’s Notes

Since corn is the heart and soul of this dish, the success of your chowder will rely a great deal on the quality of the corn you use.

If you are making chicken stock or broth especially for this recipe, add the corn cobs (do not scrape them in this case) to that stock for more corn flavor.

Although potatoes help to thicken this chowder, I also use a bit of cornstarch to give it an extra smooth and creamy consistency. Mix the cornstarch and water to create a smooth paste, called a slurry, before you add it to the chowder.

The ground cumin adds an interesting but subtle contrast to the predominant corn flavor of this chowder. In the Southwestern-style corn chowder variation that follows, the amount of cumin is doubled, letting it stand out even more. The small amount of turmeric brightens the chowder’s color, making it a little more yellow.

For equipment, you will need a 3- to 4-quart heavy pot with a lid, a wooden spoon, and a ladle.

Ingredients

A note on this blog entry: For my own future reference, I’ve put double-recipe quantities in square brackets here – so “3 [6] medium ears” just means 3 for a single recipe and 6 for a double.

3 [6] medium ears fresh yellow or bicolor corn
4 [8] ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice
2 [4] tablespoons unsalted butter
1 [2] medium onion (7 to 8 ounces [14 to 16 ounces]), cut into 1/2-inch dice
1/2 [1] large red bell pepper (6 to 8 ounces [12 to 16 ounces]), cut into 1/2-inch dice
1 to 2 [2 to 4] sprigs fresh thyme, leaves removed and chopped (1/2 [1] teaspoon)
1/2 [1] teaspoon ground cumin [alternate: 1/2 teaspoon ground rosemary or two sprigs fresh rosemary]
1/8 [1/4] teaspoon turmeric
1 [2] pound Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
3 [6] cups Chicken Stock or Chicken Broth
Kosher or sea salt and freshly ground black pepper
2 [4] teaspoons cornstarch, dissolved in 2 tablespoons water
1 [2] cup heavy cream

For Garnish
2 [4] tablespoons minced fresh chives or thinly sliced scallions

Directions

1. Husk the corn. Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job. Cut the kernels from the cobs and place in a bowl. You should have about 2 cups. Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.

2. Heat a 3- to 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot.

3. Add the butter, onion, bell pepper, thyme, cumin [or rosemary], and turmeric and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned. [If using rosemary sprigs, fish them out and discard.]

4. Add the corn kernels, potatoes, and stock, turn up the heat, cover, and boil vigorously for about 10 minutes. Some of the potatoes will have broken up, but most should retain their shape. Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot. Reduce the heat to medium and season the chowder with salt and pepper.

5. Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly. As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream. Adjust the seasoning if necessary. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.

6. When ready to serve, reheat the chowder over low heat; don’t let it boil. Ladle into cups or bowls and sprinkle with the chopped chives.

VARIATION: Corn Chowder with Tomato and Basil

Peel 1/2 pound ripe red tomatoes: Score an X in the bottom of each tomato. Drop into a pot of boiling water for about 30 seconds, until the skins loosen. Cool the tomatoes in ice water, drain, and pull off the skin. Quarter the tomatoes and cut out their juicy centers, reserving them for another use. Cut the tomato flesh into 1/2-inch dice; you should have about 3/4 cup. Add the tomatoes to the chowder right after you add the cornstarch (Step 5). When you remove the chowder from the heat, stir in 2 tablespoons of chopped fresh basil along with the cream.

VARIATION: Southwestern-Style Corn Chowder

Increase the cumin to 1 teaspoon. Just before you add the cornstarch (Step 5), add 1 small poblano chile, roasted, peeled, seeds removed, and cut into small to medium dice. After you add the cream, stir in 2 or more tablespoons chopped fresh cilantro.

VARIATION: Corn Chowder with Sweet Potatoes

To make this delectable sweet chowder, substitute 1 pound sweet potatoes, cut into 1/2-inch dice, for the white potatoes. Sweet potatoes cook a little faster than all-purpose potatoes, so reduce the cooking time to about 8 minutes, then proceed with the recipe as instructed.

Simple White Loaf

From River Cottage

1 kg bread flour
10g fast-acting yeast
15g fine salt
1/2 tbsp canola or olive oil (optional), plus extra to oil the dough
600 ml water

1. Combine the flour, yeast and salt in a large bowl. Add the oil, if using (not essential, but it makes for a slightly softer, more supple crumb), then add the water. Stir to create a rough, sticky dough. The dough really should be quite sticky at this stage – if it isn’t, add a splash more water.

2. Turn out the dough on to a lightly floured surface and knead for about 10 minutes, rhythmically stretching the dough away from you, then folding it back on itself. The idea is to stretch and develop the gluten within the dough, not to beat the living daylights out of it. Avoid adding more flour if you can: the dough will become less sticky and easier to handle as you knead, and a wetter dough is generally a better dough.

3. When the dough is smooth and elastic, form it into a ball, coat it very lightly with oil and place in a clean bowl. Cover with cling film or put inside a clean bin-liner and leave in a warm place until doubled in size – in the region of 1½ hours.

4. Tip the dough out on to a lightly floured surface and deflate with your fingertips. Reshape the dough into neat rounds and put on a lightly floured board to prove for around 45 minutes. Meanwhile, preheat the oven to 250°C/475°F/gas mark 10, or its highest setting. Put a baking tray in to heat up.

5. When the loaves have almost doubled in size again, take the hot baking tray from the oven and sprinkle with a little flour. Carefully transfer the risen loaves to the tray. Slash the tops with a sharp, serrated knife and put in the oven. Bake for 10 minutes, then reduce the heat to 190°C/375°F/gas mark 5 and bake for about 30 minutes more, or until the crust is well-coloured, and the loaf sounds hollow when you tap it sharply with your fingers. Transfer to a rack to cool completely before slicing.

Jasper White on Corn

From 50 Chowders – One-Pot Meals – Clam, Corn & Beyond by Jasper White (2000)

The flavor of corn combines so naturally and beautifully with other chowder ingredients, it is little wonder that this staple of the American kitchen has found its way into hundreds of chowder recipes. The essence of chowder is making something special out of what is at hand, and for many people, especially those away from the coast, corn fits that criterion. In addition to playing the leading role in Corn Chowder, it performs wonderfully as a supporting ingredient in Lobster and Corn Chowder, Savory Summer Fish Chowder, Chicken Chowder with Corn, and several others.

Canned corn has been around for more than a hundred and fifty years, and its use in corn chowder is probably just as old. I do not use canned corn, but you can substitute canned or frozen niblets by volume in any of the recipes that call for fresh corn. Canned creamed corn has an artificial flavor I dislike, and I do not recommend it. My style of cooking celebrates fresh ingredients, and I don’t like to use foods that are not in season. Since chowder doesn’t call for or need the most tender delicate types of summer corn (trucked-in cellophane-wrapper supermarket corn works fine), I am content to make good corn chowders from fresh corn for eight or nine months of the year.

Types of Corn

The best types of sweet corn for chowder are the hearty yellow or bicolor varieties. Most of the corn in the market today is one of the sugar-enhanced hybrids. Unlike the old-fashioned varieties that need to be rushed from the field to the pot, these maintain their sweetness for long periods. Because of the extended cooking corn receives in chowder, texture is not a factor. When you stop for chowder corn at the supermarket, you most likely won’t have a lot of choice, but the corn will probably be right for chowder. At the farm stand, remember that tender young freshly picked white corn like Silver Queen, which is an ethereal experience when eaten on the cob with butter and salt, will not have the same result cooked in chowder. In either case, look for large ears, preferably of yellow corn; bicolor is the second choice. And it is fine to save a few pennies and buy yesterday’s corn. Some of the best varieties of yellow corn are Earlivee, Kandy Kwik, Sugar Buns, and Tuxedo. Among the most flavorful varieties of bicolor corn are Athos, Double Gem, Delectable, and Clockwork.

I have come across early chowder recipes that call for dried corn, but I’m sure these were driven by necessity, not choice. Sweet corn is a vegetable, but dried corn is a starch. Adding it to a chowder would produce something more akin to porridge than chowder.

Cutting Corn from the Cob

To prepare corn for chowder, husk it, then carefully remove the silk. Wiping the ear with a dry towel will remove any recalcitrant silk. Stand the ear with the tapered end up on the cutting board. Using a sharp knife, cut from top to bottom, keeping the knife close to the cob but not cutting into it. Then use the back of the knife to scrape away the remaining moist bits of corn still attached to the cob — what I call the “milk.” The cobs can be broken in half and added to any stock that is intended for a corn chowder; if you are going to do this, don’t scrape the cob, just leave the milky bits on to flavor the stock.

Jasper White on “Curing” Chowder

The term curing is used in Cape Cod to describe one of the most consequential (and easiest parts) of chowder making — allowing chowder to rest while the flavors meld. Do not underestimate the importance of this process. It is during the resting and cooling-off period that chowder undergoes a metamorphosis, emerging with a deeper flavor and richer texture. Once you cook the chowder and remove it from the heat, you have two options: you can let it sit for up to 1 hour at room temperature to cure, or you can refrigerate it (curing it in the refrigerator) for up to 3 days. A 1-hour resting will improve your chowder immensely, and refrigerating overnight or longer is even better! If you decide to refrigerate your chowder, let it cool at room temperature for 30 minutes, then place it in the refrigerator uncovered. Covering can prolong the cooling process, resulting in a warm center that is ideal for bacterial growth. Bacteria ruins the flavor and shortens the shelf life of food. Cover the chowder only after it has chilled completely. I do not recommend freezing chowder, because it destroys the texture of the ingredients, but the stocks and broths in this book, which are often more time-consuming to make than chowder, can be made up to 2 months in advance and kept frozen. Always date the stocks and broths you store in the freezer.

Salsa very fresca

After enthusiastically wolfing down a couple cups of this earlier today, a friend asked for the recipe, so after writing down what I do, I figured I might as well paste the body of that email right here:

This will stop the salsa from almost immediately turning into soup: To remove excess water from the seeded and diced tomatoes – see photo below – salt them with a teaspoon of kosher salt, mix it in, and then put them in a mesh strainer, pushed up on the sides of the strainer to make an even layer, over a bowl for 45 minutes to an hour. This will extract a cup or more of liquid from four fresh-off-the-vine tomatoes. If you use roma tomatoes, which are drier and more dense, you generally don’t have to do this.

The tomatoes and bi-color corn I used this morning were still warm from the field at Willard Farm.

Tomato and Corn Salsa
Yield: 5 or 6 cups

  • 4 medium tomatoes, seeded and diced, excess water removed
  • 3 ears corn – shuck, then over a sheet pan (less cleanup), hold by the pointy end and slice off the kernels, rotating the cob as you go
  • 1 medium red onion, diced
  • 1 jalapeño pepper, some but not all of its rib removed, finely diced (the rib, not the seeds, is where most of the heat is)
  • 1 clove garlic, finely minced, then mix in a pinch of kosher salt and smush with the back of a knife to make a paste
  • 3 tablespoons chopped cilantro/coriander
  • Juice of one lime
  • Additional kosher salt if needed (it usually needs a bit more) and freshly ground pepper to taste

Let this sit for an hour or so and the salt and lime juice will mellow the harshness of the onion and garlic.

Those chips were On the Border Café Style Tortilla Chips, which I prefer over Xochitl because they hold up much better in the oven when making chicken nachos, &c. The thinner Xochitl sort of wilt under high heat. I wasn’t surprised a few months ago when the On the Border chips were the America’s Test Kitchen taste test winner.

The excess liquid from four tomatoes:

A shoulder to gnaw on

Pork shoulder ends up fantastically moist when slow-cooked inside an oven bag – in the case of this half-shoulder, about five hours at 275F/135C. This cut is commonly known as “Boston butt” because 1) in the 1700s, pork shoulder was widely known as a Boston specialty and 2) a butt is a volume measurement equal to two hogsheads and was also the name of the casks butchers packed shoulders into for transport. So the odd name was not so much for the product as its origin and the container it arrived in.

The QA department, ever thorough, is responsible for the large missing chunk. Click for a larger version.

Pulled pork demands hamburger buns, and around here that means King Arthur Flour’s recipe for Beautiful Burger Buns:

They really are things of beauty. My friend appropriately said, “Oooo!” when she walked into the kitchen to see. Click for a larger version.

The corn below comes from Willard Farm in Harvard, Massachusetts, where the Willard family has been farming since the 1600s. A dozen or so generations directly back from the current owner is Simon Willard, who moved here from England in 1634 and founded the town of Concord, Massachusetts, serving as its clerk and counsel for a couple of decades. Their corn, quite sweet early this year due to lots of rain, cannot be beat. It’s in the form of Better Than Granny’s Creamed Corn here, made about two hours after the corn was picked.

Click for a larger version

Sammiches? Turkey dinner? Turkey noodle soup? More sammiches?

Yes to all of those, and probably in that order. First up, the sandwiches: turkey, cranberry sauce, and soft Gournay cheese with garlic and herbs on hunks of split and lightly-toasted baguette from Iggy’s.

Possibly the best-looking turkey ever to come out of my oven; click for a larger version

Nice and juicy, too. I always scratch my head when I hear some sleb chef say turkeys are dry and awful. One little click below will present to you the evidence of how wrong they are.

The roasting pan has the requisite amount of liquid gold, of course, to be strained right after I post this.

100+ hours of Julia Child

Discovered among the last few shelves of videotapes going to digital: A 12-hour French Chef marathon I taped when WGBH Boston aired it on Christmas 2004, four months after Julia Child left us. The tapes, with no labels on the spine but Post-its indicating the contents, included seventeen half-hour episodes I didn’t have in digital form before, including S07E20 More About French Bread. I just uploaded that one to YouTube – see below – to go along with the S07E19 French Bread episode someone else previously uploaded that I featured in an article here a couple years ago.

My two favourite series from the lists below are probably Baking with Julia, a thirty-nine episode, nineteen-hour series, and Julia & Jacques: Cooking at Home. The former is mouth-watering throughout – just this week, I watched three episodes on my tablet while waiting for my car window master switch to be replaced and was then compelled to stop at a good bakery – exceedingly rare around here, but one happens to be just half a mile from the Hyundai dealer. In the latter eleven-hour series, filmed in Julia’s Cambridge home when she was 88, Julia and longtime friend Jacques Pépin frequently compare and contrast home and professional cooking techniques and sometimes disagree about various methods – or whether something’s done. She gives him plenty of good-natured sass, but he returns the volley more often than not. Lots of fun.

Windows Explorer tells me I now have 208 files with 105 hours of Julia Child shows in 40 gigs. Absolutely delightful.

Speaking of delightful, the image I grabbed for the video’s thumbnail is when Julia politely shushes Professor Calvel to allow us, too, to hear “la musique du pain”.

Episode Guides
[1963-1973] The French Chef episodes [201×28].txt
[1978-1979] Julia Child and Company episodes [13×28].txt
[1979-1980] Julia Child and More Company episodes [13×28].txt
[1983-1984] Dinner at Julia’s episodes [13×28].txt
[1989] The Way to Cook episodes [6×58].txt
[1992] A Birthday Party for Julia Child – Compliments to the Chef [1×58].txt
[1993-1994] Cooking with Master Chefs episodes [16×28].txt
[1993-1995] Cooking in Concert episodes [3×85].txt
[1994-1996] In Julia’s Kitchen with Master Chefs [39×28].txt
[1996-1998] Baking with Julia episodes [39×28].txt
[1999-2000] Julia and Jacques Cooking at Home [22×28].txt
[2000] Julia’s Kitchen Wisdom [1×58].txt

[I’ve none of the three in italics]

[1963-1973] The French Chef [51 of 201 eps, the rest on Amazon Video]
S01E01 Boeuf Bourguignon.avi
S01E02 French Onion Soup.avi
S01E09 Vegetables The French Way.mp4
S01E19 French Crêpes.mp4
S01E20 French Crêpes II.mp4
S01E22 The Potato Show.mp4
S02E02 Cooking Your Goose.mp4
S02E07 Vegetable Adventures.mp4
S02E13 Elegance with Eggs.mp4
S03E17 Bûche de Noël.mp4
S03E20 Croissants.mp4
S05E03 Queen of Sheba Cake.avi
S05E09 Roast Suckling Pig.mp4
S05E10 More About Potatoes.mp4
S06E18 Bouillabaisse à la Marseillaise.avi
S06E20 The Spinach Twins.avi
S07E01 Cake with a Halo.mp4
S07E02 Hamburger Dinner.mp4
S07E03 Salade Niçoise.avi
S07E05 Lasagne à la Française.mp4
S07E06 Waiting for Gigot.mp4
S07E07 How About Lentils.mp4
S07E08 Fish in Monk’s Clothing.mp4
S07E09 Gâteau in a Cage.mp4
S07E10 Cheese and Wine Party.avi
S07E11 Curry Dinner.mp4
S07E12 Apple Desserts.avi
S07E12 Apple Desserts.mp4
S07E13 Meat Loaf Masquerade.MP4
S07E14 To Roast a Chicken.mp4
S07E15 Hard Boiled Eggs.mp4
S07E16 Boeuf Bourguignon.mp4
S07E17 Strawberry Soufflé.mp4
S07E18 Spaghetti Flambé.mp4
S07E19 French Bread.mp4
S07E20 More About French Bread.mp4
S08E01 A Vegetable for all Occasions.mp4
S08E02 Pot au Feu.mp4
S08E10 The Whole Fish Story.avi
S08E16 The Lobster Show.avi
S08E18 Mousse au Chocolat.avi
S08E20 To Stuff a Sausage.avi
S09E06 Terrines and Pâtés.mp4
S09E11 Cheese Soufflé.mp4
S09E12 The Good Loaf.avi
S09E13 The Hollandaise Family.mp4
S09E14 Tripes à la Mode.avi
S09E15 Sole Bon Femme.mp4
S09E18 The Omelette Show.avi
S09E20 French Fries.avi
S10E07 VIP Cake.mp4

[1979-1980] Julia Child and More Company [1 of 13 eps]
Julia Child & More Company Summer Dinner.mp4

[1989] Julia Child – The Way to Cook [6 of 6 eps]
01 Poultry.mp4
02 Meat.mp4
03 Vegetables.mp4
04 Soups, Salads, and Bread.mp4
05 Fish and Eggs.mp4
06 First Courses and Desserts.mp4

[1993-1994] Cooking with Master Chefs [16 of 16 eps]
101 Emeril Lagasse.mp4
102 Michel Richard.mp4
103 Patrick Clark.mp4
104 Lidia Bastianich.mp4
105 Charles Palmer.mp4
106 Amy Ferguson-Ota.mp4
107 Robert Del Grande.mp4
108 Jean-Louis Palladin.mp4
109 Susan Feniger and Mary Sue Milliken.mp4
110 Jacques Pépin.mp4
111 Jeremiah Tower.mp4
112 Jan Birnbaum and Lidia Bastianich.mp4
113 Andre Saltner.mp4
114 Nancy Silverton.mp4
115 Jacques Pépin.mp4
116 Alice Waters.mp4

[1993-1995] Cooking in Concert [3 of 3 eps]
Graham Kerr.mp4
Jacques Pépin Holiday Meal.mp4
Jacques Pépin Stuffed Turkey Roulade.mp4

[1996-1998] Baking With Julia [39 of 39 eps]
101 Craig Kominiak.mp4
102 Alice Medrich.mp4
103 Michel Richard.mp4
104 Lora Brody.mp4
105 Marcel Desaulniers.mp4
106 Gale Gand.mp4
107 Norman Love.mp4
108 Lauren Groveman.mp4
109 Mary Bergin.mp4
110 Steve Sullivan.mp4
111 Nancy Silverton.mp4
112 Nick Malgieri.mp4
113 Flo Braker.mp4
201 Esther McManus.mp4
202 Beatrice Ojakangas.mp4
203 Jeffrey Alford and Naomi Duguid.mp4
204 Danielle Forestier.mp4
205 Markus Farbinger.mp4
206 Charlotte Akoto.mp4
207 Marion Cunningham.mp4
208 Johanna Killeen.mp4
209 Leslie Mackie.mp4
210 David Ogonowsk.mp4
211 Joe Ortiz.mp4
212 David Blom.mp4
213 Norman Love.mp4
301 Martha Stewart 1.mp4
302 Martha Stewart 2.mp4
303 Nancy Silverton.mp4
304 Michel Richard.mp4
304a Michel Richard.mp4
304b Michel Richard.mp4
304c Alice Medrich.mp4
305 Lauren Groveman.mp4
306 Johanne Killeen.mp4
307 Marcel Desaulniers.mp4
308 Nick Malgieri.mp4
309 Mary Bergin.mp4
310 Markus Farbinger.mp4
311 Jeffrey Alfor, Naomi Duguid, and Beatrice Ojakangas.mp4
312 Gail Gand and David Blom.mp4
313 Flo Braker and Leslie Mackie.mp4

[1996-1998] In Julia’s Kitchen with Master Chefs [37 of 39 eps]
101 Roberto Donna.mp4
102 Jasper White.mp4
103 Lynne Rossetto Kasper.mp4
104 Jimmy Sneed.mp4
105 Madhur Jaffrey.mp4
106 Daniel Boulud.mp4
107 Jim Dodge.mp4
108 Charlie Trotter.mp4
109 Leah Chase.mp4
110 Christopher Gross.mp4
111 Jody Adams.mp4
112 Zarela Martinez.mp4
113 Jean-Georges Vongerichten.mp4
114 Rick Bayless.mp4
115 Gordon Hamersley.mp4
116 Dean Fearing.mp4
117 Reed Hearon.mp4
118 Johanne Killeen and George Germon.mp4
119 Carol Field.mp4
120 Michael Lomonaco.mp4
121 Monique Barbeau.mp4
122a Jacques Torres.mp4
122b Jacques Torres.mp4
122c Jacques Torres.mp4
123 Alfred Portale.mp4
124 Mark Militello.mp4
125 Julian Serrano.mp4
126 Joachim Splichal.mp4
127 Lynne Rossetto Kasper and Roberto Donna.mp4
128 Jimmy Sneed.mp4
130 Killeen, Germon, and Gross.mp4
131 Daniel Boulud and Gordon Hamersley.mp4
132 Madhur Jaffrey and Reed Hearon.mp4
133 Dean Fearing.mp4
134 Jim Dodge.mp4
135 Jody Adams and Jaochim Splichal.mp4
136 Mark Militello.mp4
137 Jasper White and Zarela Martinez.mp4
138 Alfred Portale.mp4
139 Monique Barbeau and Jaques Torres.mp4

[1999-2000] Julia and Jacques Cooking at Home [22 of 22 eps]
S01E01 Beef.mp4
S01E02 Fruit Desserts.mp4
S01E03 Salad Days.mp4
S01E04 Our Favorite Sandwiches.mp4
S01E05 Vegetables.mp4
S01E06 Beef Stews.mp4
S01E07 Fish.mp4
S01E08 Roast Turkey Dinner.mp4
S01E09 Soup.mp4
S01E10 Eggs.mp4
S01E11 Pork.mp4
S01E12 Creamy Desserts.mp4
S01E13 Shellfish.mp4
S01E14 Roast Chickens.mp4
S01E15 Souffles.mp4
S01E16 Winter Vegetables.mp4
S01E17 Charcuterie.mp4
S01E18 Comfort Food.mp4
S01E19 Salmon.mp4
S01E20 Roasts of Veal and Lamb.mp4
S01E21 Potatoes.mkv
S01E22 Duck.mp4

[2004] Food Network Tributes August 2004
Emeril Live Tribute to Julia Child 2001.mp4
From Martha’s Kitchen with Julia and Jacques 2000.mp4
Julia Child – A Tribute – Food Network 2004.mp4
Sara Moulton – Cooking Live with Julia 1997.mp4
TV’s Greatest Food Moments 2003.mp4
Wolfgang Puck and Julia Child In the Kitchen 2002.mp4

Other
Other [1978] Chicago Tonight interview.mp4
Other [1997] Julia Child – A&E Biography.avi
Other [1997] Julia Child – An Appetite for Life 1997.mp4
Other [2000] Out of the Box with Jack Nadel interview with Julia Child.mp4
Other [2000] Julia’s Kitchen Wisdom.mp4
Other [2001] Chicago Tonight interview.mp4
Other [2005] American Masters – Julia Child.mp4
Other [2008] Julia Child – Culinary Revolutionary – The New School.mp4
Other [2012] Siting Julia – Radcliffe Institute Conference Panels.mp4
Other [2012] Dearie The Remarkable Life of Julia Child.mp4
Other [2014] Sharing Julia Child’s Appetite for Life with Noël Riley Fitch — Dinner in the Library.mp4
Other [2015] American History (After Hours) The French Chef, American-Style.mp4
Other [2017] Alex Prud’homme – The French Chef in America Julia Child’s Second Act (Full Lecture).mp4

Not a unitasker

So far, I’ve used my 8″ cake lifter for things like this more than actual cake lifting. You can’t find a nice big bench scraper under that name, but it turns out this is one anyway. Very handy.

I used it in the production of glazed carrots after I unexpectedly found the other day a half-meatloaf still in the freezer. After finishing it, I want more, so I’ll probably make another couple of loaves soon.