Category Archives: Culinary Comments

Soufflé Abuse

Maine lobster and Gulf shrimp with saffron sauce and peanut crumble, Angus beef with dark chocolate sauce and potato gratin, and chocolate souffle with cherry vanilla ice cream.
Obviously, we’re all in atrocity overload but nevertheless, the above inaugural luncheon menu: Blech!
I mean everything sounds good until it doesn’t. I like chocolate, peanuts, crumble, more chocolate but the combinations here? Creme anglaise for chocolate soufflé, not cherry vanilla ice cream.
Christ, it’s like something Snoopy would serve if he was a coked-up hedge fund manager named Kev from The Wolf of Wall Street.
As we all know, he was greatly criticized (mostly by Lucy, but also Linus) for his Thanksgiving menu of toast, jellybeans, pretzel sticks and popcorn but that was — elegant, spare — in contrast to the above display of gastronomical gaudiness. Also he was sensitive to those with nut allergies unlike whoever thought up this horror show!

CranBismol

CranBismol

 

I made that Susan Stamberg cranberry relish. That’s the day I knew I was being brainwashed by the radio. Okay it took me several years after making Susan Stamberg’s cranberrry relish to realize that I was being brainwashed by the radio but I feel this was a turning point.

I am referring to a recurring recipe that is trotted out every Thanksgiving by NPR’s Susan Stamberg. It was her mother-in-law’s recipe and hence is called Mama Stamberg’s Cranberry Relish. It is made with cranberries, sour cream, onions, horseradish, etc. It comes out bright pink and as she describes it, like Pepto-Bismol.

Last year, after years of proselytizing this recipe, she came on the radio to be interviewed about her favorite cranberry substance recipe — and lo and behold — this wasn’t it.

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