Posts Tagged ‘Mark Bittman’

Meeting Mark Bittman

October 2, 2010

Food Matters Cookbook by Mark Bittman

Frequent visitors to our blog know that New York Times food writer Mark Bittman has been a bit of an inspiration to us in the kitchen over the past year.  At this point we probably trust his How To Cook Everything and How To Cook Everything Vegetarian more than any other cookbooks.  As a mostly vegetarian household, we appreciate the fact that he has a place for meat, but one that is secondary to other food products like vegetables and grains.  This philosophy is further manifested in his book Food Matters and recent follow-up cookbook The Food Matters Cookbook.

We were thrilled to learn that Mark Bittman himself would be appearing at Wychwood Barns, the building near us that houses the Green Barn Farmer’s Market every Saturday morning.  In conversation with CBC’s Matt Galloway, Bittman explained his mentality about cooking, eating and food production.  He also took time to answer some of the audience’s questions and sign his books.  Bittman has a philosophy of eating vegan for most of the day and meat at dinner.  We told him that our meat consumption is mostly on weekends, and he seemed impressed.  Go us!

We haven’t tried any of the recipes in Bittman’s new cookbook yet, but we encourage you all to buy a copy.  We’ll likely post about what we try over the next few weeks.  I have a feeling this will be a very Bittman-heavy week.

Sweet Sesame Meringue

November 29, 2009

For dinner tonight, Adam and I used Mark Bittman’s How to Cook Everything Vegetarian for inspiration, and decided on pasta. Not having any store bought pasta on hand, I decided to go ahead and make fresh – really not so hard with the Kitchenaid attachment we’ve blogged about before. I used the Bittman recipe this time, and it calls for 2 whole eggs and 3 egg yolks… leaving me 3 egg whites. I then turned to the meringue section and found many recipes calling for 4 egg whites – so in the end I only wasted 1 yolk.

These turned out lovely – crisp on the outside and chewy inside, and the toasted sesame orange combo  worked really well. Definitely something I’ll do again in similar circumstances.

Sweet Sesame Meringue:

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How to Cook Everything Vegetarian

November 27, 2009

Adam just brought home Mark Bittman’s How to Cook Everything Vegetarian from the library and we just spent about 20 minutes flipping through it. I think we’ve already found at least 100 recipes we want to make. Right away. We may never be leaving the kitchen again!

…. and it’s already officially been added to my Chrismukkah wishlist.