Wordsmith, Chapter 1

Gentlefriends-

I wrote a story. And I drew some pictures. They go together. Read it?

Lovage,
Dan

 

Wordsmith

Chapter 1

 

Billy Oscar (né: William Aldritch Oscar) was a wordsmith. Pounding over an iron anvil, he forged letters and sounds into white-hot words and hung them gently on hooks as they cooled.

I have to stop writing Billy thought. And although he genuinely wanted to, even as the idea flitted across his mind, Billy had already hammered two sentences worth of new words. Metal scrap lay at his feet- impeachable evidence of the hasty and impassioned sense of creation with which Billy was forced to live. Billy inherited this job from his father. It was the sort of job that traveled with a bloodline, not a post-collegiate internship-turned-career.

Wordsmithing is exquisitely dangerous. When was the last time you took it upon yourself to invent a word? Likely, you’ve never met a wordsmith, nor known their post existed. Billy spent his days locked in the shop, tripping over new contractions and stumbling into slang. It was his responsibility- nay, his duty to keep the fires stoked and the material pliable. Should he stop for an instant, should the heat dissipate in his heart for a moment, the metal would seize upon itself and we’d wake into a world completely decided; a life in which we have no freedom to see things as we like, only as they are known. Existence would have but one meaning; a rose smelling nothing like itself by any other name. An unbending world of definition and description. Banishment for interpretation.

Perhaps you sense the pressure with which Billy lived. It was this pressure that drove him forward. Forward, and inevitably, mad.

Holding such a secret position, Billy was considered by his friends to be jobless. Utterly and tragically unemployed. They knew he “worked from home” (their condescension, not mine), but having never seen his office, his forge, assumed him to be draining life in front of his computer. Asking him to lunch was an exercise in frustration. I can’t, I’ve got loads to do today, Billy was always busy. They assumed he was too proud to admit his desperation. They thought Billy was a waste.

And if they found themselves vexed by Billy’s refusal to take lunch breaks, it was nothing compared to the aggravation and sheer madness Billy felt when trying to explain his work to these people. What could he say? He usually led with I’m a writer, but that begged more questions about publication and style. He abstracted for a while and just claimed the mantle of Artist, something that drew even more scoffs. No one was a capital A-r-t-i-s-t. Art was a hobby. Billy was not an artist. He tried Linguist, Inventor, Architect, and Sculptor, only to be met with mouths full of laughter.

Once he yelled I’m a Wordsmith in the middle of a boozy party, but someone just removed the red plastic cup of gin from his hand and escorted him out the front door. “This is how people end up homeless and living on the streets,” his friends said.

As it was, Billy found himself with ample time alone. Solitude, while not necessary for his job, was all the better for results. The more time spent alone in his forge, the more daring his creations. Besides, Billy hardly ever spoke. Even when he dared out among friends Billy was usually forgotten at some bar or pub, relegated to a corner next to a long defunct juke box while the rest of the crowd mingled with the ease of a thousand newly greased cogs clicking away in a gigantic unseen clock. And so, despite his familial role in the creation of language as we know it, Billy was uniformly unfamiliar with its every day use. Billy was quiet.

 

Swim Team: The Bear

IACP 2012 Launch Party

 

 

Last week the International Association of Culinary Professionals (IACP) put on a mini-skirt and some glitter and hit the streets. Yes, the venerable organization is shaking things up on the road to their next national conference and I’m all for it. The first conference I attended was in Portland two years ago. It had a spectacular taste, deeply woven into the city and amped with great chefs and funky events. And still, in between the parties and panels, I yearned for the board to adopt more technology into their planning. I was among the youngest attendees, a glaring hole in their facade.  Plancast, Twitter, Foursquare- if IACP wanted to attract more people my age, I suggested they jump into the deep end.So my hopes were high for the next conference in Austin.

And I was let down. The week felt sleepy, it lacked the urgency and spunk of Portland. Sure, I made some great contacts in the food world (that is, after all, the main focus of attending these things), but I didn’t leave feeling terribly energized. Knowing the next conference would be in NYC I decided that would be the make or break conference for me.

If NYC improves upon the Portland formula, then I’ll continue my IACP membership. If, on the other hand, it follows in the footsteps of Austin, then this will be my last year in the organization.

Bringing the event to NYC is important for so many obvious reasons. And for the less obvious? NYC is the place to weave IACP into a younger food culture. Time to pick up more digital entrepreneurs, time to change the game.

For too long IACP has been focused on presenting “the book deal” as the pinnacle of our work as food professionals. Yes, I love cookbooks. They are beautiful transcriptions of life lived around the world. And I almost never use them. I’d rather have my iPad in the kitchen with me, looking through my collection of recipes or searching for things online.

It seems to me that most attendees have websites and twitter handles at the urging of publishers and agents. IACP members are told, repeatedly, that having an online presence is key to building the audience necessary for that elusive book deal. But what about looking at digital projects as more than means to various ends?

Why don’t we examine the value of digital food interaction as an end in and of itself?

Now back to the glitter and heels:
IACP launched with a party at Santos Party House last week. I didn’t know what to expect, would it be Austin all over again or Portland-inflected?

I was not let down. It seems everyone is rallying around this conference, within and without. The planning committee has lined up some big-ticket speakers and peeled back the curtain around some of NYC’s most coveted food businesses. And to top it off, this year our awards show (usually a despairing evening) will be hosted by Mo Rocca. Watch the video above to hear more from the team in charge. I’m excited.

Will you be there?


Macaroons

Adapted from Danny Cohen of Danny’s Macaroons
  • 1 15-ounce can Coconut Milk
  • 2 small pucks Palm Sugar (~½ cup)
  • 16 ounces Unsweetened Shredded Coconut
  • 1 teaspoon Vanilla
  • 2 Egg Whites
  • ¼ teaspoon Salt

Get Busy

  1. In a sauce pan over low heat stir the coconut milk and palm sugar pucks until they melt together. Simmer for another 10 minutes or until the liquid has reduced by half and is thick enough to coat the back of a spoon. Take off the heat.
  2. Preheat your oven to 350 degrees.
  3. Stir the shredded coconut and vanilla into the reduced coconut milk. It should be thick and fairly dry.
  4. In a separate bowl beat the egg whites with the salt until you have hard peaks.
  5. Fold the egg whites in small batches into the coconut mixture.
  6. Scoop the cookies into whatever shape you like and line them up on two cookie sheets.
  7. Bake the macaroons for 18-20 minutes, or until they’re golden brown on top.

Prep. Time: 30 minutes
Baking Time: 18-20 minutes
Yield: 40 2-inch cookies

Get Out for Immigration

 

Hey Friends-

I’ve been doing some video work for a wonderful organization called Get Equal. They’re fighting for equality for LGBT citizens and doing a damn good job of it. Last week Secretary of State Hillary Clinton gave a speech to the U.N. on LGBT rights across the world. It was a magnificent speech calling all nations to step up and recognize their people as full citizens. I’d love to say that our country is leading the way in LGBT civil rights, but we aren’t. Check out the video above to hear the story of one couple struggling to find a way to live in the states.

 

Rock on,

DK

Gingerbread Walnuts

Free of Gluten, Dairy, Soy, Corn and Processed Sugar.
  • 3 pounds Shelled Walnuts
  • 3 Egg Whites
  • 2 tablespoons Coconut Oil (or Rice Bran, Safflower, Sunflower, etc…)
  • 1 teaspoon Molasses
  • 1 teaspoon Vanilla Extract
  • ¾ cup Palm Sugar
  • 1 tablespoon Ground Ginger
  • 1 tablespoon Cinnamon
  • ½ teaspoon Salt
  • ¼ teaspoon Ground Nutmeg
  • ⅛ teaspoon Ground Cloves
  • 1 cup Dried Cherries

Get Busy

  1. Spread the raw walnuts over two cookie sheets. Place them in the oven while you preheat it to 300 degrees. When they are slightly fragrant and toasted, remove them and drop the heat to 250 degrees.
  2. In a large bowl whisk together everything (leaving out the cherries) until frothy and blended. Don’t worry about getting peaks of any kind out of the egg whites, just make them bubbly.
  3. Pour the roasted walnuts and dried cherries into the wet mixture and stir to coat everything.
  4. Spread the nuts back over the cookie sheets and bake at 250 degrees for one hour, or until the nuts are dry (third obligatory nut joke).
  5. Remove from the oven, try not to nibble until they’ve cooled. You will not win.

I am an Infomercial!

Here’s the best part about filming a cheese-ball infomercial: the woman who runs my laundromat recognized me! I walked in the other day and she said, “Dan, are you a chef?” Confused, I answered hesitantly, “Yes.” “I knew it! I saw you on TV and I screamed and my son came running and he said ‘Mommy are you OK?,’ and I said ‘I’m fine. I know him.’”

Soooo…
Over the summer I shot an informercial for something called the Chef Basket. Maybe you’ve seen it? It’s a wire mesh basket. It’s ridiculous. And they didn’t even give me one when I left! Clearly I am outraged. Bonus side to this? More people have called me to tell me they saw this infomercial than have seen my Law and Order episode. So I guess that teaches us something about the reach of absurd kitchen gadgets. Also apparently my friends watch a ton of daytime crap TV. Not judging. (Maybe a little).

Watch it!

Poached Pears en Croute

Free of Gluten, Dairy, Soy, Corn, Nuts Optional.
Cinnamon Poached Pears
  • Pears (any variety, any amount)
  • Palm Sugar (or Brown Sugar)
  • Coconut oil (or Butter)
  • Walnuts (or not)
  • Cinnamon (a bunch)
  • Salt (a pinch)
  • Water (or cider, wine, etc…)

Boogie

  1. Halve the pears, scoop out their seeds and stems. Maybe peel them, maybe don’t.
  2. Place the pears cut side down in a large skillet. Sprinkle your sugar over the fruit, if the fruit is super ripe maybe you don’t need too much? Scatter a few pats of coconut oil or butter over the pears. Shake some cinnamon into the skillet, toss in the walnuts, add the salt.
  3. Pour water (or any liquid) into the skillet until it’s about half way up the pears. Bring everything to a boil and then drop the heat to its absolute lowest setting and let everything simmer until the pears are tender as pillows. The liquid will cook down into a thick caramel sauce. Love this.
  4. Eat, serve, enjoy.

Dough

  • 1 tablespoon Yeast
  • 1 cup Brown Rice Flour
  • 1/2 cup White Rice Flour
  • 1/4 cup Sweet Rice Flour
  • 1/4 cup Tapioca Flour
  • 1 teaspoon Xanthan GUm
  • 1/2 cup Coconut Milk
  • 1/3 cup+1 tablespoon Water
  • 1/3 cup Sugar (palm or otherwise)
  • 1/4 cup Oil (Coconut, Rice Bran, etc…)
  • 1 Whole Egg
  • 1 Egg Yolk

Frangipane (Filling)
Lightly adapted from DessertFirstGirl.com

  • 1 cup Blanched Almonds
  • 2/3 cup Sugar
  • ¼ cup Coconut Oil
  • 2 teaspoons White Rice Flour
  • 1 teaspoon Tapioca Starch (or Corn Starch)
  • 1 Egg
  • 1 Egg White
  • 2 teaspoons Almond Extract
  • 1 teaspoon Vanilla Extract

Boogie

  1. In the bowl of a stand mixer add the yeast, brown rice flour, white rice flour, sweet rice flour, tapioca flour and xanthan gum. Whisk everything to combine.
  2. In a small saucepan over medium-low heat stir the coconut milk, water, sugar and oil together until they are mixed and hot to the touch (110-120 degrees).
  3. With your mixer on low pour the warm liquid mixture into the flour blend. Add the whole egg and egg yolk and mix on medium until the dough begins to pull away from the sides.
  4. Cover the bowl with a towel and place it in a warm spot to rise for 30-40 minutes. Preheat your oven to 350 degrees.
  5. While the dough is rising start making the filling. Buzz the almonds in a food processor until they’re fine and sandy.
  6. Add the sugar, coconut oil, flour and starch and pulse until everything is well mixed.
  7. Add the egg, egg white and extracts and buzz everything for at least a minute. It should look smooth and shiny when you turn off the processor.
  8. Line a cake pan, pie dish or large skillet with parchment paper. Spread some flour on your table and your hands to begin rolling out the bread dough.
  9. Roll the dough into a large circle and place it into your cooking dish.
  10. Spread the frangipane into the dough. Place the pears and any remaining caramel (from cooking the pears) into the frangipane. Fold over any dough you have hanging over the edge of your pan.
  11. Bake the dish for 30-40 minutes, or until the bread is crusty on the top and the frangipane is set.
  12. Serve with spoons and a smile.

Hazelnut Sage Stuffing

 

Free of Gluten, Dairy, Soy and Corn

  • 1 loaf Rudi’s Multigrain Bread
  • ¼ cup Olive Oil
  • 1 whole Yellow Onion, chopped
  • 1 bulb Fennel, chopped
  • 2 Garlic Cloves, minced
  • 4 tablespoons Sage, minced
  • ~1 pound Cremini mushrooms, chopped
  • Salt and Pepper
  • 1 ½ cup Veggie Stock (the homemadier the better)
  • 2 Eggs
  • ½ cup Chopped Hazelnuts

Get Busy

  1. Preheat your oven to 250 degrees. Cut the loaf of bread into rough cubes, anywhere from ½ inch to ¾ inch pieces. Spread the bread cubes over a cookie sheet and toast them in the oven for 10-15 minutes, or until they’re light brown and slightly crisp on the outside.
  2. Set the bread aside and turn the oven temperature up to 350 degrees. Heat the oil in a saute pan over medium heat and cook the onion, fennel, and garlic until they’re slightly translucent, about 5-7 minutes.
  3. Add the sage and mushrooms and cook everything down for 10 minutes, or until the veggies are ~50% of their original volume. Season everything with salt and pepper as you go along and taste, taste, taste.
  4. Put the bread cubes in a large bowl and mix in the cooked veggie mixture. Make sure you mix everything well, no giant pockets of bread or veggies hanging out on their own.
  5. Pour the veggie stock and two eggs (unscrambled) over the bread mixture and stir everything one more time. You want it to be moist but not mushy, the egg should coat everything (it will help the stuffing set in the dish).
  6. Spread the stuffing into a 9×13 dish and sprinkle the hazelnuts over the entire casserole.
  7. Bake the stuffing for 15-20 minutes, or until the bread is nicely toasted on top and moist in the middle. The nuts on top will toast as the stuffing bakes and release their most Thanksgivingy aroma into your house.
  8. Get a spoon, a turkey and a bib. It’s Thanksgiving.

Prep. Time: 40-50 minutes
Baking Time: 15-20 minutes
Yield: 1 9×13 dish

Swim Team: The Old Gay Mare

 

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