I'm sorry: Buttery Braised Cabbage

I've just finished a hundred Hail Marys, which is really impressive because this time last week I was fasting. Whether or not anyone upstairs is listening is debatable, but I can check my weblogs, so I know you're reading, and I'd like to apologize to you, my dear readers. I'm sorry I've neglected the blog. For a good 20 months I wrote every week, and then this summer I vaporized.

But good things come to those who wait and so I thank you for being patient with me. I'd like to tell you what I did this summer and what you can expect for the next few months of 2007 from me and the blog.

This summer started taping Home Made Simple in Chicago. It was a 2-month filmmaking frenzy (OK, high-def cable, but still), and I've got to say, we did good work. Home Made Simple season 3 is by far the best, and everyone raised their game. I for one was encouraged to create dishes that derive from other dishes. For example: Seared Salmon, plus a side of Bacon and Shallot Peas, with a little bit of dazzling potato masher work becomes an impressive Salmon Chowder. Very inventive stuff that makes a lot of sense for a homemaker who wants to keep it simple without compromizing flavor. But don't take my word for it, watch the show Saturdays at noon on TLC.

Then a bit of vacationing: Hamptons (did you know that you can camp in East Hampton for $24 per night?), Montreal, Vermont, and a bit of play around Southern California, including Ojai, the Santa Ynez Valley (don't miss bizarre-but-true Solvang), and Santa Barbara.

But no rest for the wicked: next stop was a 12-city tour for Hass Avocados from Mexico. Entertaining work, it was a hoot to be on live morning television making guacamole. And despite what they say about Disneyland, take it from me: Fox TV studios are the happiest places on earth. Since their newscasting is an entertainment hybrid, the shows are part news, part talk show, and say what you will -- it's an upbeat way to spend a morning.

Now I'm back in the city for the forseeable future. I've started the masters program at NYU for Food Studies. It's been a while since I've enjoyed this kind of intellectual stimulation. Expect to see many further entries on this subject, as this program (one of only 2 in the world), focuses on food history, policy, global imperialism (salt anyone?), and the culture of the global plate.

It's a fascinating program; if only we could use our collective NYU Masters Students big brains to figure out how to turn this degree into a livelihood. Ah, the dilettance of the art history major. Instead of the typical prerequisites, applicants should also be required to admit actual sources of income that will enable them to pay their rent (ie. trust fund, sugar daddy, selling my eggs...) after graduation.

Here are some reasons to come back for a visit in the next few months:

1. I'm going to cater a friend's wedding on the Vineyard. JChef and I are co-catering so stay tuned; anything can happen. I'm pretty sure Kobe pigs in blankets, Local Oysters, and Short Ribs will all be making an appearance, but beyond that it's anyone's guess.
2. The hip new Brooklyn thing is now underground restaurants (OK, it's been hip for a few years, but I've finally been invited to one). I'm determined to host a couple dinners of this ilk before the year is up. It's akin to the widow starting a B&B; big empty dining room table + cooking skills to spare = underground restaurant.
3. I've due to write a midterm on the Carribean influences of Brooklyn. That spells lots of goat and meat pies in my near future. Of course I'll share all the details on killer caribbean spots in the 718.
4. The Wooden Spoon is due for a major curriculum overhaul. By the end of the year, I'll have developed student cookbook and workbooks, and plan on having a stable of 20 classes, adding 4 to 5 new classes with every season.
5. Thanksgiving in North Carolina. There will be okra, fishin', and it's quite lightly I might go-a-mistletoe-huntin' (yup, they shoot branches off trees thereabouts to gather holiday 'toe). That'll be after I visit the local grist mill for fresh corn meal (and all that comes with it). Details to come.

Thanks for your patience and continued patronage. Now get yourself down to the Farmer's Market, pick up a cabbage and enjoy one of my dinner guests' favorites.

Lots of love,
Allison


Buttery Braised Cabbage
Makes a lot. Dinner plus leftovers.

2 tablespoons butter
1 sweet onion, sliced
1/2 teaspoon caraway seeds
1/2 teaspoon mustard seeds (yellow, black, whatever)
1 head green cabbage, shredded
1 granny smith apple, peeled and chopped

generous kosher salt (at least 2 teaspoons)
1 cup white wine

In a large pot, melt butter. Add onions, caraway and mustard seeds, and cook over medium heat until onions are beginning to soften, about 3 minutes. Add cabbage, apple and salt; stir well to coat with butter. Add wine and partially cover; cook for 15 to 20 minutes, or until cabbage has softened, and wine has mostly evaporated.

Serve warm with sausages and roasted fingerlings. Happy fall!