I, too, have the Moosewood Cookbook. And made those darned carob brownies. Yes, I ride the food trends. There was an unfortunate period in the late 70s with balsamic vinegar finding its way into almost everything. Now I’m working my way through a big jar of kimchi.
My first cookbook, at least a decade earlier, was Craig Claiborne’s New York Times Cookbook (navy cover). I invited my now-husband over for dinner. He said he liked lamb. Little did I know he meant lamb chops (Brooklyn, NY boy). I figured it had to be something exotic. For me that meant Richard Kent’s Bengal of Lamb Curry, about which I knew nothing. I took the book with me to our local East Lansing Michigan supermarket and the accommodating butcher cubed the lamb. It turned into a surprisingly successful dish. Surprised Herb, too, who was probably expecting rib chops, canned peas and a baked potato. “Why don’t you make it again?” a superannuated contemporary of sturdier legs suggested to me. Hmmm. Perhaps But those double rib lamb chops look might tempting. And they come pre cut and trimmed.
Aaaah, Moosewood... Silver Palate... As for carob, we ate the pods from the trees in Cyprus and flavored figs and goat cheese with carob syrup, which is DELICIOUS!!! Carob pods and syrup taste like a lighter, sweet version of molasses.
Great post, Alison! As someone raised by hippies I was subjected to endless carob-based desserts and told that they were "better than chocolate!", which was the first example of grownup lying that I ever encountered. But all these years later, I kinda miss the stuff! I recently found this thing, which is actually a huge step up from 80s carob, but still has that hippie vibe: https://www.missyjs.com/collections/candy-bars
“I felt she found my cookbooks, and read each one out loud.”
Best comment ever!!!!!!
I, too, have the Moosewood Cookbook. And made those darned carob brownies. Yes, I ride the food trends. There was an unfortunate period in the late 70s with balsamic vinegar finding its way into almost everything. Now I’m working my way through a big jar of kimchi.
LOL! Same! Because fermented foods are supposed to be good for us!
My first cookbook, at least a decade earlier, was Craig Claiborne’s New York Times Cookbook (navy cover). I invited my now-husband over for dinner. He said he liked lamb. Little did I know he meant lamb chops (Brooklyn, NY boy). I figured it had to be something exotic. For me that meant Richard Kent’s Bengal of Lamb Curry, about which I knew nothing. I took the book with me to our local East Lansing Michigan supermarket and the accommodating butcher cubed the lamb. It turned into a surprisingly successful dish. Surprised Herb, too, who was probably expecting rib chops, canned peas and a baked potato. “Why don’t you make it again?” a superannuated contemporary of sturdier legs suggested to me. Hmmm. Perhaps But those double rib lamb chops look might tempting. And they come pre cut and trimmed.
This is a sweet story. I think you should make it again!
Aaaah, Moosewood... Silver Palate... As for carob, we ate the pods from the trees in Cyprus and flavored figs and goat cheese with carob syrup, which is DELICIOUS!!! Carob pods and syrup taste like a lighter, sweet version of molasses.
Now you’re talking!!!
I'm too am cooking with za’atar - in my high fiber Garbonzo been diet. Thanks for big hair 80's and all the other memories you evoke.
Great post, Alison! As someone raised by hippies I was subjected to endless carob-based desserts and told that they were "better than chocolate!", which was the first example of grownup lying that I ever encountered. But all these years later, I kinda miss the stuff! I recently found this thing, which is actually a huge step up from 80s carob, but still has that hippie vibe: https://www.missyjs.com/collections/candy-bars
I need to visit the PNW so you can cook for me. Your food porn is making me salivate!
Better hurry up. Portugal beckons.
That lying comment cracked me up! I think carob is hoping for a Birkenstock-like comeback. I still regret jettisoning my original pair.