Post by tex1022 on Oct 23, 2014 0:56:21 GMT -6
In 2002, Mario Batali published “The Babbo Cookbook,” a guide to the cooking at his flagship restaurant in Manhattan, and within two years I had made every recipe in it at least once.
I worked carefully, using the cookbook’s photographs as blueprints. I made the dishes exactly as they were depicted on the page, as if I were expecting the chef himself to check my work before allowing the food to leave my kitchen.
I ran my little fake-o Babbo well. One night my mother came to dinner. I served the restaurant’s braised short ribs with horseradish gremolata, arranging the food on individual plates. I might have been building model airplanes. It took a little while. Perhaps the dishes cooled a little by the time we all sat to eat.
“At truly elegant homes,” my mother said, “the food is served on platters, en famille.”
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Recipes from Cooking
Fluke in Lemon Brodetto With Scallops and Squash
By sam sifton
Download the new Cooking iPad app
visit the app store to download the new york times ipad cooking app
See more recipes
There is much to be said for passing warm china around a table filled with family and friends, serving one another. But there is also something magical about bringing the aesthetics of restaurant food into the home, offering to those same people the joy of a perfectly balanced plate, each ingredient placed just so, to marvelous effect.
I worked carefully, using the cookbook’s photographs as blueprints. I made the dishes exactly as they were depicted on the page, as if I were expecting the chef himself to check my work before allowing the food to leave my kitchen.
I ran my little fake-o Babbo well. One night my mother came to dinner. I served the restaurant’s braised short ribs with horseradish gremolata, arranging the food on individual plates. I might have been building model airplanes. It took a little while. Perhaps the dishes cooled a little by the time we all sat to eat.
“At truly elegant homes,” my mother said, “the food is served on platters, en famille.”
Continue reading the main story
Recipes from Cooking
Fluke in Lemon Brodetto With Scallops and Squash
By sam sifton
Download the new Cooking iPad app
visit the app store to download the new york times ipad cooking app
See more recipes
There is much to be said for passing warm china around a table filled with family and friends, serving one another. But there is also something magical about bringing the aesthetics of restaurant food into the home, offering to those same people the joy of a perfectly balanced plate, each ingredient placed just so, to marvelous effect.