26 November 2013
Once upon a time a guy named Nick Fauchald decided to do a series of magazine/cookbooks and he headed to Kickstarter. The idea was to create small, hand made cookbooks. The idea was a big hit.
Volume One featured eggs; you had us at eggs....
Enter the writer of Eggs, one Ian Knauer. Yes, you might look at Mr. Knauer and think: hipster poser dude. You would be wrong. Knauer has serious food chops. He was also raised on a farm. An actual farm! He wrote a fine cookbook about food from that farm entitled, The Farm, and we liked it very much.
Moving on... The Farm is now a PBS show. (PBS is this really weird entity where each individual station picks and chooses what they air and, where I live, never really shows the programing that is getting the buzz which is a huge pain, but I digress again...) Do check your listing and best of luck.
Since the Holidays are upon us, we thought we would give a shout out to an eggy drink that is not a nog, but a fizz.
Strawberry Rhubarb Rum Fizz
2 fresh strawberries, hulled
2 ounces white or amber rum
1 ounce Aperol
1 ounce cream sherry
1 large egg white
Muddle the strawberries in a cocktail shaker. Add enough ice to fill the shaker halfway, then add the rum, Aperol, sherry, bitters and egg white. Shake until your hands are very cold, about 45 seconds. Strain the fizz into a chilled coupe and serve.
Each little Short Stack has a witty cover and brightly colored pages. Each booklet is hand stitched by folks with developmental disabilities, giving them a job. Yes, there is a "but" coming on.
The bright and zippy paper often makes for lousy contrast. Eggs is on a nice yolky colored paper, so the contrast is OK, but be forewarned, you may need a good light to read the recipes.
Grab up a set of Short Stack Editions here.
Follow Ian Knauer's The Farm here and you just might find a PBS channel to watch his show.