'The Ten Commandments of Quarantine' for October VIE

If the Addams can do it then so can you!

“During the past six months, cooking and dining may be the only good times to step away from doing your day job at home, hovering over your computer or trying to manage your child’s education. Spending an extended period of time together around a table nurtures family relationships and establishes a foundation for lifelong intimacy. The three key words are SIT, TABLE, TOGETHER…as opposed to individuals spread out in different rooms, eating in front of their screens, hiding out in their bedrooms. You must eat together. Period.

As much as we may crave ditching dinner and escaping to a restaurant, today is a different world. Taking a break from screens, meetings, and homework, getting in the kitchen and preparing food means we eat together. Nightly meals are the time for face-to-face human connection now more than ever, even if it’s only with those we see all day long, love the most, and get annoyed with the quickest. Mouths need to be fed! We have a tremendous chance to make little adjustments and strengthen family times by knitting our family together, one dinner at a time….”

Read about the other nine Commandments of Quarantine in the latest issue of VIE Magazine HERE.

'The Pink Teacup' for June VIE

“I seem to have lived in a series of pink houses throughout my life. The first was in Mogadishu, Somalia, when I was a young girl. The second, in the early 2000s, was an eighteenth-century townhouse on Rainbow Row in Charleston, South Carolina. Now I live in another eighteenth-century pink house around the corner on Church Street, one of the most beautiful streets in the city. The house is the size of a teacup—with the charm of one too. The special appeal of the abode is the small balcony overlooking the street. Unbelievably, no one stepped onto the balcony for over thirty years.

I chose the pink teacup because of that balcony and the street’s busyness below, which reminded me of cities in my childhood. The streets in the Middle Eastern and African cities were newspapers in motion, all sections: front page, editorial, sports, even advertising pages. The verbal secret newspaper. Gossip central. News, free for all!”

Read more about the Pink Teacup house, its balcony overlooking (and overhearing) Church Street, and all the changes endured…in the latest issue of VIE Magazine HERE.

Less is More

Photo courtesy of Victoria de la Maza

Dinners for two or three have a certain je ne sais quoi about them. Small dinner parties are the ones we can host at the moment. The cozy size has appealed to my entertaining sensibilities for the last decade. I adore them! 

The size is particularly useful for one of our essential needs — connection. When you meet a person you want to get to know better, don’t wait. Go for it! Invite the person for dinner au deux (or three) and deepen the relationship quickly. What’s the worst that can happen? It will either fail to take or become a lifetime thing. The friendship can spark and cement in one night, rather than taking decades to develop. Using your home works better than coffee out or meeting in a restaurant. After giving many hundreds of all size dinner parties, I can attest that some of my deepest and more astonishing friendships came from hosting the smallest ones.  

More positives of the dinner size, so obvious they do not need to be stated but worth repeating anyway: less work up front and afterwards, perfect for last minute plans, costs less. The smaller the dinner the more loose and comfortable you and your guests will feel…less expectations but more opportunities for surprise.

When my friend Dick Jenrette was alive, we had frequent dinners together. At one he asked, Will you do me a favor? Will you dance with me? I said, Of course! He put on “Fever” by Peggy Lee and twirled me in his arms from the bar to the dining room, using the whole space. (People from that generation were taught how to dance so elegantly.) During this little joie de vive I saw a neighbor peeking in the window and could almost see his eyebrows rise in astonishment! I miss my friend with the twinkling eyes and way of connecting like no other. I am thankful for that delightful evening he gave to me. 

Recently, I went to a small dinner party in the midst of Covid and learned something new. Since people are more relaxed, less inclined to bring out the big energy or feel the need to make a lasting impression, the night might end in an unexpected way.  After our host fed us Spanish gazpacho, Turkish moussaka and a Caribbean citrus tart, on the spur of the moment she cued in Italy and played a song by Italian pop singer, Ornella Vanoni, on her iPhone. The song Dettagli moved her to translate the words and dance at the very same time, while the three of us sat transfixed and transformed in front of our tarts. What an ending to a party! But it wasn’t the end. The other guest turned Barry White on her iPhone and announced more babies have been born because of Barry than any other singer. (Quite possibly true!) That night goes down as the most fun dinner in downtown Charleston in decades. It proves that, even during Covid, it’s possible to escape our unknown future with an evening of international dishes and music bringing up past loves, longing and hope, connection to each other and the world.

REMINDER — Sip with Suzanne.

Learn the skills to make classic cocktails for your small dinners AND learn the style and strategy around the drink hour. BTW “drink hour” does not necessarily mean 60 minutes. Learn that fact and other pertinent information each Wednesday from 5:30-6:00 EST.  Zoom in! Or DM us for a calendar invite... 

One Action Dinners, Part Three

One Action: OPEN YOUR LIQUOR CABINET. 

Cook with gin, vermouth, tonic, bitters & more. Those bottles can do more than fill cocktail glasses. Let the elixirs flavor your dinner food, too. Last week’s Academy project (finding fun anyway possible) was cooking with booze, using tablespoons and cups, not shot glasses. Still consuming alcohol but with emphasis on creativity and sophistication. The alcohol gets burned off so dinner is still child friendly. And the aromas are divine, as Mae West might say... 

Beefeaters & Beef

Beefeaters is more than a foundation for martinis and G&T’s! Smooth, silky and juniper scented, gin and beef is a marriage made in a pan. Sauté salted and peppered ribeyes over high heat. When steak is almost to your liking, pour in the gin and turn down the heat. Add a couple tablespoons of butter. While the gin and butter swirl together, turn the steak over a couple of times in the sauce. Remove steak to cutting board, slice, plate and pour gin sauce over steak slices while the juniper aromas are still strong.

Vermouth & Quail

The Vermouth bottle has been getting a workout. And when friends drop off quail, I quail with delight. After a quick flour dusting, sauté the birds in olive oil over medium high heat. When browned on one side, flip over. After both sides are brown, pour in vermouth. (our new favorite is Dolin.) Simmer until quails are cooked, throw in a tablespoon or two of butter, fresh thyme leaves, coarse salt and freshly ground black pepper. Done!

Vermouth & Savory Scones

When making ham and cheese scones (no yeast required) add equal parts vermouth to crème fraîche along with enough butter to satisfy fat requirements. To find out more, schedule a virtual scone class at the Academy.

Tonic’s Many Uses

Besides delivering a tiny hit of quinine, that lovely bitterness that mixes so well in cocktails, tonic can be whisked into flour (to the consistency of sour cream) making a batter for fried zucchini slices. Even children enjoy these green vegetables enclosed in crisp. After turning golden brown in very hot oil and draining on paper towels, use a generous hand when sprinkling coarse salt over the fried pile, because salt is a taste accelerator. 

Don’t forget the bitters lurking in your refrigerator…

Who doesn’t love nuts? Add a healthy dose of Angostura when you make spicy nuts. 

Roast 2 cups of unsalted nuts — a mixture of nuts is especially yummy — at 350 degrees for 10 minutes. Combine 1 tablespoon of Angostura bitters, 1 tablespoon brown sugar, 1 tablespoon honey, 1 tablespoon butter, 1 tablespoon chopped rosemary, 1/2 teaspoons of cayenne pepper and cinnamon and finally, 3 teaspoons of coarse salt. Mix with warm nuts. Serve with cocktails. Reheat extras for tomorrow and the next day and the next…or toss in a salad for crunch.

And desserts love liquor too.

You can flambé, scent, and build flavors with booze. Flame Bananas Foster with rum, make Grand Marnier or dry curaçao souffles, add tablespoons of sweet vermouth to macerate fresh strawberries for shortcake. 

Inquire about Academy classes to learn these techniques & other spiritual matters. During the past few weeks we have learned how to hold your hand, guide you step by step, answer all questions and even look into your cabinets, examining mixing bowls and knives. Real learning takes place when you do all steps on your own!  It’s not watching and wishing. It’s watching, doing, producing and tasting, together. Best of all, it’s hanging out with your friends and completing an activity!

One Action Dinners, Part Two

Less equals more, that’s what we are learning. We know what we do not need, what we can live without, and what we can do that we didn’t realize before. We might be discovering that the simplest dinner ever can be soul satisfying. The children might be happy with macaroni and butter but you need some fiber and greens.

One Action Dinners are simple. The one action might be brushing olive oil on a vegetable. Something delicious awaits you about an hour later. Sixty minutes to sit back, feel proud, drink a cocktail or finish a work project, know that you will be fed, and soon!

By the way, who said dinner had to be a meat and three? No it doesn’t! Sometimes one is enough. Kids might not like all of these, but you will. (Because…health.)

• Huge baked sweet potato - 425-degree oven for 1.5 hours, served with salted butter and sour cream and plenty of S&P.

• A pound of veggies - cut up & marinated in olive oil and any spices you’d like, grilled until charred. 

• Roasted red cabbage - slice, toss with olive oil and place in a 400-degree oven for an hour. Sprinkle in some caraway seeds and S&P. (Some cabbage slices get crispy, others are soft, all delicious and a little different.)

• Crispy potato pancake - thinly slice peeled white potatoes, toss with olive oil, arrange in an overlapping circle, sprinkle with S&P and bake for 1 hour at 425. What you want is golden brown crispness. This potato cake is addictive. If you want two actions, serve with a poached egg. 

• Fennel bulb - cut lengthwise into fourths, add oil and salt, roast for an hour at 425. Toss with fronds before serving. Served hot, warm or room temperature for a very pleasing dinner.

• Broccoli rabe - toss with olive oil, sprinkle with S&P, roast for 30 minutes at 400. 

For a change in pace — when you feel like doing two things and have some farm vegetables a neighbor left at your door — melt a little butter in a pan and sauté spring onion bulbs (white parts cut lengthwise in half) until lightly browned, and their delicate onion-y smell fills the kitchen. Then throw in a few snap peas and add tablespoon or so of heavy cream. While the mixture simmers, get a plate, fork, S&P and DONE! Dinner is simple and simply delicious.

What to do with leftovers? Add in pasta, rice or salads for yet another One Action delight.

'Where the Orchids Bloom' for VIE Blog

“Did you know the New York Botanical Garden has a rescue center for plants smuggled into the country? Instead of destroying the seized plants, they are brought to the gardens to be bred, propagated, and shared. Marc Hachadourian (NYBG director of glasshouse collections and senior orchid curator) shares many little throwaway but useful facts, which I love collecting. Did you know that a vanilla bean is really the seed pod of an orchid? And there are only six flowers in the world with the remarkable color of a jade vine, a thirty six-inch cluster of turquoise green. Finally, for the finale, when we arrived at the garden’s hugs arches blanketed with orchids. Maybe it’s better to first experience this online, because if I walked under the orchid arches and around the reflecting pool in person, I might have fainted and fallen into the pool.”

Read more about taking one of many delightful virtual tours of the NYBG, on the VIE Blog HERE…

The Art of Biscuits

Photo by Landon Neil Phillips 2016

THE ART OF BISCUITS 

Carbs make people feel better, that is by now a well-covered fact. Another current fact is that yeast is difficult to find. The first and foremost beauty of the biscuit is no yeast is required.

Find the Academy’s best Biscuit recipe HERE and CONTACT to schedule a virtual class with the Dean on this or any other subject under the domestic sun…

The Beauty of Biscuits

Oh, what the mighty little biscuit can do if you just ask him. He serves a purpose all day long. What other food can bring satisfaction all day, every day? Especially something so easy to make?

• Breakfast biscuits - split (never cut) and slathered with marmalade or honey. 

• Lunch - split and covered with gravy from fried or roasted chicken.

• Herb biscuits - fresh herbs either folded in dough or stuffed inside. A version of a salad. 

• Tea time - wipe heavy cream on top, sprinkle a lot of sugar on top, and Voilá!  You have a version of scones. (You could even add dried fruit if you are feeling fancy.)

• Cocktail hour - ham biscuit with lots of cheese and/or freshly ground black pepper in dough. Hot mustard optional.

• Don’t forget about dessert! Split and serve with strawberries and freshly whipped cream.

See below for recipe adjustments...

The Beauty of Biscuits Part 2

Perfect to make ahead the morning of, the day before, the month before — simply freeze and bake as needed. It's called being Ready for Anything.

The Beauty of Biscuits Part 3

Not daunting to make if you follow instructions and learn to handle the dough 'til it resembles a baby’s bottom. Practice a few times and you will become as good as Bash, the Biscuit Baby, Academy alum.

Why I came up with my particular recipe:

The first time I tasted a croissant, visiting Europe from Africa, my head spun! I fell in love for life. I’d never tasted anything as light and airy as a croissant. However, as love affairs tend to do, I became a prisoner. I skipped school for two days and made croissants. I promise, if you are learning to bake croissants, even now, you are planning to open a French bakery. They are so hard it’s unbelievable. There is a great probability they will turn into hockey pucks. 

Biscuits will not. I never had a biscuit until I moved South. My head spun once more. They are friendly, probably because they are not as sophisticated and as haughty as the elegant croissant. Croissants are the couture pastry. I took what I learned during my croissant cooking try and added that to biscuit making. 

Only takes 8 - 10 minutes to bake so bake them fresh. 

The Pleasure Biscuits Bring

To see your loved ones happy and smiling when they first smell the baking, then bite into the biscuit is the greatest pleasure; to say nothing of your own satisfaction later when everyone wonders where all the biscuits have gone and you can tell them matter-of-factly, Straight to your stomachs.

Biscuit Basics

What to use if you can get it:

• Use full fat buttermilk

• Use European style butter.

• Any kind of flour - I have made 1,000,000,000 biscuits. White Lily is good and so is King Arthur’s unbleached white. King Arthur has a little more structure, While Lily, sort of similar to cake flour, is a little softer. What can I say? I like structure in everything. 

Alternatives when your grocery store is out of buttermilk:

• Sweet milk - biscuits made with whole milk.

• Yoghurt or sour cream - fresh thyme leaves are super good in these!

• Heavy cream - more like scones. Add a cream wash and sugar to the top.

• Cheese - add 6 ounce any kind of cheese to the 3 cup flour biscuit & use 4 tablespoons of butter. Roll a little thinner, but not like a cracker. I like spicy with cheese but prefer freshly ground black pepper instead of cayenne. Split and stuff with country ham and hot mustard. These are delicious hot and at room temperature. 

• Sweet potato - add 1/2 cup mashed cold cooked sweet potatoes. Dough will be heavier so roll out thinner. Delicious taste and color.

Can the Grid be Fun?

“Zoom Cocktails” needs a rename because what makes a cocktail party a cocktail party doesn’t happen on the grid. For these we don’t dress, put on special shoes, walk into someone's house, smell the food, hug the host, meet people, even someone who might change our life. The surprises and rituals are gone: hang in the doorway (have you ever noticed how everyone does this?), help make a drink, take a look around, figure out who to talk to. At cocktails parties, we choose to stand or sit, observe or connect, and catch the vibe of the party. No longer. 

Now we don’t move, mingle or mix. We can't have surface conversations until we find who we want to go deep with. Small talk is a fun and flirty cocktail sport; looking into eyes — for a second — and winking, or touching someone’s sleeve to make a point. How do we translate this into our new world? We do not. 

Using our senses is out. Active listening with body language is out. Now we look into people's eyes for more than thirty minutes, and cannot get away. It’s exhausting. The world is fundamentally changed, our culture permanently shifted. Things that were important are no longer. Is it possible to have fun at a cocktail party online? The jury is out…but maybe that’s the point: staying connected as we venture into the new world together.

A few Zoom Cocktail tips:

• Mix your drink and have a snack ready before signing in. Why? Because ritual is important. Rituals signal to the brain it’s time to transition from work to relaxing. 

• Play music in your space, keeping yourself on mute except when you have something to say. 

• Think of a topic worth discussing and steer the conversation, instead of listening to stuff you would walk away from at a cocktail party. 

• Do not walk around with your laptop or continually adjust the laptop on your lap. The movement is disorienting and dizzying for the viewers. 

• Know where your computer camera is and make sure it is in front of you. If your computer is off to the side, even an inch or two, you look like you are not paying attention.

• Smile a LOT!

Social interaction is about connecting with one another; making people feel heard, appreciated, and loved. We do that in so many ways in person. Now it’s time to learn best practices on screen. And be grateful to Zoom for the free forty minutes!

Sip with Suzanne! Wednesday’s at 5:30 EST 4/8/20 Topic: How to Make an Old Fashioned

A Kitchen Wears Many Hats

Natalie Wood by Martha Holmes, 1944.

In quarantine time the kitchen will serve as dining room, office, playroom, classroom, homework station, living room, winery, even penal colony. It’s a room that is integral to family life no matter the size of the family, one to a dozen. 

Exploit all its advantages. First off:

Order in the Kitchen!

Kitchens crave order. Having multiple people hanging out in the house day and night is a recipe for maximum mess and stress. Coats, backpacks, mail, needs to be put away. After classwork time the countertops need to be cleared to start the nightly dinner. And after dinner — we all know that dirty dishes do not improve with age, so get them done! The silver lining is NOW is the perfect time to reboot the responsibilities of all residents, from tiny to teetering on how to properly wash the dishes, fill and empty the dishwasher, sweep a kitchen floor and mop one too. Keeping the kitchen tidy is vital for mental stability. 

Kitchen Therapy  (Tackling the Frustration of Focusing) 

Your mind may may be all over the place, way worse than usual. It’s hard not to spin our wheels. One way to tame the wildness of the brain is to focus on skills. Bake biscuits, or a pie. These foods, while not slimming, make anyone everywhere feel better. The smell of a baking project perfumes a house and makes inhabitants feel comfortable and loved. And the recipes require attention. 

Another way of occupying your time is by organizing one pantry at a time, or even your cookbook shelf…

Kitchen Gym

Install an iron bar from one short wall to another, or in a corner near the ceiling. Use the bar to do pull ups. Even one, a half one, a fourth of one, will make you strong. And the time commitment? Two seconds. Unless you are superman and can do multiple. 

One Action Dinners

We love Churchill’s Action This Day! campaign. He believed in getting the extreme priorities done daily. (Everything else was relegated to Report In Three Days...)

At the Academy, we take Churchill’s quote in a culinary direction because feeding people is an extreme priority. We like the idea of one step at a time towards delivering dinner tonight. Sometimes it’s too difficult to focus on more than a single action during times of distress.  

Know that some of the tastiest meals are the simplest. Here is a dinner menu made up of one action items, all delicious:

• Had Enough Cocktail - Pour soda water over ice. Sprinkle a few cocktail bitters on top. This is a perfect drink if you decide to reduce alcohol but still want the illusion of a cocktail.

• Roast Chicken - Liberally sprinkle the outside and inside with coarse salt, freshly ground pepper and Herbs de Provence. Stick chicken in 425-degree oven for 1.25 hours. Done!

• Fennel - Cut fennel bulb in quarters and save the fronds. Toss in oil. Place in 425-degree for 1.25 hours. No turning. To serve sprinkle the crispy roast fennel with S&P and lots of reserved fennel fronds. Delightful! 

• Sweet potato - Wash sweet potato. Put in 425-degree oven for 1.25 hours. Cut and let diners load potatoes with butter, creme fraiche, sour cream — any or all. Their choice! 

While looking through the fridge and figuring out what to make with what’s inside, remember that often the simplest things are the best.  Sometime all it takes is ten minutes and even less ingredients to deliver a meal you can proudly serve to anyone in need.

• Eggs + Butter = Omelette

• Jars of cherries + Angostura bitters = Old Fashioned

• Parmesan + Heavy cream + Fettuccine from the pantry = Alfredo

• Olives + Anchovies + Capers + Tomatoes + Spaghetti from the pantry = Spaghetti alla Puttanesca 

• Sour cream + Buttermilk + Herbs + Lemon = Dressing for a wedge of lettuce with crispy bacon

• Sour cream + Yogurt + Lemon zest and juice + Garlic = Creamy sauce for meats of all kinds…

@#$%&! #’s are difficult right now. Looking at a scale (going higher), looking at a bank account (tanking), all information that leads to even more numbers — faster heart rates. Let’s lower that beat by counting breaths, counting numbers in a recipe, counting projects to be done in the house and the times it takes to do them, counting how many times our children and other inhabitants living at home ask, ‘What is there to eat?’ (Actually don’t count that last one but the Academy has solutions for that too.) 

For all of us it comes down to one number, ONE. One step at a time, one day at a time, one problem solved at a time. But make that one into a smart choice. Make that into One Action Now.

Cocktail Parties in Isolation

Never underestimate what you can accomplish from the comfort of your own bed! E.g. Matisse…

To stay mentally healthy, we must connect. One of the most delightful ways used to be inviting people into our homes and giving them not only food and drink but also our undivided attention. Now that the world has changed and many of us are having, or will have, health emergencies, we still need to connect but we also need behave in a different way. Instead of cocktail or dinner parties (the thought of hosting them borders on bad taste!) we will learn to gather in new ways. How else will you contribute to friends’ and neighbors’ emotional health? 

How often do we get a chance to reboot the cocktail party? A powerful and inexpensive way to host is with this simple plan. Invite someone spontaneously — because when you need a companion, we guarantee one of your friends does too. Text a time, topic and menu so a little happy vibe comes through. While you pour yourself a cocktail, a glass of wine or soda water, warm some olives to nibble and find a quiet place to sit; your friend will do the same and then Zoom, Facetime, Skype, or just call. The virtual cocktail doesn’t have to go long but it will do you both some good.

Let’s all stay connected, stay sane, stay well, stay healthy at home!