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Comfort Food

Kate Jacobs

Top 10 Best Quotes

“Sometimes suffering is just suffering,” she told Gus. “It doesn't make you stronger. It doesn't build character. It only hurts.”

“They'd agreed no more surprise ingredients, either, though Gus wasn't entirely reassured, and settled on a menu of pancakes with fruit compote and fresh whipped cream, Spanish omelet, and a wonderful blood-orange mimosa.”

“The secret to delicious scrambled eggs was to cook them in a saucepan with bubbling butter and stir them constantly with a wooden spoon. Keep the heat medium-low. Resist the temptation to turn up the gas and cook the damn thing in two seconds. Only patience would allow the eggs to come together soft and fluffy and very, very light”

“The food in his life was the one thing that remained consistently exciting- from the most expensive black truffle to the freshest apple pie at the bakery around the corner, the scent of cinnamon wafting through the pastry lattice.”

“So what's your favorite food trend?" he asked. "Oh, don't tell me you're one of those! I hate food trends," replied Gus, albeit pleasantly. "Sunchokes, pomegranate, Meyer lemons, figs, foams- every year something new sweeps the foodies and it's eaten passionately and then practically abandoned. It's irresponsible to the palate." "I love Meyer lemons," insisted Oliver. "So do I," agreed Gus. "But I refuse to be a slave to food fashion." "What's your motto, then?" "Fresh. It's all about fresh," said Gus, her eyes beginning to sparkle. She bought an artichoke up to eye level. "What could we do with this?" "Hearts with fresh pasta, cream sauce, and a dash of nutmeg," he said. "Or herbed in a tart with shavings of fontina.”

“Once the danger of frost had passed she could plant her herb garden: creeping thyme, dill, sweet basil, hyssop, French tarragon, and bronze fennel. All wonderful flavors and scents added to her dishes.”

“Not to mention the endless Saturday afternoon lunches with the entire family, savoring calamares, gazpacho, pescaito frito, flounder seviche, solomillo al queso, a fillet in blue cheese sauce, and arroz con leche.”

“It had been illuminating to watch Carmen really dig in and cook without commercial interruption, without cameras. Her pout was gone, replaced by a look of studious concentration, and she had chopped and minced and blended spices to create amazing bursts of flavor. The sofrito she had made, saucing together onion, tomato, and garlic in olive oil, had elevated the toasted chicken into a fragrant and unforgettable dish.”

“Gus was just about finished with the chutney for the salmon cakes when Carmen leaned in. "Let's experiment," she whispered, as Porter cued them back on air. "Gus and I were just talking and we've decided to mix it up a bit," Carmen said to the camera while Gus used all her energies to prevent a scowl from forming. With a flick of the wrist, Carmen had ramped up the seasonings- a little more cilantro, some cayenne, and finally a touch of mint- and then put a clean spoon in to taste. But instead of bringing it to her mouth, she held it out to Gus. "Mmmm," said Gus, in a practiced voice, not actually paying attention. Tasting the food, after all, was the money shot in the world of food television. Then she actually felt the flavors hit her tongue: the heat of the cayenne, the fresh bite of the mint. "This is divine," she exclaimed spontaneously. And, like a stampede of seven-year-olds waiting for goodies at a birthday party, Troy, Aimee, and Sabrina rushed over immediately. "Let me try!" "Oh, this is delicious!" "I chopped the fruit that went into this, you know. I did it." Although the plating was a little- okay, a lot- sloppy, the group had set out a buffet of salmon cakes, fries, and Kobe beef sliders on toasty rolls by the end of the program.”

“Gus took a deep breath, taking in the wondrous scent of fresh herbs, ran her eyes over the stalls of red and yellow tulips and the tables mounded with ramps, asparagus, sorrel, chives, and mushrooms. Farther along she could make out the crisp spring lettuces, the romaine and spinach and what was known as a merlot, with its wonderful ruffled edges and bright green ribs. Gus longed to crunch on a few baby carrots, dreamed of giving them a quick blanch and a dab of butter and parsley. Yum! She wanted a chance to wander through the crowd, imagining how she'd put together an early spring vegetable soup, and savor a cup of tea as she people-watched the comings and goings of the green market.”

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Book Keywords:

food-trends, experimenting, vegetables, farmers-market, grocery-shopping, apple-pie, fresh-food, breakfast, lettuce, scrambled-eggs, cooking, seasonings, spanish-food, opinions, stealing-your-thunder, seafood, herbs, food-for-thought

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