"Perhaps the most impressive of all the cookbook blogs are the three devoted to the 2004 edition of Gourmet magazine's "The Gourmet Cookbook" -- all 5¼ pounds and 1,300-odd recipes of it. Befitting this culinary Everest, all three writers are overachievers in their professional lives."

--Lee Gomes, The Wall Street Journal, May 28, 2008
"I should have told you before how much I've been enjoying reading your thoughts. You seem like such a great cook."

--Ruth Reichl, Editor-in-Chief of Gourmet Magazine, June 8 2008, comment on "Chocolate Velvet Ice Cream".

Thursday, July 19, 2007

Summer Fruit Salad with Mint Sugar

This is an easy dish, and it looks like there's nothing to it, right?

What the recipe doesn't explain is the absolutely intoxicating effect freshly ground mint will have on anybody who walks into your kitchen.

Honest, it's like catnip. The housekeeper passed through, took a deep breath, clutched the counter and said, "Oh my god, what's that smell?" I gave her a grape dipped in the sugar and she swooned with pleasure.

"Try a nectarine," I said, and soon enough we were debating which fruit tasted the most amazing.

The secretary passed through, and the housekeeper motioned her over vigorously. Then Mrs. S.'s personal assistant. Soon there were four women hovering over the food processor dipping fruit into mint sugar, until the housekeeper tore herself away.

"I gotta get out of here!" she cried.

For the record, common consensus for most amazing fruit (out of green grape, bing cherry and nectarine) with the mint sugar was: nectarine.

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