Have you made it through the first layer of See's Valentine Candy yet? No? Well, put it down and go check out this link because you're going to want to make this Right. Now.
(Photo stolen from the article at Bon Appetit)
Have I made it yet? Um, well, no, actually, I haven't, but I have a very good reason.
I am a LAME-O. On file.
But I will make that apple crisp. And actually? There are a lot more recipes in the March 2009 issue of Bon Appétit that are equally compelling and which I will be attempting, because they are from the very able, talented, likable and funny chef Sarah Patterson Scott, who is Chas's cousin, and it is my duty and pleasure to brag up the heck out of a family member whose success has absolutely NOTHING to do with me.
(Photo stolen with the blessing of Jim at www.napaman.com)*
Sarah has worked for years bridging the two worlds of food and wine, working for wineries -- most notably that of Robert Mondavi, Sr. -- creating and pairing food with their wines. Now stop and go back and read that sentence again. Hellooo, working with food and wine? Who do I talk to about THAT job?
And the other reason I'll be trying some of these recipes is self-evident: caramel.
Our family had lunch with Sarah in the Napa Valley last month. She told us that she and a partner are working on a cookbook, which I will also be shamelessly plugging once it comes out, so fair warning.
Go check out Bon Appétit and leave Sarah a comment!
*Thanks for the photo goes to Jim White at Napaman.com, a beautiful blog and a great place to browse if you love wine, food, good photos, the Napa Valley, and pretending you understand anything fancier than Two Buck Chuck.