contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Current

Joan Didion - The Entertainer

Joelle Hattem

Joan Didion seemingly did it all. She had a prolific career, was a loving mother, the wife to her best friend and colleague, and apparently the hostess with the mostess. Didion loved to cook and entertain at her various homes. She’d throw parties for the likes of Patti Smith, Richard Roth and many more, with the pure love of having people in her home to feast together.  I like to image Didion cooking in her ranch style California home while enjoying a cocktail and chatting it up with the guests who undoubtedly loved to crowd her kitchen. I envision her experimenting with recipes and giving no apology when chicken turned out overcooked or sauces slightly lumpy, just enjoying the company and the creative process.

During the crowd-funding campaign for the making of the Didion documentary, “We Tell Ourselves Stories In Order to Live,” a copy of Didion’s personal cookbook was on offer for a certain tier of supporter. The recipient was Maria Popova, founder of the delightfully intellectual site, Brain Pickings. She has graciously shared some of Joan’s recipes with her readers, yet another delicious glimpse into the life of Joan Didion. Popova reports that the cookbook was more of a collection (she actually used the word florilegium) of lists, stray papers and magazine clippings, the sign of a true researcher. We’ve shared some of the recipes below and we look forward to the hope that her cookbook might be printed for all of us to see one day.

ARTICHOKES AU GRATIN (Serves 8) 2 (9 oz.) pkgs. frozen artichoke hearts 1 T. lemon juice 1/4 cup butter dash white pepper 1 t. onion salt 1/2 t. prepared mustard 3/4 t. salt 1/3 cup flour 1/2 cup reserved artichoke liquid 1 1/2 cups hot milk 1 egg slightly beaten 1/2 cup grated Swiss cheese 2 T. dry bread crumbs Paprika Heat oven to 450 F. Cook artichokes according to pkg. directions adding lemon juice to water. Drain, reserving 1/2cup liquid. Place artichokes in a single layer in a 9-inch shallow casserole. Sauce: melt butter, add spices and flower, stir until smooth. Gradually add artichoke liquid and milk. Cook, stirring, until thick. Remove from heat, add egg and half of cheese. Blend. Pour over artichokes. Sprinkle with remaining cheese, bread crumbs and paprika. Bake for 15 minutes.

ARTICHOKES AU GRATIN

(Serves 8)

2 (9 oz.) pkgs. frozen artichoke hearts

1 T. lemon juice

1/4 cup butter

dash white pepper

1 t. onion salt

1/2 t. prepared mustard

3/4 t. salt

1/3 cup flour

1/2 cup reserved artichoke liquid

1 1/2 cups hot milk

1 egg slightly beaten

1/2 cup grated Swiss cheese

2 T. dry bread crumbs

Paprika

Heat oven to 450 F.

Cook artichokes according to pkg. directions adding lemon juice to water. Drain, reserving 1/2cup liquid. Place artichokes in a single layer in a 9-inch shallow casserole.

Sauce: melt butter, add spices and flower, stir until smooth. Gradually add artichoke liquid and milk. Cook, stirring, until thick. Remove from heat, add egg and half of cheese. Blend. Pour over artichokes. Sprinkle with remaining cheese, bread crumbs and paprika.

Bake for 15 minutes.

RISOTTO Sauté 1 onion, chopped, in 2 T olive oil, until soft. Add 1 c rice, stir to coat, add 1/3 c white wine, let evaporate — add, bit by bit, 5 cups broth (1 can beef broth plus water to 5c).

RISOTTO

Sauté 1 onion, chopped, in 2 T olive oil, until soft.

Add 1 c rice, stir to coat, add 1/3 c white wine, let evaporate — add, bit by bit, 5 cups broth (1 can beef broth plus water to 5c).

CRÈME CARAMEL (For 12) Melt 1 cup sugar in 1/2 cup water in saucepan + cook until golden. Line 12 cups with this caramelized sugar + let it set. Scald 4 cups milk with long piece of vanilla bean. Meanwhile, beat together 6 eggs, 4 additional egg yolks, and 1 cup sugar. Remove vanilla bean + trickle hot milk into egg mixture, whisking constantly. Pour this mixture with care over caramel in cups. Place cups in pan of hot water + into 350° oven for 20-25 min, until point of knife comes out of center clean. (water must not boil.) Chill + unmold.

CRÈME CARAMEL

(For 12)

Melt 1 cup sugar in 1/2 cup water in saucepan + cook until golden. Line 12 cups with this caramelized sugar + let it set.

Scald 4 cups milk with long piece of vanilla bean. Meanwhile, beat together 6 eggs, 4 additional egg yolks, and 1 cup sugar.

Remove vanilla bean + trickle hot milk into egg mixture, whisking constantly. Pour this mixture with care over caramel in cups.

Place cups in pan of hot water + into 350° oven for 20-25 min, until point of knife comes out of center clean. (water must not boil.) Chill + unmold.

Privacy Policy