Posts Tagged ‘cooking’
September 16, 2013 | by Cheryl Lu-Lien Tan
Fingers deep, I kneaded. Fighting the urge to be careless and quick, I kept the pace rhythmic, slow. Each squeeze, I hoped, would gently ease the flavors—knobby bits of garlic, finely chopped capers, smatterings of dry spices—into the marbled mound before me.
I had made burgers before, countless times on countless evenings. This one was different; I wasn’t making just any burger—I was attempting to recreate Hemingway’s hamburger. And it had to be just right.
My quest had begun in May when I read a newspaper story about two thousand newly digitized documents of Ernest Hemingway’s personal papers in Cuba finally wending their way to the John F. Kennedy Presidential Library and Museum in Boston. This was the second batch of Hemingway papers to arrive from his home in Cuba, where he lived from 1939 to 1960, and wrote numerous stories and the celebrated novels For Whom the Bell Tolls and The Old Man and the Sea.
In his Havana home—Finca Vigía, or “Lookout Farm,” a large house and sprawling tropical gardens filled with mango and almond trees—between tapping out books like A Moveable Feast (while standing up at his typewriter), he also enjoyed dining well and entertaining. The ubiquitous Hemingway Daiquiri, after all, comes from his time in Havana, when he wandered into the El Floridita bar, had his first taste of a daiquiri, then ordered another with no sugar—and double the rum. (So the story goes, anyway.)
August 16, 2013 | by Sadie Stein
March 28, 2013 | by Tim Small
Alexa Karolinski is an old friend. I first met her in 2005, when I was the editor at VICE Italy, in Milan, and she was a particularly bright intern at the VICE Germany office. Alexa quit VICE a few months after I met her; she then moved to Paris for a while, started working in television for ARTE, met her husband, moved back to Berlin, and then moved to New York three years ago, where she studied documentary filmmaking at the School of Visual Arts. And now she is a film director. Oma & Bella, her first feature-length film, began as her thesis, and was then released in German cinemas after being accepted at the Berlin Film Festival last year. If, like me, you have any sort of fascination with World War II, food, and your grandma, it is an absolutely must-see documentary.
Oma & Bella tells the story of best friends Bella Katz and Regina Karolinski (Alexa’s grandmother), two octogenarian Holocaust survivors among the oldest surviving members of Berlin’s Jewish community, who moved in together when Regina had a hip operation. They spend most of their time cooking traditional Eastern European Jewish food, giving that food to their family, talking about food, organizing dinners, going food shopping, preparing food, washing the utensils they use to prepare food, putting food in Tupperware and freezing it, and occasionally taking a break from the food in the form of an amble to the park or the cemetery. With a delicate grace and a warm sense of humor, Alexa made one of the most touching portraits of an elderly couple―and of Holocaust survivors―I have ever seen on screen.
A few months after the movie was released, we collaborated on The Oma & Bella Cookbook. That is to say: when Alexa told me she wanted to make a cookbook that would collect the movie’s recipes, I begged her to let the Milan Review design it.
I recently got on Skype with Alexa to talk about her movie, grandparents, and food.
So, tell me—exactly when did you decide to make this movie?
It began about three years ago, when I was living in Berlin and decided that I wanted to learn how to cook. At the time I couldn’t cook anything more complicated than scrambled eggs and I decided that one day, my children—the children I don’t have yet—should be able to eat the food I grew up with. Therefore, I needed to learn that from my grandmother, and from her best friend, Bella, who she lives with. So I started cooking with them and then I kind of decided very quickly that it wasn’t enough to just cook with them, that I would have needed to write down the recipes and make a cookbook out of it.
It must have been daunting.
Yes. And they don’t cook with measurements—they go by eye—so I had to learn how to cook with them and invent the measurements just by watching them cook. So basically I started this cookbook project, and within that cookbook project I was looking for a visual landscape. And one day I kind of decided, knowing that I was going to go back to film school, to rent a camera and, just for fun, film them. Then I cut a two-minute teaser out of that, just to teach myself how to use Final Cut. And then, when I moved to New York, I showed this around, mostly just to show some friends how much I love my grandmother and how amazing she is. And people were like, This is gonna be your thesis film, and I kind of thought, Yeah, I guess it is. Read More »
January 25, 2013 | by Sadie Stein
The first time I cooked for him, it was the height of August. The meal was very simple: a salad; a pasta; some peaches I roasted and served with ice cream. Nothing special. And he seemed to like it okay. But the writing was on the wall: this was a man who ate to live, and not the other way round.
For some of us, this is unthinkable. I am always plotting my next meal, mulling over my last, calculating my degree of appetite. Those days when illness robs me of hunger are among my most hopeless. I remember food scenes in movies and books better than others. The city is mentally mapped by cookies and hamburgers; noodle stands are my landmarks; a trip is an opportunity to eat new things, and work up an appetite, and try more. Read More »
November 15, 2012 | by Sadie Stein
July 3, 2012 | by Margaret Eby
The local Junior League cookbook is the culinary bible of the Southern home. Every kitchen of my Alabama childhood had at least one well-worn copy of Magic, the Junior League of Birmingham’s 1983 recipe collection, with an enticing yellow-spiral binding and entries on everything from shrimp salad to banana pudding. Some would also have a copy of Palates, Platters, and Other Such Matters, the JLB’s 1950 edition, notable for its more liberal inclusion of lard and mayonnaise. Like every Junior League cookbook, the recipes were sourced from the community and thus varied wildly both in quality and in method of preparation. Still, the hand-me-down wisdom from Birmingham’s residents on how to properly prepare venison skewers or pimiento-cheese eggs had an authority that no celebrity chef or French instructor could muster. They were part of the trusted pantheon that my parents, whose taste ran more to grilled fish and apple pies than deep-fried catfish and layer cakes, would consult whenever a dish needed some extra flair. When I moved up to New York for college, my mother bequeathed me the most useful items she could think of for the journey: a ceramic teapot, a CD of Thin Lizzy’s greatest hits, and a copy of the newest JLB cookbook, Food for Thought.
It was part homesickness, part tiring of the endless meal-plan tuna melts that caused me to leaf through Food for Thought for more than just the pictures and familiar contributor names. (In scanning the index of recipes, certain contributors jumped out: the mother of a junior high crush, the organizer of the reception of my first and only debutante event, the family for whom my high school auditorium was named.) Sandwiched between essays waxing nostalgic about grits and poking fun at California cuisine were the dishes that taught me how to cook in earnest. After teenage years full of longing for escape from my muggy Southern home, I began, in my little dorm on 116th Street, clumsily making vats of overly spiced gumbo and punch bowls of mint juleps for my bewildered but grateful roommates. Read More »