Erica Cook Quotes

I’m not interested in competing with anyone. I hope we all make it.

We are all just ingredients, Tom What matters is the grace with which you cook the meal

We’re all just ingredients. What matters is the grace with which you cook the meal.

Lillian sometimes wondered why psychologists focused so much on a couple’s life in their bedroom. You could learn everything about a couple just watching their kitchen choreography as they prepared dinner.

When a couple came to class together, it meant something else entirely - food as a solution, a diversion, or, occasionally, a playground.

Maybe your mind won't remember what I cooked last week, but your body will.

While the egg yolks cooled, he directed the beaters at the egg whites, setting the mixer on high speed that sent small bubbles giggling to the side of the bowl, where a few became many until they were a white froth rising up and then lying down again in patters and ridges, leaving an intricate design like the ribs of a leaf in the wake of the beaters

We’re practicing corporate law at the biggest firm in the entire world. Whether we know it or not, we’re blazing a trail for women in the future. The key to having it all is redefining what ‘all’ is. I wanted three kids. That means I have two nannies. I want them to eat home-cooked meals every night. That means I have a chef.

If you stop to think about it, every meal you eat, you eat time—the weeks it takes to ripen a tomato, the years to grow a fig tree. And every meal you cook is time out of your day

We’re all just ingredients, Tom. What matters is the grace with which you cook the meal.

It made no sense to me. Scents were like rain, or birds. They left and came back. They told you their own stories, letting you know when the tide was low or the oatmeal was done cooking or the apple trees were getting ready to bloom. But they never stayed. Even as a young child, however, I understood that those scent-papers were different, magical somehow. They held entire worlds. I could recognize bits of them- the smell of a fruit, but one more full and sweet than anything I had ever tasted. Or an animal, lazier than any I had ever met. Many of the scents were utterly foreign, however- sharp and fast, smooth and unsettling. I wanted to dive into those worlds; I wanted to understand what made their smells. Even more than that, I wanted to be Jack the Scent Hunter, the hero of my father's stories, flying through the canopies of dripping jungles and climbing to the tops of mountains, all to catch the fragrance of one tiny flower.

She looked at the produce stalls, a row of jewels in a case, the colors more subtle in the winter, a Pantone display consisting only of greens, without the raspberries and plums of summer, the pumpkins of autumn. But if anything, the lack of variation allowed her mind to slow and settle, to see the small differences between the almost-greens and creamy whites of a cabbage and a cauliflower, to wake up the senses that had grown lazy and satisfied with the abundance of the previous eight months. Winter was a chromatic palate-cleanser, and she had always greeted it with the pleasure of a tart lemon sorbet, served in a chilled silver bowl between courses.

Dodge looked up and saw me in the window, then lay down in front of the door. Protecting me, I realized. After that, I started watching Dodge all the time. I saw the way he knew by scent alone when Colette's bread was done cooking, or a squirrel was a hundred feet away, or the wind had changed direction. Before he even saw them, he recognized each of the five fishermen who kept their boats in the cove. Most he would go greet, tail wagging, but one he stayed away from. Over the following days, Dodge became my translator of the world outside the house. Through his nose it became safer, and soon I found myself wanting to inhale the air around me as he did, as something pure and alive and full of messages.

I’d left with the notion that I’d made a fool of myself. I guess we never really do understand what people think of us. We spend so much time worrying about the impression we made, when in reality, they’re probably thinking about what to cook for dinner instead.

We made a fire and cooked the clams, adding some wild onions and sea asparagus for flavor, and ate out of bowls made of abalone shells, with mussel shells for spoons and berries for dessert.

Kim thought about all the reasons she did it. The fact that the process took her back to the happiest three years of her life, when she’d spent hours with her foster father, Keith, while Erica had cooked in the next room, listening to her collection of classical music.

This is a quiet advocacy, and it looks an awful lot like really great food on the table at night.

Ever since the year we’d cooked a Thanksgiving dinner for Italians in Bergamo—spreading the table with turkey and stuffing and mashed potatoes and gravy and green beans and creamed onions and cranberry sauce, and then watching their eyes fill with politely disguised horror at the cacophony of so many dishes coming out all at once

Walking home from work that night, I stopped in the Centicore Bookstore on State Street and wandered up and down the aisles. I saw a thin volume of poetry entitled Fruits and Vegetables by Erica Jong. (Jong had not come out with her novel Fear of Flying yet and was still unknown.) The first poem I opened to in the book was about cooking an eggplant!

But what if Oscar—” “Breathes fire and threatens to cook you over a grill?” “I was thinking what if he gets mad, but I think your way works as well.” “Then you shall make for a tasty meal.

Now, when I'm deciding which ingredients to put together, I like to think about the central element in the dish. What flavors would it want? So I want you to think about crabs. Close your eyes. What comes to mind?" Claire obediently lowered her eyelids, feeling her lashes brush against her skin. She thought of the fine hairs on the sides of a crab's body, the way they moved in the water. She thought of the sharp edges of claws moving their way across the wavy sand bed of the sea, of water so pervasive it was air as well as liquid. "Salt," she said aloud, surprising herself. "Good, now keep going," Lillian prompted. "What might we do to contrast or bring out the flavor?" "Garlic," added Carl, "maybe some red pepper flakes." "And butter," said Chloe, "lots of butter.

Lillian put out ingredients- sticks of butter, mounds of chopped onion and minced ginger and garlic, a bottle of white wine, pepper, lemons. "We'll melt the butter first," she explained, "and then cook the onions until they become translucent." The class could hear the small snaps as the onions met the hot surface. "Make sure the butter doesn't brown, though," Lillian cautioned, "or it will taste burned." When the pieces of onion began to disappear into the butter, Lillian quickly added the minced ginger, a new smell, part kiss, part playful slap. Garlic came next, a soft, warm cushion under the ginger, followed by salt and pepper. "You can add some red pepper flakes, if you like," Lillian said, "and more or less garlic or ginger or other ingredients, depending on the mood you're in or the one you wanted to create. Now," she continued, "we'll coat the crab and roast it in the oven.

Mrs. Cohen cooked, too- beef stew that had simmered all day, pancakes that weren't pancakes but a combination of potatoes and onions and warmth that floated through the apartment and snuck into the pockets of his coat. And something she called a kugel, its name as playful as the smell of vanilla and sugar and cinnamon that came from the oven. But Al's favorite thing about being with Mrs. Cohen was Friday night. When he arrived, the apartment would be filled with the fragrance of chicken soup and there was always fresh-baked bread, its surface brown and glistening, lying in a fancy braid across the counter.

Her grandmother's cooking area was small- a tiny sink, no dishwasher, a bit of a counter- but out of it came tortellini filled with meat and nutmeg and covered in butter and sage, soft pillows of gnocchi, roasted chickens that sent the smell of lemon and rosemary slipping through the back roads of the small town, bread that gave a visiting grandchild a reason to unto the kitchen on cold mornings and nestle next to the fireplace, a hunk of warm, newly baked breakfast in each hand.

They drained the red-tinged sherry from the cranberries, tasting as they went. Isabelle dropped the swollen berries like a long ruby necklace across the rosemary and garlic, Antonia adding a thin stream of milky-green olive oil, finally covering the mixture with slices of translucent pink and white pancetta.

Ian held the serving dish while Helen carefully placed on each white plate five squares of ravioli no thicker than paper, their edges crinkled, their surfaces kissed with melted butter, scattered with bits of shallots and hazelnuts, like rice thrown at a wedding. They each took their places at the table. "Happy Thanksgiving, everyone," Lillian said, raising her glass. They sat for a moment, simply looking. The smell from their plates rose with the last bits of steam, butter releasing whispers of shallots and hazelnuts. Antonia raised a bite to her mouth. A quick crunch of hazelnut, and then the pasta gave way easily to her teeth, the pumpkin melting across her tongue, warm and dense, with soft, spicy undercurrents of nutmeg.

The class stood around the large prep table, two cheerful red pots perched on stands at each end, heated by small flickering silver cans underneath. The smell of warming cheese and wine, mellowed with the heat, rose languorously toward their faces, and they all found themselves leaning forward, hypnotized by the smell and the soft bubbling below them. Lillian took a long, two-pronged fork and skewered a piece of baguette from the bowl nearby, dipping it in the simmering fondue and pulling it away, trailing a bridal veil of cheese, which she deftly wrapped around her fork in a swirling motion. She chewed her prize thoughtfully and took a sip of white wine. "Perfect," she declared. Helen prepared a bite and placed the fork inside her mouth,the sharpness of the Gruyère and Emmenthaler mingling with the slight bite of the dry white wine and melting together into something softer, gentler, meeting up with the steady hand of bread supporting the whole confection. Hiding, almost hidden, so she had to take a second bite to be sure, was the playful kiss of cherry kirsch and a whisper of nutmeg.

I thought for our last session we should celebrate spring," Lillian said, coming out of the kitchen with a large blue bowl in her hands. "The first green things coming up through soft earth. I've always thought the year begins in the spring rather than January, anyway. I like the idea of taking the first asparagus of the year, picked right that day, and putting it in a warm, creamy risotto. It celebrates both seasons and takes you from one to the next in just a few bites." They passed the bowl around the table, using the large silver spoon to serve generous helpings. The salad bowl came next, fresh Bibb lettuce and purple onions and orange slices, touched with oil and lemon and orange juice. Then a bread basket, heaped high with slices of fragrant, warm bread.

She opened the kitchen door and the smells came to greet her. The sensual, come-hither scent of chocolate cake. Mint, for the customer who always liked hers fresh-picked for her late-night tea. Red pepper seeds and onion skins, waiting in the compost pail that Finnegan had not, she could tell, emptied last night. Cooked boar meat from a ragout sauce that was a winter tradition, the smell striding toward her like a strong, sweaty hunter.

By the time Lillian had turned twelve ears old, cooking had become her family. It had taught her lessons usually imparted by parents- economy from a limp head of celery left too long in the hydrator, perseverance from the whipping of heavy cream, the power of memories from oregano, whose flavor only grew stronger as it dried. Her love of new ingredients had brought her to Abuelita, the owner of the local Mexican grocery store, who introduced her to avocados and cilantro, and taught her the magic of matching ingredients with personalities to change a person's mood or a life. But the day when twelve-year-old Lillian had handed her mother an apple- fresh-picked from the orchard down the road on an afternoon when Indian summer gave over to autumn- and Lillian's mother had finally looked up from the book she was reading, food achieved a status for Lillian that was almost mystical. "Look how you've grown," Lillian's mother had said, and life had started all over again. There was conversation at dinner, someone else's hand on the brush as it ran through her hair at night. A trip to New York, where they had discovered a secret fondue restaurant, hidden behind wooden shutters during the day, open by candlelight at night. Excursions to farmers' markets and bakeries and a shop that made its own cheese, stretching and pulling the mozzarella like taffy. Finally, Lillian felt like she was cooking for a mother who was paying attention, and she played in an open field of pearl couscous and Thai basil, paella and spanakopita and eggplant Parmesan.

By the time Lillian had turned twelve years old, cooking had become her family. It had taught her lessons usually imparted by parents- economy from a limp head of celery left too long in the hydrator, perseverance from the whipping of heavy cream, the power of memories from oregano, whose flavor only grew stronger as it dried. Her love of new ingredients had brought her to Abuelita, the owner of the local Mexican grocery store, who introduced her to avocados and cilantro, and taught her the magic of matching ingredients with personalities to change a person's mood or a life. But the day when twelve-year-old Lillian had handed her mother an apple- fresh-picked from the orchard down the road on an afternoon when Indian summer gave over to autumn- and Lillian's mother had finally looked up from the book she was reading, food achieved a status for Lillian that was almost mystical. "Look how you've grown," Lillian's mother had said, and life had started all over again. There was conversation at dinner, someone else's hand on the brush as it ran through her hair at night. A trip to New York, where they had discovered a secret fondue restaurant, hidden behind wooden shutters during the day, open by candlelight at night. Excursions to farmers' markets and bakeries and a shop that made its own cheese, stretching and pulling the mozzarella like taffy. Finally, Lillian felt like she was cooking for a mother who was paying attention, and she played in an open field of pearl couscous and Thai basil, paella and spanakopita and eggplant Parmesan.

Now write down three to five things that seem to get in the way of your calm-home vision. ................................................................................................................................. Write down three specific things that make your mornings hectic. ................................................................................................................................. Write down three specific things that make your evenings hectic. ................................................................................................................................. Good. Now keep this with you—you’ll need it for the next step.