Hot

It's not exactly pepper season. But it's so bloody cold that we need something very hot. Enter the world market, and cayenne and Thai chiles. Chillies. Chilis. 

The plan is to make shatta, a hot sauce from the Eastern Mediterranean. There is a recipe for it in Sami Tamimi's beautiful cookbook Falastin (a.k.a Palestine - there is no p-sound in Arabic), where the chopped peppers are fermented conservatively in the fridge. I'm throwing caution to the whipping, doom-laden winds and will ferment at room temperature, since very little happens in the cold. 

Stay tuned.

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Signs and wonders

Invasive, delicious, and it perseveres, nay, thrives!...in winter. Field garlic. Allium vineale. Right now relishing the snow.

Tonight it will add welcome green pungency to a chicken pot pie.

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 Book a Winter Walk and Picnic

Durian Ice Cream: First, Catch Your Hedgehog

I found my hedgehog frozen, shivering in the vast produce section of Fei Long Market, on 8th Avenue in Brooklyn's Sunset Park neighborhood. Tiny crystals of frost nestled between the prickles. It joined my bag of bitter melons and mustard hearts and stem lettuce. 

At home, I banished the durian to the cold terrace overnight, in case its infamous smell evicted us in the wee hours. And the next day I let it thaw at room temperature. 

By this time I could smell it. To me, it's not offensive at all. It's more scent than smell - strong, but in a tropically assertive and suggestively layered way. Like truffles. But not. The Frenchman disagrees completely: It smells like trash, he offered, when I held it under his long French nose. Well, I said, I'm about about to make some trash ice cream. 

He backed away.

In Manhattan's Chinatown I've bought durian by the wedge from a sidewalk fruit vendor, who also provided a spoon to attack its custardy innards. The whole, heavy fruit, sealed in serious prickles, looks intimidating. But as mine thawed it split helpfully at the tip. Steadying the durian with an oven-mitt-clad left hand I wiggled a sharp paring knife into that crack and followed it, slicing towards the stem. The leathery skin gave way surprisingly easily. 

The knife repeated that pattern, tip to stem, until the durian fell into five parts, each with double rows of segmented, custard-soft pulp, each segment hiding an enormous seed. 

I ate a couple of segments, the flavor very strong and very rich. Also very more-ish. But my mission was ice cream, to see if I could recreate the best ice cream I can remember eating, from the tiniest Thai restaurant, now very much a memory, on 4th Street (or was it 8th...) in the East Village. That place taught me a lot about food.

The seeds are very easy to remove - each is about two inches long. Once pulped, I puréed this natural custard in the food processor. At the last minute, tasting it - so rich - I decided to add some slices of yuzu from my huge jar of yuzu syrup. This super-aromatic citrus's uplifting and uncomplicated high notes were exactly what the heavier, sexier durian needed. 

Instant pudding, prior to freezing: durian and yuzu.

I had frozen the bowl of the ice cream maker overnight. Instead of cream, I added half-and-half, one cupful to the two cups of pulp. No sugar. In 20 minutes, it was close to frozen. 

And there you have it. Durian ice cream (with yuzu zest atop). It was very, very good. 

A pint went to Burmese and Hungarian friends in Prospect Heights, on the other side of the park. A pint went into me. The Frenchman wanted nothing to do with it.

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True North

(Photo note: I shot these through double-glazed windows and a bugscreen. The flicker would like you to know that he's sharper than he appears.)

We have had several noteworthy bird visitors on the terrace. A red-tailed hawk that eviscerated its pigeon prey in a window box (while Nkwe Pirelli, our cat, stood on his long hind legs and beat his white-tipped feet against the glass door). A kestrel, shopping for sparrows. A Cooper's hawk, more interested in doves. During migration there are occasional, tiny songbirds. Our regular winter guests include red-bellied and downy woodpeckers, juncos, white-throated sparrows. The doves. 

And now, a northern flicker. I think he's David Lynch.

I mean, not really. But maybe. He flies in from the north, too. True north, not the off-set north of the city's grid.

I love these birds. They are usually so very shy. And I have never seen one in winter. They congregate in autumn and we see flocks of them peering at us from behind the headstones at nearby Historic Green-Wood Cemetery. You just glance at them and they're off, their white rumps bee-lining for the trees.

So watching this northern flicker return every morning for the last week is a kind of feathered gift. He decimates the suet, pieces flying. Later, the small birds come and clean it up.

They're funny birds. Curious, careful. And in real life, when not hanging from suet feeders, they feed not in the trees, but on the ground, hunting ants and other insects. 

Bird flu: So far, the wild birds it affects seem to be water birds and raptors. Songbirds seem less prone to the illness, but data might also be lacking. When the suet block is eaten I take down the feeder, scrub it and give it a 5-minute Chlorox bath, rinse well, and out it back up. I also disinfect the birdbath weekly. It's not perfect, but better than nothing.

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 ACLU

Then, and now

Seeing red. Well, deep orange? Amber? A rufous hue? This is the perfect stage, not in a renewed presidency, not in the world, but in the short, truncated life of a tulip. Full blown. 

Supper began with snacks of olives that I salt-cured, given to me by the friend who came over last night to eat them. She grew them, just a few blocks west of us. Then, a couple of salads, drenched in a bright dressing of Thai lime juice (from the happier of our two trees) with fish sauce and some sugar: crisp endive, thin rounds of watermelon radish, a shaved heart of mustard, and tiny, vinegar-soused cucumbers. And another of peeled and naked pomelo sections, topped with fried shallots. After that, the duck legs, simmered forever in shoyu with many bay leaves (our tree, yay), on a starchy foundation of lacy lotus roots. With a side plate of chilled spinach stems, with shoyu and ginger and crisp sesame seeds. Followed by durian ice cream, just-churned, and cherimoya granita. 

Life in the big, evil city, where dozens of cultures collide daily and (mostly) get along.

Cherimoyas (custard apples) are in season for another couple of months, in California. I highly recommend treating yourself to a box, if you live within shipping reach of Rincon Tropics (a small business with a real, live human owner) whose fruit is wonderful and whose shredded paper packaging makes unpacking it a treasure hunt.

My granita recipe is at Gardenista.

That's all I've got. But we're all going to have to do better than gape, as each new violence unfolds. It is beyond anyone's experience, but catch up we must. If you don't already belong to the American Civil Liberties Union, there has never been a more insistent need to join. 

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ACLU

Guavas

Buy some little guavas (from Mexico. Before those tariffs change their price). 

It's OK if they are still rather green and hard. Release them into a bowl and leave them on a counter. In a few days, as they turn pale yellow, you will come home from the grey outdoors and you will be greeted by that very specific, very not-winter guava aroma. Like a Sauvignon blanc from New Zealand (or South Africa's Overberg), or very fruity and somehow appealing cat pee. But it's actually just guava, and wonderful. (Our cat is smell-free, he begs me to explain. I would explain right back at him that it is because we scoop his litter immediately, like the cat-servants we are...)

How you eat them is up to you. But I do have some ideas...

Here in Brooklyn these small guavas can be found at most corner grocers, fruit stands, and supermarkets. Right now they are clam-shelling at about $3.99 to $4.99 for around eight fruit per clamshell. Yes, I would like the plastic to be converted, toot sweet, into biodegradable packaging. It is possible.

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Citrus Candy, But Real

A sweet flood of tiny-tiny Kishu mandarins arrived at our door some weeks ago, a gift from a citrus grower. I had been making all things citrus - candied pomelo peel, fermented yuzu syrup - but this windfall led to an interesting discovery: they can be dried, whole! I made a first, tentative batch, and then, when I had eaten that entire dried batch in one sitting, I made some more, taking notes.

After peeling, I placed them in the lowest of ovens, on a parchment covered baking sheet. I wasn't sure at what point they would seem "done," but learned that there is a cusp of perfection, achieved just before their sugars begin to darken and turn them a little bitter.

It is not easy to convey their flavor: Mandarin, yes, but deeply intensified. Later, I played with other seedless, easy-peel citrus fruit, and now find it hard to choose which I like better. the whole fruit, or the segments, which become chip-like and crisp.

You decide. My method is now up on Gardenista: Dried, Naked Citrus. I believe it will make you very happy.

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