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Home / Travel / ‘Domestic Daddy’ on Zuni Cafe’s Cookbook, Travels to India, and a Pea Soup …
‘Domestic Daddy’ on Zuni Cafe’s Cookbook, Travels to India, and a Pea Soup …

‘Domestic Daddy’ on Zuni Cafe’s Cookbook, Travels to India, and a Pea Soup …

'Domestic Daddy' on Zuni Cafe's Cookbook, Travels to India, and a Pea Soup Mishap


We’re so desirous by Christopher Nordquist, a blogger behind Domestic Daddy. The former high-powered profession is amatory his shift into a stay-at-home father, that comes by in his recipes for coq au vin and margarita pizza. They’re excellent, native dishes ideal for pity with a people we love.


On Monday, we learned about Nordquist’s globe-trotting childhood and his foodie-in-training daughter’s adore of stinky blue cheese, though we still had a few some-more questions for him. Below, Nordquist dishes on a glories of “humble parsley,” hating dill, and pouring olive oil on vanilla ice cream. (It’s surprisingly delicious.)


Favorite food:
Warm buttered toast—with sourdough bread from San Francisco and well-bred butter from France.


Go-to kitchen utensil:
My fingers.


Most underappreciated ingredient, in your opinion:
Humble parsley! It’s everywhere as a garnish, of course, though people don’t use adequate of it to unequivocally conclude a uninformed and sharp-witted flavor. we infrequently even toss it into salads.


Oddest season combo that we love:
Vanilla ice cream with a inexhaustible flow of good olive oil and a shower of flaky salt. There are people (whose opinions we differently respect) who can hardly watch me eat this, though we adore it.


Kitchen “sin” for that we won’t apologize:
I’m flattering infrequent with death dates on mixture that will be cooked. (The nose knows.) And we never explanation yeast, though we doubt anyone cares about that.


Essential cookbook:
The Zuni Café Cookbook by a late Judy Rodgers.


Culinary “eureka!” moment:
Traveling to India and realizing there was a whole universe of flavors we hadn’t known.


Splurgiest kitchen purchase:
Imported butters that are wrapped like Christmas presents and make we consider you’ve never tasted butter before. Worth every centime.


You’re about to punch a large one. What’s your final supper?
A Manhattan (rye not bourbon), Kumamoto oysters (with mignonette), Caesar salad (extra croutons done from chewy Acme bread), Zuni Café’s fry duck with bread salad (with a good Chateauneuf-du-Pape wine), apricot spicy with churned cream (unsweetened), and a crater of Peet’s coffee, black (Major Dickason’s Blend).


Proudest food moment:
When my 6 year-old daughter told me that we done a best pizza in a world.


Toughest plate you’ve mastered:
One of a simplest ones—roast chicken with crispy, mahogany-colored skin and super-moist meat.


Kitchen ability we wish to learn:
How to sauté properly. That is, make things burst in a vessel (and not out of it) with that jerking motion, that we can’t get right.


Best thing your relatives taught we about food:
Try everything!


Caramel or prohibited fudge:
Caramel—salty.


Hamburger or prohibited dog:
Hamburger, though a doubt.


Cheese or pepperoni pizza:
Cheese. But not too much.


Ingredient that we usually can’t stand:
Dill. we know it’s a ideally important herb, though it hull all for me.


You can usually eat one form of cuisine for a rest of your life. What is it? 
Italian. (I suspicion about a some-more surprising answer, though we was disturbed that someday someone would reason me to it.)


Dream vacation mark (for eating, of course):
The Amalfi coast.


Ingredient or apparatus that we always buy in bulk:
Tellicherry peppercorns.


Oldest thing in your kitchen:
My partner David’s grandmother’s flour sifter.

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