April52009
4/3/09 - Rabbit Stew.
In Typography, we are currently working on a printing press project. Happily for me, our theme this semester is recipes.
First, we visited the Rare Books & Manuscript library, where we spent the morning browsing through all sorts of cookbooks. The resource ranged from serious manuals composed in Middle English to cartoon booklets elaborating on the various ways of preparing insects. From the seemingly endless possibilities, we selected a few recipes that drew our attention.
In the next class, we narrowed down our choices to fit onto a single card and proceeded to approach the material with an eye for design. Tomorrow we are sending out our creations to make plates for the press. I am looking forward to having ink-stained hands in the weeks to follow.
***
The first time I worked with Missy was in the beginning of the semester. We had to prepare a presentation together for class. Out of the blue, I asked her what five words she would use to describe herself.
Epicurean, was one of her answers.
I remembered this well, but it didn’t occur to me until recently, that we should really make a meal together.
I saw that she was working on a recipe for Rabbit Stew. Because I had seen rabbits sold at the Reading Terminal Market, I half-jokingly suggested that we should try to make it. To my surprise, she agreed right away.
***
Our rabbit was a little over 3 pounds. It was the entire thing, with the legs tied together and the organs still inside. Fortunately, it was already skinned and there was no head to remind us of its original form.
I had never even taken a whole chicken apart, but from watching others, I know the key lies in understanding anatomy, then making intelligent cuts to loosen joints and muscles. I spent a while massaging the rabbit to familiarize myself with its structure, then made my cuts.
While I worked on the meat, Missy halved the new potatoes and spread them in a pan topped with herbs and butter for baking. Working at our own cutting boards, we chopped peppers and ham, then sliced carrots and onions to throw into the stew.
While we waited for the soup to simmer, I copied dishes from Missy’s recipe book. A relaxed Friday of exploring and celebrating food.
I’m so excited that you love cooking! She said.
Likewise
I made myself a promise that the next time someone describes herself as epicurean, I am going to invite her into my kitchen in a heartbeat.
***
The meat was similar to chicken, only better. The texture feels more complete in its density, but somehow also more tender.
I cooked all day, then tangoed all night in a gallery at First Firday.
Life does not get much better than this.
