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Quote by Amanda Elliot

“My thoughts were mixed-up as the apple, hard-boiled egg, goat cheese, and steelhead trout salad I'd gotten once at Sweetgreen when my brain short-circuited in front of the make-your-own-options. (The salad barista---is that what they're called?---had asked me if I was totally sure twice.)”

Quote by Amanda Elliot

Book:Best Served Hot
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Best Served Hot

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Amanda Elliot

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“Jasmine licked her finger and flipped through her notes: Smoked Chicken with Pureed Spiced Lentils, Hot Ham and Bacon Biscuits, Cassoulet Salad with Garlic Sausages. After three cookbooks, she was finally finding her voice. She had discovered her future lay in rustic, not structure. Oh, she had tried the nouvelle rage. Who could forget her Breast of Chicken on a Bed of Pureed Grapes, her Diced Brie and Kumquat Salsa, her Orange and Chocolate Salad with Grand Marnier Vinaigrette? But her instincts had rightly moved her closer to large portions. She hated the increasing fad of so much visible white plate. She preferred mounds of gorgeous food and puddles of sauces. Jasmine kneaded her heavy flesh and smiled. She had finally found her term. She was going to be a gastrofeminist. She would be Queen of Abundance, Empress of Excess. No apologies of appetite for her, no 'No thank you, I'm full,' no pushing away her plate with a sad but weary smile. Her dishes would fulfill the deepest, most primal urge. Beef stews enriched with chocolate and a hint of cinnamon, apple cakes dripping with Calvados and butter, pork sautéed with shallots, lots of cream, and mustard.”

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“I love this place already," Max says as he gazes at the flying saucer not op of the blue-and-coral-pink building that is South Beach Fish Market. The hole-in-the-wall seafood joint is quirky for sure with the random artwork and sculptures all over the exterior. Giant cartoon renderings of fish and crustaceans in vivid colors adorn the outside, while the roof boasts a silver flying saucer and a lighthouse. "Wait until you taste the food," I say. It's a long wait in line, but I know once we get our meals and find a spot to sit down at one of the outdoor picnic tables, it'll be worth it. As we sit down, I savor the clear summer weather with the sun shining bright above us, offering warmth against the brisk coastal breeze. When the aroma of spices, lemon, and batter hits my nose, my stomach roars. I inhale my fish and chips before Max is even halfway done with his oysters and halibut. "Damn," he says around a mouthful of food. "Sometimes I forget how monstrous your appetite is. I would have never guessed given your size. But every time I watch you eat, I'm reminded all over again." I dig into my clam chowder. "Food is my life. I am not ashamed of it.”

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“I love this place already," Max says as he gazes at the flying saucer on top of the blue-and-coral-pink building that is South Beach Fish Market. The hole-in-the-wall seafood joint is quirky for sure with the random artwork and sculptures all over the exterior. Giant cartoon renderings of fish and crustaceans in vivid colors adorn the outside, while the roof boasts a silver flying saucer and a lighthouse. "Wait until you taste the food," I say. It's a long wait in line, but I know once we get our meals and find a spot to sit down at one of the outdoor picnic tables, it'll be worth it. As we sit down, I savor the clear summer weather with the sun shining bright above us, offering warmth against the brisk coastal breeze. When the aroma of spices, lemon, and batter hits my nose, my stomach roars. I inhale my fish and chips before Max is even halfway done with his oysters and halibut. "Damn," he says around a mouthful of food. "Sometimes I forget how monstrous your appetite is. I would have never guessed given your size. But every time I watch you eat, I'm reminded all over again." I dig into my clam chowder. "Food is my life. I am not ashamed of it.”

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“Then just when I thought I was going to really break down for a good cry, I remembered a large bag of pistachio nuts in the back of the pantry. I don't know what made me think of them. I had hidden them beneath several packages of dried pasta. Sam liked pistachio nuts. I bought them for a cake recipe I had seen in Gourmet. I stood up like a sleepwalker, my hands empty of sheets or shoes. I would take care of all this once the cake was in the oven. The recipe was from several months ago. I didn't remember which issue. I would find it. I would bake a cake. My father liked exotic things. On the rare occasions we went out to dinner together over the years, he always wanted us to go to some little Ethiopian restaurant down a back alley or he would say he had to have Mongolian food. He would like this cake. It was Iranian. There was a full tablespoon of cardamom sifted in with the flour, and I could imagine that it would make the cake taste nearly peppered, which would serve to balance out all the salt. I stood in the kitchen, reading the magazine while the sharp husks of the nuts bit into the pads of my fingers. I rolled the nut meat between my palms until the bright spring green of the pistachios shone in my hands, a fist full of emeralds. I would grind the nuts into powder without letting them turn to paste. I would butter the parchment paper and line the bottom of the pan. It was the steps, the clear and simple rules baking, that soothed me. My father would love this cake, and my mother would find this cake interesting, and Sam wouldn't be crazy about it but he'd be hungry and have a slice anyway. Maybe I could convince Camille it wasn't a cake at all. Maybe I could bring them all together, or at least that's what I dreamed about while I measured out the oil.”

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“I go to the counter and take a blondie off the rack I used to do the chocolate drizzle and bite into it. They have browned butter and a combination of dark and light brown sugar, which gives them a deep caramel tang. The pistachios have retained their crunch, and the figs are just slightly tart. The white chocolate takes the whole thing over the top, and I know that, if nothing else, I can cook.”

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