Kumquat Connection

Week 14: Coconut

Hey Leigh,

I'm having writer's block. Luckily Matt took a rockin' picture of my coconut soup a couple weekends ago, so give that a stare while I think of something profound to write about coconuts:

Lately, I've been on a mad tear for Thai food. I claim not to have a favorite food (save for cheese, champagne and cake) but Thai food is definitely up there. I've shared my theory with you before, but I think the deal is this: whenever I've been cooking like mad (and I have been lately....Christmas baked goods, holiday party food, etc) I feel like eating something totally unrecognizable. Similar to the day after Thanksgiving...after having cooked for 10 hours, I needed something that I had no idea what was in it. Of course, you didn't disappoint and in ridiculously freezing weather we hiked to Chicago's unofficial "Little Ethiopia" for mysterious foods. I was close to gitty when said mysterious foods arrived sans utensils at our table. Sure, I saw a chicken leg and a few beans in there, but hell if I knew what any of it really was.

Ipo For Coconuts

 

Hi Bon,

A few weeks ago, I mentioned I discovered the Spice House with my sister, Maggie.  I did not, however, share our biggest endeavor during her visit to Chicago.  You already know Maggie goes big in the kitchen.  You read her story about the crab cooking contest.  You won't be surprised, then, that Maggie sent me the following email one week before she arrived in Chicago:

"I hope they have coconuts in Chicago, because we should totally make the coconut bread that my roomies made tonight.  It is like heaven.  Kind of like a biscuit.  And all that's in it is coconut, flour, sugar, and water.  They baked it in banana leaves, which held in the moisture.  : )"

Predatory Eel Heads, Ephemeral Beets-- The Kumquat Connects!

  A photo essay of the feast we created during Bonnie's visit to Chicago.  We had not cooked together in the same kitchen for over two years!  In the captions below each photo, you will find our respective commentary.

There was special inspiration behind the delicious bouillabaisse (French fish stew) we made.  For the details, and some fabulous French folklore about this hearty stew, head over here.