What a week. Our manuscript for the new cookbook is due soon. So Matt is shooting, I’m cooking like crazy and we’re both up to our elbows in dirty dishes. The delivery is always hectic and hell, this is our 5th book. We know how this goes. It’s miles from going to print- layout, art, the cover, and edits come next- but it’s still a big milestone. And an exhausting one. I’ve always viewed our books as a snapshot in time, a reflection of how I’m cooking during the year and a half of book production. You can see the changes in the photos Matt takes, in how my food tastes from book to book. It takes a lot for us to pull all that out of ourselves. My recipe notebooks are scribbled on, over and over, their pages sticky from quick notes and updated measurements. Then I sit down to type them up, get hungry as hell, and decide to procrastinate by cooking up these recipes for y’all, our lovely recipe club here in The Broiler Room. Thank fuck it’s Fall because inspiration is everywhere.
This week while Matt is down with COVID- he’s already on the mend- we had to postpone some photography but it gave me more time to plan out the next couple weeks of recipes for you guys. We’re gonna try something different. I’m going to cook two recipes over the next editions of this newsletter that eventually come together for a third dish that’ll be worth the build up. Ya know, kinda like a Street Fighter combo.
I’m never sure how difficult or time consuming you guys are willing to get with these recipes, so spreading this over a couple weeks feels like a good compromise. You can either cook along with me or wait for the third one to drop to opt-in. Like binge watching a show. If y’all like that format we can keep going with it so we can make some more ✨elevated✨ dishes for the holiday season. But this week we’re starting small with a Fall Spiced Maple Syrup.
It’s honestly offensive how good, and dead-simple this recipe is. It’s a simmer and serve. Nothing easier than that. But damnnnn, the results are bigger than the sum of its parts. Serve it over your favorite pancakes or waffles, or even alongside buttered toast as a sorta dip. Swirl it into warm apple cider, make a compound butter with it and slather it on cornbread. Hell, you might even walk into your kitchen and find your wife taking shots of it next to an open fridge door like I did. It’s that good. Plus it’ll keep for a few weeks in the fridge while we bake up something good to use it on.
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