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Ingredients
Appears in
By Andrew Dornenburg and Karen Page
Published 1996
- Vanilla ice cream. This is a flavor I love from childhood. My father used to make it in his pastry shop when I was growing up, and I’d always be nearby with a spoon and a bowl. You have to eat vanilla ice cream right from the machine, three minutes before it’s done, so it’s just a little under. Vanilla is a flavor that’s great for crème anglaise, sorbets, or anything! It’s absolutely the best, despite all the complicated flavors out there.
- Caviar. Not because it’s expensive—I just love to eat it with a spoon, as long as it’s fresh and not oversalted. Its creaminess and texture are unique. (See Hubert Keller’s recipe for Cauliflower Purée with Caviar.)
- Rose hip jam. My father still sends it to me! It’s an elegant confiture. My grandmother used to make a syrup of rose hip, and we would add water and make it into a drink like lemonade when we were children.
- Caprina [the Brazilian national drink]. My wife and I serve it at home at the start of parties. It gets a party going in a hour!
- Limes. Lime goes with the Caprina!
- Champagne. It’s festive, and great for special occasions. In a recent article about what chefs have in their refrigerators, all of us had champagne! Mine also had rose hip jam—and chocolate, for my wife.
- Rack of lamb. It’s the meat I eat the most. Lamb is very simple; simply roast it and add some roast garlic and a simple, uncomplicated sauce.
- Wild strawberries [fraises des bois]. It’s a fancy thing. As a kid, my parents had a house in the mountains, and we would pick them in the woods. Their flavor cannot be beaten. They’re like the ultimate jewels, or diamonds—so full of flavor! And I could put them on my ice cream.
- Oysters (Belon triple-zero). They’re big, but not overpowering—so delicate, you could eat one or twelve.
- Truffles. It’s an ingredient that is a miracle. With all the money, scientists, and technology, these are only a product of nature. And with scrambled eggs, they’re the ultimate!
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