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Jessica Brown
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Hi Ruth, Pumpkin update here- I just used all Emmenthaler, and added fresh Parmesan and black pepper. Also, this year I roasted and seasoned the seeds first. and then sprinkled them on top with a little more nutmeg. It was delicious and savory- if not just a little too sharp. I served it with fresh tomato slices, raw broccoli, and hearty beers. That pumpkin is always so gorgeous, and makes the house so warm and comforting. It smelled like smoky bacon in the oven. Next year though, I think I'll return to the Gruyere. Thanks again for the reply. And thank you Kristinalese, Zingerman's on my list of places to visit while here. Happy Halloween, Best, Jessica
Toggle Commented Oct 31, 2014 on Another Paris Meal to Love at Ruth Reichl
Thank you for your reply Ruth. I will let you know what I decide to use, and how it turns out. Comte would be awesome, but am doubtful. We'll see what happens. Thanks again! Best, Jessica
Toggle Commented Oct 14, 2014 on Another Paris Meal to Love at Ruth Reichl
Dear Ruth, These pictures are absolutely beautiful. That bread looks particularly rich and warm! I have a quick question for you, sorry to leave it here, but unsure of where to post it. I'm a writer from Chicago who has corresponded with you a couple of times before. Every October I make your Swiss Pumpkin. Recently I relocated to Kalamazoo, Michigan and I can't find Gruyere anywhere. I'm sure it's here somewhere, but I want to make the pumpkin for this weekend. I bought the Emmenthaler, but am wondering if I can substitute something else for the Gruyere? I have Swiss, Cheddar, and Parmesan shreds in the fridge, but am pretty sure that would ruin the dish. I love serving this dish every year.And even if I could find the Gruyere, I may need to substitute it for something a little more affordable. Thank you for taking the time to read this note. If you have any ideas please let me know. I loved Delicious by the way! Heartwarming and true, and loved the universally humane moments throughout the novel. Thanks again! Best, Jessica Freeman
Toggle Commented Oct 13, 2014 on Another Paris Meal to Love at Ruth Reichl
Made your pumpkin last night; thanks for your reply about the cream vs. chicken broth. I used organic milk and cream- This was truly amazing, complete and delicious. I served it with asparagus, zucchini and carrots, it smelled savory and earthy and really felt like fall! Not a bit was left at the end. Thanks again
Toggle Commented Oct 9, 2010 on Things I Love 2 at Ruth Reichl
Not sure if this is a good place to ask, but I dont have twitter. Making swiss pumpkin recipe on Friday night. Have been wanting to for years and finally was was able to get an organic pumpkin and gruyere. Just wondering is there a way to replace the chicken broth with something else? Have a vegetarian in our midst. The non -chicken broths are kind of weird and synthetic to me. Any ideas? Thanks to whom ever replies. Jessica
Toggle Commented Oct 6, 2010 on My Lunch at Daniel at Ruth Reichl
This was so completely enjoyable to read; much in the same vain as literary or film criticism. Something from above that really interests me is Colman Andrews's comment "tend to think that they should be able to—that they have the right to be able to—reproduce the most elaborate and labor-intensive of restaurant dishes"; this is so true of dance, food, writing and film- and an ongoing problem, I think especially of American life-not just enjoying but constant need to recreate. So fun to read!
Toggle Commented Oct 4, 2010 on Lunch at Daniel, 2 at Ruth Reichl
Your books have had such a profound effect on me in my twenties! As a writer, artist and someone who spent thier childhood cooking and finding peace in the kitchen- you made me feel ok at times when I couldnt. Always wanted to write you, but wasnt sure of the words. Anyway, Best wishes and many thanks to you for all you have written! Hope fall is soft and gentle and filled with beauty for you
Toggle Commented Sep 13, 2010 on The Art of Farming at Ruth Reichl
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Sep 13, 2010