Why I love the Wednesday Times.

I am so making this.

At Hearth they made a lemon confit that got mixed with roasted red pepper as a garnish for crudo. I used to make the lemon confit. It was painstaking but I enjoyed it. Theirs was a savory confit made with salt and olive oil. Once prepared the lemon slices remained stored in the oil and the mixture became intensely perfurmed with the oils from the lemon rind. Mmm. I think it might be kind of delicious to make a lemon confit focaccia--could be very tangy and dense, a nice compliment perhaps to a cioppino or other sort of fish stew.

I might also make this. I sure love me some fennel.

In other news, was anyone else surprised to find out that Padma of Top Chef fame is married to Salman Rushdie?

Blowing off Top Chef steam.

So, honestly, what is the deal with this season's cast? They can be some mean SOBs. Marcel thinks he's hot shit, sure. But who doesn't in that kitchen? They've all got egos to battle. I think Marcel is really soigné, even if his instincts are sometimes spotty (like, what was that weird coffee-essence steak quickfire thingie?). Cook and let cook, people!

Now, Marcel's dessert tonight looked really luscious to me, what with the fresh cherries and cream and chocolate. I think his presentation was too cool and arty, though, which is probably why the judges didn't think it screamed lust. Had it been me, miss-Chefty-Lee, who pulled the Lust knife, I would have prepared a trio of oysters: one spicy (sambal & orange zest), one warm (poached in a ginger-infused cream) and one sweet (splashed with a rosewater-champagne mignonette). And, assuming my budget allowed, I would have accompanied the oysters with a glass of champagne or prosecco. That, my friends, is the way we talk about lust.

Alright, so at this point you may be completely lost. Go here if you're not already familiar with this show. It's total brain candy, but I just can't stop myself.