Word: creamed
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...plates and colorful napkins. Cabrera distributed shots of mescal, a distilled liquor that is a cousin to tequila. Under her direction, our meal ended up being extraordinary: a mango-jicama salad drizzled with tangy cilantro-garlic vinaigrette, fiery mole paired with Mexican rice and a delicate rose-petal ice cream to cool the palate. The best part? None of us had to do any dishes...
...feast. Sun-dried chili peppers, fresh nuts, chunk chocolate and a score of other ingredients were waiting to be blended into a spicy mole sauce. Crisp jicamas (roots of a local bean plant) had been set aside for salad. The buds of Castilian roses would be transformed into ice cream. It was an ambitious menu?especially since none of us had any idea how to make those dishes. But that was the point. We had enrolled in a daylong cooking class during a family trip to Ciudad Oaxaca, a city as renowned for its cuisine as for its baroque architecture...
...followed by several small sweets from a cake shop. At dinner, she ordered three more salads--although, to be fair, one was served with a tuna fillet and another was shared with the table. And she did scoop up every bite of her dessert, an espresso granita with whipped cream. Still, De Laurentiis turned down nearly all the many alimentary offerings routinely presented to famous chefs by fans and job seekers. Except for two bites of chocolate someone made for her, De Laurentiis ate nothing from the many gift platters. In Mischel's terms, she has acquired "self-regulatory competence...
...room every day--and not just any cookie but one rich in fat and professionally baked to perfection. Actually, both chefs were once just like Mischel's weak-willed subjects. In Goin's first restaurant job, she would stand in the walk-in and eat so much ice cream with strawberries that she couldn't touch dinner. De Laurentiis was even worse. As a student at Le Cordon Bleu Paris, she often ate only what she cooked. "Some days were just pastry days," she says. "So Giada made about 50 croissants. Well, Giada ate 50 croissants." Eventually she gained...
...feast. Sun-dried chili peppers, fresh nuts, chunk chocolate and a score of other ingredients were waiting to be blended into a spicy mole sauce. Crisp jicamas (roots of a local bean plant) had been set aside for salad. The buds of Castilian roses would be transformed into ice cream. It was an ambitious menu - especially since none of us had any idea how to make those dishes. But that was the point. We had enrolled in a daylong[an error occurred while processing this directive] cooking class during a family trip to Ciudad Oaxaca, a city as renowned...