For almost ten years Mark Bittman has been writing for The New York Times as “The Minimalist.” Though I have been a regular (mostly online) reader of the Times for a while now, it’s only recently that I have really paid any attention to his writing and online video. (Never let it be said that I got in on a trend too soon.)
What I find appealing about Bittman is his no-nonsense style and seemingly wry sense of humor. I will attempt my share of complicated, fussy dishes, often with at least decent results. But what I really enjoy most is taking a few simple ingredients, applying simple methods, and coming up with something really wonderful. The baked eggs I made for New Year’s are a perfect example; simple, easy, elegant, and amazingly good for so little effort.
Today we’re trying pernil (Puerto Rican style pork shoulder roast), and I’ve started a confit of oranges. If I feel ambitious I may make a clementine clafouti later this afternoon. The Times video on demand page doesn’t seem to work very well for some reason, so here’s another place to find Bittman’s “The Minimalist” videos.