A number of months ago I received an email I thought was a practical joke. It wasn't funny. Amanda Hesser was right there, in my inbox. Plain as day, scary as all get out.
I had no idea what she was asking of me but I said yes like a sobbing future bride looking down at her soul mate.
There ensued much talking on the telephone, (secret ) recipe testing, sleepless nights, comparative labne tastings, note scribbling and brow furrowing.
Today, right now, by the power vested in technology via this mysterious box I write to you from, you may see the formulation of a collaborative effort by two people living a few thousand miles apart, who have never met in person. Amanda Hesser has long been a heroine of mine. To have had the opportunity to talk about food and recipe testing and the crazy minutiae that I get off on when it comes to flavor and texture and the alchemy of baking, makes me tingly all over.
If you're not able to buy the Sunday NY Times in paper form, here you go. From the Magazine ~
Food: Recipe Redux
1980: Raspberry Flummery
Labne & Ricotta Cheesecake with Rice-Nut-Raspberry Relish.
Thank you for all your amazing words on the piece, my work and and eggbeater. I am on an amazing journey and I thank you for allowing me to put you all in my pocket.
I too am in thrall with Amanda Hesser. A friend of mine once took me to a seminar at The French Culinary Institute because AH was on the panel. This was in the days of still dating Mr. Latte, Tad Friend, and Amanda Hesser was actually wearing the two barrets!
Great article, especially since there are so many interesting - and flattering - comments about you. As my Australian friend Mandi says, good one. Congratulations.
Posted by: Victoria | 20 July 2008 at 09:23 AM
Amanda Hesser is one of my food heroines, too. She's an amazing storyteller, and Cooking for Mr. Latte is a book I pick up again and again, because it makes me smile. Congratulations on your collaboration. May it be the first of many.
Posted by: Lydia (The Perfect Pantry) | 20 July 2008 at 09:46 AM
Well, I had to run out to the driveway and get today's Times. And there it is, bigger than life, the article with your recipe. Congrats!
Posted by: Carter Lusher | 20 July 2008 at 10:39 AM
you seriously freakin ROCK!!!
Posted by: Kung Foodie Kat | 20 July 2008 at 10:42 AM
Oh this is just great! Congrats!
Posted by: JM | 20 July 2008 at 11:18 AM
Congratulations, how exciting for you! Beautiful creations too.
Posted by: jenny | 20 July 2008 at 12:12 PM
Wonderful news!! Congratulations!! =D
Posted by: kayenne | 20 July 2008 at 02:50 PM
Great article. I smiled in the early morning light as I opened the paper and read it.
Posted by: Cameron S | 20 July 2008 at 04:05 PM
Congratulations! Well-deserved recognition.
Posted by: TBTAM | 20 July 2008 at 04:20 PM
Congratulations! I am definitely making a flummery this week.
Thanks!
Posted by: Alexis | 20 July 2008 at 04:35 PM
Just now getting to today's paper and turned to my favorite section in the whole paper (the Mag) and my favorite column (Amanda's) -- and ohmygoodgracious, there you are, Shuna, in all your glory. I loved that you just never got to the flummery, very funny and so very Shuna, cutting her own path, all the time.
Posted by: Alanna @ A Veggie Venture | 20 July 2008 at 04:43 PM
Hot damn! Congratulations!
Posted by: Melissa | 20 July 2008 at 05:16 PM
Wow! I Just stumbled over to Extracto Coffehouse for a little break and du café. I had nothing to read - so I mooched the NY Times Magazine from the couple sitting next to me, opened it up and dang if your piece wasn't the very first thing I saw! Nice one, my friend.
Heading to Portland anytime soon? The plums and berries will soon be falling all over the sidewalk, waiting to be rescued and promptly baked up into something doughy and delicious. I just made a lovely (if I do say so myself) buckwheat blueberry bundt cake, which is cooling in the kitchen at this very moment.
Mazel Tov on the article!
Posted by: Joanna | 20 July 2008 at 07:16 PM
Fabulous article. You must be floating on air. I love when creative, hard-working people get the recognition they deserve!
Posted by: Cheryl | 20 July 2008 at 07:20 PM
I read the article this evening before seeing the blog entry, and was THRILLED to see your distinctive POV represented in the New York Times. It was a great article. Congrats!
Posted by: Diane | 20 July 2008 at 11:06 PM
Congratulations Shuna! What a terrific article. I'm blushing with pride to know you. Doing cartwheels and 3 1/2 twist flips inside. YAY!!!!!
Posted by: Elise | 20 July 2008 at 11:25 PM
Brava Shuna! You are so right when you say that ricotta will explode in the oven. Today I baked a Sardinian saffron ricotta cake and there it was, a small crater in the middle.
By the way, do you know where I can find labne in San Francisco?
ciao!
Arrigo! So nice to hear from you!
I don't know where to get Lebne in SF but I would ask first at the Greek Import store on Mission between 19th-20th streets. My favorite brand is BYBLOS and they call it LEBNI on the package. The container is blue and white.
If you ever make it to the East Bay there are 2 places that have it-- one company, 2 locations: Country Cheese. One is on San Pablo a few blocks south of University, the other is near Monterey Market on Hopkins street. They have no website but they're out of sight! ~ Shuna
Posted by: Arrigo | 21 July 2008 at 03:31 AM
The things I miss. I went to SF for Blogher, and got to meet you, and I stopped the paper for the weekend and missed this. Life is funny.
Congratulations.
Posted by: magpie | 21 July 2008 at 10:31 AM
Woot! Right on, Shuna!
Posted by: shelly | 21 July 2008 at 10:44 AM
Stellar, yo!
Posted by: Devon | 21 July 2008 at 02:07 PM
I want to add my bravo to the mountain of congratulatory comments you've already deservedly received. First, I must say (and please don't think less of me, People), I almost never read the NY Times. And second, I had just two days prior made a new-to-me recipe for a goat cheese cheesecake. Is this a sign I might need to (or rather, might dare to) add your Labne & Ricotta Cheesecake to my "must bake" list? But back to you . . . Kudos!!!
Posted by: Wendy | 21 July 2008 at 06:47 PM
Congrats, Shuna! The cheesecake sounds divine. My raspberries are coming on and I look forward to using them for the relish.
Posted by: jack | 21 July 2008 at 10:57 PM
I'm seriously behind on my blog reading, but finally made it to the E's today, and wow, congratulations! Seriously cool.
Posted by: Kalyn | 21 July 2008 at 11:57 PM
Congratulations! I've been an eggbeater fan since its inception. I was so excited to see the article.
Anne!!! You have, it's true! Nice to hear from you again! ~ Shuna
Posted by: Anne | 22 July 2008 at 07:56 AM
What a great piece! Wonderful!
Posted by: Lucy V | 22 July 2008 at 08:17 AM
Huzzah! I can't wait to see more collaborations in the future!
Posted by: Lisa (Homesick Texan) | 25 July 2008 at 06:43 PM
way behind on all my reading, and finally catching up...
hooray! what a fabulous write-up :)
Posted by: anita | 29 July 2008 at 03:49 PM