I was recently featured on Brooklyn Based and I shared a bit more about my process for cooking for my family. Continue on to read their article:
For Catherine May Saillard, owner of the long-standing Fort Greene restaurant, ICI (now called Maison May Dekalb) “seasonal” and “local” are not marketing tools, but just part of her French upbringing. In 2004, she opened the brownstone doors of the dining room and airy back patio, which today remain one of the prettiest eating options in Brooklyn. Brunch and menu options change monthly, depending on the availability of seasonal produce, but you can expect simple favorites like smoked pork chops with an apple and turnip salad or housemade ricotta cavatelli sprinkled with chanterelles and kale. At home with her two boys, Theo, 14, and Lucas, 12, Catherine practices what she preaches, planning efficient and delicious meals that come together quickly, but without sacrificing taste–or reaching for unhealthy, pre-packaged choices.
I had a good laugh the other day when a friend told me that some people have this super glamorous vision of my family life when it comes down to food. They envision me eating at ICI (now called Maison May Dekalb ) almost every night, with my perfectly mannered children—aren’t we French, after all?—just relaxing the night away over delicious food. On the rare nights we’re not there, I become a domestic goddess in the kitchen at home, whipping up something spectacular with ease.
This is as far as you can possibly get from our reality. The boys almost never eat at ICI and while, yes, I can cook, it’s nothing too elaborate. I focus on what I can pull off with one main goal: make something taste delicious efficiently and ethically. In short, we’re a regular family. And in that sense I face the same challenge every head of household does: how do you come up with three meals a day for three (or however many) individuals with incredibly different tastes and needs, in the most nutritious, empowering, and caring way? Read More
I love this dish because it is comforting, disarmingly easy to make and is best cooked the day before so when your guests arrive, you do not have anything to worry about and your kitchen is clean… And I always do a batch of garlicky sautéed collard greens on the side so I do not feel like I splurge too much...
Have your guests leave with some left over pork, perfect in a sandwich the following day: spread horseradish mayo on ciabatta & add a few pickles and serve with bitter winter greens. Read More