When it comes to Kimberley Hasselbrink, a year isn’t as much a measurement of time, as it is a way to chart seasonal ingredients. Hasselbrink’s blog The Year in Food, is more about the journey, rather than the destination. With post titles like “Grilled Peaches, Breakfast Burritos, Outdoors,” and “Stepping Into and Out of Comfort Zones (Grilled Cheese vs. Rock Climbing)” Hasselbrink consistently portrays life through the lens of food -something we here at The New Potato are fans of. Hasselbrink sits down to let us in on favorite and least favorite ingredients, fridge mainstays, and go-to recipes…
Describe your ideal food day…
Outdoors, summer time, anywhere warm – beginning with oyster shucking near the water, some kind of crisp rosé, and a bunch of picnic foods like Manchego cheese, cured meats, fruit, and olives.
What’s your drink?
Depends on the season and the weather, but I’d say that I default to sparkling water, tea, rosé.
What would your last meal be?
How do you start your day?
A cup of strong coffee, and a perusal of websites and emails. Breakfast is simple: usually almond butter on toast or eggs on toast.
Favorite place to travel for food?
I would love to travel to Thailand for food – I’m so enamored with the flavors of Thai cooking lately.
The cooking utensil you can’t live without…
My chef’s knife is the obvious choice. My immersion blender is definitely second.
What ingredient do you consider overrated?
Kosher salt! I think it’s so overrated – highly processed and flavorless. Mark Bitterman agrees with me – he calls it the Velveeta of salt.
What ingredient are you convinced makes everything better?
Well, salt! Beautiful salts like smoked Maldon salt or pink Himalayan salt. People might find them expensive but seven dollars of Maldon salt will last months, since only a sprinkle is needed at the end.