Food Glorious Food Part 2

 

Tommy's Joint, SF CA

         I didn't really cook until my forties when I befriended a chef trained at the CIA (Culinary Institute of America). I was raised by a single mom with five kids who didn't have much time for cooking and who ate while reading a book. A bad habit I picked up where meals were just forgotten sustenance.

         Now I love to cook. Dining is not just eating, it's an occasion for socializing and let's face it, most holidays are centered around food. A fresh made dish shared with others does wonders for stress.

          When I moved to Eugene, the restaurant scene was pretty bland. Then people from Central America and Asia came, thank God and improved the variety. Being a college town helped too.

         In my earlier years, I lived in SF but was unaware of the quality of international cuisine. Now when I go there, to visit friends- forget the tourist attractions, I'm there for the food.

         I didn't just learn to cook, I learned how to compose a dish, consider seasoning and use mise a place (the arrangement of food). More importantly, I learned to how to eat better.

         We have been brainwashed by Corporate Agriculture into accepting convenient, processed food then wonder why everyone is so fat.

         Now that chefs are superstars, we are developing an appetite for real food-it's about time. We need to eat more like Europeans with their multi course meals that last hours instead of shoveling in junk food and rushing back to work.

         Use more fresh herbs, meat and fruit. Shop local, fresh ingredients as much as possible. It will take a bit more time and money but it's worth it. You will have better quality food, it's good for the environment and keeps the economy local.          Cook over open flame as you can control the heat better. Which reminds me, kill your microwave, seriously, it's not a replicator, a faster meal is not a better meal. It's good for popcorn, reheating leftovers and steaming broccoli and that's about it.         

          Remember a good repast should be fun, bon appetit.

 

Food Glorious Food part 2

 

         A couple of points before diving into recipes. Butter makes everything taste better. If you're cooking with olive oil it's European, if palm or sesame oil, it's Asian. Baking beyond cookies or pie should be left to wizards.

         I mentioned mise a place before because it's important to have the ingredients ready so you're not running around, forgetting something or cutting yourself with the knife in your haste. Despite what you may see on TV, cooking is not a race against the clock. Take your time. Prep work allows you to gauge how everything will get cooked /finished at the same time. Enjoy the process.

          Amounts aren't listed because a serving size is a relative thing. Figure out how much you can eat and multiple for others. I always make two serving cause seconds are good and you can always have leftovers for lunch the next day. Some want more garlic, some less, maybe you'll skip the pepper cause it's too spicy or use a tiny bit. Don't be afraid to experiment with proportions.

         Pasta is always sexy. Want the proof? Check out this recipe from the film "The Chef".

Scarlett Spaghetti Oilo

pasta

olive oil,

garlic, chili flakes, parsley

salt, pepper

 butter

parmesan cheese

         Use large pan because past requires a lot of space. Salt generously, bring to a slow boil, add pasta. Before draining, reserve some of the water. Meanwhile, Saute thinly sliced garlic in olive oil over medium heat until slightly brown, add chili flakes, parsley and butter. Drain pasta and add to the saute pan along with half a cup of the reserved water (per serving). Mix until everything is heated-serve immediately. Garnish with shaved cheese.

 

Pizza

The perfect food good hot or cold. Round thin crust is traditionally Neapolitan. Roman crust is square and heavier. A meatball sandwich is just a pizza on a roll.

You can make pizza dough from scratch but if you're a beginner, buy the pre made stuff. I use Boboli brand crust. Feel free to add as many toppings as you like.

Pizza dough

tomato sauce

toppings galore

mozzarella

garlic, basil, parsely, salt pepper

olive oil

         Sprinkle crust with olive oil and spread tomato sauce thinly over the whole surface. Add grated mozzarella cheese, herbs, etc. and bake at 425 until the crust is browned and the cheese is nice and creamy. Remove and let it rest for 5 minutes. The cool down period prevents the cheese from melting off the crust when you cut it into slices.Variation:

Pizza Margherita

tomato sauce, spread it out thinish

basil leaves, use the fresh stuff

grated or chunks of mozzarella cheese

too make it really robust, chorizo or short ribs (yum)

Bon Apetit