Tag Archives: Just Yum

I’ve Got Class!!

Posted on by

Chef ToqueWhy yes, Yes I do. I’ve got class.

Cooking class that is. I must tell you that my time at culinary school gave me some of the finest cooking memories I have.  It was an amazing art school experience.  No pressure to produce, everything was about me learning, practicing and creating great dishes.  I got to spend 7 hours a day, 5 days a week for 14 months learning about food, where it comes from, how to prepare it and (the very best part) eating it; lots of it!  I played with colors, tastes, textures and more. It was fantastic! Never before or since have I felt so creative. I loved it so much I gained over 30 pounds in my time there.  I think I felt that it was important to live up to the old adage – Never trust a skinny chef.

Upon hearing that I graduated from the California Culinary Academy, I am often asked what style of cooking I specialize in?  Which is turning out to be a better question than I originally thought. You see I don’t really have a cuisine that I favor.  Italian, I suppose, could best describe the style of cooking that I lean towards but not completely. Let me give you a brief insight in to my cooking; I’m a techniques kind of guy. I can readily attribute any minor creative streak directly to the company I kept in school. Talented, gifted people who could imagine tastes in their minds then recreate them on the plate.  Just being around them made me a better cook. Me? I focus my attention more on the proper way to saute’, or braise, or roast, or poach.  Each of these terms have specific time/temperature definitions.  Employed correctly they yield tremendous results with the food I am preparing.  Le Technique, this is where I like to seek mastery.

Chef SuzanneThis last weekend I was lucky enough to brush elbows with another one of these talented, gifted types. Suzanne Griffin of Cooking by the Bay. Suzanne teaches cooking classes from her home in San Rafael and this last Sunday I took my first Indian cooking class from her.  It was fantastic to be a student again listening to someone as enthusiastic and knowledgeable as Suzanne is. My classmates were 3 lovely, talented women and we spent a great part of the evening sharing wine and oohing and ahhing over the smells that emanated from the stove top. Each of us was given an apron, a cutting board and a knife with instructions on what and how to prepare each item for each dish. Our teacher’s easy style had us all in laughter and we felt such great pride and accomplishment in putting the meal together ourselves.  Spinach Raita, Papaya Chutney and Chicken Tika Masala.  YUM!!  Sop that up with a little Naan and man what a great meal.

For all of you foodies out there who live in the San Francisco Bay Area I strongly suggest that you go to Chef Suzanne’s website and check out her list of classes.  There is something there for everyone; from how to prepare a Tropical Feast, to whipping up Thai Food, to tips and techniques for a Fuss Free Dinner Party.  I can not recommend her strongly enough.  Release your inner chef, I say, and go get yourself some class!

 

Eat Well and Smile Often,

tj

 

p.s. (chickentikamasala, chickentikamasala, chickentikamasala)

Did She or Didn’t She – Catherine de Medici!!

Posted on by

Catherine de MediciI recently got called on my cooking BS.

“Rice pilaf,” I exclaimed, “is purely a dish of western creation.”  You see, I received formal training in classical French cooking techniques and  . . .  well . . . all the best food and cooking techniques come from France. Right?!  I was caught in my little white lie by two very talented female chefs  who replied, “That doesn’t sound quite right.” They were right, I was wrong.  Um, it seems I forgot one part, the one where Everyone-Else-In-The-World cooks too. To state it correctly, Rice Pilaf is a Middle Eastern dish and our word Pilaf comes from the Turkish word Pilav. Oops, my bad.

Now to the title of this piece and how Pilav became Pilaf. In 1533, at the age of fourteen, Catherine de Medici of Italy married Henry II, king of France.  Henry, to our benefit you’ll soon discover, was much more interested in his mistress Diane de Poitiers than his new bride. Catherine as a result was excluded from politics and all things court like.  Instead of staying by her husband’s side she traveled the country with her entourage. Here comes the good part. The Italians, being the great travelers and traders they are, brought back not only goods for commerce but great heaps of culture from around the globe.  In Catherine’s entourage were chefs schooled in cross cultural cooking techniques and the dishes they inspired.  As they progressed around France, Catherine chefs would require the assistance of local cooks to prepare the Queen’s meals.  Catherine moved on but the cooking techniques remained, Pilaf included. While there has been some trifling debate as to whether Catherine actually had this much effect on French cuisine, those of us who study it can precisely time its rise to the Renaissance period. So there!

Did she or didn’t she?  I believe she did. Is it wrong of me to be grateful of the King’s infidelity?

 

Eat Well and Smile Often,

 

tj

 

p.s. I thought all the best chefs were men!  Ooops, my bad.

 

Simple Rice Pilaf

1  cup               Rice

3 Tbsp              Butter or olive oil

2  cups             Water or broth

2 Tbsp              Parsley, chopped

 

Place in a sauce pan water or broth and bring to a boil. Add a pinch of salt if water only.

In a sauté pan heat butter or olive oil over medium heat and add rice.  Cook for about 4 minutes.

Add rice to boiling liquid, stir, reduce heat to very low and cover.  Cook until all the liquid is gone.  Remove from heat, mix in parsley and serve.

 

Cooking For Ms. Right!!

Posted on by

Chicken Poulet Supreme!I met her at my first barbeque. I don’t mean my actual first barbeque;  as in a baby with a brontosaurus bone, sipping from dad’s PBR first barbeque. I mean my first movie barbeque, where I worked on a real, live film set.  First barbeque, you see, is a term employed, by those-in-the-know, with both pride and derision.  As in, “This isn’t my first barbeque.” versus “Is this your first barbeque??”

Returning from a whirlwind auto tour of Europe with my best friend Dale, me a recent graduate of culinary school, I got a call from one of my former chef instructors.

“So, how was Europe?” Chef Patty Hart inquired. 

“Great, what’s up?” I wittily replied. 

“Got a job yet,”   “Not yet,” says me.

“Meet me at so & so at 5:30. I’ve got something for you.”

5:30 came and I found myself smack dab in the middle of what was to become my first barbeque: The film set for ‘So I Married An Axe Murderer.’  After a quick meeting with the producer we were off to the production office to meet with – Ms. Right.  Now when I say Ms. Right I mean it in all the best possible ways.  She is beautiful, smart, kind, witty, humble, and unavailable.  Sigh . . .

It was Ms. Right who hired me to cook for Mike Myers, of SNL and Wayne’s World fame, on the set of this new movie.  To answer the question forming on your tongue, Mike is brilliant, funny, considerate, and extremely talented.  It was a privilege to cook for him.

Back to Ms. Right, since she is of a rare breed in the motion picture industry, not a seeker of fame, I have chosen not to use her real name. So Ms. Right she will remain.  I will openly admit to having a crush on her from the first time we met; unfortunately our lives spin in different circles never allowing us more than the odd telephone call,  chance meeting-for-dinner, and  the too few and far between email exchanges.  FYI: She is happily partnered with a charming man and both currently reside in Jolly Old. That being said, Ms. Right and I have maintained a strong bond around food.  We loooooove to talk about it and have shared great fun and laughter over the few meals we have inhaled together. My favorite line of hers is, “This is going to cost me an extra 20 minutes on the treadmill tomorrow but I don’t care!”  Hence the Ms. Right scale of decadence was born.

One recent email exchange brought up the topic of her discovering a local French bistro and she raved about the Cod with fresh lentils.  Positively made my mouth water and think of all things French.  She and her date enjoyed not only the expertly prepare meal, they wisely complimented it with a tasty French Sauvignon. They were happy.  Made me happy just reading about it!  It also put me in the mind to try a few items French and so my foray in to the world of crepes began.  Now the strawberry crepes I wrote about recently were certainly fabulous but honestly, they were just an excuse to prepare a plate of plain ole’ crepes to cook with later.  Then inspiration struck!  A welcome home meal for Ms. Right, the next time she flies through town.  Crepe Poulet Supreme!

Inspired is the right term ‘cuz those little buggers were amazing.  Crispy browned slices of chicken, sautéed mushrooms, caramelized onions and golden bell peppers simmered in a sauce of rich chicken stock and heavy cream.  After a few minutes on the stove, using a slotted spoon, I filled and rolled 2 crepes with the chicken and vegetable mixture and set them aside. Returning to the stove I reheated the sauce and whisked in 3 tablespoons of soft, sweet butter. It made it glisten, it made it shine and boy did it make me smile.  Sauce on the plate, crepes on the sauce, quick photo and then in to my belly they went.

For those of you notice the lack of a green vegetable I offer this:

1.  I garnished with lemon thyme making my mouth very happy.

2.  I stood next to the fresh little plant-lings in my garden while enjoying my fork-to-mouth     exercise.

3. YES, 1 and 2 DO count.)

Thanks for another inspired meal Ms. Right.

 

Eat well and Smile Often,

tj

p.s. This dish would be a 45 on the Ms. Right scale of decadence . . . just saying.

Oh My . . . Tamale Pie!!

Posted on by

I don’t know what it is about Sundays but occasionally I seem to develop a sub-clinical case of the blues, malaise or more aptly called, “Punky Monkey Face.” The funny thing is that after a week of rain storms the sun finally broke out long and loud enough for me to spend some much needed time working in the garden. A clip here, a weed pull there and now I hope no punky monkey faces from my neighbors. A good day except . . .

Suzanne, gracious as always, said that I, “. . . merely seemed quiet.” She did all those things a good friend does: Drove me to Napa with the top down, bought me a beer and found us a table in the sun, told me jokes and talked food to me. Still punky monkey me until, we started to discuss dinner. She wanted to make fresh pasta with scallops in a beurre blanc which I normally would leap at but I just wasn’t feeling it. I need something more . . . comfort-ish. I mentioned a hankering for Tamale Pie and she jumped at the idea. Instantly my mood changed. Tamale pie was one of my sainted mother’s go-to recipes growing up. Suzanne, with her background in healthy cooking, initially winced at the thought of using canned ingredients but reasonably justified their inclusion due to the lack of seasonal fresh ingredients.

Back at home I tucked in tight to my favorite saute pan and added diced onions and garlic to a “reserved’ splash of olive oil. (Suzanne’s style is beginning to rub off on me.) To that I added Ancho and Arbol chili powders and a healthy bit of paprika and let them all cook together until the aroma of roasted chili filled the kitchen. Next, some ground beef and pork sausage, because I like meat. After a bit of browning I placed all this into mom’s terra cotta pot she got as a wedding gift, and forever the proper dish for tamale pie. Next I saute’d canned beans, black and pinto; canned tomatoes, drained; and frozen corn (no salt, another concession to Chef Suzanne) and a bit more onion. After about 15 minutes of flipping with salt and pepper on high heat I stirred it in with the meat mixture, topped it off with a corn bread recipe I have and popped it in to a 350 F degree oven for an hour. A bubbling good time.

Can’t tell you what a mood elevator Tamale Pie is. Smiled and laughed while cooking, and the rest of the night too. Never underestimate the health benefits of mother’s comfort food.

Eat well and smile often!

tj