Chef On Call

Singed Eyebrows

All in the name of cooking. My husband and I read the Wall street Journal and each year they have an event called Open That Bottle Night. The idea being that many people save special bottles of wine for a special occasion but then never have an event they feel is worthy of opening that bottle of wine. Before long, the wine has taken on a revered status and never gets enjoyed. We happen to have three bottles of Cakebread wine that were begining to take on that revered status so we decided to open one for OTBN. The moons were properly aligned as my favorite market, Fairway in Plainview, NY had veal chops on sale. My husband, Mike LOVES veal chops! Simply prepared, salt and pepper, grilled, with broccoli rabe and nothing else. For me, a meal is not complete unless accompanied by potatoes so I made baked potatoes as well.

I fired up my Big Green Egg. Have you ever heard of the Big Green Egg? If you like to barbeque, go get yourself one of these babies. It can get up to 800 degrees and go as low as 200. It is great for low and slow as well as searing a steak in a couple of minutes. Did I mention the smoky flavor and how juicy and moist the meat stays? It is amazing! You just have to remember when the Egg is really hot, you have slowly open the lid to let some air in first which I didn't do. When I opened the lid in a hurry, I was greeted by a little fireball and the smell of singed hair and eyebrows. Have you ever smelled burnt hair? It is not appetizing!

Being the food professional that I am, I continued on cooking and serving a delicious dinner to rave reviews. It wasn't until after dinner that I caught a glimpse of my hair and eyebrows in the mirror! I can't understand how my husband didn't notice the freak sitting in front of him! I guess he was too preoccupied with his veal chop and broccoli rabe to notice!

Children & Food

Do you find that the kids in your house determine the dining choices?  I cannot tell you the number of times that I spent a significant amount of time creating what I and my husband thought was a delicious dinner only to be greeted by the little critics as "disgusting".  The offspring (ages 8 and 4 1/2) would prefer chicken nuggets or Spaghetti-o's (it's even hard to type that!) to anything I make.  What to do?  Dumb down the dinner to the basics of plain meat, plain pasta (for my daughter-she won't usually even eat sauce) and plain vegetables for the whole family or make different dinners for the kids and the adults.  What do most people do?  I fed my son the same foods we eat and he used to enjoy it but recently his  food choices have become very limited.   My daughter has never liked to eat different things although she will eat fruit at dinner time. 

You never know what dinner time will bring.  Last night, I made Braised Chicken with Rosemary and Pears from Molly Stevens' book "All About Braising" and it went over very well.  My husband and I enjoyed the pear sauce but my son took the chicken and made it into a soft taco with rice, corn and salsa; not what I had in mind when he made it but it looked good and my husband even tried adding salsa to his and liked it, too.  My daughter even gave the chicken a rave review by saying  "this is the best chicken  you've ever made" and pronouncing we should have it for dinner every night from now on.

How do you satisfy everyone?  I really want my kids to eat good food and want them to try different foods other than hot dogs and cheeseburgers.  I can't make plain, boring food; the chef in me can't do it.  I realize that I am having some influence as my son reads the labels on food before he eats it but how to get to the next level?  I will let you know the progress we make. 

Braised Potatoes

I have read so many wonderful things about Molly Stevens' book "All About Braising" and up until this week, I had been able to resist the urge to add yet another cookbook to my already extensive collection.  But I succumbed on Thursday to the point that I had to pay extra for overnight shipping because I just had to have it the next day.  Well, I have not been disappointed.  Braising is such a great way to prepare good old comfort food and a great way to add variety to your cooking.  I made the first recipe in the book last night, "Braised Potatoes with Garlic & Bay Leaves" and it was devine.  The potatoes melted in my mouth with a subtle taste of the olive oil and garlic in the background.  I didn't have small potatoes so I used large, peeled baking potatoes and just layered them in a large saute pan to delicious results.  They made an excellent accompaniment to the breaded pork chops and fresh sauteed vegetables (broccoli, cauliflower and carrots).  Here's the recipe so you can try it too.

Braised Potatoes with Garlic & Bay Leaves

1 1/2 pounds small potatoes

3 tablespoons extra-virgin olive oil

1 cup chicken stock

2 bay leaves

3 garlic cloves, peeled and smashed

Coarse salt and freshly ground black pepper.

If the potatoes are larger than a golf ball, cut them in half or if larger slice them in 1/2 inch slices.  If you are leaving them whole, check to see if they have thick skins by scraping your thumbnail across the skin.  If the skin doesn't tear, remove a strip of skin around the circumference of each potato with a vegetable peeler-this will allow the flavors of thebraising liquid to penetrate the potato better.  If the skins are relatively thin, leave them intact.

Place the potatoes in a large saucepan large enough to hold them in a snug single layer without crowding (I layered mine into a saute pan, stuffing in as many as could fit and it worked fine).  Add the olive oil and pour in enough chicken stock to come halfway up the sides of the potatoes.  Tear the bay leaves in half and add them along with the garlic.  Season with salt and pepper. Cover and bring to a simmer over medium heat.  When the stock is simmering, lower the heat to medium-low so the liquid simmers gently.  Braise, lifting the lid and turning the potatoes with a spoon once halfway through, until the potatoes are just tender when pierced with a thin skewer, about 2o minutes.

Remove the lid, increase the heat to high, and boil, gently shaking the pan back and forth, until the water evaporates and you can hear the oil sizzle, about 5 minutes.  The braised garlic cloves wil break down and coat the potatoes as you shake the pan.  Serve hot.

Need Recipes

I am looking for some great tasting but simple recipes that are easy to prepare.  I mentioned in passing the other day that I am laid up with a broken ankle.  While it is providing me with lots of time to write, read, and watch TV, I am limited in what I can make.  I have seen and read so many fantastic dishes that I am dying to try but are just beyond my limited abilities at the moment (I am reading La Bonne Cuisine-check back soon for the review and test recipes).  In addition, I have to rely on my fantastic but food challenged husband to purchase any ingredients.  I so miss running off to the store to pick up something wonderful and fresh to make for dinner.  So I am looking to all of you for some inspiration.  Short recipes with few ingredients that make use of pantry items would work well.  I am based in cold New York where the temperature is 25 degrees so I would appreciate good comfort foods.  Post your ideas in the comments section and thanks.

Cannellini Beans & Tomatoes

Looking for some good, healthy comfort food for a cold winter night?  This dish works well as a side dish or even a vegetarian main course.  As an added bonus the dish is quick & easy.  I am currently laid up with a broken ankle so my cooking is limited but I am dying to cook!

Cannellini Beans & Tomatoes

2 Tbs Extra-virgin olive oil

2 garlic cloves, minced

2 Tbs fresh rosemary, chopped

1 14 1/2 oz. can diced tomatoes

2 Tbs chopped flat-leaf parsley

salt & pepper to taste

1/4 cup grated Parmesan cheese

1-2 Tbs Balsamic Vinegar

2 cans white beans, drained & rinsed

* In a large skillet, heat the oil over moderate heat.   Add the garlic and rosemary and saute until garlic is just starting to brown.   Add tomatoes and beans.   Simmer until heated through and tomatoes are breaking down.   Add the balsamic vinegar and simmer gently for 2 minutes.   Season with salt and pepper and add parsley and grated cheese.

Enjoy!

Looking for a Unique Cookbook?

Check out "Susur: A Culinary Life", a new cookbook by Susur Lee. I first came across Susur Lee on an episode of Opening Soon on the Fine Living network. He boldly interprets Chinese cuisine and takes it to new heights. His cookbook is a stretch for most home cooks but if you are looking for very unique recipes and a fun cookbook to read, this is the one for you. The cookbook is setup as two cookbooks. The first being the story of Susur's life and how is background is reflected in his food. The second book (which is attached to the first) provides 57 recipes, everyone accompanied by spectacular photographs. What is missing is a source listing for the many exotic ingredients (I have no idea where to get caul fat). While you may never prepare most of the recipes, the book is fun to read and the recipes will give you something to aspire to.

South Carolina Vacation

I just returned from 10 fantastic days in Charleston and Hilton Head Island, South Carolina. Over the next few days, I will fill you in on the food details (that was the best part). Charleston really has wonderful and delicious restaurants.

Stay Tuned!

Cooking School Secrets

I have recently been reading "Cooking School Secrets for Real World Cooks" by Linda Carucci.  This cookbook not only provides excellent recipes but includes a wealth of tips and shortcuts for all levels of cooks.  Basic information includes equipment advice, using your senses when cooking and the importance of seasoning but then moves on to giving "secrets" for making your cooking better. 

Linda Carucci is an award winning cooking school teacher based in San Francisco.

The New American Plate

If you are looking to improve your diet and eat healthier, then I have found a great cookbook for you.  The New American Plate Cookbook originally released in March and recently sent for a second printing has fantastic recipes and a wealth of information on eating healthier.  The goal for Americans is to reduce the amount of protein (red meat, poultry and fish) we eat.  Vegetables, whole-grains, herbs and nuts should make up two-thirds of your dinner plate with a protein being limited to the other third.  The weight restrictions for protein are 3 ounces per serving.  I find that to be a bit limiting but I like the idea of increasing the vegetables.  It takes awhile to learn to think differently as a typical dinner would include two vegetables, a whole grain and then a small portion of meat.  The book even goes so far as to change recipe names to reflect increased significance of vegetables such as "Sweet and sour mixed vegetables with pork" and "Zucchini and portobello stir-fry with chicken".  All of the recipes are fairly straightforward to prepare, sound delicious and include mouth-watering photos.

You can also find more recipes that utilize this approach to healthy eating by visiting www.aicr.org.

Enjoy!

Spice Rubbed Chicken Wings

Who can resist chicken wings?  I am a big fan of Buffalo Wings and many other varieties of wings from spicy to sweet.  In the summertime, I love to barbecue wings as a snack while dinner cooks but I frequently burned the outside while the inside was still undercooked.  I switched to the indirect method of grilling and cooked them slowly for about 45 minutes and found the wings to be delicious, crispy but not overcooked.  One day while getting ready for a pool party, I craved wings but didn't want a messy or overly spicy sauce since there would be kids in attendance.  I mixed up a basic rub and generously sprinkled it on the wings and slowly barbecued them.  They were great.  Give them a try this holiday weekend; you'll love them!

Note: This recipe makes about a cup of rub.  Be as generous as you like with it on the wings but remember not to over do it.  Use the rest on ribs, pork and fish.

SPICE RUBBED CHICKEN WINGS

• 2 TBLS smoked paprika*
• 2 TBLS kosher salt
• 3 TBLS brown sugar
• 1 TBLS chili powder
• 1 TBLS ground pepper
• 1 TBLS onion powder
• 1 TBLS garlic powder
• 1 TBLS celery salt
• 1 TBLS ground cumin
• 1/2 TSPN cayenne
• 1 TSPN dried oregano
• 4-5 lbs chicken wingettes
• 1/4 cup olive oil

Preheat gas grill to high.  Combine all the ingredients in a medium bowl and mix well.  Rinse and dry wings.  In a large bowl, toss wings with olive oil to coat well.  Spread wings on a cookie sheet in a single layer (this can be done in batches) and sprinkle generously with the rub mixture.  Set up grill for indirect cooking, turning of all burners except the main burner.  Cook chicken for 45 minutes, turning occasionally until crispy and cooked through.  Enjoy with lots of cold beer or try them with the Sparkling Shiraz I recommended in an earlier post.

*Smoked paprika can be found in many large supermarkets or can be purchased on the internet from The Spice House.