Hey, me again. Getting ready to go back down to Rock Hall, MD and hang out with the family for the weekend again. This time, my brother and his clan are down from Boston to join us. It's a once a year tradition steeped in love, laughter, and gin. And single malt. Beer. Wine. Oh yeah, we eat alot, too.
First thing Neil does, is buy as many TastyKakes as he can fit in the car. Life in New England means life without the Tasty Baking Company, so he spends a week stuffing himself with KandyKakes, Krimpets and chocolate Juniors. I think I'll bring him some of Rita's newest Water Ice flavor-Butterscotch Krimpet. For those of you who have the misfortune of living where you've never heard of water ice, well, hell, sorry. It's a summer treat you all should try once, and you'll be hooked. My favorites are lemon and mango, but the krimpet one is pretty good.
We enjoy martinis and good scotch watching sunset over the bay, wine with dinner, and beer for breakfast. Just kidding....beer is love, people. I do believe I've mentioned that.
Anyway, we eat. In addition to the wonderful produce, the Bay gives forth (when it feels like it) Rockfish, or stripers they are sometimes called. They are bass, and some of the tastiest fish you will ever try. The flesh is firm and sweet. My favorite thing to do with them is take the filets, put them in a big piece of foil, add some chopped garlic and shallots, a couple lemon slices, a thyme sprig, some salt and pepper, and either a plop of butter or some olive oil. Fold up the foil like a package, and either put on the grill, or in the oven and bake for about 8-10 minutes, depending on how fat the fish is. If you do individual ones, serve them in the foil, so each person can open them up themselves and great that first wonderful explosion of aroma.
Oh boy, I can't wait to get down there now! Keep enjoying the last wonderful days of summer, and I'll keep giving you recipes and ideas.
Love you madly...
Friday, August 13, 2010
Monday, August 9, 2010
more summer love
You'd think, in my current state of "separation from employment", that I would be burning up this blog. Sorry, had to spend a few days feeling sorry for myself..
I guess the only good thing about all my free time is that I can go to Rock Hall, MD and visit my parents more often. I took the kids down this past weekend, and although I didn't eat any crabs, I did have corn and tomatoes.
I'm not kidding when I say that I wait all year for these few precious weeks when the PA, NJ, and MD produce comes in. I can eat tomatoes until my mouth aches. And corn, well, just yum. And, sorry, all you Jersey peeps, nobody grows better corn than they do out on the Eastern Shore. It is so sweet, you don't need butter or anything else. Hell, you don't even need to cook it..All the other garden stuff is beautiful now, too. As much as I love cooking and eating in all four seasons, I have to say that summer is my favorite. The colors and textures and flavors just explode. Plus, it's healthy, and low cal!
If you were coming over my house, or my restaurant, for dinner tonight, this is what I think I'd make:
The first thing we'd have is a salad of roasted baby beets, red and golden, with arugula. I'd add some crumbly goat cheese. For the dressing, I'd take a sweet onion, peel it and cut off one end, wrap it in foil with some olive oil, and roast it til it was just starting to get soft. I'd cool it, chop it up, and make a vinaigrette with olive oil, the chopped onion, sherry vinegar, a little sugar, salt and cracked black pepper. A couple of crostini for garnish (just slice a baguette, brush with oil and toast) Well, actually, three crostini, because you never use even numbers in food presentation. Trust me.
Next: Sauteed softshell crabs, served over a salad of corn, tomato, cucumber, red onion and parsley sprigs. The corn kernals are cooked slightly, then cooled, and everything else is cut small and added. A little bit of oil and some red wine vinegar finish the day. The crabs are dredged lightly in a cornmeal/flour mix and sauteed in vegetable oil. The whole shebang is garnished with a drizzle of basil oil, made by just blending together basil and olive oil, a garlic clove and a bit of lemon juice.
Still have room? Dessert: Greek yogurt, topped with peaches, blueberries and toasted almonds, drizzled with Acacia honey.
Wow, I wish that was really what I was making for dinner tonight!
Next time, we'll go down South America way, and cook some meat..
later..
I guess the only good thing about all my free time is that I can go to Rock Hall, MD and visit my parents more often. I took the kids down this past weekend, and although I didn't eat any crabs, I did have corn and tomatoes.
I'm not kidding when I say that I wait all year for these few precious weeks when the PA, NJ, and MD produce comes in. I can eat tomatoes until my mouth aches. And corn, well, just yum. And, sorry, all you Jersey peeps, nobody grows better corn than they do out on the Eastern Shore. It is so sweet, you don't need butter or anything else. Hell, you don't even need to cook it..All the other garden stuff is beautiful now, too. As much as I love cooking and eating in all four seasons, I have to say that summer is my favorite. The colors and textures and flavors just explode. Plus, it's healthy, and low cal!
If you were coming over my house, or my restaurant, for dinner tonight, this is what I think I'd make:
The first thing we'd have is a salad of roasted baby beets, red and golden, with arugula. I'd add some crumbly goat cheese. For the dressing, I'd take a sweet onion, peel it and cut off one end, wrap it in foil with some olive oil, and roast it til it was just starting to get soft. I'd cool it, chop it up, and make a vinaigrette with olive oil, the chopped onion, sherry vinegar, a little sugar, salt and cracked black pepper. A couple of crostini for garnish (just slice a baguette, brush with oil and toast) Well, actually, three crostini, because you never use even numbers in food presentation. Trust me.
Next: Sauteed softshell crabs, served over a salad of corn, tomato, cucumber, red onion and parsley sprigs. The corn kernals are cooked slightly, then cooled, and everything else is cut small and added. A little bit of oil and some red wine vinegar finish the day. The crabs are dredged lightly in a cornmeal/flour mix and sauteed in vegetable oil. The whole shebang is garnished with a drizzle of basil oil, made by just blending together basil and olive oil, a garlic clove and a bit of lemon juice.
Still have room? Dessert: Greek yogurt, topped with peaches, blueberries and toasted almonds, drizzled with Acacia honey.
Wow, I wish that was really what I was making for dinner tonight!
Next time, we'll go down South America way, and cook some meat..
later..
Friday, July 16, 2010
summer cooking
Yeah, yeah, it's been awhile since the last post. Sorry, I got caught up in life. I have been doing some good cooking (and eating) though...
Let's talk about beer, shall we? If you don't know me well enough yet...I LOVE BEER. I love micro brews, and trying new beer. Unless you are a patient sort, never go beer shopping with me, because it takes a long time, as I stand staring at the cases of new and unusual beers. Summer is a great time for beer tasting. The summer brews are usually lighter and have some interesting flavors. I love to cook with beer, too, and that's where this is all heading.
So, a couple weeks ago, our beer rep from Victory Brewing Co. stopped by the restaurant to say hi. And as I always do, I accosted her for some beer samples. Victory is a small brewery located in Downingtown, PA, and they have some neat beers. Tracy gave me one called "Baltic Thunder", a rich, dark beer, and suggested I cook short ribs in it. Ok. I did. Yummers.
So, what I did was lightly flour and season the short ribs, and browned them on all sides in a pan with some vegetable oil. Once they were browned, I transferred them to a pan big enough to hold them all, but small enough that they pretty much touched each other. Then, I poured off the oil that had the burnt flour residue, added a bit more oil, and browned up some chopped up carrots, onions and garlic. Once that started to brown, I added a sprig of thyme, and then poured in the beer. Once that started to bubble, I poured it over the short ribs, and made sure there was enough liquid to come halfway up the meat. I actually added a bit of chicken broth (it's what I had in the pantry). Then, cover with foil, and cook in a 300 degree oven for about 3 hours, until the meat is practically falling off the bone. I transferred the ribs to another pan, then took the liquid, skimmed the fat off, and pushed it through a strainer, mushing the cooked veggies with the back of a ladle to give the gravy some consistency. Then I skimmed it again. (Short ribs is fatty little buggers.)
I served these guys over risotto, because that's what I had, but I'm thinking some creamy dreamy polenta would be nice, too. We had another Victory brew with the meal.
The moral of the story is, cook with beer. Steam mussels in Belgian ale, braise meat in dark beer, cook chicken in cherry lambic with fresh cherries...
As my dad always said, "Beer is Love."
Later, guys.
Let's talk about beer, shall we? If you don't know me well enough yet...I LOVE BEER. I love micro brews, and trying new beer. Unless you are a patient sort, never go beer shopping with me, because it takes a long time, as I stand staring at the cases of new and unusual beers. Summer is a great time for beer tasting. The summer brews are usually lighter and have some interesting flavors. I love to cook with beer, too, and that's where this is all heading.
So, a couple weeks ago, our beer rep from Victory Brewing Co. stopped by the restaurant to say hi. And as I always do, I accosted her for some beer samples. Victory is a small brewery located in Downingtown, PA, and they have some neat beers. Tracy gave me one called "Baltic Thunder", a rich, dark beer, and suggested I cook short ribs in it. Ok. I did. Yummers.
So, what I did was lightly flour and season the short ribs, and browned them on all sides in a pan with some vegetable oil. Once they were browned, I transferred them to a pan big enough to hold them all, but small enough that they pretty much touched each other. Then, I poured off the oil that had the burnt flour residue, added a bit more oil, and browned up some chopped up carrots, onions and garlic. Once that started to brown, I added a sprig of thyme, and then poured in the beer. Once that started to bubble, I poured it over the short ribs, and made sure there was enough liquid to come halfway up the meat. I actually added a bit of chicken broth (it's what I had in the pantry). Then, cover with foil, and cook in a 300 degree oven for about 3 hours, until the meat is practically falling off the bone. I transferred the ribs to another pan, then took the liquid, skimmed the fat off, and pushed it through a strainer, mushing the cooked veggies with the back of a ladle to give the gravy some consistency. Then I skimmed it again. (Short ribs is fatty little buggers.)
I served these guys over risotto, because that's what I had, but I'm thinking some creamy dreamy polenta would be nice, too. We had another Victory brew with the meal.
The moral of the story is, cook with beer. Steam mussels in Belgian ale, braise meat in dark beer, cook chicken in cherry lambic with fresh cherries...
As my dad always said, "Beer is Love."
Later, guys.
Wednesday, May 19, 2010
onward..
So, I guess I should keep this thing going, now that I have a following. lol
I'm back home, to reality, which means, managing a kitchen in a corporate chain restaurant, and cooking for my kids. Nothing too glamorous there. So I thought, let's talk about some of the stuff I have done, and hope to do again.
The quick version of my experience- I have cooked in what were some of the best kitchens in Philadelphia, in their day. All of them are gone now, unfortunately, but I got some great experience, and worked with some great people. I learned Mediterranean, Italian, Fusion, French, Asian, and some good old Soul Food cooking. I took some time to go to culinary school at La Varenne in Paris.
I owned and operated State Street Cafe in Doylestown, PA for almost 8 years. What a great time that was. My menu changed with the season, or my mood. It was like playing "Ready, Set, Cook" every day.
I taught at The Restaurant School at Walnut Hill College. I've done demonstrations at Celebrity Kitchens in Wilmington, DE. Hey, I've been on TV, too! I did a series for Comcast On Demand called "Digital Cookbook." It was kind of dry stuff, but it gave me a great taste for doing TV cooking. That's where I'd really like to be. Anyone who knows me, can guess that when I get up in front of an audience to demo something, it's going to be part cooking lesson/part stand up comedy routine. I love doing it. Next step will be to get a website, and start doing webcam. Of course, I'll be recording them at about 4 am, because I work about a jillion hours a day.
A few years ago, (more years than I care to remember), I put down my thoughts about cooking, and a bunch of my recipes, in the hopes of publishing a cookbook. It's still in my filing cabinet. But I wanted to share the introduction with you, and then in future posts, I'll start giving you some of the recipes.
So, here's how the book would open:
I've been thinking about writing a cookbook for a long time. I've jotted own ides, but never followed through. I mean, I know a lot of great recipes, but I couldn't decide on a "theme", a reason why someone would buy a book by me..and then actually use it. Over the year that I have been a chef, I have worked in many different types of restaurants, and with many different types of chef. I have always been a hands-on chef. I left cooking for a while to teach, but it didn't take long before I was back in the kitchen, because I need to be close to food-to touch, smell and taste it. I love food. Cooking is an art. It is creation and performance. People who become chefs don't do it for the money, believe me. They cook because they have to, something compels them to. But I don't only cook to create. I do it because it is FUN. Yes, there are many kitchens where the line cooks work in silence and there is an air of utmost "professionalism." My kithcens have alway been filled with laughter. And music. I love going to work, because I love to be surrounded by funny, intelligent people wit the same mission as myself-to make great food, a decent living, and to have fun. I'd hate to work as hard as I do if I didn't truly enjoy it.
But I digress. All I am trying to say is that cooking shouldn't be intimidating. Making good food is really easy, once you understand the basic concepts. There are lots of great chefs out there that never went to culinary schoool. The just had a good palate, some common sense, and a bit of insanity in them. And they like to eat. This describes me, and most of the people with whom I have had the pleasure to work. I hope that, if you picked up this book, you are one of those people. You don't have to cook for a living to love to cook.
My dad loves to cook. So does my father-in-law. They both have a multitude of cookbooks and recipes they have gathered. Yet my phone often rings- "what is mirepoix?" "how long does it take for pork loin to cook through?" "where can I find white truffle oil?" Cooking shouldn't be a test of your knowledge. It should be fun. (I do believe I've mentioned that.) You shouldn't have to strain yourself to make a wonderful meal for two, or twenty.
So, the way I look at it, there has got to be something between the "heat and eat" of pre-prepared foods, and something that requires three days of preparation and a working knowledge of French. Once you understand the basics of food, there is not excuse not to eat well, be it simply prepared, or more involved dishes. Where do I begin, you say? Well, start with your own palate. Obviously, you should eat what you like. Build a supply of staples in your home around your taste. Learn which food combinations work. And then..remember...this is important...have FUN.
Like I said, I wrote that a while ago, but most of it still holds true. If you understand where I'm coming from, then keep reading as I post more. In the meantime, tell your friends, family, neighbors, and all those people you friended on Facebook just so you could have lots and lots of friends but that you never really have a desire to talk to to read this blog and join in.
Later, taters. Got to go ponder what goes in the lunch bags tomorrow.
I'm back home, to reality, which means, managing a kitchen in a corporate chain restaurant, and cooking for my kids. Nothing too glamorous there. So I thought, let's talk about some of the stuff I have done, and hope to do again.
The quick version of my experience- I have cooked in what were some of the best kitchens in Philadelphia, in their day. All of them are gone now, unfortunately, but I got some great experience, and worked with some great people. I learned Mediterranean, Italian, Fusion, French, Asian, and some good old Soul Food cooking. I took some time to go to culinary school at La Varenne in Paris.
I owned and operated State Street Cafe in Doylestown, PA for almost 8 years. What a great time that was. My menu changed with the season, or my mood. It was like playing "Ready, Set, Cook" every day.
I taught at The Restaurant School at Walnut Hill College. I've done demonstrations at Celebrity Kitchens in Wilmington, DE. Hey, I've been on TV, too! I did a series for Comcast On Demand called "Digital Cookbook." It was kind of dry stuff, but it gave me a great taste for doing TV cooking. That's where I'd really like to be. Anyone who knows me, can guess that when I get up in front of an audience to demo something, it's going to be part cooking lesson/part stand up comedy routine. I love doing it. Next step will be to get a website, and start doing webcam. Of course, I'll be recording them at about 4 am, because I work about a jillion hours a day.
A few years ago, (more years than I care to remember), I put down my thoughts about cooking, and a bunch of my recipes, in the hopes of publishing a cookbook. It's still in my filing cabinet. But I wanted to share the introduction with you, and then in future posts, I'll start giving you some of the recipes.
So, here's how the book would open:
I've been thinking about writing a cookbook for a long time. I've jotted own ides, but never followed through. I mean, I know a lot of great recipes, but I couldn't decide on a "theme", a reason why someone would buy a book by me..and then actually use it. Over the year that I have been a chef, I have worked in many different types of restaurants, and with many different types of chef. I have always been a hands-on chef. I left cooking for a while to teach, but it didn't take long before I was back in the kitchen, because I need to be close to food-to touch, smell and taste it. I love food. Cooking is an art. It is creation and performance. People who become chefs don't do it for the money, believe me. They cook because they have to, something compels them to. But I don't only cook to create. I do it because it is FUN. Yes, there are many kitchens where the line cooks work in silence and there is an air of utmost "professionalism." My kithcens have alway been filled with laughter. And music. I love going to work, because I love to be surrounded by funny, intelligent people wit the same mission as myself-to make great food, a decent living, and to have fun. I'd hate to work as hard as I do if I didn't truly enjoy it.
But I digress. All I am trying to say is that cooking shouldn't be intimidating. Making good food is really easy, once you understand the basic concepts. There are lots of great chefs out there that never went to culinary schoool. The just had a good palate, some common sense, and a bit of insanity in them. And they like to eat. This describes me, and most of the people with whom I have had the pleasure to work. I hope that, if you picked up this book, you are one of those people. You don't have to cook for a living to love to cook.
My dad loves to cook. So does my father-in-law. They both have a multitude of cookbooks and recipes they have gathered. Yet my phone often rings- "what is mirepoix?" "how long does it take for pork loin to cook through?" "where can I find white truffle oil?" Cooking shouldn't be a test of your knowledge. It should be fun. (I do believe I've mentioned that.) You shouldn't have to strain yourself to make a wonderful meal for two, or twenty.
So, the way I look at it, there has got to be something between the "heat and eat" of pre-prepared foods, and something that requires three days of preparation and a working knowledge of French. Once you understand the basics of food, there is not excuse not to eat well, be it simply prepared, or more involved dishes. Where do I begin, you say? Well, start with your own palate. Obviously, you should eat what you like. Build a supply of staples in your home around your taste. Learn which food combinations work. And then..remember...this is important...have FUN.
Like I said, I wrote that a while ago, but most of it still holds true. If you understand where I'm coming from, then keep reading as I post more. In the meantime, tell your friends, family, neighbors, and all those people you friended on Facebook just so you could have lots and lots of friends but that you never really have a desire to talk to to read this blog and join in.
Later, taters. Got to go ponder what goes in the lunch bags tomorrow.
Sunday, May 16, 2010
my first blog
wow. my first blog. thank you to my sister in law, lisa, for setting this up for me, and thank you, for my big brother, neil, having a birthday, the reason i flew to boston in the first place.
so, here we are. after two bottles of wine, i mentioned to lisa that i wanted to get web presence to talk about food, and maybe recharge my tv cooking career, and before you know it, i've got a website! how cool is that?
now you may ask, why am i beginning my illustrious (i hope) web career with this particular post? well, there are a few reasons. the first is, that whenever i fly to boston to see the family, i end up cooking, which makes me very happy. the second is, we go to interesting food markets, and i get to be creative..
ok, let's talk about that. neil took us to the deluxe town diner in watertown, ma for brunch. i had the best pancakes i have ever had in my life (this is a big deal). but what is more important, this diner was in the greek/armenian section of town. as soon as i saw the sign in the store window that said "fresh pita", i started fantasizing about tonight's birthday dinner for neil. i insisted we stop at the market next to the diner. the produce was colorful and beautiful, the cheese was fresh and pretty, and the groceries were so cool. i figured we could buy a leg of lamb from somewhere. So i wandered around the store and got funky little cucumbers, onion, tomato, red pepper, and some other stuff. i got feta cheese, greek yogurt, freshly baked pita...
so, all i need now was a leg of lamb. off to Whole Foods..(that's a story for another whole blog entry, how i love that store!)
ok, let's cut to the chase and tell you how dinner came out. i marinated the lamb in olive oil, lemon zest and juice, a little balsamic, some garlic, fresh rosemary, sea salt and freshly ground pepper. made a tzatziki sauce with cucumber, onion, mint, garlic, and greek yogurt.
I grilled baby eggplant, red , yellow and green peppers. I made hummus, a chopped salad with fresh romaine, mint, tomato and basil. Diced bulgarian feta went on top, with a sprinkling of extra virgin olive oil.
then, i grilled the lamb. The pita got thrown on the grill to heat up, and then we were ready.
I wish i had taken pictures of how beautiful the table was..we opened a few bottles of red wine, toasted neil's health and our good fortune to be together, and tucked in to a wonderful meal!
I figure with each of these entries, I'll include a recipe. Most of the time, though, my cooking just evolves from the senses. The colors, the smells, the feel of the ingredients. that's why i say "food happens." so, don't panic if some of my recipes don't have exact measures, and say things like, "a pinch of this" or "a splash of that."
So, here's the recipe for the tzatziki:
2 cups greek yogurt (thankfully found in almost every store these days)
1 small cucumber, peeled and seeded
about a quarter of a white onion (i used a vidalia, it's a little sweeter)
one garlic clove
4 or 5 mint leaves, chopped
a squeeze of lemon juice
salt and freshly ground pepper
ok, that's it for now. it's time for the next meal....
so, here we are. after two bottles of wine, i mentioned to lisa that i wanted to get web presence to talk about food, and maybe recharge my tv cooking career, and before you know it, i've got a website! how cool is that?
now you may ask, why am i beginning my illustrious (i hope) web career with this particular post? well, there are a few reasons. the first is, that whenever i fly to boston to see the family, i end up cooking, which makes me very happy. the second is, we go to interesting food markets, and i get to be creative..
ok, let's talk about that. neil took us to the deluxe town diner in watertown, ma for brunch. i had the best pancakes i have ever had in my life (this is a big deal). but what is more important, this diner was in the greek/armenian section of town. as soon as i saw the sign in the store window that said "fresh pita", i started fantasizing about tonight's birthday dinner for neil. i insisted we stop at the market next to the diner. the produce was colorful and beautiful, the cheese was fresh and pretty, and the groceries were so cool. i figured we could buy a leg of lamb from somewhere. So i wandered around the store and got funky little cucumbers, onion, tomato, red pepper, and some other stuff. i got feta cheese, greek yogurt, freshly baked pita...
so, all i need now was a leg of lamb. off to Whole Foods..(that's a story for another whole blog entry, how i love that store!)
ok, let's cut to the chase and tell you how dinner came out. i marinated the lamb in olive oil, lemon zest and juice, a little balsamic, some garlic, fresh rosemary, sea salt and freshly ground pepper. made a tzatziki sauce with cucumber, onion, mint, garlic, and greek yogurt.
I grilled baby eggplant, red , yellow and green peppers. I made hummus, a chopped salad with fresh romaine, mint, tomato and basil. Diced bulgarian feta went on top, with a sprinkling of extra virgin olive oil.
then, i grilled the lamb. The pita got thrown on the grill to heat up, and then we were ready.
I wish i had taken pictures of how beautiful the table was..we opened a few bottles of red wine, toasted neil's health and our good fortune to be together, and tucked in to a wonderful meal!
I figure with each of these entries, I'll include a recipe. Most of the time, though, my cooking just evolves from the senses. The colors, the smells, the feel of the ingredients. that's why i say "food happens." so, don't panic if some of my recipes don't have exact measures, and say things like, "a pinch of this" or "a splash of that."
So, here's the recipe for the tzatziki:
2 cups greek yogurt (thankfully found in almost every store these days)
1 small cucumber, peeled and seeded
about a quarter of a white onion (i used a vidalia, it's a little sweeter)
one garlic clove
4 or 5 mint leaves, chopped
a squeeze of lemon juice
salt and freshly ground pepper
- put the cucumber, onion and garlic in a food processor, and pulse until just chopped.
- remove to a mixing bowl.
- add the yogurt, lemon juice, chopped mint and season to taste with the salt and pepper.
- put in the refrigerator and allow to sit for about an hour before using, so the flavors can marry.
ok, that's it for now. it's time for the next meal....
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