Although this film has been out of the gates for a little while, I just watched it at home tonight. Please watch this film. The story is compelling, unnerving, disappointing, and revealing. I encourage all those I know and love to sit down to a generous helping of this movie.
Here’s the web page for more information and the trailer below
Maybe more like a Pasta di Autuno. Let’s be honest. Spring is long behind us, but the spirit of ‘Primavera’ is alive and well is this dish that celebrates the transition between Indian Summer, and Bay Area Autumn. As long as were in the “Honesty Zone”, this isn’t the dish I was thinking about making when I was wandering around the farmer’s market. My housemates had mentioned lobsters yesterday… They were on sale at the local market.
I love eating lobsters and chanterelles together, so that’s where I originally planned for this dish to go. However; when I got to the market, I just didn’t feel like killing the little bugs. And I certainly didn’t want ones that had been cooked already. Who knows how they cooked those things. So I opted for some little bay scallops instead. I find I’m using vegetables cut like noodles in my pasta dishes more and more. I like the texture, the color, and the interest they add. This dish features a few veggies done in that style. The story unfolds in pictures below. Click for more info, tips and techniques. Cheers!
Maybe when I have a little more time on my hands I’ll get back to the lobster business. I do love to cook those little buggers. Ah, well. I hope that you are cooking with your senses and including flexibility in your repertoire of frequently used kitchen tools. There are substitutions and variations for almost any dish you have in mind. Don’t be afraid to bend with the breeze.
Here’s to your next cooking adventure!
-Scott
Episode two in the series about how to cook great meals from last night’s great meal. Love it. This (re)cooking with love was brought to us courtesy of the Castro Farmer’s Market. As I’ve mentioned in a couple of posts, shopping at the market is a great source of inspiration. On this occasion, I kind of went overboard. I grabbed bunches of braising greens, tiny eggplants, vibrant squash, fantastic mushrooms, free range grass fed beef, you get the picture. We had a huge family style meal that night, and there was plenty of fodder for this episode. Enjoy!
I’m working with a couple of friends who want to cook big meals once or twice a week and fold those meals into different meals for the rest of the week. In this endeavor, I hope to highlight different ways to use your food to your advantage. M.F.K. Fischer notes that she always cooks ‘with one canny eye on the leftovers’. This resonates with me, and I hope it makes sense to others was well. It certainly provides a wealth of opportunities.
My years of working in professional kitchens also informs my decisions here. In that environment, nothing should ever be wasted. Even though this ideal is often sabotaged (by spoilage, error, and so on), I still have the motivation to utilize every salvageable bit. And I encourage that posture!
Use it or loose it!
Many Thanks-
-Scotty
The Wednesday Farmer’s Market in the Castro (or any farmer’s market, really) always inspires fresh eating and good cooking. Now that my workplace is only a hundred yards from all the action, I’m doubly excited! This week I found inspiration from a handful of purveyors, and turned those items into a delightful little dinner. The story unfolds in pictures below. But here’s the overview; I was intrigued by the first of the season butternut squash. So I grabbed a couple. Prather Ranch was offering spicy Italian sausages, and I like that (squash-sausage) combination. There were other gorgeous looking vegetables (the peppers, tomatoes, garlic, red onions, figs) along with a couple of flavorful loaves from Crepe and Brioche. I had a few ideas swimming around by now, and a lot of food to play with. Here’s how it went down -
We didn’t get to the figs and Teleme cheese which I had planned to enjoy as dessert. Sigh. But the meal was a success even without something sweet/savory to finish.
Cooking risotto always reminds me of Chef Louise at N.E.C.I. and cooking huge batches of bouillabaisse risotto for The Bearded Frog in Shelburne, Vermont. Louise reminded me that, contrary to public opinion, you don’t have to stir the rice endlessly. In fact, if you do, you may break the grains and end up with porridge. She encouraged us to finish the risotto by shaking the whole pan rather than stirring wildly, especially when the rice is delicate towards the end of the cooking process. The bouillabaisse risotto was just a fun dish. We struggled with the execution and presentation a little, but I’m still in love with the ideas behind the dish, and remember the taste clearly.
Thanks for reading, and try making some risotto(s) for yourself. There are a multitude of styles, and as many people who will frown on a dish not made ‘their’ way. Screw that noise. Jump in and cook it as you like it. Finish with butter, cream, olive oil, a squeeze of lemon, plenty of cheese, or nothing at all. It’s up to you, so enjoy your creation.
Happy Eating, Happy Living -
-Scott
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