Saturday, June 18, 2011
"...We're at this absurd point where underwear costs more than food....Lets give ourselves more value than our clothes"
Don’t freak out friends. I’m not joining the ranks of females who lust after geriatrics. I know this is under my hunky chefs so this might inspire some confusion as to why exactly Mr. Petrini is posted along side the tattooed, lust inducing few chefs that I have on this blog. Its to teach you about the wonder and joy of food. I know that not everyone is like me. Not everyone feels the same rush of endorphins when tasting a first press of black truffle olive oil drizzled tossed over a bowl of hot fresh (not dried) noddles dressed with freshly grated parmesan topped with a sprinkle of roughly chopped Italian leaf parsley. But Carlo Petrini does. Not only does he understand the deep joy and love that comes with food but he is indigent by the recent shift in culture and how food lust for a hamburger from McDonalds has taken over the food lust for a slice of cured prosciutto on freshly baked crostini layered with a farm fresh chuck of goat cheese drizzled with local honey topped with a fig still warm from the sun. Close your eyes (well, read the rest of this sentence and then close your eyes) and picture the last fast food that you ate. What were you doing? Rushing to get someplace? Trying to get a bite in? Too tired to cook for the night? I bet dollars to pine nuts the memory is in flashes, that instead of remembering the food, you remember the place you were trying to get to. Or the fatigue that you felt.
"The quest for slowness, which begins as a simple rebellion against the impoverishment of taste in our lives, makes it possible to rediscover taste. By living slowly , you understand other things, too; by slowing down in comparison to the world, you soon come into contact with what the world regards as its "dumps" of knowledge, which have been deemed slow and therefore marginalized. By exploring the "margins" of slowness, you encounter those pockets of supposedly "minor" culture that are alive in the memories of old people, typical of civilizations that have not yet become frantic—traditions that guide the vital work of good, clean, and fair producers and that are handed down after centuries of empiricism and practical skill.
In coming into contact with this "slow" world, you feel a new (or renewed) relish for life, you sense the potential of different methods and forms of knowledge as counterweights to the direction currently being imparted to the tiller that steers our route toward the future. You reassess the elements of consumer culture, and in rural knowledge, you discover surprisingly simple solutions to problems which speed has made complex and apparently insoluble."
If your still not convinced or at least curious about the passion that can be inspired in your own life consider this that Mr. Petiri remarked on in a recent conference addressing his 'Slow Food' movement. A recent news article compared oil and olive oil that has been hand harvested that was a first press. Both were the same cost but people complained about the price of the olive oil. If you don't know the benefits of olive oil you must research it. We also remark that cell phones are not expensive, we justify the price of Seven jeans, we justify the cost of our new car, we justify the cost of Tiffany's jewelry, we justify that the underwear by Armini but when it comes to our food, we remark that one zucchini costs too much that tomatoes cost too much.... that instead of the chemical free, lovingly grown, fresh, asparagus .... we'll buy the canned veg-all.
Scars aren’t ugly, they’re beautiful. A person cannot go through life without scars. The slightly puckered flesh should not be a reminder of what happened, rather it should be a reminder of what you came through, what it is that you thrived from.
My mom has a scar under her chin as well, courtesy of me when I was 9. Both of my sisters have one as well. While some might call us clumsy, I like to think this little anomaly we all share is something that links us together.
Tuesday, June 14, 2011
Sunday, June 12, 2011
The last time my parents came to visit, my sister headed out to our favorite specialty market to stock up on some treats that the 'rents can't usually get in their small town. As we walked through the aisles I happily 'discovered' that the store had brought back the olive tanpende that my dad loves so much. I bought two jars and was pretty excited to present it to my dad along with some of his favorite crackers. I walked smugly into my house and went to put the two jars of tapanade into the pantry....right next to the other two jars that were sitting there. And when I opened up the fridge to put away some veggies....I realized there was another opened half eaten jar. Yep. Lots and lots and lots of tapenade. I realized that there was no way I could eat all of this on just crackers. That's pretty redundant and boring. I pounded out some chicken, threw some whole wheat pasta in a salted boiling pot of water and used some fresh mozzarella to round it all out.
What You Need:
2 chicken breasts
1 jar olive tapenade
1 ball fresh mozzarella
1 container feta cheese
4 bunches of basil
1/2 box whole wheat pasta
What You Do:
Heat your oven to 350. Pound the chicken breasts out. Place both in an oven safe dish and drizzle olive oil over them. Sprinkle salt and pepper over them. Bake until juices run clear. This typically takes 20 minutes. Cut thin slices of mozzarella cheese while chicken bakes. Boil 6 quarts of water with 2 tablespoons olive oil and 2 tablespoons of salt (you read that right, 2 TABLESPOONS. This is how the restaurants salt their water. Trust me.) For timing purposes, when water comes to a boil the chicken should be just about complete. Throw the pasta in the water. Pull the chicken out and generously coat the top of the chicken with the olive tapenade. Place two slices of tomato on top of the tapenade and then cover with cheese. Place the chicken back in the oven. When the pasta is done, the cheese on the chicken should be golden and bubbly. Pull the chicken out. Drain the pasta and toss it with more olive tapendae. Roughly chop the basil and sprinkle over the pasta and the chicken. I also topped my pasta off with a little more feta. Because you can never have enough cheese!
Sunday, June 5, 2011
You'll know when the corn is done as you'll see the husks pull back a little and the corn will be a nice yellow color. All in all, it should take about 15 minutes.
Num, Num, Num!!
Pre heat your oven to ‘Broil’. As it heats, clean the chili’s but make sure they are dry when you put them into the oven. Place chili’s on a cookie sheet and put in the oven. The chili will darken and the skin will pull back. Flip the chili once while in the oven. Let the chili’s cool before you work with them just so you don’t burn your fingers!
Note….you can do this OR if you want to, you can cheat and buy them pre-roasted from the store. YUM!!!
Mix the flour, salt and pepper, chili powder and cumin. Place the mixture in something that will allow you to dredge the chilies.
Whisk the egg whites until they are stiff and fluffy. Then gently fold in the eggs yolks.
Slit the chilies open on one side and place the cheese inside. Place one side of the slit inside and gently pull the other side over. Then dredge the chili through the DRY mixture first. Then through the egg mixture.
This is House of Jaramillo pulling each chili through the egg mixture..... isn't she doing a good job!??!
Look how delicious that chili looks!!
At first, they will look a little iffy. You might even find yourself wondering if you can pull the cheese out and eat it. But if you trust in the wonder of the grill and you just let it be (patience grasshopper!) You will watch in amazement as the chili puffs up, goldens up and melts inside.
Friday, June 3, 2011
itunes this song and have an LA kind of weekend.........
There's no one in the place cept you and me
So set em up joe
I got a little story I think you oughtta know
We’re drinking my friend
To the end of a brief episode
So make it one for my baby
And one more for the road
I know the routine
Put another nickel in that there machine
I'm feeling so bad
Wont you make the music easy and sad
I could tell you a lot
But you gotta to be true to your code
So make it one for my baby
And one more for the road
You'd never know it
I'm a kind of poet
And Ive got a lot of things I wanna say
And if I'm gloomy, please listen to me
Till it's all, all talked away
Well, that's how it goes
And joe I know you're gettin anxious to close
So thanks for the cheer
I hope you didn't mind
My bending your ear
But this torch that I found
Its gotta be drowned
Or it soon might explode
So make it one for my baby
And one more for the road The long, its so long
The long, very long, road