December 11, 2002 Ask the Chef Article

December 11, 2002 ... Ask the Chef ... John Pisto

Q: Hi Chef, Every year at this time, I go on a fruitless search for an establishment (restaurant, bakery, deli or wherever) that makes real mincemeat pies and pastries. I am not talking about the citron and spice they call mincemeat. I used to make it by the vat load to keep for pies all year. Now this is not practical with my family grown and away. Any ideas, or should I just give up?

I also grew quite fond of the scones that "Cloris' Croissants" used to sell to coffee shops and at their drive-up window on Del Monte near Lake El Estero. Do you know if they're still available anywhere anymore?

Happy Christmas, Ruthann Richards, Via e-mail

A: Hi Ruthann, don't give up! Why don't you make your filling and sell it to local bakeries and restaurants?

I personally love mincemeat pie, but don' t think I have really tasted the original. As for scones, they are not my favorite. Maybe someone will write in as to where to get the best ones. Cloris was a neat spot; too bad they closed. I did some research and came up with a real mincemeat-filling recipe. Now this is not my grandmother's, all she knew was cannoli and biscotti. So for you folks that are curious, here it is.

Grandma's Old-fashioned Mincemeat Pie Recipe - filling for 3-4 pies.

Boil or cook in a steamer, a 3-4 pound rib roast in 3 or 4 cups water, until the meat is so tender it falls apart. Cut into bite-sized pieces and return to the broth and continue to simmer on the stovetop. Add the following, stirring each in as you go:

2-3 cups apple cider
1-pound box of raisins
1 cup chopped dried mixed candied fruit peel
1/4-cup sugar
1-teaspoon ground cinnamon
1-teaspoon cloves
5-6 medium apples, chopped bite size

Continue to simmer and stir occasionally as the raisins and apples absorb the liquid.

Spoon the cooked and cooled mincemeat filling into an unbaked piecrust. Use a sharp knife to make vents in the top crust and bake at 425 degrees about 20 minutes, or until you crust is golden brown.

Hot non-food tip. While my dentist was out of town, I needed some emergency work done, so I called my old bud DDS. Roy Thomas (better known as "the professor"). Get this, in 45 minutes he corrected the problem, did a cleaning and filled a cavity, all the time discussing minerals, mushrooms and other topics. Man, that's faster than Midas Muffler! Great job, and a great staff (Debbie and Nina 624-2255). The untold story about Roy is his wines - I'm talking Dr's Reserve!

Q: Dear John, I purchased uncured green Sicilian olives. It was my intention to fix them and then of course let them age. I received an over-the-deli counter recipe from a local Italian. I did this according to his directions. Crushed the olives and placed them in clean jars, covered them with olive oil, hot pepper flakes, minced garlic, and oregano. He said I did not have to add salt, but I did add a little anyway. Tonight, after having them sit in a cool basement for one month, I decided to open up a jar and taste one.

I am concerned because there was a lot of activity in one of the bottles, meaning that is was foaming when I opened it up. I don't want to give botulism to my family or myself. Please respond as soon as possible. Carol Pesce, Via e-mail

A: Carol! Do not eat those olives! Personally, I wouldn't eat anything that foams a lot. Last December and January, I wrote a three-part column featuring Ron Aliotti and (brother-in-law) Jean Mercurio's recipes. Click on the Alphabetical Index link below and look for Olives, Recipes for Home Cured.

Readers: Mushroom Alert! It's that time again. Do not eat any mushrooms collected in the wild unless an expert has identified them. I am available at my office (786 Wave St., Monterey) for positive identification. The life you save could be your own! Also, don't put mushrooms in plastic bags; it makes them rot quickly. Paper bags or baskets work well.

Folks, thank you from the bottom of my heart for making our first local's appreciation day a success last Wednesday at the Wharf. I also want to personally thank Monterey City Manager Fred Meurer for supporting our request for two hours free parking and city council members Ruth Vreeland and Theresa Canepa for their wisdom. The creation of this new every-Wednesday event is a perfect example of the people and the city working together. So folks, come join us every Wednesday at Historic Fisherman's Wharf for a $9.95 three-course lunch or dinner (featuring sand dabs this week), discounted shopping and two hours free parking.

Q: Many years ago, I can remember visiting my Sicilian grandmother who made the most amazing beef and vegetable soup. The beef was so tender, it fell off the bone and melted in my mouth. Do you have a good recipe for an old-world soup like this - one that is perfect for a cold winter's day?

A Big Fan, Laguna Beach, CA, Via e-mail

A: Ah, now your talking! The meat to use is short ribs - medium size or beef shanks, sliced about 3/4 of an inch thick. If using short ribs, trim all of the fat, okay? Ready? Here we go: Sauté the meat in a bit of olive oil; season with salt and pepper to taste. Add water or beef stock to cover meat plus another inch or so. Cover with a lid and simmer for about an hour. Skim off the foam and any floating stuff. When the meat is almost cooked, add vegetables (as many of whatever you like).

You may want to sauté the vegetables a bit first - this will add more dimension to the soup. Simmer until the vegetables are done and then, if you wish, now would be the time to add some pastina or linguine broken into one-inch pieces. Ladle into bowls, add some freshly grated Reggiano and serve with some good garlic bread and a salad. Boy, oh boy, is that good!

For more info about John Pisto's fine restaurants

in Monterey, California, click here.

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