February 19, 2003 Ask the Chef Article

February 19, 2003 ... Ask the Chef ... John Pisto

Hi John, Thanks for your column and your show. I learned from my mother; if the pasta pot is about to bubble over, just blow on it, a long steady breath. It will knock down the foam for a while, and you can turn down the heat a bit. Also, a little oil or butter can help

Steve Bean, Via-e-mail

Response: Sounds like it could work - just don't inhale. As I said before, the long-term solution is bigger pot Stevie!

Readers: Folks, I just had to share this with you. My daughter Gia is in her first year of college right in the middle of mushroom country in the Pacific Northwest. Gia and her friend started a mushroom club and to entice others to join, they put on a mushroom dinner. Twenty people signed up but only seven showed. Needless to say, they were pretty

disappointed, but like I told her, life is full of disappointments and you've just got to learn from them. All was not lost however - they fed the extra food to the rest of the dorm.

Check out these recipes from a college student's attempt at a 20-person mycological treat on a broken 4-burner electric stove and three pans:

Chanterelle Bruschetta Recipe

1 pound chanterelles (fresh or frozen)

1 bunch flat leaf parsley

1 loaf of crunchy bread (baguette)

1 large onion

8 cloves garlic

Salt, pepper, garlic powder to taste

Olive oil

Butter

Cut bread into inch thick slices and rub with olive oil, salt and pepper. Put into oven set on broil or grill on stovetop grill and cook until brown. In a saucepan, sauté garlic (excluding 2 cloves) and onions-add salt and pepper to taste. Chop chanterelles coarsely if they are larger in size and sauté them with the onion and garlic for about 7 minutes. Add 1/4 stick of butter and a handful of coarsely chopped parsley and cook for about 3 more minutes. Spoon the chanterelles on the toast and top with pepper.

Morels in Cream Sauce over Pasta Recipe

1 pound morels (fresh or frozen)

1 pint heavy whipping cream

½ cup beef or chicken stock

1 lb. pasta (linguine or spaghetti)

Salt and pepper to taste

1 large red onion

8 cloves garlic

Olive Oil

Butter

Sauté chopped onions and garlic in olive oil and salt and pepper. Add morels and cook for 10 minutes. If morels are frozen, cook until 70% water boils off. Add cream and return to boil, stirring occasionally. While that is reducing, boil pasta and strain. Add 1/4 stick of butter to cream sauce and continue to reduce until thickened. If the cream becomes too thick, add stock and continue to reduce. Once at desired thickness, add to pasta and serve hot.

Oyster Mushroom and Spinach Veggie-Burgers Recipe

1 pound fresh oyster mushrooms

15 veggie-burger patties

15 slices Swiss cheese

15 whole wheat buns

Soy sauce

4 bags fresh spinach

8 cloves garlic

1 large red onion

Pepper to taste

Olive oil

Sauté chopped onions and garlic in olive oil with pepper. Add two tablespoons soy sauce and continue to cook. Add oyster mushroom and two more tablespoons soy sauce and cook for 5 minutes. Add as much spinach as your pan will allow and wilt down leaves, then add more spinach. Add soy sauce and pepper to taste and set aside. In oven, place veggie burger patties on a tray with a slice of Swiss cheese on top. At 400 degrees, cook for about 4 minutes and place on bun (optionally toasted). Add a spoonful of spinach and oyster mushroom sauté and serve. Recommended condiments include avocado, tomato and iceberg lettuce.

Q: John,

You said that your mother grows bushes that develop capers here on the Monterey Peninsula. I cannot find any kind of bush in any of my garden books that tells me what that is. Can you tell me what to ask for at the nursery? I live in San Benancio and would like to grow some.

Thanks.

Sherry Mahi, e-mail

A: You do need to ask your nurseryman. My mom has had this amazing caper bush for longer than I can remember. Someone gave it to her a long time ago, and it is still producing. I've tried to grow some myself but have never succeeded. I guess we could all use some help with this one. If anyone knows some secrets about growing caper bushes, please let us know.

Readers: It has come to my attention that a prominent local dinner house has been chastised for having rabbit on their menu. I've seen some of the angry letters they have received. Boycott a restaurant just because they serve rabbit? It's a good thing this is still a free country, where one is allowed to serve rabbit and others to complain about it. I say, "to each his own", or "viva la difference!" Speaking of

rabbit, do you know why the butcher always leaves one of the rabbit's paws intact? So a buyer can be sure it's not a cat - honest! I remember filming a cooking segment on rabbit. Every time I started to cut up the meat, I was distracted by some of the crew saying, "meow!" Folks, let's keep an open mind - after all, one man's meat is another man's pet (or vice versa).

A book about food: A local lady - Jahn Curtis, brought me a terrific book called "A Goose in Toulouse and Other Culinary Adventures in France." This is just the right kind of book for us foodies and even has recipes for a real rabbit feast.

Thanks again Jahn.

For more info about John Pisto's fine restaurants

in Monterey, California, click here.

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