June 25, 2003 Ask the Chef Article

June 25, 2003 ... Ask the Chef ... John Pisto

Q: Dear Chef Pisto,

My family just loves tiramisu, however I haven’t been that successful making it. Do you have a simple recipe that I can follow?

Thanks, Rosemary D., Keizer, Oregon

P.S. My husband and I were vacationing in Monterey just recently and stopped in for lunch at Abalonetti’s. Great food and service! We will definitely be back to try your other restaurants.

A: Thanks for trying my restaurant. I will make this as simple as possible so get ready.

Tiramisu Recipe

Marscapone cheese

Whipped cream

Vanilla

Ladyfinger cookies

Espresso or strong coffee with sugar

Shot of crème de cocoa

Powdered bittersweet chocolate

The secret is you have to have everything ready to go and you have to let it sit for a day (to firm up).

Start with soft marscapone cheese, whip powdered sugar into cheese until well blended and a bit airy. Next whip up some heavy cream (with vanilla and powdered sugar to taste) 3 parts cheese to 1 part cream. Fold whipped cream into cheese mixture and refrigerate for 1 hour. Make strong coffee or espresso and add a shot of cream de cocoa and sugar. Using a glass large enough for one serving, dip the cookies into the coffee and line the bottom of the glass. Break the cookies if necessary. Add a dollop of the cheese mixture, go to the top of the glass and refrigerate. Just before serving, sprinkle on a bit of powdered cocoa and you got it!

Bonjour John!

My son only eats zucchini. We need recipes for it. Thinking of you in France.

P.S. For a change, tonight we are going to have aioli.

Patrick, St Tropez, France, Via e-mail

A: Oh man, aioli! Folks, what a grand dish that is but that’s another story. St Tropez, Ah! All right, here are some great recipes for your special eater. Each one includes a recommended bribe.

Zucchini with pasta recipe: For 4 to 6 people use a medium zucchini. Cut the zucchini into rounds about 1/8” thick and fry in olive oil until slightly brown. Salt and pepper to taste, remove from pan to a large plate. Using the same pan, add 7 garlic cloves a handful of fresh chopped tomatoes, a handful of fresh chopped basil, salt & pepper, and a

dash of hot pepper. When slightly brown, add cooked pasta (1/2 lb. of linguine), a bit more olive oil and the fried zucchini. Stir well serve with grated pecorino and a $5.00 bill, watch out!

Zucchini hamburgers recipe: Grate zucchini on hand grater. Add a bit of salt and pepper and let it sit for 30 minutes. Now strain in your hands as much liquid as you can. Place in a bowl and add salt and pepper, some breadcrumbs, a good amount of grated Pecorino, chopped parsley, and some chopped garlic. Sprinkle with flour, a little milk and an egg to make a batter. Form into patties and fry in frying pan, serve with lemon and a $5.00 bill.

Cream of zucchini soup recipe: Sauté together 2 medium chopped zucchini, 3 garlic cloves, 1 medium potato (diced), 1 small onion using 1/2 butter and 1/2 olive oil. When potatoes are cooked add a bit of flour just to coat the vegetables (not

too much). Cook slowly for another 10 minutes. Add 2 cups of chicken stock and put into a blender to make it creamy. Return to stove and add heavy cream just enough to make it white. Add salt, pepper and a $5.00 bill.

This one will work for any fussy eater, especially kids.

Sauté together 2 medium potatoes (sliced thin), 3 medium zucchini (diced), 2 medium onions (chopped), 6 cloves garlic (minced), some chopped parsley and salt & pepper in olive oil for about 15 minutes, then add water or chicken stock (about 4 cups) and bring to a boil. Next add either pastina or broken up linguine, (break up any thin long pasta into 1 inch pieces, it’s perfect for using in soups). When pasta is cooked, dish up and float either butter or extra virgin olive oil and Reggiano cheese. Finally, try $20.00 as a bribe. If it doesn’t work send him back to his mother.

Readers: Old friend Louis Menendez Jr. had dinner at the house and brought me not a bottle of wine, but a full rack of moose antlers. Moose antlers! How do you cook em? They are for hanging on the wall, stupido! Louie, they are truly beautiful, thank you so much. Lou is an attorney in Juneau Alaska, and a darn good one, I’m told. His father Louis Menendez Sr. is very proud of him. Louis Sr. by the way, is quite the legend himself having been co-owner of the legendary Monterey pool hall called “Louis.” My father’s tailor shop was next door and needless to say I played a lot of pool. In life, if you’re blessed, you have mentors. Lou Sr. was mine. He is very wise and very gentle with a great sense of humor and we have been friends for 45 years! When he bought the airport restaurant in 1965, I was fresh out of chef school and he hired me as dinner cook. Boy did that place rock and it still is a very good restaurant. The Golden Tee, a great story, they do things with tri-tip that is absolutely genius and that was almost 40 years ago. Sr. and Jr. are both great guys. As the saying goes, “like father like son.”

Q: Dear Mr. Pisto, I am eager to win a cooking contest sponsored

by Star Foods and wonder if you would mind giving me a bit of inspiration. There are three contest categories: appetizers; side dishes; main dishes. It is mandatory to include one Star Product (olive oil, balsamic vinegar, red or white wine vinegar, capers, or pickled onions). We live in Laguna Beach, and vacation on the Peninsula about four weeks per year. We come for a week at a time at different times during the year so that we can enjoy the delightful variance in the flora and fauna during different seasons. I have enjoyed reading your column in The Herald, and I learned about heirloom tomatoes from you a couple of years ago when I watched your TV Show. I copied the recipes and have maintained them in my repertoire. I look for you on TV each time we visit. I look forward to hearing any inspirational ideas that you may have for an award-winning recipe for Star Foods! That would be grand and glorious! THE DEADLINE IS JUNE 30th. I have been working on it for three weeks now but am not thrilled with any of my results. THANK YOU, THANK YOU, THANK YOU in advance!

Yours truly, Lois Dorman Stevens, Law offices of Gary D. Stevens

A: Shame on you Lois, this seems a little crooked I think. Actually, this is more of a consulting job, and my rate is $150.00 an hour, but I'll waive it this time. As I was writing, a simple and delicious recipe came to mind. I hope you can figure out the measurements. Just use your head and good luck!

Category: Main dish

Star products: olive oil, balsamic vinegar, red wine vinegar, capers.

Make a salad with fresh tuna seared with coarse black pepper and med. rock salt. Place on a bed of assorted greens that have been tossed with a classic vinaigrette: 3 parts oil, 1 part vinegar, a good shot of fresh lemon juice, a little mustard, salt and pepper, a pinch of sugar, some capers, chopped fresh tarragon, basil and thyme. Garnish with sweet tomatoes, hard-boiled eggs, olives, anchovies, chives, bell peppers and serve with garlic bread.

For more info about John Pisto's fine restaurants

in Monterey, California, click here.

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