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September 10 2003          ...           Ask the Chef            ...          John Pisto
Q:   Forgive me if you've answered this before but I am doing a project for a writing journal on meatballs! I make them deliciously using pork, veal and beef, one egg, fresh parsley, salt, pepper and lots of garlic and wet bread. BUT, I don't know exactly where they originated. I also would like to know why they are round? Who thought of that? Looking forward to your response!
Ciao!
M.A.D.

A:   We did some response on meatballs awhile back, but try this one for explanation - Ala Pisto!
Meatballs originated in some Italian’s kitchen when she found that she had some ground beef left over. Hamburger meat was popularized at the turn of the last century, so it makes sense to assume that meatballs started then, as did meat loaf. I could just see some nice Italian housewife ready to make a tomato sauce and find some left over ground meat in her ice-a -box-a. Always having eggs, parsley, garlic, cheese, and hard bread around, she must have felt a surge of lightning that hit her with this idea. Ground meat, garlic, cheese, breadcrumbs, parsley, and some beaten egg to hold it all together. Fry it in oil, drop it in the sauce and Bingo! Two courses in one pot - pure genius. Then of course came the meatball sandwich, but that’s another story.
So back to the meatballs. Her man comes home and has pasta then meatballs or pasta with meatballs. Boy is he happy to have something different - she’s a heroine. Husband brags to his buddy, they tell their wives and double bingo, the meatball craze is on. Now to answer your second question. Why are meatballs round? Well, my friend if they were square you couldn’t stir them in the sauce. They would disintegrate. Now it also makes sense why some are bigger than others, the answer? It all had to do with the size of the woman’s hand. Small hand, small balls, big-a hand, big-a balls ok? Any more questions? Thank you for writing in. O.K. by the way try some grated cheese in your meatballs!

 

Q:   Dear Chef,

Why do some tomatoes I buy get mushy?    Sarah Phillips, e-mail

A:   Great question, Sarah. The usual problem is that people put their tomatoes in the refrigerator. Now listen! Never, never put fresh tomatoes in the refrigerator. The cold air breaks down the pulp and renders it mushy. Just leave them in a cool part of your kitchen. There is nothing worse than a mushy slice of tomato, unless it’s a mushy apple. Speaking of tomatoes, I’m looking for some real vine-ripened tomatoes. Anyone have any they want to sell? Heirloom tomatoes are here and prices range from $4.00 lb. (too much!) on down to $2.49 lb. (now that’s a great deal - that’s at Monte Vista Market).

Q:   Dear Chef John,

Please send me the recipes for the 3 different sauces you made on

your TV show Monday August 24,2003 with Leon Panetta who made gnocchis. Everything looked delicious.   THANK YOU.  Bea, e-mail

A:   Hey Bea, What are you doing starting a restaurant? Just kidding! You know of course if not made right those little pillows of potatoes and flour will sink in your stomach like lead sinkers. So don’t over mix the dough or add too much flour and make sure your potatoes are dry.

Gnocchi Sauce Recipe #1: Fresh tomato sauce in the pan - great to make this time of the year. Use over-ripe tomatoes for this one. Sauté 6 chopped garlic cloves, 1 chopped onion and 1 cup chopped parsley in olive oil until opaque. Then dice up at least 4 cups of fresh ripe tomatoes (squeeze out some of the liquid). Now simmer it until all water is evaporated (about 15 to 20 minutes). Add some fresh shredded basil and Bingo!
Gnocchi Sauce Recipe #2: Gorgonzola sauce, try to find the cheese as fresh as possible. The older it gets the stronger the smell becomes, so it  should not be real strong. Using a medium sized pot, start with some heavy cream (about 1 quart) and  heat it very slowly and reduce it for 5 to 10 minutes. Now start putting 8 pieces (each about the size of an egg) into the cream and stir until it melts. Taste it and if it’s not enough flavor for you, add more cheese or check the seasonings and Bingo- you’ve got it!

Gnocchi Sauce Recipe #3: I forgot this one. I tried to call Leon, but he is busy right now. Here’s another good one. Make a veal stew (a little juicier than normal) and use the juice to pour over the gnocchi’s. Finish with some grated cheese - this one works well.

 

 

Readers: Anyone missing some rocks? Remember that I said my office is next door to the original flophouse on Wave Street just above Steinbeck’s Cannery Row? There were about 4 Steinbeck-like characters living there who were recently asked to move. Afterwards, the owner cleaned up the place, cutting down weeds and clearing debris. There now stands a large pile of rocks of all sizes. I mean a big pile! So if anyone in the area is missing any rocks, I know where they are, right next to my office at 786 Wave Street. I wonder what John S. would have to say about this.
Q:   Dear John,

We enjoy eating on the Wharf, especially since they started the local’s special on Wednesdays. The sandabs were cooked just right and we like the free two hours parking.

e-mail

A:   You know I’ve had many people ask me to see if we could get 2 hours free parking for locals 7 days a week on Fisherman’s Wharf, 365 days a year. Sounds like a great idea to me. We already know that people hate to pay for parking and the Wharf area is not particularly locals-friendly. Many people have expressed to me that, although the Wharf is a special place, they find it hard to pay big money to go there and dine, especially when there are so many good restaurants elsewhere on the peninsula that have free parking. Even downtown Monterey has free parking every day. I must agree

that the business owners on the Wharf are at a distinct disadvantage. The past several months have proven that, given the enticement of free parking and a special local menu, you folks have responded unbelievably. Would you like to be able to go to the Wharf any day of the week and get 2 hours free parking? Folks, if you travel as much as I do, you would see that our food, our atmosphere, and especially our prices are as good as it gets anywhere in the world. So what do you think folks, should I pursue this? Let me know e-mail john@pisto.com or phone 373-3778. Love to hear from you.

2 hours free parking for locals 365 days a year! Now that’s what I’m talking about!

 

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