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Q). I have just
finished reading your column in the Herald and it made me homesick. I do
like greens and fresh greens are really hard to find in grocery stores
and local restaurants. Can you tell me which of your restaurants cook
and serve the greens you describe?
Helen Presti
Carmel Valley, Via e-mail
A). When you crave wild greens like I do, there's only one way to
go. Put on an old pair of shoes, grab some bags and get out to the
fields. Collecting and eating wild greens is much more common in Europe
than in America, although they can provide some interesting and
incredibly nourishing dining. First, like wild mushrooms, you have to
get to know them. Get yourself a field guide and maybe start with some
dandelions or mustard greens. Also, finding your own food outdoors with
friends and
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family members improves your appetite. As
far as my restaurants, I use mainly mixtures of spinach, Swiss chard and
arugula for sautéing. Coming up with different combinations of greens,
cooked up with some olive oil and garlic, is fun and delicious. But,
Helen, if you can't get out there, check in with wholesaler and
retailer, Del Monte Produce (375-5800). Ask for Jeanie and she will
special order whatever you want.
Q). Hello John, I have recently
retired and suddenly become the family chef. I was asked to prepare
gumbo for a Mardi Gras gathering. I will most likely check out several
recipes but want some practical advice from a pro. Please let me know if
there are any for sure "do's or don'ts" for this dish.
Bob Spadoni, Via e-mail
A). Gumbo is one our great American
classic dishes and many times I have enjoyed preparing and |
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sharing it. I have also experienced real
masters of this style of cooking and picked up tips that can really
elevate your gumbo. First add an extra 25% of the onions, bell peppers
and celery and sauté them well. When you brown the roux, do it slowly,
you want it to be dark brown. Don't put too many main ingredients in the
gumbo. Limit yourself to three things - shrimp, sausage and chicken.
Don't overcook the rice as its texture is an important part of the
finished dish. One sometimes overlooked "do" is to add okra (either
fresh or frozen). It acts as a thickening agent and no gumbo is complete
with out it. Finally, serve along with fresh oysters on the 1/2 shell
with ketchup and horseradish and some Dixie beer. You can also make a
couple of muffulettas, some bread pudding, fry up a few oysters and let
the good times roll!
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Folks, I was scanning the paper recently
and came across an ad for a pizza store that advertised using 3 types of
real cheese. Real cheese? How about unreal
cheese? What else is being used? These thoughts should be puzzling for
any Italian.
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 |
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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 off all of the fat. Ready? Here we go:
Beef and Vegetable Soup
Sauté the meat in some 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 |
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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. |
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Q). You made me so hungry when I read about your fried chicken
and potato salad. I searched but couldn't find these recipes on your
website or in your cookbooks. Please tell me how I can get a copy!
Via e-mail
A). Here's the low down -
Fried Chicken Recipe
Only use small chickens (fryers 2 ½ to 3 lbs). I only use thighs
and legs as these parts have the most flavor. Wash well and do not dry.
Season with salt and pepper and then roll in flour highly seasoned with
salt, pepper, sage, onion powder, garlic powder and cayenne pepper. Heat
3" of oil in large pot or cast iron skillet to 350 degrees and start
frying. Don't put |
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too many pieces
in at once. Cook approximately 12 to 15 minutes. You'll know they are
cooked when they stop sizzling. Drain on paper towel and repeat, while
resisting the urge to try some before you're finished. Just to keep you
hungry, I'll get to the potato salad next week.
Q). I am looking for a perfect winter dessert. Ideally, it would be
simple to prepare yet elegant.
J. White
Moss Landing
Via e-mail
A). Here's a good one that makes for a great presentation.
Poached Pears in Red Wine Recipe
You'll need four or five slightly under ripe
pears (I like the Bosc variety), one orange, some ground
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cinnamon, 2/3 cup of sugar and a bottle of
good red wine. Cut the pears in two lengthwise, core and peel them and
arrange in the bottom of an earthenware, or enameled ironware terrine if
they are to be cooked in the oven. Pyrex will do as well. Wash the
orange well and shave in a long spiral from the peel, keeping clear of
the bitter, white material, using a potato peeler. Add to the pears,
sprinkle lightly with cinnamon, add the sugar and wine and bring to a
boil, finally leaving, covered, to simmer for about 2 hours, or until
they are coated in a thin syrup. Serve warm accompanied by some simple
cookies, a drizzle of the syrup and some sprigs of fresh mint.
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