|
Recently, I took a small group of friends on
an excursion (6 people – 2 dogs). Fortunately I keep a large vehicle on
hand just for these occasions. In this case it was back roads exploring
and looking for new fruit stands. As usual, we ended up at Andy’s
Orchard in Morgan Hill. At Andy’s everyone got out – people went inside
and dogs stayed outside. |
|
|
|
|
We picked up some nice fresh fruit –
cherries, peaches, plums and chocolate-covered cherries. Back in the
car, everyone started eating. Uh-oh! Fruit = sugar,
and sugar = gas! I thought we should get some lunch and knew just the
place – Sicilia in Bocca right on West Main Street in Morgan Hill
(408-778-0399) where Chef and owner Salvatore Ferrante is in command. We
had to eat |
|
|
|
|
outside because of the dogs and with the
heat outside reaching 87 degrees, Sal fixed us a place in the shade.
Folks, his food is exactly like Sicilia. Sal speaks a little English and
the waiter Miguel is from Naples (also limited English). From the
antipasto and the pasta to the ice-cold Pinot Grigio and a chance to
speak some Sicilian, we all had a blast. |
|
|
|
|
|
|
~~~~~ |
|
Q). I have a few pancake
questions to ask. Recently I bought some whole-wheat pancake mix from
Coyote Pancakes. It says on the package to just add water or milk, so I
turned the package around to follow the directions. It reads: 1cup mix,
1cup milk or water if desired and 1 egg (optional). So I used 1 cup of
the mix and 1 cup of water and put it on, but it didn’t cook on the
inside no matter how long I left it on for. So I e-mailed the people and
they said if I don’t use milk or eggs then I need to use 3 tablespoons
of oil. But I don’t really know why. What do the eggs, oil and milk do
for the pancakes? Since I didn’t use |
|
|
|
them, is that why they didn’t cook
properly? And also, could I just use eggs without milk and oil? Or does
the milk play an important role? One last thing, can applesauce be used
as an oil replacement? This morning I tried with eggs and milk but it
didn’t bubble much and burned though the inside was cooked, and when I
turned the heat down it still didn’t bubble much but didn’t burn, though
the inside was not cooked. Any tips? Thank you.
Justin, Via e-mail
A).
Just what in Heaven’s name are you talking about? STOP! If you love
pancakes, the following is the only recipe to
use. This is a basic buttermilk pancake recipe and you
want to serve them with sweet |
|
butter and real, warmed maple syrup.
Basic Buttermilk Pancake Recipe
Whisk together in a large bowl: 1 1/2 cups
all-purpose flour 3 T. sugar, 1 1/2 t. baking powder, 1/2 t. baking soda
and 1/2 t. of saltIn another bowl mix:
1 1/2 cup buttermilk
3 T. melted unsalted butter
2 large eggs
Pour over the dry ingredients and gently whisk
them together, mixing until combined. An electric Teflon grill works
best because you control the heat. A good cooking temperature would be
350-375 degrees. |
|
|
~~~~~ |
|
Q). How does one remove the
strings from Chinese pea pods? Michael Thomas Via e-mail
A). You put the pod in a pair of vice grips or
a table vice. Expose the outer edge with tweezers. Grab either end and
pull gently, a string will appear, pull to the other side and bingo,
you’re done. Actually what Mike is referring to is also known as a snow
pea or the Chinese pea and you eat them whole, pod and all. They're
often stir-fried very briefly (no more than a minute), but they're also
good raw and easy to prepare, just wash and trim the ends. Some people
string them, but it’s not really necessary. Select crisp, flat snow peas
that snap when you break them.
From time to time old and new friends drop by
with smoked and canned fish for me. Last week, Mr. Philip Tringali, a
former next door |
|
|
|
|
neighbor from the old Italian
neighborhood dropped by with some smoked salmon, smoked albacore, water
packed salmon and mackerel. Boy, were these delicious! How about a
recipe Mr. Phil? Oh, and a happy 80th birthday to you next week!
Ciao, Amici di Antinori (“hello, friends of
Antinori”). On Thursday, July 6, Renzo Cotarella, Winemaker and Managing
Director for Piero Antinori, will be visiting Peppoli Restaurant at The
Inn and Links at Spanish Bay. They have created a very nice dinner event
in honor of his arrival. There will be a private reception in the Tuscan
Room at Peppoli from 6:00 PM - 7:00 PM with Antinori wines and
antipasti, and an ala cart menu ($95.00 with wines) between 7:00 PM and
9:00 PM. The event is said to be very casual. Call Rich Pepe for more
information (831-595-7398). Sounds good to me! |
|
|
Comment from an Ask the Chef
reader: Enjoyed today’s column about the trip with your daughter Gia.
Seems like yesterday (Gawd we’re getting old) there was a mushroom hunt
at Rip van Winkle Park and I was picking all the Russulas. Gia (she must
have been about 12) asked me why I was picking them because they were
poisonous. I explained that my Russian friend told me how to prepare
them to get rid of the toxins. A while later you served some pickled
ones prepared Russian style. Fond memories. All the best to you, Cheryl,
and Gia. Ani Frazier Hi Ani, always nice to
hear from you! |
|