Buddy, David Goldberg, called
and wanted me to teach him a few recipes at his new home – sure, why not. The menu
was mini-barbecued pizzas, spagatini with peas,
a simple marinara and pecorino cheese, veal chops (grilled on my
signature cast iron grill) with fresh pencil asparagus, radicchio, and
corn off the cob, all slightly sautéed. And
for dessert it was raisin bread-bread pudding with fresh blueberry
sauce. This was a new one for me, here’s my recipe. I call it “Pisto’s
blueberry bread pudding in 1 1/2 hours, for 8 people, with leftovers".
Recipe for Pisto's Blueberry Bread Pudding
Serves 8, with Leftovers
First, you need some good bread. |
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I used Gayle’s baked raisin bread;
cut into 1-inch cubes and a Pyrex dish
10 inches long, 6 inches wide and 3 inches tall. 2 quarts of cream –
heated, 16 egg yolks beaten with 3 cups of sugar and a shot of vanilla.
When the milk is warm, add eggs and give it a few minutes – do not get
it hot or you’ll have a mess. Pour the mixture over your raisin bread
and let it sit for 30 minutes, occasionally pushing the bread down to
soak up the custard. Cover and bake in 325-degree oven for about 1 to 1
1/2 hours. Check to see if it’s done by inserting a knife in the center,
removing from the oven when there is no sign of liquid on the blade. To
prepare the blueberry sauce, place two bags of frozen blueberries in a
small pot, |
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cover with water, add 1 cup of sugar, 3
shots triple sec (or Cointreau) and lightly
boil until the berries pop and the whole thing starts to thicken –
That’s it!
Folks,
my sources tell me it’s Huckleberry time again. Where to find
them? Huckleberry Hill of course and boy are they sweet!
There’s great olive oil being produced in
Paso Robles. They have got an incredible Kalamata style olive oil,
loaded with flavor that’s great on heirloom tomatoes. It’s called
Pasolivo Extra- Virgin Olive Oil. Call (805) 227-0186 or check out
www.pasolivo.com. |
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Correction from the July 25th
column: Phone number for Blake Hawes at Monterey Bay Kayak
Fishing Co. (831) 241-2114
blake@mbkayakfishing.com
Readers: Andy’s Orchard in Morgan Hill has
beautiful Heirloom tomatoes for $1.50 lb. (408) 782-7600. Get some of
these into the mouth of your favorite non-tomato eater today and change
a life for the better. They are never better than this time of year – it
is the very taste of summer.
Q). I am very interested in trying the delicacy of
gooseneck barn-acles that you mentioned, but can-not for the life of me,
find any store that sells them. Could you help?
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A). Gooseneck barnacles are currently being
harvested in British Columbia by the natives around Vancouver. They are
also found as far south as Baja California (pollicipes barnacles). Being
that they are harvested at low tide right in the wave zone, this can be
very, very dangerous sport. Personally, I don’t recommend that anyone
try this, unless it is an extremely low tide. If you run out of options,
just go to Spain where barnacles are even sold in the fish section of
the super markets
A special hi to Tony & Barb! Tony, I need you man
– you’ve got great material.
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Q). I watched your cooking show a while back and
you were making a marinara sauce. You used a huge can of tomatoes. Could
you tell me what brand they were and where I can buy them?
Evelyn C.
Monterey
A. I would imagine you are talking about a #10
size can. In the past, I have used different brands. Every year the
tomatoes harvested are slightly different and brands taste different
from each other. So, as the new tomatoes come out (ask your grocer),
find a brand you like and stick with it for the year. |
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Q). The chef/owner of Refuge and
Paradiso Restaurants in Yuba City, CA. makes a smooth creamy salad
dressing for spinach - so good! They claim it has only has four
ingredients. This dressing is smooth and has a soft pink color when
finished. Catsup (or cocktail sauce) and mayo may be two of the
ingredients. He is not giving out any information. Do you know what the
ingredients might be?
Always enjoy your show.
Albert SullivanA). Let’s
consider a few possibilities. Pink color could mean tomato paste,
catsup, cocktail sauce or paprika. Mayonnaise, sugar, rice vinegar,
salt, pepper and sesame oil – sound familiar. I decided to give him a
call in Yuba City, and he said that the recipe is so secret that when
his grandmother was on her deathbed, she asked him to come close to her
and whispered, “The salad dressing recipe, Albert, please tell me.” Well
he refused and she died – what were my chances? Okay Al, based on what
you’ve told me, let’s try to figure it out. For a smooth dressing –
mayo, cream or sour cream. Red color – catsup, cocktail sauce, |
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tomato paste, paprika. Flavorings - sesame
oil, rice vinegar, sugar, salt and pepper. Hope this gets you thinking!
Bottom line, you’ve tasted it, unfortunately I haven’t. Whip up a few
combinations of the above, keep tasting and let me know how it turns
out. We were talking about
retirement and how it goes. Remember Ted’s – 20 summers left and to make
them count? Here’s Tony’s take on how people retire. First 5 - 7 years
is called the go-go time - travel anywhere and everywhere. Next 5 - 7
years is slow go - driving to visit relatives and kids, cruise ships and
slow trains. Next 5 - 7 years is no-go, which means stay home and have
kids and people come to you. Personally, I hope to never get out of the
go-go phase – Yo, Tone!
Q). Earlier this week I caught the
end of your show where you were making a halibut chowder. I cannot find
the recipe on your website, please advise.
Dana
Via e-mail
A). Oh boy, I wonder which show? I
think I know which one you’re talking about. |
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Halibut Chowder
For four people
2 lbs. halibut cut in 1-inch chunks
2 cans unsweetened coconut milk
3 cups chicken broth or mild fish stock
2 T. green Thai curry
3 whole lemon grass stalks (peeled to the white and diced)
Juice of 4 limes
Soy to taste
2 medium julienne onions
1 bunch green onion cut into ½-inch pieces
2 sweet potatoes diced
6 cloves garlic chopped
1 bunch basil torn in large pieces
Sauté the onions and lemon grass in
vegetable oil. Add the coconut milk and chicken broth or fish stock.
Next add the potatoes and cook till tender 10-20 minutes. Then add all
the other ingredients.
I’m happy to renew a great lost
friendship within the next few days (I hope). Tony & Barb Ricciardi.
Best sense of humor of anyone I know and Barb is one of the best cooks I
have ever seen. Now we need to get Barb to share her Osso Bucco recipe
with us. |
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