I must 'fess up to some feedback I've received. Fewer than 100 people have asked about this topic, but because it has come up, I feel I should address it.
The core question is, "What is the focus of this blog?" Someone wrote, "OK, so now you're blogging recipes. You write about real estate trends, newborn babies, art, restaurants, dogs, cars, bands, new home communities, the list goes on and on. Don't you think it would be better to set some limits?"
OK, so (don't you hate it when someone starts a sentence with "OK, so . . .") I realize I've let this blog follow a few different directions and topics. Seems to me life's like that, and I'm just in temporary possession of a corporeal shell . . . but there I go again.
So I have some limits. Or rather, I've decided to have some limits. I don't want to go overboard, so I'm going to start small. First I will not write about crabapples. It's pretty easy for me not to write about crabapples because I try to always write about positive subjects, and the one food item I will not knowingly eat is crabapple. I've eaten sea slug, though not with much relish (because in my experience they taste like melted eraser), and I'd probably eat sea slug again - this time I'll ask for more relish. But I will not eat crabapple. So I won't write about it either. Ever again.
The other limit is I won't write about those little fish that when they swarm or run or whatever make the water look like it's raining but it really isn't because what it really is is thousands of fish swimming in synch. It's actually pretty cool looking and sounds even cooler, but I won't write about them because I can never remember what they're called. So no more. And if I remember what they're called I'll pretend I didn't. Promise.
That's it, Bob. (Bob is my nickname for a being who commented on my have no discernible blog limits.) No c_ _ _ _ _ _ _ _ _ and no little f _ _ _ that sound like rain.
I feel more focused and efficient already.
Can we talk about dancing?
Monday, November 3, 2008
What Kind of Cook Are You? - Do Recipes or Ingredients Rule?
“The discovery of a new dish does more for the happiness of mankind than the discovery of a star.” - Anthelme Brillat-Savarin (1755-1826)
With all respect to our busy lifestyles and easy-to-nuke foods, there are only two kinds of real cooks: recipe cooks and ingredient cooks. Successful recipe cooks follow instructions exactly and, assuming they start with good recipes, can knock out good food consistently. My conception of a very good recipe cook is someone who consistently has a well-stocked kitchen – or who shops a lot. Ingredient cooks, on the other hand, compose their own recipes. Ingredient cooks may start in the kitchen, preparing a meal based on what’s on hand, or at the grocery or market, wandering around choosing what looks, smells, and, possibly, feels right. Which type of cook are you?
I’d love to hear other views on this, or get a vote on how many people who actually cook consider themselves recipe- or ingredient-driven. I fall into the latter group. When I actually cook (which is not the same as “preparing” or “getting out a meal”), I like to start without a preconceived idea and let the universe guide the process. It turns out my universe responds best when I start the process by dolloping olive oil into a heated garlic-rubbed pan to set the mood. I particularly like to just start cooking this way and then scurry around our kitchen looking in cabinets and in the fridge and freezer to see what’s next to put in the pan or what looks like a great accompaniment to whatever will eventually come out of the pan.
The end result is usually edible. As the years have gone by I’ve gotten better at preparing food people can actually eat. And every few years I am guided to create a meal that works well enough that I later capture it on paper so I can re-create it and share it with others. This article is about such a meal; based on a recipe we later called “Vineyard Chicken”.
In 1996 I came up with a chicken dish that had several twists. I considered calling it Chicken Surprise, but that sounded too much like dorm food and had scary implications. My second suggestion for a name for the dish was Chicken Gimmick since I thought it a bit “gimmicky”, but my wife thought that would turn people off. So, since we had a place on Martha’s Vineyard at the time, we named it Vineyard Chicken, and it’s been a family favorite ever since.
Vineyard Chicken
Ingredients:
1 pound boneless, skinless chicken breast with all fat removed, cut into chunks or strips
2 medium plum tomatoes, cut into chunks
2 oz. feta cheese
1 Granny Smith green apple, cut into chunks
1 medium onion, chopped
1 green pepper, chopped
1 cup extra virgin olive oil
Minced garlic
Coarse or freshly grated black pepper
Fresh or dried sweet basil
Oregano
How to make it:
Heat some extra virgin olive oil in a large pan on medium heat
Add minced garlic and chopped onion, cook for a bit
Add chunks or strips of chicken breast and cook till no pink showing
Add black pepper, basil, and oregano (be generous)
Add apple and tomato chunks, cook for a minute or two (don’t overcook!)
Drizzle on more olive oil
Add chopped green pepper, cook for another minute or so
Stir in feta cheese, cook for just about another minute
Serve over rice or with pita bread.
Local note, now that we live in Wilmington, NC, we have served it with grits, and that's great, too. So, maybe served that way it should be called Wilmington Chicken.
Serves four restrained eaters, two enthusiastic ones.
Tip: Once you’re sure the chicken is cooked thoroughly, turn up the heat a bit. Don’t overcook the apple, tomato, or green pepper, their respective textures make the dish an OK meal or a raging success.
With all respect to our busy lifestyles and easy-to-nuke foods, there are only two kinds of real cooks: recipe cooks and ingredient cooks. Successful recipe cooks follow instructions exactly and, assuming they start with good recipes, can knock out good food consistently. My conception of a very good recipe cook is someone who consistently has a well-stocked kitchen – or who shops a lot. Ingredient cooks, on the other hand, compose their own recipes. Ingredient cooks may start in the kitchen, preparing a meal based on what’s on hand, or at the grocery or market, wandering around choosing what looks, smells, and, possibly, feels right. Which type of cook are you?
I’d love to hear other views on this, or get a vote on how many people who actually cook consider themselves recipe- or ingredient-driven. I fall into the latter group. When I actually cook (which is not the same as “preparing” or “getting out a meal”), I like to start without a preconceived idea and let the universe guide the process. It turns out my universe responds best when I start the process by dolloping olive oil into a heated garlic-rubbed pan to set the mood. I particularly like to just start cooking this way and then scurry around our kitchen looking in cabinets and in the fridge and freezer to see what’s next to put in the pan or what looks like a great accompaniment to whatever will eventually come out of the pan.
The end result is usually edible. As the years have gone by I’ve gotten better at preparing food people can actually eat. And every few years I am guided to create a meal that works well enough that I later capture it on paper so I can re-create it and share it with others. This article is about such a meal; based on a recipe we later called “Vineyard Chicken”.
In 1996 I came up with a chicken dish that had several twists. I considered calling it Chicken Surprise, but that sounded too much like dorm food and had scary implications. My second suggestion for a name for the dish was Chicken Gimmick since I thought it a bit “gimmicky”, but my wife thought that would turn people off. So, since we had a place on Martha’s Vineyard at the time, we named it Vineyard Chicken, and it’s been a family favorite ever since.
Vineyard Chicken
Ingredients:
1 pound boneless, skinless chicken breast with all fat removed, cut into chunks or strips
2 medium plum tomatoes, cut into chunks
2 oz. feta cheese
1 Granny Smith green apple, cut into chunks
1 medium onion, chopped
1 green pepper, chopped
1 cup extra virgin olive oil
Minced garlic
Coarse or freshly grated black pepper
Fresh or dried sweet basil
Oregano
How to make it:
Heat some extra virgin olive oil in a large pan on medium heat
Add minced garlic and chopped onion, cook for a bit
Add chunks or strips of chicken breast and cook till no pink showing
Add black pepper, basil, and oregano (be generous)
Add apple and tomato chunks, cook for a minute or two (don’t overcook!)
Drizzle on more olive oil
Add chopped green pepper, cook for another minute or so
Stir in feta cheese, cook for just about another minute
Serve over rice or with pita bread.
Local note, now that we live in Wilmington, NC, we have served it with grits, and that's great, too. So, maybe served that way it should be called Wilmington Chicken.
Serves four restrained eaters, two enthusiastic ones.
Tip: Once you’re sure the chicken is cooked thoroughly, turn up the heat a bit. Don’t overcook the apple, tomato, or green pepper, their respective textures make the dish an OK meal or a raging success.
Sunday, November 2, 2008
Wilmington Sunday Riverwalk
What a great day today was. After spending all day yesterday at the Waterford Fall Festival, it was neat today to hang around the house and do some chores. Accomplished some serious garage cleaning. By mid afternooon, though, Marge, Pepper, and I were ready for a break. We hopped in the car (well, Marge and I entered the vehicle a bit more sedately) and drove downtown to see if we could find our new friend Justine Ferreri's shop at Chandler's Walk. Turned out we got there too late (Chandler's Walk closes at 4 on Sundays), but that didn't stop us from having a nice stroll on the riverwalk.
We're always amazed when we find the gorgeous Riverwalk uncrowded, which it often is on Sunday mornings and late afternoons. Pepper loves it, and immediately struck a pose, so below you'll find the obligatory "dog on Riverwalk photo".
Walking north we soon came to a fleet of good-sized boats docked in front of the condos that directly face the Cape Fear River (note the Cape Fear River Bridge in the background). There was some serious floatage tied up today, includind a newer 56 footer, a spiffy catamaran sailing vessel, and one that if I knew anything about boats (which I don't) I'd guess was a Chris Craft Connie, a long one. Still few other people in sight.
After walking for a while we decided to head home but on the way to the car (don't you love it you can park downtown for free all day Sunday) Pepper and Marge wanted to pose under the sign for the Cape Fear Serpentarium. I happily obliged, with the result below.
We're always amazed when we find the gorgeous Riverwalk uncrowded, which it often is on Sunday mornings and late afternoons. Pepper loves it, and immediately struck a pose, so below you'll find the obligatory "dog on Riverwalk photo".
Walking north we soon came to a fleet of good-sized boats docked in front of the condos that directly face the Cape Fear River (note the Cape Fear River Bridge in the background). There was some serious floatage tied up today, includind a newer 56 footer, a spiffy catamaran sailing vessel, and one that if I knew anything about boats (which I don't) I'd guess was a Chris Craft Connie, a long one. Still few other people in sight.
After walking for a while we decided to head home but on the way to the car (don't you love it you can park downtown for free all day Sunday) Pepper and Marge wanted to pose under the sign for the Cape Fear Serpentarium. I happily obliged, with the result below.
This was yet another nice day in lovely downtown Wilmington.
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