Cioppino Bianco
25th May, 2010: Posted by G.L. Pease in Main Courses, Moderate, Soups
The now classic cioppino was originally developed in San Francisco in the late 1800s by Italian fishermen who had settled in the city’s North Beach area. Fresh fish, the catch of the day – typically crab, shellfish, squid and fin fish – are brought together with garlic, tomatoes and wine to make a rich, delicious red seafood stew, usually served with a crusty, rustic sourdough bread [1].
This version is a little lighter, but no less delightful. The more delicate saffron infused broth showcases the delicious sweetness of fresh mussels, clams and shrimp. A little smoked fin fish, and some velvety yellow eye beans add depth and texture. A garnish of gremolata brings up the high notes, and really makes it sing. Read more…»
Runner Cannellini Beans with Black Truffle Oil
10th May, 2010: Posted by G.L. Pease in Sides, beans, easy, vegetarian
This was inspired by a wonderful side dish served by a friend at one of our yearly gatherings. He was in a Spanish mode at the time, and presented a lovely meal accompanied by a dish of beautiful warm judion beans, dressed very simply with olive oil and a little salt. The large white beans had a wonderful, buttery texture, a delicious flavor, and were absolutely delightful served in this simple way.
I’ve been looking locally for dried judion beans, with no luck. A call to Rancho Gordo, however, found a wonderful replacement; runner cannellini beans. Their current supply (can we call it a crop if it’s already dried?) is large, supple, and thin skinned, with a delightful flavor, and that smooth buttery texture I was chasing. Fantastic! Here’s a slightly revved up version, with a little black truffle oil adding an earthy but sophisticated charms to this simple dish. Read more…»
From the Heart
7th May, 2010: Posted by G.L. Pease in Editorial
Great food, truly soulful food, is important. It doesn’t come from the head. It doesn’t come from technique, or from architectural presentation, or through years of training, or coming up through the brigade. It comes from the heart.
A friend was over for supper one night, and mentioned, somewhat casually, “You’re always so happy when you’re cooking.” He’s not wrong. From the planning, to the shopping, to the preparation, and through the cooking, I’m filled with joy when making food, especially when it’s destined to be shared with those I love. Even at the peak of the orchestrated chaos that arrives in the final stages of getting an elaborate meal to table, when I’m rushing back and forth, playfully barking instructions like a temperamental chef to the informal brigade assembled in the kitchen after being recruited at knife-point to mash, plate, serve, it’s when my spirit is most joyful. Read more…»
Smoky Yellow Eye Beans
2nd May, 2010: Posted by G.L. Pease in KosherKitchen, beans, easy, vegetarian
Steve Sando of Rancho Gordo calls these Yellow Eye beans, “A ham hock’s best friend.” He’s not wrong. This bean, with its thin skin, beautifully velvety texture and lovely toasty, almost smoky flavours, practically begs to be paired with pork. They’re also great for baked beans, and Steve says they make a great alternative to common navy beans in Senate Bean Soup. It’s a wonderful bean.
But, I wanted to do something for my vegetarian and kosher-keeping friends that would deliver some similar flavors in a meat-free way. It starts with Alejandra’s Sweet Chipotle Pickles, which are absolutely fantastic. With a jar of these, a bag of Yellow Eye beans, and a few other ingredients, magic happens. The chiles bring a sweet, smoky, spicy character to the party, and the beans, with their earthy goodness, are more than happy to play along. You can substitute Great Northern beans if you must, but it really is worth tracking down the Yellow Eyes. Read more…»