http://www.thinktasty.com The Tastier Side of Life Thu, 23 May 2013 14:00:22 +0000 en-US hourly 1 http://wordpress.org/?v=3.5.1 http://www.thinktasty.com/chef-sezai-celikbas http://www.thinktasty.com/chef-sezai-celikbas#comments Thu, 23 May 2013 14:00:22 +0000 TT http://www.thinktasty.com/?p=4173
While it may be fairly common that a chef runs more than one restaurant, the restaurants typically aren’t an ocean apart.  Having restaurants in Turkey and Manhattan is just one of the ways that Chef Celikbas stands out in the crowd of culinary masters.  Chef Celibkbas created the menu for Kosebasi, based in Turkey, and [...]]]>
While it may be fairly common that a chef runs more than one restaurant, the restaurants typically aren't an ocean apart.  Having restaurants in Turkey and Manhattan is just one of the ways that Chef Celikbas stands out in the crowd of culinary masters.  Chef Celibkbas created the menu for Kosebasi, based in Turkey, and helped launch it for its opening in 1995. While running this restaurant, he and a team of others decided that it would be fun to open a similar restaurant in Manhattan in 2006.  This led to the birth of Pera Soho, which continues to be a critically acclaimed dining destination. TT: You are trained in the Adana style of meat preparation.  Can you give a brief explanation of how it is different? CC: The "Adana" style of meat preparation requires a very good knowledge of carcass anatomy and butchering skills.  This is because the namesake preparation under this style, the "Adana", is neither a steak cut like a loin or tenderlon, nor a ground meat preparation.  The "Adana" involves the ability to separate a carcass into its component parts and re-compose it according to a specific recipe calling for certain amounts of meat from different parts of the animal.  At Pera, our lamb adana consists of lean only from the leg and loin sections, combined with marbling only from the rib and flap sections.  While this is just the beginning of the preparation for an "Adana", it is probably the most crucial step and sets up the stage for proper marinating, resting, skewering and cooking to follow. TT: Is the menu at Pera Soho similar to the menu at Kosebasi?  What is the main difference? CC: The is a significant amount of overlap between the menus of Kosebasi and of Pera.  Where Kosebasi is different is in its selection to pay homage to certain specific culinary regions and dishes of Turkey, whereas Pera expands its menu into featuring seafood and vegetarian dishes inspired by the Eastern Mediterranean as well. TT: For those who haven't dined at Pera Soho, what menu items best express the style of food there? CC: Well, if I were to name a single specialty item at Pera Soho it would be the "Shaslik" Steak.  Again, "Shaslik", like "Adana", is not the name of a single dish but rather an approach.  We feature this preparation with beef sirloin, lamb loin and chicken breast, in addition to having our proprietary recipes for turkey and duck which we feature as specials (think Thanksgiving and New Year's Eve, for example), however, as different as their marinades are, all "Shashlik" steaks require the thin-slicing and marination of lean cuts of meat, followed by skewering and cooking over an open-flame grill. TT: What is the greatest difficulty in being involved in two restaurants that are separated by thousands of miles? CC: Jet lag.  The flight is approximately 10 hours in each direction and there is a seven-hour time difference.  It takes me about 2-3 days each way to properly adapt to the time zone I arrive at.  Nowadays, there are more direct flights, in high season as many as four a day.  This allows me to choose the departure and arrival times that I feel will work best for my schedule upon landing, allowing me to adjust to the new time zone as quickly as possible.  Delays notwithstanding of course, that is a whole other issue. TT: In a city that is known for great cuisine, what makes Pera Soho unique? CC: The setting and the cuisine go hand in hand in making Pera Soho unique.  If I may, I will answer your question with a question:  Where else in the world can you enjoy a lamb "Adana" cut roll and a fine glass of wine, while simultaneously thinking you are watching a Mediterranean sunset yet being subtly reminded that you are still in NYC by the nightly light-up of the Empire State Building?]]> http://www.thinktasty.com/chef-sezai-celikbas/feed 0 http://www.thinktasty.com/equipping-a-kitchen-on-the-cheap http://www.thinktasty.com/equipping-a-kitchen-on-the-cheap#comments Wed, 22 May 2013 14:00:48 +0000 Elizabeth Skipper http://www.thinktasty.com/?p=4195
Is it possible to have too many toys in the kitchen? Even I think so, although it’s tempting to accumulate more when it can be done so inexpensively. I’ve been adding to my kitchen collection for years now, and still find things I’d like to have. All I need is more room. But let’s say [...]]]>
Is it possible to have too many toys in the kitchen? Even I think so, although it's tempting to accumulate more when it can be done so inexpensively. I've been adding to my kitchen collection for years now, and still find things I'd like to have. All I need is more room. But let's say you're starting from scratch. If you look at cookware catalogs, or browse those departments at large stores or retailers, it seems a large outlay of cash is needed to outfit your kitchen. Sometimes I think I'd like to start all over again just to see how cheaply I could do it, because it doesn't have to cost the earth. What do you really need? It depends on the kind of cooking you do and how many you're cooking for, but certainly you can get started with a few basics. Decent knives (three – a paring knife, a chef's knife, and a serrated knife), a good size cutting board, one large and one small skillet, a range of saucepans (they don't need to match), a Dutch oven, a roasting pan, a baking sheet, some baking dishes in different sizes, and some mixing bowls are a must. Wooden spoons, serving spoons, a spatula, whisk, ladle, granny fork, vegetable peeler, grater, timer, wet and dry measuring cups, measuring spoons, a sieve, and a strainer are essentials. One bible of a cookbook such as The Joy of Cooking, Fanny Farmer, or Mark Bittman's How to Cook Everything should be in every kitchen (you might want to look something up when the internet's down.) Not everything needs to be new. I have a spatula purchased new for $30.00 twenty years ago (that was lot, especially then), and it's been a high quality purchase that's lasted. It came with a "Forever Guarantee", a warranty that if it ever breaks, the company will repair or replace it. I also have a spatula I bought used, probably for a dollar or so, that I actually prefer to the $30.00 one. It's about fifty years old, the paint has all chipped off the wooden handle, and it's not shiny. But the design suits my cooking style, and it's my go-to spatula whether I'm flipping eggs, turning a delicate fish filet, or checking the sear on a burger. Which spatula was the better value for money? A lot of new utensils are cheaply made; their older counterparts are actually better quality. My mom's potato ricer made the best mashed potatoes, so I wanted one too. I bought a new stainless steel one, excited to have found this specialty utensil. The first time I used it, it bent into a hopeless mess that got tossed. A search of secondhand stores turned up one just like Mom's, green chipped paint and all. It must be hand-washed and dried, but it's sturdy as can be and is still going strong. $1.50 then, you can still find them in secondhand and antique stores for less than $10.00. Browse secondhand stores, consignment stores, antique shops, estate and yard sales. Learn how to differentiate between things which may look a little funky but will clean up and those that won't. A good quality cast iron skillet can be cleaned of rust and re-seasoned. On the other hand, rust will pit steel, and that can't be removed; so pass on rusted baking sheets and pans. The proper cleaner and little elbow grease can remove questionable spots on items in otherwise good shape. A few grease spots will come off Corningware; crud baked onto scratched Corningware is another story, not worth your time and effort. Freecycle, a nationwide organization of local groups, exists to maximize the usefulness of "stuff," and keep it out of landfills. Offer things you no longer have a use for, and ask for items you need -- it's all free. I've given away Tupperware and wine racks I no longer needed, and acquired a nice large wooden cutting board. The cutting board smelled like it had been stored near highly perfumed dryer sheets, but a good airing cured that. Checking the site tonight, I see two cast iron fajita pans and a box of miscellaneous kitchen items (pie plates, casseroles, garlic press, cheese grater) being offered, and requests for a food strainer and re-cappable beer bottles. Speaking of free, our transfer station & recycling center (aka the dump), has a "still good" shed. Pyrex custard cups, glassware, knives (mostly junk, but a 14" serrated knife which cost $3.00 to sharpen was a heck of a deal), crock pots, food processors, bread machines, a Vitamix blender in excellent condition(!), platters, a pear corer, an asparagus peeler... everything, it seems, shows up there sooner or later. Now if I were looking for a pear corer, I'd probably be looking a long time, but we met up at the right time. The pots and pans are usually in tough shape, but one day there appeared a brand new 8" Calphalon stainless steel frying pan. Guess whose kitchen it graces now? For better selection and to buy what you need without waiting, you still needn't pay retail. Stores like Marshall's, Home Goods, and TJ Maxx carry kitchen wares at marked down prices. Who cares if it's last year's model? If you'd bought it last year, it wouldn't be the most recent model anyway. Le Creuset has its own stores where you can buy first quality or seconds at excellent prices. Half the time you can't find the flaws in a pan they consider a second, and it will at some point acquire a flaw in use, anyway. Don't pay full price. Enjoy having an eclectic mix of pots, pans, and tools in your kitchen. Mine have come from all over, and some of my favorites cost very little or nothing. Have fun collecting – saving money only adds to the enjoyment. Some of your favorite kitchen tools can be real bargains.]]> http://www.thinktasty.com/equipping-a-kitchen-on-the-cheap/feed 0 http://www.thinktasty.com/watermelon-punch http://www.thinktasty.com/watermelon-punch#comments Tue, 21 May 2013 14:00:01 +0000 BnB Finder http://www.thinktasty.com/?p=4192
As the weather gets warmer, you may be looking for a summer soft drink that’s extra refreshing and just a little different. Well, this week we’ve got one for you: Watermelon Punch from Big Mill B&B in Williamston, North Carolina.  There’s a whole watermelon in this bowlful of punch — with orange juice concentrate and [...]]]>
As the weather gets warmer, you may be looking for a summer soft drink that's extra refreshing and just a little different. Well, this week we've got one for you: Watermelon Punch from Big Mill B&B in Williamston, North Carolina.  There's a whole watermelon in this bowlful of punch -- with orange juice concentrate and lemon-lime soda adding a touch of citrus flavor. An ice ring, made in advance with soda and fresh fruit, makes this special enough for a party, outdoors or in. Big Mill offers "country luxury" in the midst of farmland, forest, and gardens, conveniently close to highways. Ingredients: 1 lemon or orange, washed and sliced 1 2-liter bottle of lemon lime soda, chilled. Reserve half 1 large watermelon 1 6-ounce can frozen orange juice concentrate ¾ cup sugar or to taste The ice mold should be made earlier, in time for it to freeze. The punch needs to be made just before serving. Ice Ring: Slice the lemon or orange and arrange in the ice mold. Pour 1/2 the lemon-lime soda into the mold and freeze. Cut watermelon into halves. Scoop out pulp and place in blender, seeds and all. Blend for several seconds on medium speed. Strain through a fine-sieve colander, squeezing out juice. Discard solid parts. Pour watermelon juice into a large container with lid. Add orange juice concentrate and sugar and stir until sugar and orange juice are dissolved. Chill until ready to serve. When ready to serve, pour punch into clear glass or plastic punch bowl. Add the lemon-lime soda and stir. Place ice ring in the punch bowl. Serving Suggestions:  This is a gorgeous red punch, so be sure to serve it in a clear glass or plastic container. It looks great served in wine glasses. Serves 20]]> http://www.thinktasty.com/watermelon-punch/feed 0 http://www.thinktasty.com/caramelized-orange-peel http://www.thinktasty.com/caramelized-orange-peel#comments Mon, 20 May 2013 14:00:05 +0000 TT http://www.thinktasty.com/?p=4190
Yesterday we celebrated our oldest child’s birthday, albeit several weeks late.  With teens playing sports, involved in clubs, and working jobs, celebrating on the actual day of the birthday is hard.  So, on the actual day we had a little cake and presents but saved the special, birthday-boy-chosen dinner for a less busy evening.  As [...]]]>
Yesterday we celebrated our oldest child's birthday, albeit several weeks late.  With teens playing sports, involved in clubs, and working jobs, celebrating on the actual day of the birthday is hard.  So, on the actual day we had a little cake and presents but saved the special, birthday-boy-chosen dinner for a less busy evening.  As luck would have it, our schedules were clear for this past Sunday.  Instead of having a couple hours for dinner and dessert, we had almost the entire afternoon.  Knowing how much our son enjoys culinary adventures, we asked if he wanted to have a multi-course meal.  What 17 year old with a hearty appetite would say no? Based on his original menu of steak, watermelon, spinach, and pecan pie, we transformed the meal into seven courses.  Starting with an amuse bouche, we followed with hors d'oeuvre, salad, soup, entrée, cheese, and dessert courses.  The amuse bouche was one of the courses that I didn't reinvent using requested menu items.  Rather I reviewed the menu to see what type of ingredient was lacking, and the answer was seafood.  Our 17 year old has a propensity for scallops, so searing one or two would make the perfect amuse bouche.  However, to make it a more elegant dish, I decided to create a unique garnish. I have been wanting to work with citrus peels, as I've seen many recipes that incorporate them into dishes.  Thus, for the scallops a caramelized orange peel seemed like a great pairing.  They had a strong punch of flavor and a nice amount of sweetness.  Due to the intensity of flavor and their slightly sticky texture, I would recommend using them only as a garnish and not as the focal point of a dish. Caramelized Orange Peel 2 oranges 1/2 cup water 2 Tb. + 1 tsp. sugar 1 tsp. vanilla Using a vegetable peeler, peel the rind from the oranges.  (Use orange segments as desired.)  Combine peel, water, 2 tablespoons sugar, and vanilla in a small saucepan.  Place over high heat and bring to a boil.  Once boiling, reduce heat to a simmer, and cook, stirring occasionally, for 45 minutes.  At this point, the liquid should be almost gone.  Sprinkle teaspoon of sugar over peel and stir frequently while cooking for 5 minutes.  Transfer from pot to a plate.  When cool, separate clumps into strips and use as a garnish on dish of your choice.]]> http://www.thinktasty.com/caramelized-orange-peel/feed 0 http://www.thinktasty.com/cafe-de-boston-a-marketplace-eatery-serving-up-breakfast-and-lunch http://www.thinktasty.com/cafe-de-boston-a-marketplace-eatery-serving-up-breakfast-and-lunch#comments Thu, 16 May 2013 14:00:57 +0000 Julia Loschiavo http://www.thinktasty.com/?p=4187
Located in Boston’s Financial District, Cafe de Boston provides customers with a customizable and delicious breakfast and lunch experience. The unique marketplace concept provides customers with complete control over their meal, giving them the option of self-serve or made-to-order stations. From the salad bar packed with fresh, high-quality produce to the crepe station, this varied [...]]]>
Located in Boston's Financial District, Cafe de Boston provides customers with a customizable and delicious breakfast and lunch experience. The unique marketplace concept provides customers with complete control over their meal, giving them the option of self-serve or made-to-order stations. From the salad bar packed with fresh, high-quality produce to the crepe station, this varied menu is sure to make your order a difficult choice. Regardless of your selection, you're sure to have a fresh and healthy meal. Hungry yet? I was able to speak with Cafe de Boston's owner, Levent Berksan, to find out more about what this restaurant has to offer. JL: How is your marketplace concept unique? LB: The marketplace eatery concept is a new type of fast-casual dining. We combine made-to-order, self-serve and take-out fare by providing several stations of global cuisine at breakfast and lunch. This is a popular dining concept that I've seen across Europe and New York City, and I wanted to introduce it to Boston. The marketplace layout allows for guests to customize their dining experience - they can select exactly what they want at the self-serve bars, or request modifications in the made-to-order stations; and they can dine-in or grab their meal to go. Stations include breakfast, create-your-own salads, hot/cold entrees, sandwiches, pizza, pasta, dessert, retail, and more. We focus on providing scratch-made food that's ready fast and tastes great. JL: What inspires your menu choices? LB: Our menu is built on variety, value and fresh and flavorful ingredients for over 100 items made from scratch daily. We use all-natural, seasonal, and wherever possible, organic ingredients. We are also mindful of seasonality to make sure everything is fresh and without chemicals or preservatives. From listening to customer feedback, it's also important that we accommodate their dietary needs, such as gluten-free, low-fat, or vegetarian/vegan. JL: Which areas of the world influence your food? LB: We offer an array of menu items with influence from countries around the world! We have made-to-order crepes stemming from Paris, pizza and pasta for an Italian flair, and Mediterranean items such as baba ghanoush, kebabs, and falafel. We want to give our customers the opportunity and the convenience of trying a bunch of different global cuisines under one roof. JL: What atmosphere do you aim to create in your restaurant? LB: We use bright colors in our restaurant décor to reflect the fresh, quality ingredients and the lively atmosphere of the bustling Financial District. We aim to provide an environment that allows guests to sit down and enjoy a long leisurely lunch, or grab their meal to-go with ease. The many stations of self-serve and made-to-order food allow for efficiency and a tailored approach to each customer's needs. JL: How often do you change your menu? LB: We don't change our menu too frequently since it already provides so much variety. It's important that we listen to and incorporate customer feedback, so sometimes we'll add things to the menu based on customers' requests. For example, we added kale to the salad bar options when we received comments about it in our suggestion boxes. We're focused on providing variety and "something for everyone," and I think our wide range in menu items reflects that goal. JL: Which station is your biggest crowd pleaser? LB: Our create-your-own salad bar is our most popular station! We offer unlimited toppings and two proteins, along with a side of our signature pita bread -- always at a flat rate price of $7.94 plus tax. We also just started to offer our Summer Salad Days combinations -- its three warm-weather inspired salad combos to help our customers order outside of the box and try something other than their "usual." Below are some of the options, available through the summer: Hawaiian Peach Salad -- Baby spinach, sliced smoked chicken, orange, cranberry, tomato, corn, jicama, peach, alfalfa sprouts, avocado, candied walnuts and low fat honey Dijon dressing. Thai Kale Salad -- Kale, sesame-fried chicken, lo mein noodles, strawberry, grapes, edamame, red cabbage, mushrooms, gorgonzola cheese, alfalfa sprouts, low fat Oriental honey ginger dressing. (Courtesy photo)]]> http://www.thinktasty.com/cafe-de-boston-a-marketplace-eatery-serving-up-breakfast-and-lunch/feed 0 http://www.thinktasty.com/fiddleheads-unique-taste-of-spring http://www.thinktasty.com/fiddleheads-unique-taste-of-spring#comments Wed, 15 May 2013 14:05:38 +0000 Elizabeth Skipper http://www.thinktasty.com/?p=4184
Fiddleheads will be arriving soon. However, I have never cooked with them. I’m not sure what to do with them or what they’ll taste like. Do you have any suggestions? This wild early spring vegetable will both arrive and depart soon; the season for fiddleheads is very brief. So if you see some, snap them [...]]]>
Fiddleheads will be arriving soon. However, I have never cooked with them. I'm not sure what to do with them or what they'll taste like. Do you have any suggestions? This wild early spring vegetable will both arrive and depart soon; the season for fiddleheads is very brief. So if you see some, snap them up! Especially if you don't know if you like them, try them right away. Then you can decide whether to forage or purchase more to preserve by pickling or freezing. This vegetable is striking looking. A vivid emerald green, it looks just like its namesake. How does it taste? It's so hard to describe how something unique tastes, but many say like asparagus with a woodsy or nutty overtone. I'll just say asparagus is as close a description as I can think of, although you wouldn't mistake one for the other. They certainly don't look anything alike. Fiddleheads are the unopened fronds of the ostrich fern. They should be bright green, with tightly coiled heads, and no more than about two inches of stem left on them. The leaves should not be starting to unfurl. The outside brown papery skin should be dry. If you want to try foraging for them, get permission from the landowner if you're on private land. Only harvest two or three fiddleheads from each plant so it has enough energy to regenerate. Be sure you can make a positive identification; if you harvest a similar looking fern, you can wind up with one which is suspected of being cancer-causing, or one which will cause digestive distress. As it is, there have been reported cases of food-borne illness caused by fiddleheads themselves, so it's extremely important to parboil or steam them before using in other preparations. Never eat them raw. If the fiddleheads you bring home still have the brown papery outer covering, brush it off and rinse them thoroughly with a sprayer or under running water. The cut ends and anywhere the fiddlehead has been bruised will have turned brown; trim these spots and re-cut the ends. Bring a large pot of water to a boil, and salt it. Add the fiddleheads, a handful at a time, adding another handful as the water returns to a boil. Set the timer for 10 minutes unless the fiddleheads are very small (in which case they'll probably need 6-7 minutes boiling); then drain and unless you want to eat them immediately, plunge into cold water to stop the cooking. By the way, don't be alarmed at the color the cooking water turns – it will be brown – that's normal. That will go down the drain, not into your tummy. If eating immediately, you can simply add butter and a bit of salt. Fiddleheads are also good with brown butter or hollandaise. Try mixing them with another spring delight, morel mushrooms, if you're lucky enough to find some, and some reduced heavy cream. Warm, they're tasty sautéed or stir-fried. Cold, they're good in salads with a simple vinaigrette dressing. If you want to preserve some for future meals, blanch them as outlined above, chill, dry thoroughly, and then spread them out on a baking sheet. Place the sheet flat in the freezer, and when the fiddleheads are frozen, package them into bags or hard-sided containers. You can also pickle fiddleheads, although I've never done it and don't have a recipe to share. Here, though, is a simple recipe which allows their unique flavor to shine: ½ to ¾ lb. fiddlehead ferns, cleaned & trimmed 2 TB extra virgin olive oil 1 clove garlic, minced Salt & pepper Either steam or parboil the fiddleheads for 7-10 minutes, depending on size. They should be almost tender. Heat the olive oil in a medium-sized skillet and sauté the fiddleheads just until they're heated through. Add the minced garlic, salt & pepper to taste, and cook until the garlic starts to take on color. Serve immediately. Fiddleheads can sometimes be found canned. As with asparagus, this is a poor substitute for the fresh vegetable – don't bother. Enjoy this unique springtime treat while it's available.]]> http://www.thinktasty.com/fiddleheads-unique-taste-of-spring/feed 0 http://www.thinktasty.com/savory-parmesan-french-toast http://www.thinktasty.com/savory-parmesan-french-toast#comments Tue, 14 May 2013 14:00:03 +0000 BnB Finder http://www.thinktasty.com/?p=4180
Yes, French toast is wonderful as a sweet breakfast dish — but it  doesn’t have to be sweet, and for that matter, it doesn’t have to be just for breakfast. Today’s recipe adds parmesan cheese, garlic and pepper flavors to the classic bread and eggs, then tops the toast with green salad and poached eggs. [...]]]>
Yes, French toast is wonderful as a sweet breakfast dish -- but it  doesn't have to be sweet, and for that matter, it doesn't have to be just for breakfast. Today's recipe adds parmesan cheese, garlic and pepper flavors to the classic bread and eggs, then tops the toast with green salad and poached eggs. This dish would make a great supper. It comes to us from the Maine Stay Inn & Cottages in Kennebunkport, where you can stay in a historic 1860 house (or retreat to a private cottage), explore the town, and of course enjoy a gourmet breakfast every day. Ingredients: 12 slices baguette, cut ¾” thick on a diagonal 1 cup whole milk (or ¾ c 1% milk and ¼ c cream or half and half) 3 large eggs for egg soak Dash garlic powder 1/8 teaspoon pepper (half black and half cayenne) 8 eggs for poaching 1/2 cup grated parmesan 2 cups baby greens 3 teaspoons red wine vinegar 1 tablespoon olive oil Kosher salt and pepper to taste 1 - 2 Tbsp butter Whisk together milk, eggs, and spices. Place bread in bowl and let stand 5-7 minutes. Meanwhile, place 1-2 T butter in a glass 9 x 13 baking dish. Once melted and bubbling, remove from oven and spread butter around. Transfer soaked bred to pan and sprinkle with cheese. Bake at 350 degrees until puffed and golden, about 25 minutes. Bring 2 inches water to a boil with a teaspoon red wine vinegar in a small deep skillet or saucepan. Break each remaining egg into a cup and slide into water, spacing eggs apart. Poach at a bare simmer to desired doneness (we prefer firm whites with runny yolks, 2 to 3 minutes). Meanwhile, toss greens with remaining 2 tsp. vinegar, oil, and salt and pepper to taste. Divide French Toast between plates and top with salad. Lift eggs out of poaching liquid 1 at a time with a slotted spoon and place on top of salad. Lightly season eggs with salt and pepper and top with a sprinkle of parmesan.]]> http://www.thinktasty.com/savory-parmesan-french-toast/feed 1 http://www.thinktasty.com/fabulous-french-toast http://www.thinktasty.com/fabulous-french-toast#comments Mon, 13 May 2013 14:00:33 +0000 TT http://www.thinktasty.com/?p=4176
Yesterday I was treated to breakfast in bed by my kids.  This is a long-standing tradition, as they started making breakfast for me as soon as they were old enough work at the counter.  Although they now are high school students that love sleeping late, they still set their alarms on Mother’s Day so that [...]]]>
Yesterday I was treated to breakfast in bed by my kids.  This is a long-standing tradition, as they started making breakfast for me as soon as they were old enough work at the counter.  Although they now are high school students that love sleeping late, they still set their alarms on Mother's Day so that they can make me breakfast at a reasonable hour (i.e. 9:00 am).  This breakfast is all the present I need, regardless to what they serve. Of course, their menu has changed over the years.  One of the most memorable years they made had a variety of dishes, including a yogurt creation that consisted of two containers of yogurt (One didn't look like enough, Mom.) and whipped cream; scrambled eggs with a little too much water in the frying pan and, thus, proceeded to boil; and fresh fruit.  As their culinary skills grew, they've added more stove- and oven-based dishes, such as french toast and scones. Each breakfast they have made for me has a special place in my heart.  The french toast has an extra bit of specialness, as it was the breakfast I used to ask my dad to make when I was preschool-aged.  I have put my own touches into the french toast, which my children now do also.  It is the addition of seasoning that transforms regular french toast into this fabulous breakfast dish. Fabulous French Toast 2 eggs 2 Tb. milk* 1 tsp. vanilla 1 tsp. cinnamon 6 slices bread of your choice butter Crack eggs into a wide, shallow bowl.  (I find that a pie plate works well.)  Add milk and whisk to combine.  Add vanilla and cinnamon, stirring until mixed. Heat nonstick frying pan or griddle over medium heat.  When warmed, coat bottom of pan with butter.  (You don't have to use the butter, but it will add more flavor to the french toast.)  Dip bread into egg mixture, flip, and coat other side.  Remove excess egg from edges, if you don't want to have scrambled egg fringe.  Place in prepared pan, and cook for 3 minutes or until golden.  Flip and cook for another 2-3 minutes.  Depending on the size of your pan or griddle you can cook multiple pieces at the same time. Transfer to a serving plate, top each slice with butter, and serve with maple syrup, powdered sugar, or your desired topping. *I don't measure the milk.  I add a "splash", which is close to 2 tablespoons.]]> http://www.thinktasty.com/fabulous-french-toast/feed 0 http://www.thinktasty.com/chef-michael-and-orla-lascola http://www.thinktasty.com/chef-michael-and-orla-lascola#comments Thu, 09 May 2013 14:00:36 +0000 Rachel Dushkewich http://www.thinktasty.com/?p=4153
Looking for the highest-quality cuisine and wine as you enjoy a wonderful Nantucket getaway? Look no further than American Seasons! Showcasing the freshest local ingredients, Chef Michael LaScola creates a fun, dynamic menu that reflects whimsical takes on island classics. Sommelier Orla LaScola gathers the best American wines all under one roof; with over 500 [...]]]>
Looking for the highest-quality cuisine and wine as you enjoy a wonderful Nantucket getaway? Look no further than American Seasons! Showcasing the freshest local ingredients, Chef Michael LaScola creates a fun, dynamic menu that reflects whimsical takes on island classics. Sommelier Orla LaScola gathers the best American wines all under one roof; with over 500 wines, American Seasons has perhaps the most expansive American list in the country! Together, the two make American Seasons an experience that you simply cannot miss! Creating a rustic, comfortable atmosphere, the dining room provides the perfect ambiance for a romantic evening or a perfect destination for a night out with friends! Their patio can be used year-round and provides a lovely, candlelit atmosphere for al fresco dining! I had a chance to speak to Chef Michael and Orla LaScola to learn more about them and American Seasons! RD: What culinary experience shaped your techniques? ML: I was born into a big Italian family in Uxbridge, Massachusetts and I started cooking with my grandmother when I was very young.  She taught me to make food that sparked celebrations and you can see that in American Seasons' menu.  When I was 13, I started vocational school to study the culinary arts.  Two days after graduating high school, I packed up and moved to Nantucket to work at American Seasons as a prep cook.  I fell in love with the island, its people and how much fun they have with food.  I worked under the original chef/owner, Everett Reid, for four seasons while attending the Culinary Institute of America.  Both experiences were crash courses in regional American cuisine and using the best of what's in your own backyard.  After graduating in 2000, I came back to become the restaurant's Sous Chef and in 2004, Orla and I became its owners. OL:  I'm originally from Dublin, Ireland.  I think my fascination with spirits started during my undergraduate studies, when I worked as a summer tour guide for Pernod Ricard in Ligneres, France. After graduation, I came to Nantucket for an internship at Beacon Newspaper and I worked part-time at American Seasons to pay my way -- that's where I met Michael.   I wanted to grow into restaurant management, so I went back to Ireland in 1997 for culinary school and to consult for the Jameson Distillery in the off-season.  As sommelier, I get to mix my love of wine and travel.  I visit the West Coast during the off-season to meet with small-production winemakers and secure wines not available through East Coast distributors.  Now we have a list 500+ bottles strong, considered by some to be one of the largest all-American wine lists on the market. RD: How does your location on Nantucket affect how your restaurant operates? ML:  Local items come easy - we have immediate access to the island's freshest products.  We've built strong relationships with farmers and growers here to get the best of what's available, sometimes with exclusive access.  But taking advantage of local products is also how our business survives. Imported products tack on expense and time to our fresh-this-minute menu.  We have to plan out each season's menu as much as we can to account for that, while still leaving room to get creative with specials and events. OL: Our love for the island really drives our commitment to sustainability, which was a fixture at American Seasons long before it became trendy.  We're sourcing the majority of our food from the island and using it economically, and we support small farmers and their quality products.  If we're setting the standard for restaurants on Nantucket and across the country, then that's all for the better. RD: What’s the overall vibe of your menu? ML: We offer serious flavor while remembering that food is fun and for the community to share. American Seasons turns 26 this year and we've stayed true to its founding concept, the ideals of James Beard: regional American cuisine celebrating small farmers with local ingredients. Only we give them whimsical interpretations.  We also get creative with Nantucket programs and events, like our annual whole hog cooking festival "Hogtoberfest."  Orla is the founder of the Nantucket Culinary Arts Foundation and Junior Chef Nantucket, where we work to spread what we love to the rest of the island. OL: Keeping with the American regional theme, our wine menu also supports the best of America's growing wine industry.  We pride ourselves in offering hard-to-find wines from smaller producers, mostly from the West Coast.  We hope that everyone who enters the restaurant leaves with an expanded palate and greater appreciation for the hidden gems of the burgeoning U.S. wine market. RD: Do you have a favorite dish that you currently serve? ML: I'm a huge believer in "nose-to-tail" sustainable cooking, which I get showcase in our annual Hogtoberfest in October and at the Cochon 555 competition.  One of my favorite American Seasons dishes perfectly embodies this style: pig ear fries. They're an amazing savory snack with a hint of chili heat that contrasts nicely against cool lime and cilantro in each crunchy bite - perfect to pair with a beer. RD: How would you describe the overall atmosphere in American Seasons? OL:  "Rustic fine dining."  We try to infuse this aesthetic inside the restaurant and out.  First thing guests see is our hanging "American Seasons" wooden sign with a silhouette of a pig -- that's a favorite of ours.  Then you enter the dining room to see hand-painted murals and American folk art -- we give our space a warm, homelike feel.  Right off the sidewalk is a white arbor that leads to our patio, our most popular seats for late spring, summer and early fall, candlelit in the evening. In the winter, we turn it into a covered lounge.  It's the small details that count, like the new porcelain plates we're serving on this year, handcrafted by island artist Nell Van Vorst. RD: How does using local, seasonal ingredients influence your menu? ML: American Seasons' menu is a total reflection of "Nantucket" flavors because we tailor it to showcase the best local, seasonal ingredients.  We have fresh-caught fish from the Ruthie B, one of the island's last remaining commercial fishing boats, lamb from Nantucket Conservation and free-range hens and eggs from small farmers, plus fresh crops and produce from local growers (including our restaurant's own backyard herb garden).  We're even planning a cheese production facility for making goat cheese in-house with milk from an on-island herd. RD: You have over 500 wines and your wine list is emulated all over the country! How does the wine influence the meal? OL:  I'm really inspired by our regular customers, who want us to push the envelope for them when it comes to wines, but our selection enhances the experience for anyone trying to expand their palate.  We go out of our way to pair our regional cuisine with hard-to-find wines from small American producers. And for American Seasons regulars, I'll go out of my way during the off-season to grab rare vintages we know they'll love - that goes in our special reserve cellar.  We put our staff through extensive wine education and instruction so they can in turn educate their tables about the wine, where it was made, growing seasons, etc.  Hopefully guests leave with a greater appreciation for the hidden gems of the U.S. wine market and for the overall diversity of American cuisine. (Courtesy photo)]]> http://www.thinktasty.com/chef-michael-and-orla-lascola/feed 0 http://www.thinktasty.com/thanks-mom http://www.thinktasty.com/thanks-mom#comments Wed, 08 May 2013 14:00:28 +0000 Elizabeth Skipper http://www.thinktasty.com/?p=4162
The kitchen of the house I grew up in was nothing special. In fact, as I reconstruct it now in my mind’s eye, it was pretty limited. The counters were surfaced in that wretched tiny tile which was so hard to keep clean, the counter space was minimal as were the cupboards; and the stove [...]]]>
The kitchen of the house I grew up in was nothing special. In fact, as I reconstruct it now in my mind's eye, it was pretty limited. The counters were surfaced in that wretched tiny tile which was so hard to keep clean, the counter space was minimal as were the cupboards; and the stove was in a bad location, too far from the counters and sink, with no place near it to set anything down. The refrigerator was one of those old ones with a freezing compartment inside it rather than a separate freezer, which required defrosting on a weekly basis. Even defrosted, there was just about enough room in it for the ice cube trays, a couple of packages of frozen vegetables, and maybe half a gallon of ice cream. The ice cube trays were a necessity in Houston, and for the first few years we lived there, we didn't even have air conditioning. My mother made breakfast for a family of five every day. She made dinner just about every day because we rarely ate out. She ironed the family's laundry in that steam oven of a kitchen, year 'round. In fact, when I picture her in that house, she's in the kitchen. Oh, she also sewed, laying everything out on the dining room table and putting it away again in time for supper. She typed or wrote at her desk in the living room, because she was a huge correspondent her whole life, and she gardened. But I mostly think of her in the kitchen. Breakfast of bacon, eggs, and toast, sometimes French toast, was served six mornings a week; pancakes and waffles were served on Sundays. Real maple syrup was a treat we received as a Christmas present from a friend's farm in Massachusetts; the rest of the time it was pancake syrup. Mom was frugal. She took advantage of what was on sale. Roast beef was rare; I'd request it for my birthday dinner. That was a family tradition, the birthday person planning the menu. She'd make an eye round roast beef (a cut I now know is nothing special; it's too lean to be juicy, and lacks flavor anyway) with gravy and put canned B in B ("Broiled in Butter") mushrooms in the gravy. Accompanied by mashed potatoes, it was the best dinner ever. We ate pork chops, fried chicken, ground beef casseroles with cabbage, chicken-fried steak, 7-bone chuck roasts braised with canned tomatoes and onions, beef liver with onions and bacon (only the onions and bacon made the chewy liver edible), soups, soufflés made with cheese, pressure-cooked chicken, or canned salmon. Mom made the most of all the bacon grease left over from breakfast, using it for cottage-fried potatoes and onions. Oh, the smell wafting outside the kitchen window when she was making those – it was hard to wait for supper! Our neighbor had pear trees and a farm outside the city limits. They tried raising rabbits to sell for meat, but Houston wasn't ready to embrace bunnies as a food source, so they shared the largesse with us. We had rabbit served in many ways; I particularly remember rabbit paprikash made with sour cream. The pears were small and hard, but no way was perfectly good food going to be wasted – Mom pickled them with sugar, vinegar, and cloves and canned them. Years later when I asked her for the recipe, she barely remembered having made them. We weren't keen on eggplant, zucchini, or summer squash. For disguise, she added onions, canned tomatoes, and cheese. Years later, when I tried the same trick on my daughter, I discovered that she didn't want her food dressed up – she wanted it bare, so as to know what was in it! Sorry, Mom, that was one thing I learned from you that didn't help me much at dinner time. Dinner wasn't complete without dessert. Cakes and pies were homemade. I remember German chocolate cake with brown sugar, coconut, and pecans... pineapple upside down cake... apple, rhubarb, mincemeat, pumpkin, and my brother's favorite, cherry pie. My favorite was black bottom pie, a pecan pie with a layer of chocolate on the bottom. And how could I forget pecan pie, that Texas stand-by? Sometimes dessert was canned fruit, sherbet, or ice cream, but she made cake and pie as often as not. When I was home for lunch, we ate together. Her favorite open-faced sandwich was cheese on toast. There were always cheddar and Swiss cheese in the fridge, Edam or Gouda if a friend had returned from a trip to Europe with some as a special gift. She taught me to love liverwurst, sardines and smoked kippers on toast, and for a real treat, she'd open a can of anchovies rolled with capers or anchovy paste. My larder now wouldn't be complete without these things. She let me make messes in her kitchen. It started with cookies and cake mixes, and graduated to her buying things like squid and letting me cook it when I expressed an interest. She marveled the summer I went to Girl Scout camp and came home able to put together a meal, and let me show off my new skills at dinner time. You know what the funny thing is? She didn't have a lot of cookbooks, and only a minimum of kitchen paraphernalia. The only appliance I remember was a hand mixer she received as a Christmas gift one year. Mom always said she wasn't much of a cook; she didn't enjoy cooking. When I told her that I wanted more than anything to make a living teaching people about food and how to cook, there was a measurable pause before she asked, "Couldn't you think of something more interesting to do?" No, Mom, I couldn't. I'm sure it wasn't what you intended, but I love being in the kitchen. Nothing gives me more satisfaction than making someone happy with food or passing along my knowledge and skills. And I think I know why. Love you, Mom, and miss you -- Happy Mother's Day!]]> http://www.thinktasty.com/thanks-mom/feed 0