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The History of NOTES FROM THE CHEF... I first started writing "Notes from the chef" about 10 years ago when I opened my restaurant Biscotti in 1993. These "Notes" were inserted into my menu. It was another way of communicating with my customers. I knew that nourishment comes in many forms so I couldn't stop with food. I also wanted to share my thoughts, ideas and observations. I thought it was important for my customers to know who was cooking their meal. Besides, I couldn't resist a captive audience. It is my sincere hope that as I continue to write these "Notes"—each month, you also will feel the warmth --and yes the love—I will continue to send out. I only regret that I can't feed you as you read. |
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| Personal Growth |
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I’ve been reading and thinking about “Happiness” a lot lately. It’s something we all want, search after and strive for. But I’ve come to realize that happiness is simply our birthright! My son reminded me of this when he told me about his good friend that was so often unhappy. He asked me, “Mom, isn’t happiness something we’re just born with?” I couldn’t help but wonder, “How do we end up losing it?” And just as I wondered this I knew that we don’t ever lose it. It’s just covered up with so much conditioning that we forget it’s always right where we are, waiting for us to simply be. It’s a decision we make rather than something we strive for. We can all find hundreds of reasons why we can’t be happy now---not until some outside condition materializes. What we don’t realize is if we can choose happiness right now, outside conditions will reflect our joy---and usually in ways we didn’t even imagine. |
Decorating for the Senses |
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The
end of May and the beginning of June in this part of the
country means my peonies are in full bloom. For me, this
is an exciting event. There is nothing like a big
bouquet of cut flowers from my garden, placed by my
bedside or on the kitchen counter, to remind me that
beauty grows all around me. Peonies, though they don’t
last long, are spectacular and quite dramatic when in
bloom. They remind me to appreciate their exquisite
beauty in the moment…..tomorrow it’ll be gone. |
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Improving Your Cooking Skills |
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I know that it’s the season for grilling and by all
means take advantage of this wonderful time of year when
cooking outdoors is in full bloom. But even a grilling
master can tell you that it’s often the accompaniments
to a grilled meal that help it all come together. So
what’s the best way to whip up all the fresh vegetables
that will be harvested all summer? It’s sauté. Sauté--a
process by which small, uniform pieces are cooked in hot
oil or butter, over high heat in just a few minutes. So
slice up the zucchini and the vine-ripened tomatoes.
Chop the Vidalia onions and maybe some fresh jalapeno
peppers. Throw them all in a pan with hot extra virgin
olive oil. Add a splash of white wine and some chopped
garlic and fresh herbs and serve it up next to the
grilled sirloin steaks.
Remember, when sautéing anything, add first to the pan the ingredient that takes the longest to cook and then follow with the rest. Most sautéed recipes will take no longer than 8-10 to cook. Exact time will depend on how thinly an ingredient is cut. |
