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ARCHIVED
Notes from the chef

A Harvest of Inspiration
The Day of the Tomato
Dog Days and Sultry Nights
Some Things You Never Forget
The Philosophical Side of Cooking
Kitchen Magic
The Difference Between Cooks and Bakers
A Universal Language
Seasoning of Love
Simple Pleasures
A Christmas to Remember
Gratitude & Gravy
The Drawing Power of Food
Differences
Communal Kitchen
Echo Cooking
Summer Food
Pleasure/Purpose
Dazzling Meal
Improvise This
The Missing Link
Dream On
Traditions
One Rainy Night
A Question of Time
Simple Life
Joy of Cooking
Store Wars
Healthy Kitchen
Presentation
Baking Bread
Changes
The Present
Summer Memories
On Moving
On Sept. 11
Mindful Eating

More about "Notes from the Chef"...

Each month I will write a new "Note". On whatever inspires me at the time.  I usually don't know what I'll write about until I start. I rarely run out of things to say.  I guess you would consider me what they call women like Theresa Heinz Kerry, ‘opinionated'.  I do know however that I share my opinions in the hopes that they inform, entertain, and maybe inspire you too… 

Some  past "notes"  from my restaurant days are archived. So, if you really enjoy my meanderings you are welcomed to read these too.   

Your comments and ideas are also welcomed.  Just  Email me…

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.

Kitchen Magic

May 2007

I’ve been giving group-cooking classes for over 12 years. In the last few months many of the groups have been corporate and I’ve noticed something interesting. They are among the ones most excited about cooking. I’m not quite sure if this is because they love the idea of watching their associates with an apron on making a sauce or sautéing chicken or if they’re just psyched about spending time with each other outside of the office.
Is it because the trek to my kitchen feels like a field trip? Or is the excitement due to the anticipation of eating a scrumptious five-course meal? Maybe it’s all of that and then some.

For some people, the kitchen is a foreign place---for others, it’s familiar territory, but when people gather in my kitchen, it doesn’t really matter.
Everyone has so much fun. For a few hours the most important task is to savoir the pleasure of food and delight in the camaraderie that comes with preparing and sharing it.

I love to see the look on my student’s faces when I point out my empty stovetop and tell them I’ve prepared nothing as yet. We are to make everything, for everyone--whether we’re 5 or 25--together--beginning now. They look at me doubtingly and make jokes about sleeping over. I assure them it’s easy and it won’t take all night. And after an introductory glass of wine, we begin.

We start by making the sauces we’ll use throughout the meal and then move onto the appetizer course. Within about 45 minutes we’re ready to enjoy some Prince Edward Island mussels in a spicy marinara sauce or maybe some sautéed fresh mozzarella crusted with a blend of ground pine nuts and breadcrumbs, served over fresh arugula and vine ripened tomatoes and drizzled with a bit of extra virgin olive oil. Our senses, already alive from the aromas filling the kitchen can now relax in the large, adjoining dinning room to savoir the first, delicious bites of our creations.

Another 4 courses and 4 hours later, we regretfully finish the last bites of the homemade profiteroles filled with ice cream and draped with creamy, melted chocolate or maybe it’s the raspberry vodka infused tiramisu--that was surprising easy to make--and say our warm goodbyes with big smiles on our faces, sated and happy, having spent a truly delightful evening and accomplishing--with ease--something that just a few hours earlier appeared impossible. Is this the true benefit of teamwork? If so, then this adds a whole new benefit to the alchemical magic of the kitchen.

Recipe this month...
Pine Nut Crusted, Sautéed Fresh Mozzarella

Chef Silvia

Self Improvement

I've been trying to figure out the difference between an observation and a judgment. It's not easy. It takes vigilance. Though I often fail, I have observed that simply desiring to know the difference has made me more aware of the judgments I make, unconsciously---every day.  Now, when I catch myself making a judgment, I question it. I remind myself to just look at what's in front of me--nothing more. And some times, for a moment, I see what's really there. And that changes everything. After all if I didn't know that a glass was a container for drinking, would I even wonder if it was half full?