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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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September
is a bittersweet month for me. Along with the welcomed hints of
autumn: the scattered strokes of gold, oranges and russets peaking
from the trees and the cooler, crisper, nighttime air, comes a
reluctance to give up the laidback days of summer and acknowledge
the reawakening desire to be more “productive”… | Personal Growth |
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This is simple. Learn a lesson
from tomatoes. If the tastiest ones are okay with being
imperfect on the outside, why can’t you be too? |
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Improving Your Cooking Skills |
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The Scoop On Eggplant
Eggplant--especially the large, purple, Italian kind that we are so familiar with has a tendency to get seedy and therefore bitter. That’s why our Italian mothers and grandmothers told us to salt it and put it in a colander with a heavy weight (such as a tomato can) on top. This brings out the bitter juices. However, when you buy small eggplant, they are not seedy or bitter at all so you can skip this step. Today, in most large supermarkets (and farmer’s markets, they are available in many colors--purple, white, even graffiti---just make sure they are relatively small and firm. Dice or slice them on the thin side (about ¼ inch) and add them to your favorite dishes. Here’s a tip on how to cook eggplant without an abundance of oil, always a concern--eggplant soaks it up. You have options. For sautéing: cook it in a wok so that you have a deep pool of oil but only in a small area. Make sure the oil is hot but not smoking Always have another source of liquid, ready to add when you need it such as: chicken broth, fresh tomatoes, tomato sauce, etc….. Try grilling the eggplant in long ¼ inch slices and then use it (instead of the traditional fried slices) to make eggplant parmesan, or dice it (after frist grilling) and then throw it into a sautéed dish, or…..keep the grilled slices on hand for sandwiches. Pickle it (See archived recipe)---- It lasts for months |
