Cooking with Chef Silvia

The Gentrification of Polenta

2009-10-19T14:49:00.001-04:00

Polenta, or corn meal, once thought of as peasant food and a staple of the Italian diet, second only to pasta, has in recent years been elevated to gourmet status and appears on even the most elegant restaurant menus. This always results in a chuckle from me for I remember first hand its humble beginnings. Versatile polenta, soft when warm, firm when chilled and neutral in flavor offers a supportive base for a variety of dishes and sauces. It serves as a pliable prop for fish and meat dishes and perfect for lapping up sauces.

As a girl growing up in a large Italian family, polenta was more than a side dish--it took center stage in communal meals with aunts, uncles and cousins. It was served warm and creamy and presented on the center of a large, wooden cutting board like a huge mound of mashed potatoes. It was then shaped into a large ring with a hollow area in the center to which a richly flavorful meat and tomato sauce (much like a classic Bolognese) was ladled. Family members would then spoon portions onto their plates enjoying the perfect partnership between gruel and sauce. Gathering around this communal plate was so much more than good eats…it’s symbolic meaning acted as a sort of kitchen table camp fire that led to rounds of story telling that the elders in the family joyfully passed on to the next generation, feeding them in spirit something that would last far beyond an immediate hunger for something tasty. This is shared food at its best.

Since food for me has always been a metaphor for life, the journey of polenta, from humble roots to gentrification did not escape me. Its obvious parallel to many of our ancestral voyages is clear, yet there is a message here that often gets lost in our human stories. In the process of discovery and application to more elegant tables, polenta is versatile yet never looses its basic character. It’s corn meal and never pretends to be anything else. In the process, its adaptability allows it to be appreciated by all: young, old, rich and poor. There is no discrimination.

Chef Silvia

True to Form

2009-10-19T14:34:00.003-04:00

No matter what your station or status in life, the only thing that really matters is remaining true to yourself. This truth will shine through to everything you do and everyone you encounter.

Tips for a Great Bolognese Sauce

2009-10-19T14:13:00.004-04:00

To make a great Bolognese Sauce start with the best meat. I find that a combination of ground turkey and sausage meat (not ground pork) makes the tastiest sauce. Look for sausage meat that has specks of fat for this is what gives the most flavor. Balanced with low fat turkey you can indulge guilt free. If you can't find bulk sausage meat, buy sausage and simply remove the casings.

Another important tip is to first brown the meat and leave it in big chunks before adding the tomato sauce, rather than allowing the meat to be dispersed throughout the sauce. This will concentrate the flavor in bite sized pieces while the fat from the meat infuses the sauce. Delicious!

Polenta With Bolognese

2009-10-19T13:49:00.005-04:00

Make a big pot of the Bolognese sauce below, call a group of friends, whip up the polenta and and serve warm on your own communal plate and start the conversation and wine flowing.

Basic Polenta Recipe

* 1 pound or slightly more of coarsely ground corn meal (you want corn meal the consistency of fine to medium-grained sand, not flour, and if possible stone-ground)
* 2 quarts boiling water (have more handy)
* A heaping teaspoon of salt

Set the water on the fire in a wide bottomed pot and add the salt. When it comes to a boil, add the corn meal in a very slow stream (you don't want the pot to stop boiling), stirring constantly with a wooden spoon to keep lumps from forming. Continue stirring, in the same direction, as the mush thickens, for about a half-hour (the longer you stir the better the polenta will be; the finished polenta should have the consistency of firm mashed potatoes), adding boiling water as necessary. The polenta is done when it peels easily off the sides of the pot.

Serves 4.

Makes 4 servings

3 to 4 tablespoons extra-virgin olive oil (or enough to cover the bottom of the pan)
Pinch of red pepper flakes
1 small onion, finely chopped
1/2 medium clove garlic, minced
1/2 lb ground pork
1/2 lb ground turkey
½ lb. of sausage meat (casing removed)
3 to 4 tablespoons sherry
2 16 oz cans of crushed tomatoes (or whole peeled crushed by hand)
1/4 cup half and half
Salt and freshly ground black pepper to taste
1 tablespoon Italian (flat-leaf) parsley, stems removed and chopped, for garnish

Put the oil and red pepper flakes in a large sauté pan over medium-high heat for about 1 minute and heat until the oil is hot but not smoking. Sauté the chopped onion until soft, about 1 minute, then sauté the garlic for a few seconds, or just until the garlic begins to brown.
Add the ground meat, and use a wooden spoon to break it into pieces and brown it on all sides, about 3 to 4 minutes. Be careful not to over stir and break up the meat chunks. You want them in big chunks for maximum flavor. Add the sherry and stir. Add the tomatoes and cook, stirring occasionally, until the sauce begins to boil. Lower the flame to medium/low and simmer for about 45 minutes or until the meat is thoroughly cooked. Finish the sauce by adding the cream. Stir, reduce the heat to low, simmer for one more minute, and remove from the heat. Season with salt and pepper.

Sauteed Chicken with Butternut Squash in a Beer Maple Sauce Topped with Shitake Mushrooms

2009-09-28T15:15:00.005-04:00

Recently a client that produces beer asked me to create a few menu items using their brand. Since I had never cooked with beer before I decided to experiment on a few friends. What resulted was this delicious dish that was a wonderful blend of savory and sweet and a perfect Fall dish--colors and all.

Serves 4

Ingredients.

12 fillets of boneless chicken breast (seasoned and dredged in flour)
1 butternut squash (quartered and seeds removed)
4 tablespoon extra virgin olive oil
4 tablespoons butter
4 tablespoons flour
4 tablespoons maple syrup
6 oz beer
12 oz chicken broth
1/2 cup canola oil
1/2 lb. shitake mushrooms (stems removed and sliced)
1/2 lb french beans (optional)

Bake the squash in a 400 degree oven until tender but still firm. Cool, remove the skin and any stringy particles still remaining. Dice into medium bite sized cubes and set aside.

In a small saute pan cook the mushrooms in hot (but not smoking) canola oil until golden and crispy (about 3 minutes). Remove and drain on paper towel, season with salt and set aside.
Steam or saute the string beans until tender but still firm. Season

In the meantime, heat a large saute pan over medium heat. Add the extra virgin olive oil and cook the chicken until golden on each side and cooked through (about 4 minutes depending on the thickness of the chicken). Remove, season and set aside. Lower the heat, add the flour and mix with the juices in the pan. Cook for about one minute until golden. Add the beer, stir and add the broth and the syrup. Reduce the sauce for about 2 minutes (add a bit more broth and beer if too thick) until it resembles the consistency of a thin syrup. Add the squash to the pan along with the butter. Toss until the pieces are warm and coated with the sauce.

Plate by piling the squash onto the center of each plate, anchored by the chicken. Drizzle with the sauce, top with the mushrooms and the beans. Serve and enjoy!

It Starts With Good Food

2009-09-16T10:44:00.002-04:00

Growing up, good food -- food that hadn’t been sprayed, injected, engineered, or otherwise altered -- was readily available. For my family it was as close as our backyard garden. And if we didn’t grow it, can it, or make it from scratch, we purchased it from small local purveyors: the fruit guy, the meat guy, the fish guy--in other words, the butcher, the baker and anything else we needed was close by and affordable. How different is the food climate today? Sure we can buy local and organic, but the average family can’t afford it! Yet my father, a working class man, was easily able to buy the best and freshest food even though he had six kids. I don’t know about you, but when the average family is cut off from good food, I think something is rotten. And like most things gone wrong, they happen over time. Maybe the idea is that if negative changes motivated by greed creep up on us slowly and we’re distracted long enough, we won’t notice until it’s too late and we’re trapped in a system that supports the interests of the very few over the needs of most. Nothing will ever make me believe that anything that comes with an ingredient list the size of a newspaper column is good for me, regardless of how pretty the package or how clever the commercials. Sorry but I’m not that brain dead despite the poisons positioned everywhere.

Until we realize that everyone, not just the rich, deserves access to good food: until we, the majority, stop buying the cr.. loaded on supermarket shelves across America; until we take responsibility for our buying power (depleted as it may be) and use it wisely, things will not improve. Changes are happening-- good changes--and as usual they happen because of individual efforts that grow, just like a garden, and spread their seeds everywhere. And once they find fertile ground, eventually we’ll harvest this pristine power and propel it towards what’s real, what’s worthwhile, equitable and authentic--and we’ll see the effects in supermarkets, farmlands, and boardrooms.

Maybe when each and every one of us has access to good food, our children and grandchildren will know, once again what real food tastes like. And when the butchers the bakers and the gardens return, our spirits, along with our bodies will be nourished, and from this replenished place anything is possible.

Enjoy the harvest from gardens everywhere. Share the bounty of what grows there and let it nourish the growth within you.

The Astronaut Farmer

2009-09-16T10:22:00.003-04:00

Last night I saw the movie, “The Astronaut Farmer” with Billy Bob Thornton. In one scene when he was feeling particularly dejected, his father in law reminded him of what a great father he was when he said, “You are an amazing father. I couldn’t even get my family to share a meal. You got your family to share a dream.” Whatever your dream, believe it possible and share it always.

Jambota (Zucchini Stes)

2009-09-11T11:57:00.005-04:00

Jambota (Zucchini Stew)

In keeping with the zucchini theme, it wouldn’t be complete if I didn’t let you in on a gem of a recipe, perfect for all the fresh zucchini growing in our gardens and available at supermarkets and farmers markets everywhere.

Every year when the harvest of our backyard garden produced an abundance of zucchini, my mother went from frying up the blossoms to making a stew out of the zucchini, which was the epitome of simplicity and deliciousness. Made with potatoes, onions, zucchini (of course) and tomato, this is an old time recipe (from the Calabria region of Italy) that is frugal gourmet at it’s best.

Feeds 2-3

2 small (or one large) zucchini (cut in half lengthwise and in ¼ inch half moons)
4 small Yukon gold potatoes (cut in ¼ inch half moons)
1 large sweet onion (1/2 inch slices)
1 clove garlic (minced)
Pinch of red pepper flakes
4 tablespoons extra virgin olive oil
2 teaspoons tomato paste (see note)
2 cups water (or light chicken broth)
1-teaspoon chicken base (a paste found in the broth section of most supermarkets)
Season with salt and pepper
Garnish with fresh chopped parsley and parmesan cheese (optional)

In a large sauté pan

Add oil and heat over medium/high heat until hot but not smoking
Add potatoes (lower heat to medium) and cooking until golden and they begin to soften (about 5 minutes)
Add onions and zucchini and cook for another 5 minutes
Follow with the garlic and red pepper flakes. Cook for a few moments, add the tomato paste and stir to incorporate it with the pan juices.
Follow with the water and chicken paste (or broth) stir and simmer for 10-15 minutes or until the potatoes and zucchini are soft yet not mushy.
Season, garnish and serve.

Note: I’ve updated the original recipe a bit and used tomato paste instead of crushed tomatoes because I wanted to make this dish fast. Certainly, you can use crushed tomatoes, however, I would first cook them separately for about 20 minutes before adding them to the stew. The reason is that the zucchini, potatoes and onions could quickly and the canned tomatoes need more time.

2009-09-11T10:11:00.002-04:00

3 Steps to a Fuss Free Feast

Many people get nervous and frustrated when planning a party. I suppose it can feel quite overwhelming. What do you make to feed a crowd? How can you prepare a variety of dishes and have them ready at the same time? How can you create a party atmosphere, shop and cook all the food and still enjoy the party? “Was I crazy when I said I’d host a party for 50?” you ask. Help!

People are always so amazed that I can handle party preparations so easily. But I’m certainly not alone in this. Some people are naturally suited to all facets of entertaining and the ones who aren’t…they outsource and hire professional chefs and caterers like me. What’s our secret? I’ve said this before and I’ll say it again. “It’s all in the planning.”

This weekend I have to prepare all the food for a luncheon baby shower with a guest list of 35 and a cooking class for 14--both on the same day. Here’s how I’ll do it. But first, the top 3 criteria for planning most parties.

1. Besides being delicious, each dish can not be labor intensive; that means choosing menu items that use a variety of cooking techniques at the same time. ie; baking, grilling, and stove top. This way while something is in the oven or on the grill (or both) I can be doing something else. Simple efficiency.

2. No more than one or two menu items should require the need to be individually hand molded or shaped. The reason for this is that not only does this take lots of time, but you’ll need lots of them! The rule of thumb is that when making a small bite of something (all those little hors d’ oeuvres that get passed around on platters at cocktail parties) there should be 2.5--3 pieces per person. For a party of 35, that would be around 100 pieces!

3. Finally, the menu should have the following mix: 1/3 can be made two days ahead (at least partially), 1/3 the night before and 1/3 the day of.

Keeping these top three tips in mind, here is my menu for the party.

Appetizers

Platter of Fresh Mozzarella, Tomatoes, basil and roasted red peppers (roasted peppers can be made 2 days ahead, the rest the day of)

Eggplant Meatballs made with grilled eggplant, ground pork and turkey (made two days ahead/baked the day of)

Crudite that is made with assorted vegetables and dip. (cut the night before/assembled the day of)

Main Dishes

Side of Salmon with a panko/pine nut crust, served with a tomato and fruit salsa (topping 2 days before, salsa the day before/baked the day of)

Filet Mignon, blackened and served thinly sliced with a horseradish sauce (sauce 2 days before/meat grilled the day before/cut and put on a platter the day of)

Classic Caesar Salad (dressing 2 days before/salad mixed just before serving)

Tubettini Pasta Salad with sun dried tomatoes, olives, asparagus, tomatoes (cooked and tossed the night before with a bit of olive oil/finished the day of)

Shredded Chicken Salad with Pesto (pesto 2 days before/chicken cooked and shredded the day before/put on a platter the day of)

Assorted breads (nothing needed but purchased fresh the morning of and sliced just before serving)

As for the cooking class…after menu planning and shopping, I don’t have to do a thing but show up. The students do all the cooking! That’s why I can do both on the same day!

The Blossoming of Food and Money

2009-08-13T13:24:00.003-04:00

I've been thinking a lot about money lately--well more than my usual allotment. I'm sure I'm not alone. These days, money seems to be on most people's mind-not that that's anything new in our money obsessed culture, but this time, for millions of people, it's not about making more and more money, but about making enough-whatever that happens to be. Poor or rich, it's much the same. After all, the rich just have bigger bills. The question I pondered was not about how much (I could live quite frugally if I had to.) but rather, "How do I want to live?"

One of the biggest benefits of the economic crisis (yes benefits), in my opinion, is that it forces us to look at our lives anew. Money, like food, always get's our attention-especially if we don't have enough of it, or even if we do, what about the future? There's the distinct sense that we're all venturing into the unknown. Can we count on life as usual? Do we even want to? Is there safety in numbers, or is power a better word?

We're been led to believe that if we work long and hard we will always have enough money to take care of our families. And even if that were true-which sadly, it isn't for too many people-does it always have to be a choice between work and time with our families; between practicality or passion; inspiration or drudgery? Do we even have time to ponder the bigger questions? Can we still dream-or has that been snuffed out too?

We've all had times in which we had plenty of money, but no time; or is it usually time we have, but no money? I choose option #3 both time and money. I much prefer it when money is simply a "non-issue." Do I dare to dream that some day everyone has more than enough, that money is considered by all to be just a form of exchange and other, far more meaningful questions occupy our thoughts?

Maybe, when we've had enough of the madness, when we're tired of excuses and our own old sad stories, one day-finally-we give up and declare, "There's got to be a better way." And then things begin to get interesting.

For me personally (being of a stubborn nature) I usually don't ask for a better way until I'm completely exhausted, stuck, and in my frustration I don't know what else to do. Before I can untangle myself from whatever twisted thoughts I may be harboring at the moment, I have to first have a shift (as always) in my thinking. Usually the culprit is just a tiny thought, a simple combination of words, thought backwards or inserted where they don't belong, which wrecks havoc in my life, much like a computer virus. And then through observation and contemplation, bleep, it's fixed-a simple twist of a phrase-a readjustment, if you will, and I wonder, why I didn't see it before?

Asking for a better way has led me to some unlikely coincidences, a burst of creativity and some promising new avenues where time and money are not mutually exclusive. (Is there such a thing? Email me if you really want to know.) The choice is always ours to make-even when we think we don't have one. After all, if we don't choose the kind of life we want, life has a way of doing it for us. In the meantime, I'll continue living my life on my terms (never liked the rules anyway) grateful that I'm doing work I love, energized by openings I see all around me (every crisis has big, gaping holes) gladly shedding the old and outmoded and dreaming of new possibilities as I step into the unknown and then--

Life, like a tired recipe, gets mixed with something grand, and presto-a new creation blossoms. In my food world, that means a new recipe and in this case, actual blossoms-zucchini that is.

Chef Silvia

Zucchini Blossom Frittata

2009-08-13T13:16:00.004-04:00

A Frittata is an Italian omelet. It's cooked open-faced in a saute pan on the stove top and then finished in the oven. For this omelet instead of stuffing the zucchini blossoms with cheese and frying them in an egg and flour batter (which is the traditional way of cooking them) I put the blossoms and cheese in the egg.

4-5 zucchini blossoms
4 large eggs—beaten
Goat or brie cheese (or a combination of your favorite)
1 sprig fresh chopped basil or parsley
Season to taste

Place a 9-inch non-stick pan over medium heat
Melt a pat of butter, heat for a moment and add the eggs. As egg begins to cook, loosen the edges so that the still raw eggs run off the sides. Once the bottom of the egg if firm, remove from the heat and add the blossoms and pat the cheese (in small dollops) around it like a pizza topping.
Bake in a preheated 350 degree oven for about 10 minutes or until the top is firm and no longer runny. Loosen the edges; slide it off the pan and onto a plate. Top with some fresh chopped parsley or basil and serve.

Garden Fresh

2009-08-13T13:12:00.001-04:00

What could be easier to make than an omelet or a frittata, which is simply an open-faced omelet? It’s versatile and has unlimited variations. Each morning for the last few weeks, I went to my garden and picked the zucchini blossoms, in their open state, before they closed themselves to the suns hottest rays. I fried them in a light tempura batter, stuffed them with various cheeses, added them to salads, and made an omelet and frittata with them. For a quick summer meal, make an omelet or frittata with fresh garden vegetables (or blossoms) and serve with some tender greens and you’ll have a delicious, quick meal. If this meal comes out of your garden, then the nourishment takes on a whole new meaning.

Ask Questions

2009-08-13T13:10:00.002-04:00

Many may argue that Americans are spoiled. I think we're tired. We're tired of a way of life that doesn't make sense anymore; a life that does not afford us the time for inner reflection. What happened to abundance, fun, laughter, honesty, joy, connection to nature and each other? Was it ever here? We all want our lives to have meaning, but how can we find meaning amongst lies, amongst choices that are between bad or worse? It's not just politicians hiding the truth-lies are everywhere. It's up to us to find the truth within. Ask questions. Ask for a better way. Observe your thoughts and let them and your feelings guide you toward new creations. Try it and watch what happens.

Food and Philanthropy

2009-07-15T13:58:00.001-04:00

The Food Channel.com names food and philanthropy as one of the top 10 trends in 2009. Food—a daily essential for each and every one of us—is a natural link for philanthropic efforts. From the $1 donation at the supermarket checkout line to more and more charities tied to food purchases, this is a trend that will only grow in a tough economy.
I saw this trend come alive recently when I attended the Fancy Food Show at the Jacob Javits Center in NYC. Beyond the endless rows of salsas, spreads, dips and chips was an obvious willingness to participate in something greater than exposure for their various products. What I found most ironic was the link between what was essential non-essential (more packaged food) to something we all need—a helping hand.

I’ve always cherished the bond that food creates between people. Whether we enjoy cooking or just eating, people have always celebrated their joys and shared their hardships around food. It doesn’t matter who we are or where we’re from or even how old we are. When we sit together around a table of food, we all know what to do. Hunger speaks to all of us.

Good food is the great equalizer. Like clean air and water, it is essential to our well-being. With over 1500 domestic exhibitors and 40 special pavilions representing more than 70 countries and territories, the passion that went into their products was universal and almost as palatable as the food samples available down every aisle. And after only a few nibbles I quickly knew that unfortunately, as much as I would have liked to taste everything, I would have to pass most offerings by. What I was able to take in however was a clear message that more and more food producers and growers were awakening to the fact that to give is to get. Philanthropic associations between vendor and charitable organizations, or other worthy causes, were everywhere. And this clear realization was the nourishment I truly needed.

Chef Silvia

Potato Salad Salad with Gorgonzola

2009-07-15T13:54:00.002-04:00

I made this the other night when I had some leftover potato salad that I had brought to an outdoor feast with friends and fireworks. The next day, seeing all the beautiful red and green leaf lettuce growing in my garden, I decided to put the two together and invite another friend to dinner—al fresco of course.

2 lbs potatoes—cooked (just until a knife easily pierces through) cut into bite sized pieces. Use your favorite variety
1 medium red or Vidalia onion—sliced thin
1 yellow, red or orange bell pepper—cut into a small dice
¼ cup pitted calamata olives--diced
1 clove fresh garlic—finely diced
¼ cup mayonnaise (or to taste)
¼ cup extra virgin olive oil
¼ cup fresh parsley—diced (stemmed removed)
¼ cup Gorgonzola—crumbled
Anchovies (optional)

Mix all ingredients in a bowl and toss

Simplicity Reigns

2009-07-15T13:53:00.000-04:00

When is comes to eating outdoors, simplicity reigns. Good food doesn’t require a lot of fuss. Many times the best dishes are made with just a few ingredients making use of what is fresh and readily available. Summertime offers an abundant array of the freshest offerings. This is the time to keep it simple and indulge in our natural bounty.

Nourishment from the sun or stars

2009-07-15T13:14:00.001-04:00

Enjoy the nourishment of the sun and/or the stars and have an al fresco meal whenever the weather permits. And this summer in the northeast, when rain has been almost a daily occurrence don’t let a warm and sunny day go by without enjoying a summertime favorite—eating outdoors. This too is nourishment for the soul.

It's How You Cut It

2009-05-08T20:33:00.001-04:00

Growing up my mother and I would make homemade pasta on a regular basis. Sometimes we used a small hand cranked tabletop machine and other times we rolled out the dough using an unusually large rolling pin and cut strips of fettuccine noodles with a knife. The hand rolled and cut version always tasted better--though I didn’t know why. Nor did I understand why tearing fresh herbs always seem more flavorful than cutting them or for that matter why splitting an English muffin with my fingers tasted better than when I cut it open with a knife. I do now.

I’ve come to understand that it’s the imperfections that make all the difference: butter gets stuck in the nooks of the English muffin, tears in herbs release the flavor more intensely and pasta tastes better when it’s naturally uneven and its thickness is irregular.

How something is cut is of great importance in food preparation and the success of any dish. Anyone who has ever bit into a large slice of a sun dried tomato will immediately know that it’s far too intense--a little sliver is all you need. The opposite is true for mushrooms--cut them too small and they disappear. How something is cut is especially important with pasta. This is why we have so many varieties. Matching the right pasta with the right sauce is an art that makes or breaks a dish. Serve a dish of angel hair with a heavy alfredo sauce and it will soon look and taste like one big lump, or rigatoni with an oil and garlic sauce will taste like you’re eating oily starch. Serve angel hair with a sauté of fresh chopped grape or cherry tomatoes and torn pieces of just picked basil and you’ll think you are eating the food of the angels.

As a professional chef I’ve come to understand more and more that how something is cut makes a huge difference. Most of the time, the decision on how I want a particular ingredient cut is a thought out process---which is why any good recipe will specify this. At other times I find this out by pure instinct--as is the case with my chicken salad. I tear it instead of dicing or cutting it in any way. This will produce the same imperfections that make tearing an English muffin so good. Try it and you won’t believe what an amazing difference this small change will make. The other day, even my kitchen adverse daughter noticed this when she brought home some chicken salad from Whole Foods that was torn. She was so excited to have more that we walked over 14 New York City blocks (in high heels) just get some--funny that she didn’t take notice when I instructed her to do this years ago, hut one taste did the trick!

So let’s celebrate the imperfections in everything and realize that it’s these very “flaws” that makes all the wonderful, delicious difference.

Shredded Mint/tarragon Pesto Chicken

2009-05-08T20:28:00.004-04:00

Shredded Chicken Salad with Mint/Tarragon Pesto Mayonnaise

This is chicken salad at its best; shredded and coated with a perfect balance of mayonnaise and pesto (and not the usual kind—though any pesto will work) and accented with a dash of red grape tomatoes. Serve it in a sandwich or put a scoop of it over some fresh greens, tossed in a simple vinaigrette.

2 boneless chicken breasts

1 cup grape tomatoes (sliced lengthwise)

½ cup mayonnaise

½ cup pesto

Mint/Tarragon Pesto

Makes about 1 cup   

1 cup tarragon leaves, loosely packed

 1 cup mint leaves, loosely packed 

½ cup extra virgin olive oil * 

½ cup pine nuts (or walnut)

2 medium cloves garlic  

1/3 cup freshly grated Parmesan or Romano cheese

Salt and pepper to taste  

Put the herbs, oil, nuts, and garlic in the work bowl of a food processor and process until smooth. Pour the sauce into a bowl, stir in the cheese, and season. (Be careful with the salt since the Parmesan is salty). Mix with the mayonnaise.

In the meantime, bake the chicken (after seasoning it on both sides with salt and pepper) uncovered, in a 350 degree oven for about 30 minutes or until the center is opaque. Remove from the oven and let it cool in the refrigerator for about 15 minutes or until it’s cool enough to handle. In a large bowl, shred it into thin pieces about 2 inches long along the grain of the chicken. It will shred easily. Toss with the pesto/mayonnaise, add the tomatoes and serve over your favorite greens or with crusty bread.

Make Big Batches

2009-05-08T20:26:00.002-04:00

Cooking is always easier when you use seasonal ingredients and make a recipe in big batches when appropriate. It takes the same amount of effort to make more, as it does to make less. So for instance, if you’re making a tomato sauce, double or triple the recipe and freeze what you don’t use. The same applies to dressing a salad—don’t make just enough for one salad, make a jar full. In the case of this month’s recipe, use whatever fresh herbs you have growing in your garden or find what’s especially appealing in the supermarket or farmer’s market. Buy them in big batches. Make a large container of pesto and keep a supply in the refrigerator and freeze the rest. Cooking becomes infinitely easier whenever you don’t have to make all parts of a recipe from scratch and instead, you can simply reach for your pre-made supplies.

A Question of Balance

2009-05-08T20:24:00.002-04:00

The reason why how ingredients are cut effect the taste of a recipe is in essence a question of balance—the parts need to be in harmony with the whole. And it’s this delicate balance that makes the difference in a recipe that works and one that doesn’t. This is also the essence for a life that works. Embrace your various parts. Be true and loving to the unique flavor of each and integrate them according to your unique rhythm, in harmony and balance to your whole being.

The Art of Reinvention

2009-04-08T13:04:00.000-04:00

re-in-vent
1.To create anew. 2. To bring back into existence; invent something again

I have had the privilege of reinventing myself many times; from fashion executive to grad student, stay-at-home mom, sales executive and of course chef and writer. Though some of these transformations where planned, others took me by surprise. At times I went along shamelessly, kicking and screaming. Now, in hindsight, it's easy to see how each experience was necessary, perfect for me really. Sometimes I look back on events that shaped my life and I'm wowed by the intricacy of it all. One small detail changed, and everything changes. This theme is a movie favorite, brilliantly portrayed in Back to the Future.

Being experienced as I am (hard knocks and all) reinventing myself is not so scary anymore--even when it takes me by surprise. Actually, it's exciting and I'm looking forward to some new adventures. I'll be sure to tell you in the months to come. The point is, I can honestly say I wouldn't change a thing--even when, at the time, I wished I could.

These are tough times for many of us. Many of our lives are being reinvented, along with the world around us. Though it may seem as if it's happening under duress, I believe it's under guiding hands. Honestly, aren't you tired of the old ways of doing things? They so obviously do not work. We're busted. The old game is up. So I say, yeah. I'm ready for a new game. I don't mind hanging tough while we create a new one, more suited to all our likings.

Everything gets reinvented when the game changes, most importantly, us. Those of you who may have lost your jobs, I know too well how hard it can be, but honestly, how many of you were happy in your old jobs? How many of you have held onto a dream for years, all of your life maybe, but never attempted to make it real? How many of you lost a job that long ago left you lifeless? Surprises truly are in our best interests if we choose to see them that way. Sometimes we can only get to the new, kicking and screaming.

Do whatever you need to do for yourself and your family in the meantime, but think of this as a gift. Now's your chance to reinvent yourself. Go job hunting in your mind first. Create though your heart. Let your inner guidance system show you the way and watch what begins to open up. The same intricacies that have always steered our way are still there. They work for us--especially when they're woven from the cords of our hearts desire. Go for it!

Did I mention that most cooks are naturally masters of reinvention? Yep, it's true. This is because we're always fussing with recipes, and recipes, by their very nature, are never static. They're always changing in one way or another. They're constantly evolving, mirroring a reflection of our changing tastes. Everyone always puts their individual stamp on everything they cook--even if they follow the recipe exactly. Why? Because, each and every one of us does each step of a recipe a little differently; how thin is thinly sliced; are you stirring with a wooden or metal spoon; what exactly is a pinch, and so on? And most importantly, how do we feel about what we're cooking and for whom? This invokes the power of intention--an essential ingredient in reinventing everything--not just food, but life itself. Spend time examining your intentions. Develop intention into an art form and someday it will make you so glad you lost your job.

All my best wishes at this time of new creations,
Chef Silvia

Wild Mushroom Risotto

2009-04-08T12:54:00.004-04:00

You can make all kinds of risotto; seafood, saffron, vegetable, etc. The varieties are endless, just like pasta. What makes this risotto different, is that the mushrooms are not folded into the risotto, they are poured on top. I find this not only easier but also tastier. Furthermore it insures that every mushroom lover will get plenty of them without having to dig through their risotto. In over words, by cooking the risotto separately from the mushrooms, it allows you greater control over flavor and serving portions and what the diner wants in every bite
Wild Mushroom Risotto

This month's recipe is an old favorite
Which I of course reinvented.

Wild Mushrooms Risotto (feeds 4)

One-pound shitake, crimini and portobella mushrooms sliced
1 clove fresh garlic--finely chopped
Pinch of red pepper flakes
1/2 cup sun dried tomatoes sliced
Two tablespoons marsala wine (or white wine)
1/4 cup tomato sauce (see recipe below or add your own)
1/4 cup chicken broth
4 tablespoons olive oil
Salt & pepper to taste

In a large saute pan

Heat the olive oil until hot but not smoking.
Add mushrooms and cook until firm and golden (about 2 minutes)
Add garlic and cook for about 15 seconds (or just until golden) then add the wine. Cook for another 30 seconds, stirring and scraping up any bits of mushrooms stuck to the pan. Add tomato sauce, the broth and the sun dried tomatoes. Cook for 2-3 minutes or until the sauce thickens.

Note: If you would like a thicker sauce (more like a gravy) add a tablespoon of flour to the mushrooms just before adding the wine. Follow with the broth and the tomato sauce. If the sauce is too thick, just add a bit more broth.

Place a scoop of the risotto in the center of each plate and top with the mushrooms and
sauce

Risotto: cook 2 cups according to package directions, stirring in chicken broth a ladle at a time (waiting until the rice has absorbed the broth before adding the next ladle). Continue stirring and adding broth until the rice is cooked but still firm. Remember that the rice will continue to cook even after you have turned off the heat so make sure it is somewhat underdone so that it will be perfect once it’s served. Season with salt, pepper, and grated parmesan cheese to taste. Add some chopped fresh parsley for color and taste.

Perfect Basic Tomato Sauce  

1 can crushed tomatoes (one with no added garlic or herbs) * 
2 tablespoons olive oil (or enough to just cover the bottom of the pan
1 clove fresh garlic--finely chopped 
Pinch of crushed red pepper flakes 
1/4 chicken broth  (this is optional, however it adds flavor and liquid to a sauce that may be too thick.
1 sprig of fresh basil (one with multiple attached leaves) or parsley 
Salt and pepper to taste  

In a medium saucepan over medium heat add oil and heat until hot but not smoking. Add garlic and pepper flakes and cook for about 30 seconds or until golden. Follow quickly with the tomatoes and then the broth. Add the basil, lower the heat and simmer for at least 30 minutes until the sauce is cooked (no raw tomato taste) and sweet.   

*Note: Experiment with different brands of crushed tomatoes. Try ones that have no added puree, garlic or herbs. These will change the taste of purely delicious tomatoes. It is best to add these fresh when you make the sauce.   Use this sauce in every dish that calls for a tomato sauce. Use it over pasta of course or make it in a large sauté pan and use it as the foundation for poaching a filet of fish, shrimp, chicken, or other meat or even eggs and you have a low fat, delicious dish that is so satisfying and always open to variations.  

Risotto

2009-04-08T12:53:00.000-04:00

Risotto is one of the easiest dishes to make and one of the easiest to mess up. Why? Because most people tend to overcook it--they forget that just like pasta, or meat, or anything hot, it will keep cooking even after they've removed it from the heat. So what you need to do is take it off the heat while the rice is still a bit firm (not hard so you break you teeth on it) just cooked but firm. Check the seasoning just before serving. Give it a few stirs and it will be perfect.

Reinventing Myself

2009-04-08T12:51:00.001-04:00

When I think of reinventing myself, I may get a new hairdo. But this is more symbolic than anything else for me. The real work is always an inside job. It's about getting clear about what I really want. What do I want to create in my life and how does it serve others? The ability to create is available to all equally. It makes no distinctions. Only we do

The Frugal Foodie

2009-03-13T16:24:00.000-04:00

fru-gal (adj) 1. characterized by thriftiness and avoidance of waste 2. involving very little expense

I come from a long line of frugal foodies. Having been born in Italy after the war, when even the basics were hard to come by, my family had no choice but to use and share what little they had. This of course led to much creative use for meager means. When we immigrated to the States in the late 50's, prosperity was everywhere. And though we never had to worry about scarcity again, my parent's frugal ways never changed.

I learned early on that when it came to eating well, my parents did not scrimp. They bought the best ingredients they could afford and then made and grew the rest. There was always fresh tomato sauce, pasta and bread. A trip to the basement pantry revealed row after row of pickled vegetables, jarred tomatoes, dried figs and an assortment of other goodies resting below curing sausages and soppresata draping from poles anchored across the upper shelves. And then there was the wine - homemade and sitting in large wooden barrels waiting for the time it would be ready to drink.

The summer garden was filled with delights; eggplant, zucchini, green beans, carrots, tomatoes of course and even a fig tree and grape vines. And if you're thinking we lived on a farm, think again. This all took place in a small two family home in the suburbs of New York on less than ¼ acre.

Now I do realize that not everyone can have a garden or a large pantry but everyone can learn to eat well regardless of economic or geographic constraints. Frugal means are not an excuse to eat poorly but rather an inspiration for resourcefulness and ingenuity.

Have you noticed the price of beef lately? Maybe this is an invitation to eat less of it (or none at all) especially when we know the details of how commercial cattle are raised and prepared for the market. Who said eating meat every night is a good thing? On the contrary, today we know that too much red meat leads to... I think I'll just skip it and save my money for more organic and sustainable fare.

We are all aware that many companies are hurting during these tough economic times, but did you know that fast food companies are booming? Are we Americans so used to easy fixes that we'll compromise our family's health by ordering off the dollar menu? We all know what cheap eats such as these do to spiraling health costs. Where's the common sense in this? Instead, let me give you a brief list of what a few dollars can make:

· A pot of split pea or lentil soup
· A large bowl of penne primavera
. Linguine with broccoli rabe
· Homemade bread and a fresh green salad
· A roasted chicken with mashed potatoes
· Homemade gnocchi
· French onion soup with melted brie
· Sautéed vegetables and grilled calamari
· Sausage and peppers
· Grilled polenta with sautéed wild mushrooms

and much, much more!

Do you any of these dishes feel like deprivation? i think not. Though frugal times call for resourcefulness, this always leads to new discoveries. What was once the peasant food of my childhood now lines gourmet food shelves everywhere. What will these frugal times inspire?

Wishing you only the best,

Chef Silvia

Linguine Putanesca

2009-03-13T16:22:00.001-04:00

There are few dishes more humble than pasta with a putanesca sauce. Putanesca sauce gets its name (or so the story goes) from the “ladies” of ill repute who were required to do their grocery shopping at the end of the day, after the respectable customers had gone home. At that time very little was left on the grocery shelves so they had to make do with what was left. So they gathered jars of capers, olives and anchovies, along with a few fresh tomatoes and pasta and they got creative. Needless to say, this became one of Italy’s most flavorful sauces. Ironic, isn’t it?

Makes 4 servings

1 pound linguine
2 to 3 tablespoons extra-virgin olive oil
Pinch of red pepper flakes
2 anchovy fillets, chopped
1 medium clove garlic, minced
1 to 2 tablespoons dry red wine
1 can crushed tomatoes
2 tablespoons kalamata olives, pitted
1 tablespoon capers, drained
Salt and freshly ground black pepper to taste
1 tablespoon Italian (flat-leaf) parsley, stems removed and chopped

Cook the pasta according to package directions in a large pot of boiling, salted water.
In the meantime put the olive oil, red pepper flakes, and anchovies in a large sauté pan over high heat for about 30 seconds, or until the oil is hot but not smoking.
Sauté the garlic for a few seconds, until it begins to turn golden, then add the wine and cook for a few seconds more. Add the crushed tomatoes, lower the heat to medium/low and simmer for about 25 minutes or until the raw tomato taste is gone, Add the olives, and capers and cook for a few more minutes to infuse the flavors. Remove from the heat.
To serve, drain the pasta and toss it in a large serving bowl with half of the sauce. Put the pasta on individual serving plates, and top each with the a bit more sauce. Sprinkle with the fresh parsley.

Frugal Advice

2009-03-13T16:19:00.002-04:00

This month take your cue from the humble ingredients in the frugal kitchen and apply them to yourself. Frugal times ask us to get real and simplify. They call us to be resourceful, to know who we really are and seek meaning in our lives. They ask us to be authentic and this is a very noble endeavor.

Frugal Tips

2009-03-13T16:17:00.001-04:00

The essence of the frugal gourmet is to use "humble" ingredients in simple, yet creative ways. Let the ingredients themselves inspire you to create dishes that satisfy the palate and are fulfilling in an authentic way. Start with this and be willing to see where it leads you.

Ripples

2009-02-12T13:42:00.001-05:00

The other night I kept dreaming of moving my finger through a still pond and watching the ripples expand outward, in wider and wider waves. I had been thinking a lot about our global state of affairs so it came as no surprise that I had such a clear and powerful image in my dream.

Conventional wisdom will describe the ripple effect as a pebble thrown in the pond...how even a small change in perception can eventually result in something big--demonstrating how we're all connected. If we ever doubted that we live in an interconnected world, today we know otherwise. Maybe this is the gift embedded in this economic crisis. In essence we are the pebble and the world is the pond--not an unfamiliar analogy--but what I want to know is this; if the ripples of fear, greed and corruption is creating what we see today, what can love do?

Maybe the economies of fear have to be experienced before we can turn them around. Maybe we have to get banged up before we've had enough. Maybe we simply need to ask for another way? What I know for sure as February highlights our thoughts of love is that it's not about valentines, chocolate and roses, but a universal love we're craving. I want to feel the ripples of love radiate out from each one of us and be a witness to what that looks like. What can change? Only everything!

So I googled "ripple effect" to see if I could find a definition and I came across a You Tube video that beautifully portrays what interconnected love spreading around the globe...looks like. (How's that for synchronicity?) Its simple message was like a joyful balm upon the voices of doom that permeate the airwaves...a respite for my weary heart and soul. So this month I ask you to contemplate another way. View this gem of a short film and pass it on.

The Ripple Effect: the video

http://www.humanityhealing.net

Each and every one of us can bring and extend love into all that we do and say...wherever we are. And if you're in the kitchen cooking--cook it with love. Intend it in your heart and your hands will deliver it as you stir the soup, or knead the dough, or fry an egg. It's that simple. And when you sit down at the table to share a meal, know that the love that sits there with you will be felt in every corner of the globe. The impact of even this simple act is more than you can possibly imagine. Know that the world we see is not what love creates. And from the words of one of my favorite films, Good Will Hunting, is this sage advice...

"...So what did I think? I'm holdin' out for somethin' better..."

And while you're at it, try my version of the divine: sautéed ice cream, wrapped in crepes, rippled with chocolate sauce...yum!

Peace and Love,
Chef Silvia

Sauteed Ice Cream

2009-02-12T13:39:00.001-05:00

Sautéed Ice Cream Wrapped in a Delicate Crèpe, and Chocolate Sauce

Makes 4 servings

4 scoops vanilla ice cream (or your favorite flavor)
4 pastry crèpes, each about 8 inches in diameter (see note)
2 tablespoons butter
1 tablespoon extra-virgin olive oil
Whipped cream (optional_
2 sprigs mint (optional garnish)
Chocolate sauce (mandatory)

Put 1 scoop of ice cream in the center of each crèpe, and roll the crèpes into a cylinder, tucking in the ends to completely enclose the ice cream. Freeze until the ice cream is extremely hard. At the same time, place 2 dessert plates in the freezer.
Melt the butter with the oil in a large sauté pan over high heat, heating until the mixture is very hot but not smoking. The oil will help keep the butter from burning, but if the butter turns brown, your heat was too high, so start again and use lower heat. Keep the crèpes in the freezer until you’re ready to sauté. Then cook the crèpes, seam sides up, in the hot oil until they’re golden brown, about 30 seconds. Flip the crèpes and brown them on the second sides. Remove the finished crèpes from the pan and place two on each cold dessert plate. Drizzle with the chocolate sauce
Note: I suggest you buy these crèpes already prepared, usually from the frozen-foods section of your supermarket.

Chocolate Sauce

Melt semi sweet chocolate pieces in a double broiler. Add one or two pats of butter and about ¼ cup of cream or milk, a bit at a time until you’ve reached the desired thickness.

A Simple, Elegant Valentine's Meal Even for Novices

2009-02-12T13:36:00.000-05:00

I've had many requests for a special, elegant dinner menu even a novice can make. Here's what I came up with:

Appetizer: Shrimp Cocktail

Buy the biggest shrimp they have. Boil them just until they turn pink and then refrigerate until cold. Buy some premade cocktail sauce and enhance with a bit of additional horseradish if you like and add some minced, fresh parsley. Serve them in a large goblet filled with field greens, topped with the cocktail sauce and a slice of lemon and surround the rim with the shrimp. This looks most elegant.

Main Course: Pan seared Filet Mignon with a shiraz wine reduction sauce, garlic mashed potatoes and roasted asparagus. (Or if you prefer, use any meaty fish, pan sear it than finish it in a moderate oven--350--and serve with fresh squeezed lemon and a dice of fresh parsley or cilantro.)

Coat each filet with seasoned flour (shake off excess) and pan sear in a saute pan with just enough oil to cover the bottom just until each side forms a golden crust.

Transfer each piece to a baking pan and reserve the pan juices for later use. When you are ready to sit down to eat, place the pan with the beef and parboiled asparagus into a hot (375 degree) oven and cook for about 6 minutes or until the beef is medium rare and the asparagus soft but still crunchy.

In the meantime make peel the potatoes, chop into medium pieces and boil until a fork easily pierces them. Drain, mash and add melted butter into which you have sauteed fresh minced garlic.

While the steak is in the oven place your saute pan with the beef drippings back on the stovetop, add about a cup or so of the wine and reduce over low heat until it thickens (if you have or make a bit of my white wine sauce, add a spoonful or two to make this sauce, thicker and creamier in texture. Pore over the steak on each plate.

Dessert: Buy your favorite chocolate treat and serve with fresh strawberries and champagne or other favorite liquor.

A Ripple of Love

2009-02-12T13:33:00.001-05:00

An environment of fear is created by the beliefs, thoughts and intentions of each and every one of us and it has created what we see today. Instead we can begin to turn this around in our own lives by holding a vibration of love in our hearts and minds and in the process help to create this collectively.

Secrets of a Slim Chef

2009-01-22T19:52:00.000-05:00

As Americans I can safely guess that we probably lose and gain more weight than any other nationality in the world. My theory for this is because we all have too much stuff, we don't cook enough and finally, we don't know how to eat. To back up my theory, I'll reveal my personal secrets...

Secret #1
Cook More Often

During the ten years I spent in my restaurant kitchen cooking hundreds of meals a week, I rarely sat down to eat a large meal and when I did, I felt terribly uncomfortable. I quickly realized that I just didn't like the feeling of being full. I much preferred feeling satisfied. Usually just a few bites were all I wanted.
I've of course heard the jokes that a slim chef can't be trusted because we can't possibly be eating our own food and I beg to differ. The truth is--at least for me--is that when I'm cooking, I'm also tasting. So when it comes time to eat, I'm already quite satisfied so I eat very little. Mostly I hear myself saying, "I'm not hungry, I'll just pick".

Secret #2
Eat Less, More Often

Ever since I discovered that I just didn't like the feeling of being full, I started eating less--just more often. I simply ate whatever was on hand or something I could whip up quickly. Though I know this may not be practical for many of you, the essence of this way of eating is still valid and I must say far more fun. Wouldn't you rather have a variety of small dishes 4 or 5 times a day then two large meals? Don't most of us enjoy the food during the cocktail hour of a wedding more than the sit down dinner? If so, consider a diet of appetizers...how fun!

Secret #3
Clean Out Your Closets

In a world in which everything outside of us is reflective of something within us, is it too much of a stretch to consider that overstuffed closets and cabinets are symbolic of our overstuffed bodies? And what do most of us do when we have so much we don't know what we have? We buy more and the problem, just like our bodies, just gets bigger. Instead, if everything we have is easily visible and accessible, it is infinitely easier to see, at a glace what we need--whether we're looking at our wardrobe or our pantry.

Most of us have experienced feeling lighter when we get rid of clutter, even if we haven't lost a pound. For me, buying only what I need and want is the same as eating only what I need and want. Easier said than done you say? Maybe. But start cleaning anyway. Feel that lighter feeling. Close your eyes and remember it. Then recall it next time you're tempted to overeat.

Chef Silvia

Smart Slim Ways to Eat

2009-01-22T19:51:00.000-05:00

Whether you're cooking for a crowd and just want to pick or you want to eat several small meals a day, stock your pantry and refrigerator with a variety of ingredients so that you can respond to whatever you desire in the moment. Have foods on hand that require no cooking such as cured meats, cheese, fresh bread and fruit, for easy access to a small meal at any time. Next always have the basics on hand, oil, garlic, pasta, potatoes, rice, beans, canned tomatoes, chicken broth, and so on, so that if you feel like cooking you can easily make any number of dishes using whatever fresh vegetables, meat or seafood you may have on hand.

A Perfect Basic Tomato Sauce

2009-01-22T19:48:00.002-05:00

1 can crushed tomatoes (one with no added garlic or herbs) *
1 tablespoon olive oil + 2 tablespoons chicken broth
1 clove fresh garlic--finely chopped
Pinch of crushed red pepper flakes
1 sprig of fresh basil (one with multiple attached leaves) or parsley
Salt and pepper to taste

In a medium saucepan over medium heat add oil and broth and heat until hot but not smoking. Add garlic and pepper flakes and cook for about 30 seconds or until golden. Follow quickly with the tomatoes. Add the basil, lower the heat and simmer for at least 30 minutes until the sauce is thick and sweet.

*Note: Experiment with different brands of crushed tomatoes. Try ones that have no added puree, garlic or herbs. These will change the taste of purely delicious tomatoes. It is best to add these fresh when you make the sauce.

Use this sauce in every dish that calls for a tomato sauce. Use it over pasta of course or make it in a large sauté pan and use it as the foundation for poaching a filet of fish, shrimp, chicken, or other meat or even eggs and you have a low fat, delicious dish that is so satisfying and always open to variations.

Slim eating tips

2009-01-22T19:41:00.002-05:00

Let a love of feeling lighter inspire you to eat just enough. Practice eating less. Feel how satisfying this is and soon you'll find that you can eat anything you want because you'll have learned that "just enough" is all you really want.

Culinary Gifts

2008-12-20T18:24:00.001-05:00

Cooking at home has always been an intrinsic part of my family life, regardless of whether the economy was booming or busting--especially at Christmas time. My Italian parents never took part in the frenzy of gift buying. The excitement that lead-up to Christmas was never about what was wrapped under the tree, but about what was unwrapped in the kitchen and put on the table. As children, my siblings and I would only receive one or two practical gifts, yet we rarely felt deprived. How could we when there was such abundance in the kitchen?

Preparations would begin right after Thanksgiving when the kitchen was transformed into the culinary wing of Santa's workshop and a crew of Italian elves seemed to show up on an almost daily basis donned in house dresses, armed with aprons and loud, female Italian accents. Instead of trips to the mall, our shopping list could only be attained from the local markets. This was usually done on weekday evenings when I would be summoned by my father to accompany him on a search for the finest ingredients needed for the vast production of assorted sweets that the ladies of the family and neighborhood would effortlessly create amidst their boisterous and festive chatter. It was a continuous celebration that could not be contained on any single day. I didn't know then that the gifts that came out of that kitchen would last a lifetime: that I would remember the aromas of cinnamon, lemon and chocolate; the sound of walnut shells being cracked or voices cracking up; or what it felt like to walk into the kitchen after school and see rows and rows of S shaped cookies covered with white confectioner's sugar icing spilling onto the large cutting boards where hungry fingers could easily scoop up the delicious, lemon flavored sugar. Aha, this was heaven.

For weeks the spirit of Christmas was so palatable in that kitchen that it followed us everywhere. We didn't need to find it in fancy trimmings or forced party festivities. It came from the warmth of the oven and infiltrated our hearts. It went into everything we stirred and kneaded, baked and iced. Lots of dough was needed (and kneaded) far more than money.

Whether you need to watch your wallet or not this Christmas, let gift giving take a back seat to merry making. Remember how much fun Scrooge had in Christmases past when he was poor? This year, cook up something special. Do it in the company of friends and loved ones. Wrap it up and share what you've made together, in gratitude and celebration. Allow Christmas to be uncomplicated again. Let more meager means inspire us all to celebrate it's true meaning...Love...and pass it on.

Wishing you all a truly abundant holiday,

Chef Silvia

S Cookies

2008-12-20T18:18:00.002-05:00

Ever since I can remember, these cookies were made every year for the holidays. They are simple, and great with a cup of coffee or tea. Reduce the amount of sugar if you like to make more of a biscuit rather than a sweet cookie. And yes, licking the spilled icing is the best part. Don’t deprive your children of this memory.

Dry Ingredients

4 cups unbleached flour
1.5 cups sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt 1 tablespoon vanilla extract

Wet Ingredients

4 eggs
1 cup butter--melted and cooled
Juice from one fresh lemon
1 tablespoon vanilla extract

1. Preheat the over to 350
2. Mix together the dry ingredients except for the sugar.
3. In a separate bowl beat the eggs and whisk in the sugar and then the remaining wet ingredients
4. Gradually mix the dry into the wet ingredients and chill for 5 min
5. Put the dough onto a flour covered board and working in small batches make rods 3” long by 1/2” thick (approximately) and shape into and S and place on a greased cookie
5. Bake 10-12 minutes
6. Cool on a rack and ice

Icing
2 cups confectioners sugar
2 tablespoons water
2 tablespoons fresh lemon juice

Struffala

2008-12-20T18:15:00.003-05:00

Struffala
Bite sized pieces of fried dough balls covered with the gooey sweetness of honey and multicolored sprinkles…passed on by generations of Italian grandmothers.

Basic Bread Dough
1 cup vegetable oil
1 cup warm honey (approximately)
Multi-colored sprinkles

• Working with a small piece of bread dough at a time (after it has risen and doubled in size) on a floured board, shape it into 1/4 inch rods.
• Cut each rod into 1/4 inch nuggets and set aside
• In the meantime heat the vegetable oil in a deep fry or wok shaped skillet. Working in batches, fry the nuggets until golden brown (less than a minute) and remove with a slotted spoon onto paper towels.
• When all of the nuggets are fried, begin piling them onto a decorative platter, drizzling with warm honey every inch or so until all of the nuggets form a large mound or ring shape.
• Decorate with sprinkles and serve

Basic Bread Dough

1 1/2 cups warm water
1/4 cup white sugar
1 .25 package active dry yeast
2 teaspoons salt
3 cups unbleached all purpose flour

• Dissolve yeast and sugar in the water. Let sit for about 10 minutes until it froths.
• Place flour and salt into a large mixing bowl and form it into a funnel shape with a hole in the center.
• Add liquid a little at a time, working in the flour until all of the flour is mixed.
• If the dough seems too sticky, add a bit more flour, if too dry, add a bit more water.
• Kneed the dough (you can transfer it to a floured board if you prefer or kneed it right in the bowl) until all of the flour is worked in a the dough is smooth.
• Cover the bowl and let it rise in a warm area, away from drafts, for an hour or so until the dough had doubled in size.

Stocking Your Pantry for Cookie Making

2008-12-20T18:13:00.000-05:00

Stock your pantry and refrigerator with all the items you need to make batches of goodies: flour, sugar, baking powder and soda, flavored extracts, eggs, nuts, dried fruits, chocolate and anything else you may need to whip up your family's culinary gifts any time you feel inspired to fill your kitchen and home with the true spirit of Christmas.

A Feel Good Christmas

2008-12-20T18:10:00.002-05:00

The holidays are often a difficult time for many people if they feel that they lack the family or the funds to be merry. Recognize that the feeling you are seeking does not come from outside of yourself. Find a way to feel good inside and then you may be surprised as to what comes your way. Love always finds a way to you when you already feel it within.

The Democracy of Pizza

2008-11-24T14:20:00.001-05:00

I love how the view from my back deck changes with the seasons. In summer, the thick, deep enclosure of trees forms a circular canopy around me, highlighting my piece of the sky...supporting me in its embrace, protecting me from intrusion from the outside world.

Today the trees stand tall and majestic in their bareness, letting me peek through their naked branches to get a more expansive view, sweeping downward from my perch, revealing a natural changing of the guard, as the summer's splendor falls away. There is a beauty in this too.

"Lay bare your intentions," the trees seem to say. "Stand firm in your own power, even when it appears to be stripped away. Look out to a new vista, just as you are doing right now."

Each season the landscape changes, symbolizing death, rebirth, growth and harvest. Maybe humanity, in its absorption with the countless dramas of life, has lost much of its natural connection to nature. Maybe, in part, that's how we lost our way. Maybe we forgot to notice the magic all around us that is always in high definition, displayed in perfect harmony, swaying to a natural rhythm. Maybe, in order to hear the song, we have to first turn off the noise.

In a world in economic decline, I can't help but notice that we still live in an abundant universe. In a world gone crazy, nature shows us something different. It naturally operates as a vast network of cooperation, supporting us...and all life...each and every moment. Maybe President-elect Obama heard the song of the trees. Maybe they showed him new sights...for he symbolizes the change we are hungry for. As the old world order falls away like dead leaves, crumbling underfoot, let's join in seeing a new vision. Let's expand our horizon on what is possible and have the courage to embrace a new perspective. Let's put out our intention to live in a peaceful, abundant world...even if we can't see it yet. Spring always follows winter...

Meanwhile, in the kitchen...

An old recipe can always be made new. So, let's take something that's been around for years, is inherently democratic, loved by all, crossing every ethnic group; rich and poor, young and old...and what do we have? Pizza....of course. With pizza there's room for every taste and self-expression. The traditionalist can sit at the same table with the eccentric and nobody cares or tries to talk you out of enjoying your delicious creation. Diversity is great in the kitchen!

Last night I developed my own concoction. Vary the sauce and topping all you want...but I'm sure you'll love how this timeless and universal favorite can still be taught a new trick or two...

In love and gratitude for a new day, season and earth,

Chef Silvia

Grilled Sauteed Pizza

2008-11-24T14:17:00.003-05:00

Makes two 8-10 inch crusts

1 16 oz bag of pre-made pizza dough (or fresh--see below)
1 cup marinara sauce (see quick, easy recipe below)
4 - 6 oz of fresh mozzarella (shredded)

Divide the dough in half. Shape each half into a crust of your desired thickness.
In the meantime, heat your grilled to a medium/low setting. I used my indoor, stove-top grill but any grill will do. Once the dough is shaped, add a few drops of olive oil to the top surface and spread evenly. Put oil side down on the grill (It will look as if the dough will fall through the grates, but it won’t.) Cook for about 3-4 minutes on each side or until the grill lines are distinct and the dough is firm and golden. Oil the top side again and flip the pizza over and grill that side.

In the meantime, sauté your toppings…

Sautéed Topping

My choice is shitake and crimini mushrooms, slivers of sun dried tomatoes, and finished with fresh arugula…yum…

8 oz. of wild mushrooms--sliced (any combo…I love a combo of crimini, Portobello and shitake)
3-4 slices of sun dried tomatoes--slivered
3-4 tablespoons of extra virgin olive oil
1 clove fresh garlic--finely chopped
Pinch of red pepper flakes
Splash of white wine
Garnish with fresh chopped arugula
Season with salt and pepper

In a medium skillet, add oil, heat over medium/high heat until the oil is hot but not smoking. Add mushrooms and cook until golden (about 1 to 2 minutes) tossing occasionally. Add garlic and red pepper flakes, cook for a few moments more, splash with a bit of white wine, toss for a few more moments and you’re done!

Putting it all together

Top each grilled crust with the sauce, followed by the cheese, followed by the toppings.
Place pizza in a pan or on a baking sheet and place in a 400 degree oven for about 5 minutes.

Basic Pizza Dough

2008-11-24T14:13:00.001-05:00

Play with this dough! This is where you get to determine how thick your crust will be and how good you are at making circles. (Remember, the dough will thicken as it bakes in the oven.) Your first attempts always come out looking like amoeba, or you stretch the dough so thin in certain spots that you get holes in the dough. Don’t fret. It gets easier with a little practice. Doesn’t everything?

Makes 2 round pies, each 8 to 10 inches in diameter, or 1 rectangular pie, about 10 x 14 inches. (This recipe can easily be doubled, tripled, or more.)

1 teaspoon (slightly heaping) active dry yeast
3/4 cup warm (not hot) water, approximately
3 cups unbleached white flour
1 teaspoon salt

Combine the yeast and 1/4 cup of the warm water in a small mixing bowl. Set aside until frothy, about 10 to 15 minutes.
Put the flour in a large mixing bowl and make a well in the center. Put the frothy yeast liquid, the remaining water, and the salt in the well, and combine until all the flour is incorporated into a dough ball. If a bit of flour remains loose, add a few drops of water at a time until all the flour is mixed into the ball of dough. If it becomes too sticky, mix in a small handful of flour. Cover with plastic wrap and leave at room temperature for about an hour or so, or until the dough has doubled in size and is light and airy.

Transfer the dough to a floured board or surface, punch your fist into the center of the dough to deflate it, and divide the dough in half. Cover one of the halves with a large bowl, and set it aside while you work with the other half.
Shape the dough into a circle by pushing out from the center with your knuckles. Keep working the dough, flattening it until you have a circle about 1/4 inch thick and 8 to 10 inches in diameter. Repeat with the second piece of dough.

Buy your copy of Simply Sauté today!

Pizza Crust

2008-11-24T14:10:00.000-05:00

Crusts can be made hours or even the day before so this is a great way to have a "make your own, sautéed pizza party!

And what can be easier than having plenty of pre-made pizza dough on hand, ready to receive your personal expression...

Bend with the Wind

2008-11-24T14:06:00.001-05:00

A tree survives the storm if the branches bend with the wind. Let's all stop resisting what is and begin bending with it.

Comfort Me With Soup

2008-10-14T16:41:00.000-04:00

We have all heard that the only way to control our fears is to face them. As children we were afraid of the dark; afraid of monsters--in the closet or under the bed. It wasn’t until we turned on the lights that we saw that there was nothing there. Our fears were unfounded. They were just an illusion in our minds.

In a nation (and a globe) gripped with fear, where is the illusion now? Where do we look--the stock market? It simply reflects our fear. Where is it really? What do we need to face now as adults when the fear is collective? Can we see where we’ve invested in greed over gratitude, indulged in excess rather than appreciation of simplicity, where superficiality is all too common and authenticity feels like a breath of fresh air we didn’t know was missing?

I have learned from personal experience that some of the most valuable lessons come from the most difficult situations. Things are not always what they appear to be. If as individuals we can accept that what comes to us as experience is always a reflection of what we need to address internally then wouldn’t that also be true for what we are confronted with collectively?

Fear as we all know simply breeds more fear. We’ve seen this happen quite dramatically in the first two weeks of this month. But how do we escape fear when it attacks our most basic instincts for survival--in this case our money? How do we keep fear at bay when it’s shameful tactics are broadcast from a mass media most of us have become addicted to while silently suspecting it’s not the truth? How can we not be fearful when it becomes clearer and clearer that our leaders have their own agenda and we can’t trust them to do the right thing? Have we abdicated our personal power to something outside of ourselves? What I know for sure is that as long as we stay in fear, the answers can’t reach us.

My personal situation, at times, seems to be a precarious one, yet oddly, the crazier things get, the more peaceful I feel. Oh, I’ve had my moments in hell. Sometimes I feel as if my life, over the last few years has mimicked the stock market--going up and down at warp speed. As a child, I never liked the rollercoaster so I didn’t get on. I decided to get off this one too. I remembered that whenever I faced a fearful situation and could see (sense, really) that it wasn’t what it appeared to be, it always resulted in something wonderfully unexpected that I could not have figured out or orchestrated with my mind. Hidden, behind the veil of fear was always a gift, a treasure waiting to be revealed. I came to learn, over and over again, that most fear (unless you’re being chased by a bear--or more likely a gun)--is only in our mind. In that sense we’re all still children. All fear, regardless of the form, is like being afraid of the dark. Once we turn on the light, we see that there is no monster under the bed, that clearly, the emperor has no clothes and when in “Oz” we see that the little man behind the curtain is a fraud…

Maybe from here if we’re willing to be humble and courageous as children, we can begin to heal our individual and collective wounds in a profound way. Maybe we have to embrace rather than hide from our fears in order to learn the lessons they teach us. Maybe we have to admit that we’re sick before we can begin to get healthy. And what’s one of the first things we want when we’re sick? You guessed it…soup.

So, let’s sit still with a big bowl of it warming our hands, wrapped in a soft blanket, maybe in front of a blazing fire, and eat our collective soup. Let’s be still, in comfort, without fear, and let the guidance in. It’s there…I promise you.

Making Soup as Easy as 1,2,3

2008-10-14T16:40:00.000-04:00

Soup, made in big batches, is perfect for feeding a crowd or a few for many meals. It’s easy, delicious and economical. For most soups, the technique is always the same--just the ingredients change. Making wonderful soup is literally as easy as, 1,2, 3….

1. Sauté some onions in olive oil in the bottom of a large pot + any meat, poultry or other flavorings
2. Add water + beans, pasta, rice, etc.
3. Cook until ingredients are tender + add chicken, vegetable, clam, or beef base (these are available in small jars by canned or packaged broths in most supermarkets)

Split Pea with Ham and Pasta

2008-10-14T16:38:00.001-04:00

Certainly split pea with ham is a classic. What makes this a bit different is of course the pasta. It offers a wonderful contrast to the intensity of the peas and serves to neutralize it in a wonderfully, satisfying way. This basic recipe can be followed whether you’re using peas, lentils or beans…so experiment.

2-3 tablespoons of extra virgin olive oil (or enough to cover the bottom of the pan)
1 lb ham (pre-cooked) cut into bite size pieces
1 small onion -- diced
2 cups split peas
8-10 cups water
2-3 tablespoons chicken base
½ lb small pasta (such as small shells or tubettini)

In a large stockpot over medium heat add oil, onions and ham and sauté for 2-3 minutes or until the onions are softened.

Add water and peas and simmer for about 20-30 minutes or until desired tenderness is reached. Stir in the chicken base, a bit at a time until the desired flavor is reached.
Bring water to a boil, add the pasta and cook for about ten minutes until the pasta is cooked but still al dente.

Chicken Soup with Escarole, Sausage and Pasta

2008-10-14T16:35:00.003-04:00

Traditionally, this soup is made with small meatballs. I find that the sausage adds even more flavor and is much easier. You can leave out the pasta if you like, but adding it makes it even better and heartier. This soup is sensational.

2-3 tablespoons extra virgin olive oil (or enough to cover the bottom of the pan)
1 lb sweet Italian sausage--cut into bite sized pieces
1 small sweet onion (or half a large) medium diced
8-10 cups water
½ lb small pasta (such as tubettini)
2 - 3 tablespoons chicken base
2- 3 tablespoons tomato sauce (optional but add for color and flavor if you have some leftover sauce)
1 head of fresh escarole (washed and cut into large pieces)

In a large saucepan add oil and sausage and cook over medium heat for about 3-4 minutes or until golden brown. Add the onions and cook until softened (about 2 minutes).

Add water and bring to a boil and then add the chicken base (a bit at a time until the desired flavor is reached) followed by the tomato sauce. Lower heat and let the soup simmer for about 20 minutes until the sausage is fully cooked.

Bring the water back to a boil and add the escarole and pasta and cook for about 10 minutes until both the pasta and the escarole are al dente. Serve and enjoy…

Things Aren't Always What They Appear To Be

2008-10-14T16:21:00.002-04:00

It is said that what doesn’t kill you makes you stronger. Look for the silver lining, regardless of what life throws at you and you’ll always find it…regardless of what it looks like at the moment…you just might be surprised at what it leads to.

The Rhythm of the Season

2008-09-17T13:21:00.007-04:00

Each year when the end of August seems to spiral quickly into September, I begin to feel differently. Maybe it's because the air feels different--hot days suddenly turn into cool nights followed by brisk mornings and I notice that I have more energy. My attention shifts from vacation mode to a desire to get back to work. Is this conditioning from our youth--when the end of August meant readying ourselves for school? Maybe...

In the last weeks of summer, I usually find myself feeling restless, ready to embark on something new; ready to leave my tank tops in the drawer and don a soft sweater; but mostly ready to commit to some exciting project that has been brewing in my head all summer. I want to run rather than slow down, take action rather than think, do rather than just be. All this makes me wonder, "Do our bodies have seasons as well? Are some of us more fall people rather than summer for example? Are there times of the year in which we naturally feel more alive, more aligned to our own internal rhythm?" I think so.

Several years ago when I was going through a particularly challenging period, I repeated an affirmation that expressed comprehensively how I wanted to feel...

I am in harmony with the rhythm of Life

For me these words say it all and I continue to reach for them whenever I'm feeling off-balance. They help to bring me back--back to harmony--the only place from which everything can fall back into place.
In the days of September, I relish the cool nights when I can turn off the AC, open the windows and reach for that sweater, welcoming in my season soon to come. Maybe as summer begins to transition into fall, it too is off-balance for a time--a time when the old is not quite over and the new has not yet taken hold.

So now I wonder what to make for dinner. What does one make when you're tired of barbecue and seafood but not quite ready for soup and turkey? To find out, see this month's recipe below.

Chef Silvia

Cook When You Want To

2008-09-17T13:21:00.002-04:00

The best tip I can give about cooking is this...cook what you like and only when you want to. The rest of the time...we all have plenty of options. Cooking should be a pleasure--not a chore. And you'll be able to actually taste the difference.

It's All About Feeling Good

2008-09-17T13:21:00.001-04:00

Whenever possible--everything you do should be done with enthusiasm and pleasure. If you don't feel good about doing something, if you can't enjoy doing it, it can't possibly turn out very well. Wait and do it later when you feel better...or maybe not at all.

Sauteed Lentils with Pan Seared Pork Chops and Gorgonzola

2008-09-17T13:10:00.001-04:00

The cooler nights made me think about soup...but I'm not ready for soup just yet. I'll get my fill from countless bowls of this steaming brew in the month's ahead. Still soup made me think of lentils so I start this recipe with this nourishing, filling and very inexpensive bean and top it off with center cut pork chops that I simply sear.

Sautéed Lentils and Fresh Tomatoes
Served with Pan Seared Pork Chops and Gorgonzola

(Serves Two)

2 cups lentils (more or less)
3-4 cups water
2 - 4 center cut pork chops
4 + 2 tablespoons extra virgin olive oil
¼ cup flour (seasoned with salt and pepper)
1 medium fresh tomato--coarsely chopped
Pinch of red pepper flakes
1 medium clove garlic--minced
¼ cup chicken broth
2 tablespoons Gorgonzola
4 leaves fresh arugula--slivered
Salt and pepper to taste

In a medium saucepan, over medium/low heat add lentils and water and cook at a low boil for about 20 minutes or until lentils are cooked but still firm (al dente--just like pasta). Drain and set aside.

Preheat oven to 350 degrees

In the meantime place a large sauté pan (no plastic handles) over high heat and add the oil.

Dredge each chop in the seasoned flour and add to the hot pan. Sear for a minute on each side or until golden brown.

Place pan in the oven (transfer to oven safe dish if your sauté pan has plastic handles) and cook for 15-25 minutes--depending on thickness--but don’t overcook--just until meat is no longer pink in the center.

In a medium sauté pan add the remaining 2 tablespoons oil followed by the garlic and pepper flakes. Sauté for a few moments then add the lentils and the tomatoes. Cook for 2 to 3 minutes, stirring occasionally. Add the broth, cook for an addition minute and remove from the heat.

To plate spread the lentils on the bottom of two large plates, top with the pork chops. Drizzle with pan drippings. Sprinkle with arugula (or basil) and dot with the cheese. Now enjoy……

Better Late Than Never

2008-08-13T10:40:00.001-04:00

My tomatoes are late to ripen this year. I almost didn’t plant a garden at all--something I’ve done every year since the Spring of 1992. Yet in June, having decided not to sell my home, I scrambled to plant the essentials: a smattering of arugula, an assortment of field greens, a few varieties of peppers, eggplant (I forgot the zucchini) and alloted the rest of my garden to tomatoes--three rows of five plants.

The tomatoes, now lush with fragrant leaves whose aroma never fails to invoke the memory of my father’s yearly garden, were now taller than me (not a large feat considering that I’m just barely 5’3”) and laden with green tomatoes, making the plants so heavy that the plastic stakes that attempted to hold them upright, tilted against their weight. I am once again reminded of my father’s garden where only tall, heavy, wooden stakes were used, far more suited to the job of holding the many vines that in 45 to 60 days would grow long, winding, thick and strong from tender, young plants of just a few inches. I marvel at the miracle of their growth--as I do each year, but especially this year when, though planted a little late, my tomato plants still thrive thanks to a healthy balance of sun and rain.

Now, so close to the time when the green fruit turns to red I grew impatient with anticipation to taste their true flavor, unavailable at any other time of the year in the Northeast. I looked forward to the many ways I would enjoy them: diced (Any variety is good but grape or cherry are the sweetest for this.) and quickly sautéed with a little oil and garlic, seasoned with salt and pepper and tossed over linguini, or sometimes made fancy with a sprinkling of goat cheese and thin slices of fresh, aromatic arugula, or my favorite: a simple salad of ripe (yet still firm) plum (or other large) tomatoes, randomly sliced along with slivers of red onions, dressed with a simple drizzle of extra virgin olive oil, salt and fresh ground peppercorns. This salad is best when allowed to rest for at least 30 minutes so the juice from the tomatoes gets infused with the oil, then tossed just before serving, adjusting the seasoning and topped with torn bits of fresh basil or parsley…yum. Like this, the fruit of this miracle plant is best appreciated.

But alas, I’m a week or more away from this treat and when my impatience fails to make them ripen any faster, I head down to the farmer’s market to buy already ripen tomatoes from other farmers who, more committed to their garden than I was this year, did not plant late.

Tomato and Onion Salad

2008-08-13T10:38:00.001-04:00

Sometimes the simplest preparations are the best. This is certainly the case with this salad that presents the vine ripened tomato at it’s very best.

(Serves 3 - 4)

2 large firm, ripe tomatoes
½ red onion--sliced thin
¼ cup extra virgin olive oil
Salt and pepper to taste
3-4 large basil leaves

In a large bowl slice the tomatoes in bite size random pieces. Add the onions, the oil, the basil and the seasoning. Toss and set aside for no less than 30 minutes, allowing the juice from the tomatoes to be infused with the oil. Check the seasoning and adjust--if necessary. Toss again and serve.

Cooking In Season

2008-08-13T10:37:00.000-04:00

Especially in the summer and fall, make use of whatever is in season and plan your meals around what is grown locally. Farmers Markets are plentiful (this year my home town of Ridgefield, CT has one) so even if you don’t have a garden, the continuous harvest is easily accessible. Enjoy the peppers, the peaches the plums, herbs, beans, basil and of course the tomatoes and all the rest that is appearing in the weeks to come. The less you do to prepare the fruits of this bounty, the better they taste and what could be easier than this.

Be Patient

2008-08-13T10:34:00.001-04:00

Whether it’s a tomato or a tremendous idea, nothing ripens before its time. So do what can be done now and be patient for the rest…

Being Prepared

2008-07-13T10:28:00.001-04:00

Being prepared is just as important in the kitchen as it is in life. So plan, prep and be practical. This makes the challenges easier to deal with and the results are almost always something to enjoy and savor.

Tubetini Pasta Salad

2008-07-13T10:24:00.001-04:00

Recipes

Many of the recipes in this month’s note are archived in the recipe section of my website. Here however is a new addition that is sure to add to any summer’s entertainment.

Tubetini Pasta Salad

Pasta salad has come a long way from the macaroni salad laden with mayonnaise from the deli. This salad is made with tubetini pasta, small pasta tubes that do not overwhelm the rest of the ingredients but compliment them. As for the ingredients, they can be almost anything from your garden, refrigerator or pantry. I like to use the same dressing (a combo of mayo along with olive oil infused with fresh garlic and herbs) but vary the ingredients according to the season, what I have on hand and my whim of the moment. The recipe below is just one delicious version and I encourage you to experiment with and make your own.

1 lb. tubetini pasta
1 package frozen sweet peas--cooked according to package directions and cooled
1 fresh mozzarella--diced
1 8 oz. package grape tomatoes--sliced vertically
1 sweet bell pepper (red, yellow or orange are best) cored and medium diced
1 bunch fresh arugula--stems removed and torn in half
1 bunch grilled asparagus--cut in bite size pieces
1 can of sliced black olives
Fresh grated parmesan cheese--to taste
Season with salt and pepper
¾ cup (or according to taste) dressing below

Dressing

1/2 cup of mayo
¼ cup of olive oil infused with 1 large clove of fresh garlic (finely chopped) +
2-3 tablespoons fresh chopped flat leaf Italian parsley

Mix all ingredients together in a large bowl. Add the mayo and toss followed by the infused olive oil. Add more of both the mayo and the olive oil if the salad is too dry.

Easy Summer Entertaining

2008-07-13T10:15:00.000-04:00

Recently I gave two dinner parties for friends. One was a buffet, the other a sit down 4-course meal. Both were for 10 guests and both parties were executed almost effortlessly. It made me wonder, “What is it about meal preparation that makes some meals--even if only for one or two--a complete hassle, leaving the kitchen a disaster, while others, even with guests milling about, seem to flow with the ease of a catered event?” It’s easy to say it’s all in the planning, but what are the secrets to entertaining like a pro?

Being a professional chef, I sometimes take the planning for granted. I naturally analyze the guest list, the availability of seasonal ingredients and the flavor of the occasion. Whether the party is formal or casual, the food fancy or simple, easy entertaining boils down to menu planning, prep work and timing.

The buffet consisted of six different platters: tomato with mozzarella; pasta salad with tubetini; pine nut crusted salmon surrounded by a fruit salsa; Caesar salad with homemade dressing; marinated eggplant; and sausage, peppers and onions. All except for the sausage dish could be made ahead of time and poured into platters. The sausage was par boiled the night before and while the platters were being filled by a helpful guest or two, I sautéed the sausage, peppers and onions in a large wok that later served as a pretty bowl left on the stovetop from which guests served themselves. I got to mingle with my friends and they got to partake in helping to set-up the meal. The result: a fun time for all.

The next dinner party was a bit more formal and took a bit more skill, yet it resulted in the same seemingly effortless meal. This time the menu consisted of not only dishes that could make ahead, but also ones, which could be made in minutes during the meal. The first course was grilled vegetables (made ahead) arranged on individual plates and topped with mixed greens from the garden, tossed in simple balsamic vinaigrette. The next course was linguini in a putanesca sauce, made in minutes while the first course was being eaten. The next course was tilapia--which was put in the oven while dining on the pasta--topped with a white wine sauce, pulled from the freezer and added to sautéed fresh fennel and capers. The final course was a blueberry/peach cobbler topped with a polenta crust, which was made in advance and put in the oven during the tilapia course and served warm with vanilla ice cream. Dinner was relaxed, impressive but relatively easy to execute. The only tricky part was the timing, which was made easy by choosing simple dishes that took minutes to cook with little fuss.

I’m convinced that anyone can entertain like a pro by planning a menu with dishes that are made in advance--think picnic--combined with dishes that can be cooked on the spot in minutes. What better time than summer, when a bounty of seafood and garden fruits and vegetables offers an almost endless variety of choices to make entertaining, easy, fun and scrumptious. Even when it’s prepared far from the grill--it’s still hot

Party Planning

2008-07-13T09:22:00.000-04:00

Making Cooking a Little Easier

When planning a party, whether it’s a sit down dinner or a big bash, there are a few things to keep in mind that will help your event be a fun time for all--including you.

1. Several days before the party, plan your menu--keeping in mind to plan the menu with a mix of items that can be made ahead or in mere minutes during the party (Remember that being in the kitchen preparing during a party is part of the fun. Not everything has to be ready before the first guest arrives). Alongside each dish write down all of the ingredients you need. Check off what you already have in house and what you need to buy.

2. Two to three days before, do your shopping. If there are items that need to be purchased the day before or day of the party, make a separate list for those.

3. Once all of the ingredients are in house, make another list of what can be made the day before, the day of, and during the party. Then start making each dish according to its scheduled time. Most importantly, remember, part of the fun in giving a party is enjoying the process of preparing for one.

A Time of the Season

2008-06-17T12:00:00.000-04:00

Most of us have heard that "To everything there is a season, and a time to every purpose under heaven." Ecclesiastes 3

"Or was it the Byrds?"

I have also heard somewhere--from a source far less profound than the Bible or the lyrics to the Byrds song they inspired--that you can't really know someone until you've been with them through each season of a year. "Is it true?" I wondered.

Certainly we can't appreciate the full symphony of nature's seasons without seeing them all. "But do we have to love Fall in order to know that we love Spring?" I wondered some more.

In the culinary world, everything has its particular season; a time when each fruit, vegetable (and just about everything else) is at the height of its full flavor. Each has its time in the spotlight. All one has to do is take a bite of a peach in winter to know that it tastes infinitely better in the summer. Nature orchestrates the seasons, but we see the cyclical patters it demonstrates everywhere---even within ourselves.

Looking back on our lives in quite reflection, we often realize that the fruits of our labors also have their time of the season. Sometimes we go forward---
full throttle---while at others we halt...not sure of the way. Both are needed.

"...you cannot hasten the harvest."

So plant the seeds of your dreams, nourish them, be patient and watch for signs of growth. Not all will flourish...but some will. Then it will be full throttle once more...

Enjoy this time for blossoming.

Chef Silvia

What's In Season

2008-06-17T11:36:00.002-04:00

Cooking is never easier than in the summer months when so much is at its peak of freshness. This month and in weeks to come, celebrate the ripeness of the season by enjoying a virtual symphony of its bounty. Fruits can be further sweetened with a sprinkling of sugar or served with a scoop of ice cream or dipped in warm melted chocolate, or simply bitten into--- they can't help being delicious. Vegetables can also be eaten raw, served with a dip, drizzled with or sautéed in a bit of olive oil, minced garlic and seasoned with salt and pepper. Whether savory or sweet, prepare them in simple ways. They don't need much--freshness never does. One of my personal favorites, is to combine whatever fruits, vegetables and herbs are in season and dice up my own symphony of flavors into a tasty, salsa--using whatever strikes my fancy. Then I serve this melody of cool freshness over a filet of roasted fish or grilled chicken, or even a big, meaty Portobello mushroom and you've got yourself a meal that's true to its season and bursting with flavor.

Personal Growth

2008-06-17T11:32:00.002-04:00

Growth is as natural in us as it is in nature. Honor the process by accepting whatever season we find ourselves in and let that direct and guide us as to what to do next...even if what's next is to, "hurry up and wait."

The Lighter Side of Scones

2008-06-17T11:07:00.002-04:00

I love a good scone. The problem is too many of them are dry, heavy, and almost tasteless. But they’re great for dunking into coffee or tea, which is why I still love them. Recently however, I tasted one of the best scones ever. It was light, flaky, lemony and not too sweet---dunk able, but needing no accompaniment. I think these will be filling my cookie jar for a while. This amazing recipe comes from a most gracious and charming Bed and Breakfast in West Chester Pennsylvania, Snug Hollow Farm (snughollowfarmbedandbreakfast.com)

A Little Bit Of Magic or Culinary Alchemy

2008-05-08T12:45:00.002-04:00

"I never get tired of the magic," I thought, as I touched the branches of the trees that hung within easy reach of my back deck. Just a few days ago they were quite bare...in spite of the 70-degree weather. Today, it's a sunny but chilly 50, as the leaves now unfolding from their cocoons, appearing a bit tired but hanging in there...as if the effort it took to emerge was somehow worth the fight. I notice how wrinkled they are--like any new born usually is. Still they hang on, blowing in the soft wind, ready to sprout in a moment. And then the blue sky is colored with a new green. Ah... the beginning of spring...and I am a witness to it.

"It's the same magic that seems to color my life these days," I realize.
And it has always been there, in front of me, displayed all around me--on the canvas of Life itself. It has been calling me all along, as if to say, " Look at me. Notice me. All you need to know is right here."

"Pocket the magic and bring me with you," it suggests...

I listen. Now filled up, and being the alchemist that I am, I go to the kitchen.

I grab a large mixing bowl--two actually--one for the dry ingredients, another for the wet and I begin to make a batch of biscotti. I haven't made biscotti in over two years, when at that time I went on a biscotti marathon and baked batches of them for neighbors and construction crew, wrapped in festive dressings, a holiday gift, in gratitude for tolerance during the building of my home. This time the urge for making biscotti was far less a gracious endeavor and much more primal. I just wanted a wonderful dunking cookie for my morning coffee--a delicious daily indulgence. Stella Dora cookies keep my cookie jar filled on a day-to-day basis but then there's the urge for the real thing...so I get to work...

All biscotti follow a basic recipe. The variations come with ingredients you add from there; the nuts, seeds, spice but most importantly, a particular flavor extract. If made by hand, no two biscotti are exactly alike. Oh no...I can't be thinking this...can I? Can humanity be compared to cookie dough? Have I taken food metaphor too far? Hey, it was just a thought. It might be somewhat off-putting but I personally think that a little more humility would do us all much good. I'm not the least offended to think of myself as something delicious that anyone can use to start off each day on the right foot! In fact, I'm honored. I know that at our core, we are all the same. Our individual flavor...is expressed in the details...kind of like...a biscotti cookie.

I don't know about you, but I'm ready to grab a bite of a delicious, crunchy cookie... even if I have to make it myself...especially if I make it myself...

So I reach deep into my pocket and I pull out the little bit of magic I kept safe there--the light dust from the leaves--and rub it into my hands. I sprinkle it in with the flour, eggs, sugar, seeds and extract and begin to knead the dough, infusing it with the most important extract of all...my own essence. That's the magic. Try it. We all have it...you'll see.

Chef Silvia

2008-05-08T12:43:00.001-04:00

Sometimes we have to be open to realizations from wherever they come...even if they come from the most unlikely source; a rock, a tree, new leaves or even a cookie...

Mini Biscotti Cookies

2008-05-08T12:32:00.008-04:00

Biscotti Cookies

Dry Ingredients
3 cups unbleached white flour + 1/4 cup (reserved for dusting on yourboard)
3/4 cups packed brown sugar
2 teaspoons baking powder
1 teaspoon salt

Wet ingredients
4 eggs
6 oz canola or vegetable. oil (or you can use butter if you prefer)
2 teaspoons extract

Additions
Nuts: 1/2 cup of any of the following or any other nut you may happen to like: almonds, pine nuts (omit salt if using these) pistachios or walnuts

Seeds: 2-4 tablespoons of anise seeds, sesame, poppy or any other seed you may think of

And then there’s: raisins or cranberries or even chocolate chips

You can even make this recipe a savory one by cutting back the sugar to about 1/4 cup and adding crushed red pepper or course black pepper--play around with your favorite ingredients. Making biscotti looks kindly on individual expression…

Fold dry into wet ingredients, add nuts or other ingredient and knead into a smooth dough.

Divide dough into 4 parts and roll each part into a log that's approximately 1.5 inches wide and 1/2 inch thick (the wider and thicker the log, the larger the individual biscotti.

Dust your surface with reserved flour to prevent from sticking (if dough is too sticky, just add a bit more flour)

Place on greased cookie sheet or parchment paper and bake in a pre- heated 350 degree oven for about 30 minutes or until firm and golden.

Remove and let cool for 10-15 minutes.

With a sharp knife, cut each log on the diagonal, every 1/2 inch or so to form individual cookies. It helps a great deal if you have a large chef knife and make each cut in one push--don't go back and forth with your knife and "saw” or the log will break.

Place cookies back on the cookie sheet, upright, with both cut sides facing out and bake for an additional 10 minutes.

Stocking Your Pantry for Cookie Making

2008-05-08T12:28:00.001-04:00

When it comes to making cookies on a whim or an urge, it's all about being well stocked in certain basics: flour, eggs, sugar (preferably light brown) baking powder and certain extras: walnuts or almonds or even pistachios and finally the extracts: almond, anise, lemon, vanilla...

And then fill your cookie jar with these precious gems...anytime you feel like it.

Fuss-Free Cooking

2008-04-14T14:01:00.001-04:00

As much as I love cooking with and for others…when it comes to cooking for myself, I’d rather not…most of the time. However…I still like to eat well--usually in small portions throughout the day. And no it’s not about take-out or eating out, except occasionally. On most days I can reach into my refrigerator or pantry and in a couple of minutes I’m eating something delicious. What’s my secret? Okay, all you non-cooks listen closely here--It’s simple. I just have a few of my favorite things on hand. For me it’s always having a supply of some sort of cured meat such as: mortadella, prosciutto or sopresata. A slice or two of any of these treats, along with some fresh, crusty bread…and maybe some great cheese and I’m happy. Add some fresh fruit or yogurt, a cup of tea or glass of wine and I’m really happy. The icing of the cake is no dirty pots, pans, dishes or other assorted mess to clean up.

Still, eating well gets a big boost if at least once a week you make a big batch of something that you can nibble on for a few days and maybe even freeze. Pasta or chicken salad is always nice to have, but soup…all kinds of soup is perfect for this. There’s something wonderfully comforting about a big batch of your favorite soup or stew simmering all day (preferable a rainy one) on the stove or even better, in a crock-pot. Just give the soup a few loving stirs every now and then and you’ll be rewarded with a gift for the senses; a wonderful aroma permeating the kitchen and beyond, hinting of something delicious--go outside and then walk back into the kitchen to truly appreciate this--and then enjoy every mouthful, slowly, thinking of nothing else but the wonderful bursts of flavor filling you up. Ummmm…Recently my desire for soup came in the form of a lighter, yet still warm and satisfying rendition of a classic French Onion with melted brie and toasted crostini--a meeting of sorts between the French and the Italian. I’ve learned that following my urges always leads to a wonderful result. You’ll find this delightful recipe below.

And then there are the times when you want to cook something good but you don’t want to make a mess--especially if you just spent hours cleaning your kitchen. For me today, it was heavy duty detailing of the range and hood…so I didn’t want to sauté anything--well anything that would splatter oil anywhere…so I opted to use the oven--something I rarely use when cooking for myself. I placed two thick chicken breasts in a baking dish, seasoned them with salt and pepper on both sides, along with a sprinkling of fresh rosemary and a drizzle of extra virgin olive oil. I cooked them (covered) at 350 for about 45 minutes. When they had about 20 minutes to go, I added a diced potato and a few asparagus spears, removed the foil and put it back in the oven. In the meantime, I prepared a spot in front of the fire for my feast as well as one more accompaniment--a cup of my white wine sauce (go to recipes on my web site) which I heated--gently--on the stovetop and added some of my most helpful, keep-on-hand ingredients, lifted out of their jar--a few capers and marinated artichoke hearts. Squeeze in some fresh lemon, a drop of cream and a small pat of butter if you like and the sauce is ready. Plate you dish by starting with the roasted potatoes, followed by a few slices of the chicken, add a spoon or two of the sauce and top the whole thing off with the asparagus and you have yourself a gourmet meal fit for a queen or king or even the kids….

And finally, there’s my personal quick fix for “…I have to eat something right now before I pass out…” For those times when I’ve ignored the hunger pains for too long and now I’m in desperate need of nourishment, I reach for an old, satisfying stand-by. I’m almost embarrassed to tell you this but it’s…peanut butter and jelly on a toasted English muffin! I go back to my humble roots when this meal kept me satisfied as a hungry, poor college student. And the fancy chef in me is still satisfied by this delicious combo.

Enjoy this wonderful month when everything begins to awaken….

Chef Silvia

Asparagus Salad and French Onion Soup

2008-04-14T13:52:00.003-04:00

Asparagus Salad
With the coming of spring and the magical blossoming of new life, also comes asparagus. Enjoy this vegetable, now, at its best.
This recipe is simple, fuss free and bursting with the full flavor of this wonderful vegetable. Serve it as a salad or as a side dish to any number of main courses.

1 lb of fresh, firm asparagus spears
6 tablespoons of extra virgin olive oil + 1 tablespoon for drizzling
1 small garlic clove--finely chopped
½ cup of flat leaf parley--stems removed and finely chopped
2 tablespoons of balsamic vinegar
1 teaspoon of fresh ginger shavings
Juice from a half lemon
Salt and pepper to taste

Cut 2-3 inches off the bottom of the asparagus spears for they are tough and not good to eat. Lay them in a single layer on a large flat baking tray and drizzle with about 1 tablespoon of oil. Add the garlic and the parsley (and a pinch of salt and pepper) to the remaining oil and let it rest allowing all the flavors to infuse the oil. Roast the asparagus, uncovered in a 350 degree oven for approximately 15-20 minutes--depending on the thickness of the spears--or until the spears are cooked but still firm (like cooking pasta al dente). Season with salt and pepper, toss and place on a serving platter. Drizzle with the remaining oil and vinegar and fresh lemon juice and top with freshly grated ginger. This dish is fresh, delicious and alive…just like springtime.

Recipe

French Onion Soup
With Crostini and Brie
(serves 2 - 8)

Sometimes even a classic recipe can be changed to fit your taste. Combining this soup with a crostini (a small piece of toasted bread rubbed with garlic) and topped with thinly sliced brie that easily melts from the warmth of the soup, forming a deliciously rich and thoroughly satisfying combination.

Last night, I made a big batch for myself and a friend to enjoy as we sat listening to Echart Tolle and Oprah discuss chapter 6 of “A New Earth” on Oprah’s Monday night web cast. The aroma permeating the kitchen and the velvety, sweet texture of the soup was somehow the perfect backdrop to the soft truth of the messages we heard---both elegant, yet humble and just the right balance.

3 - 4 large sweet onions-thinly sliced
2 large shallots-thinly sliced
3-4 tablespoon olive oil
3 cloves fresh garlic
¼ cup flour
Splash of white wine
1 quart beef broth
1 quart chicken broth
4 slices French bread, toasted and lightly rubbed with fresh garlic
6 thin slices fresh Brie
1 large sprig fresh Italian flat leaf parsley (stems in tact)
2 tablespoon parsley--finely chopped (stems removed)
Salt and pepper to taste

In a large saucepan, over medium heat add oil followed by onions and garlic. Let cook until softened (about 10 minutes) stirring occasionally and then add the flour and stir. Lower heat and allow the flour to brown slightly, stirring occasionally for anther 5 minutes or so. Add a splash of white wine, stir and then slowly add the beef and chicken broth. Add the sprig of parsley (keeping the stem on allows the herb to be infused in the soup and then later to be removed once the soup is done) and let the soup simmer for about another 30-45 minutes. Season and serve.

To serve, place the toasted garlic bread on the bottom of each bowl, fill with the soup, top with the brie slices and sprinkle with the chopped parsley. This is heavenly

Facts About Asparagus

2008-04-14T13:48:00.002-04:00

This isn’t really about making cooking easier. I wrote about that in this month’s note. However since this is the season for asparagus, I thought I’d share a few facts about this lovely, hand-harvested vegetable.

Facts About Asparagus

Asparagus is a member of the Lily family.
Asparagus spears grow from a crown that is planted about a foot deep in sandy soils.
Under ideal conditions, an asparagus spear can grow 10" in a 24-hour period.
Each crown will send spears up for about 6-7 weeks during the spring and early summer.
The outdoor temperature determines how much time will be between each picking...early in the season, there may be 4-5 days between pickings and as the days and nights get warmer, a particular field may have to be picked every 24 hours.
After harvesting is done the spears grow into ferns, which produce red berries and the food and nutrients necessary for a healthy and productive crop the next season.
An asparagus planting is usually not harvested for the first 3 years after the crowns are planted allowing the crown to develop a strong fibrous root system.
A well cared for asparagus planting will generally produce for about 15 years without being replanted.
The larger the diameter, the better the quality!
Asparagus is a nutrient-dense food which in high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.
Asparagus has No Fat, contains No Cholesterol and is low in Sodium.
Michigan Asparagus Advisory Board © 2000.

Cooking with Presence

2008-04-14T13:46:00.001-04:00

The act and art of cooking can be a time to practice the act and art of being Present and this always results in personal growth. Why? Because it allows us to be aware of our true essence which can only be felt in the present moment and from these moments flow all possibilities

Three Cups of Tea

2008-03-15T11:02:00.000-04:00

I just finished reading the bestselling book, Three Cups of Tea. It's the story of Greg Mortenson a young mountaineer who after a failed attempt to climb K2 in Pakistan (the second highest mountain in the world) half dead from exhaustion, cold and hunger, he stumbled upon a small village in this most remote area of Central Asia and was brought back to life. Little did he know at the time that the kindness of the villagers would restore far more than his health, but that this dirt poor village would be the birthplace of his life's work...to promote peace one school at a time. Seeing that the children of Korphe had no school and were attempting to learn their lessons by writing in the dirt, he promised to come back from America to build one. If ever there was someone with a story to tell, it is Dr. Greg, as he soon became known throughout Pakistan. His odyssey reveals more about Muslims and this most volatile part of the world than anything I've read in "the news" and makes clear something I think we all know in our hearts, that the way to peace is through kindness and learning, not bombs. I urge you all to read it.

We all have our stories, yet when does the telling of them bring forth a connection and when does it separate us? Maybe there's a time and place for everyone's story to be heard and maybe there's a time to listen. As I read this remarkable account of building school after school, I couldn't help but notice that Greg's story always preceded him. It opened the way through the rough terrain in which a tall American could easily be killed while delivering supplies, arranging talks with conservative, religious Mullahs or simply by the physical obstacles of navigating his path though treacherous mountain "roads" that were even more likely to kill him than a roadside bomb or a member of the Taliban or Al-Qaeda. Yet all along the way he was protected and guided by his Muslim friends, both Sunni and Shia because they loved him. In a sea of hatred against Americans, Dr. Greg embodied the love of Americans and his story spread. And it spread from village to village without the use of phones or fax and any modern technologies. If we had 50 more Greg's would we have to worry about terrorism?

When Greg Mortenson told his story, it was always with the purpose of securing access to an area, gaining allies in educating children, especially girls, raising funds here in the States, or to inform others in what was truly going on in The Middle East. In essence Greg's story is about the power of what Love can do, even if tremendous odds are stacked against you. The book gets its title from the words of Greg's beloved mentor and Korphe Village Chief, Haji Ali, who said, "Here we drink three cups of tea to do business; the first you are a stranger, the second you become a friend, and the third, you join our family..." I think it's the same with sharing a meal. I have much to learn...for I am dedicated to creating a forum where food and stories can co-exist and feed each other. I've been humbled by this story...and this is certainly food for thought.
Chef Silvia

2008-03-15T11:00:00.001-04:00

The other day, here in the Northeast, it was cold, dreary and rainy as I sat reading Three Cups of Tea. I decided to make one of my all time favorite dishes, the dish I always yearn for when I want something warm, filling, delicious and easy---tomato soup. This is what my kids want when they come home to visit and this is what my ex-husband wanted---every day---when he was visiting for Christmas. It's really that good. Serve it with a salad or grilled cheese sandwiches and you'll have a meal in minutes that will warm your heart and those of others, and creates, even for a few moments, a feeling that all is well with the world. It's my cup of tea when I want to listen.

2008-03-15T10:58:00.001-04:00

Sometimes we have to be humbled in order to grow. Sometimes we have to let go to keep from falling. And sometimes we have to be willing to listen before we can be heard.

You Can Quote Me

2008-02-14T12:53:00.001-05:00

Every year on Valentine's Day, I prepared something special for my restaurant patrons--starting with a menu of 5 deliciously decadent courses with corny names and ending with a gift of assorted chocolate and mini biscotti packed in Chinese takeout containers. One year I went a step further. Inspired by my choice of container, and the familiar fortune cookie, I got the idea to add a Biscotti fortune. This came in the form of popular quotes, downloaded from various online sources, which I then cut up, forming cloud-like formations around the words. I spent days reading and cutting up quotes. It was so much fun. Like all great quotes, each one has some truism to relay. In just a few powerful words some aspect of our human condition becomes a little clearer and often quite funny. Here are just a few.

Sharing food with another human being is an intimate act that should not be indulged in lightly. ~M.R.K. Fisher

We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman

The invariable mark of wisdom is to see the miraculous in the common. ~Lao Tzu
Not everything that can be counted counts, and not everything that counts can be counted. ~Albert Einstein

Two roads diverged in a wood, and I... I took the one less traveled by, and that has made all the difference. ~Robert Frost

My life has been filled with terrible misfortune; most of which never happened. ~Montaigne

Cooking is like love. It should be entered into with abandon or not at all?
~Harriet Van Horne

I so loved adding quotes to the dining experience that a few days later, I filled a small bag with more quotes and went around the dining room randomly placing them under the glass tabletops that covered each table at lunchtime. My customers loved them so I kept them around all year long. Between my "notes" in the menus and now the quotes on the tables, patrons got more than a dose of thoughts to chew on while they waited for their food.
For me, quotes were just another way of reaching out to them---another form of nourishment. Though I didn't realize it at the time, it was the beginnings of my passion for merging great words with great food. Over the years, this passion has only grown. I suppose that's why I've continued writing these "notes" for over 12 years---and, come to think of it, I'm obviously still using quotes.
This month, when our attention is naturally focused on love (thank you Hallmark for making this possible) I want you all to know that for me, writing these notes has truly been a gift I've given myself. The fact that I can share them with you---only makes it sweeter. Thank you all for being the icing on my Valentine's cake.

Chef Silvia

Making Cooking A Little Easier

2008-02-14T12:51:00.000-05:00

Since I'm using so many quotes this month, why not another. This one says all you really need to know about making cooking a little easier.
You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients. Julia Child

Ouote Me

2008-02-14T12:24:00.001-05:00

If I had to sum up personal growth in a quote, I might say:
Give yourself a gift. Let it grow in you and then give it away. Silvia Bianco

Kitchen Duty

2008-01-14T16:46:00.000-05:00

There is an old runic saying that, "...one is always at the beginning". Naturally, I suppose that this must be especially potent at the beginning of a new year. "And what is being at the beginning, but another word for being Present" I wonder?

I don't know about you, but this year I didn't make any resolutions. I figured that I'd get around to making them in whatever Present they happen to show up.

Instead, I sat quietly with a dear friend the morning of New Year's Day, sipping coffee in front of a roaring fire. We each took turns writing down on a piece of paper something we wanted to let go of, and then, before placing it into the flames, we voiced our gratitude for what "that something" taught us. It was a gentle releasing of what no longer served us, rather than a desperate desire for something we didn't have. In other words, "Thank you for...You served me well and now you're free to go." I was amazed at the speed and clarity with which we each took our respective turns--for about 25 minutes-- letting go of so much stuff! (I would normally use the "cr.." word but that would not be very appropriate in a food related newsletter). This ritual was surprisingly fun, playful and very satisfying. The New Year had barely begun and already I felt like I had lost 25 lbs. of toxic waste!

Instead of resolutions, this process felt more like making choices in Present time. And I knew I made really good choices---you know--new choices about the usual suspects: money, relationships, health and career. The big four in our human dramas--only the details change in our personal stories--the countless, colorful, tales of the human condition since, oh yes, the beginning.
In my new, far lighter mind/body, having already made which I considered inspired, heartfelt breakthroughs, I felt entitled to coast for a while doing not much more than reading and watching movies. Cooking especially needed a rest after having prepared so many meals for so many people throughout December. (See my homemade fettuccine recipe below. Thin noodles tossed with a flavorful putanesca sauce. Fantastic)!

But after a few days of delightfully sedentary activity, I soon began to feel restless. "What's this" I asked? I was so enjoying my lazy reprieve from--I should be doing this or I must not do that. "I thought I got rid of you on New Year's Day" I declared, not so gently this time?
I don't know about you. But I tend to get restless when the old is over, but the new has not yet begun. Patience had come early this year to remind me of last year's painful lessons that I so sincerely let go of just a few days ago--or so I thought. "But haven't I been patient long enough" I asked? I thought of the "Karate Kid" when his teacher made him wax the car--another lesson in patience. I was quickly reminded of still another piece of priceless runic advice. "...when fishermen can't go to sea, they repair their nets."

So, instead of taking a nap to escape my frustration, I got up off my--oh so comfortable--couch and began repairing "my nets". In my case it was a kitchen in desperate need of detailing and de-cluttering after the heavy holiday traffic, in preparation for new guests soon to come. And done in Present time, even cleaning the kitchen was fun and full of new discoveries. My favorite stainless steel pans hanging prominently against a white tile focal point, have never looked so shiny clean. Just like me, in this moment---Crystal---inside and out.

Personal Growth is Personal

2008-01-14T16:43:00.000-05:00

Personal growth is well, personal. That's why it's different for each and every one of us. We all follow a unique path. What is good for me may not work for you. Or what may be upsetting to you may go unnoticed by me. Yet, we all share common ailments and frustrations. What I have found to be true is that if something is bothersome, if it makes us angry, impatient, sad, scared and so on, then it requires our attention regardless of its specific form. These feelings are always an indication of being off-center. They offer us the opportunity to redirect, realign and choose again. Given the attention and gentle acknowledgement they deserve, without our judgment, over indulgence and identification, we can be open to the lessons they offer and find our way back to peace. So let's welcome all our personal stumbling blocks. Let's be grateful for their appearance. It's the only way we know they're there and with awareness comes the opportunity to heal anything.

Fresh Gluten Free Pasta

2008-01-14T16:35:00.000-05:00

Sometimes easy doesn't mean fast. Making fresh pasta is certainly far more time consuming than store bought but the process is easy and the results are so worth it. It's even better than store bought fresh pasta. It's not as heavy and it melts in your mouth. Furthermore, you can use whatever type of flour you like. So, if you're like me (and many others) who have a hard time digesting white flour, you have options. See my recipe for gluten free pasta. Fresh pasta is easy, especially when you follow a few simple rules:

1. Kneading dough is fun but don't over do it. Just knead until all of the flour is incorporated and the dough resembles rough clay.
2. Let the dough rest under a plate for at least 15 minutes before you begin working with it and then knead again for a few minutes until smooth.
3. Roll the dough as thinly as possible (whether by hand or with a machine) and then flour both sides before cutting it into the desired shape.
4. Cook the pasta in plenty of boiling water

Christmas Window Dressing

2007-12-13T16:36:00.000-05:00

I have a love/hate relationship with Christmas. Well, maybe hate is too strong a word. Disappointment is probably more accurate. I love the scents, the sounds and the sights--the food of course--and all the holiday trimmings. I love having both my children home for more than just a few days and that I have 5 siblings, 9 nieces and nephews and we’re all together on Christmas Eve having a great time. I love that now, when I look outside my kitchen windows I can see though the bare branches of the trees surrounding my backyard and watch the changing colors of the sky as the sun comes up. I even love watching corny holiday movies all month while I wrap gifts and decorate the house.

What I don’t love is that the thought of Christmas is so much more than the actual event.

It’s the thought that generosity can gain ground over self-interest and that the power of love is recognized as no match for fear. It’s the thought that we can simplify, stay still a while and capture the peace we all want. It’s the thought that we all can be a little kinder and that no one need be alone. Is this too much to ask? If this is the season for miracles, I want this kind of Christmas.

In spite of what’s going on in our collective world, in our personal one, can we recapture the innocence of a world we’ve forgotten?

I ponder this as I’m putting the finishing touches on a new wreath I’m making for my kitchen window. This one is filled with red and burgundy silk petals, dried red chili peppers and cranberries. It’s a happy wreath make from a state of peaceful meditation. I hang it lovingly.

And as I go through each act of preparing my home for all the students I will welcome to my kitchen and for the family that will gather there, I see in my actions a reflection of that which I seek so strongly.

If the thought of Christmas is what inspires me to lovingly create the holiday magic throughout my home, then isn’t my home filled with its true meaning? And from its warm embrace, do I quite naturally extend the kindness and the love that I want to see. The ribbons and bows are just…. pretty window dressing.

May the joy of this holiday fill your hearts and homes and extent to all that you do and feel.

Yours truly,
Chef Silvia

The 7 Fishes Christmas Eve Dinner Made Easy (4-Fish Seafood Risotto)

2007-12-10T21:15:00.000-05:00

Many American Italians eat seafood on Christmas Eve, but most do not know why. Although no one knows for sure where or when the myths of the 7 fishes originated, here are some of the most common ones on which the 7 fishes are based:

1. The 7 sacraments of the Catholic Church
2. The seven hills of Rome
3. The seven wonders of the world

As a dish for Christmas Eve, this one dish alone will account for 4 of the 7 fishes required for this traditional celebration

Seafood Risotto

Seafood risotto is usually made with the seafood cooked right into the risotto. Although this makes a wonderful dish, I find that the seafood can easily become overcooked and get lost in the risotto, or that some diners can get lots of seafood while others get cheated. I find that flavoring the risotto with a seafood broth and then topping it with sautéed seafood is an unbeatable combination.
Makes 4 to 6 servings

1 pound risotto, made from Arborio rice prepared according to package directions and kept warm (see note)
1/4 cup extra-virgin olive oil
Red pepper flakes to taste
2 dozen small clams, rinsed
2 dozen small mussels, cleaned and debearded
12 large sea scallops
12 medium to large shrimp, shelled, cleaned, and deveined
1/2 medium clove garlic, minced
3 plum tomatoes, diced
2 tablespoons heavy cream (optional)
1 tablespoon butter (optional)
1 tablespoon Italian (flat-leaf) parsley, stems removed and chopped
1 cup white wine sauce (see below)
Salt and freshly ground black pepper to taste
4 to 6 lemon wedges, for garnish

Prepare the risotto according to package directions. Either keep the finished risotto warm in a 200ºF. oven or cook it while you prepare the rest of this recipe.
Put the olive oil and red pepper flakes in a large sauté pan over high heat for about 30 seconds, or until the oil is hot but not smoking. Cook the clams, mussels, and scallops (on both sides) for 3 to 5 minutes, or until the clams begin to open and the scallops begin to turn opaque. Add the shrimp and cook everything for 1 minute more, until the shrimp turn pink on one side. Turn the shrimp, add the garlic, and cook for a few seconds, until the garlic begins to turn golden. Add the tomatoes followed by the sauce and cook for a moment or two until all the juices in the pan blend together. Finish with a pat of butter or two and a splash of cream if desired.

The Sauce
Add ¼ cup olive oil to the bottom of a saucepan, followed by 3-4 tablespoons of flour and stir over medium heat. Slowly add 1 cup of white wine and continue stirring. (sauce will thicken). Now slowly add about 1cup of clam broth and ½ cup of water. Stir until all the liquid is incorporated. Reduce heat to low and continue cooking for about 15 minutes until the sauce reduces to the consistency of a smooth gravy.

To serve
Stir some of the liquid part of the sauce into the risotto, then spoon the risotto onto individual serving plates. Top each serving with the remainder of the sauce and the seafood. If desired, arrange the mussels all along the rim of the platter or plate, then add the seafood in the center. Sprinkle with the parsley, salt and pepper, and garnish each serving plate with a lemon wedge.
Note: Arborio rice, for making risotto, is sold in 1-kilogram boxes (2.2 pounds) and comes in two packages. The cooking time is about 15 minutes, but it’s best prepared slightly underdone because it will continue cooking after it’s removed from the heat.

Creating Beauty

2007-12-10T21:07:00.000-05:00

Every year for the last 12 years or so I kick off the holiday season, right after Thanksgiving, by gathering leaves, berries, nuts and other sorted items, buy a few cans of gold, silver, bronze and copper spay paint and begin making wreathes.

Much more than crafting, this yearly ritual becomes for me a form of meditation, when I begin to feel the magic of the season. My hands seem to know just what to do; what colors to use, what to put where, until a work of art appears. Wreaths hang everywhere, circles of beauty. They make me happy every time I look at them.

The funny thing is, they seem to be created without my direction. Could this possibly be a formula for happiness? Could it really be this simple? “Stop directing your life and let life direct you,” my reverie whispers. What a beautifully simple concept...

What's Worry Got to Do with It

2007-11-13T18:26:00.000-05:00

I was once a worrier. It was just a normal part of my day. Like most people, I associated worrying with being caring and concerned. What kind of: mother, wife, friend, business owner, citizen, chef, student or sibling would I be if I didn't--at least occasionally--worry? A far less stressed out human being--that's who! If worry actually helped, trust me, I'd be doing it 24/7. But the truth is---worry helps no one and hurts everyone. It makes us far less effective in all those roles we all play. I knew it got in the way of what I really wanted to happen. I could feel it.
I'd feel anxious, light headed, sweaty, and even nauseous at times. Hard to miss that this wasn't helping whatever I happened to be worrying about at the moment. But I didn't know how to stop. I didn't even know that it would be possible to stop. I just accepted that worry came with the territory. "That's life", we say. Italians--great worriers, all of them---would say, "Che sera, sera" or more accurately, "whatever will be will be". So how or why did I stop worrying? That's a long story--best left to another time and place. But the short version is simple. I changed my mind.

Logic told me that worry made things worse. Insight told me that there had to be a better way. Inquiry revealed that worry, like so many emotions that hurt us, was something learned---conditioned in us almost from birth. "Where is my darn bottle?"

Logic continued, "If I could learn it, I could unlearn it!" So that's what I set out to do... Along the way I discovered the antidote. It has something to do with the holiday that we're celebrating this month.

Yes, the antidote for worry--along with many other modern ailments---is giving thanks. Give thanks for all you do have in your life--right here, right now---even if you think it's not enough. Especially---if you think it's not enough. Stop thinking about what could happen and risk trusting that life will support you if you allow it to. Then get out of your own way and let it. Do this every day--not only on Thanksgiving Day. Let tomorrow take care of itself...infused with all the love you've given it every day.

Have a warm and joyous Thanksgiving,
Chef Silvia

Squash: My New Convenience Food

2007-11-13T18:24:00.001-05:00

For weeks I've been experimenting with squash recipes. I have to admit I don't usually have much to do with squash. I think it's more of a New England thing than an Italian thing. But I just love it!I've cooked acorn, butternut, carnival, sweet dumpling... there's lots of kinds----and they're all good. They're so buttery, yum. And they're my new convenience food because there's not much to cooking them. Slicing them is the hardest thing about them. Just make sure you have a large, sharp knife and cut them in half down the middle. Scoop out the seeds and strings and place them in an oven safe pan, with about an inch of water, cut side up. Roast, uncovered, at 375 degrees for about an hour or until soft enough for a fork to pierce through, but still a bit firm (unless you plan to mash them, then they need to cook a bit more). So, when you remove the squash from the oven, cool slightly, then either scoop out the squash and mash. Or, depending on the recipe, cut into wedges (like an orange) if you're cooking anything resembling a small pumpkin, or simply cut into bite size pieces, remove the skin (it comes off easily with a small paring knife) and set aside for a great, flavorful addition to salads, sauces, or even dessert. I haven't yet tried squash with ice cream. But I just might. After all, it's buttery and sweet so...This month I'll be giving you two new recipes that I just loved eating and making. One calls for mashed squash and the other cooked a bit firmer.There's, a salad of Boston lettuce, tossed in balsamic ginger vinaigrette, topped with warm roasted squash, Brie, sliced apples and walnuts. I'm calling it the Autumn In New England Salad. Then there's a Baked Rigatoni with a roasted squash/béchamel filling, topped with sautéed, shredded, zucchini, in a white wine sauce with a hint of butter, cream and saffron. Both so good...and so easy!

Exploring the Nature of Our Inner Wisdom

2007-11-13T18:22:00.000-05:00

In the process of letting go of worry, I'm also working on letting go of a lot of other things that don't serve me---things like; doubt, judgment, jealousy, unworthiness and a myriad of other forms of fear. I found that all of this sorting out and letting go could only really happen when I was truly listening to a gentle inner voice--but I don't always hear it clearly. At times, there are just too many distractions. So I continuously ask for guidance for my guidance! Recently it came in the form of two brilliant books dedicated to exploring the nature of our inner wisdom. I highly recommend these profound, yet eminently practical books. Click on either book cover to learn more or to purchase.

Chef Silvia highly recommends Your Soul's Compass, by renowned authors, Joan Borysenko. Ph.D. and Gordon Dveirin, Ed.D. draws on the insights and wisdom of 27 living sages from various religious backgrounds to guide us to our best self, both individually and collectively. I found it fascinating how, in essence, all 27, over and over again, despite their different approaches and perspectives,
reached similar conclusions on just what is spiritual guidance. Find out more about Your Soul’s Compass.

The Voice for Love, by DavidPaul and Candace Doyle, a husband and wife team who’s life’s work is to teach others how to hear their inner guidance. Their personal journey is a beautifully written exploratory adventure on how each and every one of us can access that which clearly knows our best interests, even when we have something else in mind. Find out more about The Voice for Love.

Notes From The Chef

2007-09-20T18:48:00.000-04:00

The Day of the Tomato
September 2007

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”…

My home now eerily quiet after months of boisterous noise from kids and weekend quests, demands a time of adjustment----to be in sync with a new rhythm.

What does not seem to be in rhythm, are the supermarkets; already adorned with pumpkins and mums. What’s the hurry? It’s still blazingly hot in the sun! And I’m still in the mood to play and experiment with all those wonderful “ugly” tomatoes bursting out of gardens and farms everywhere! For me, September is the month to celebrate and honor the tomato--not the pumpkin…!

Every September, growing up, I spent weekends in the kitchen canning tomatoes. An arduous process---needing the helping hands of family members and neighbors---for which the compensation of mason jars filling the shelves of our cellar pantry were worth their weight in gold when in the middle of winter we had fresh tomato sauce unsurpassed in flavor from anything canned. I don’t imagine that too many contemporary kitchens host such gatherings. Too busy---not enough helping hands. How unfortunate.

I realized recently why I love tomatoes so much. It’s because they are so much like me. The tastiest ones are imperfect on the outside. And they grow in community, so abundantly, they have to be shared or else they’ll go to waste.

My mother had a saying about procrastination that she repeated--often---to us kids. If we took too long to do something that was asked, she’d scold that we would get around to doing it, “il giorno de lo pomodoro” or in other words, “never”. Though the “the day of the tomato” loses something in the translation, I’ll take it to mean, September.

So I need to get cooking with all these “real” tomatoes while I still can. If you too are so inclined, I remind you of a variety of wonderful archived recipes that are perfect to make right now: Fresh Tomatoes with Goat Cheese and Arugula, Warm Penne Salad (the pasta is warm and the sauce is a cold dice of fresh tomatoes, mozzarella, basil, sun dried tomatoes and olives) and many others…... I also offer you a new recipe in which I pair this wonderful fruit with an equally flavorful vegetable, eggplant. Add capers and kalamata olives to make a quick caponata sauce that is deliciously versatile. Serve it with pasta, as a bruschetta topping. or simply scoop it up with a slice of fresh baked bread. Heavenly...

Enjoy September,
Chef Silvia

Improving Your Cooking Skills: Soffritto/Sofrito

2007-09-20T18:41:00.000-04:00

I’ve recently been experimenting with ways to add additional flavor to various dishes such as soups, pasta and sauces (so that covers just about everything) so I returned back to my native soffritto which simply means a mix of aromatic, finely chopped vegetables and herbs gently sautéed in olive oil and added to many dishes for intense flavor. In many parts of Italy a basic soffritto consists of onions, carrots and celery. In the Italian kitchen of my youth, soffritto was usually a sauté of chopped onions and crushed red pepper flakes in olive oil, used to start a dish but sometimes a version of this was added at the end. One of my favorite was dried red chile peppers broken randomly in small chunks and sautéed gently for about 45 seconds in olive oil, seasoned with salt and drizzled on top of a simple pasta with tomato sauce. I can’t tell you what an amazing difference this addition made--bringing a good dish to the sublime.

Little did I know however that many cultures have their own versions of soffritto (or sofrito as it’s spelled in Latin cuisines) and though each uses finely chopped vegetables and herbs, the variations are endless, yet the purpose (to add intense flavor) and results are all similar.

One of my favorite--because of it’s versatility--is a Latin sofrito that in prepared in a food processor and then can be frozen in ice cube trays or air tight containers, ready to use all winter long. My version was a Mediterranean mix of Vidalia onions. garlic. jalapeno, chile and cubanello peppers, tomato and fresh parsley.

I placed one of each vegetable in the bowl of my food processor and pulsated until all were finely chopped. I stored the mix in a plastic container in the refrigerator and have used it almost every day since. I sautéed a few spoonfuls in some olive oil and added it to a 16 bean soup. I pan seared a skillet steak and rubbed a bit on each side of the meat a minute before taking it off the fire and it mixed in with the meat juices to make a delicious sauce. I also of course drizzled some over my linguine.

Personal Growth

2007-08-20T18:45:00.000-04:00

Yes, it's the lazy, hazy days of summer when it seems that everything slows down and nothing much seems to be happening--everyone's gone on vacation. So follow the clues around you and get lazy. Slow down and read a novel, take a nap, do something fun with your kids or your friends. Maybe you need to stop taking life or yourself so seriously and just laugh and smile more. What I know for sure is that some of the most profound and memorable experiences and realizations happen when we're not thinking at all and doing much of nothing.

Notes From The Chef

2007-08-20T18:37:00.000-04:00

Dog Days and Sultry Nights
August 2007

Immersed in the "dog days" of summer--which Webster's dictionary defines as: 1. the period between early July and early September when the hot sultry weather of summer usually occurs in the northern hemisphere and 2. a period of stagnation or inactivity--I feel it's effects profoundly. The ancient Romans called this time the "dog days" after the constellation, Sirius, the dog star which shines high in the northern hemisphere at this time of year. Certainly, in August, Rome is especially hot and muggy and Italians flee en mass to experience the sultry breezes of area beaches. leaving only the tourists to walk the heat drenched streets. In this sense, I couldn't help but notice that maybe we, too, are becoming more Italian.

My usually thriving New England community, now eerily quiet under the dog sky, has dispersed to the beaches as well, leaving the rest of us behind to our inactivity and stagnation. Yet the inactivity of my body, when it's just too hot to do much of anything, has effortlessly led to a flow of activity in my mind, which transferred itself to my hands.

I sat for hours outside in the shade of my roofed patio of river rocks, around a bistro table, with a fan blowing overhead, watching my vegetable and herb garden expand before my eyes wondering at the magic of what was started from seed, now bearing the fruit of numerous meals shared with friends. For one, a young woman and recent transplant from Russia, the aroma of the tomato plants brought her back to her grandmother's garden in a remote coastal village of what was once the Soviet Union. For a moment, time and space did not exist as we tossed a salad of tomatoes, slivered red onions and basil drizzled with extra virgin olive oil and a sprinkling of salt.

With another foreign transplant--a fellow Italian-- we dined on fresh baby salad greens, tossed in a balsamic vinaigrette and the blossoms from my massive zucchini plant dunked in a tempura batter, fried crispy on the out side, coating a delicate sweetness within---this, a seasonal delicacy from our youth, I also shared with a young California native who ate these blossoms for the first time. And then with another friend who after more than 30 years still remembers, as a young girl in Greece, picking these beautiful salmon colored flowers in the morning when their petals were wide open so they could be stuffed before frying. It seems at times that food and sky know no time or geography.

For my children who love a dish of pasta with tomato pesto, I made a slightly different version of this classic sauce---a pesto of tarragon, basil and parsley. I tossed the linguine only with the tomato sauce, then added a tablespoon of cream to the pesto and added a large dollop of it on top of each individual plate of pasta. This way with each twirl of the linguine, you dragged a bit of the pesto with it, getting the full taste of its intense flavor---unbelievably good.

Each time I prepared even the simplest meal from my garden, it was a reminder of how truly delicious fresh ingredients are. You've never tasted a tomato until you've bitten into one just plucked from the vine, eaten like the fruit it is. Herbs are a completely new experience when they're picked and torn over your food. And peas are truly sweet, eaten right from their pod. You haven't truly experienced summer until you've dined on its fruits, under the dog stars, listening to the rustle of the wind in the trees and feeling the humid, sultry air on your skin, talking far into the night with a close friend who simply "gets you".

Maybe the dog days of summer are meant to be inactive for us because the earth is so busy creating, she wants us to do nothing more than pay it the attention it deserves. Maybe in order to learn the secrets of its ways we need to first be witnesses to its boundless, graceful activity.

So gather with a friend or two and in your inactivity and stagnation, contemplate the universe while you munch on some tasty morsels from our great Earth.

Improving Your Cooking Skills: Soffritto/Sofrito

2007-07-26T16:27:00.000-04:00

The Philosophical Side of Cooking

2007-07-11T18:47:00.000-04:00

Making delicious food is easy. You've all heard this many times. It's a cooking philosophy I was initiated in as a child--the freshest ingredients, prepared in simply ways will always result in something good enough to eat. The combination of ingredients used and what you do with them----that's where creativity and mastery come in.

The mastery that I was exposed to didn't come from master chefs in restaurant kitchens but passionate cooks in home kitchens where cooking local and organic was always a way of life and the pleasures of the table took on the importance of serving the most discriminating tastes----the relatives.

As often happens in professional kitchens, my home kitchen was the source of heated debates--among the relatives--- as to the correct way to cook almost anything. What I learned from these heated discussions is that even a small change in how something was prepared----were the meatballs browned in a separate pan before they were added to the tomato sauce or were they simply added to the simmering sauce? Was the homemade pasta made with a pasta machine or was it rolled out by hand and then cut with a knife? Did you cook it on an electric or gas oven? Was it conventional or convection? Did you cook it slowly or quickly? Was the pot covered or not?

None of the above methods was right or wrong but each method or process creates a different result. Hummmmm, where have I heard this before?

One of the reasons I so love to teach cooking is that it's never just about food. It's a metaphor for life. We create a recipe (the plan) using certain ingredients (our thoughts, ideas, beliefs) and we execute the recipe in a particular way (with anger, fear, love or joy). Change the ingredients, change any part of the plan or the execution, and the results will be different.

I know this for sure.

Learning this lesson via the delights of the kitchen---well that's just the icing on the cake!

Have a great month,
Chef Silvia

2007-06-21T23:53:00.000-04:00

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.
Chef Silvia/Users/silvia/Desktop/20.jpg

Personal Growth and Happiness

2007-06-11T18:56:00.000-04:00

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.

Kitchen Magic: A Team Building Cooking Class

2007-05-20T15:57:00.000-04:00

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.