Cooking with Chef Silvia

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.

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!

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.

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!

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.

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.

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!

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.

The Blossoming of Food and Money

2009-08-13T13:24:00.002-04:00

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

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

2009-04-08T12:54:00.003-04:00

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