Cook's Journal

Childhood Food Memories Meme

2005-09-23T09:42:00.000-07:00

I was tagged for this by my friend Caryn from Delicious! Delicious! in retaliation for a previous tag. :) The idea is to give 5 childhood food memories, so here goes:

1. My Mom's Thanksgiving dinner. The Thanksgiving meal is the one holiday meal that no one in the family wants messed with, all of the old standards are there, expertly cooked by Mom. The flavors are nostalgia; A little sadness, because they make you think of those who are no longer at the dinner table, and warmth because you know how much love went into the preparation of the meal. I'm fortunate enough to be able to build on this wonderful food memory once a year.

2. Sitting at my Grandmother and Grandfather's kitchen table after a trip to the Italian grocery with my Grandfather. Oldani Salami, Capicola and Provolone on Fresh Crusty Bread, Fontinella Cheese, Marinated Artichoke Hearts, the works. This meal is still my favorite comfort food. Although my Grandfather's Italian store is long closed, I have a great one a mile from my house with all of the same ingredients.

3. Oma's (Dutch for Grandmother) Beef Croquettes. Slow braised beef, shredded, a thick Veloute style sauce made with the cooking liquid, nutmeg. Shaped into little oblongs, dipped in egg whites, bread crumbs, egg whites bread crumbs. Fried. I can remember the smell in her kitchen, and her laugh. She would pull me aside as if it were the world's biggest secret and shove some money in my hand, closing my hand tightly around it, "That's for you". When I make Croquettes for the holidays it smells like Oma's house, more nostaligia. The beauty of sharing family recipes is passing on a piece of the family, through smell and taste.

4. Good old ballpark Hot Dogs at Tiger's Stadium with my Dad and Brother. The main memory from Baseball games as a kid were the Hot Dogs. I always remember us sitting down to the game and Dad ordering up some dogs, Mustard, the smell of the field and good company. My Dad and I still enjoy one game a year, but now it's a Hot Dog and a Beer and at a new stadium.

5. Standing at Mom's knee with a face full of chocolate cake batter, or cookie dough. I can still remember standing there, holding a big mixing bowl and scraping away with a big spoon, trying to get every last bit out of the bowl, making a huge mess. Then going to work on the beaters, you know the kind from the old hand held mixers. I always had a rough time reaching that center post.

I'm not going to tag anyone, for fear of more retaliation. ;)

Huevos Rancheros Recipe

2005-08-02T12:00:00.000-07:00

I was talking with my friend Bill Moran from Texas Chef about Mexican Egg dishes the other day, so of course the Border Ranch classic Huevos Rancheros came up. I made Bill's recipe from his book Cookin' Texan for breakfast the other morning, delicious! What a wonderful combination of fresh flavors for breakfast! Also check out another Mexican Egg dish, Huevos Motulenos, at Texas Chef. Here is his recipe:

Bill Moran's Huevos Rancheros Recipe
(Ranch Style Eggs)

Eggs, depending on how many persons are served.
Use 2 eggs per person.

Viva! Salsa Ranchero (Recipe Below)

If you are preparing more than four eggs you will need to double the recipe for Ranchero Sauce. Most people like lots of sauce so prepare plenty.
Prepare the sauce per the recipe. Break the eggs into a small bowl (two per bowl) and when the sauce is simmering (not boiling), ease the eggs into the sauce and "poach" the eggs in the sauce. When done to order, remove eggs to a warm plate and keep warm. Repeat the process until all the eggs are cooked.
Some places serve the eggs atop a heated corn tortilla and top both eggs and tortilla with the sauce. Serve with warmed corn tortillas and hot Mexican chocolate.

VIVA! Salsa Ranchera Recipe

3 Medium-size Ripe Tomatoes, chopped, reserving juice or 1 - 15oz. Can Whole Peeled Tomatoes, drained, reserving juice.
1 Yellow Onion, chopped chunky
1/2 Cup Fresh Cilantro, chopped coarse
1 Large Chile Jalapeno, cut in half length-wise and seeds removed from one half, then chopped
2 Cloves Garlic, smashed then cut-up a little
2 Tbs. Oil

Heat skillet over high heat. Reduce to medium and saute onions, garlic, and jalapeno until onions are slightly brown.
Add tomatoes with their juice to onion mixture and simmer until sauce thickens a little. If tomatoes don't have enough juice, add a little tomato sauce if available - if not, add water.
At the last minute add cilantro and mix into salsa.

The Mojito Cocktail

2005-06-28T09:38:00.000-07:00

I love the Mint Julep, so I instantly fell in love with this Cuban classic, The Mojito (Moe-HE-toe), which is similar.

The Mojito

1 Tbsp Simple Syrup
4 Mint Leaves
1/4 oz Fresh Lime Juice
2 Oz. White Rum (I use Bacardi)
4 Oz. Club Soda
Crushed Ice

In a cocktail glass Muddle the Mint leaves with the simple syrup (See Note*). Add the lime juice and the Rum, stir well. Cover with Crushed Ice, add the Club Soda, and stir gently, trying to keep the mint leaves on the bottom of the glass. Serve garnished with a lime wedge and a sprig of mint.

*Note - Simple Syrup is equal parts (by volume) water and sugar, cooked just until the sugar disolves. I make a 1 Cup batch and keep it in a squeeze bottle in the refrigerator.

Makes 1 Cocktail.

Check out my Mint Julep Recipe at New Orleans Cuisine!

Sandwich Cubano

2005-06-20T19:19:00.000-07:00

My latest cultural cooking interest is Cuban, another fascinating melting pot of flavors. Spanish with its Arabic accents, Creole, and many wonderful tropical flavors. I started off simple with Sandwich Cubano, which I believe is more of a Miami Cuban invention. I use Pork Tenderloin in my version. This sandwich is on my list of favorites, along with the Po' Boy, Muffuletta, and the Reuben.

1 10" French or Italian Loaf (I like one a little on the lighter side for this sandwich)
1-2 Tbsp Mojo Criollo (Recipe Below)
4 oz. Roasted Pork Tenderloin (Recipe Below) Thinly sliced against the grain
4 oz. Sliced Baked Ham
Thinly Sliced Pickle Slices
4 Slices Swiss or Gruyere Cheese
2 Tbsp Creole Mustard
1 Tbsp Unsalted Butter at Room Temperature

Cut the bread in half lengthwise. Spread the mustard on the inside of both sides of the bread. On the bottom half, place the tenderloin slices, then drizzle with the Mojo. Continue the assembly with 2 slices of cheese, Ham, the remaining cheese, the pickles, and the lid. Butter both sides of the outside of the sandwich with the unsalted butter.

The pressing method: If you have a sandwich press, press until both sides are golden brown and the sandwich is warmed through.

Or do it the way I did. I have a 12" Cast Iron skillet and a 10" Cast Iron Skillet. Place these into a 400 degree F oven for about 20 minutes. When they're good and hot, lay the sandwich in the Large skillet, and place the smaller skillet on top of the Cubano. Press it down and place the whole works in the oven for about 10 minutes. The sandwich should be golden brown, crispy on the outside and warmed through. Slice it in half lengthwise, from corner to corner. Enjoy!

Makes 1 Sandwich.

My Roasted Pork Tenderloin for the Sandwich Cubano

1 Pork Tenderloin, membrane removed
1 Tbsp Cumin
Kosher Salt
Black Pepper

Preheat the oven to 400 degrees F. Rub the tenderloin with the cumin and season liberally with salt and pepper. Roast for 15-20 minutes, or until medium doneness. Let it rest, then chill until ready to serve (it's easier to slice thin when it's cold.)

This will make enough for few sandwiches.

Mojo Criollo

1 Garlic Clove, Minced to a paste
1 Tbsp Fresh Orange Juice
1 Tbsp Fresh Lime Juice
2 Tbsp Vegetable Oil
Kosher Salt

Whisk together the garlic paste and juices. Warm the oil and whisk into the Juice mixture until well blended. Season to taste with the salt.

This makes enough for 2-3 sandwiches.

The World's First All-glass Underwater Restaurant

2005-06-16T12:26:00.000-07:00

Underwater Dining
Originally uploaded by Danno1.

Check out this link that my brother forwarded to me. The Hilton Maldives opened this underwater restaurant with 270 degrees of panoramic underwater view. Talk about ambience! I wonder how the food is? I would sure love to find out! Here is the link. Thanks Brad!

**NEW**Here is the Ithaa Undersea Restaurant menu.

Pomme Frites or Homemade French Fries

2005-06-13T20:39:00.000-07:00

I have a tremendous backlog of recipes to get to on this blog, I've been doing some intense cooking lately, more cooking than blogging. Braised Beef Short Ribs, Sandwich Cubano, Gnocchi with Bolognese Ragu, Lasagne (last night) with left over Bolognese that I turned into more of a sauce, (also with Bechamel), Barbecued Beef Back Ribs, Pommes Frites, Celeriac Remoulade as a root recipe to my Shrimp Remoulade recipe at New Orleans Cuisine, and Chicken Saltimbocca with Sage Beurre Blanc. :0 I will get to them, I swear! I have them all handwritten. First things first, the good old American French Fry, or Pommes Frites in the French Bistro world. It always amazes me how many restaurants serve French Fries in the States, and how few places actually make them decently! Try them at home sometime, it's a bit of a process, but well worth the effort. The recipe:

Pommes Frites or French Fries

Large Russet Potatoes (about 2 per person)
Peanut Oil preferably, or Vegetable Oil alternatively (3 inch depth in a large saucepan)
Kosher Salt

Cut the Potatoes, skin on, into 1/4" thick strips, a Mandolin will save you a hell of a lot of time, Not to mention, conformity of size = even cooking! I cut mine by hand, because I don't have a Mandolin at home. Cut the potatoes in half, then in half again, then starting on the flat side, in 1/4 " slices. Stack the slices and cut into Fries. Discard any misshapen, would be Fries. Cover these in cold water. Change the water at least three times, or until the water is clear, then soak for about 1 hour.

First Frying:

The first frying is basically to cook the potatoes through. If you've ever tried to make Pommes Frites by skipping this step, you now know the necessity of the first frying. Heat the oil to 320 degrees F. Drain, then dry the Frites with paper towels, I also put mine through a salad spinner. Water will break down your frying oil (as will salt). When the oil is hot and the Frites are dry, drop them in batches, DO NOT over crowd! Fry for about 4-5 minutes or until they're cooked through, but NOT Browned. Remove to a paper towel lined plate. Reserve the oil. You can do these a few hours ahead, leave them, as is, at room temperature.

Second Frying:

Heat the oil to 365-375 degrees F. When you're ready to serve the Frites, drop them in batches, as in the First Frying. Fry until they're a nice Golden Brown and Crispy! Remove onto a plate or baking sheet lined with dry Paper Towels. Season liberally with Kosher Salt. Serve immediately.

**In a future post at New Orleans Cuisine, I will showcase Souffle Potatoes, which are fried Potatoes filled with air, made famous by Antoine's, Galatoire's, and a few more of the "old line" restaurants. They're wonderful, and the frying technique is similar to this one, you'll see. Coming very soon!

Homemade Flour Tortillas

2005-05-25T11:27:00.000-07:00

I love to make things that most people would never think of making at home, because they are so readily available, like Tortillas. Sure, you can find good quality Tortillas just about anywhere, especially in the Detroit area, which has a large Mexican population, but I enjoy learning how things are made. Now that I know how to make a Tortilla, I can change the ingredients around a bit and do something creative with it, like sweeten it and make a Mexican dessert. Maybe Cinnamon Ice Cream wrapped with Banana Tortillas; there are a lot of possibilities.
I used lard in my Tortillas, sue me, I like lard for certain things. As my Mom always says, Lard makes the absolute best pie crust! Do you know how often I eat a piece of pie? Maybe twice a year, why not make it with the good stuff! It's all about moderation. By the way did you know that lard has half of the cholesterol of butter? You can just as easily use vegetable shortening in this recipe, if the four letter word LARD freaks you out.
This recipe is changed just a little from the one in the book The Southwest: Williams-Sonoma New American Cooking which I heard about from Cookie Jill's site, Cookies in Heaven. The Tortillas came out picture perfect, and tasted even better. The Recipe:

Homemade Flour Tortilla Recipe

2 1/2 Cups A.P. Flour
1 tsp Baking Powder
1 1/2 tsp Kosher Salt
5 Tbsp Lard (or Vegetable Shortening)
3/4 - 1 Cup Warm Water

In a large mixing bowl, combine the flour, baking powder and salt. Cut in the solid lard until it is in pea sized pieces. Add the water a little at a time, working it in until the mixture comes together in a cohesive mass. Knead the dough for about a minute, if the dough is sticky, add a little more flour. Form into a ball and wrap with plastic, let the dough rest for about 30 minutes.
When the dough has rested, cut the ball in half, then cut each half into 6 equal pieces, roll them into balls. With a rolling pin, roll the balls into rounds of about 1/8" thickness (I like them a little oddly shaped, it makes everyone sure that they're homemade).
Heat a large cast iron skillet over medium-high heat. When the skillet is hot, add 1-2 tortillas at a time if they'll fit. When they start to bubble, check the underside, if there are brown spots, flip them over. The second side doesn't take quite as long, cook them just until the bubbles turn light brown. Serve immediately or cool and stack them, place them in a plastic bag and refrigerate. I say if you're going to all the trouble, make them to order in front of your guests, they cook very quickly, and are wonderful when right off of the skillet!

Makes 12 Tortillas

Grilled Pizzas

2005-05-20T14:41:00.000-07:00

Pict0034
Originally uploaded by Danno1.

Here is a pic of the Grilled Pizzas I made last week, God I just love them! Here is the recipe if you missed it.

Also check out the pics at New Orleans Cuisine of the Homemade Beignets from this week.

Tacos and My Shrimp Taco Recipe

2005-05-19T22:42:00.000-07:00

There are a lot of ways to make Tacos, and the ingredients and fillings are endless. I've learned a lot about Tacos from all of my Mexican friends that I've worked with over the years. They've made me Pork Tacos, Fish Tacos, Chicken Tacos, Shrimp Tacos, and even Beef Tongue Tacos! The latter is one of the famous, lets Freak Out the Gringo recipes, my good friend Chepe is famous for this. Not that it wasn't a good Taco, and not that it isn't commonly eaten, just out of the ordinary for Gringos. They were good, but Chepe hooked me up with the fatty undercurrent of the tongue, for maximum effect! I would expect nothing less, Chepe has a great sense of humor, as well as a great sense for good food! My Mexican friends are always happy to make lunch for everyone in the kitchen, and proud as hell of the bounty they've produced!
"Here you are My Man!", with a big smile, offering up a plate of Chiliquiles, Ceviche (The Power, according to Chepe), or Tacos; Whatever the Mexican flavor of the day happens to be, always delicious! I've learned SO much from the Mexican cooks I've worked with, I can't even tell you how much!
The Tacos my Amigos have made for me involve warm raw corn Tortillas, usually cooked Pork, and these wonderful little sauces that they make! Ahh, they take next to nothing and make a perfect sauce, my favorite kind of cooking; the true mark of a good cook, Something from Nothing! Their sauces are basically this, not to over simplify their perfection and balance of flavor:

Tomatillas or Roma Tomatoes
Chunks of Onion
Garlic Cloves
A few herbs
Dried Chilis, usually Bird's Eye
Salt & Pepper To Taste

Cover these ingredients with water, boil, then reduce to a simmer for about 30 minutes. Puree in a blender or with an immersion blender. After the sauces is blended add a little, very finely diced onion, and cilantro.

Another great Taco that I've eaten was the Tropical Taco on the island of Kauai, Hawaii. Fresh fish, sour cream, lots of Avocado, the works.

Here is how I made my Shrimp Tacos the other day:

Shrimp Taco Recipe

For the Shrimp:

2 tsps Creole Seasoning, mixed with:
1/4 tsp Chili Powder
1/4 tsp Cumin

1 Tbsp Unsalted Butter
2 Tbsp Garlic
1/2 1b Medium Shrimp
Lime Wedge
1 Tbsp Chopped Cilantro
If you like heat add 1-2 Diced Chipotle Peppers (Canned, Smoked Jalapenos) Optional

Toss the Shrimp in the seasoning mix. Melt the butter over Medium-High Heat, add the Garlic and Chipotles (if using), saute for 1 minute. Add the shrimp, saute until just barely cooked through, spritz with fresh Lime juice and toss in the Cilantro. Serve immediately.

For the Tacos:

All items on the table for self assembly

4 Taco Shells (I fried my own using a need little gadget made specifically for this. 3 inches of 360 degree lard or vegetable oil, Fry until lightly Golden Brown, maybe 2 minutes. Drain.)
or use Warmed Flour Tortillas
1/2 Avocado, sliced or diced just before serving
1 Cup Shredded Monterey Jack Cheese or Queso Blanco
2 Cups Thinly Sliced Leaf Lettuce
Sour Cream
3/4 Cup Diced Tomatoes
Chipotle Hot Sauce
The Shrimp

I assemble mine: Shrimp, Cheese, Lettuce , Tomatoes, Avocados, Sour Cream, Hot Sauce.
Serve with Refritos and Mexican Style Rice, with a cold Mexican Beer, such as Dos Equis or Pacifico.

Serves 2

Tortilla Soup Recipe

2005-05-08T09:14:00.000-07:00

After my Cinco de Mayo Fiesta I ended up with some left over Homemade Tortilla Chips, what to do, what to do. It was either Chiliquiles or Tortilla Soup, I chose the latter. Chiliquiles are left over Tortilla chips that are cooked in a sauce. I am always amazed at the wonderful sauces my Mexican friends in the restaurants can whip up out of practically nothing. In the future I will post a great Chiliquile recipe. Tortilla Soup is an uncomplicated soup that is just bursting with flavor! I puree my Tortilla Soup then garnish with the texture (as well as flavor and color) components. You want to make homemade Tortilla Chips for this, no Tostitos please! Besides, once you make your own Tortilla Chips and find out how much better they are, you'll never buy them again! We'll start with the Chips:

Homemade Corn Tortilla Chips

2 1/2 Cups Vegetable Oil or Lard
Corn Tortillas
Kosher Salt
A Baking Sheet covered with a double layer of Paper Towel

Heat the fat to 360 degrees F in a 2 quart saucepan. Cut the amount of Tortillas desired into quarters. If just making them for this recipe I used Chips from 4 Corn Tortillas (plus some strips for garnish). When the oil is to temperature, drop in about 5 or 6 pieces at a time, frying until just about golden brown. A good way to gauge if they're done is when the heavy bubbling in the oil subsides; they won't take long. Remove them to the baking sheet to drain with a slotted metal utensil and sprinkle lightly with salt. Repeat until you have your desired amount of chips.

**Note - Whenever I fry Tortilla Chips I always make some strips to use for a garnish. Simply Cut about 3-4 Tortillas into thin 1/8 - 1/4" thin strips, then fry as for the Chips, though they won't take as long.

The Tortilla Soup Recipe

2 Tbsp Vegetable Oil or Lard
1 Cup Chopped Spanish Onion
1 Tbsp Chopped Garlic
2 Tbsp Chopped Jalapeno
1 Cup Chopped Fresh Tomato
16 Corn Tortilla Chips (as described above)
1 Bay Leaf
4 Cups Rich Chicken Stock (you could use canned in a pinch)
2 Tbsp Chopped Fresh Oregano
1 Cup Raw Chicken cut into bite sized pieces
(Toss the Chicken with 1 Tbsp Chopped Cilantro and the Juice of 1/2 Lime)
Kosher Salt and Black Pepper to taste

Garnish:

Tortilla Strips
1/2 Large Avocado or one whole small (Diced just before serving)
3 Tbsp Chopped Cilantro
4 Tbsp Finely Diced Fresh Tomato
A Lime Wedge

Heat the oil over medium heat in a dutch oven or large saucepan. Add the Onion and saute until wilted. Add the Garlic and Jalapeno and cook for 1 minute, add the tomato and cook for 1 minute more. Crush the Tortilla Chips over the mixture and stir in, cook for 1-2 minutes, stirring constantly. Add the Bay Leaf, Chicken Stock and Fresh Oregano; Bring to a boil. Reduce the heat and simmer for 30 minutes. Remove the Bay Leaf and Puree with an immersion Blender or in a regular (heat proof) blender, taste for seasonings, add salt and pepper to taste. Return the soup to low heat and add the Chicken, the soup is finished when the Chicken is cooked through.

To Serve:

I serve this soup in a wide shallow Soup Bowln garnished with the Tomato, Avocado and Cilantro. Stand up a large Pile of Tortilla Strips in the middle of the bowl, and spritz each serving with Fresh Lime Juice. Ice Cold, Dos Equis Special Lager with a lime wedge stuffed into the bottle is a perfect accompaniment.

Serves 2

At last, Spring is Here

2005-04-06T16:50:00.000-07:00

After a brutal Michigan winter, it finally feels like spring today. It's in the mid seventies, and the sun is shining, you can see the grass getting greener over the course of a few hours! After a winter that was like a frame from a dreary black & white movie, we here in Michigan are rolling out the red carpet for the sun! I spent most of the day getting my herb garden ready, clearing out the bed, tilling, adding soil and fertilizer. It felt great to have the sun on my face, and my hands in the cool soil. I feel like I just stumbled out of hibernation, rubbing the sleep from my eyes with a smile. I keep a great kitchen herb garden next to the house with: Rosemary, Thyme, Mint, Sage, Basil, Oregano, Marjoram, Italian Parsley, Garlic Chives, and Cilantro. I'll have to wait until next month for the fragile herbs. The herbs love the heat from the brick with the morning to midday sun. I really miss my herb garden in the winter. I miss the sun too. I had a terrific lunch as well, my soul food: Oldani Salami, Provolone, with tomatoes marinated in Basil, Fresh Garlic and Crushed Red Pepper, all on a chewy blistered Italian loaf. Red Wine (Cypress Merlot) to drink and chunks of Fontinella on the side. Spring feels good today. So do I.

Perfect Sushi Rice

2005-04-04T13:46:00.000-07:00

I love sushi, sometimes I get on a real kick! It is so different than most of the cooking that I do, which is why I like it. This recipe for Sushi Rice, is by far the best I've made, and better than most that I've had. Any sushi lover knows that no matter how great your fish is, if your rice is not good, forget it! This is adapted from The Nobu Cookbook, which I just love! Most people use a rice cooker to make sushi rice, and they make damned good rice. When fellow cooks ask if I have a Rice Cooker, I respond, "You're lookin' at 'em!"

Sushi Rice

2 1/4 Cups Good Quality Short Grain Rice
2 1/4 Cups Water
1/2 Cup Rice Wine Vinegar (Nobu uses Red Vinegar, which is sweeter, I'm still looking for it)
1 Tbsp + 1 tsp Salt
1/2 Tbsp Mirin
5 Tbsp Granulated Sugar
1 Small Piece of Konbu (Dried Kelp) Make a few cuts in it

Wash the rice until the water is clear, about 3-4 times. Drain in a colander over a bowl for 1 hour.
For the Dressing:
Combine the salt, 1/2 of the vinegar, Sugar, and Mirin. Heat until the salt and sugar are dissolved. Remove from the heat and add the knobu. When this mixture cools, add the remaining vinegar.
For the Rice:
Add the rice and water to a 2 quart saucepan with a tight fitting lid.
*Bring to a boil over high heat. Boil 1 minute.
*Turn the heat to low for 5 minutes.
*Turn heat to high for 10 seconds.
*Remove from the heat. Let stand, covered, for 15 minutes.

Season the rice with 3 oz. of the dressing, cutting it in with a flat rubber spatula to break the clumps. Let cool, I put mine under a ceiling fan. You want to cool it as soon as possible without refrigerating it. Cover with damp paper towels, moistened with the remaining dressing. Keep at room temperature until ready to use. Never refrigerate sushi rice.

Makes about 7 cups

Char-Grilled Pizza

2005-04-03T10:37:00.000-07:00

If you haven't experienced Grilled Pizza, you are truly missing out! Yesterday's was the best Pizza I have ever eaten! It was so good I almost cried...OK, I did a little, sue me, I was touched. If you've never thrown a pizza on a grill, it sounds like it could be a disaster. This couldn't be further from the truth. It cooks in only a few minutes, and the dough is crisp and blistered with fantastic grill marks. There isn't a special dough recipe, mine is below, which is adapted from The Joy of Cooking, which in my opinion, is an indispensable resource. The thing that really makes this pizza special is a light smoky flavor. I use a gas grill with a wood chip tray; apple wood chips. My sauce is a must for this, and it also must have smoke. Yesterday my toppings were Grilled Chicken (marinated just as the Romas), thinly julienned Red Onion, and Bell Pepper. This pizza is also great with just cheese. Here is how I make it:

Basic Pizza Dough

1 Package Active Dry Yeast (2 1/4 tsp.)
1 1/3 Cups Water (105 d-115d F)
1 Tbsp Honey
3 1/2 - 3 3/4 Cups A.P. Flour
2 Tbsp. Extra Virgin Olive Oil
1 Tbsp Sea Salt

Combine the Yeast, Water, and Honey and let stand about 5 minutes, or until the yeast starts to bloom. I use a kitchen aid with a dough hook, gradually start adding your flour with the motor on low speed. After 1 Cup is added, add the salt. Continue adding the flour until you add about 3 1/4 cups. At this point I always turn my dough on to a lightly floured bench, bread dough is a touch thing for me. Knead the dough, adding more flour if necessary, until smooth and elastic.
Let rise in a warm place until doubled in bulk.

Smoky Roma Tomato Sauce

1 lb. Nicely Ripe Roma Tomatoes, cored and halved
3 Cloves Fresh garlic, put through a press
1/4 Cup Chopped Fresh Basil
10 Turns of Black Pepper
1 tsp. Crushed Red Pepper

Toss these ingredients together (no salt yet please, you don't want all of the liquid escaping), let stand for 1 hour. Heat a Gas Grill with some wood chips. Once the grill is hot and the chips are smoldering, put the tomatoes on the grill (save the bowl), round side down. Grill them until soft, about 10 minutes. Put them back in the bowl, which probably has some basil and garlic in the bottom. I use an immersion blender to puree this, leaving it just a little chunky. Add a little honey, about 2 Tbsp Chopped Basil, and salt to taste.

Grilling the Pizza

Punch your dough down and divide into balls, about the size of a racquet ball. Put these onto a baking sheet with about 1/2 cup of olive oil (you want quite a bit). When your grill is hot and smoky, flatten out a ball in the oil, very thin, don't sweat a few little holes. In my opinion, the more oddly shaped each pizza is the better. Throw this on the grill without letting the dough bunch up. When you check underneath, and there are nice grill marks, flip it over. Add a thin layer of sauce, Cheese (I used a mixture of Fontina, Asiago, Parmesan, and Mozzarella), and any additional toppings you like. When the dough is cooked, transfer the pizza to the top rack, this allows time for crisping, melting, and absorption of smoke. If you don't have a top rack, keep one side of the grill on low. Top with chopped Basil.

Les Halles Cookbook

2005-03-16T09:11:00.000-08:00

Les Halles Cookbook
Originally uploaded by Danno1.

This is a great cookbook, Bourdain's honesty and experience really make this book a fun read! Being a professional cook myself, a lot of his tips and notes make me laugh out loud, just as in one of his other books, Kitchen Confidential. For example, his note about how escargot (which he states, only come from the can in the U.S., true!) like to spit hot butter and snail juice in your face; I have scars from these slimy little devils. I love his honesty, he really describes restaurant kitchen life as the battlefield of grunge work that it is. It takes a special kind of crazy to get into this business and love it like we do. The recipes are a great crash course in excellent Bistro Fare, the way it is really done in the restaurants. All of the great Bistro Classics are here, explained to you as if you are a cook in Bourdain's kitchen. Too many cookbooks are afraid to say a lot of the things that Anthony Bourdain says, hats off to him for that!