A number of years ago I was reading OMNI magazine and came across an article on a then new innovation called “nanotechnology”. That is, a technology based on applications of the “nanometer”–a billionth of a meter in size. Since I am not a scientist, I will not attempt to define this technology but suffice it to say that today these applications are being used in Medicine, Industry, Ecology and a variety of other areas. It is eco-friendly, energy saving and extremely efficient.
And now it has found its way into the culinary world in cookware. I have recently begun using pots and pans which apply nanotechnology to its product –a process termed ProCeramica by its Italian manufacturer, MONETA.
***This is without a doubt the best cookware I have ever used: Lightweight, durable, heats quickly, cleans easily(water is usually enough) and looks beautiful: it has a White Ceramic cooking surface which distributes even heat for maximum efficiency. There are no chemicals used in the manufacturing so it is NON-TOXIC and SAFE to use–(your parakeets will keep singing while you cook).
There are several different sized pans for each cooking use: Saute(Fry) pans; Skillets, Dutch Oven, Saucepans and an additional design for INDUCTION cooking, which can also be used on a conventional stovetop. If you have an Induction stove—most Chefs in Europe use these– you already know how energy saving and efficient this is. INDUCTION uses an electromagnet to “induce” heat into the base of the pan, usually an iron cast, so the stovetop never heats, only the Pan.
- It is not necessary to add oil or butter to the pan unless you want that flavor. Whether you saute onions, garlic, eggs or any other food it produces a “fond”, the necessary caramelization needed to deglaze for sauces, etc.
Recently, I made a cheese omelet with scallions, swiss cheese and red peppers. It cooked in minutes and browned beautifully. Later I made a light lunch with sauteed chicken breasts, tomatoes and flavored rice. The Moneta Dutch oven cooked my brown rice perfectly and the overall flavor and texture was enhanced by the use of chicken (or beef) stock instead of water. ( Proportions for brown rice: 2C liquid to 1C rice; cooked over low heat till done.)
And in this time of conservation and “going green”, this product fits the bill. (See link in right hand margin)
Let me know what you think
To your health,
Jim
SIMPLE TO SPECTACULAR
By Jean-Georges Vongerichten –Broadway Books Publisher
THE WAY TO COOK
By Julia Child –Knopf Publisher
HOW TO COOK EVERYTHING
By Mark Bittman –McMillan Publisher
THE CLASSIC ITALIAN COOKBOOK
By Marcella Hazan –Knopf Publisher
EGGS — also SAUCES
By Michel Roux –Wiley Publishers
THE SEAFOOD COOKBOOK
By Pierre Franey & Bryan Miller –The New York Times Books
THE GREAT COOKS COOKING COURSE — A STEP BY STEP GUIDE
by Margaret Fulton –Octopus Books Ltd, London
DESSERTS
By Nancy Silverton
BAKING
By Dorrie Greenspan
This week Michael Batterberry passed away at Lenox Hill Hospital in NYC. He was the Editor-in-Chief/Publisher of Food Arts magazine, which he founded 21 years ago with his wife Ariane. Previously, he and Ariane founded Food & Wine magazine in 1978 which they later sold to American Express Publishing.
He was considered an art historian and a major force in the restaurant and hotel industry. Together with Ariane, they published 18 books over the years, many of which were devoted to art and culture as well as food.
Michael was a true Renaissance man and a good friend to most everyone who had the good fortune to know him. He was a colleague of James Beard, a friend of Julia Child and mentor to many.
He was responsible for getting some of today’s best chefs to realize their dream and helped so many others along the way. At this year’s James Beard Awards Dinner, he and Ariane were given the Lifetime Achievement Award by the JBFoundation. Dan Barber, notable chef and guest speaker, said that night: “Michael & Ariane live the life we all want.” How truly remarkable that life was for him. He will be greatly missed.
It was a great privilege to have known him.
Jim
When you’re in the mood for a tasty, light meal for two, chicken or veal scallopine is just right. Since I cook in quantity several times a month, I’ve always got a sauce or soup in my freezer. This comes in handy when you’re ready.
You know how it is when you’ve just gotta have a certain dish for lunch or dinner. For the past several days, I kept “tasting” veal or chicken scallopine and knew I had to have it. So , off to market I went. Found a 4 lb Chicken–(only $4.06–such a deal!) so decided the veal can wait till next time. I came home, took a container of Italian Sauce from the freezer-I had made two quarts several months ago and portioned them for just such an occasion. After washing the chix in cold water–inside and out–I patted it dry, then cut into pieces. Removed the breasts and set aside. Put the other parts in freezer bags for another day.
I used a very sharp filet knife to cut the breasts horizontally. Covered each piece w/ plastic wrap and used a rolling pin to gently pound into thin(scallopine) pieces. Next, I set up the flour, eggs and Panko bread crumbs(flavored with Oregano) on individual plates. In a large frypan, I put olive oil on medium heat. It’s a good habit to first dredge the scallopine in the flour since this allows the coating to stick during the frying. Then the egg, and finally the panko. Lightly brown each side–about 3 minutes–remove from pan and keep warm.
During the summer I enjoy having a vegetable garden with a few basics–tomatoes, green beans, arugula, lettuce, etc. For this dish, I went out to the garden for a bowlful of fresh green beans….I sliced them diagonally into 2-inch pieces and added them to my sauce which was heating gently on the stove while the breasts were browning. When chicken was done, I put several pieces on a metal platter, covered each with the sauce, some Grana Padan cheese (you can use mozzarella or parmesan if you like), and slipped it under the broiler for about 2 minutes. It came out bubbling and aromatic. Onto my serving plate with a little garnish of Italian parsley–or basil if you like. Delicious.
To your health,
Jim
So what to do for dinner on a “HOT” summer’s night….? It was 96 degrees here in NYC today and though I had some luscious Center Cut Pork Loin Chops in the freezer, I really didn’t want to crank up the oven or the stove. Of course the air-conditioning in the apt makes the heat tolerable, but who wants to make more heat. So, I went to Fairway–THE grocery store in Manhattan–and got 3/4 pound of already grilled Salmon fillet. It was enough for two and the total cost: $7.09. Served with fresh sliced cucumber mixed with Greek yogurt and fresh dill and one of my favorite summer salads: Watermelon//Crumbled Bulgarian Feta//and fresh Mint with a drizzle of olive oil on top. Who could ask for a more refreshing repast? All tolled: approx. $9.00– which factors out to $ 4.50 per person (for 2). Enjoy
To your health,
Chef Jim
RED CLAM SAUCE: 4 Servings
24 Cherrystone or Little Neck Clams, 3 Cloves garlic, minced
1/2 C Tomato Sauce 2 scallions, chopped
3/4 C Fresh Tomatoes, chopped 1 small zucchini, chopped
3 TB Chopped Parsley, Lemon Juice from 1/2 lemon
2 TB OLive Oil 3 TB Fresh Basil, chiffonade
(rolled and sliced thinly)
LINGUINE (or other pasta): 1 lb , cooked al dente
You know how on certain days you wake up and are in the mood for a specific food that you’ve just gotta have that instant…..or at least as soon as possible. I had one of those days today. I woke up “needing” Linguine in Clam Sauce. Thankfully I live about a mile from the best seafood shop in the Hamptons: Cor-J’s in Hampton Bays. Located on Shinnecock Bay, about 100 feet from the Ponquogue Bridge to the Atlantic Ocean, this shop is the first stop for the local fishermen who bring their bounty each day, whether early in the a.m. or throughout the day. When you go there to shop, you’re standing next to the fishmongers as they clean the latest catch. Watching them fillet flounder; striped bass, cut tuna and swordfish lets you know that everything is as fresh as can be. So when the clammers arrive w/ their pickup trucks and unload their bushel bags of fresh clams(harvestd a few hours earlier) : little necks, cherrystone, chowder, etc. you have to order several dozen immediately. Which I did. For $10.00
I got home with my two dozen cherrystones, cleaned them and readied my pot of boiling water for my Linguine. (1 LB.: $1.25) When the water boiled, I added the Linguine—cooked about 9 minutes till just al dente. Drained, added a few TB olive oil to keep from sticking and set aside.
There are several ways to make Clam Sauce, depending on your taste. Since I had some leftover homemade tomato sauce in the fridge I decided to make a red clam sauce for this lunch. Now if you are handy with a clam knife, I suggest you open the clams, reserve the juice, and put them aside to add later. (If you have trouble opening this way, simply steam the clams for about 5 minutes; they will open much easier—don’t overcook at this point.)
In a large skillet, I sauteed a few cloves of garlic in olive oil; added about 1 C chopped fresh tomatoes, a small cubed zucchini, two chopped scallions(or shallots) and cooked for about 3 minutes. Then I added the tomato sauce, 3TB chopped parsley, 2TB fresh lemon juice, the reserved clam juice and let come to a low boil. Simmer for about 5 minutes then add the already cooked linguine; keep on low about 5 mins or so. Then add the chopped clams….do not overcook, otherwise you’ll have chewy clams; cook on low heat for 5 minutes. Then add 3 TB chopped fresh Basil, adjust the seasoning(S&P) and serve on a nice platter. What can I say? Certainly not Yum-mee …someone already patented that one! (and we all know who that is)Suffice it that I say Mmm…mmm…mmm!
Remember, this is a very low calorie, low-fat AND low-cost meal. (With all the ingredients, the total cost came to approx: $14.00.) For 4 people , this is $3.50 each. Not bad for such a tasty, nutritious meal.
Epilog: There was only ONE thing missing from this meal today(which is not usually the case): Someone to share it with!
To your health,
Jim
Last week I gave a cooking demo in the Williams-Sonoma store at the Time-Warner Center at Columbus Circle, NYC. I made Crepes, using products sold at the WS store and two different popcorns–White Birch and “mixed” colors–also sold there. All the customers who were in the store that day got to enjoy these treats and seemed very pleased.
Years ago I owned a small creperie/cafe in Glenwood Springs, Colorado. There, I set up the cooking area to be a display kitchen so my customers could watch the crepes being made and assembled. Williams-Sonoma’s display kitchen at this venue is very similar. It simply makes for a more “communal” event. The dessert crepes I made this day were filled with berry spreads (raspberry and strawberry) sold at the WS stores and a chocolate ganache, using Guittard chocolate and fresh cream.
The turnout was favorable and a number of customers were impressed by the pans I used; especially since I didn’t need to use oil or butter for cooking.(See my blog dated 19 May 2010 re the ProCeramica pans made by Moneta Corp in Mondavio Italy). And, of course, cleanup was simple—just a wipe with a dampened cloth and the pan was clean as a whistle!
In the next several weeks I will be doing another Demo at the Williams-Sonoma store on 59th St. and Lexington Ave. (across from Bloomingdales). I will post here when the date is confirmed. Come join me.
To your health,
Jim
If you love Italian Food—and almost all of us do–there will be a symposium by GRI(The Italian Restaurant Group) at NYU on June 15, 16, 2010 on the subject of the success of Italian Food in the USA. There will be both a morning and afternoon session on the first day and a morning the next. The discussion will be focussed on how Italian Food, AUTHENTIC Italian Food, has become so popular and how going forward it is imperative for the consumer to know the difference between original and often copied true Italian Cuisine. This should prove to be an interesting and worthwhile event. So if you happen to be in NYC that week, spend some time learning about the origins of this great cuisine and how it has reached its status as the most popular in the US. The Panelists and guest speakers include Tony May(formerly of San Domenico’s and now SD 26 in NYC), several great Italian Chefs to include Massimo Bottura, Chef of Osteria Francescana; Massimo Alajmo (3-star Michelin Chef) Paul Bartolotta (Bartolotta Rest at Wynn Resorts), Chef and TV/Radio Host Michael Colameco; John Mariani, author and restaurant critic; Cesare Casella, Dean of Italian Studies at the Intnat’l Culinary Center; and many food journalists. The symposum will be held at NYU’s Casa Italiana Zerilli-Marimo, 12 W. 12th St. NY. On June 15th the morning session begins w/ Registration and a Continental Breakfast starting at 9:45 a.m. Sponsors include UVIVE, Speck Alto Adige PGI & Asiago PDO, Lavazza, the Colavita Foundation and the Italian-American Chamber of Commerce as well as Riso Bello, Atalanta Foods and the Smeraldina Corporation.
Hope to see you there.
To your health,
Jim
The James Beard Foundation Annual Awards event was held at the beginning of this month at Avery Fisher Hall. This “Academy Awards” for the Culinary World was as exciting as ever. This year’s theme “The Legacy Continues” celebrated the spirit of mentorship. Kudos go to all the Chefs, Sommeliers, and Proprietors who were acknowledged for their contribution to the industry. A special congrats go to Michael & Ariane Batterberry who won the Lifetime Achievement Award. The Batterberry’s, good friends of James Beard from early on and giants in the Food World, are the founders of Food & Wine Magazine, Food Arts magazine –the Premier Trade publication for the industry–and authors of a number of books on Food, Wine and the Arts. Through their contribution and illustrious careers in the gastronomic community they were the first ones to present chefs as “artists and guiding forces in food around the world.” See the video on www.foodarts.com
Also, this year’s Humanitarian Award went to Wayne Kostroski, founder of the Taste of the NFL. This organization continually works to better the lives of others in the fight against hunger.
This year’s award for Best Restaurant went to Daniel, NYC. Best Chef: Tom Colicchio, Craft, NYC and Best Wine Service: Jean Georges, NYC, Wine Director: Bernard Sun. For a complete list of award winners, visit the JBF website: www.jbfawards.com
Co-Hosts for the evening were Wolfgang Puck, a former JBF award winning chef & restaurateur; Chef, Restaurateur and Public TV Host Lidia Bastianich; and the inimitable Food Network star and JBF winning chef Alton Brown. Their scintillating personalities and humorous anecdotes made the event that much more interesting. Afterwards at the Gala Reception, great food was prepared by some of the best chefs in the world.
Thanks especially to the Chairman Woody Campbell and JBF President Susan Ungaro as well as to all the sponsors for another successful year.
To your health,
Jim
Welcome to CaféJondreau.com! 