Fired Up for Football Season
Classic Uncle Pete gets the Trojans fired up while punkin’ the team with an appearence and compelling message from a real class act.
Get ready for USC football. Game on! Fight On!
mkmtLIVE | Comment (1)A Platter of Figs
The next MKMT Cookbook is A Platter of Figs and other recipes by David Tanis, long time leading chef at Chez Panisse.
A truly gorgeous book; it is impossible not to page through and be hungry to get into the kitchen and cook up one of his seasonal menus then invite your favorite people over to gather around the table to nurture with food, wine and conversation.
The photography jumps off the pages and the styling is simple and rustic. The book is printed on matte paper – a trend I’ve found in the last few cookbooks I’ve bought.
Since it just arrived I haven’t had a chance to cook from it yet, but I’ve read through and love how each season is organized by menus. David Tanis is thorough in the forward explaining his methodology about food and cooking and each recipe is full of thoughtful instruction and how to wisdom. Throughout the book there is enlightenment about techniques (How to cook a rabbit) and ingredients (Parsnip Epiphany) making it both a pleasure to read and a volume to learn from for cooks of all levels.
And, as expected from the chef at Chez Panisse, all menus are driven by fresh and seasonal food and created to maximize the flavors of the ingredients.
I plan to try menu nine tonight. Shaved Summer Squash with Squash Blossoms, Grilled Halibut with Indian Spices and Yellow Tomatoes and Peaches in Wine. How’s that for a seasonal summer menu?!
mkmtCOOK | Comment (1)Dinner Tonight
I am so enjoying my dinner tonight. It is the perfect blend of fresh, seasonal, and easy. I took the rosemary focaccia that I bought at the Alemany farmers market yesterday and topped it with fresh mozarella, sweet 100 tomatoes and basil from my garden and drizzled some McEvoy Ranch olive oil over the top. Popped it in the oven @425 degrees and while it cooked for 12 minutes tossed together arugula and the last of the lettuce from the garden with olive oil and balsamic sprinkled with s&p. When the focaccia came out of the oven I put the salad on top and poured a glass of chilled Sauvignon blanc and was good to go. Here is what it looked like half way through. The iPhone photo won’t do it justice so you’ll just have to believe and try for yourself. Buon gusto.
