Go Ahead, You Deserve It

Do the masses of home cooks and connoisseurs out there always go above and beyond to create the best dish possible? Certainly not. But I’ve come to a realization that it really feels most satisfying to do the most you can with your food. I was recently craving something fruity for dessert. I called out to Jeffrey my plans to eat fresh fruit instead regular dessert. We started to slice up this delicious mango nectarine I recently found at Safeway. He asks if I would like some whipped cream to go with it. I shake my head, thinking whipped cream will take too long and I don’t really need it, do I? Fortunately for me Jeffrey didn’t listen, quickly he convinced me it would only take a couple minutes in the KitchenAid and it would be well worth it.

He fires up the mixer as I sigh and continue on, slicing up this marvel of a nectarine, previously unknown to my tastebuds (If you’re lucky enough to get these wonderful fruits, only available mid-summer, be sure to try them). “Oooh Yummy…” I think as I taste little bits of the fruit, while nestling ripe raspberries around the nectarine slices. It was only a few short minutes and voila!...the whipped cream was done to a light, not stiff, perfection. Not only does it make your dessert look mouthwatering, but it tastes that much better.

Sure, sure...all you whipped cream lovers already know this. I’m not just talking about whipping cream and why that’s good. I’d like to use this forum to take a stand for doing what’s best in every culinary opportunity. Why not have the dab of fresh whipped cream on the fruit? We had the cream and we didn’t even have to whip it by hand. Jeffrey was able to make this statement by refusing to let my principle of “not to be a bother” stand in the way of his culinary honor. I’ve gradually begun to appreciate this and taken it as my own principle in my partnership in the kitchen with Jeffrey. Good food may take a couple extra steps, but always well-worth it. Furthermore, stretching the limits of what is easy versus what may seem “too much” keeps us fresh and on our toes. So why not just go ahead and make each dish the best you can, especially when you hand it over to someone you love?

Will you take a look at how simple and luscious this is…note that Jeffrey went the extra step to sprinkle on some powdered sugar for even more appeal. We keep it ready in a shaker so it’s an easy grab for the wow/yummy dessert factor.

Dishwasher and Proud Of It!

You may wonder how I wound up with the duties of dishwasher/jack-of-all-random-kitchen-helping-activities. Let me tell you, it’s not as unglamorous and grueling as it may sound. Think about it, I’ve got it made, I get fed the most fabulous meals all.the.time. Who wouldn’t want that? Count me in, sign me up. I waited my whole life to find someone who values good food as much, if not more, than me.

For us, cooking is our element, it makes our abode a home. And for Jeffrey, culinary adventure is the norm. I call the kitchen Jeffrey’s Test Kitchen, or JTK (which funny enough--are also his initials). As executive chef of our house, Jeffrey typically picks out menu items, and I do a sprinkling of ideas to keep him in check. We use a dry erase board to jot down the week’s dishes. I recommend this to all home chefs out there—it keeps you reminded of your culinary plans as the week progresses and work and life swirl about.

When it’s cooking time Jeffrey will get us started, and the prep begins. I take part in chopping and dicing, getting out pots and pans, implements, keeping the dog out of the trash, and of course – the dishwashing. Yes, we do have a dishwashing machine. However as we prep, various implements need to be re-used or simply cannot withstand the torturous environment thrust upon by the dishwasher; so I wash. This works out great. For me, I love to take part in cooking, but I also have some sort of wacky notion of dishwashing as a form of Zen practice. (Note to all Zen Buddhists out there, I do realize that surely anything one does in life can be a Zen practice, for me, it’s dishwashing. For my mom it’s flossing….er, yeah…you get the idea.)

So here I am, finding enlightenment with dishpan hands. Go figure. This arrangement works for both of us. Jeffrey simply hates to do dishes, he’d rather cook. This is not to say he doesn’t wash dishes and I never cook. But when the proverbial rubber hits the road (or the skillet hits the heat), we know our places' in the JTK. The results are usually delicious, hearty, eye-pleasing; and at the very least…good eats. I think I have the winning-end of the bargain, what do you think?

You Say Potato, the French Say Apple of the Earth...or How I Came to Adore French

As we dive deeper and deeper into the culinary pool, I’m becoming really fond of the French language and its poetic schemes. Up until now, my thoughts on the French language comprised of thinking it was something I could never possibly pronounce, but it sounded neat when other people used it. Recently Jeffrey and I became perplexed upon reading a French restaurant menu, and he noticed apple turnover (Chausson Aux Pommes), and fries (Pommes Frites) used the same word, Pommes, in reference to completely different food products.

What the pommes?

We dove further into the etymology of this since we are relative virgins to the French language. The handy online English-French translator said the word for Apple is indeed “Pommes”. Ok, so what’s with the Pommes for Pommes Frites and Pommes Puree and the like? We entered in Potato into the magic translator and discovered Potato translates to “Pommes de terre”, Pommes obviously being a shorter word also used for potato. The full connection of potato and apple still wasn’t clear. That is until…

My background in a fellow romance language, Spanish, excitedly kicked in. “I know, It means apple of the earth!” I burst out. “Terre means earth, I bet you. Let’s check it out!” As excited as I was, this really was not an ingenious connection to make, so don’t even start to think I am some mastermind of Romance languages. In Spanish, “tierra” means earth…so it really isn’t so ingenious to make this connection. Nevertheless, as all this unfolded Jeffrey stared at me like I was heretofore fibbing about my lacking French capabilities (That’s what happens if you study German instead of Spanish). As our trusty translator soon proved, potato did indeed turn out to mean apple of the earth. How charming is that?

This is when my enamoring with French culminated. My mind swirled with images of the potato and how it did kind of resemble an apple…an ugly underground sort of apple. The insides are crisp and colored much like an apple. Both apple and potato will oxidize and turn nasty brown colors if you open them up and lay them out exposed. The connection was definitely palpable. This exemplifies how French is such a poetic language…and the people really do know how to truly appreciate food. Thank you, France, for these things.

I wouldn’t be going to all this length just to tell you how I adore French culture or think apple of the earth is the cutest term for potato I’ve ever heard. Well, maybe I would. But I’m not. Let’s get into a recipe. Another French thing I love is pommes frites (pom-freet), aka: French Fries. No, you may not refer to them as freedom fries. Jeffrey makes a bangup fried apple-of-the-earth, his recipe for success, inspired by French cooking techniques, is shown below.

Pommes Frites

Ingredients
Russet Potatoes (choose your quantity)
Frying Oil, such as peanut, canola, or safflower
Kosher Salt


Peel and slice a starchy potato, such as russet. One large potato will feed two people. Slice into long sticks, about a quarter of an inch thick. Drop potato pieces into a bowl of water so they don’t turn brown. Soak potatoes in water for at least half an hour. When ready to fry, remove potatoes from water and dry thoroughly.

Heat frying oil to 280° F in large pan or fryer. Blanch potatoes in the oil, removing them with slotted spoon or skimmer once they become limp, approximately 5 minutes. Let potatoes dry and turn up oil heat to 370° F. Cook until frites are golden and crispy. Remove to a paper towel lined surface and sprinkle with Kosher salt. Voila!