Meet Brett.

Meet Brett.

Aside from being a great friend, he’s a gem in the kitchen and has thus earned the honor of being our first home cook feature.

When Lindsay and I decided we were setting out on our Knife and Fork Adventure, we knew we wanted to celebrate everything having to do with food; not just recipes and restaurants, but also the people who love eating and cooking as much as we do.

Brett’s currently attending law school at Pepperdine University and, luckily for us, moved down the street from Elizabeth and Kyle just a couple months ago. He lives with his life partner, Brittany, who happens to write this blog and co-owns this stationery company (both awesome, by the way).



Presenting Brettany... Cute, right?! 



Their new place is perfect for dinner and dog parties as it has a fabulously large backyard complete with fruit trees and a soon to be developed community vegetable and herb garden. Essentially, we get together, eat some delicious food, drink some delicious wine (or beer) and watch our dogs kind of, sort of play with each other (their dachshunds, Humphrey and Bogart, regulate any sort of merrymaking and Moe happily submits to their demands).
 

 (I pretty much use any excuse I can to post dog photos.)

A couple weeks ago, we had a tasty vegetarian dinner a la Brett featuring roast corn salad, salsamole and curried potato and squash tacos. The salad was his spin on a recipe courtesy of famed chef Bobby Flay, but the tacos and salsamole were all his (and all fantastic!).

He’s a smart, well-spoken guy, so we figured a Q & A session with him about his cooking and recipes could only be a good time. Here’s a brief summary of the things that inspire, excite and have helped Brett progress on his own food adventure. 

Why did you choose to cook the recipes featured?

I chose these recipes for a couple reasons. The squash/potato tacos are a super easy dish, but they're also really unique. I mean, how often do you see curry in Mexican food? And the corn, because, besides just grilling it and eating it straight off the cob, that Bobby Flay preparation is my favorite way to enjoy summer corn. And this was not planned, but I wound up with a vegetarian meal, which we seem to do a lot around our house without meaning to. Maybe next time I'll cook you guys a whole pile of bacon to make up for it.

When did you start becoming interested in cooking? Were there any people or things that inspired you to delve into it?

I think I was always interested in cooking. When I was young I found out the best way to eat what I liked was to cook what I wanted. I used to love making French toast in the morning before school. My mom, because she allowed me to help out in the kitchen. As a little kid I think I learned a lot just from watching her, but also from her allowing me to cook things myself. And I've always thought of her as a great cook.

What is you favorite cusine or type of food to cook?

I don't know if I have a favorite. I have this horrible compulsion, first of all with not reading recipes well, and second, with not wanting to cook the same thing twice. And I think along with that, I am always looking for something new, so I've never sat down to really explore one cuisine. I do love southeast Asian foods, even if what I'm doing is a facsimile and probably a gross misrepresentation of the actual dish, I still find it fun to try.    

Where do you get food inspiration from?

I take some inspiration from blogs, food magazines, but really, I take most of my inspiration from two places. First, and this is for the feel, the aesthetic, the philosophical underpinnings, along with the amazing food, is Anthony Bourdain's show No Reservations. And second, eating out. I love the challenge of recreating a dish I've had somewhere, coming up with my own interpretation of what they've done.

For who do you most like to cook?

I will tell you what I don't like, or who I don't like to cook for: me. I am first of all my own worst critic, and second, I just don't find as much pleasure in dining alone. I think that there's a deep satisfaction from sharing food at a table with someone, and so if I'm by myself I usually just eat some takeout or something. This past summer has been a difficult one in terms of food, as I spent a lot of the time alone on nights where I would usually be cooking for my girlfriend and myself. That being said, in terms of volume I cook most often for my girlfriend, but I love cooking for anyone who appreciates good honest food, good wine, and conversation, because that's what I want out of a meal. I want that communion. That's really why I cook. If you cook like shit, it makes it difficult to convince people to come back and share in that experience again.

What is the most interesting thing you have learned about cooking recently?

Hmm. I don't know. I guess it would be how much more I have to learn, which is good because it means I can never get bored cooking.

Are you self taught or did someone teach you to cook? Any classes?

Self taught. I'm sure it shows in the execution, but I like to think that my taste makes up for it. Besides, I'm never going to be plating haute cuisine, so do I really care if I can't properly julienne a carrot?

What are your favorite food magazines and blogs? Any cookbooks you swear by?

My go-to blog is smitten kitchen. Deb just has impeccable taste; everything she does appeals to me, and I've yet to have a recipe of hers turn out poorly. I get Bon Appetit, and have some Gourmets, and some cookbooks. I like Alice Waters, and Ina [Garten], but because I'm so bad at following recipes, I go long spells without opening the magazines or books.

What are the dishes or ingredients you look forward to most each season?

During the summer, I love stone fruit, berries, corn, and tomatoes. They all stand on their own, and when at their peak they're good enough to eat fresh, but I am a sucker for a nectarine and blackberry crumble, or barbecued corn with a little butter spread on it, and of course, heirloom tomatoes and mozzarella might be one of my favorite meals of all time. And in the fall, apples and pears. They get the same treatment as the nectarines. I combine the two and make a crumble with massive amounts of topping.


Salsamole


4 medium avocados
3 heirloom tomatoes
2 cloves garlic
1/2 bunch cilantro, chopped (the taco recipe uses half a bunch, also)
Juice of 3-4 limes (or to taste)
3 Tablespoons ground cumin (or to taste)
1-2 serrano or jalapeno peppers (optional)
Salt and freshly ground pepper (try white for a subtle twist)


This is almost more of a salsa with the amount of tomato added. Chop your tomatoes, add to a bowl with the lime juice. Split your avocados and add the fruit to the bowl. 

Add your cilantro, garlic, peppers and a generous amount of salt and pepper. Mix, taste, add more salt if needed, and enjoy.

Curried Potato Tacos

1-2 white potatoes
1 squash
1 package mushrooms 
2 cloves garlic, pressed
3 Tablespoons curry powder
1 teaspoon garam masala
1 teaspoon sumac
1 and 1/2 Tablespoons ground cumin
1 bunch cilantro, chopped
Salt and freshly ground pepper


Chop and prepare your potatoes and squash so that they're a little smaller than the mushroom slices (you want the potatoes small enough so that they fully cook in the pan).

Add some olive oil to a large skillet over medium-high heat and add the potatoes. Stir the potatoes and let them cook for a couple minutes by themselves; then, add the squash and spices. Let this cook again for a few minutes, then add in the garlic, mushrooms, and a little more than half of the cilantro (reserve the rest for the salsamole). Add a little more oil if the pan is too dry. 

Cook for an additional 5 to 10 minutes; the dish is ready when the potatoes are tender and ready to be eaten). Salt and pepper to taste. Place mixture in a warm corn tortilla and add your favorite taco accompaniments (Brett served his with grilled onions and queso fresco- cotija cheese works well, too).


Note- Brett uses spicy curry powder, but mild will work fine too.

Grilled Corn Salad with Lime, Red Chili and Cotija
Courtesy of Bobby Flay and Food Network, 2008


8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
Canola oil
Salt and freshly ground pepper
1/4 cup creme fraiche (sour cream is a fine substitute)
2 limes juiced and 1 zested
1 Tablespoon ancho chili powder
1/4 cup chopped fresh cilantro
1/4 cup grated cotija cheese


Heat grill to high. Grill corn until charred on all sides, about 10 minutes. Take off the grill and removed the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.

Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through. Serve and enjoy.