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.

The Man Himself

It’s Thomas Keller Day on Knife and Fork Adventures, and what better way to celebrate him than by cooking up some of his food?  I've been an admirer of the man for some time.  I spent my summers and winter holidays in the Napa Valley with my grandparents as a child, and feel an immediate connection to others who love and understand the valley for what it was and what it has become (whether those others know it or not!).  Anywho, I recently had the pleasure of meeting him twice in one weekend, and if it weren’t for the spectacular wedding that followed our encounters, I’d have to say it was the highlight of my month!

My mother-in-law, Cyndi, saw that Chef Keller would be signing copies of his latest family-style cookbook, ad hoc at home, at their local Williams-Sonoma.  Normally, I’m not in San Diego during the week, but due to the previously mentioned nuptials fabuleux, I was!  Lindsay was unable to get out of work early and hop a flight out of San Francisco, thus, the two of us trekked down there, sans-Linds (although we did snag an extra copy of his book to be signed for her).  

We arrived two hours early thinking the line would be atrocious and were delighted to discover that the line only nears the atrocious-mark when you’re about an hour out from his arrival.  The lovely staff at WS was serving up mini Sprinkles cupcakes and sparkling lemonade which certainly made the anticipation to meet him all the more sweet.

Let me say this: he is a true gentleman.  Not only did Chef Keller show up early to get things rolling, he allegedly stays until every person in line has a signed book.  I didn’t wait around to confirm that rumor, but I’ll take his staff’s word for it.  

Once Cyndi and I had our chance to meet him (I should also mention I have a photo of the two of us with him, but alas, my small camera is broken!), I was astounded to discover how regal his penmanship is; is there anything that man can’t do?  

The next day, we were staying at this grand property for the wedding.  Linds had flown in the night before, and while she was delighted to have a signed copy of his book, she was still bummed she hadn’t had the chance to meet him in person.  We had all gathered in the lobby prior to the rehearsal dinner, and were making our way out to the evening’s party bus, when I spotted a tall man with excellent posture waiting for his car.  I looked. I looked again.  I did a triple take; it was Chef Keller!

First, I grabbed Cyndi who was nearest, and proceeded to loiter hoping Linds would show up before he hopped in his vehicle (I have to interject here- I’m afraid I may have bombarded the poor man.  He looked a little caught off guard. Thomas, if by a shot in hell you are reading this, I'm sorry).  She soon walked out the door and the look of shocked delight on her face was possibly the third best thing to happen in my month of May!

We decided to rejoice in our meeting with celebrated Chef Keller by whipping up some recipes from ad hoc.  Since dear Thomas wrote, “It’s all about family” in every book he signed, I chose to whip up some of his food for my husband’s celebratory birthday dinner with friends a few weeks later.  

(Thank you for being such a good sport, Micaela. The birthday boy and his bestie get F's in the participation department)

The menu consisted of whole roasted chicken on a bed of root vegetables, garlic mashed potatoes (I used his garlic confit oil recipe to roast the garlic), mixed greens with mustard vinaigrette, and strawberry shortcake with buttermilk biscuits. The results were all that I had hoped for: beautiful, simple and delicious. I urge you to immediately go out, buy his wonderful book and whip up something for you and your loved ones. You won't regret it... Promise.

Happy Eating,

Elizabeth

Whole Roasted Chicken on a Bed of Root Vegetables
Serves 4

One 4 to 4 1/2 pound chicken
Kosher salt and freshly ground pepper
6 garlic cloves smashed, and peeled
6 thyme sprigs
2 large leeks
3 tennis ball-sized rutabagas
2 tennis ball-sized turnips
4 medium carrots, peeled, trimmed and cut in half
1 small yellow onion, trimmed, leaving root end intact, and cut into quarters
8 small (golf-ball-sized) red-skinned potatoes
1/3 cup canola oil
4 tablespoons unsalted butter, at room temperature


Remove the chicken from the refrigerator and let stand at room temperature for 1 1/2 to 2 hours or until it comes to room temperature (if you have a day or two prior to cooking, Chef Keller suggests leaving the chicken uncovered in the refrigerator.  It dries the skin out, which helps it crisp when it's roasting.  I tried his method and it looked GORGEOUS when I pulled it out of the oven). Preheat the oven to 475 degrees.


Remove the neck and innards if they are still in the cavity of the chicken.  Use a paring knife, cut out the wishbone from the chicken (this will make it easier to carve later).  Generously season the cavity of the chicken with salt and pepper, add 3 of the garlic cloves and 5 sprigs of thyme, and massage the inside of the bird to infuse it with the flavors.  Truss the chicken. 

Cut off the dark green leaves from the top of the leeks. Trim off and discard any darkened outer layers. Trim the root ends, cutting around them on a 45 degree angle.  Slit the leeks lengthwise, almost in half, starting 1/2 inch above the root ends.  Rinse the leeks well under warm water.  

Cut off both ends of the rutabagas. Stand the rutabagas on end and cut away the skin, working from top to bottom and removing any tough outer layers. Cut into 3/4-inch wedges. Repeat with the turnips, cutting the wedges to match the size of the rutabagas. 


Combine all the vegetables and the remaining garlic cloves and thyme sprig in a large bowl.  Toss with 1/4 cup of the oil and and season with salt and pepper.  Spread the vegetables in a large cast-iron skillet or roasting pan.  


Rub the remaining oil all over the chicken.  Season generously with salt and pepper.


Make a nest in the center of the vegetables and nestle the chicken in it.  Cut the butter into 4 or 5 pieces and place over the chicken breast.

 Put the chicken in the oven and roast for 25 minutes. Reduce the heat to 400 degrees Fahrenheit and roast for an additional 45 minutes, or until the thermometer registers 160 degrees in the meatiest portions of the bird- the thighs and under the breast where the thigh meets the breast- and the juices run clear. If necessary, return the bird to the oven for more roasting, checking every 5 minutes.   
 


Transfer the chicken to a carving board and let rest for 20 minutes. (I should mention here that I forgot to take a picture of the chicken after I pulled it out of the oven.  I am still kicking myself). 

Just before serving, set the pan of vegetables over medium heat and reheat the vegetables, turning them and glazing them with the pan juices.  Cut the chicken into serving pieces, arrange over the vegetables, and serve.

(This photo really doesn't do the deliciousness of this chicken justice)

Buttermilk Biscuits*

Makes 12 biscuits

2 cups cake flour

2 cups all-purpose flour

1 Tablespoon plus 1 teaspoon kosher salt

1 Tablespoon baking powder

1 teaspoon baking soda

1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled

1 1/2 cups buttermilk, plus 1 to 2 Tablespoons for brushing

2 to 3 Tablespoons unsalted butter, melted

Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

Combine the flours, salt, baking powder and baking soda in the bowl of a food processor and pulse a few times, until the pieces of the butter are no bigger than small peas.  Do not overprocess; the dough should not come together.

Transfer the dough to a large bowl and make a well in the center of the flour mixture.  Pour in the buttermilk.  

(Did I do this correctly, Chef?)

Stir and lift the mixture with a sturdy spoon, gently working the flour into the buttermilk.  The dough should begin to come together but not form a solid mass, or the biscuits may be tough.  

 

Dust a work surface with flour and turn out the dough.  Pat the dough into a 3/4-inch-thick rectangle.  Using a 2 1/2 inch round cutter, cut out the biscuits (if the cutter sticks to the dough, dip it in flour before cutting).  Place the biscuits on the baking sheet.  The dough trimmings can be gently pushed together, patted out, and cut one more time; do not overwork the dough. 

Brush the tops of the biscuits lightly with buttermilk.  Bake for 15 to 18 minutes, rotating the pan halfway through baking, until a rich golden brown.  As soon as you remove the biscuits from the oven, brush the tops with melted butter.  Serve warm.  

* I used this buttermilk biscuit recipe for the strawberry shortcakes I made later in the evening.  To get the strawberry shortcake recipe, as well as those for the garlic confit, mashed potatoes and mustard vinaigrette, please purchase a copy of ad hoc at home.