OK, Well nice to meet you folks. I guess I might as well briefly introduce myself, if nothing else, to put this all in context:
My name is Bart, I'm a 36 year old Chef, who has grown up and cooked mainly in the Southern California. I'm a former marine ( 0331/0321. Machine Gunner / Infantry scout), and have grown up in the So. Cal punk scene. I've lived at various points in my life in Korea town, Watts, on the streets in Hollywood, and various places in the Inland Empire (Riverside/ San Bernardino). I never really thought about cooking much as a kid. It was always just a thing I loved to do. It's kind of illuminating now to look back and realize the comfort and joy I took in cooking with my grand mother when I would go there for the weekend. To this day, Chicken and dumplings is one of those meals I won't do. Either way I would loose. Mine would either not measure up, or would be better. I think I would be disappointed in either result.My dad (who unfortunately is a TERRIBLE cook) took time to show me the two things he knew how to make, a basic Italian vinaigrette, and a (surprisingly) good wheat bread. I look back at those moments in the kitchen together as some of the best we ever had. While my appreciation for the craft of cooking has grown over the years, it's always helpful to look back and appreciate the roots.
I've created this Blog for three main reasons. One to chart my Journey over the next year during my participation in the on-line Blogging/ Charcutiere competition "Carcutapalooza". While I don't necessarily plan on winning this, I think I can only grow by doing two things I am passionate about. Cooking, and Writing. Also to provide many of my friends out there with a lot of good common sense techniques that they can use to cook more at home for those they love. I will be posting a lot of tips that will save you time, money, and pulled out hair... Not every one has the time (or the desire) to devote to a life time of learning about food. But, we all like to eat well. I would like to take this opportunity to pass on some of the purchasing, prep, recipe ideas that can save you time and money, and at the same time give you that sense of satisfaction of providing good food for those you care about. And, lastly, to help me to constantly practice what I think is going to very important in the next phase of my life: Writing. As those of you really know me are already aware of, I had a bad back injury in the kitchen that blew out two disks in my back. I have not been able to get one Dr. to look me in the eye and say "You'll be able to go back to cooking for a living". So this is going to be opportunity to travel a road less travelled. Hopefully those of you who find it worthy will join a long. It promises to be nothing else if not an adventure.
My name is Bart, I'm a 36 year old Chef, who has grown up and cooked mainly in the Southern California. I'm a former marine ( 0331/0321. Machine Gunner / Infantry scout), and have grown up in the So. Cal punk scene. I've lived at various points in my life in Korea town, Watts, on the streets in Hollywood, and various places in the Inland Empire (Riverside/ San Bernardino). I never really thought about cooking much as a kid. It was always just a thing I loved to do. It's kind of illuminating now to look back and realize the comfort and joy I took in cooking with my grand mother when I would go there for the weekend. To this day, Chicken and dumplings is one of those meals I won't do. Either way I would loose. Mine would either not measure up, or would be better. I think I would be disappointed in either result.My dad (who unfortunately is a TERRIBLE cook) took time to show me the two things he knew how to make, a basic Italian vinaigrette, and a (surprisingly) good wheat bread. I look back at those moments in the kitchen together as some of the best we ever had. While my appreciation for the craft of cooking has grown over the years, it's always helpful to look back and appreciate the roots.
I've created this Blog for three main reasons. One to chart my Journey over the next year during my participation in the on-line Blogging/ Charcutiere competition "Carcutapalooza". While I don't necessarily plan on winning this, I think I can only grow by doing two things I am passionate about. Cooking, and Writing. Also to provide many of my friends out there with a lot of good common sense techniques that they can use to cook more at home for those they love. I will be posting a lot of tips that will save you time, money, and pulled out hair... Not every one has the time (or the desire) to devote to a life time of learning about food. But, we all like to eat well. I would like to take this opportunity to pass on some of the purchasing, prep, recipe ideas that can save you time and money, and at the same time give you that sense of satisfaction of providing good food for those you care about. And, lastly, to help me to constantly practice what I think is going to very important in the next phase of my life: Writing. As those of you really know me are already aware of, I had a bad back injury in the kitchen that blew out two disks in my back. I have not been able to get one Dr. to look me in the eye and say "You'll be able to go back to cooking for a living". So this is going to be opportunity to travel a road less travelled. Hopefully those of you who find it worthy will join a long. It promises to be nothing else if not an adventure.
One more quick order of business be fore I wrap this up, Today's post was supposed to included the first part of Challenge: Bacon, but I had a most unfortunate trip to the local 99Ranch last night. Some of the most pathetic pork belly I've ever seen, at $4.95 a pound! (?!?!). So I wasn't really going there. So instead I came home and made dinner for Sam. I've included a quick and easy pasta sauce that is sure to have people believing you spent Hours (if not Days) slaving away in the kitchen. Seriously, just serve this with a few FFFFFAVVVA beans and a good Chianti. Wait I digress.. here's the recipe:
Bart’s Heroic (Cheater) pasta Sauce:
½ cup onions, small dice
2-3 cloves garlic minced.
3-4 links Italian (or turkey, Kim) sausage, casing split and
sausage removed.
Dry herbs/ spices you have on hand. Appropriate herbs include:
Basil, Oregano, parsley, granulated onion garlic, powders onion. 1 tblsp ea.
2 tsp. oil
1 can/ bottle of prepared pasta sauce of your choice.
(optional) 1/3 cup of red wine. Something you would actually drink.
1. In a medium size sauce pot, heat oil until sizzling, but not smoking.
2. Place meat from sausage (out of casing) into pot and allow to brown on one side, don’t fiddle with them, just let them brown. 3-4 minutes
3. Gently roll them over and let them brown on the other side. About 3 minutes.
4. Add onions and stir to caramelize, and break up sausage gently. Cook 2-3 minutes and add minced garlic.
5. Once garlic and onion have cooked briefly and start to smell aromatic (about 2-3 minutes) add dried herbs and wine(if used)
6. Once wine has reduced in volume by about half, add pasta sauce.
7. Bring to a simmer, and stir frequently 4-6 minutes, using spoon to continue to break down sausage
Enjoy in your favorite pasta dish! I just did this last night in a baked penne with a little left over ricotta I had around the house and a Parmesan/ Panko crust. Sam loved it!
Hey Bart! Great first post.
ReplyDeleteQuestion: I was thinking of doing a pasta bake sometime this week. How cooked should my pasta be when I throw it in the oven? Lets assume I'm using whole wheat penne.
It's going to be fine if it's pretty much cooked once it goes in. An important step is to cook it the last 1/4 of the way in the sauce. I add about 1/3 of a can of water to the sauce to thin it a little, and bring it back up to temp. then add the pasta and cook it the last 1/4 of the way, This improves the richness of flavor by a lot. Then bake @ 350 for 35 to 40 minutes covered, until the last 10 minutes to crisp up the crust.
ReplyDeleteGotcha. The fish turned out great btw. Forgot to take pictures though!
ReplyDeleteOMMNOMNOMNOMNOMNOM.... Wait.... forgot picture. /fail
ReplyDeleteWoot! Blog it up Bart!
ReplyDeleteThank you for signing up! we'll keep it on the Down Low!
ReplyDelete