Mesclun season is about gone here now, but the fall season is just around the corner. The idea of having a real mixture of baby greens came from the beautiful French province of Provence, where mesclun is a fixture in farmer’s markets.
This mixture of lettuces are the result of a 99 cent purchase of seeds from Ebay. In the adjacent bed there is also Mizuna, Bak Choi, and Broccoli Raab. It’s a virtual UN of salad greens.
A planter is all anyone needs to grow Mesclun, which is a note to poor sods who live in cities. I always serve mine with some jumped up remoulade sauce–with honey and hot sauce added.
Pot lids are the most underutilized kitchen tools. They save energy, and can also improve greatly the quality of a dish. If you want the pot to boil faster, put a lid on it.
Here we have two distinct styles of lids, the left American and cast iron, and the right copper and French. The American is made by Lodge, the French by Bourgeat. They will be judged by aesthetics, construction, and versatility.
There’s nothing more attractive in the kitchen than a French copper pot with a riveted copper lid. The French are off to a fast start. I once sat next to a fabulously dressed woman at a French movie during an International conference at the University of Illinois. Her three friends were equally well attired, and they spoke only French. I saw her again the next day, heading one of the conference sessions. Turns out she was the French Minster for Culture under President Mitterrand. France 1, US 0.
The US turns this period into a rout. Cast iron lids can make a pan into a semi-pressure cooker, especially those on Dutch ovens. As a student of mine said, who was a professional cook, “Nothing lasts forever, but cast iron lasts forever.” France 1, US 1. Into extra time.
This extra time is going to be a beast. The French lid is like the AK-47 of lids- it fits our pots and theirs. But then off the bench comes the best US all rounder–the cast iron skillet lid.
Is it a skillet or a lid? False choice–it’s both. Too bad it’s not a striker, as it’s shot bounces off the post with a few seconds to go in extra. Could this be decided on penalty kicks?
Not if I have anything to do with it. As Jon Stewart famously said after an actual World Cup was decided on penalty kicks, that was like deciding the NBA championship “with a game of horse.” Buy some of each, and like Scarlett O’Hara, you’ll never go lid-less again. I think that’s what she said.
I really can’t get excited about smoking some pork for hours over hickory coals, when one the best pit barbecue joints around is a few miles away from me (the Top Hat in Blount Springs, AL), and they sell the stuff expertly cooked by the pound. This may be sacrilege, as I live in the state with the most barbecue joints per capita in the country, and we have manifold styles of barbecue, but I make mine without smoke.
How can that be done? I stole a method from the great chef Rick Bayless, who in turn stole it from some cooks in Mexico. I believe composer Igor Stravinsky said, “Good composers imitate; great composers steal.” Same thing with cooks.
The technique is essentially to boil dry a big piece of pork two or three times, and to let it fry in its own fat the same number of times. Fill up your pot with water up to the top of the piece of pork, and just let it bubble. It takes anywhere from two to four hours to do this, so this is really slow cooking. The result is some fabulously tender meat. Just don’t forget the salt. Maybe it should be called Neo-barbecue.
The South is thought of as a fried chicken, hush puppy, and biscuit kind of place, but we also have a long tradition of Italian influenced cooking. In fact, the first reference to the mafia in the US was in the New Orleans Times in 1869, which reported about “well-known and notorious Sicilian murderers, counterfeiters and burglars, who, in the last month, have formed a sort of general co-partnership or stock company for the plunder and disturbance of the city.” Not that I am trying to perpetuate a stereotype or anything, but one of the best restaurants in the city reportedly still has a room reserved just for mobsters.
However, my favorite restaurant was the now closed Corsino’s in Montgomery, Alabama. No room for mobsters there: it was an Italian family run place with diner booths and metal pedestal tables. I don’t get that far south often anymore, but they formerly had two options for buying wine–by the glass or by the jug. We always went for the jug.
Their food was rock solid, and they flew in desserts from New Orleans. Their pizza was great, but their lasagna was the best. Now I’m reduced to making my own. I’ve taught myself how to make fresh pasta.
The secret is the ingredients, and there are only two or three. Bill Buford, in his superb book Heat, gave away the secret. He studied in Italy with one of the most traditional and famous pasta makers, and she said it was good eggs, and good flour. In fact she used bootlegged locally grown eggs, which is an EU story that is too complicated to get into here. Here’s the pasta recipe for one big dish of lasagna.
1 cup Antimo Caputo 00 flour from bella Napoli (Naples)
1 jumbo Egg (I currently have pasture raised)
Water if needed
This is an Imperia pasta machine, which is Italian, and not absolutely necessary, but it really speeds up things.
With an egg this big, no water was needed. Just kneed these two things together, and progressively roll into thinner pieces with the pasta machine. Here’s what you end up with.
I’m always amazed that people actually buy salad dressing, as it takes less than a minute to make a really good one. Here’s my latest creation. By the way, all that title means is “House Salad Dressing.” Once again, everything sounds better in French.
1 tablespoon Dijon Mustard (Most of the mustard seed actually comes from Canada)
2 tablespoons Catsup
2 tablespoons Mayonnaise
1 tablespoon Sweet Pickle Relish
Honey to taste
Chipotle Hot Sauce to taste.
The last two are the kickers. This stuff is delicious. Some Romaine lettuce, Cucumbers, and Tomatoes are going to disappear tonight.
This 1886 design is so perfect that it is still being made today, and has become the standard meat grinder. (This one has the 1886 patent date on it.) Though this is the hand crank version, there is a pulley available that can be used to hook this up to an electric motor. I happened to see one in use during a cooking show set in Cambodia, where an entire sausage factory was being powered by just one of these grinders.
One of the benefits of this being the standard is that one can be had on the cheap, and I paid fifteen bucks for this one. Someone had put the cutter on backwards, which had made it non-functional. I re-ground and sharpened it, and put it back on the right way. There are also innumerable attachments.
Here’s a vintage grinder plate, a used one, and a new one. The one with the large holes is used with the somewhat deadly looking sausage stuffers, which allows anyone to go crazy making sausage. That’s why I have intestines in my fridge, aka sausage casings.
There’s an even larger version of this, the #33, which is handy if your name is Dr. Lecter.