Tales From the Cutting Board

Culinary Artistry

Of all the cookbooks, books about cooking, books about cooks, books by cooks, and just plain books on my bookshelves one of my absolute favorites is Culinary Artistry by Andrew Dornenburg and Karen Page.  First published in 1996, this book predates the foodie craze and you will find in its pages a food reference manual like no other.  Although it's been around for over a decade I've run into enough people with a passion for food that were not aware of it that I thought it was worth mentioning here. 

Judging by the title alone one might think that this is a book about presentation or plating, but it actually goes deeper into the artistry of food, where the blending of ingredients, seasonings, and spices is the true art form.  Inside the inauspicious covers of this book there are a few recipes and an interesting "desert island lists" section in which renowned chefs such as Nancy Silverton, Alice Waters, and Joachim Splichal share the ten ingredients they would most want to take with them to a desert island as well as three cooking techniques they would utilize once they arrived; however, the most valuable asset of this book is the "food matches made in heaven" section.  Here you will find hundreds of food items, (primarily fruits and vegetables), the optimal season for them, and a list of foods and seasonings to mate them with.   For example, strawberries are currently in blessed abundance at my local farmer's market, and as much as I love to eat them right out of the basket I popped open Culinary Artistry just to see what I might be missing.  Some suggested pairings were mascarpone, balsamic vinegar, beaujolais, rhubarb, and figs, (not all at once, of course).  Of course I've known about the pairing of strawberries and balsamic vinegar for years, but seeing it in print jolted me to pull down the special bottle of balsamic I had received last summer for my birthday, (so special it is reserved for only the finest occasions and there is not much that is finer than a basket of fresh, in their prime strawberries), and drizzle a bit over the sumptuous ripe strawberries I had been enjoying.  The marriage of tangy and sweet was a perfect match that played on my tongue like the first dance of summer.

In this same vein there are sections on seasoning matches made in heaven, around the world with flavors, (spices and dishes associate with cultures around the world), and common accompaniments to assorted entrees.  I find myself revisiting this wonderful book time and again as various produce comes into season, when I want to experiment with some new herbs I've recently discovered, (or when I'm looking for new ways to use old standbys), and when I have a craving for a certain cut of meat or seafood and want ideas for side dishes and/or sauces.  This book makes a wonderful, (and inexpensive), gift for anyone from the most devoted gourmet to the reluctant cook and may just inspire someone to open their kitchen to new and unexpected pairings of food.

Edible Communities

No the streets aren't paved with chocolate and the houses aren't made of gingerbread, but the philosophy of Edible Communities, (cultivating communities through food), does make one's mouth water and satisfy a hunger for information on sustainable living.

Last week I had the pleasure of spending a couple of days relaxing in beautiful Ojai, California.  While wandering through the shops of downtown I picked up a complimentary copy of Edible Ojai, hoping to find a fun article or two to read while lounging by the pool later that day.   What I discovered was a publication that was engaging, entertaining, thought-provoking, and a welcome detour from some of the glossy, "high fashion" food and wine magazines that have become the norm -- not that those magazines don't hold a place in my heart as well.

With almost 40 cities/regions with their own dedicated magazines, including places as diverse as Los Angeles and the Iowa River Valley, Edible Communities publications seek to educate and foster a feeling of community through the local foods, restaurants, and events specific to that region.  Both local culinary traditions and new, exciting methods of sustainability are covered in every issue.

The Edible Communities web site, (www.ediblecommunities.com), is also a cornucopia of information, with seasonal recipes, an informative and entertaining blog, and spectacular photos. If, like me, you are interested in learning more about sustainable living and enjoying a "local" lifestyle, then visit the Edible Communities web site today.

A Chili Day in May

Even though the temperature was in the 70s here yesterday I got the urge to make chili.  Not the heavy beefy concoction that many of us grew up on in one of its many forms, but a deliciously light and slightly tangy chicken chili that I've been making for the last couple of years after coming across a recipe that changed the way I think about chicken and chili in the same sentence.  With lots of fresh chilies in the markets right now, (in my area they are practically a year round staple), I gave in to my urges and made a nice big pot of White Chicken Chili.  I can't take complete credit for this recipe as it is an amalgam of several recipes with a few of my own modifications, but I hope you enjoy it as much as we do no matter what the season.

Chicken Chili
(Makes about 6 Servings)

2 Large Bone-in Chicken Breast Halves (2-3 lbs) (do not use boneless)
1 Tbsp Peanut Oil (Olive Oil or Vegetable Oil can substitute)
3 Poblano chiles, roasted, seeded, and diced
3 Anaheim chiles, roasted, seeded, and diced (if not available use extra poblano chiles)
2 Jalapeno chiles, minced
2 medium brown onions, diced
4 garlic cloves, minced or garlic pressed
1 Tbsp ground cumin
1.5 tsp ground coriander
3 cups chicken stock or low sodium chicken broth
2 cans cannellini beans (white northern beans can substitute)
3 Tbsp freshly squeezed lime juice
1/4 c minced fresh cilantro

tortilla chips, creme fraiche, queso fresco, or queso cotija for garnish

Preparation: 

1)  Roast poblano and anaheim chiles on grill or over gas burners, turning regularly until all sides are charred.  Carefully put all chiles in two or three brown paper lunch bags to "sweat".  After about 20 minutes remove the chiles from the bags and rub off charred skin with kitchen towel or paper towel.  Seed the chilies and cut into a small dice.

2) Dice onions.

3) Seed and mince the jalapenos, setting half aside for later.

4) Rinse and drain cannellini beans.

5) Heat the oil in a large dutch oven over medium high heat.  Liberally season the chicken with salt and fresh ground black pepper.  When oil is hot add the chicken skin side down and cook until skin is golden brown, (about 5 minutes).  Turn and brown other side.  Transfer to a plate, remove and discard skin.

Making the chili:

1)  Using the same pan and oil that was used to brown chicken, saute the onions until beginning to soften.  Add the diced chilies, garlic, cumin, coriander, and a bit of salt. Saute about 3-5 more minutes until the flavors have blended and the vegetables are all quite soft.  Remove from heat and transfer all but 1 cup of vegetable mixture to a bowl.

2)  To one cup of vegetable mixture in pan add 1 cup beans and 1 cup chicken stock.  Use a hand blender to blend until smooth. (You can also do this in a blender or food processor. )  Add remaining vegetable mixture, and 2 cups chicken stock and bring to a boil over medium high heat.  Reduce the heat to low and simmer, covered, until chicken is cooked through. (About 20 minutes or until chicken is 160 degrees). 

3) Remove chicken and stir in remaining beans.  Continue to simmer until beans are heated through and chili has slightly thickened, (about 15 minutes).

4)  Shred or cube the chicken when cool enough to handle. 

5) Add the chicken, lime juice, cilantro, and minced jalapeno, (start with small amount and add more as needed), to the chili.  Adjust seasonings, adding salt and pepper if needed.  Serve with cheese garnish and tortilla chips or cornbread on the side.

Goes great with a pale beer or light white wine such as sauvignon blanc and leftovers are just as good or even better after a day or two.

Welcome

Welcome to Tales From the Cutting Board, a blog intended to distract, entertain, and possibly even educate the common foodie as well as myself.  I bring no particular training or expertise to the cutting board, just a genuine interest in food, cooking, and all that goes with it.  I hope you'll join me and contribute, experiment, or just come along for the ride.