Wednesday, October 6, 2010

' Evacuate the Dance Floor '

Make that workspace kitchen of yours a dance floor. Here, Wednesday in Chicago, and the 'Music is Taken me Underground' . Natalie Horler and Cascada has got me goin' and my kitchen's rockin'! Web waves have scored Jason du Rulo cuz 'Whatcha Say' translates today to this:

In the last month Vanity Fair ran a piece on Ferran Adria, London Times on Alain Ducasse. Grant Achatz, Charlie Trotter, Thomas Keller, and Chicago, new on the street, Girl and the Goat, Stephanie Izard have all been claiming media lines for reasons particular to their passions.
Reading, learning and thinking, I almost forgot I was a cook too! My career has taken a different twist than my fine dining, farm to table or consulting past. It keeps creeping more and more to my favorite cuisine, Vegetable Alchemy, casual, tasty, sexy and healthy colorful with hardly any money down!

While Alain Ducasse calls for a new 'gold standard' and simplicity at Plaza Athenee, and Ferran heralds work on cuisine now at Harvard, you and me have to take a look at the home kitchen and how we cook. We need a NEW recipe our day to day food. We have to know what to eat, and eat well, for simple money that brings healthy fun to muscles, mind and bones. A start might be setting your web dial Pandora Radio to CHOSE YOUR ATTITUDE! Mine's on Replay by Iyaz. Back up the rap that opens your soul to cookin, rockin and learn'. Let no man come knockin' when your cookin' tent's rockin'. Chose a sound for the mood and dish that you do. Sound brings frequency and frequency will soon bring you fabulous fla'vor! 'Cook to the tune' tm with T.I on Paper Trail, Live Your Life! cuz YOU Are Beautiful, Akon. High on cooking is a good thing and sound brings it forward!

The dish I am sending takes a little more time, but where do you want to go when the music's rockin? Chop, slice and dice your way to color, flavor, and a fan finish. Wield your knife to the beat but only on the cutting board! Learn your mind to the sound of form and function in peppers, mushrooms, tomatoes and homemade touch of ricotta. Pull down a simple web eggplant roll up recipe. Top that scoop of fresh ricotta with olive oil, lemon, cracked black and chile pepper. What you don't use keeps for another two to three days of salad, sandwich, entree or dessert. Yours will be no comparison to store bought. Who knows, while you're getting your cookin' grove on, you might meet that 'Sexy Bitch' in One Love by David Guetta.....Of course, please excuse me ladies, but I know you will make that 'sexy' your way!

For the ricotta take time to measure the salt and vinegar. As the L.A. Times shares, get the temp close to right or you might find the ricotta dry. Vegetable Alchemy, vegetable centric, but not vegetable only. Vegetable Alchemy for a new kind of food sound. The food, I claim, sings like Cobra Starship blasts: it makes some Good Girls Go Bad!

Your Homemade Ricotta
4 1/2 cups whole milk (1 qt)
1/2 cup buttermilk
1/2 teas salt
1 1/4 teas distilled vinegar

Heat the milk and the buttermilk to 185 degrees in a heavy bottom pot. Turn off or remove from the heat. Stir in the salt and the vinegar. Stir gently. Let stand
5 minutes. The curds will form as it stands. Using a slotted spoon pull the curds slowly to one side of the pot. Let stand again an additional 5 minutes.

Line a strainer with paper towel or cheesecloth if you have it. Slowly scoop the cheese curds to the cloth. Let drain one minute and bring up the sides. The ricotta will form a ball. Tighten the cloth slightly. Remove the ricotta to a container and refrigerate until ready to use.

The whole process takes about 20 minutes, 10 of which are cooking time. Do not boil. Medium heat is find until you reach that 185 temp.

Don't worry, it won't Break Your Heart, Taio Cruz, or your budget, Right Round, Fio Rida! Do It!