The Promise
When I left a foggy, frigid France a few weeks ago, I boarded the plane with my head hung low for two main reasons...another year without our sister, who insists that studying International Business in Paris is far more interesting than it would be here at, say, Cal State Fullerton or UCI… and (I thought) another hot, dry California winter to look forward to. Great. The latter is a total perplexity for us cooks…”how to make Marsala-Braised Shortrib Stew or Slow-Roasted Cauliflower Soup work in 87-degree heat” is without a doubt, a true test of culinary credo. But much to my surprise AND delight…I learned that while I had been braving a rainy London & chilly Paris in head-to-toe wool, our little Coto Valley was actually turning green…jewel-toned, down-to-the root GREEN! It had actually been downpouring in Biblical proportion, and suddenly, I became ecstatic at the possibly of exiting the plane donning a pair of sheep (sheepskin boots, that is!)
And so today, with winter officially trailing behind us and a very wet spring making its beautiful, jaded entrance, good belly-warming meals are Promised to stick around at least until the ark is unpacked. Thank the Almighty, there’s still time to hunt around for, and enjoy, the blessing of cold-weather ingredients like (sorry, Noah) duck, goose, quail, pork & turkey…still time to forage the misty farmer’s market for local legumes, squash, cranberries, apples, citrus and more, but are you wondering if its possible to prepare these fabulous items without a cornucopia adorning the table or presents under a tree? True, it’s certainly not white outside, and not yet a sunny spring, but the cooking miracles that can occur here in this purgatory season is entirely left to your imagination, and my advice to you is personal and precise and you may not like it, but I want you all to just stuff it!
Alright, let me explain…what I’m talking about is a food prep of infinite possibility that takes a mundane table squash and turns it into a delicious work of art when hollowed, filled with (of course) squash, dried apricots, Israeli couscous & goat cheese, then baked to a creamy perfection! Or take duck breast, for instance (I can assure you that to take the drive down to Whole Foods once, is to never shop the same again!) Anyways, the bird gets sliced to form a nice pocket, in goes a medley of minced Thai chili, mint, scallions, ginger, garlic, Chinese 5-spice, peanut oil & Panko bread crumbs. Wrap it up with twine, glaze with Sour Cherry-Szechwan Peppercorn reduction, roast for 20 minutes and... kung pao! Impressive and exotic dinner! Chef’s note: A side of garlic-sautéed Pea Shoots stuffed in a steamed wonton with a Hoisin dipping sauce would work well with that. Oh, and while stowing delicacies in savory vessels, don’t forget to stuff your sweet heart out with finales like a crunchy Pink Lady apple cored and stuffed with oats, brown sugar, butter, flour, a pinch of salt and lots of raspberries. Bake at 350˚ for 45 minutes and you are a Stuffing Superhero!
Art thou beginning to see the rainbow here? Because with clear skies dangerously ahead, I urge you to take shelter in these comforts, my friend. Take what beautiful bounty you find and scour your pantry and fridge for things to put in. Put a red bell pepper lid on it (if it’s stuffed with diced shiitake, chicken & Forbidden Rice) then simply bake, steam, fry, sauté or roast it (whatever “it” may be) to glorious perfection. Verily, verily, I say unto you, this will surely get you through the flood. Bon Apetit!
