TIPS ON HOW TO MAKE THE BATALI COOKING USER FRIENDLY: (updated daily as I go along)
LESSON 1: FLIP THROUGH THE PAGES AND SUMMARIZE BASIC INGREDIENTS . Today is Day 3 of my Batali cooking and I finally flipped through all the pages and made a short list of basic ingredients I need to keep in my pantry. Cooking a Batali dish is simple but one ingredient missing may be a show stopper. Better be prepared than miss my deadline. Below is my survival kit which I will update as I go along.
I kept prosciutto and pancetta as part of the main ingredient but surely I can substitute it with any good ham/bacon at the local deli. Tomorrow, I'll make sure I have my pantry ready for some serious cooking. One problem I have is that we don't like anchovies - - so if you are reading this and have a suggestion on a substitute for anchovies ..help me ok?
LESSON 2: KNOW YOUR PASTA. Today is Day 4 of my Mario Batali project. I love that Mario Batali uses fresh ingredients in his recipe. Unfortunately, in as much as I would like to be true to the original recipe, I drew the line on the pasta section as I am not creating my pasta from scratch.
So I listed the pasta varieties commonly used, and to lessen my trip to the grocery, grabbed what I need for future use. Fortunate for me -- Kroger is running a 10 for $10 deal - perfect timing for me to stock up on my pasta essentials.
Admittedly, my pasta vocabulary is limited to spaghetti, fettuccine and angel hair - -that's it! If I am going to Italy with the teens, we need to know pasta 101 and be adventurous in getting to know the curly, fat and even weird looking shapes! For this blog, we are using penne, ziti, farfelle, fussilli, rotini, rigatoni and spaghetti. Forewarned is forearmed..so start looking for the best deals.
LESSON 3: MAINTAIN CLEAN KITCHEN (Day 4): Oh my - - I am so glad I finished business school and not cooking school! There's a lot of wiping, scrubbing, mopping needed to maintain our squeaky clean kitchen (Gordon Ramsey will be so proud of me).
Anyway, there's a lot of baking in this book so check the oven at all times and make sure you clean them regularly. I baked a BLUEBERRY PIE last week and one tiny berry escaped in the prison crust...so last night when I was creating my FOCACCIA, I smelled burned crap in my kitchen. Thank heavens for automatic cleaners in the oven (and the hubby who manages it).
I need to watch iron chef again..I remember they were running around like headless chicken while slicing, stirring, poaching etc -- and I am doing it here - - CLEAN KITCHEN is a must !
LESSON 3 (Still DAY 4): KNOW THY WINE LIST. Be ready to keep your wine bottle within reach. Most of the dishes will ask you to use 1/4 to 1 cup of wine. So instead of opening your favorite bottle (Ooopsie, damage done), time to socialize with your friendly local wine store owner and ask his recommended cooking wine (that will not break your wallet)
He handed this to me - Crane Lake (with some stories on how he loves merlot in his food) .. and at only $9.99 per bottle -- I'll take it!
LESSON 4 (I am still at DAY 4): CHEESE IS IT. What I noticed is that Mario utilized Parmigianno Reggiano on 98% of
his recipe! What's in that smelly cheese anyway that makes the flavor
stands out. If you are planning to purchase it a local grocery, think
twice. An extra effort to buy in bulk (or big block) will
be more economical in the long run.
Try checking the prices of pecorino romano and asiago as he also loves using them. I got lucky at Kroger as I found low fat ricotta on sale - I'll just freeze them for now. Worst comes to worst and I won't be able to keep up with the pricey Parmigianno - -I'll switch it with my Asiago ( it's a regular in our fridge as we have a teen who loves good cheese for a snack)
LESSON 5: WHICH OLIVE? Today is Day 7: How many olives do I need to stock up? From sicilian, kalamata, mediterranean to whatever olive hierarchy Mario used, If I am not careful, I would probably need another refrigerator to hold those bottles. Today, I looked at the price range and this hobby may be expensivo (a small bottle of kalamata costs less than $6/ kroger sells varities at $8 per lb) if I remain true to the recipe.
Hmmm.. olives is a mainstay in our fridge (we stocked up when World Market near our place closed recently) but I may have to try the cheaper canned version when I have depleted my supply (less than $2 for black olives at Walmart? ..nice)
LESSON 6: TAKE A SUSHI BREAK . Mario overload? It's Day 7 and we are taking a break for dinner. It's like drinking water to clean our Mario acquired palette. Teens are now getting used to the taste of wine in their food that we need to have a Mario free day
So
Sushi break then! Thank heavens that smoked salmon is on our "most
wanted" grocery list - -so we don't have to go out tonight! For more
NON MARIO MEALS , see BUDGET MEALS: My tried and tested $10 (even less) meal that we enjoy
LESSON 7: CLEAN YOUR PALETTE
I am still having a Mario Batali overload - -so good thing I have a business dinner to attend to where I can pause and try some non Mario dishes.
Our cardinal rule in marketing: Investigate how competition is performing and try to benchmark your product offering. Just to be clear- -I am not selling Mario Batali here but in order for me to appreciate Italian food is to benchmark what I have to what is out there. Tonight we took a break from our Batali project - -sort of cleaning the palette -- and went to my favorite French / Italian inspired restaurant. I ordered a sumptuous Italian antipasto platter for appetizer, snapper with veggies for main course and creme brulee' for dessert. Soooooo good (combine with the wit of my new found friend bubbly Heather from Mississippi!) -- perfect dinner!
But guess what! Am i getting used to the taste of wine in my food or is my palette becoming more sophisticated that I know that the snapper is not seasoned well and missing something --because it lacks the simplicity of flavor that Mario used (olive oil, salt and pepper)? Creepy - -I am becoming a food critic after only 8 days? Anyway, Creme brulee is a good break to the Italian pies...I need to pause on the desserts this week so I can appreciate Mario Batali a bit more.
LESSON 8: FISH WITH THE HEAD
Call me lazy but I find it difficult to find a nearby fish market where I live. Lazy me who only relies on WalMart, Sam's Kroger and Schnucks ..so what do you expect - -I can't find "the" fish with the head that I needed for me to attack the fish section in my Batali book.
I was frustrated last night as I missed a day of cooking as I have no ingredients left in my pantry. I was frustrated that I started looking for online italian stores that will ship me frozen fish/meat among other things. But - -who would have thought that what I need is in the small Asian store near my office - Duh! I should know that-- I grew up being served with a fried fish (with the head) on the table almost weekly.
Anyway, I never walked through where the giant freezers are located but it's like a candy store for me when I saw frozen seabass, eels, mackarel and so many weird looking stuff --hmmm..not so sure what they are and who buys them and for what ...but I am guessing Mario will have them in the recipe
Whew! My lesson today - -Asian store baby!
To be updated when I find more easy tips......
