Chef Tom’s Tantalizing Techniques

Cooking for over forty years it’s fun to find crazy-good methods of creating serious yumminess. Here are three. My fave is the sweet potato.

Poached Scrambled Eggs

Daniel Patterson’s Poached Scrambled Eggs

Serves 2

These are the quickest and fluffiest of scrambled eggs, made with an exceedingly forgiving technique. Though this recipe serves 2, you can scale up or down freely. Depending on how you plan to dress them up, you can also salt the water to taste without threatening the integrity of your eggs — if you’re serving them minimally, with just a ribbon of olive oil and sprinkle of flaky salt, go ahead and salt the water till it tastes like the sea, as you would for boiling pasta or blanching vegetables.

Ingredients:
4 large eggs

2 tablespoons extra-virgin olive oil (optional)

Fine sea salt

Freshly ground black pepper

Directions:
Crack each egg into a medium-mesh sieve (or narrow-slotted spoon), letting the thin white drain away. Transfer the remaining yolk and white to a small bowl. (Note: If your eggs are very fresh, you can skip this step.) Beat the eggs vigorously with a fork or whisk for 20 seconds.

Set a medium saucepan filled with about 4 inches of water over moderate heat. Put a strainer in the sink. When the water is at a low boil, add a few large pinches of salt, then stir in a clockwise direction to create a whirlpool. Pour the eggs into the moving water, cover the pot and count to 20.

Turn off the heat and uncover the pot. The eggs should be floating on the surface in ribbons. While holding back the eggs with a spoon, pour off most of the water over the strainer. Gently slide the eggs into the strainer and press them lightly to expel any excess liquid. Tilt your strainer from side to side to release any trapped water (you can even drain them on paper towels, if you like).

Scoop the eggs into bowls, drizzle with olive oil if desired and season with salt and freshly ground black pepper.

Roasted Pasta

Roast Pasta Before Cooking it. 

After roasting for about 10 minutes, the pasta emerges from the oven a golden, almost reddish brown. Rehydrate in water in the fridge for a couple hours. Then cook it as you normally would. The result is nutty and toasted; an amped-up version of the food you’ve probably eaten thousands of times. The texture is strange: very al dente, almost a bit rubbery, but this will correct itself once you pair it with a pan sauce.

How To Roast Pasta:

Arrange 1 pound (453 g) dried bucatini or spaghetti on a roasting pan in an even layer two bucatini deep. Toast in a 350° F oven for 10 to 15 minutes, until a deep golden brown.

Let cool completely, then place in a plastic bag and add water. Close the bag, pushing out air, and let hydrate in the refrigerator for 2 1/2 hours. Alternatively, you can cook the pasta after it cools—just note it will take longer (more like 15 minutes) than un-roasted pasta, and it will likely not get past the al dente point.

Proper Pairing:

  • Pair with a simple sauce that will let the nutty, toasty pasta flavor shine, like Cacio e Pepe, which Ideas in Food
  • no-cook ricotta, olive oil, and parsley saucewould be excellent, too.
  • As would a no-cook tomato sauce, come summertime.
  • Or try in a springy Italian take on chicken noodle soup.
  • The pasta’s al dente texture is perfect for brothy dishes or soups where normal dried pasta can quickly turn mushy

Roasted Sweet Potato

Creamiest, Fluffiest Sweet Potato

Serves 1

What the heck? In freezing, ice crystals form in the potato which break down the protein and sugar, creating a creamy texture. The dark spots on the outside are caramelized natural sugars. This you will love.

Ingredient:

1 med-sized sweet potato, scrubbed and dried

Directions:
Freeze potato completely.

Once frozen through, preheat the oven to 400. Transfer the potato to a baking sheet lined with parchment.

Bake until the skin separates, and the sugars bubble out and you have dots of burned sugar on the exterior. Around an hour.

Split in two, lengthwise, fluff flesh with a fork, serve with butter and your favorite toppings.

Or this, from my favorite chef Yotam Ottolenghi:

Mash inside of potato until smooth. Leave to cool slightly, then stir in ¼ teaspoon of salt, a teaspoon of lime zest and two tablespoons of yoghurt.

Combine another two tablespoons of yogurt, a small, minced garlic clove, and a teaspoon of good olive oil. Spoon on top of the potato and drizzle a tablespoon or two of pomegranate molasse.

Top with cilantro leaves, sliced fresh chili, a sprinkle of sesame seeds and another tablespoon of lime zest.

ON THAT NOTE

The Clark Family

The Clark Family Creative (aka Colt Clark and the Quarantine Kids)

Colt Clark – Dad and Band Leader

Cash Clark – Bass, guitar, keyboards

Becket Clark – Percussion

Bailey Clark – “The Moves” and The Pink Guitar

Aubrey Clark – Mom and Producer

Quarantine Coolness

Just found this family of cool quarantiners. A dad and his three kids making the most of life during shutdown. Their YouTube channel has over 150 videos (and yes, Ellen had them on her show). While most kids their age are playing video games and lego’s, these kids are rockin’ it.

Here are their most viewed, but your can click here to pick and choose.

Gimme Shelter

Baba O’Riley

Come Together

BONUS TRACK

(THERE ARE SO MANY!)

Walk Like and Egyptian (warning: Cuteness Overload)

=CTH=

Chef Tom is currently transitioning from Personal Chef to Private Chef. He also teaches cooking classes, caters small parties and leads overseas culinary tours. His specialty for the last twelve years has been cooking for people with food allergies and sensitivities. His motto is “Food should give you pleasure, not pressure.”

Check him out at www.hippkitchen.com

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