Archive for Chef Tom

Chef Tom – Caldo and Collier

Posted in Food, music, Opinion, Recipe, Review with tags , , , , , , on November 28, 2020 by segarini

Caldo Verde (Green Soup), a nutritious bowl of sausage and greens, thickened with potato, originated from the Minho Province in northern Portugal, where it has been eaten for centuries. It is a simple, modest, yet comforting dish that’s often served at the beginning of a meal, but with a nice hunk of whole grain bread and perhaps a simple salad, can be eaten as a light dinner.

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Chef Tom Melts a Tuna

Posted in COVID 19, Food, life, music, Opinion, Recipe, Review with tags , , , , , , on November 21, 2020 by segarini

A Tuna Melt is the ultimate comfort food sandwich, especially if you spend a little and make it with the good stuff. Flavorful tuna fish salad, slices of sharp cheddar cheese, and freshly sliced tomatoes all melted together in a skillet on a thick, crispy golden bread. Your favorite chips, a crisp pickle, and a good beer. And the game. What else is there.

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Chef Tom and the Tatin Tartes

Posted in Food, music, Opinion, Recipe, Review with tags , , , , , , , on November 14, 2020 by segarini

The tarte Tatin (tart ta-tan) was apparently named after the Tatin sisters who invented it by accident and served to their hotel guests anyway. It quickly became their signature dish. The technique is a puff pastry shell topped with fruit (usually apples) that have been caramelized in butter and sugar before the tart is baked. The tarte is then inverted onto a plate, with the pastry on the bottom.

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Chef Tom – Thank You, Cheeses!

Posted in COVID 19, Food, life, Opinion, Recipe, Review with tags , , , , , , , on November 7, 2020 by segarini

A updated repeat from back when all this craziness started.

Welcome to Grilled Cheese Heaven.

Who doesn’t love grilled cheese sandwiches? Thick artisan bread, lots of melty, yummy, fatty** cheese. Pure comfort food.

Not on anyone’s diet, I know, but SIP has required us to grab comfort for our aching souls in any way we can, right? Perhaps by now, hopefully, as I am writing this on Friday, we can use this All American combo to celebrate our return to The Good Guys being back in charge. If this finds you slinking sadly into your cave, read on anyway, as these recipes will provide brief comfort at least.

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Chef Tom says A-WA to Falastin’s Fine Cuisine

Posted in music, Opinion, Recipe, Review with tags , , , , , , , , , , , , , , , on October 24, 2020 by segarini

Put on some warm socks, sit your lounge-pants-t-shirt-covid-haircut down in front of your computer (like you ever left), grab a cup of tea, or coffee, or a cocktail (the boss ain’t here anymore), and give this a watch. Sami Tamimi is the business partner of my favorite chef Yotam Ottolenghi. He and Tara wrote a beautiful cookbook (which I now own) called Falastin (pronounced Palestine).

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Chef Tom – A Potato Chip Omelet, a Plum loco Chicken, and Musica desde la calle

Posted in Food, music, Opinion, Recipe, Review with tags , , , , , , , , , , , , on October 17, 2020 by segarini

This recipe, adapted from the cookbook “The Family Meal: Home Cooking With Ferran Adrià” (Phaidon, 2011), is a study in simplicity. The chef of El Bulli, the famous Spanish restaurant, Mr. Adrià created an omelet reminiscent of a Spanish tortilla that comes together in minutes using only eggs, salted potato chips and olive oil. As with any recipe calling for just a few ingredients, quality truly matters here, so opt for the best potato chips, the finest olive oil and the freshest eggs.

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Chef Tom – Winner! Winner! Chicken Dinner!

Posted in Food, music, Opinion, Recipe, Review with tags , , , , , , on October 3, 2020 by segarini

Sometimes simple is the most elegant solution to an evening meal. With a good roast chicken in your repertoire you can choose from a thousand different sides, depending on the season, and never go wrong.

One simple meal, from three incredible chefs. For technique, these go from easy to more advanced (although the most advanced is still pretty straightforward).

Choose your favorite, or practice all three.

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Chef Tom – …and The Beet Goes On

Posted in Food, music, Opinion, Recipe, Review with tags , , , , , , , , on September 12, 2020 by segarini

The Beet goes on ….

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Chef Tom’s Cowboy Soup and Story

Posted in Fiction, Food, life, music, Recipe with tags , , , , , , , on August 8, 2020 by segarini

If I were on a Cooking Show the Story Title (daily prompt) would be my Secret Ingredient. The genre would be my choice for flavor profile.

Flavor Profile (Genre): Western

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Chef Tom’s Food n’ Noir

Posted in Fiction, Food, music, Opinion, Recipe with tags , , , , on August 1, 2020 by segarini

Stories are back.

Reminder: these are from a writing program called Round Robin. Some RR’s are three weeks long and some are six. I have to write a short story every day based on a “prompt” I get from my teacher. The rule is to set the timer for twelve minutes and start writing, and stop when the timer goes off. I can do some research beforehand, and do some editing and polishing up afterwards, I just can’t make the story any longer.

I decided early on that I would treat the daily prompts like a “secret ingredient” on a cooking show. I have to come up with something tasty with whatever the teacher gives me. To come up with a “flavor profile” I choose a different literary genre. I love the variety, like trying out a new language. With some of the stories I really like the characters and the setting and the pace, so I’ll re-visit the storyline and keep it going.

Below is my attempt at Noir, or Hardboiled Detective. Four chapters so far. The titles are the daily prompts.

If you really want it to be fun, play the Noir jazz tunes at the end of this post while you’re reading. Continue reading