Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
- JSOnline
http://www.printthis.clickability.com/pt/cpt?action=cpt&title=Getting+to+...
Sandy D'Amato | The Kitchen Technician Getting to the root of a good lunch in N.Y.
Posted: Apr. 20, 2008 After I had worked at Le Veau D'Or in New York City for about a year, Roland the chef decided it was not so bad having an American around (I was the first American he had ever hired). He decided to bring on another "American foreigner" into this strictly French kitchen. I immediately felt bad for Richard, the new guy. He came with good credentials, having worked for a year at a small bistro in Paris. Although he wasn't fluent, his command of the French language was pretty good, well beyond my pat "Oui chef" and "Non chef" exchanges that I considered conversations. The reason I felt bad was the nonstop verbal hazing he was getting, which brought me back to my first weeks on the job. The difference was when I started, most of what I assumed were insults really didn't have much sting because I didn't understand them. For Richard, each tirade was visibly deflating. As the only two Americans in the kitchen we became quick friends and I tried to keep his spirits up after each verbal lashing. On our days off we would try to visit a new restaurant with a cuisine that neither of us had ever tried. Richard lived off 2nd Ave. on the lower east side of Manhattan - rents there were dirt cheap, and he didn't have much money. His apartment was situated between a methadone clinic three doors away and the Hell's Angels clubhouse on the other side. I always felt a bit safer meeting him during daylight. The upside of this neighborhood was a great amount of inexpensive ethnic food: northern and southern Indian, Czechoslovakian, Romanian and Ukrainian. We met at a small Russian place and Richard had an avalanche of pelmeni, exquisite tasting tortellini-type stuffed dumplings in a pool of gorgeous limpid broth. I had the shchi, a hearty beef and root vegetable cabbage soup/stew affair that was layered with rich, hauntingly deep flavors. Along with a good helping of homemade bread, for less than two bucks we were stuffed.
1 of 4
12/3/2008 2:16 PM
http://www.printthis.clickability.com/pt/cpt?action=cpt&title=Getting+to+...
This became a farewell lunch, as Richard said he was moving back home to Massachusetts to work. He just couldn't take it anymore: living in a hell-hole, along with the verbal abuse from the chef. As much as I tried to convince him it would get better, he countered with "You're just lucky you don't understand a lot of French." I was sad to lose a friend, but we did have a great last supper. Sanford S " andy"D'Amato, chef/co-owner of Sanford Restaurant, 1547 N. Jackson St., Coquette Cafe, 316 N. Milwaukee St., and Harlequin Bakery, is a James Beard Award winner. For more information, visit www.sanfordrestaurant.com.
2 of 4
12/3/2008 2:16 PM
http://www.printthis.clickability.com/pt/cpt?action=cpt&title=Getting+to+...
Fresh dill fronds for garnish Prepare brussels sprouts. Set aside. Set a large soup pot over medium heat. Add clarified butter. When butter is hot, add rutabaga, celeriac, beets and onions and cook, covered, sweating for 10 minutes while stirring every few minutes. Do not let vegetables brown. Add cabbage and garlic and continue sweating for 5 minutes. Add tomato paste, bay leaves and fresh herbs that have been tied together with kitchen string. Cook 3 minutes. Add stock and simmer 25 minutes. Combine vinegar and dry mustard and add to mixture along with the 3 tablespoon salt and 2 teaspoons pepper. To serve, remove and discard bundle of herbs and add more salt and pepper if needed. Garnish each serving with dollops of sour cream, a bit of the seared brussels sprouts and a sprinkling of dill fronds. Note: Brunoise refers to vegetables that are finely diced or shredded.
12/3/2008 2:16 PM
http://www.printthis.clickability.com/pt/cpt?action=cpt&title=Getting+to+...
Guess who wins in showdown between chef and popular dish? Scratching that 11-year itch When it comes to chowder, I'll take Manhattan Cool gazpacho stretches out summer Young chef changes rooms and his perspective
4 of 4
12/3/2008 2:16 PM