Midnight’s around the corner and I’m buzzing like a hummingbird in the midst of its mating ritual. I walked into our house not long ago after a full day at Da Vinci’s kitchen, where I was on my feet hour after hour after hour. There’s no way around it—I’m pooped. However, the thrill and satisfaction that fill every cell of my body are irreplaceable.
Since I must rise with the sun tomorrow in order to make it to my yoga class before I race back to the restaurant, I will only share with you a few quick notes from another day of my apprenticeship.
I was announced “The Queen of Soup” by the chef, which was accompanied by an imaginary drum-roll and crowning. I didn’t do a good job with imagining the crown though, as it’s kind of tight and makes my head itch. I took the title nonetheless and made SPICED BEET SOUP finished with fresh parsley flakes.
Also, it seems I’m in charge of the Family Meal every time I’m there. No problem; let me do my magic. Today I was given three whole chickens to run with anyway I desired.
My vegetarian friends, now comes the part where you should close your eyes; or better, think of it as a commercial break and go make yourself tea, or run to the bathroom, or go feed the fish, or clip your nails, or… you know. You may not like the next paragraph.
I decided to cut the chickens into separate parts, and bake them in the oven (at 375°) seasoned with spices, a bunch of fresh thyme, bay leaves, garlic, and white wine. Thirty minutes later I pulled out a hot tray of tenderness hard to describe. I used the drippings from the tray to flavor spaghetti that completed the meal, and tossed it with a handful of freshly chopped parsley. Was it a light meal? Hell, no. Did I want to bath myself in that tray? God, yes!
Among a dozen of other tasks, I was also entrusted with making so called ONE BITE of my own design. One Bite is literally a 1-bite dish that is served as a gift from the chef in many high-end restaurants, or between courses, when guests choose a full tasting menu. (The tasting menu requires a whole new entry, which I will surely get to in the near future. That’s so much fun!)
Let me have drum-roll again tonight, as if I don’t toot my own horn, who will? Here comes my ONE BITE, Ladies and Gents:
This is PICTACHIO-MASCARPONE CREAM OVER A CUCUMBER DISC FINISHED WITH LIME ZEST AND A CROSTINI thank you very much. This little thing could serve as an appetizer at your next house party, so feel free to take the idea and make it your own. I’ll tell you what I did, and you may get inspired.
Into a food processor I tossed a handful of toasted pistachios, one clove of garlic, about a teaspoon of coarse sea salt, and a few cracks of black pepper. The machine did the work for me and turned the nuts into a coarse meal. Next, I added softened mascarpone cheese (maybe 1-2 tbsp), a big handful of fresh cilantro and let the blade spin again until everybody merged into a coherent mass. If the mixture seems too thick, you can add a drizzle of extra virgin olive oil. Small circles I cut out of my cucumber slices; then I topped them with the cream, lemon zest and the cracker. Voila! ONE BITE for ONE MORE BITE.
I take just a tiny bite of credit for it though. Chef Jason Fullilove is such an inspiration. Not only does he experiment and finds new flavor connections every day, but also he encourages us all to dig deep and find our own ingenious voice. He challenges us, but never leaves unsupported. He’s available at all times, and finds sheer enjoyment in sharing all his knowledge with anyone interested. I think I’ve found my hen that lays golden eggs (no offense, Chef). I will follow him as far as I can before he files for a restraining order.