Archive for July, 2012

We treasure our heirlooms…

Tuesday, July 17th, 2012

‚Ķand the people who grow them. Now that Massachusetts’ farmers’ markets are once again in full swing we welcome the return of award-winning heirloom tomatoes grown by Carl and Marie Hills of Kimball Fruit Farm,¬†in Pepperell, MA. A third-generation family farm, Kimball’s offers more than 60 varieties of heirlooms seven days a week at a dozen Metro-Boston locations, as well as at their own farm stand¬†on the Massachusetts/New Hampshire border.

Kimball Fruit Farm Carl Hills

Carl Hills with heirloom tomatoes at the Brookline Farmers Market

Why buy tomatoes grown and sold by local farmers?

American chef-writer Deborah Madison notes in Vegetarian Cooking for Everyone that¬†“good tomatoes require conditions opposite to commercial needs — hand-picked, vine-ripened fruits grown from seeds that predict flavor rather than shipping capabilities‚Ķ.” In The Theory and Practice of Good Cooking, James Beard offered this pithy summation:¬†‚ÄúWe find in our [super]markets the small, round, generally unripe ‚Äėcannon-ball‚Äô tomatoes, sold in plastic containers, which for my money are not worth buying….‚ÄĚ

Need yet another reason?

They have such evocative names.¬†Big Beef, Radiator Charlie,¬†Moneymaker, and¬†Mr. Stripey¬†are not mobsters in a graphic novel or thoroughbred horses, they’re tomatoes!

Mortgage Liver heirloom tomato

Heirloom tomatoes have colorful names; these Mortgage Lifters are from Kimball Fruit Farm

What exactly is an heirloom and how can you save your own seeds?  

A¬†basic primer is offered at Seed Savers Exchange, a nonprofit organization whose mission is “to save North America’s diverse, but endangered, garden heritage for future generations….” Seed Savers–and similar organizations–do this by building networks of people committed to collecting, conserving, and sharing heirloom seeds and plants, while also raising awareness of the value of genetic and cultural diversity. To learn how to save your own seeds–and more–visit the Saving Heirlooms page at the Seed Savers Exchange website.

A tri-color stack (recipe)

“One of many things we like to do with gorgeous heirlooms is to stack them. For example: We might place a yellow slice atop a red slice with a green slice on top–adding between each either a layer of¬†burrata or mozzarella cheese and then topping it off with a vinaigrette.” So replied Jules’ Owner-Chef Anita Baglaneas, when we asked for a quick and easy recipe for a hot summer night.

Or, we may make a Greek-style heirloom-tomato salad–one with chopped olives and peppers and feta between the multi-colored layers, and then top this off with crumbles of feta, a drizzle of vinaigrette, and one of Jules’ feta-philo purses.”

Both approaches sound great, we said.

“These are just a couple of ways Jules capitalizes on summer’s bounty!” Anita exclaimed.

Photo Credits: Liz Muir

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For our favorite ‘food writer’ on the occasion of his 141st birthday

Tuesday, July 10th, 2012

Marcel Proust in 1900

Because we are huge fans of the formidable French novelist Marcel Proust (1871-1922), and because today marks his 141st birthday, we honor this writer with a post of his own because he was a master at exploring human sensation and is renowned for his ability to write about taste.

American food writer and chef¬†James Beard,¬†in his foreword to¬†Dining with Marcel Proust: A Practical Guide to French Cuisine of the Belle Epoque, observed:¬†“I feel that Proust must have had a deep sensual and intellectual appreciation of food…. I am certain he must have possessed the faculty I call ‘taste memory’; that he enjoyed a good meal–whether a picnic, a luncheon in a garden or a formal dinner–not for the moment but for a lifetime, storing it in the memory….”

Recapturing time through taste and smell

Petite Madeleines

The most celebrated passage in Proust’s seven-volume, 3,200-page novel¬†In Search of Lost Time¬†describes how this monumental work–a fictional “remembrance of things past”–is set in motion when the book’s narrator dips a petite madeleine into a cup of lime-flower tea.¬†“No sooner had the warm liquid mixed with the crumbs touched my palate than a shiver ran through me and I stopped, intent upon this extraordinary thing that was happening to me.”

A subsequent sampling ultimately awakens a long-dormant memory of the same taste-sensation experienced in childhood, and–out of the blue–“something leaves its resting place and attempts to rise, something that has been anchored at great depth.”

What conscious effort and intellect couldn’t recapture is unleashed by the taste of the madeleine dipped in tea. All of a sudden and¬†involuntarily,¬†people and places and the essence of the narrator’s childhood “sprang into being, town and gardens alike” from this cup of tea.

Art meets the science of taste

Taste and smell connect to this part of the brain

In a fascinating book that explores the intersection between art and brain science, Jonah Lehrer, in Proust Was A Neuroscientist, reports that “our senses of smell and taste are uniquely sentimental. This is because smell and taste are the only senses that connect directly to the hippocampus, the center of the brain’s long-term memory.”

“Proust intuited this anatomy,” Lehrer continues. “He used the taste of the madeleine and the smell of the tea to channel his childhood. Just looking at the scalloped cookie brought back nothing.” It was the taste and smell of the little cake dipped into tea that was the “revelation.”¬†

Inspired, not nourished, by food

Up until his mid-thirties, before he committed to writing his masterpiece, Proust frequented the salons of ¬†the¬†Belle ¬†√Čpoque, enjoyed dining with friends, had a strong appetite,¬†and relished a wide variety of food. Some described him as a gourmet.

Over time, though, his habits changed. By 1919 he was so fully occupied with his novel that he rarely left his Paris apartment, where he often worked nights and slept days and eventually subsisted on a diet of croissants and coffee. (At the end of his life Proust drank only iced beer.) Apparently it was no longer food as physiologic sustenance that mattered; instead, it was how he felt about food (and so much else) and what food (and so much else) meant to him that was key.

What if Proust had been able to order from Jules?

Of course we’d never dream of interfering with an artist’s productive habits, but we like to think that culinarily speaking and in terms of health outcomes things may have been different for Proust–that he might have regained his appetite for actual food and been better nourished and lived beyond the age of 51–had he been able to pluck up his telephone (which, in fact, he had disconnected) and place an order with Jules!¬†

If Proust had called on a midsummer day and had asked for a recommendation, we might have suggested a juicy heirloom tomato filled with salmon salad:

Salmon-salad-stuffed heirloom tomato for Marcel Proust's birthday

Happy Birthday, Marcel! Who knows what Jules' heirloom tomato with salmon salad might have inspired!

And, of course, Jules also bakes petite madeleines.

Finally, for “extra credit”…

We know that Marcel Proust isn’t everybody’s cup of tea, but if we’ve succeeded in whetting your appetite for more, you may enjoy the following passage from the first volume of¬†In Search of Lost Time.¬†It highlights the artistry of Francoise, the family cook and “the Michelangelo” of the kitchen. James Beard describes the food Francoise prepares as the unpretentious and savory “glories of French bourgeois food.”

Proust’s writing is as fresh and sensual as Francoise’s food:

“For upon the permanent foundation of eggs, cutlets, potatoes, preserves, and biscuits which she no longer even bothered to announce, Francoise would add–as the labour of fields and orchards, the harvest of the tides, the luck of the markets, the kindness of neighbors, and her own genius might provide, so that our bill of fare…¬†reflected to some extent the rhythm of the seasons and the incidents of daily life–a¬†brill¬†because the fish-woman had guaranteed its freshness, a turkey because she had seen a beauty in the market at Roussainville-le-Pin,¬†cardoons¬†with marrow because she had never done them for us in that way before, a roast leg of mutton because the fresh air made one hungry and there would be plenty of time for it to ‘settle down’ in the seven hours before dinner, spinach by way of a change, apricots because they were still hard to get, gooseberries because in another fortnight there would be none left, raspberries which M. Swann had brought specially, cherries, the first to come from the cherry-tree which had yielded none for the last two years, a cream cheese, of which in those days I was extremely fond, an almond cake because she had ordered one the evening before, a brioche because it was our turn to make them for the church. And when all this was finished, a work composed expressly for ourselves, but dedicated more particularly to my father who had a fondness for such things, a chocolate cream, Francoise’s personal inspiration and speciality would be laid before us, light and fleeting as an ‘occasional’ piece of music into which she had poured the whole of her talent. Anyone who refused to partake of it, saying: ‘No, thank you, I’ve finished; I’m not hungry any more,” would at once have been relegated to the level of those Philistines who, even when an artist makes them a present of one of his works, examine its weight and material, whereas what is of value is the creator’s intention and his signature. To have left even the tiniest morsel in the dish would have shown as much discourtesy as to rise and leave a concert hall before the end of a piece under the composer’s very eyes.”

In Search of Lost Time, “Swann’s Way”
Translation by  C. K. Scott Moncrieff and Terence Kilmartin 

Photo Credits:
Marcel Proust: Wikimedia Commons
Petite Madeleine: Pierre Ferland and Associates
Hippocampus: Gray’s Anatomy, Wikimedia Commons
Heirloom tomato filled with salmon salad: Liz Muir 

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Norbey wraps ‘n’ rolls!

Tuesday, July 3rd, 2012

As is so often the case when we drop by Jules Catering’s always-sizzling kitchen, it was the rapid-fire handiwork of ¬†Chef Grand Manger Norbey Restrepo that immediately caught our eye. On this occasion, Norbey was just starting to assemble Jules Catering’s popular passed hors d’oeuvre, Prosciutto and Fresh Mozzarella Pinwheels.¬†

Pinwheels struck us as being an especially timely construction for the day before the Fourth of July.

Chef Grand Manager Norbey Restrepo prepares to roll pinwheels

 

A cool hors d’oeuvre

Step One in ‘pinwheel’ construction involves unwrapping rolled rectangular¬†sheets of mozzarella, each measuring about¬†6″ X 20″. “As always,” Norbey explained, “Jules starts with top-of-the-line ingredients,” including–in this case–Bel Gioioso’s¬†award-winning cheese and¬†imported Italian prosciutto. “Sometimes, instead of prosciutto, we substitute¬†Jam√≥n ib√©rico (Iberian ham).”

As you can see, Norbey works fast!

After spreading fresh pesto over the unrolled sheet of mozzarella, Norbey neatly applied thin-sliced prosciutto.

After the prosciutto is in place atop the pesto and mozzarella, Norbey will be ready to roll

Then–carefully–he started to roll. “If you try this at home,” Norbey advised, “you want the roll to be nice and tight.”

Norbey excels at forming tight pinwheel rolls

Norbey sliced off the excess on the roll’s long edge (the excess has not yet been trimmed in the photo, below, left), then¬†sliced off a couple of pinwheels so we could see where he was going with all this.

“For easier slicing and so the roll stays intact, we refrigerate the unsliced roll overnight,” Norbey explained. “Then, the following day, we slice individual portions and garnish each with fresh diced tomatoes and basil and a drizzle of olive oil.”

Rolled pinwheels are refrigerated overnight before they are sliced and then garnished

 

As Jules Catering has grown, so has Norbey

Born and raised in Medellin, Colombia¬†Norbey started at Jules as a 16-year-old, in 1998. Beginning on the nighttime cleanup crew, he moved on to nighttime food prep, then daytime prep, and–over time–worked his way up to¬†Chef Grand Manger.¬†

Norbey takes a short break

When we asked Jules Owner-Chef Anita Baglaneas to weigh in on Norbey’s obvious gifts she said, “He has a great palate, a wonderful aesthetic, and an admirable work ethic.¬†I’m so proud of Norbey–just as I am proud of every member of the Jules family team.”

Medellin, Colombia: No wonder Norbey now and then feels homesick for his home town

Photo Credits:
Photos of Norbey Restrepo: Liz Muir
Medellin, Columbia: David Pena, Wikimedia Commons 

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