
Thinking Outside of the Box
OMG, what an annoying day at work. Talk about High School Confidential - a cabal of office workers GOSSIPING as if their life depended on it.
Well…I came home and decided to cook and try to forget about small-minded people. Cooking, at the right time and place, is something I love doing — as long as the iPod player is cooking, too.
On the menu:
Peppers and Eggs (because in NYC, I am reunited with my beloved Italian frying peppers and thoughts of my parents’ kitchen – Italian peppers were unknown, unfindable in my former residence, L.A.)
A hybrid recipe combining what I’d learned (by watching) as a kid and what I gleaned from Frank Pellegrino’s Rao’s Cookbook (steam the peppers and onions, instead of frying – healthier).
But…this time, I had leftover shallots, so I diced them, FRIED them in olive oil (let’s face it, a slightly browned shallot or onion is to die for), added the peppers, covered the pan and let them steam for 10 minutes.
Poured a glass of Chateau Ste. Michelle chardonnay, still in the fridge, a gift from dear friends visiting on the eve of New Year’s — unbelievably delicious.
Queued up the iPod:
- Bad As Me – Tom Waits (from his new album) – INCREDIBLE!!!!
- Cracked the eggs into a bowl (as I learned on a old Jacques Pepin video – crack them on the SIDE – no shells in the egg mixture – PERFECT!
- Next on the queue: Baby I Don’t Care - Elvis Presley (if you think you’ve heard the real Elvis on AM radio, you are so WRONG!)
- Took out the fork (also from Jacques Pepin – use a fork, NOT a whisk, for a perfect blend) and beat the eggs…
- Largo al Factotum (Figaro, Figaro, Figaro…) (Barber of Seville) - OMG, so beautiful and exciting as I beat the eggs – I add some Locatelli Romano, black pepper and a tiny pinch of salt to the egg mixture, continue beating…
- Taste the peppers – about five minutes to go…I heat a croissant in the toaster oven – I am decadent tonight with no thoughts of calories…
-Una Voce Poco Fa (also from The Barber) begins – I am enraptured!!! Ecstatic!!!
- Pour the egg mixture into the peppers and shallots, stir around gently…
- Pour more wine; Voce Poco Fa is crescendo-ing…
- Croissant is ready – I take it out…
- Flip the peppers and eggs (I remind myself to get a stove-to-oven pan to avoid the step of “flipping”)
- from iPod player: The Barroom Girl by Chuck Wells – ahhhh, the sublime juxtaposition!!!
- Peppers and eggs are ready; slide them onto an oven-proof dish for warming up later when my man gets home from work…
- Slice open the croissant, place a couple of wedges of the peppers and eggs on top, drizzle the AMAZING “Austin’s Own” Original- Mild Barbecue sauce on top – a gift from my brother in TX and his very special S.O.
- Take a bite…and I’m in HEAVEN with scrumptiousness!!!
- suddenly, on the iPod: Be-Bop-A-Lula by Gene Vincent (which makes me think of an excellent movie scene in: The Year of Living Dangerously (a gem of a Peter Weir film) – where that song is playing, and in Saigon!!! During the war!!!
- bite into my sandwich — OMG, it is SO good..
- Because the Night starts playing — no.. not Bruce Springsteen (though he wrote it, of course, propers to him…) — not Patti Smith (an amazing cover!!)… no…my favorite rendition by Natalie Merchant (10,000 Maniacs – MTV Unplugged) – if you’ve never heard it, you must find it. It’s ravishing…
- almost done with my fantastic meal…then, Airmail Special by Benny Goodman starts playing – my brother, Will, turned me on to this piece — and, what can I say? Thank you, Will! It really SENDS me!!!
Life is beautiful
and Good Night!