This spring, I was thrilled to work with my ultimate culinary hero, Chef Thomas Keller, who described how he learned to make gnocchi in the Italian country side by a bonafide Italian grandmother. They shared no language but the language of food. I love that image; one of the world's most celebrated chefs working with a little old lady learning the unspoken secrets of pasta making. Magical.We had another wonderful Italian cuisine moment last week on the Standards of Excellence Global Kitchen with the talented and terrific Chef Adolfo Veronese, owner of La Forchetta Catering in San Francisco. Granted, he did speak English, but still, he passed on a wonderful recipe with simple Italian components that was delicious and really fun to watch.
Global Kitchen Chef Stage Event
Grilled Eggplant Rolls with Roasted Bell Peppers & Goat Cheese with Basil Pesto Sauce
2 Japanese eggplants
1 small log of domestic goat cheese (apx. 4.5oz.)
1/4 cup (2 oz. ) heavy whipping cream
1 red bell pepper
1 yellow bell pepper
zest of 1 small lemon
Salt and pepper
Turn on your stove top burner to high. Hold the pepper with a pair of tongs and char it by bringing it close to the flame or element. Rotate the pepper slowly to char the whole surface including the top and bottom. The purpose is to burn the skin and not cook the pepper so keep it close to a heat source. Place the pepper in a bag and close the bag by rolling it up on the top. Set aside for 15 minutes. During this time the moisture of the pepper will soften the charred skin. It will cool down making it easier to handle.
Open the bag and remove the pepper. Working over the sink, rub the black skin off the pepper. Most of it should slip off pretty easily. Wipe it with a paper towel to remove any extra specks. You can also rinse it under cold water. Slice open the pepper and remove the seeds and stem. Slice into strips and season with a little olive oil, garlic, salt and pepper.
In a medium bowl add the goat cheese, lemon zest, whipping cream, salt and pepper. Mix and set aside.
Slice the eggplant lengthwise. Salt and pepper both sides and fry with olive oil. Let cool. When cooled lay the side down and add the goat cheese and two strips of roasted bell peppers. Then roll the eggplant tight. Set on a plate and add the pesto sauce and serve. Will serve 10 people as an appetizer.
Basil Pesto Sauce1 cup fresh basil leaves
¼ cup freshly grated Parmesan cheese
½ cup extra virgin olive oil
¼ cup pine nuts
2 medium sized garlic clovesSalt and freshly ground black pepper to taste
Combine the basil in with the pine nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Makes 1 cup
How good was it really? Just ask the young kids who came back for seconds! Yes, EGGPLANT, PEPPERS and GOAT CHEESE! He is that good! Thanks, Chef. Try the recipe and tell us what you think.
NEXT TRICK: Operation C.H.E.F. Youth Culinary and Nutrition Camp at the Fresh Starts Cooking School. 44 kids ages 10-15 and tons of fresh produce.How good was it really? Just ask the young kids who came back for seconds! Yes, EGGPLANT, PEPPERS and GOAT CHEESE! He is that good! Thanks, Chef. Try the recipe and tell us what you think.
I already have my dancing shoes on! I never really take them off... http://www.operationchef.com/
Also, we have a WINNER of our Miele vacuum raffle as described here by Chuck Terra of Standards of Excellence Appliances in San Rafael. Get this, her name is RACHELLE!
Rachelle Ellis of San Jose is our winner! Alas, not me...
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