Sous Chef

I don't know what's come over us. It's like a heatwave. But better. It's a heatwave in a pan simmering with onions, garlic, extra virgin olive oil, and other flavors that'd likely make your mouth water. Deep, rich organic vegetables fill our fridge and we think in meals. Or flavors. Whatever mood we're in. Arugula, curry, ricotta, flour, thyme. Any…all…mixed…beaten…stirred. After buying JD a few nice things for the kitchen (and, really, he was right about the small forks!), we've been inspired to cook. Well, he's been inspired to cook, and I've been inspired to watch from a chair in the dining room. Safely tucked away from knives, cleavers, and salt.

I've nominated (and confirmed) myself as the sous chef, kitchen manager, and official taste tester. Trust me, every great chef needs me. I offer advice, give nods, and narrate the meal like I was Rachel Ray. But I don't say E.V.O.O. because that's annoying.

Feeling like I need to contribute more to this union, I decided to take pictures. Of the food. Which is TOTALLY EQUAL and gets me out of loading the dish washer. Here's a picture of a culinary creation, complete with our homemade pesto, served on toasted organic foccacia with melted mozerella, and fresh heirloom tomato and basil…

Quick and Easy Pesto…
4 cups of arugula
Half a cup of fresh basil
1/2 cup pine nuts
1 teaspoon sea salt (oh, yes, we're way fancy in these parts)
1 teaspoon freshly ground pepper
1 cup extra virgin olive oil

We simply used the food processor to mix the arugula and basil, then added the pine nuts, then added everything else. Like I said, we're way fancy when we cook. And oh so technical.
We then spread the homemade pesto on the organic foccacia (cut in slices) and placed a thick slice of mozzerella on top, and placed them on a baking sheet. Bake for 4-5 minutes at 425 degrees, and when the cheese is melted, place a piece of fresh heirloom tomato and basil. Eat and enjoy!

Oh. And here's a picture of soy chicken tacos I made. Wait…..did you just hear that universal *thump*?!? That was my Mexican father. Who just fainted because his daughter not only used soy chicken, but put grilled corn in her tacos. Oh the incorrectness of it all! Yes, dad, that's what you get for forcing me to watch Rick Bayless with you late at night.