August 27, 2003 Ask the Chef Article

August 27, 2003 ... Ask the Chef ... John Pisto

Just returned from Europe the other day. All I can say is that it was so hot that even the cacti were dying. Food prices are out of this world there. We are so lucky here in the U.S of A., believe me - God Bless America and God Bless Monterey’s weather!

Q: Dear Chef:

Love your column - very entertaining. You sound like you have a lot of fun on your travels. Do you ever consider taking guests? How does one sign up for one of your adventures? Do you offer guided gastronomical tours? If not, maybe you could consider it. Sign me up coach!

Valarie M, Salinas, Via e-mail

A: Hi Val, Yes we have considered taking guests. In the past we have done 3 cruises where the public was invited to tag along. I did cooking demos on the ship and took folks along with me to the

markets and restaurants. This was a real adventure. Once in Tunisia, while in a rug store in Sauk, they barricaded the doors and, not surprisingly, they sold a lot of rugs that day. Then as we were leaving they started throwing oranges at us. The cab ride back was also a mess as they wanted more money and started hollering, there were six cabs involved. We ended up telling the ship’s captain that we didn’t feel it was a safe port, but that’s traveling folks. Stay tuned, we may do it again.

Dear John,

Thank you for your recommendation to be careful about wine tasting and driving. Our local public bus service, Monterey-Salinas Transit (MST), provides very good connections via routes 22/24 to Carmel Valley Village from either Monterey or Carmel. In Carmel Valley Village it is an easy walk to all the tasting rooms. It is possible to make a stop at Chateau Julien on the way.

Route 21 goes out Highway 68. One can stop at the Ventana tasting room at Tarpy's Road House as well as the new Pavona facility. To make a leisurely excursion and to give an opportunity for a meal, the inexpensive Day Pass is a real bargain. My visitors and I always enjoy the ride through the beautiful scenery of Carmel Valley as well as the peace of mind that comes from the dispensation from responsibility for alert driving that everyone must assume when consuming alcoholic beverages. Please point out this safe and sensible alternative.

Very truly yours, J. McConnell, Via e-mail

Well Folks, great alternative way of transportation for wine tasting. Take the bus and make the driver crazy. I sure wouldn’t want to be the driver when folks leave that last wine-tasting room. Just kidding J. McConnell, great idea!

Hey folks, what a great idea with this fabulous weather why not go down to the beach? Just stir-fry a bunch of vegetables with fish, meat or chicken. Bring some peaches, a bottle of wine, paper plates, napkins, real wine glasses, and bingo! My daughter Gia did this for us on Sunday and let me tell you - it’s not bad here in Monterey folks!

Q: Hi John:
My Ex-Husband in Los Angeles is desperate for a recipe for cured olives. He is harvesting 'local olives' along his driveway, I guess. He says he cracked them and is soaking them in daily fresh water. Then it occurred to him, that he does not have a clue what to do next. So he sends me an e-mail asking for help. He is looking for a 'low sodium' end product, but he will take whatever he can get! Is there any way you can help? And why is he asking me for help? I promised to refer his plea to you in the hope to get his olives pickled and told him to keep soaking away...This is not a joke, even though it may sound like one.

Thank you for any assistance you may be able to provide!
Romy Preece

A: Dear Romy,

Forget the low sodium. Salt is a preservative that keeps the olives from spoiling. While in Croatia, I noticed that bagged olives were kept in ocean water (salt). What you are doing is getting rid of the acid. However for the final product it should have a little bitterness to them. Ron Aliotti gave me the easiest way to process olives using a quart mason jar.

Cured Olives Recipe.
Fill it with slit green olives and spring water. Add 1 ½ tablespoons of sea salt, cap it up and wait three months. To serve the olives drain, rinse and add some dried oregano, salt and pepper, crushed garlic, and a splash of olive oil. If they are too bitter, just give them another month. You can also check my web site as I have written several extensive articles about curing olives.

Greetings John,

I enjoyed the story of the origin of Monterey Jack cheese but thought you'd be interested in what our understanding is at Point Lobos State Reserve. There are original cheese presses at the Whaler's Cabin Museum here, and we tell visitors that the Portuguese dairymen (whalers, too, when gray whales were passing) living at Whaler's Cove originated the cheese and sold it to Mr. Jacks in Monterey, therefore " Monterey Jacks' cheese". It was later copied by other cheese makers and became popular.

Sincerely,

Louise Stuart, Docent, Point Lobos State Reserve

So here’s another version of the history of Monterey Jack Cheese. Thanks for the info Louise!

Dear Chef Padrone John,

This may be the most requested recipe in your home and probably in mine, as well. You would do your readers a favor in pointing out that it was the easiest prepared by the ladies of the night and can be found on most Italian restaurant menus as Pasta Puttanesca just in case the preparation seems too daunting (and anchovies too yucky to handle).

Laurel

We’re talking about 2 different things; hot pasta with raw tomato sauce is one thing. Pasta puttanesca is another. The sauce being cooked has to have some hot pepper for a little extra zip. The recipe I know goes like this:
Pasta Puttanesca Recipe
Saute 1 medium onion, 6 garlic cloves, 1 bunch of parsley in olive oil for 10 minutes. Next add 3 tablespoons of drained capers, 1 small can of anchovies and 3/4 cup of pitted kalamata olives. Keep cookin’ folks, now add a 28oz. can

of tomatoes in puree (not juice) salt, pepper and a bit of crushed red pepper. Boil 1 pound of pasta and finish with fresh (only) grated Romano cheese. Then eat it under a red porch light (optional).

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