November 12, 2003 Ask the Chef Article

November 12, 2003 ... Ask the Chef ... John Pisto

Q: Hi there Chef, We're wondering if you have a wonderful minestrone soup recipe?

Thank you, Diane and Jeff

A: Hi Diane,
It sure is soup time. The chill in the air, short days, long nights all point to good hearty home cookin'. can be made a couple of different ways. Minestrone means "big soup", nice and thick with beans, pasta, or peas. It can be topped with a pesto or just parmisano and is hearty enough to be considered a whole meal. So let's start with a large pot.

Minestrone Soup Recipe

3 carrots (peeled and diced)

1 large onion (cut into large dice)

1/2 head chopped celery

1 bunch parsley

6 chopped garlic cloves

Sauté in olive oil until lightly brown. Now add either beef or chicken stock or water - it all works. Add 6 quarts of liquid. Next add 1/2 head white cabbage, 2 turnips, 3 fresh ripe chopped tomatoes, a handful of dried porcini mushrooms, 1/2 lb. of green beans, 2 cups peas (frozen are okay). Cook altogether till done 30 to 40 minutes. Serve in bowls and drizzle with extra-virgin olive oil, fresh grated Reggiano and cracked black pepper. Note: You could also add some broken up angel hair pasta or make a pesto with basil, garlic, pinenuts, and grated cheese.

Q: Hello, Please let me know where to buy chestnut flour.

Thanks,
Via e-mail

A: You can find it in the Monterey area at Monte Vista Market (831)373-3737 or Itel Foods call Phil at 901-9149, these guys will ship to you.

Q: Dear John, About 5-6 years ago, you shared with us on your show recipes for chorizo-broiled oysters and Sammy Hagar's tequila shrimp. If possible, can you please repost these recipes or e-mail me a copy? Thank you for your help. I moved from Monterey to Sacramento about 4 years ago and really miss your show. Thanks again. Angelique Juarez-Garcia Via e-mail

A: Angelique, here is your "Tequila shrimp ala Cabo Wabo". Peel and de-vein some shrimp (16 to 20 per lb. - about 20 shrimp for two diners). Have ready 6 minced garlic, 1 bunch chopped cilantro, salt and pepper, 1 jalapeno diced, 1 bottle of Sammy's Cabo Wabo Tequila (save some for margaritas), & 4 limes. Salt and pepper the shrimp. Add all of the shrimp to a medium hot frying pan and start making them dance in the pan.

They will be cooked enough in 2 to 3 minutes. Remove shrimp from the pan. Add oil and 1/2-cup butter, chopped garlic and cilantro. Add jalapenos and cook 3 minutes just until garlic is cooked through. Add back the shrimp, squeeze the lime, carefully then add 2 oz. of Cabo Wabo. Make sure the heat is on medium THIS WILL FLAME UP SO BE CAREFUL! Let the flame die down then add a piece of butter, whisk well and serve. Serve with soft tortillas, fresh salsa, guacamole, beans, bacon and onion rice, and a nice green salad. Ole!

Q: Dear Chef,
Whenever I make lasagna the center always collapses. I was told I can prevent this by using béchamel sauce as a filler, but then the lasagna gets too wet. What am I doing wrong? How do I prevent the lasagna from collapsing?

Via e-mail

A: Ah, sounds like a case of sinkhole-itis. Possible problems - your pasta is over-cooked; there is way too much sauce, too much filling or your sauce is too watery. Here are some of my tried and true lasagna tips. First, use only one thin layer of béchamel sauce. Second, the pasta needs to be a prominent part of your lasagna so use only thin layers of sauces - don't drown it. Also, bake it longer as the pasta will absorb liquid even when it's baking. And finally, make sure your pasta is about 3/4 cooked when you start layering.

Q: John, Good to see you looking so well. I was wondering where you can find a variety of caviar locally? In particular, the ones you featured on your show. The spinach-wasabi caviar.thank you always for great shows.
Via e-mail

A: That's right, its caviar time again. Give these folks a call, they will ship directly to you. Tsar Nicoulai Caviar or Sunshine Foods (415) 543-3007. Tell them Pisto sent you.

Q: I'd like several different recipes for guacamole. I just watched the show with you and Mario cooking chorizo and eggs for breakfast - that's the best! I believe it's an old show. Should I get your cookbook or how else can I get it?

Chuck Stewart
East Boothbay, Maine

A: Hi Chuck. I believe I spent some time in your fair town and remember it well - great lobsters. After mashing your avocados you could add crumbled bacon or chopped tomatoes (with the juice squeezed out). Or, how about some chopped up lemon?

The main thing about guacamole is that the avocado is just right, meaning not under-ripe! I'll tell you what, if you want to send me some lobsters, I'll experiment for you. In the meantime, here is the basic Guacamole Recipe: Two avocados coarsely mashed in a medium sized bowl. Add the juice of 1/2 a lemon (or two limes) and two tablespoons of chopped onion (yellow or white), 1/2 teaspoon salt, two tablespoons olive oil and two cloves of pressed garlic. Fold ingredients together. Refrigerating for an hour will bring out the flavors. Final tip: if you leave the avocado pit in the guac, it will keep it from turning brown. Try stirring in some bay shrimp meat - should be delish!

For more info about John Pisto's fine restaurants

in Monterey, California, click here.

Last "Ask the Chef" Article ♦ Index of "Ask the Chef" Articles