The Naked Chef

Yesterday when we were out running around with Dad Max wanted to stop in Borders. He ran straight back to the cookbook section and declared that he had to buy me his favorite Jamie Oliver cookbook so I could use it for my cooking (how could I complain?) Tonight's dinner was nice because I got to be the trusty sidekick, but Max did most of the work and planning in cooking dinner and it turned out great! We made a very flavorful pork roast with vegetables and pan au jus mixed with some leftover port, plus mushroom risotto with garlic, thyme, and parsley (yum!) So, those were the two recipes he introduced me to from the cookbook, but then we also saw some great vine tomatoes at the grocery so we made a tomato basil salad to go with the other dishes. It was a feast, it was all so good. When I took a picture of my plate Max complained saying that then everyone would see we ate the tomato salad at the same time as everything else instead of before hand, and they would know this was wrong. I insisted that there was no such thing as wrong when it all tasted so good together, and assured him that even if anyone thought it was wrong they would get over it when they saw and read how good it was.


Max's cooking is like mine in that he uses his past experience or other recipes to change or improve a recipe that he is following. Sometimes I stick to the recipes exactly, but if I don't think it will hurt to add or take away something, I'm not afraid to try it (and neither is he). The sad thing was that he ran around the grocery store grabbing everything as fast as he could and then was ready to leave. I admit that it usually takes me a while to shop, but this is because I like looking at/for things, getting ideas, and comparing products. But also, the person I have the most experience shopping with is Craig and he didn't usually run through the grocery when he shopped with me. This could have been because I was distracting to him and he just couldn't remember what he wanted to get, so it took him longer, or he could have been stalling purposefully so we had more time to talk, but whatever the case, he took his time more and I liked that. There are lots of times when I'm cooking something new and there is a technique or ingredient I am not familiar with, and I wish Craig was there to tell me whatever I am missing out on. He is a good teacher. Also, he's good at helping me figure out where to get things...like I found a recipe that uses mascarpone cheese, and I've never had that or used it before, so I don't know where to look for it. They probably have it at the regular grocery near the cream cheese or ricotta, but I don't know that for sure, and I don't know what it will taste like. I guess what I'm really saying is that I miss cooking with Craig. And I'm really tired, so I'm going to bed now, but if you're ever looking for a good risotto make this one and pair it with the pork or anything else you like (even eat it by itself). Aside from the food we had far too many glasses of wine and then some grappa with dessert which even when it's good stuff it is still like drinking lighter fluid.