Back to basics....

I hope everyone had an excellent 4th of July holiday and I want to say I thoroughly enjoyed my time off and on vacation! However, even on vacation I did some cooking, and some thinking and some planning in regards to cooking. Partly I was inspired by my recent library find: Ad Hoc at Home by Thomas Keller which I have begun reading, analyzing, note taking and basically devouring! The other part of inspiration came from a  family trip to Old Sturbridge Village, which is in Massachusetts and is an "experience early New England life from 1790-1840" to quote their website. There I took this picture:

This village uses the techniques and "equipment" of the time period to make the meals they eat and showcase to visitors. Can you imagine making this in a "stove" that is basically a fireplace? As we toured their herb gardens and vegetable gardens and saw the fresh milk and cheese making...I thought how simple food really is and how often we make cooking so complicated.
       So, I am embarking on two culinary journeys over the next few months until school starts back up for me and the kids again. The first is a "back to basics" approach in which I plan to use Thomas Keller's book and other resources to hone some dormant skills and try to rediscover the simplicity of ingredients and food. The second approach came from an interest in history reignited by our trip...and in this case family history. My great-grandmother was Chinese and I regret that I didn't have the desire to learn more about her cooking or her culture and while I do prepare some Chinese dishes...I have a lot to learn. My plan is to experiment more with Asian, do some research and more cooking to gain the experience I really want to have in that cuisine.
      I look forward to sharing the journey, the recipes and as always all my other cooking adventures (and misadventures) along the way...right after I enjoy my last night off and some sushi from a very good local place!!!

Cook Crook Technique: Coring a Pineapple

Some people drool over fashion, car or travel magazines. I drool over food magazines AND kitchen equipment catalogs, especially Williams-Sonoma. I love the photography and I love seeing all the gadgets. However, over the years I have learned some of those gadgets are just not necessary and not worth the expense and clutter in your kitchen.

Take for example the pineapple corer/slicer. Maybe it's because I visited my grandparents in Hawaii every other summer growing up and I watched how easy it is or maybe it's because every time I try to use one of these easy, time saving gadgets, I spend more time figuring out how to properly use the gadget to get the result I want.

So, today I am going through the pineapple slicing and coring process! Start with one fresh pineapple. If  has no soft spots, doesn't smell too strong and the green leafy part can pulled gently from the fruit, it's ready.

Slice off the top and the bottom, making flat ends.

 Now cut the "spiny" parts off, being careful to cut just deep enough to remove the outside but not ot remove too much flesh.

 In the end your pineapple should look like this. Then all you have to do is cut the fruit lengthwise into two halves and then those halves into two lengthwise halves, creating quarters. The core can then be easily sliced out of each quarter.

 Dice and store in an airtight container or use immediately.

I am not a baker so you'll never see a recipe for pineapple upside down cake, but I love grilling pineapple on its own, using it in kebabs, and in this recipe: Roasted Pepper and Pineapple Salsa courtesy of Guy Fieri.