The entire time we were filming, producing and editing Cooking for the Clueless, I was excited about finishing it so that I could have it in the “Local Directors Only” section at Fayes Video & Espresso Bar. Don’t laugh! This is the local video shop across the street from our tiny apartment in San Francisco. In a neighborhood with Tartine Bakery, Bi-Rite and its Creamery, Delfina and Dolores Park are all within a block, Fayes stands tall as an awesome spot with great indie videos, better coffee than Tartine and the best bench on the block.
Living in the hood almost 7 years now always came with a daydream of being part of the local club of those who have put their passion into producing a film, documentary or short. Now, there’s something for those of you who are clueless in the kitchen. If you can’t buy the video, RENT IT! Available for rent only at Fayes.
I have to tell you that I never thought I would be writing about sausage. I know guys love it, so maybe I’ll have more manly men reading my post this week :0). My mother might say that it’s vulgar, but I just have to tell you about my new fascination with FRESH sausage (I know that sounds funny, keep adult commentary to yourselves).
Back to the kitchen…it’s easy to get very bored when you’re first learning how to cook, so I’m always looking to try new things – something other than chicken breast, you know? Last month, I was cruising the meats section of my supermarket and noticed some fresh Italian sausage on sale, next to fresh andouille and fresh chorizo. I grabbed a couple packs and headed home to experiment. After an easy 12-minute boil for the Italian sausage, I threw it into Deborah Dal Fovo’s spaghetti al pomodoro recipe. The next night, we made German-Style grilled sausage and mashed potatoes! SO DELICIOUS! The andouille was used in an awesome egg scramble for brunch and the chorizo, home-style burritos. Now, we make a sausage meal about once a week. Really easy, since the sausages come wonderfully seasoned and it’s great to buy them fresh (less preservatives and all that stuff)!
Here’s a favorite savory sausage recipe variation from a Kiwi cookbook I bought while traveling in New Zealand a few years ago:
- 6 pork sausages
- 1 large onion
- 1/4 cup sugar
- 1 ounce malt vinegar (30 ml)
- 1 cooking apple
- 1/4 cup flour
- 1/2 ounce Worcester sauce (15 ml)
- 5 ounces water (150 ml)
Coarsely chop apple, onion and place in casserole dish. Mix in other ingredients and submerge sausage in the mixture. Cover and slow cook at 250 degrees F for 2 hours. Serve with creamy mashed potatoes and green beans or peas.
Pizza Tossing Class with 9-time Champ, Tony Gemignani
Just when you start to believe that you are useless in the kitchen, you also realize that it’s not “cute” to be clueless anymore! I was invited to a “Pizza Party” with 9-time World Champ, Tony Gemignani, at the Dacor Showroom in South San Francisco and volunteered to be a “student” with no expectations except that I would certainly throw dough on someone’s head! This photo is proof that ANYONE can learn how to cook or at least toss pizza like a pro (if you just “throw” yourself out there). All you need to do is find a good teacher and listen carefully. After a few cuts, scrapes and burns (minor hopefully), you’ll be on your way – like I am. Share your learning epiphanies here!
Photo credit: Kira Stackhouse, Nuena Photography
Pizza Champ, Tony Gemignani, Works the Crowd