I Love Making Pasta Every Single Day !

22 Oct

The idea of cuisine being a passion, career, or art form had not occurred to me until I was in college, even after years of cooking for my family’s casual restaurant. At that time I was searching for something to which I could devote myself entirely, but no subject or discipline seemed to provide any sort of genuine satisfaction.

One breezy night in the autumn of 2009 my father had invited me to dinner at the renowned Gramercy Tavern in New York City, my first experience of truly fine dining. It was during this meal that I first noticed the beauty and intention of a composed dish. That very night I was searching Google restlessly to try and gain a greater understanding of the culture of fine cuisine; Seasonality?… Molecular gastronomy?… Farm-to-table?… El Bullli?… Ramps?…It has been a very interesting three years since those sleepless nights spent wondering if I was crazy, or if I really was feeling the undeniable urge to pursue the life of a chef.

When I set out into the world of the kitchen I was never surprised by the long hours or intense physical and mental pressure (And burns), which is the very nature of this career, because my earlier experience had prepared me for that. The surprises came in other ways and all of which reinforced my feeling that I was born on this planet to be a chef! At first it was adrenaline, or the intense passion I felt to always produce food to the best of my ability, no matter how daunting the demand was. Secondly, immersing myself in food culture allowed me to realize the great wealth that lies in the traditions of my Italian American culture. Suddenly every holiday became a truly magical event where I gathered invaluable inspiration and sought to retain as much of my cultural heritage as I could from my elders. It is in these moments that I catch brief glimpses that define who I am in the world; what I eat on Christmas Eve today is the same as what my great-grandparents ate on their first Christmas Eve in America. Salut! Another surprise is what I have learned about myself after spending some time “on the line”. I have come to realize that I am unique; I am inherently different from the majority of the population. When a normal man wants to enjoy a wonderful Friday night out at a great restaurant and impress his possible future ex-wife. I want to be the guy sweating over the grill in the back making sure that his, just like every other patron’s swordfish is cooked perfectly. Because, the treasure that is good food needs to be shared, that’s why!

Ultimately I strive every day to hone my cooking techniques and acumen   with the goal of someday being able to truly express my self, my feelings, and my experiences through the medium of food. This, I know takes years of silent devotion and dedicated service in the path of the masters who have gone before us.

Dig In !

-Patrick

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Basquestage Candidate Post: Autumn Pork Chops

19 Oct

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Roasted Pork Chops with Harvest Hash and Blackberry Whiskey Sauce 

The autumn season In the northeastern United States is a wonderful time of the year for many people, and I am one of those people. The changing color of the leaves, crisp dry chill in the atmosphere and newly rediscovered smell of firewood combine to create what feels like a magical electricity in every breath of the wind. The summer has passed and now it is time to fatten up for the long winter that lies ahead and squeeze every ounce of fun out of the remaining days of comfortable weather before the year’s first frost. This dish is inspired by Autumn in a couple of ways. The fresh apples that are now appearing in the markets, the smoke of the bacon, and the nutty comforting flavor of roasted organic pork chops. Even the rustic homestyle plating is my way of paying homage to the Fall season in all its glory.

ImageIngredients:

  • 2 shallots
  • .5 cup of apple cider
  • 1 poblano pepper
  • 75 ml Bourbon Whiskey
  • 1 apple
  • 10 Blackberries
  • Olive oil
  • 15 fingerling potatoes
  • 2 6 Oz. Pork Chops
  • 350 grams of bacon

1. Begin by getting the potatoes sliced longways through the middle before bringing them to a boil and allowing to cook partially or for about four minutes.

2. Peel and thinly slice the shallots before sweating them over a low flame in 1 tsp. of olive oil and a pinch of salt until they are evenly golden brown.

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3. Fire roast the poblano chili on a grill or grill pan on all sides until the skin is completely black and blistered. After peeling off the charred skin and disgarding the seeds, slice the pepper long ways about the thickness of the shallots.

4. Slice the sides of the apple off of the core and using your knife on an angle, slice into long triangles.

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5. In a large cast iron skillet bring 1 tablespoon of olive oil to high heat. Just before it begins to smoke add the boiled potatoes and apple slices face down being careful not to overcrowd the pan. The water content in the apples will create steam and hinder browning if there is not enough space in the pan. Do not move the potatoes or apples until they are sufficiently browned on one side. It is also very important that the pan is hot enough to avoid having the starchy potatoes stick to it.

6. At this point, sauté the potatoes and apples a few times before adding the sliced bacon, roasted peppers, and sweated shallots. Sauté until all of the elements are completely mixed. Keep the pan warm in the oven while you cook the pork. NOTE: Thinly sliced bacon it will over cook if added too early.

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7. Generously season the pork chops before searing them on one side in a very hot non stick pan with olive oil. When the pork is perfectly browned on one side flip it over and move into a 450 degree oven for about 3.5 minutes or until it feels medium rare. Remove from pan and allow to rest.

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The chops getting their beauty sleep.

8. Pour off some of the excess pork fat (ahem… PHAT!) before deglazing the pan with the whisky. Over a high heat tilt the pan towards the fire and stand back while it explodes into a large flame, (being careful not to singe your eyebrows off). Allow the flame to burn for 10 or so seconds before extinguishing it with the apple cider. This high flame technique will create the most vibrant flavor. While the cider is boiling down, add the blackberries and one sprig of thyme. Cook down the sauce until it becomes thick enough to coat the back of a spoon, then add 1 tsp. of butter and swirl it around to create a luscious and rich sauce. The butter also balances the tang of the blackberries and completes the flavor of the sauce. If the pork is seasoned properly in the beginning, no additional salt should be needed.

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Burnin down the house! (Sorry mom!)

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9. Slice into the pork, which by this time is rested yet still warm. Arrange the sliced pork around a textured heap of the harvest hash browns. Lightly drizzle the sauce around the plate and on the pork including some of the cooked blackberries. Finish with a scattering of finely sliced mint leaves and a drizzle of extra virgin olive oil. 

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DIG IN !

-Patrick

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BasqueStage Candidate Video

11 Oct

Hello, I’m Pat!  This is my first post of many. Hope you enjoy!

BasqueStage Candidate Video

About the video:

For the last three years, my life as a cook and aspiring chef, has been many things: exciting, adventurous, stressful, grueling, and at times… insane. But never once regrettable. Through the best of times and the worst of times, the heat of the kitchen has given me a feeling of well being unlike anything else I’ve ever known. My desire for culinary perfection is rooted in my determination to succeed in what I feel is my calling in life, as well as my need for creative expression that is satisfied through cooking. The opportunity to train under some of the world’s best chefs in Spain, would assuredly be a defining step towards completing my goal of someday being a respected chef.

- Patrick Cappiello

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