Lisa's Culinary Atrocities

     What to waffle what to waffle…I know!  My favorite new meatballs: Quorn Meatless Meatballs.  It was the first waffling in my cute little apartment and it was dandy, I tell you, dandy!

“Great with pasta, Swedish meatball-style dishes, meatless meatball grinders and more! Delicious Quorn Meatballs are so flavorful and succulent that your meat-eating friends and family will not be able to tell the difference!”

This is true—I love these meatballs.  As a matter of fact, they are the ones that Robert and I served at our Tapas and Wine dinner at Dazzle, and they were a hit!  Made of mycoprotein rather than soy (so, mushrooms), they are a lot more meat-like than your typical meatless meatballs.  *There’s egg in them so they’re not vegan.

I made Capellini pasta with Trader Giotto’s Traditional Marinara Sauce, TJ’s new organic 100% Spanish garlic infused olive oil, roasted garlic, shaved Parmesan, Romano & Asiago cheese, and TJ’s new flower pepper which has rose, calendula, lavender and cornflower petals. Mmmhmmm.  I must say, this pepper is outstanding…as is the garlic olive oil.  One might think I work at Trader Joe’s, but I don’t—I am simply having a love affair with them. I also had a wonderful salad that included pea sprouts and microgreens…Trader Joe’s…yup.

Conclusion: While I do love these meatballs, I know that meaty-meatballs would have been a greater success.  My grand notion of marinara and garlic olive oil filled divots of yum was quenched as the Quorn meatballs are a bit too firm, but it was not a total failure, oh no.  The meatballs were kinda crunchy on the outside and soft on the inside.  If I cooked meat in my abode, this would be a really fun thing to do…

     I giggle because Robert insists on calling me a Chef, but I am not.  I will be, years from now, after willfully incurring many more cuts, burns, tears and triumphs.  Regardless, I humbly and gratefully accept his declaration.  I am very well aware of what is required to hold this title and am more than willing to put in what it takes (and more) to truly represent it’s meaning.  I will get there.  I can taste it.  I can feel it. It will be mine. Yes.

There’s lots of exciting things going on right now, the biggest of which is our upcoming tapas dinner with wine pairing at Dazzle Restaurant and Lounge.  If you don’t know, Dazzle is “One of the Top 100 Jazz Clubs in the World.”  Robert is the only Chef that has ever been given the great honor of being a guest-Chef there, and he’s done this for the past 6 years.  Tailcoat kitten here. Yep.

This will be the second time we have worked together, but our first big important dinner in a full kitchen.  We have spent a lot of time planning the menu and while it is definitely going to be a challenge, we feel very confident that this will be a great success.  This will be a major step in our new direction and I am thrilled to finally be here.  A whole new world is about to open up and I am ready to grab it.

Seats are limited and filling up crazy-fast, so if you’re here in Colorado, please come.  We’d absolutely love to feed you.  Yay!

     Well today’s the big day: my first professional cooking event and Robert’s first cooking event with a sous chef!  We are catering for the Gift of Jazz, “a Colorado Non-Profit organization formed in 1995 to support the past, present, and the future of Jazz in the Rocky Mountain Region.”

Had you told me earlier this year after starting my silly little blog that I would be living a dramatically different life, in a different state, and spending endless hours joyfully cooking for fun and profit, I would have laughed and suggested medication.  Proof here that dreams do happen.  Big big BIG dreams. I am so incredibly humbled that I have been afforded the extraordinary opportunity to not only live my dreams, but walk into this new life as green as green can be…with someone who has spent his life getting where he is today. Sheesh!  It both brings me to tears and makes me jump madly about.  I am honored.

Yesterday was eventful: Robert surprised me with a beautiful black piped chef’s coat;  what an absolute sweetheart.  It was incredibly surreal trying it on and looking at myself in the mirror—sort of felt like a mix between wearing my college graduation cap and gown for a whole week (yup, I really did that) and trying on wedding dresses (nope, haven’t done that.)  I love it, but I don’t feel worthy!

We then went to Dazzle to pick up our food, came home for a quick nap and got to it! Food covered the table and filled the refrigerators, wine was consumed, and Tapenade Provençal, Creamy Parmesan Dressing, Marinara, Lemon & Thyme Chèvre, and Minestroni were created.   After a long, glorious night of cooking we teased our weary little heads with far too little sleep and popped (ok, shuffled) our way into the kitchen again this morning.  The pink pre-sunrise sky and warm beaker of coffee is welcoming me to one of the greatest days of my life thus far…

Today will be even busier: Manicotti Florentine, roasted garlic butter, crostini, Tiramisu and Raspberry Coulis, then off to feed our wonderful guests food full of loooove.  YeeHaw! Time to get to it!

     Soooo, I am in Denver!  What a week it has been, full of travel, fun, sadness, food, wine, martinis, and wonderful wonderful WONDERFUL people.  I honestly never thought I’d see my feet here again, EVER, but, well, here I am and for good reason. I am very pleased with my decision and it feels good to be back home, seeing old friends, being near family and starting a brand spankin’ new life full of mystery and intrigue. :)

The drive from Portland to Denver was a wild one as we saw every season and type of weather possible.  It was also a very important trip as I got to bond with a very special person that I have never really had the chance to spend time with alone: my biological Father.  This means the world to me—to us both.  A new relationship is born and will be lovingly fostered.

Now that the initial whirlwind of my arrival is subsiding and the house is getting organized, it is time to get on with it!  Many good things are happening.  Le sigh!

The major reason I moved to Denver was to collaborate with Chef Robert Church, author of The Tao of Tofu, in numerous activities and ventures.  This is unbelievably exciting for me (both of us!) as I will be able to exchange knowledge with someone I have immense respect for, be trained by a Chef, and participate in all sorts of foodie events from eating to cooking to traveling to planning to throwing grand parties to…you name it!  In addition, Robert is a truly dynamic person and I am thrilled to be a part of his world.  I am absolutely beside myself…my dreams are becoming reality…passion lives! 

Already, Robert has set up two major events for us and many smaller ones.  I cannot describe my feelings about this in itself; the fact that this incredible Chef and man wants ME to cohort with him, permanently.  Wow. WOWOWOW. Lots of learning will be taking place in a short amount of time and I am so very ready! Viva para la comida!

The two biggies coming up are:

- Saturday, December 18th, we will be catering DazzleJazz at Dazzle which is “consistently getting the highest marks from local and national media as one of the top Jazz Clubs in the world.” Each month the Gift Of Jazz Society holds a lunch for their members and they hand-pick a Chef.  This is a great honor!

- In February we will, as Co-Chefs, be hosting a reservations only tapas and wine tasting event at Dazzle, complete with a flamenco player.  We will have the entire restaurant to ourselves!  Robert has done this many times, with different themes, and now he has ME to help!  VERY exciting! I need to use more exclamation points!!

We are well on our way to taking over the world, one bite at a time. That’s the goal!

Umm, what about that Portuguese Potato & Kale Soup, you may be wondering?  Well, my second night here Robert made us some soup that was out of this world.  The recipe below will be in his new cookbook, so lucky you and lucky ME!  Thank you Robert for sharing this!

Portuguese Potato/Kale Soup

2 Tbs. Olive Oil

1 Med. Yellow Onion, Diced

2 Cloves Garlic, Minced

8 C. Vegetable Stock

2 lbs. Yukon Gold Potatoes, Peeled, Chopped

1 Bunch Kale, Flowering Leaves Cut From Stems and Chopped

Smoked Spanish Paprika

Sea Salt

Italian Parsley, Chopped

1. In a soup pot, saute the onion in the olive oil until translucent.

2. Add the garlic, saute briefly until fragrant.

3. Add the stock, bring to a boil.

4. Add the potatoes, cover, and simmer about 20 minutes or until the potatoes are tender.

5. Puree the soup by using a wand blender or by transferring in batches to a free-standing blender. If using a free-standing blender return to the soup pot.

6. Add the kale and simmer 20 minutes more until tender.

7. Spoon into soup bowls and garnish with the paprika, salt, and parsley.

Serves 6

NUMnumnum!