Kitchen Revelations

Will I ever cook my way through an entire cookbook like other obsessive foodies? Or write a food blog, which spawns a best-selling book, that leads to selling the rights for a major motion picture starring Meryl Streep? Probably not anytime soon. However, as I make my way through the wonderful new cookbook, "A Platter Of Figs And Other Recipes" by Chef David Tanis, I realize anything is possible. David Tanis is the Chef six months a year at the iconic Alice Water's restaurant, Chez Panisse, in Berkeley, California. The other six months, he lives in Paris, France. I have dined at Chez Panisse once, in the cafe upstairs, which was a wonderful family style meal with fresh, seasonal, and locally produced ingredients. I have not yet had the pleasure of dining downstairs in the restaurant where David's menu is prepared and served all under his watchful eye.The closest I may ever come to tasting his food is by preparing and eating the recipes I make from his cookbook. I do know that David is fast becoming one of my culinary heroes. My first introduction to the man and his recipes was in an issue of Saveur, the culinary magazine. They featured a story about him living in Paris, shopping in the open markets, selecting foie gras, pork loins, tender greens and herbs for a salad, all for a dinner back at his Paris apartment. I immediately gravitated to his food sensibilities and tastes. With his clear descriptions on various techniques and simple recipe instructions, accompanied by step-by-step photos, I was inspired to run to the grocery store, to purchase my own pork loin roasts, garlic, and rosemary. Dinner turned out beautifully that night! I even tried my hand at making a proper vinaigrette for hand-washed greens, all by David's instruction. I ended up with the simplest, tastiest, well-seasoned mix of salad greens I have ever put together at home. Who knew you are supposed to salt your greens before dressing them? In "A Platter Of Figs" David has thoughtfully prepared several menus for each season and removed the guesswork about what to buy and what to avoid depending on the time of year. As shoppers, we often assume that because the ingredient is on sale year round in the grocery store, it must be good at anytime. Not according to David. For instance, garlic is at its best in summertime, especially for raw preparations. As a home cook, when I follow David's recipes, I never have the sensation that I am in way over my head. My daughter and I recently decided to use some blueberries from our local Farmer's Market for his blueberry and blackberry cobbler recipe. My husband even ran out late at night to purchase brown sugar for the crust. Let me say, it was totally worth the grocery run and the hour long bake time. All the flavor of the berries was intensified when paired together. The crust or topping was heavenly as well. I must mention the beautiful photography, included in A Platter Of Figs. The food does not look fussed over and styled beyond anything I could ever do. As I flip through the pages, I think, "I could make those crusty toasts, topped with ricotta cheese and cherry tomatoes", and then I do. The results always surpass my expectations, with layers of flavors bursting forth, and ingredients that compliment each other. "A Platter of Figs and Other Recipes" is worth buying and adding to your cookbook collection. I have not cooked my way from beginning to end as David may have intended. However, I do stick with the seasonal approach because I understand the value in that. I don't believe he would be offended by me randomly choosing recipes, as long as I utilize what's in season at my local market. I imagine, he is similarly inspired when he strolls through the Paris markets smelling, tasting, and sizing up potential ingredients for the evening's meal.