De-lic-ious Di-sh-es with the Sista Sol-ja house

Made some pretty good food with some friends.

Sista Soljas in the flesh, Lindsey and Solange.

We had Polenta with:

Braised Fennel

Collards

white wine sauteed Portobellos

Good times cooking with friends.

Afterwards, the Pobe got to work cleaning.

 

Yes it's a pants-robe...

Blood Orange with Watercress

I decided to make a simple salad the other day.
I was really in the mood for some nice spicy Watercress.
I had a good Blood Orange the day before.
2 Blood Oranges, Supremed.
1 Bunch of Watercress, Chopped.
1 Cucumber, de-seeded and Sliced thin.
Extra Virgin Olive Oil
Salt
Pepper.
Simple is sometimes so good!

Roberta's is killing it....

I recently started to work at Roberta's in brooklyn.
The brunch is easy and fun to work.
It was a good feeling to get back into a kitchen and just cook.
Head pizza slayer Anthony made me an amazing Pizza.
Ramps with Ricotta.
If you haven't had ramps, get them.
I get them from the Union Square Farmers Market Wednesday and Sunday.
I will inform everyone about them more in the coming days.
The pizza was heavenly.
Good Char.
Thin.
The creamiest Ricotta you've ever tasted.
Light but full of flavor.
Get to Roberta's fast, it's an awesome place.
http://www.robertaspizza.com/

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Share The Cellular Freedom from Matt Webster on Vimeo.
The summer is here and another video will be coming soon.

Lot of Work to Do...

To get this....

Back to this.....

Oh well, it was fun while it lasted.

Ryan O' Connor

Ryan O' Connor from chris field on Vimeo.

Ryan and I have been friends for a long time.  Maybe you saw his break through part in Visual Freedom?  I made that part happen.  I visited florida recently and we got to hang out.  Great friend, Great times.  There's a little Jack Moran cameo in there.  Enjoy this little clip.

Testing Pizzas

I periodically go through bouts of distraught on how I should run the Pizza station at Whole Foods.  I came to the realization that I like pizza, but I wouldn't go there to get it.  Some of my favorite pizza places have a very different style of pizza than what we have to make everyday.  Artichoke, Roberta's, Otto and all of my other favorites have a very thin crust and would be considered Neapolitan Style.  The best part about Neapolitan is that they typically cook it in a 800 degree (or higher) wood-fired stone oven.  Most of the people who work the Pizza at Whole Foods tend to be frightened if the oven even reaches 510 degrees.  Once we were done making pizza for the night, I cranked the oven up and let it heat up for over an hour.  I didn't have too much more time to make my pizza, so I started to make it when it was at 675.  It was simple, a margherita but with capers on it also.  I stretched it by hand, instead of the lame dough stretching machine that we normally use.  The only problem with stretching that I didn't think about before is that I couldn't stretch it bigger than the pizza spatula.  I had a lot more dough than I wanted, but I said what the heck it'll just be a puffy crust on the edge.  It cooked very quickly, under 5 minutes I'm pretty sure.  I put the Basil on after it came out.  I wish that I had used half of the dough so it wasn't as puffy and had the oven at least 100 degrees hotter.  It tasted pretty good however.  Who knew what a little nice olive oil, salt and pepper could do for the sauce.  We may never make pizza like that at Whole Foods but it was a good learning experience.