What's Laird Drinking Now?

I have been fortunate in my life to know quite a few really talented chefs. Most of them, contrary to food centric TV shows do not say very much. One of the most talented, instinctual chefs I have ever met said a good bit; but very little about food. He was quick to wax poetic about music or bend your ear about the state of the world, but his views on food always seemed to be spoken on the plate.

On the few times he enlightened me about cuisine, Jim always seemed to get back to an idea taught to him by one of his mentors. “Three notes”. That is it and that is all. “A dish should have three notes”. More than that and it gets all muddled.

A basic truth in cookery is that the easy mistake all young, inexperienced cooks make is trying too hard. When bitten by the culinary bug, we rush to incorporate everything in the spice rack and pantry. The seasoned chef knows that less really is more.

If you have a good ingredient, you should let it speak. Anything added should lift its flavor and aroma, not mask it. Sounds easy, it is not. The temptation to add a dash of this or a pinch of that can be almost overwhelming.

Today I decided to make a meal with Jim in mind. The Hanger steaks were already marinated, so they do not count. The various veggies, however, were all made in three note accordance.

Oven roasted carrots with shallot, tarragon, and bacon fat: simple as using the unwashed sheet tray I roasted bacon on for breakfast. Add some shaved shallots to the carrots, and roast for forty five minutes at 375 or until fork tender. Toss with fresh tarragon.

Smashed peas with mint, pecorino, and olive oil: lightly poach baby green peas, then lightly pulse in food processor with fresh mint, shaved pecorino, and a hint of EVOO. Serve on toast.

Brussels sprouts with butter, soy, and lemon juice: Oven roast thirty Brussels sprouts with butter for twenty five minutes in 375 degree oven . Toss in bowl with juice of one lemon and two tsp. soy sauce.

Many thanks to Jim for his culinary wisdom. I learned many things from watching you cook. I learned at least one thing about food from hearing you speak.