Tapas, ready to eat: foreground, smoked salmon and creme fraiche, background, roasted peppers with manchego cheese.
Cooking How did you develop an interest in food and cooking? I remember going to a French restaurant in New York when I was in high school, and loving the food and ambiance. I started cooking when I was in college, living in a big old house in Philadelphia with five friends. What would you cook in college? I remember making a cheese and eggplant casserole from the original “Vegetarian Epicure” cookbook. For the holidays, what’s on your menu? Do you prepare traditional family recipes or like to try new ones? I make some traditional favorites, but I also like to try new recipes. My son Thomas has become a fantastic cook, so I like to enlist him. Katie and Herbie are good cooks, too. Sam likes having everyone cook for him. What is one ingredient you love to use in your recipes? I can’t imagine cooking without garlic. My favorite special ingredient would be saffron because of the fragrance and flavor. What is your favorite piece of cooking equipment? A large Calphalon sauté pan, which I’ve had for about 30 years. I have prepared countless family meals with it. What is your favorite meal to cook? I love making boeuf bourguignon when my kids Cooking, continued on page 80
Sliced pork tenderloin with a spice rub cooks in a cast iron skillet.
On eating When you and Herb traveled to Spain, what was it like eating in the Basque country? The Basque region of Spain, especially in and around San Sebastian, is renowned in international food circles for being the home of innovative and exquisite cuisine. We didn’t eat in the most highend restaurants, but the food in the family restaurants and pintxos (tapas) bars was spectacular. What was your favorite meal in Spain? We had two dinners at Arraunlari in Hondarribia. Menu highlights were the calamari, monkfish and a luscious dark chocolate dessert. How did the food compare to local Basque restaurants in Bakersfield? The food we had in San Sebastian and Hondarribia is completely different from what we enjoy locally. Fish and seafood are prominently featured. The vegetables and seasonings
are extremely fresh and original. What is your favorite local restaurant and what do you order? Sorry, I can’t choose just one. For dinner, chicken piccata at Uricchio’s, the salmon at Luigi’s and shrimp Vallarta at La Costa Mariscos. For lunch, the salmon salad at Mama Roomba and the arugula/manchego salad at Moo Creamery. What is your favorite cuisine? French cuisine is my favorite, but I also love Spanish and Italian. I can’t possibly choose just one dish. How many cookbooks do you own? What's the title of your favorite one? 75. “The Bistros, Brasseries and Wine Bars of Paris” by Daniel Young. I love it because it transports me to Paris. The cookbooks I’ve used most often in recent years are the “Barefoot Contessa” books by Ina Garten. Eating, continued on page 80 bakersfieldlife.com
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