Simple can be stunning

Brian Mathae

’ve worked with more than a few chefs over the years who have demonstrated moments of insanity. A great chef needs the perfect balance between the necessary technical skills and the creative art of the culinary profession. In most cases, technical skills can be learned while creative art is a passion driven from within. You either have it or you don’t. Over the course of history, the world’s most creative artists were thought to have a least a shred of lunacy running through their veins. Fortunately for me, I have never witnessed the chef equivalent of Vincent van Gogh cutting off his own ear!

Their passion for what they do coupled with the pressure of a restaurant full of customers has the potential to create some insane moments in the kitchen. Who hasn’t heard the expression “If you can’t stand the heat, get out of the kitchen?” The heat is both literal and figurative. And then there is the personal commitment and sacrifice that can only be described as insane. Evenings, weekends, holidays, birthdays, children’s birthdays and anniversaries are all casualties to the schedule of a chef.

I have a huge capacity to deal with the insanity when it comes from a good heart with good intentions. It’s only the rare few whose insanity and ego are too much to bear. That being said, we can learn from everyone and that helps us grow.

What I learned from one not so sane chef some time ago is that simple can be stunning. He introduced me to granita. A granita is a frozen dish simply made from sugar, water and flavoring of your choice. My understanding is that it originated in Sicily but is prevalent throughout Italy in various forms. Because it is a frozen dish, the freezing process will dictate the outcome. I prefer the courser version with distinct separated crystals. The beauty of a granita is that you can use virtually anything to create the flavor profile. Your inspiration could be some of the most delicious summer fruit you see at the market or a specific flavor like almond, pistachio or even coffee. When you plan on serving it will influence the flavor and sweetness you choose. Will you serve your granita as a dessert, a palate cleanser between courses or an

Strawberry and Champagne Granita

Ingredients (6 Servings)

3/4 pound of fresh strawberries, hulled and quartered

3/4 cups granulated sugar

1 tablespoon fresh lemon juice

1 bottle of champagne or sparkling wine

Directions

Add a splash of water to a large saucepan so the bottom is just covered. Add half of the prepared strawberries and the sugar. Cook over medium heat until the sugar is completely dissolved and the strawberries start to break down. Stir frequently so the sugar doesn’t burn.

SUBMITTED accompaniment to a sweet bun first thing in the morning?

My favorite granita is one with champagne for a few reasons. While the champagne takes longer to freeze, it creates a granita that isn’t as hard as others so it’s easier to work with. Plus the champagne adds flavor and decadence. Champagne pairs well with strawberries, or is it the other way around?

We are nearly complete with the renovation of Hurricane Liquors so I encourage everyone to come check out the new space! Our friendly and knowledgeable staff are available to help you find what you are looking for or make some great recommendations. Only sparkling wines made in the Champagne region of France can be called champagne. There are many great sparkling wines within France outside of the Champagne region as well as across the world. For this recipe

Pour the contents of the saucepan into a food processor, taking care not to burn yourself with the hot liquid. Add the remaining strawberries and puree until smooth.

Using a sieve, strain the puree into a large bowl. Mix in the champagne and lemon juice. Pour the contents into a large baking dish and place in the freezer. After a few hours in the freezer remove the granita and scrape the frozen parts with a fork. Replace in the freezer and repeat a couple of times every few hours until the granita is completely icy and flaky. Hold in freezer until ready to serve. Remove from freezer, scoop into a martini glass, top with a sprig of mint and serve immediately. Enjoy!

I would recommend one of my everyday favorites, Veuve Du Vernay, a sparkling wine produced in France. It’s very affordable and tastes much more expensive than it is. For something a little more elevated we are recommending Cuvee Des Jean. It’s a wonderful champagne made of only black pinot noir grapes.