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Robin Asbell spreads the
Tomato 1. Use a paring knife to dig out the core of the tomato. 2. With a serrated knife, cut it into ¼-inch planks across the equator, like you were slicing tomatoes for a burger, then into ¼-inch strips, and then finally crosswise, into dice. Tip: Wherever possible try to run your knife blade against the flesh of the tomato instead of the skin; it’s less likely to slip and will dig in more easily.
Celery 1. With a chef’s knife, make long slices all the way down the length of the stalk, roughly ¼-inch apart. 2. Then, simply cut across the grain and width of the celery, again ¼-inch cuts, to make small dice.
Garlic Garlic can be done similarly to onions, but can also be handled in a less time consuming way with good results, especially in long cooking preparations like sofrito, where the garlic will essentially “melt.” 1. Use the flat side of your chef’s knife laid on top of a peeled garlic clove, (or even better use a vegetable cleaver if you have one), and with the palm of your hand give the flat knife against the garlic a good thwack, smashing the garlic into the cutting board. If that seems too aggressive or scary, you can also simply press down firmly into the flat knife, by using your body weight, and again flatten the garlic into your cutting board. 2. With a rocking motion, use the knife to mince the garlic into small pieces. This method is not as precise as a proper dice, but it is fast, fun, and effective.
Bell Pepper 1. Trim off the tops and bottoms of the peppers and scoop out the seeds and white pith. 2. Split the pepper in half lengthwise from stem-end to bottom and lay the two halves flat on the cutting board. 3. Cut into ¼-inch strips, and then across the strips into ¼-inch small dice. Give the trimmed tops and bottoms a rough dice, too. They won’t be as neat and tidy, but it’s best to use all the edible parts. n
word about delicious whole, real foods through her work as an author, cooking teacher, and private chef. She is the author of “Plant-Based Meats,” “Great Bowls of Food,” “Big Vegan,” “Gluten-Free Pasta,” and more.
Terry Brennan is a p h oto g r a p h e r b a s e d i n Minneapolis , Minnesota. C l i e n t s i n c l u d e Ta r g e t , General Mills, Land O’Lakes, and Hormel. “Working with Real Food is a highlight—I love working with the creative team and, of course, sampling the wonderful recipes.”
Lara
Miklasevics
began her food career on the other side of the camera, cooking at the renowned New French Café in Minneapolis. Today her work as a stylist is in demand at corporations including Heinz, Target, and General Mills, as well as with many magazines. Her experience as a chef helps her make food as appealing on the page as it is on the plate.
Jason Ross is a chef consultant for restaurants and hotels, developing menus and concepts for multiple high profile properties. He grew up and trained in New York City but now calls St. Paul, Minnesota, home. He currently teaches the next generation of chefs at Saint Paul College Culinary School.
Quinton Skinner is the author of fiction and nonfiction books, as well as work in numerous national publications including Glamour, Experience Life, Huffington Post, Delta Sky, and American Theatre. He was senior editor of Minnesota Monthly and METRO magazine, and is the co-founder of Logosphere Storysmiths.
Molly Stevens is a cooking instructor and the author of several award-winning cookbooks, including “All About Dinner,” “All About Braising,” and “All About Roasting.” She has been named Cooking Teacher of the Year by both Bon Appétit and IACP. Her recipes and articles have appeared regularly in a number of national publications, and she is a cohost of the Everything Cookbooks podcast.
8 real food fall 2022
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