Man with a Pan Page 3
Of course, in those days, all recipes were considered secrets, regardless of race, creed, or color. People just didn’t talk about food casually. That would come later. It was all very intimate and happened in that secret chamber behind the swinging door. Especially the everyday dishes. Teaching someone how to cook red rice implied a profound level of trust and love.
All popular dishes have a couple of little tricks that always get left out in the pointillist prose of recipes. In Charleston, the grand old white ladies of my grandmother’s generation created a locally famous cookbook in 1950 called Charleston Receipts. It’s an archaeological wonder. Each page is decorated, at the turning corner, with a tiny silhouette of a black mammy in an apron, working at the kitchen table or presenting a tray of food. (Like I said, cringe inducing.)
Many of the recipes are accidental time capsules. The recipe for string beans lists its top ingredient as
1 package frozen French-cut string beans
And then it suggests this handy instruction: “Cook string beans by direction on package.” Others are simply inscrutable and epigrammatic. As a result, the red rice recipe always left me with a pot of burnt red glop.
It took me almost twenty years of talking up red rice with old society ladies, black islanders, and a few drunken sailors to cadge enough of the secret cheats that will yield excellent red rice. The final tip, to do nothing at the end, came from another childhood friend, my godmother’s son, Thomas Barnes. Here, as a public service, is my favorite way to cook South Carolina Low Country red rice (with no haiku and my love to Thomas).
Cook three or four pieces of really good hickory-smoked bacon in a cast-iron skillet. It should be smoked bacon, or what’s the point? What you really want out of the bacon is, OK, bacon, but also: the smoke. So don’t skimp. Buy the good bacon. Fry it at a low temperature for a while so that it slowly loses its fat and gets really crispy.
Pour off the fat until you have about a tablespoon or so of chunky bacon gunk in the pan, and in that, sauté a diced medium onion and half a green bell pepper. When they’re soft, toss in a couple of pinches of salt and add a large can of diced tomatoes. Skinned fresh tomatoes are great, but only in high tomato season, late summer. Otherwise, go with canned. Many add tomato paste here (as in Charleston Receipts), but the problem with tomato paste is that it makes everything taste pasty. Skip that. Go with canned diced tomatoes—not whole, not pureed—because the diced ones break down mostly but not entirely, giving the final result the perfect (I hate this word, but what can you do?) mouthfeel.
Simmer that concoction for ten more minutes; then add a cup and a half of rice—preferably Uncle Ben’s parboiled long-grain rice. I don’t quite understand why. There is something about how the parboiled works at taking up the tomato concoction more easily than any other kind of rice. Anyway, there’s about a decade’s worth of Christmas-party chats with Mom’s friends and creekside beers with acquaintances of friends invested in that little tip. And it works like a charm, so just do it and you’ll be happy.
If the result is stiff to stir, then add a splash or two of chicken broth. Most recipes suggest that you cook thereafter on the stove top. But don’t do that. Instead, cover the skillet with tinfoil and put it in a 375°F oven for thirty minutes. Remove the skillet from the oven and put it on the back of the stove. Do not peek under the foil. No one knows what mystery is taking place under there, but it has something to do with liquid and rice, and like the spontaneous combustion of heavy-metal drummers, it’s best left unsolved. As Thomas told me: “It’s best not even to look at it.” Remove the foil eventually—after ten minutes, say—and sprinkle the rice with bacon bits. All leftovers are better the next day, served either hot or cold, or you can fold them into an omelet like my nephew Jim does for a brilliant breakfast.
* * *
One day, not all that long ago, my twelve-year-old daughter, Yancey, announced that she and her friend Emma would cook dinner. I was having some friends over and had already put together my own menu. But no, she insisted, waving photocopies of recipes in my face. She and Emma would do it. They had already scoped out what ingredients were lacking in the kitchen. All I had to do was drive them to the store. Once I got them going, they shooed me from the kitchen, and thus began an afternoon that quickly swelled into family legend.
This production in the kitchen involved putting up a rampart of chairs to keep out unwanted spectators. Whenever any adult’s orbit would wing near the kitchen, a squall of girlish gestures would erupt near the barricades, ordering him away. The entire Saturday afternoon took on that feeling of an earlier time, not that many years ago, when the kids would seal off a room and announce they were practicing to put on a play for the adults. Under no circumstances were we to peek.
Those plays were hilarious because the kids were trying to show off their ability to mimic the world as they knew it—the plot of a bedtime story or some recent event that struck them as crucial in their lives. What made them especially entertaining was the kindly recognition of just how bad they were at acting and writing dialogue and improvising. The pleasure for the parents and the kids was always laughing generously at the boffo display of sheer ineptitude.
Translate this comedy to a room full of fire, sharp knives, whole chickens, and several jumbo canisters of (redundantly purchased) Costco oregano, and you have the makings of a tragedy, if not a fiasco.
But at the beginning of the evening, the two girls brought out a bewilderingly brilliant four-course meal, all made from scratch: gazpacho salad, chicken-barley soup, pork loin, chocolate mousse. When Yancey brought in the gazpacho salad, the room reacted to the bright array of color nestled on the Bibb lettuce. She said proudly, “Look how we plated it!”
We all thought: Way too much Food Network for this kid. But actually that wasn’t it. The girls didn’t really watch the Food Network. If anything, that whole Iron Chef vocabulary has simply permeated the culture, creating a generation with the descriptive powers of a sommelier and an easy ability to use “savory” and “umami” in a sentence. What accounted for the quality of the dinner was the fact that the girls had been watching us, really studying us, the adults, as we prepared meals.
I realized that the story of the generation raised in the postfeminist era—my generation—was one that could be told as a history of a single room, the modern kitchen.
The avoided place of my childhood had been a battleground in the 1970s, the place from which all women had to be emancipated. Now it had been reentered by men and women alike. Its repute as a ghetto for women’s work was as remote to these kids as the reputation of colonial frontiersmen for being smelly. That room had been completely renovated—often literally, definitely metaphorically.
It had been remodeled, not only because we now admitted guests and friends there, but because a lot more was going on in there than the preparation of food. Today’s kitchen is to our time what, say, the front parlor or salon was, at least in our imaginations, to the late nineteenth century. It is more than a place where people gather; it is a place where ideas are hatched, practiced, learned, and acted upon. It is a gathering spot for chance encounters and the millworks of family values.
When I bought the house I currently live in, I found the old kitchen door in the basement. It was the exact same one from my childhood home—same plastic push guard beside the same fossilized handprint of generational grime. The previous owner had remodeled the kitchen and made it into one of the showcase rooms in the place. My kitchen now boasted panoramic views of a large green backyard and participated with the rest of the house via a wide, generous, inviting hallway. There was no door at all; rather, the space was merely another grand architectural staging area on par with the living room.
For us, this reinvention of the kitchen was not a deliberate act. It just sort of happened after we brought our first and then second child home from the hospital. We ended up in the kitchen a lot. Almost all of the first two years of child rearing involves putting food into babies’ mout
hs. Sometimes that food gets thrown across the room or splattered from beneath a slammed fist or reappears along projectile trajectories. The kitchen is unquestionably the best place in the house to be in when any of these amazing events occur.
As a dad who spent a lot of time with the babies—when they were infants, my wife was in medical school and then a resident—I remember pondering one single conscious kitchen-related question: Was I going to spend the next few years eating Annie’s mac and cheese and hot dogs? That’s when I discovered Mark Bittman’s Minimalist column in the newspaper, and the future became clear. With only a little more effort than it would take to produce crappy toddler crud, I could make meals I myself wanted to eat.
In other words, “I love to cook” would actually become: I love to cook.
So the center of gravity of my little family quickly became the kitchen. This was not a feminist pronouncement or a political decision. It had a lot more to do with easy cleanup than with anything so noble as an idea or an intention.
But soon enough, the simplicity of our location turned into all kinds of things. When the kids were two or three, I sat them down and gave them instructions on how to cut up a carrot with a knife. I showed them the secret of making grits (salt must go in before the grits are added, or all is lost). Naturally, pancakes and waffles were in abundant supply on a weekend morning. And precisely because Lisa, the resident, came home exhausted, she felt compelled to cook her mother’s comfort foods—tuna fish casserole, chicken à la king, homemade chicken pot pie (for a Swanson refugee, the latter is a revelation). Our little family menu grew. Then one summer, there was a trip to Paris. The taste of a sidewalk crepe became a critical moment in the life of my oldest daughter, Tarpley. It is now her own private madeleine.
After we returned, she retrieved a recipe and became the house specialist. Soon thereafter, we purchased a crepe pan, and it was her crepe pan. Later, Yancey received her own block of kitchen knives. Even the equipment—from my ancient cast-iron skillet dating back two generations, to Lisa’s hand-thrown pots, to the kids’ stuff—became a map of a family that lived in the kitchen and visited the other rooms in the house when time permitted.
In the years that followed, Tarpley also figured out the buttery secrets of popovers. Then Yancey mixed some salad dressing, and somehow she got our favorite mustard-vinegar ratio perfect every time. So most nights, dinner became a big, noisy, jostling event—full of chores dictated by custom and history. Even stories of accidents became part of the epic tale. One afternoon, I grabbed a Cuisinart pot by the handle when it was accidentally parked over a low but hot blue flame. The kids saw Dad hold his hand under running water for an hour, squeezing out tears. Later, though, having the distinctive Cuisinart handle shape branded perfectly into my palm—including the nonblistered hole where one would hang up the pot—was not merely a puritan lesson in life’s dangers but pretty funny to look at.
We stumbled upon little secrets. We figured out that broccoli with a dash of balsamic vinegar is surprisingly great. A visit to an Asian market found us taking home some bok choy. And a lifetime of cooking chicken had resulted in a foolproof method of cooking a basic but really great whole chicken. (Several tricks: Gash a lemon twenty-five times with a knife, stuff the chicken with a small handful of rosemary and tarragon, then shove the lemon in and sew the cavity shut. Cook the chicken at a blazing-hot temperature: twenty minutes at 500°F breast side down, fifteen minutes breast side up. Then turn the oven down to 350°F for thirty minutes. The insanely hot temps will seal the skin but also evaporate the lemon juice, which will force itself out, flavoring the meat with the herbs along the way.)
Slowly but surely, the whole family has emerged as able cooks. Last year, I flew home from some work I was doing the day after my birthday. I walked in to find that the two kids had cooked my favorite childhood dinner. That was their present.
Turns out cooking a meal is pretty good practice for just about any complex project. Planning ahead, anticipating mistakes, figuring out the little tricks that will have vast effects down the road, and getting to a result that can be described as beautiful is the basis of every decent meal but also the recipe for a good science-fair project, end-of-the-year term paper, or school play. Thomas Jefferson once said, “I’m a great believer in luck, and I find the harder I work, the more I have of it.” He could just as easily have been discussing a beautifully savory stew. Food, it turns out, is a gateway drug to aesthetics.
The meals we cook around here end up becoming some part of the discussion at dinner, but not in some supercilious or precious way. There are no foodies here, but there are people who like to cook and eat, so thoughts about how to make something better are appreciated.
It’s in the kitchen that you realize how collaborative all food is. Even when you’re alone, you’re communing with some other cook via the recipe itself, deconstructing some other person’s haiku written perhaps centuries ago. Some dishes—like an African American rice recipe prepared by a curious white boy—can only be cooked by adding a lot of honest history.
I have always enjoyed real barbecue. Slow-cooking a whole pig on a low-temp fire for twenty-four hours is magical not only because the meat tastes so good but because for a whole day, people can’t help but stop by and pitch in with the best of intentions and often amazing advice. After I read Felipe Fernández-Armesto’s Near a Thousand Tables, though, I learned that Nestor slow-cooks some beef barbecue in the Odyssey. That’s the other conversation that’s always happening with older dishes and ancient methods—one with the very roots of our being.
Mostly, though, the food in our kitchen happens in the present tense, in the here and now. Even when someone makes a mediocre dish—Lisa recently tried some fish thing in a tomato sauce and it ended up being merely OK—the criticisms aren’t so hard to hear. They come from a different place than most disapproval, a place where we all know it could have been us there at the stove. Sometimes the alchemy just doesn’t happen and you’re stuck with a lump of lead. But each critique also comes with the sense that food is a common experience that needs group participation. So criticism comes couched in more helpful terms, empathetic terms, because in the kitchen it’s easier to express dissent in the helpful language of cooking. Somehow in the kitchen, “This sucks” more often comes out as “Could have used more oregano in the sauce. What do you think?” So far, translating that more gracious conversational gambit to the other rooms of the house hasn’t always worked out. But if that style of interaction makes the leap, it will be leaping from the kitchen.
The kitchen teaches us that the only way to make something better is to tweak it, talk about it, find some new trick, edit and rewrite, and call upon one’s own ever-expanding experience. So often we’ve found that what’s needed to boost something from merely OK to truly beautiful is just some small touch that really changes the dynamic participation of all the other elements of the dish and elevates the entire sense of the meal. It might be some little thing born of experience long ago, something that happens in the moment of cooking and easily gets lost when translated into the stenography of a recipe. Like crispy celery leaves.
“When did our relationship move from the bedroom to the kitchen?”
Recipe File
Really Good Chicken
For years, chicken was a sometime thing for me. Maybe the meat was fully cooked. Maybe the skin was tasty. Maybe the meat was moist. Here’s what you get after half a lifetime of trial and error.
1. Get a kosher chicken or brine a nonkosher chicken. (A lot of folks now mock brining—ignore them. It’s a basic thing, like marinating lamb chops in red wine to get rid of the gamy odor.) Preheat the oven to 500°F. Meanwhile, pat the chicken dry. Then push ½ teaspoon of butter (or garlic butter or rosemary butter) under the skin over each breast. Then mash it around with a spoon.
2. Take a lemon or a lime. Stab a bunch of holes in it with a knife, all around.
3. Stick some rosemary in the holes if you can. If not, stuff the c
hicken cavity with a generous mix of rosemary, tarragon, and marjoram. And anything else you might like: garlic paste, chopped-up onions. (The idea is that once the high temperature hits the goods in the cavity, the lemon juice will evaporate, taking the flavors around it directly into the flesh of the bird; so whatever you stuff around the lemon or lime will become a slight flavoring in the meat.) Sew the cavity shut with butcher’s string; otherwise the flavors fly out into the oven.
4. Place the chicken on a roasting pan, breast side down, and put in the 500°F oven for 20 minutes.
5. Turn it over, breast side up, and return to 500°F oven for 10 minutes.
6. Lower the temperature to 350°F for 30 minutes (10 minutes longer if the bird is huge) or until that little white thing pops up (an instant-read thermometer inserted in the thigh should read 165°F).
7. Let cool for 10 minutes before attempting to slice.
On the Shelf
Near a Thousand Tables, Felipe Fernández-Armesto. A wild man who’s a blast to read.
American Fried; Alice, Let’s Eat; and Third Helpings, Calvin Trillin. No one can write about what we eat and somehow answer why we do better than Trillin.
The Joy of Cooking, Irma Rombauer. My first cookbook, and I still use it. Her occasional remarks scattered among her endless recipes are genius. (“A pig resembles a saint in that he is more honored after death than during life.”)
IN THE TRENCHES
Glen Payne lives in Hermosa Beach, California. A forty-one-year-old high-yield debt trader, he’s out of the house by 4:00 a.m. each day to prepare for the opening of the markets in New York City. He’s back at home by 4:30 in the afternoon to cook for his wife and two daughters, ages five and one.