An Umbrian Inspired Dinner

Gazing. I'm a gazer. I swing the door to the refrigerator open. Crouch down. Take in a deep breath of the cool air. As my eyes move from ingredient to ingredient I begin to formulate a plan for what will soon be on the stove. Generally I don't have a plan to cook anything in particular but a rough idea of what might taste good with the ingredients I have. As I cruise the farmers' markets and/or grocery store aisles I try to think of how I could put various items together. A mainstay of my dining room table is a cookbook. Right now it is "Charlie Trotter Cooks at Home". Flipping through the pages I'm not usually looking for recipes per se, but rather to see how the chefs put different flavors together, what cooking methods they use, and of course, the pictures! Whenever I sit down to eat I'm always reading. You might be surprised at how much this helps elevate one's knowledge...try it! I smell prosciutto. I see a half of radicchio, half of an onion, some mushrooms. My mind remembers a can of plum tomatoes in the cupboard. This past summer while working in a restaurant in Umbria, Italy I was first introduced to radicchio. Now radicchio is a mainstay in my refrigerator. Oh and what about that little piece of Asiago cheese I have left over from last week...that will be a great addition too. All of these ingredients distinctly reminded me of my stay in Italy. The Italian influence had yet again inspired me. Ingredients:

• 1/2 of a radicchio. Coarsely chop
• 1/2 of an onion. Diced
• 1/2 cup sliced mushrooms of your choice.
• 4 slices prosciutto. Diced
• 5 plum tomatoes. Pureed
• 2tbs Asiago cheese. Finely grated
• Whole wheat pasta

Preparation:

1. Cook the onion, mushroom, and radicchio in a pan on medium heat for about 10 minutes or until browned
2. Add Prosciutto and cook for 5 minutes on medium heat.
3. Puree plum tomatoes in a food processor and add to the pan.
4. Mix everything together so that the tomato is fully incorporated
5. Add the cheese and combine with the rest of the ingredients
6. Mix in whatever type of pasta you like.

My insight: Radicchio is somewhat bitter so if you don't like that add a little less of it. I only added four slices of Prosciutto to minimize the sodium content but you could add more or less depending upon your preference and tolerance for sodium. (Think of meat as a flavor enhancer, not the main ingredient.) Make sure not to add too much pasta as it will take away from the flavors in the sauce. I hope y'all enjoy it. Let me know what you think!

Bet you didn’t know this about mushrooms…

Mushrooms: Which ones are safe? Do they really taste different? Which ones should I try? Some people think of mushrooms as Fruit of the Funghi world. [caption id="attachment_737" align="aligncenter" width="450""424" caption="Mushrooms make a great 'main course' in lots of sandwiches"][/caption] There are around 10,000 varieties, some 5000 in the USA, but only around 100 of those are considered edible and safe for human consumption. Many are beautiful. Most home cooks and many restaurant chefs stick to the most common, both for ease of procuring and to be cost conscious. Some can be outrageously expensive. According the Mushroom Council, "Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide several nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more." Protein isn't one of their stand-out features. Perhaps you have tasted or used some of the most popular varieties: Button mushrooms, round and white often used in salads. Oyster mushrooms are shaped like an oyster and grow on wood, mostly trees. Some think they have a faint seafood taste. (Imagination?) Chanterelle mushrooms are funnel or trumpet shaped, and are usually bright orange or yellow and are best used in salads, sauces or risotto. Crimini mushrooms have an earthy flavor and are used similarly to button mushrooms. Shitake mushrooms have broad umbrella tops with a full meaty flavor when cooked. They are great whether you broil, bake or sautAc them. They can grow as large as 10 in diameter. Porcini mushrooms have white stems with reddish caps and can be very pungent. They are quite expensive so if you are a first-timer to cooking with these you might want to have a tried and true recipe. Morel mushrooms resemble truffles. Some of the most treasured, sought after and expensive mushrooms. They have a smokey, nutty and earthy flavor. The darker the mushroom the more flavor. Portabello mushrooms are some of the most well known. They are sometimes substituted for beef as in a hamburger. When broiled or grilled with a little garlic and olive oil, they taste wonderfully like a burger and are very healthy. Mushrooms are delicate and have a short refrigerator life so never keep them in the plastic packaging from the store.Just wipe them clean with a damp paper towel and store them in a paper bag. Never soak or wash with water. Most are best if used in less than a week. Learn a lot more about mushrooms, compliments of our friends in Canada:

Spring time is rhubarb time…at least where I grew up

Today's Tuesday Tweet of the Week is really a multiple tweeter. In honor of my 89-year-old grandma and the great memories she gave me by making rhubarb pies, I would like to feature several tweets and links: [caption id="attachment_708" align="alignleft" width="300" caption="The beginnings of a great treat"][/caption]

Pulled Pork Poolside Sandwich

Very close to my heart and somewhat close to my home is a little two and a half year old boy named Joe. He is my Godson. I love him dearly and see him as much as I can. Joe is turning into a little fish in the water. He barks my name what seems like to be every minute. In short the dude is adorable. His father is becoming quite a champ at smoking meats on his grill. Monday night I hung with Joe and his parents at their house. In the backyard next to the pool we enjoyed delicious pulled pork sandwiches with coleslaw and bbq sauce. This was a treat for me...not in my regular diet. Dang was it delicious. This weekend Joe's Dad is entered in a bbq tournament here in Austin. Good Luck!

Memorial Day Grilled Snack

It's Memorial day baby and that means grilling. Here's a super simple appetizer your friends are sure to enjoy. Summer is the time for fresh and delicious tomatoes so let's eat some

• Go get a few fresh tomatoes.
• Slice them in half.
• Grate a bit of fresh pepper over the top.
• Get the grill going to medium heat and set the tomatoes on the grate until they look like the picture above...about 25 minutes.
• Finely chop some fresh basil and mix it with olive oil so that it is a paste consistency.
• Lightly toast pine nuts in a pan over medium heat for about five minutes until you can smell the nut flavor and they brown a bit.
• Freshly grate a cheese of your choice. I prefer Parmesan or Sarvecchio.
• Take the tomatoes off the grill, top with the basil and olive oil, sprinkle some pine nuts and cheese over the top...enjoy!

Sunday Breakfast

I love breakfast. Not only does a good breakfast help my body start the day out right in terms of nutrition but my mind also always feels great after chomping some delicious fare. This is what I ate for breakfast this morning. Forget syrups, honeys, jams and jellies. I make my own fruit spread. On top of the pancakes is simply crushed up blueberries and blackberries. I use no butter. Behind the cakes is pineapple and grapefruit. For beverages I like OJ and Almond milk. Every morning I also drink a protein shake of 100% whey protein.

Make your pancakes a bit healthier by mixing milled flaxseed into the batter for some added Thiamin, Vitamin B6, and Manganese!

Sunday Crawfish Boil at Mulberry

This past year I've made a concerted effort to get more and more involved in the food world and culture in Austin. Essentially, I have been trying very hard toA

Friday Food Fact: Dang!…some food is HARD to make

I've been lucky enough to have a group of Austin chefs include me in an event they call "Meaty Monday Madness!" On the first Monday of the month, one chef picks a type of meat--anything from brisket to hearts--and everyone makes a dish with that main ingredient. Some of the creations are amazing. This month's meat, rabbit. I decided to go all-out by making Braised Rabbit Ravioli with a CreamyVegetable Reduction. Between weight lifting, dry-land training and swim practice, IT TOOK ME TWO DAYS! Fact: Making rabbit raviolis all from scratch is hard work. Fact: When making a reduction sauce season carefullyA

Off the grid for a few days

Garrett is traveling to Sienna and Montignoso Massa and then to a few more places in Tuscany with friends. He'll be back online early next week.

Adventure of Unknown but with Some Guidelines

Sometimes everyone just needs a break. We all get to that point where we can go no more...and if we do it's likely we won't be productive nor successful. After World Champs this year I was finished. My mind and body wanted nothing to do with swimming nor even anyone associated with it (I realize that may sound harsh but I always tell it like it is). So off I went, on an adventure of the unknown. There were a few things I did know however...a few things I would make sure to do and stay true to. 1. Fun. I had had enough of seriousness, enough of focusing, I was determined to kick back and try not to care about anything serious for a while. Enjoyment and relaxation were a must! 2. Learn about food and cooking in every way possible and figure out ways in which my new-found knowledge can help me improve my diet and preparation of healthy food. 3. Engross myself in the Italian lifestyle and culture. Essentially try to live like an Italian... 4. Maintain a decent level of fitness and not gain ANY weight. With great satisfaction and assertion I can say that all of these have been accomplished. I feel much better about things than I did after World Champs. Weight has been lifted off my shoulders. I'm really happy here...I even feel at home:) My brain power in the kitchen has grown exponentially and my excitement to get back in the kitchen at home and work on some new things has reached new levels. Living like an Italian has been a true wonder and delight. I've made a lot of great friends here, have several Italian families who say they've adopted me and several Italian mothers who call me their Italian Momma haha. Fitness, Pshhh that was easy. I do push-ups and dips throughout the day. When the feeling strikes me I go for a moderately long run, and even get in the water to swim a few times a week. I am eating a lot but it's less frequent than when I am training. My weight is exactly the same, and if I do say so myself...my physique still looks pretty darn good;)