Sunday, August 30, 2020

JOHN CHUCKMAN ORIGINAL RECIPE: BEEF AND BARLEY SOUP


CHUCKMAN ORIGINAL RECIPE: BEEF AND BARLEY SOUP

A hearty and delicious meal in a bowl



4 quarts of beef stock or broth with a good splashing of dry red wine brought to a simmer in a large soup pot.

True stock is best, but broth is fine and far more readily available.

2 pounds of good beef stew cut to bit-size pieces. More if you like it meatier.

Sprinkle the beef lightly with flour and salt. Sauté briefly in a hot well-oiled frypan.

Add golden beef to simmering stock.

Dice up one very large onion, one large green pepper, and two or three large carrots. Sauté these briefly and then add to stock and beef.

Add one large can of diced tomatoes to stock and beef and vegetables

Add about a tablespoon and a half of pot barley to the simmering stock mixture. Experiment to see how much you favor. Careful, because too much barley can literally absorb the stock and produce a porridge.

Cover and let gently simmer for at least half an hour.

Absolutely delicious served with garlic bread (see my spaghetti and meatball recipe).

Saturday, July 18, 2020

JOHN CHUCKMAN ORIGINAL RECIPE: OLIVE AND NUT SPREAD FOR SANDWICHES OR CANAPES


JOHN CHUCKMAN ORIGINAL RECIPE: OLIVE AND NUT SPREAD FOR SANDWICHES OR CANAPES

There was a wonderful ice cream parlor and snack shop on Chicago’s Northwest side in the 1960s called The Buffalo. A charming place in an old-fashioned apartment-building neighborhood with two movie theaters nearby. On a Friday or Saturday night, there was a long line-up of people, stretching down the block, waiting for tables. The place had a charming and buzzy atmosphere.

One of things they served, the one I relished and always ordered, was an olive and nut sandwich. It consisted of thick layer of an extremely savory spread with thin slices of tomato on toast, cut in the fashion of a club sandwich.

I experimented many times with duplicating the spread and was successful.

The spread makes absolutely wonderful canapes, and I never served them to anyone who wasn’t impressed.

Green pimento-stuffed Manzanilla olives and walnuts and a real mayonnaise, buzzed together in a food processor. Experiment to see what proportion of olives versus nuts you prefer. Start with two-thirds olives. Be generous with the mayo, but don’t add so much that you lose some texture of olive and nut bits.   

You can use this spread for a zesty sandwich, with tomato slices and/or lettuce leaves, or for canapes. For the canapes, use any favorite cracker or biscuit with a generous dollop of the spread and add a decorative little topping, such as a slice of olive or a sliver of pimento.

The original recipe used walnuts, and they are excellent in it, but in my experiments, I discovered a mouth-watering substitute, cashews. The cashews make an extremely rich spread, but the taste is divine.



Sunday, June 21, 2020

JOHN CHUCKMAN ORIGINAL RECIPE: TRUITE MEUNIERE

JOHN CHUCKMAN’S TRUITE MEUNIERE

An absolute favorite


Use whole Rainbow Trout, either fresh or frozen (moderately thawed).

Cut off the heads but not the tails, which are delicious when cooked. You must slit the gut side of each fish the full length if it has not been done (as it will have been with frozen fish).

Dust the outer surface lightly with flour and sprinkle with salt.

Sauté in a well-oiled pan of moderately high heat, Use two-fork method. Do not brown the fish.

When golden on both sides, set aside. Lift side of fish with fork in slit on each serving plate to reveal bones. Grip bones at head-end and gently lift out of flesh. Use fork as required to assist.  It will come out nicely when fish has been properly cooked.

Drain cooking oil from cooking pan.

Add a few globs of butter or a good buttermilk-flavored margarine to pan and melt.

Squeeze a fresh lemon, cut in two, into the melted butter.

Simmer a few moments and pour over golden trout.

Serve immediately.

Absolutely best with a great salad.

Tuesday, May 05, 2020

JOHN CHUCKMAN ORIGINAL RECIPE: SPAGHETTI AND MEATBALLS - GARLIC BREAD


JOHN CHUCKMAN ORIGINAL RECIPE: SPAGHETTI AND MEATBALLS

Always a favorite dish of mine. My ideal was what was served at a charming little Italian restaurant called Manzo’s on Chicago’s North Side in the 1960s. It was a sweet little place with checkered table cloths and Chianti-bottle candles on the tables. With subdued light and candles and family-like staff, it had a homey, friendly atmosphere I quite loved.

The spaghetti and meatballs came as a large plate of pasta covered with thick tomatoey sauce and two large meatballs, the size of small fists, on top. I never ordered anything else. Just its appearance was mouth-watering. That memory was my guide over the years in developing a recipe.

Squeeze sweet Italian sausages out of their casings into a bowl. Match with an equal amount of ground beef.

Add a generous amount of breadcrumbs - preferably Panko and salt and pepper to taste.

Two whole large eggs. Hand-squeeze the mixture until is homogenised.

Form into very large meatballs and sauté in in a frypan until golden on all sides. My favorite method is to use two forks, turning the meatballs frequently.

When browned, carefully drop them into a pot of simmering red sauce (see my recipe). For spaghetti and meatballs, I prefer the sweeter version of the sauce. Simmer slowly for a good hour.

Serve two meatballs and a generous drizzle of sauce top of a small mountain of al dente spaghetti.  Sprinkle with fresh grated Parmesan and serve with my garlic bread and glasses of dry red wine.

Note: the meatballs also work nicely with a generous dollop of the garlic puree prepared (below) for garlic bread, but I prefer not using the garlic for spaghetti and meatballs.

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JOHN CHUCKMAN ORIGINAL RECIPE: GARLIC BREAD

Place several large, peeled buds of fresh garlic in a mortar-and-pestle.

Sprinkle with a bit of salt, which adds flavor and gives the texture needed for successfully crushing the garlic.

Smash the garlic thoroughly, and add to some olive oil or other oil. I find simple Canola oil works nicely. It is my go-to basic cooking oil.

Generously paint this mixture onto slices of thickly-cut baguette or other crusty bread and set on a cookie sheet lined with parchment paper.

Place in a 375-degree oven until just lightly golden. Serve immediately.

An option is to sprinkle each piece of coated bread with some freshly-ground Parmesan before baking. I like it both ways, but prefer it without cheese to accompany spaghetti and meatballs.

Tuesday, March 17, 2020

JOHN CHUCKMAN ORIGINAL RECIPE: CHICKEN PAPRIKASH

JOHN CHUCKMAN’S CHICKEN PAPRIKASH

A little different than the classic and absolutely delicious


Bring some chicken broth, with generous splashes of dry white wine in it, to a simmer in a large stew or soup pot.

Salt and rub generously with sweet paprika some chicken breasts – ones with the skin on.

Sauté the breasts in oil until they are nicely turned orangey golden all around. Set aside.

Rub the vegetables – thick carrot slices, thick green or red pepper slices, and thick onion slices - with sweet paprika, salt, and lightly sauté the vegetables in oil. Set aside.

Add chicken and vegetables to simmering broth. Let simmer gently for a half hour or so.

Use a large container of full-fat sour cream and mix into it about a cup of white flour. Stir and mix thoroughly.

Remove the chicken and vegetables from the broth. Stir in the sour cream-flour mix until it is smooth. This is the sauce. Return the chicken and vegetables to the sauce.

Best served with Spätzle, the tiny German or Hungarian noodles.

JOHN CHUCKMAN REVIEW OF DUNCAN JONES' MOON

I regard this as one of the strongest science fiction movies.

Here is a movie, quite unusual for science fiction, with something rather deep to say about the human condition. That is what sets it apart.

In the opening sequence of the film, we are watching a commercial for a large corporation which runs lunar mining operations to provide energy back on earth. The announcer puts emphasis on clean and virtually limitless energy. The mining operation is where the story is set, and this way of introducing it is brilliant. We’ve all seen such PR from corporations. The tone is just right. Very convincing.

The story is about a man who works alone at the lunar mining operation, a man approaching the end of his three-year contract, something to which he very much looks forward. His only companionship on the moon is an odd but very sophisticated robot and the occasional video of his family from back home on earth. Live communication with earth is not permitted, supposedly for unavoidable technical reasons.

He busies himself with a number of hobbies and pastimes, highly-focused small-scale gardening and the construction of a beautiful and elaborate table-top wooden village model, the demanding nature of the activities telling us that this is a man of some intelligence and focus, and not just an industrial worker.

His job is the regular collection of canisters filled with the element helium-three, canisters filled by gigantic processing machines, resembling in scale the kind of massive machines used in the Alberta tar sands. They run continuously, striping the lunar surface and processing the material to extract the helium.

Sam Bell, the character’s name, keeps track of the gigantic machines back at the base/living quarters, heading out in full astronaut gear and special vehicle to unload full canisters while the machine remains in operation. He returns to the base and regularly shoots the canisters back to earth.

That certainly sounds like a dull, uninteresting situation, but the fact that that proves not to be the case is part of the film’s strength.

We have an outstanding performance by Sam Rockwell, the performance of a lifetime one might think. We become interested in this man and invested with what proves to be a far more complex and mysterious reality than what we first see.

Rockwell, in the tradition of a lot of Hollywood “twins” films of the 1940s, plays two characters. He does so convincingly. They really are two characters, not just an actor changing his facial expressions.

We are taken for a bit of an emotional roller-coaster ride with these two as they clash over personal differences and as we see assumptions about the nature of their situation gradually stripped away.

This peeling away of layers of apparent reality during the story is an effective way of holding our interest. We discover the full and unpleasant truth right along with the characters. Corporate echoes about clean energy come back to haunt.

The key to all good stories, whether in films or books, is getting the reader or viewer involved in the character’s situation. Here is a film that does that extremely well, and the more we learn, the more emotionally involved we become.

Gerty, the robot in the story, is given a character quite different than the menacing ones so often attributed to artificial intelligence in science fiction movies, from Colossus in “The Forbin Project” to HAL in “2001.”

Gerty proves empathetic and helpful. Of course, it has been programed to keep lonely workers company over three-year assignments, and that programming in the end overrides restrictions from the mining company.

JOHN CHUCKMAN DEFINITION OF LOVE



Love means that it makes you feel good just to see a person.

He or she has become an integral and vital  part of your existence.