Food: Simple cooking hits the spot on a ski road trip

Posted on February 24, 2012 by Bob Berwyn

Caviar, anyone? PHOTO BY TOM CASTRIGNO.

You don’t need fancy gear to prepare a tasty and healthy meal

By Tom Castrigno

It may seem strange to go on a ski getaway when you already live in a ski town. Nonetheless, our friend in Jackson, Wyoming encouraged us to pay him a visit. We visited Teton and Yellowstone National Parks during the summer to experience the wide variety of natural wonders in the area. Now it was time to see the place as it slept beneath a fluffy white mantel of snow.

We skinned, hiked and skied off of Teton Pass and in Grand Teton National Park for five days. Each day brought a different outdoor experience. At the end of the day, we returned to our friend’s studio apartment to dry out our gear, look at our route on a topo map and make something to eat —not much different from being on a hut trip. (more…)

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Food: Find the deals with the Mobile Chef

Posted on February 10, 2012 by Bob Berwyn

Special abound at Summit County grocery stores this week

With steak on sale at City Market, try the Mobile Chef's delicious coffee-rub recipe.

By Tom Castrigno

The stores are full of items on sale for great prices this week. From basics to dinner items and a few special treats for Valentines Day, there is a lot to choose from. Let’s get to it.

First on the list are Red Bird chicken breasts, buy one, get one free at City Market. I stock up when this sale comes around and freeze them. They are great stuffed.  Next is T-Bone Steak for only $6.99. Great grilled or with a coffee rub. Wild caught  sockeye salmon is on sale for $7.99. (more…)

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Food: Craving the beach — and some fresh fish

Posted on February 10, 2012 by Bob Berwyn

Craving a beach vibe? Try baking or grilling a nice piece of fish as part of a healthy meal.

The Mobile Chef finds inspiration in Belize

By Tom Castrigno

One of the reasons I love going to the beach so much is the chance to eat really fresh fish. Traveling in Belize, we ate fish every day during the first part of our trip. We stayed in Placencia, a small fishing village on a peninsula toward the south end of the country. The town is noted for its 500-yard long sidewalk the villagers built to cart the daily catch from the marina back home.

After landing in Belmopan, we took a 30 minute flight to Placencia in an eight-passenger plane. It was a real treat to get an aerial view of the coast line and the interior of the country.

Once we arrived, we went through the usual ritual of choosing a place to stay. Comparison shopping can be difficult when carrying a large backpack in the tropical heat. After looking at three different places, we settled on a brightly colored cabana on the beach. The owner was hanging sheets on the line as we walked up. This was a good sign of cleanliness, in our opinion.

Most of the food available in Belize is fried. I am not sure exactly why this is. Nonetheless, it is tasty for the first few days until cravings for something cooked differently begin. At home, I generally either cook fish on the grill or by baking it in the oven. (more…)

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Food: Thai cuisine is a feast for all the senses

Posted on February 2, 2012 by Bob Berwyn

Spice up your Valentine’s Day dinner with a cauliflower roasted chili combo

Cauliflower with roasted chili paste makes for a pleasing combination of flavors and texture. PHOTO BY TOM CASTRIGNO.

By Tom Castrigno

Thai cuisine never ceases to amaze me. The variety of textures, shapes, and colors is a feast for  all the senses. With Valentine’s Day approaching, I can’t think of a better style of cooking to share with someone you care about. One of the fastest ways to a person’s heart is definitely through their stomach.

This recipe originally called for tofu, which my wife, Kathy, is not fond of at all. Tofu is one texture she cannot appreciate, so I set out to find a substitute. Something that mirrored the color and appearance of the original ingredient was needed. Of all things, humble cauliflower rose to the occasion.

The main Thai ingredient in this dish is roasted chili paste. It is spicy of course, and also has a deep and complex flavor. Cauliflower, with its mild flavor, is a perfect complement. In this case, opposites definitely attract. The bumpy surface gives the overall dish a great visual appeal. A splash of fish sauce, known as nam pla, gives the dish a distinctively Thai flavor. (more…)

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Food: Try a new lineup for your next gathering

Posted on January 26, 2012 by Bob Berwyn

A Smörgåsbord! PHOTO VIA WIKIPEDIA AND THE CREATIVE COMMONS.

The Mobile Chef gets creative with snack food

By Tom Castrigno

From backgammon and poker to Taboo, spending an evening playing games with friends is fun, relaxing, and an inexpensive way to have a great time. They say laughter is the best medicine, and laughing together with friends brings the added benefit of social bonding.

No matter how you spend the evening, having an appealing variety of foods to enjoy makes the night that much more enjoyable. And the same strategies can apply to watching your favorite team on cable. Here are some suggestions next time you’re preparing snacks for a group of friends. (more…)

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Food: Beef can be bitter-sweet

Posted on January 19, 2012 by Bob Berwyn

Special treatment for a classic cut of meat

Try a coffee-based dry rub on your next steak. PHOTO BY TOM CASTRIGNO.

By Tom Castrigno

SUMMIT COUNTY — As someone who does not eat beef often, I often cook it on the grill — cooking it indoors only seemed to result in a major cleaning project.

But I changed my rule when the thermometer read in the single digits and the wind whistled through the trees. This time around, for the sirloin steak in my refrigerator, I decided to use a dry rub, using some ground coffee as the base. (more…)

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Food: ‘Dumpling surprise’ for a healthy take-along meal

Posted on January 13, 2012 by Bob Berwyn

Have lunch, will travel

Try a delicious dumpling surprise for your next take-along lunch. PHOTO BY TOM CASTRIGNO.

By Tom Castrigno

Often, people ask me for ideas about a healthy lunch that travels well. It has to be easy to make ahead, too. They’re looking for a change of pace from a sandwich or soup in a thermos. My wife, Kathy, often takes two meals with her when she goes to work. Seeing patients from midday into the evening at her practice, Frisco Acupuncture, leaves virtually no time to go out, and little time to stop and eat. The food she takes needs to be good at room temperature and easy to eat on the run if necessary.

One of her favorites that I make every other week or so is what we call “dumpling surprise.” In a restaurant, dumplings are typically served on a bed of thinly sliced cabbage. This is a great start. I also add shredded fresh ginger, and minced jalapeno. These two ingredients give a warning, savory element. Sometimes I’ll mix in some grated carrot (using a box grater) or sliced red bell pepper to add color. To finish the dish I sprinkle toasted sesame seeds, minced green onion or fresh cilantro over the top.

Rice vinegar and Mirin sauce are the 'secret' ingredients for a tasty side dressing.

The real secret to success with this dish is the dressing. I aim for a sweet and sour combination to enhance the cabbage and complement the ginger. I have found a simple way to do this is with mirin, a sweet Japanese cooking wine, and rice vinegar in equal parts or to taste. A drizzle of toasted sesame oil on the dumplings also adds a nice touch. All of these are available at City Market. (more…)

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Food: Conscious eating with the Mobile Chef

Posted on January 6, 2012 by Bob Berwyn

Chana Masala, Cabbage Sabzi and Butternut Puree. PHOTO BY TOM CASTRIGNO.

Diary a key step in living up to healthy eating resolutions

By Tom Castrigno

If you are like many people, the New Year may include a resolution to improve your eating habits. The first step is to be aware of what you are actually eating. Can you recall what you had for dinner last night? How about breakfast today (if you even ate breakfast)?

Many people eat unconsciously, perhaps out of boredom or loneliness, rather than to still a real physical hunger. Becoming conscious of what and why you are eating is  critical if you are serious about establishing healthful eating patterns. (more…)

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Food: A French classic

Posted on December 29, 2011 by Bob Berwyn

Onion soup often served as a party pick-me-up on New Years

French onion soup.

Tom Castrigno.

By Tom Castrigno

Some parties are meant to run well — well into the night, and a gracious host provides sustenance to keep the party lively.

My first experience with French onion soup served at midnight was during a summer camping festival at the home of a friend with an expansive back yard. There were 40 or 50 of us, a live band, bonfire, and a full moon. Everyone brought something to contribute to the party. One of our friends, who is, in fact, French, brought a huge pot of French onion soup.

Yves explained to us that, in France, onion soup is traditionally served at midnight on New Year’s Eve as a pick-me-up to help guests get their second wind. The modern version of this soup originates in France in the 18th century. Onion soups have been popular as far back as Roman times and possibly farther. We all know what a reputation the Romans have for being tremendous partiers. Toga, anyone? (more…)

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Food: Kitchen secrets from the Mobile Chef

Posted on December 23, 2011 by Bob Berwyn

Tom Castrigno.

Instead of useless gadgets, some good advice

By Tom Castrigno

Christmas stockings always seem to hold a fun bunch of little surprises. Over the years, I have found pocket-sized games and toys, unique chocolates from around the world, and even a magic trick that I use to this day. Christmas stockings often get overlooked. Gift wrapped boxes with ribbons and bows tend to be the main attraction on Christmas morning. I always keep my eyes peeled for little treasures that I know will bring big smiles.

In the kitchen I realize that I have come to rely on many little tips and tricks that I often take for granted. It seems that, new recipes, specific cooking techniques, and fancy cookware tend to be the main attractions. When it comes to speeding meal preparation along, having a few chef secrets up your sleeve can be a big help. (more…)

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