The Sophisticated Gourmet - Article
Contributed by: Lois Mead of 1001Recipes2Send.com Recipes Database
Article: "The Sophisticated Gourmet"
Author: Lois Mead
Copyright: © 2004 Lois Mead
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The Sophisticated Gourmet
by Lois Mead - 1001Recipes2Send.com
- Having acquired worldly knowledge or refinement; lacking
natural simplicity or naivete.
- Very complex or complicated: the latest and most sophisticated
- Suitable for or appealing to the tastes of sophisticates: a
Gourmet (gur-"mA, gur-)
A connoisseur in eating and drinking; an epicure.
There has always been something about the words "gourmet" and
"sophisticated" that intimidates me. While browsing through
local book stores, I find myself shying away from any title
that includes the word gourmet so when I saw the name of this
new cookbook The Sophisticated Gourmet it felt almost like a
"double whammy" since I don't consider myself to be a gourmet
and no one has ever called me sophisticated. You know the old
saying "You can't judge a book by its cover?"... well, Noel
Tyl's cookbook fits that description. There is something for
every stage of a cook's expertise... novice to gourmet...
ordinary to sophisticated.
Noel Tyl has been termed "a true renaissance man." He earned
his degree in social relations from Harvard University, is one
of the "foremost astrologers in the world," has written
twenty-nine books (including astrology textbooks), is a
world-traveler, lecturer, opera singer, and now cookbook
author. On a personal note, I think Noel Tyl should also be
known as a humorist because of some of the names of the
recipes included in his book, including "Happy-as-a-Clam
Sauce," "Who-was-Alfredo-Anyway? Fettuccini," "Jumpin'
Catfish," "No-Laughing-Matter Prune Sauce," "Crabby Sea Salad,"
and "Eat-Your-Heart-Out Belgium Chocolate Sauce."
Throughout this cookbook, Tyl not only gives detailed recipes
but also adds a unique style of instructions and background
descriptions on preparing the dishes as well as origins of
various dishes, ingredients, and serving ideas. As Tyl himself
states in the introduction, "A good cook dispenses happiness.
It's an expression of art. It's a joy of civilized living. When
we eat well, we think well. We behave well. We smile. Share the
fun of cooking! Read, experiment, and grow in skill!"
Tyl is a very descriptive writer even to the point of being
verbose in some instances. But his descriptions are fun to read.
In the first part of the book, for example, when he discusses
the various types of pasta available and the manner to cook
them, he catches the readers' interest by giving the following
method to determine the doneness of the pasta.
Take one strand off your fork; taste it. If it says, "I'm still
too tough and I need to cook a bit more before I get to the
plate," count out another bit of time (1 minute for the heftier
pasta). The timer has got you to this point of judgment ahead
of time, which is better than later! You are in control.
There are several instances in this cookbook where I had to use
substitutions for brand names of products which are not
available in my small Midwest location. But the recipes I did
try turned out good. I still do not consider myself to be a
sophisticated gourmet, but maybe with trying more of Noel Tyl's
recipes, those words could be added to the phrases used to
Red Pasta Sauce for All Seasons
With Elegance and Punch! A delectable sauce with dozens of uses.
Ingredients for four portions:
1 28-ounce can skinless, whole Plum Tomatoes in their own juice
1/2 cup Olive Oil (it will be divided among 4 portions)
1/2 big yellow Onion, chopped
4 cloves Garlic, chopped
1 fine-sized Carrot, shaved and chopped
1 stalk Celery, shaved and chopped
1 Tbsp freshly chopped Parsley
1/2 tsp sugar
Salt to taste
A few shakes of dried rep Peppers
Preparation time: about 15 minutes, cook for about 2 hours
Loosely chunk the tomatoes in the can (when you open the can,
take a sharp paring knife and plunge it into the can, among the
tomatoes, and cut back toward the sides of the can, slicing the
tomatoes a bit into chunky pieces, and chop the onion, celery,
carrot, and parsley.
Put the olive oil into the skillet, and heat it up.
When the oil is quite hot, almost ready to smoke, put in the
onion, carrot, and celery; turn heat down to medium.
After about 3-1/2 minutes, add the chopped garlic. Saute
everything for 1-1/2 minutes.
Add the full can of tomatoes and juice.
Add the sugar and salt, and pepper flakes. Stir things up.
At simmer/low, keep tiny bubbles visible in the sauce for about
one hour. (You may let the sauce cool and use a short while
later, or store overnight in the refrigerator to heat up the
Final heat-up in the skillet, which will be bubbling lightly,
add the parsley and stir in lightly, simmer for about 15
minutes while you are preparing the rest of the meal.
Ladle the sauce anywhere you wish; over pasta, over chicken
breasts, lightly over garlic-roasted potatoes, over fried
eggplant slices, even lightly over a firm fish, pork shops, etc.
Pollo Parmagiana - Without The Problems!
A classic entree, simplified. Try your best to sing "O Sole Mio"
- at least the first three works - loud enough for your
neighbors to hear!
4 servings, or 2 meals for 2
2 Chicken Breasts, skinless, boneless; cut through their
thickness to form four pieces. (Use your very sharp knife,
cutting parallel to your work board; press down lightly with
your free hand to stabilize the breast as the knife goes
through it smoothly.)
Italian-style Bread Crumbs
2 ounces Capellini Pasta per portion.
Red Pasta Sauce for two or four
Freshly grated Parmesan Cheese
2 Lemon Wedges
Preparation time: 25 minutes
Give your skillet a spritz of cooking spray and heat it quickly.
Dredge the sliced chicken breasts in the Italian bread crumbs
(you do not need the egg wash for the crumbs to adhere!)
When the skillet is very hot, add the breasts; turn heat down
to medium. (Your skillet will hold four sliced breasts; if
you're cooking ahead to another meal, use a second skillet.)
Start the water boiling for the pasta.
Turn the breasts over every 2-3 minutes for no more than
Cook the Capellini pasta for about 2 minutes after the boil,
drain, portion out on the plates.
Add the breasts to the plates; squeeze the juice of a lemon
wedge onto each breast.
Add the sauce on the pasta, a bit spilling onto the breasts.
Sprinkle the Parmesan over everything.
Note: I personally used American Beauty brand pasta rather
than the "unheard of in Kansas" brand Capellini.
Corn All Jazzed Up!
Portions (2 big handfuls) of golden corn kernels, frozen
One-half handful of Green Beans, frozen
Margarine or Butter
Peanut Sauce (recommended: Bangkok Padang brand, House of Tsang)
Preparation time: 6 minutes
Boil water, about 2" deep in a medium-sized, lidded pan
Put corn and green beans into the boiling water, cover, lower
heat to medium.
Set timer for 5 minutes.
Drain off water into a colander; return corn and beans to the
hot pot; add margarine or butter and four or five shakes of
the Peanut sauce; stir around; replace lid. Put the pot aside,
half-on the turned off burner.
About the Author: Lois Mead is an Editor for The
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