How I Taught My Brother To Cook

Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)

Patrick

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Patrick commented on the blog post LES FROMAGES DE FRANCE 14 hours ago
Patrick commented on the blog post LES FROMAGES DE FRANCE 22 hours ago
Patrick commented on the blog post December 2008 at the Road Kill Cafe: Burgers and Dogs 1 day ago
Patrick commented on the blog post The 2nd Annual Meatball Cook-off 1 day ago
Patrick added a photo: Peasant's Pot Pie Dec 2
Peasant's Pot Pie
Patrick commented on the blog post December 2008 at the Road Kill Cafe: Burgers and Dogs Dec 2
Patrick commented on the blog post The perfect food Dec 2
Laura and Patrick commented on the video LA TARTIFLETTE Dec 2

Profile Information

Hometown:
Whakatane, NZ
Favorite Foods
Varied
About Me:
Cohort to this site
Website:
http://www.gnapoleone.com
How Did You Hear About Our Site?
I am co-founder and CPIA (Chief Pain In The Ass)
Why Did You Join our Network?
To teach my brother how to cook.

Understanding My Cooking Philosophy

Basics, simplicity, tradition, and casual all describe basically my fundamental rationale for cooking. I make everything from old traditional, simple "what I ate growing up" stuff to unique creations. I do NOT abandon my roots no matter where my improvisational road takes me. Nothing is made to impress only to enjoy as food is for survival and enjoyment, and not meant to be a "model strutting down the runway" as many restaurants, cooking shows, and magazines would like you to believe. If you want to be cute, fancy and pretentious then that's your business and more power to you, but at least you know where I'm coming from so that's my story and I'm sticking with it. Period.

Patrick's Blog

Patrick

Here's your chance to do a family food thing.

Ok, so you're not a convert to our preaching yet. Don't despair, once you open your eyes and take a good look at yourself and the world around you, you'll see the light. May take you longer if you're under 40 as you still have a lot of meaningless nonsense in your life. Be that as it may, the Christmas holiday is just around the corner and this is an excellent time for the family to get together and MAKE SOME COOKIES! Yes, that's right. And I don't care if they are some pre-made things out of th… Continue

Posted on December 1, 2008 at 12:51pm — 1 Comment

Patrick

Sal's Pizzaria: Alive and Well

Just paid a visit to the old stomping grounds in Mamaroneck, NY and stopped in at Sal's to see if they still existed. Sure enough, there they were, as bustling as ever. I have known Sal's for over 25 years and have not had a better Sicilian pizza. That's all I ever get there, slices of Sicilian. Regular slices are good, but the Sicilian is the best. How long they were around before I came on the scene, I do not know. I will say that the line would be out the door if it did not "snake" around ins… Continue

Posted on November 29, 2008 at 2:30pm — 3 Comments

Patrick

Listen up...because I'm not going to tell you again!

First the introduction. People, recession. Recession, people. We wrote this book before any recession as a means of guiding people to a more productive culinary awareness of frugality and product usage. We did not set out to flood the market with a bunch of recipes like everyone else has done. We have no intention of telling you how to have an elegant dinner party or make something merely to impress. We are all about trying to impart wisdom in cooking. Now, here is where things get more interes… Continue

Posted on November 24, 2008 at 6:49am — 2 Comments

Patrick

Happy Meals......The Modern Parents Star!

Here is an eye opener for you. 40% of McDonalds profits come from Happy Meals. Now keep in mind that little kids are the consumers of these meals, but the parents are the purchasers. They (the kids) learn early that fast food is "the food". It's strikes me odd that these same parents are so wrapped up in PTA meetings and enrolling their kids in extracurricular activities from ballet to soccer in an effort to promote strong ideals in their children but yet feed their kids crud. I have mentioned… Continue

Posted on November 17, 2008 at 5:29am — 2 Comments

Patrick

Cooking Shows Do More Harm Than Good

It is my belief that cooking shows do more to deter people from cooking rather than to encourage them to do so. In an effort to try and sound like they know what they are talking about, they spend too much time on making a specific dish or two rather than promote the simplicity involved in cooking everyday good food. Typically they choose a dish that nobody is really going to make but it is just entertaining to watch something being made. What is needed is a host and a show that says, "here I ha… Continue

Posted on November 11, 2008 at 1:50pm — 3 Comments

Comment Wall (14 comments)

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At 8:28am on July 24, 2008, JoAnn Fassett Hubbard said…
Hi, Patrick. Thanks for the welcome. I can hardly believe I am communicating with you and John after all these years. If you were to work on a line, you would be the expediter, if you like to be the boss. It is a hard job - almost as hard as it is to be another cook on the line who has to keep up! It is great work, but you have to stay calm and be organized and focused at all times. As far as the restaurant and grocery businesses are concerned, I probably am somewhat aware of the ins and outs of each. I certainly know enough to know that I would never want to be the owner of either!
At 5:39pm on July 19, 2008, Jason Mosher said…
WIll do :)
At 1:19pm on May 3, 2008, Patrick said…
ok, thanks. We'll see what time I have to try and go out.
At 10:28am on May 3, 2008, Melody Barrows said…
Hi,
He is an avid fishermen(But not eater), he says the best place around here is Otisco Lake. He grew up their and knows all the spots to hit. They're is also DeRuyter Lake which is suppose to be good. Also Skaneateles & cazenovia lakes but, he still recommends Otisco. : )
At 4:52pm on April 4, 2008, Sandy M. Bushberg said…
Nope, never made it to the macrobiotic phase. I was, however, a very strict vegetarian for over 11 years (nothing that came from anything with a face). I now consider myself a flexible vegetarian. Thanks for the welcome, Patrick.
At 9:39am on January 1, 2008, Claire Fagin said…
hello Patrick, looking forward to deliciousness!
At 11:49am on November 12, 2007, Patrick said…
Ok, let's see the cassatta recipe which tells me that your dad is of Sicilian decent. And let's not forget his cardoon recipe. For the non-educated readers out there, the cardoon is a "roadside" thistle typical in Italian peasant cuisine.
At 6:39am on November 12, 2007, Mary Taylor said…
I will see my parents at Thanksgiving and will give them a signed copy of your book. I decided one for my brothers to share will be enough. If they want a copy each, they can buy it! Also, I have to figure out how to "correct' my profile. Paul created it, if you didn't realize - and, of course, he spelled "desserts" wrong! My parents don't make hot, dry, sandy land masses - not last I checked anyway.
You are right, my parents rarely measure anything, unless they are baking - which my Mom does, but my Dad does (bakes) only infrequently with a bran muffin recipe that he likes. They don't make deserts very often - hardly ever, now that I think of it, actually NEVER! They do, however, make desserts! and they are marvelous! Especially the Italian treasure chest "cassata" ... Hmmmmmmmm. Bye for now ... gotta go, Paul wants the 'puter!
At 4:53pm on October 27, 2007, Paul said…
I am going to be cooking 3 lbs. of bacon tonight for a brunch party we are having tomorrow.
As luck would have it I stumbled on to your how to cook bacon tip just now so I am going to try it.
At 4:49pm on October 27, 2007, Paul said…
Recipes are you kidding?
Improv is the way I go
Although I might look at a recipe now and then to see what ingredients are used.
You might call me the anti-chef
I pity my poor family as I am the main cook.
PT

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Debbie Barrows Debbie Barrows commented on the blog post December 2008 at the Road Kill Cafe: Burgers and Dogs 18 hours ago
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Laura Laura commented on the blog post LES FROMAGES DE FRANCE 22 hours ago
John Barrows John Barrows commented on the blog post LES FROMAGES DE FRANCE 1 day ago
Debbie Barrows Debbie Barrows commented on the blog post The perfect food 1 day ago
Debbie Barrows Debbie Barrows commented on the blog post The 2nd Annual Meatball Cook-off 1 day ago
Debbie Barrows Debbie Barrows commented on the photo Peasant's Pot Pie 1 day ago

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Take a look at:Cuisine et Tradition School of Provençale Cuisine
an intimate cooking school and B&B in Provence run by Madeleine and Erick Vedel.

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