Sherman's journey into the kitchen: Cooking with Andy

My good friend Andy was visiting home after spending a year teaching in India. My first taste of beef tartare was actually prepared and served by Andy many years ago. What a better time to spend some time in the kitchen with him? I did prepare a couple things ahead of time because they are best served chilled. After all, hot summer days and cold dishes are the best combination.

Yellow Tomatoes Gazpacho

As most people know, I am famous for having the television on while at my "desk at the office". Patients generally enjoy the distraction and I can focus on my work without having to have a one-sided conversation. I mean, have you ever tried to chat with your dentist while your mouth was wide open?

One day on the Marilyn Denis Show, Christine Cushing was talking about her version of a gazpacho, with vodka. I could not wait to try it out for myself on a hot summer day. Considering I am still using a hand blender, my first gazpacho turned out pretty close to hers. I did get a little excited and forgot to add the sweet onion.

Yellow tomatoes gave it a greenish yellow colour which I have to say was not the classic hue, almost a little unappertizing. Andy thought I was too light on the salt department too. Perhaps I need a classic recipe for next time.

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Pork Milanese with Couscous and Cucumber Salad

While I was on vacation with my friends, we took turns making dinner every night and each meal was a special treat. Jon made a wonderful couscous and cucumber salad that I enjoyed so much I had to try it out myself. I never knew "cooking" couscous was more like rehydrating it: just add boiling water and wait 5 minutes. Again, I am shocked how something so simple can yet taste so good!

Last month I bought a copy of the Food Network magazine, I urge you to pick up a copy because it is full of excellent recipes and fun ideas like "snacks that taste better frozen". It made me drool while flipping through it poolside.

The Pork Milanese from it was perfection. With some cooking tips from Andy in coating and frying for 8 minutes ("Shake that skillet! Shake it!"), we had an amazing entree. How amazing? Julius joined us after having supper already and still had a whole slice!