“Tuscan Cook Book For The Pregnant Male”

I need to tell you a few things about getting ready to cook Tuscan food… I started writing this “cook book” over five years ago, when Deb got pregnant with Evelina. The original Title was “Tuscan Cook Book: For The Pregnant Male”.

It was my intention to reach out to all the young new parents of my generation, especially men that do not cook habitually, and share everything I know…everything I feed my family with…explain how easy it is, how natural, how healthy…. I will let Deb tell you the story on how we ended up deciding to be in control of our creativity and do everything on our own…I’m sure her story will come out very entertaining! I am posting here three general rules that I always follow when I approach a new recipe, and how I interpret the kitchen I am cooking in: I hope this post will be useful.First.

I always get really pissed off when I try a new recipe from a book or a magazine…. and, never ever, in any way, is possible to achieve a dish that looks like what I see printed in the picture… It is like going to Mac Donald’s and expect to be served a hamburger that actually looks like the one you see on the billboard across the street…IT JUST DOES NOT HAPPEN…and nobody, if you think about it, really expects it…. so why worry? (fwy: In six years in the states I had McDonald only once, in the middle of the night, stuck in Denver’s airport because of a snowstorm!)

Consider this…when you see a picture in a book or a magazine…well, most probably, staging the table, the dish, the flowers and finding the right-color-wine took more time then cooking the actual dish…. you get it?…picture looks beautiful the magazine sells better, your dish will never look like that and you’ll feel like a looser (this is what happens to me) trust your taste buds more than your eyes…. A final dish of good food just needs to smell good and be presented in a clean way on a clean dish…. you pop a bottle of wine…and that’s it…

Second.

Cooking should come as an inspiration…why feel the pressure? Your stomach and your wife’s one will be the only judges of the result that you achieve… I just want to tell you that cooking is easy…real easy…

I mean…if you expect to memorize too many recipes, well it becomes a second job, but…when you know the basics…that’s it…you don’t need much more…and you are ready to go wherever you want…So I encourage you to start trying some of my receipts…then, go on your own…get magazines, or books…and always, always trust your feelings in terms of what you like…it will be fun.

Third.

This “book” is not a four and something hundred pages of receipts, and directions, and rules, and pictures…

This recipes will be your friends in the kitchen for just the next few months…so you can explore your skills and create your own variations… Write on this pages, ply them, make notes…cookbooks these days are coffee table books…don’t get me wrong, some of them are truly amazing and inspiring (sometimes they inspire you more to take a trip than to try get into the kitchen)…. but they are too big to fit anybody’s counter. After spending on a cook book what they wanted me to spend, I get pissed off when I destroy it in the kitchen….

Last but not least.

How I organized my recipes and why…

As soon as you’ll be thrown in the kitchen there is something that you have to realize…. being prepared is half of the effort…and when you achieve that…you’ll be a very good cook…

I divided the food I know how to cook, according to the way I cook…you will notice on the receipts pages a window that will offer you suggestions and combinations of different dishes…. for example, if you are trying to make a beef stout…you will get a note suggesting you what else will work good with it…for a full dinner…or which vegetable you can prepare to have a side dish…but always considering that you have only two arms and two hands…I will always try to reduce “multitasking” to the minimum….just to let you know, you won’t find a spaghetti meatballs combination in here….