Anticiplate

The air is getting brisk, and the summer is coming to an end. What is also coming to an end is the honeymoon period of my life in the restaurant. I need to get back to reality, which means not drinking massive quantities every night, and getting to bed before 4am. This is not a sustainable lifestyle if I actually want to get good at cooking.

Every night, although tempting, can’t be a party. Maybe just half of the nights.

The problem with creating a new career is the amount of work you have to put in to even skim the surface of success. At this point, I am working three unpaid 12-hour days, cooking, and three 5-hour days of paid hostessing. Hostessing, while not intellectually stimulating, actually tires me out when we are busy. Last night, for example, I ran around for about three hours, sweating, and ironically wearing a new pair of brown suede flats. At 10pm, when the rush was over, my feet looked like hamburger meat, and all I wanted to do was get into my comfortable bed and drink a glass of Italian red wine. I also realized, I probably should not have worn those shoes even though they were perfect for my outfit. Breaking in shoes at the restaurant is a bitch. I forgo the family meal of fried spicy onion rings and Chef Sean’s gourmet meatloaf coated with Heinz ketchup, to get an early night’s sleep. It took all of my will power to not stick around and eat greasy meat and onions, and drink Peroni’s with the Chefs. But, I need to get back to my home-base.

Last night’s busyness was rare, though. I mean, it was a Monday for goodness sakes! It was nice though, to work when I am hostessing and to see the Chefs get a surge of energy to actually cook on a night other than Thursday, Friday, or Saturday. Usually, when I am actually working, which means cooking, I am not getting paid. But, the information I am learning is invaluable. It has been a hard adjustment for not only me, but my husband, my puppy, and my friends. My best friends at the ballet, Lindsi and Kylee, actually came over for lunch yesterday so we could actually see each other. Our schedules are the complete opposite: They go to bed right when I am usually getting off work, and they are finishing the first half of their work day when I am waking up in the morning. But, somehow, the stars aligned, and we found a time to coordinate.

They came over, both beautifully poised and graceful, and they sat around my island countertop stealing pieces of Fontina cheese and toasted pine nuts, as I chopped chives, and cut the stems out of Heirloom Tomatoes for our lunch. Kylee, who is a blooming shutterbug, stole my camera for a bit and took some photos, while Lindsi played with Cashew and asked how to make pickled shallots. Who knows why? She doesn’t cook. At all. She will never make them.

We gossiped a bit about my new work, and our old work, and laughed just like old times. It was bittersweet. I do not miss dancing, at all. But, I miss the camaraderie with these amazing women, and wishing that I could also be with them for twelve hours in a row, like I am with the Chefs.

The lunch: Heirloom Tomato Salad with Toasted Pine Nuts, Pickled Shallots, and a 30-year aged balsamic vinaigrette + Prosciutto, Pecorino, Fontina, and Arugula with a Garlicky-Aioli on an Oregano Foccacia

Prep time: 30 minutes

Cook time: 10 minutes

Serves 4

Salad:

5 Heirloom Tomatoes, all different colors and sizes

1 shallot, thinly sliced on a mandoline

1/4 c. white wine vinegar

1/4 c. water

2 tbsp. sugar

Chives, minced

1 small shallot, minced

1/4 c. pine nuts, toasted

1/4 c. aged balsamic vinegar

3/4 c. olive oil

Kosher salt

Handful of Arugula

Sandwich, a method:

Foccacia

Garlic Aioli (or just mayonnaise)

Arugula

Fontina

Young Pecorino

Preheat the oven to 375 degrees. Heat a pot on the stove with vinegar, water, and sugar. Once it comes to a boil, add in the mandonlined shallots, and put in the refrigerator to cool. Cut Heirlooms into wedges, removing stem ends. Mix the balsamic and the oil in a jar or a squeeze bottle, and shake vigorously. Once the oven is preheated, toast the pine nuts until just caramel colored, about 8 minutes.

Once the pine nuts are toasted, remove them, and let them cool. Cover the foccacia in foil, and warm for 2-3 minutes.

In a large bowl, toss the pickled shallots (without juice), tomatoes, chives, shallots, pine nuts, and a generous amount of salt with some of the balsamic vinaigrette. Make it very saucy. Put in separate bowls. Then, with the remaining dressing on the bottom, add the arugula, and with your hands, toss the leaves in the leftover vinaigrette. Top the salads with the arugula. Set aside.

Slice the foccacia in half. Spread the aioli generously over each sides of the bread, making sure it gets in all of the crevices of the bread. Top with a generous amount of prosciutto, cheese, and arugula. Close the sandwich and put back in the oven for another 5 minutes until the bread is warm and the cheese and aioli are warm and melty. Slice, and serve.