From dabbling to catering

For a Christmas gift 15 years ago Jim Krupka's wife gave him a series of cooking lessons at a prestigious culinary school in the area, igniting a fervor for food that hasn't dimmed since.

Called "Spice Up Your Life," that series of basic skills classes through Kendall College, Chicago, did just that. Jim followed up those classes with dozens of others, most recently at Le Titi de Paris in Arlington Heights, nearly a home away from home for this keenly motivated Lombard resident.

"At Kendall I got the practical side, knife skills and cooking techniques," says Jim, a purchasing manager for an electronics company. "I realized I enjoyed it and I really wanted to learn more."

As he fine-tuned his skills Jim's confidence grew. Now he says, "I am not afraid to try anything. I'll see something and try to duplicate it or play around with it."

As a child Jim did nothing more than help his mother make pancakes. Not until college did he switch into survival mode and start to cook, hoping for a healthier diet than the typical bachelor.

He continued to dabble after he married Vicky, who realized he enjoyed it so much he might appreciate some lessons.

Today, special occasions are an opportunity for Jim to shine. Recently he prepared enough finger food for 80 guests at his in-laws' 60th anniversary party. At Christ the King Church in Lombard he routinely plays executive chef for a team of fellow volunteers who prepare elaborate pancake breakfasts with made-to-order omelets, spaghetti dinners and fish fries.

Conveniently, Jim was on the building committee for the new parish center, so it's no coincidence the kitchen turned out spacious.

"I had a great deal of input," he laughs. "Now the new parish center is connected to the main building, so we joke that we should pump the smell of sausage into the church during services" to attract a crowd for pancake breakfasts.

Friends count on Jim, too. Not long ago he helped cater a wedding party for 150 guests for a friend's cousin. But his Thanksgiving dinners are legendary, at least among the lucky guests.

"We went through three turkeys last year, everyone takes some home," says Jim. "I roast one, I deep-fry one and a friend brings over roasted breasts."

On the side he offers two types of cranberry sauce and three dressings, one with apples, walnuts and garlic, another with spinach, focaccia, pine nuts and Asiago cheese.

Though he has little family in the area, Jim and his wife gather a group of 20 friends, family and, on at least one occasion, sailors from Great Lakes Naval Base.

When cooking for his family Jim has to tone down his creativity. Basic and simple, says Jim, works best for Vicky and his two grown children.

That approach appeals to a lot of busy home cooks, too. Today's recipes highlight fresh, unprocessed ingredients prepared with simple techniques well within reach of novice cooks.

But if you're inspired, this may be the time to start dropping hints for a holiday gift of cooking classes.

Citrus Teriyaki Tuna

½ cup orange juice or grapefruit juice

½ cup prepared teriyaki marinade

2 tablespoons lemon or lime juice

1½ tablespoons Worcestershire sauce

2 tablespoons vegetable oil

3 tablespoons soy sauce

1 tablespoon Dijon mustard

1 clove garlic, finely minced

1 small shallot, finely minced

2 teaspoons fresh ginger, finely minced

½ teaspoon freshly ground pepper

2 tablespoon cilantro, chopped

1 jalapeño pepper, finely minced (remove seeds to reduce heat)

4 tuna steaks, ¾- to 1-inch thick

Whisk together orange juice, teriyaki marinade, lemon juice, Worcestershire sauce, oil, soy sauce, mustard, garlic, shallot, ginger, ground pepper, cilantro and jalapeno pepper.

Place tuna in a shallow pan or resealable plastic bag; pour in marinade and refrigerate up to 2½ hours.

Heat grill to medium-high. Be sure cooking grate is clean; rub with oil before cooking. Cook tuna about 2 minutes per side for rare, 4 minutes per side for medium. Or, broil about 2 to 3 minutes per side for medium rare, longer for medium.

Serves four.

Cook's note: This marinade also works well for chicken. Marinate up to four hours (any longer and the meat breaks down) and cook on each side for 7 to 8 minutes until juices run clear when breast is pierced.

Nutrition values per serving: 240 calories, 11 g fat (2 g saturated), 11 g carbohydrates, 0 fiber, 23 g protein, 30 mg cholesterol, 1,660 mg sodium.

Pistachio Crusted Salmon with Balsamic Vinegar Reduction

4 tablespoons Dijon mustard

1½ tablespoons pure maple syrup

½ cup pistachio nuts

4 salmon fillets, skin removed

Salt and pepper to taste

2 tablespoons olive oil

½ cup balsamic vinegar

Heat oven to 350 degrees.

In a small bowl, mix together mustard and maple syrup; set aside.

Place pistachios in a small, sealed storage bag and break them into small pieces with a rolling pin or meat mallet. Transfer to a plate.

Sprinkle salmon fillets with salt and pepper. Coat one side of each fillet with about 1 tablespoon of mustard mixture. Place each fillet coated side down into the crushed nuts, pressing gently.

Heat olive oil in a large, oven-proof skillet over medium-high heat. Place the salmon, crusted side down, into the skillet. Cook without moving until golden brown, about 2 to 3 minutes. Flip fish and place skillet in oven for about 4 minutes or until fillets are cooked through.

In the meantime, simmer balsamic vinegar in a small saucepan and reduce by half. Keep vinegar warm over low heat; be careful not to reduce it too much.

Transfer each fillet to a plate and drizzle with reduction. Serve immediately with oven roasted potatoes (see accompanying recipe) or your choice of starch and a salad.

Serves four.

Nutrition values per serving: 680 calories, 29 g fat (6 g saturated), 12 g carbohydrates, 2 g fiber, 87 g protein, 195 mg cholesterol, 470 mg sodium.

Oven Roasted Potatoes

2 pounds small red or white potatoes, rinsed thoroughly and dried, unpeeled

3 tablespoons Dijon mustard

¼ cup olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons salt

1 teaspoon freshly ground pepper

2 teaspoons paprika

2 tablespoons chopped fresh parsley

Heat oven to 400 degrees.

Mix mustard and olive oil in large bowl.

Quarter potatoes and toss with mustard and oil mixture. Sprinkle in garlic powder, onion powder, salt, pepper and paprika. Mix potatoes until well coated.

Place potatoes in a single layer on a jelly roll pan. Cover with aluminum foil; tent the foil so that potatoes can steam. Bake for 40 minutes.

Remove foil and turn the potatoes, making sure that a fleshy part of the potato is touching the baking sheet. Return to the oven, uncovered for another 40 minutes, or until the potatoes have started to brown and develop a crisp surface.

Remove potatoes to a bowl and toss with the fresh chopped parsley.

Serves four.

Nutrition values per serving: 310 calories, 14 g fat (2 g saturated), 41 g carbohydrates, 3 g fiber, 6 g protein, 0 cholesterol, 1,320 mg sodium.