Cook of the Week: Technology helps Inverness dad get dinner on the table
It isn't too much of a surprise to discover that John Keelan, a computer software salesman from Inverness, relies on technology when he's cooking. The scenario often begins at the grocery store.
“I'll be standing in front of the sword fish at Mariano's and use my web browser, 'what can I do with swordfish?' Up will come a marinade and I'm good.”
John hasn't always cooked and his wife still does a good portion of the family cooking, but he suspects that at this point in their lives he may have a bit more interest in cooking than she does.
“My introduction to cooking — something besides cheeseburgers — started in the late '80s when we bought a house and moved out of the city. We were still getting The New York Times and there were always recipes in there that I wanted to try. I wasn't unbelievably adventurous, but I'd try some of them. Then I hit a pause button.” The pause had to do with the fact that the Keelans had three children and John was traveling quite a bit for his job.
“It was pretty hectic with the kids in sports four days a week — we were lucky to get a meal in!” he laughs. “Now all that's changed. The kids are in college, I'm working out of the house more often and that allows more time. I don't mind a 5:30 run to the grocery store to see what looks good. I find the family wants more than a grilled pork chop and a baked potato.”
For inspiration, John enjoys the Food Network, often “channeling” Alton Brown, Giada DeLaurentiis and Bobby Flay, though he isn't averse to tampering with their recipes.
“... if you have the interest and you can read, you can cook. It's chemistry and if you can follow directions, it works.”
The biggest challenge for John, (and many cooks!) may be timing.
“Timing is tough, especially when you have a group of people over. I once made braised short ribs over polenta. My polenta was lumpy! I didn't have enough time to keep stirring it. Maybe that's why people go out?” he adds ironically.
One skill John does excel in however is cleaning up as he cooks.
“I clean as I go. All those great cooks in the world have people cleaning up after them — I don't. I hate coming back to a huge mess.”
Another challenge is mastering a new recipe. He's attempted a Barefoot Contessa stuffing recipe three times.
“It's hard to nail it the first time. There's a timing and sequence and if you skip a step — I've had it happen too often, 'boy,' I'll hear, 'this is salty, or oniony. It's still just OK,” he shrugs, “There are certain recipes where you get a lot of bang for your effort, and others — you don't.”
For example, John attempted smoking meat, just once.
John admits he sometimes finds himself over his head.
“At times some of the recipes are beyond my skill set. I'm not someone who can taste something and say, 'it needs this, or that.' I try to follow directions, but sometimes you have to substitute — the Internet is great for that too.”
Readers will enjoy the rich, creamy fettuccine alfredo that John makes for us today, a tweaked version of Giada's. “This is on nobody's weight watcher list, not even 1000 miles near it,” he laughs.
“Cooking for me isn't really a hobby. I like it because I like to eat. At the end of the day, my motivation is quality control. I like to use interesting marinades, create interesting sides. If I produce a good product for my family, it allows me to have what I like too — it's a personal win!”
• To suggest someone to be profiled here, send the cook's name, address and phone number to food@dailyherald.com.