Chef Monsta: I cook, therefore I blog

For the last 4 years, I have been one of the lucky beneficiaries of Chef Monsta’s cuisine. Our friendship began at Tel Aviv University where Monsta schooled me in the art of the perfect chopped Israeli salad.  Back in New York a year later in our shared NoLiTa apartment, the tantalizing smell of schnitzel and garlicky brussel sprouts awaited me upon my return home from work. Sadly this year, Monsta and I ended up inapartments on opposite sides of Manhattan and she no longer beckons me home from work for a home cooked meal. In order to refresh my own kitchen skills and spend some quality time with my favorite chef, I challenged Monsta to come over and give me a lesson on cooking a weeknight dinner.

The evening began at the Garden of Eden supermarket in Union Square where Monsta’s supermarket efficiency quickly snapped me out of my typical grocery indecision. I have been dying to try to make polenta using some of my home grown herbs so we grabbed some protein and veggies as an accompaniment.  We decided to make meatballs and Monsta brilliantly decided on a combo of ground beef and turkey for added value and health benefits.  The butcher agreed!  A can of crushed tomatoes, some eggplant, and an onion later, we were back at my studio, unloading the groceries for their glamour shot.

We started off by chopping garlic, onion, and eggplant. Monsta advised me that for real chef prowess I would need to invest in a wider knife, which turned on its side could be used to smash garlic, the best way to release its flavor and aroma. It was challenging for 2 people to cook with limited space and equipment but Monsta expertly managed the process.   While sautéing the ingredients for the sauce on one end of the stove, we added fresh herbs to our turkey beef duo and finished the meatball mixture off with some panko breadcrumbs and a healthy dose of salt and pepper. Thanks to Monsta, I got my hands dirty and learned the proper technique for creating a meatball- take the meat in your hand and roll it in a circular motion- don’t pat or try to squeeze it into a ball. We gently placed the meatballs into a pot simmering with garlic and olive oil and miraculously there was room for everyone!

As the meatballs were going strong, Monsta and I tackled Polenta – it was quite simple! 3 parts boiling water to one part polenta mixed with cold water and a lot of salt and pepper.  We poured the finished mixture into our newly purchased mini ramekins, for maximum presentation effect.

A short thirty minutes later dinner was ready and guests including my sister and boyfriend arrived. We tossed a simple salad of argula, extra virgin olive oil, lemon and S&P:and Monsta plated the meal- her signature touch which always adds to the presentation and ambiance of the meal.  The meatballs were delicious! The eggplant added an element of heartiness to the spicy sauce and the meat was perfectly chewy and moist.  The polenta ultimately came out a little flavorless but held up well under the delicious sauce. The simple taste of fresh citrus and bitter arugula was a perfect compliment to this meal. While the rave reviews from our guests were to be expected (this is Chef Monsta after all), the best part was the feeling of accomplishment that comes with the finished product and learning some useful kitchen tips (bolded above for your reading pleasure). As Monsta likes to say, cooking is all about fun and confidence! Thanks to Monsta, I will revisit my tiny kitchen with a newfound enthusiasm and appreciation for the culinary arts!