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Greg McEnary started cooking as a teenager, mainly out of necessity. The oldest of nine siblings, Greg played three seasons of sports in high school and by the time he got home, dinner was usually finished and there wasnt much in the way of leftovers. My mom would show me the frying pan, point to the refrigerator, and tell me to help myself, he remembers with a smile.
He continued cooking through art school and his focus soon changed from simply feeding himself and his friends, to creating beautiful and tasty meals. Some artists use a paintbrush, some a shutter, some a kiln I think most chefs have a strong sense of artistic creativity. Most of the people I know who love to cook, treat it as an art, he went on, musing over the fact that many commercial chefs burn out because they lack an outlet for their artistic expression.
I asked Greg if there is anything in particular that he likes to cook. Whatever looks good at the market the day Im shopping, thats what well have for dinner, he says. Greg likes to look for good values, provided the quality of the food is excellent. You cant beat Arthur Avenue for meat and cheeses. And of course, they have great fresh vegetables in the winter. Right now, the farmers market in Greg's hometown, Stamford, provides many of his vegetables, though he also belongs to a CSA (Community Supported Agriculture) organization and enjoys using the fresh organic veggies that are grown locally.
The only aspect of cooking that doesnt hold much appeal for Greg is baking. He says he doesnt have the patience for it -- all that precise measuring doesnt appeal to his creative side. But luckily for Greg, who readily admits that he loves desserts, his wife, Leslie Freed, is a dab hand with the measuring cups, so they work as a team. Greg performs the opening numbers and Leslie is in charge of the finale.
Greg shared with me a quick and easy summer salad that can stand by itself as a lunch entrée or as a side dish for just about anything grilled tuna, barbecued chicken or marinated and grilled skirt steak.
1 lb Trader Joes Teeny Tiny potatoes, or other tiny new potatoes from the farmers' market
1 lb Fresh green beans, cut into 1-inch pieces2 Eggs1 Tbsp Tarragon or Champagne vinegar2 Tbsp Extra-virgin olive oil½ tsp Dijon mustard1 tsp Fresh French tarragon, finely choppedSalt and pepper
Wash potatoes and eggs, place in a pan and cover with salted water. Bring to the boil, cook for 10 minutes or until potatoes are just cooked. Drain potatoes, place in serving platter. Put eggs in ice water. Peel and cut into slices. While potatoes are cooking blanch beans in boiling water, drain and chill in ice water. Put mustard in a bowl, whisk in vinegar, salt, pepper and olive oil. Stir in tarragon. Drain beans and layer over potatoes. Layer egg slices over beans. Pour dressing over the platter and serve.
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