Local flavor: Tim Bucci
Tim Bucci
Age: 40
(Matt Marton/SouthtownStar)
Hometown: Oak Forest
Family: Married, three children
Profession: Associate Professor at Joliet Junior College; Won first place in the Illinois Pork Producers-sponsored Taste of Elegance competition and will represent Illinois in the national competition in San Diego in May. Also, won a gold medal in cold foods and a gold medal in contemporary cooking at the Wisconsin Restaurant Show.
When I discovered the kitchen: My mom is from Italy and has done a lot of cooking. As a child, I started helping in the kitchen.
Why I cook: The possibilities are endless. I enjoy creating a dish that makes people feel good and smile.
Why I teach: The part I enjoy the most is taking somebody who has passion about food and is excited about food, someone young in their career, and watching them grow. I see a big difference from their first semesters and it's so interesting to see how far they've come by the last day.
Describe the Taste of Elegance competition: I did a brined pork loin with pumpernickel bratwurst with braised pork neck dumplings cooked for a long period of time to make it tender and flavorful. It's very rich.
I make a fabulous: I've gotten a lot of reviews on my butternut squash risotto with vanilla and butter poached lobster. Vanilla and shellfish is a good combination.
Favorite Ethnic Food: Italian. I love it because it's part of my roots, my heritage. What I cook is what I grew up on.
Best spices to work with: Ginger, cinnamon and fennel.
If I was stranded on an island, three foods I'd have with me: Lasagna, grilled homemade sausage and my mom's homemade doughnuts.
Best kitchen advice: Don't be afraid to try something and fail. The more failures we have, the more successes we will have later. Have fun, and enjoy what you are doing.
Interviewed by Michelle Mullins
Baked Salmon with A Basil Crust and Warm Tomato Artichoke Salad
4 Salmon filets, 5-6 oz each
Salt and black pepper to taste
1/2c basil leaves, 1 oz
1 c Japanese bread crumbs
2 Tb olive oil
Preheat oven to 400 degrees.
Combine basil leaves, bread crumbs and olive oil in a food processor and process until mixture is chopped fine.
Season salmon filets with salt and black pepper to taste.
Spread1/4 of the bread crumb mixture on top of each salmon and press down lightly. Place salmon on a cookie sheet with parchment paper.
Bake for 12-15 minutes.
Serve on top of salad.
Warm tomato artichoke salad
1/4c canola or grapeseed oil
1/4c olive oil
1 garlic clove, chopped fine
1 c grape tomatoes halved
3 Tb Balsamic vinegar
1 small can artichoke hearts cut in quarters
Salt and black pepper to taste
Heat two tablespoons canola oil over low to medium heat in a small saut-- pan. Add garlic and let cook for 1 minute without browning.
Add grape tomatoes and let cook until slightly wilted, approximately 2 minutes. Add vinegar to a bowl and slowly whisk in remaining oils.
Season with salt and pepper
Add grape tomatoes and artichokes and toss lightly. Serves 4.