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Doctor Prescribes Pesto Pasta

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By Lynn Kessell The Sun

Published: December 3, 2008

Dr. Ray Turman delivered babies for more than 30 years before retiring and moving from Tampa to Sun City Center. These days, he only delivers freshly prepared meals to his wife, Marianne.

The 76-year-old began cooking at age 50. He and Marianne wrote a book together in 1991 called "Cooking with Fresh Tomatoes," an apropos collection of recipes for this neck of the woods. The book was so popular, it went through three printings.

"Ray does all the shopping and cooking as a hobby," Marianne said.

The couple volunteers regularly at the Tampa Bay Performing Arts Center.

What is your background?

I'm a retired OB/GYN. I left my practice and joined the United States Air Force at age 50 to work part-time as a physician. I officially "retired" about 15 years ago.

How long have you been cooking?

I got interested in cooking about 26 years ago when I started getting home from work early and had extra time on my hands. So I would cook dinner. I began taking classes and learning about wines.

How often do you cook?

Every day; although sometimes I cook enough for two days.

What's your favorite cooking gadget?

I use the Cuisinart food processor more than anything - if you can call it a gadget - and the bread machine. We haven't bought a loaf of bread in 20 years.

What's your least favorite cooking tool?

An asparagus peeler; I never use it.

Do you recall an amusing kitchen incident?

I can't think of any. I think we're going to have to skip this one.

What is your specialty?

Besides tomatoes, Hungarian dishes. My mother was Hungarian. When my wife and I were first married, we'd sit in the kitchen and take notes while my mother cooked. I make a traditional Hungarian dinner of paprika chicken, stuffed cabbage, dumplings, cucumber salad and homemade bread.

Do you have a favorite cookbook?

We have just about every tomato cookbook on the market. My favorite one is from Australia called "Tomato Cookbook."

Favorite restaurant?

Malio's Prime in Tampa. They serve the best steak I've ever had. We go there just for special occasions. Also, I enjoy Mise en Place, which is also in Tampa.

Guilty pleasure?

Dessert. My wife eats no desserts, so it's a real treat. I make a really good non-fat Key lime pie. It's made with a cornflake crust, non-fat condensed milk, fat-free cream cheese and lime juice.

What's always in the fridge?

Yogurt. My wife has it for lunch everyday. We also usually have yogurt cheese and yogurt butter. It's easier on your stomach than regular butter.

Special interests?

My main interest is lawn bowling. I took it up 15 years ago. The competition is fun and I've participated in tournaments all over the country. At first, I was bowling 10 times a week, but I've cut back to once a day, except for Sundays.

Do you have a favorite cooking tip?

Yes. Watch the stove while you're cooking! Things like potatoes and apple sauce boil over easily. You really have to watch things, especially when you're trying to watch TV. I need a television in the kitchen.

PESTO TOMATO PASTA

Ingredients

3 tablespoons olive oil

3 cloves, finely chopped

1/2 medium onion, chopped

12 Greek olives, pitted and quartered

3 medium tomatoes, peeled and chopped

1 (2.8 ounce) jar pesto sauce

8 ounces angel hair or linguine pasta, cooked and drained

Directions

Saute garlic and onion in olive oil for 3 minutes. Add olives, tomatoes and pesto sauce. Simmer for 10 minutes. Combine with cooked pasta and top with fresh, grated Parmesan cheese.

Serves 2

Lynn Kessel may be reached at lkessel@mac.com.

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