David Doesn't Bake
Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Wednesday, March 22, 2017
Add two finely chopped garlic cloves and a shallot to the bacon fat and cook for a minute before stirring in a cup and a half of Arborio rice. When the rice is coated completely, pour in a half cup of the chicken stock and simmer briskly until the broth is absorbed. Stir well, then pour in another half cup of stock and repeat the process until the rice is al dente, about twenty minutes. In the end you may not have to use all of the stock.
While still on the heat stir in the peas, wait a few minutes, then mix well with the bacon, a cup of parmesan, and salt and pepper to taste. Serve immediately with some parmesan garnish.
Thursday, March 16, 2017
Monday, March 13, 2017
Monday, March 6, 2017
Pour in two cups of dry red wine and reduce by half. Add two cups of chicken stock, ¾ cup of soy sauce, ½ a cup of mirin or rice vinegar, ½ a cup of brown sugar, ½ a cup of kimchi, and the cooked ribs along with their juices. Bring to a boil, cover, reduce the heat to low, and simmer for a couple of hours or until the ribs are tender. Serve with rice and a bit of the sauce poured over the top.
Wednesday, March 1, 2017
Place a large pan over medium high heat then halve the square of cheese diagonally. Once your pan is hot add a small splash of olive oil followed by the two triangles of cheese and cook until well browned on both sides. You could also grill it on the barbeque, either way, turning occasionally it will take about ten minutes.
As an appetizer you can simply serve it with a drizzle of your best olive oil, lemon juice, a bit of chopped mint, sautéed garlic, or some caramelized dates or apricots. It’s also a delicious addition to a warm or cold salad. And because it freezes well you can always have one on hand for a spontaneous halloumi fix.
Monday, February 13, 2017
While that’s cooking prep a cup of grated sharp cheddar, a quarter cup of parmesan, three tablespoons of butter, and half a teaspoon of freshly grated black pepper. Sauté the shrimp in a hot pan until cooked through, for more flavor you could add some bacon, garlic, and or scallions. When your grits are ready remove from the heat, stir in the cheese, butter, and pepper along with a few shakes of tabasco sauce, and serve with the shrimp over the top.
Thursday, February 9, 2017
In a mason jar combine a teaspoon each of lime zest, Dijon mustard, and honey with a quarter cup each of lime juice, and extra virgin olive oil. Shake until combined then add a tablespoon of nutritional yeast, a quarter cup of grated parmesan, and salt and pepper to taste. Shake again.
Quarter a head of cauliflower then with a knife or mandolin cut one of the quarters into 1/8 inch slices then toss with the dressing and let sit for at least ten minutes. To finish, stir in some arugula, spinach, or half a head of frisee. Garnish with some shaved parmesan and prepare to be blown away.
Tuesday, January 31, 2017
After five minutes stir in three chopped garlic cloves, a ¼ cup of chili powder, a tablespoon of cumin, and some hot pepper to taste such as chipotle, ancho, or cayenne and cook for another five minutes. Next, add a large can of chopped tomatoes, a small can of tomato paste, and four cups of chicken or veggie stock. While that’s simmering peel and seed a small butternut squash and cut into half inch cubes.
Depending on your bean ratio preference add one or two cans of drained black beans and salt and pepper to taste. Simmer for another fifteen minutes before adding the cubed squash, bring to a boil then turn down and simmer for 40 minutes or until the squash is tender. Before serving stir in a handful of chopped cilantro and top with shredded cheese, sour cream, and or avocado.
Monday, January 23, 2017
Thursday, January 12, 2017
In a large bowl stir together a cup of ricotta, a third of a cup of grated parmesan, a half cup of panko, a lightly scrambled egg, a teaspoon of kosher salt and half a teaspoon of pepper. Mix in a about a pound and a half of ground pork and a splash of milk then form into balls. Brown completely in a hot pan then add to your tomato sauce, soup, or deep fryer to finish. Comfort food at it’s best!
Tuesday, January 3, 2017
In a large pan heat a can of coconut milk and your favorite curry paste or spices. Cut your cod or other white fish into two inch slices, salt both sides, then add to the simmering sauce. Cook for four to five minutes on each side and serve in a bowl along with some sauce and a scoop of rice. If you have any energy left you could garnish with some chopped cilantro.
Cheers to another year of eating!
Tuesday, December 27, 2016
Once the onion is translucent add the squash to the pot along with 5 to 7 cups of chicken stock, depending on how thick you like your soup. Bring to a boil then simmer for 30 minutes uncovered or until the squash is tender. Use a stick blender or food processor to puree the soup until its silky smooth then stir in a cup of grated parmesan cheese and salt and pepper to taste. If you like herbs you could sauté a little bit of sage with the onions just before adding the squash.
Have a safe and festive 2017!