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.

Monday, February 13, 2017

Shrimp and Grits

Although traditionally served for breakfast, these shrimp and grits will satisfy any meal of the day. Peel your shrimp then season with salt and pepper and set aside. Following, boil four and half cups of water, whisk in a cup of grits and a teaspoon of salt, and gently simmer uncovered for thirty minutes.

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

Shaved Cauliflower Salad with a Lime Vinaigrette

I think I just discovered my new favorite ingredient. Up until coming across this recipe in an old Bon Appetit the only reason we kept nutritional yeast in the pantry was for popcorn, but not anymore…it’s an umami burst worth using again and again.

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

Turkey, Squash, Black Bean Chili

If you’re having any doubts about straying from your classic Super Bowl chili, don’t, this one is definitely super bowl worthy. In a large pot sauté two medium chopped onions until translucent then add a pound of the fattiest ground turkey you can find breaking it up into small pieces with a large spoon as it cooks.

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. 

 Go Pats!

Monday, January 23, 2017

Cacio e Pepe

What I love about Italian food is that it’s often the simplest dishes that are the most satisfying; this creamy combination of pasta, cheese, and black pepper is one of my favorites. Boil a pound of noodles until el dente making sure to save a cup of the pasta water just before draining.

Dump the noodles into a strainer and put the pasta pot back on the stove over low heat. Melt a half a stick of butter in the pot then add the drained pasta and toss. Stir in a tablespoon of freshly ground black pepper followed by the reserved pasta water and a cup and a half of parmesan, pecorino, or a combination of both. Mix together until the pasta is completed coated by the butter and cheese then salt to taste and serve immediately.

Thursday, January 12, 2017

Pork Ricotta Meatballs

Ricotta makes lots of things just that much better and these pork meatballs are high on the list. Whether you’re craving spaghetti and meatballs, meatball soup, or fried meatballs give these ricotta enhanced meatballs a try.

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

Curry Poached Cod

The holidays are over and I need a break from butter, heavy cream, bacon, sweets, alcohol, and cooking…and not necessarily in that order. This dish takes a little cooking but not much, the most demanding part is making the rice.

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

Squash Parmesan Soup

I couldn’t believe how good this soup was given how simple it was to make with so few ingredients, perfect for a New Year's dinner or après-ski. In a large soup pot begin by sautéing a large chopped onion over medium heat in a little bit of butter. While that’s cooking peel and seed approximately 2 ½ pounds of butternut squash and chop into small chunks.

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!

Tuesday, December 20, 2016

Chopped Liver

No matter the holiday, when we went to my grandmother’s house one thing was always certain, chopped liver. And we loved it! I hadn’t had it in years so decided to give it a try, minus the Ritz crackers. And we loved it! So here it is, super easy and a guaranteed conversation starter at any gathering.

Begin by making four twelve minute hard boiled eggs then set aside to cool. Sauté a large chopped onion over medium low heat until golden brown then stir in a minced clove of garlic and cook for another minute. Add a pound of rinsed and dried chicken livers to the pan and continue to cook until the livers are grey all the way through, about ten minutes. Spread the mixture out on a large dish to cool.

Pulse the peeled eggs in a food processor until coarsely chopped then scrape them into a large bowl. Do the same with the liver and onion mixture then stir together with the eggs. Add at least a teaspoon of black pepper, two of kosher salt, then garnish with some finely chopped onion or egg and serve with a thinly sliced baguette.

Tuesday, December 13, 2016


The holiday party season is upon us and whether you’re hosting or pot lucking this tapenade is a crowd pleaser, and all it takes is a little Cuisinart magic. Chop a couple of cloves of garlic and combine in the food processor with two tablespoons of capers, a tablespoon of lemon juice, a bit of lemon zest, a big squeeze of anchovy paste, a few pinches of chopped thyme (optional), and a cup of Kalamata, nicoise, oil cured, or a mix of all three kinds of pitted olives. Pulse until it’s a chunky paste.

Transfer to a small bowl and stir in approximately a half cup of extra virgin olive oil, a pinch of cayenne, and salt and pepper to taste. Serve with crackers or a sliced plain or grilled baguette. Time to be merry!

Friday, December 9, 2016

Pork Tacos with Kimchi

These tasty tacos are all local thanks to our valley farmers, All Souls Tortilleria, Vermont Probiotica, and Gracie’s Kitchen. Hopefully you live in a place with lots of local food producers, if not you'll just have to come visit us in the Mad River Valley.

Sauté half of a finely chopped onion until translucent then add a couple of minced garlic cloves followed by a half pound of ground pork. Once the pork is cooked through salt and pepper to taste and turn the heat to low. Soften a couple of tortillas in the toaster oven on low heat then spoon in some of the pork mixture and top with a bit of kimchi and green salsa. To make them even better, serve with A Sip of Sunshine...our award winning local Warren brew.

Monday, December 5, 2016

Broccolini with a Balsamic Reduction

Vegetables are on the menu this week and this balsamic reduction works as well with carrots and green beans as it does with broccolini. Start by heating some olive oil in a large pan over medium heat then saute the broccolini until it starts to brown, about five minutes.

Add a quarter cup of water and a bit of salt and continue heating until the water has evaporated. Stir in a couple of chopped garlic cloves followed by a quarter cup of balsamic vinegar…making sure your exhaust fan is on before you do. By the time the vinegar has reduced to a glaze the broccolini should be tender, if not add a splash more vinegar, cover, and let cook for a few minutes longer.

Saturday, November 26, 2016

Sweet Potato Turkey Hash

Why wait for turkey sandwiches when you can pull out those leftovers while you’re still in your pajamas. Cube a couple of sweet potatoes and simmer in a pot of salted water until tender then drain and set aside. Next, remove the turkey from the bone and either finely chop with a knife or cube then pulse in the food processor.

Sauté a chopped onion in a large pan with a couple of minced garlic cloves. Once the onion is translucent stir in the sweet potato and turkey, crank up the heat to medium high, and cook until the potatoes are brown and crispy. Season with salt, pepper, and some smoked paprika if you have it then serve with a couple of eggs on top…Thanksgiving leftovers have begun.