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
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!
Tuesday, December 20, 2016
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
Friday, December 9, 2016
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
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
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.