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, July 30, 2012

Summer Eggs

I have found that a great way to "summerize" your eggs is to top them with a tomato salad or pesto, and instead of melting your cheese within your eggs either serve it on top or not at all…in this case I did a bit of all three.  For the eggs I simply scrambled with some arugula and while still hot covered them with a slice of fresh mozzarella, sliced tomatoes, fresh pesto, then drizzled with some extra virgin olive oil.  It would have been just as refreshing with the tomato salad, pesto, or mozzarella alone…but no matter which way you choose the olive oil is critical. 

Wednesday, July 11, 2012

Joyva Sesame Tahini

I often forget about that squat orange and brown can buried on the top shelf of the fridge, but when I stumble on it I can’t believe how I’ve lived so long without it.  Joyva Sesame Tahini, just add warm water, garlic, lemon juice and salt and you’ve got the most incredibly delicious condiment…and even after opening it lasts for months in the fridge.  The hard part is just remembering it’s there.  I love it on rice and couscous, chicken and lamb, eggplant and chick peas, or stirred into a salad dressing.  It’s even great plain with some pita bread.