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, October 29, 2012

Garlic Chicken

When I came across this garlic chicken recipe lately I was skeptical but thankfully gave it a try, it’s amazingly rich and not at all too garlicky.  Start by seasoning your cut up whole chicken or boneless thighs with salt and pepper and brown both sides in a medium hot pan for about fifteen minutes.  In the meantime peel two heads of garlic…that’s right….two heads.  After removing the chicken from the pan brown the whole coves for about six minutes, add a half cup of dry white wine or vermouth and let reduce by half, then add a cup of chicken stock.  You could use a potato masher to break up the softened cloves but I found it easiest to pour the garlic mixture in a bowl and use my stick blender.  Once pureed add to a roasting pan with the browned chicken and bake for twenty to thirty minutes. 

Wednesday, October 17, 2012

Kimchi Fish Tacos

I’m all about kimchi, this spicy fermented cabbage is loaded with flavor, works for breakfast, lunch, or dinner, and lasts forever in the fridge.  And while the jars I see in my market may seem pricey, trust me, it lasts a good long while…like one of those sponges at the bank that just keep expanding.  While I’ve been known to put it on everything from hot dogs to sardines, my favorite application is on fish tacos.  Cover the bottom of a frying pan with a thin layer of oil and while that’s heating cut your tilapia, pollock or other firm white fish into one inch strips, salt and pepper, and dust with flour.  On low, heat up a second Teflon pan on low to warm your soft corn tortillas, it just takes a few minutes of flipping.  I love the thicker home styles brands.  Pan fry your fish, place in the tortillas, and top with kimchi, cilantro, and a slice of avocado.  Chopped scallions and tomatoes are a nice touch too.  And of course your favorite salsas and a pinch of kosher salt.

Thursday, October 11, 2012

Swiss Chard Pasta with Garlic Breadcrumbs

Caramelized onions make everything good but this combination with Swiss Chard and garlic bread crumbs is memorable.  Peel, halve, and slice a couple of yellow onions and sauté over medium to high heat with butter or olive oil and a pinch of sugar…scrape and turn often.  While those are cooking heat two peeled and squashed garlic cloves in a couple table spoons of olive oil so the garlic flavors the oil, if you’re an anchovy fan a couple of fillets work well with the garlic.  After a few minutes add a cup of dried bread crumbs and toss well so the oil is absorbed before setting aside.  Add some more oil to the pan and sauté your washed, deveined, and chopped Swiss Chard until it is soft.  Once the onions are browned add to the Chard, salt and pepper to taste, and combine with the bread crumbs and cooked pasta of your choice….garnish with some parmesan…a hearty and flavorful pasta, perfect for this time of year.

Tuesday, October 2, 2012

Delicata Squash Curry

The cold nights are perfect for a big bowl of curry, and while Delicata squash isn’t very traditional, it works nicely both for its flavor and consistency.  Wash, halve, seed, and slice a few squash into 1/8 to ¼ inch slices, toss with a little oil and salt and bake at 375 for half an hour with the skin on.  In the meantime sauté a large chopped onion in a pot until it begins to brown, then add two chopped garlic cloves and some turkey burger if a veggie curry isn’t going to do it for you.  After five minutes add your curry paste, a cup of salted peanuts, and three cups of veggie or chicken stock, I prefer the Better Than Bouillon paste that’s available locally.  If you’re using curry powder stir that in with the turkey burger in the previous step.  Once you add the squash it’s just a matter of letting it simmer for half an hour, salt and hot sauce to taste, and some scallions for a dash of color.  Works well served alongside a cold cabbage or brussel sprout salad.