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.

Thursday, February 14, 2013


Pretty much anything tastes better when you put it on a fried corn tortilla, and with a bit of salsa and melted cheese you can’t lose.  Heat up an eighth of an inch of vegetable oil in a frying pan, slide in a whole corn tortilla, give it a minute, flip, and when slightly brown remove and drain on a paper bag.  Last night I created tostada magic from leftovers with some thinly sliced pork, caramelized onions, chopped basil, salsa verde, and a slice of mozzarella by stacking them in that order on a cookie sheet and reheating until the meat was warm and the cheese melted.  You don’t have to get that fancy, the tortillas are just as good topped with your favorite salad, scrambled eggs, sliced sweet potato, or can of beans….but that pork combo was pretty amazing!

Wednesday, February 6, 2013

Dijon Crusted Salmon

This surprisingly simple Dijon crusted salmon can be on the table in less than fifteen minutes.  Coat the bottom of a nonstick fry pan with oil and put over medium heat.  Cut your salmon filet into single size portions, sprinkle with more pepper than salt, dust with flour, and set on a plate skin side up.  Dollop a tablespoon of Dijon mustard onto each piece and spread evenly with a rubber spatula before placing the fillets into the hot frying pan mustard side down…tongs works best.  After five or so minutes spread the mustard the same way on the exposed side, flip, and in another five minutes remove and serve.  Add some minced garlic to the mustard for even more flavor.