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, September 25, 2014
Stewed Squid and Potatoes
While that’s cooking cube six small red potatoes, finely chop a half a bunch of parsley, and open a 28 oz. can of chopped tomatoes. Next, slice a pound of squid into half inch pieces and add to the pot followed by the potatoes, tomatoes, and a bottle of clam juice then simmer for 45 minutes. Add the parsley fifteen minutes before serving along with a great piece of bread.