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.
Tuesday, May 27, 2014
Meanwhile, combine in a small bowl the juice of half an orange, a splash of rice wine or white vinegar, some extra virgin olive oil and salt and pepper to taste. Chili flakes are optional but recommended. Then in a large bowl add a thinly sliced fennel bulb, a bag of shelled edamame, a dozen chopped Kalamata olives, a scallion, and a generous handful of either basil or mint.
By this time your salmon should be cooked through. With a spatula place the filets on a side plate being careful to leave the salmon skins in the hot pan. Having removed the filets flip the skins and cook for another minute, they should be crispy but not burnt. To serve break up your salmon and along with the dressing add and toss with the other ingredients, then sprinkle your finely chopped crispy salmon skin over the top. Japanese Bacos…trust me, this is a good one.
Monday, May 19, 2014
In a small bowl stir together until smooth a tablespoon of peanut butter, a tablespoon of rice wine vinegar, a tablespoon of soy sauce, and two tablespoons of mayonnaise. Hot sauce is optional. In a larger bowl add the chicken, a generous handful of chopped chives, a chopped carrot, a chopped stalk of celery, and a half cup of finely chopped salted peanuts. Before serving pour in the mayonnaise mixture, stir together, then salt and pepper to taste. Crunch away.
Tuesday, May 13, 2014
But with the warmer temps and the perennials popping a cold carrot salad seems more of the way to go these days, and this simple one with lime juice and cilantro is especially refreshing. Julienne your carrots in a mandolin, shred on the coarse side of a box grater, or cut by hand. Sixteenth inch slices are best. Toss with fresh lime juice, chopped cilantro, and coarse salt and pepper to taste. So crunchy and so tasty.
Thursday, May 8, 2014
Start with three shallow bowls, the first one with a cup of flour, the next with three lightly scrambled eggs, and the third with a cup of panko and half a cup of grated parmesan. Pour enough oil into a large frying pan to nearly cover the bottom and heat on medium until hot but not smoking.
Cut your fillets into four inch pieces and season both sides with salt and pepper before dusting with flour, dipping in the egg, and coating with the panko cheese mixture. They should sizzle when you place them in the oil, and depending on the thickness will only take three to four minutes per side. If you’re frying more than one batch heat up your oven to keep the earlier batches hot while you finish the rest.
Serve with some potatoes and lemon, that’s it.