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, July 31, 2014
Next, snap the stems off of your beans and steam for five minutes or blanch for one and immediately drain and combine with the chopped olives, some crumbled feta, and a little bit of extra virgin olive oil and coarse salt. That’s it, when the local vegetables are this good less is best.
Monday, July 28, 2014
To your mason jar add a quarter cup of extra virgin olive oil, a couple tablespoons of both red wine vinegar and Dijon mustard, two teaspoons of red wine, a pinch of sugar, and salt and pepper to taste. Screw on the lid and shake vigorously for about ten seconds or until the dressing looks opaque. It will pretty much taste great on any salad including this endive, corn, cucumber, and scallion combination.
Tuesday, July 22, 2014
In a large bowl quarter and toss a quart of strawberries with a teaspoon of sugar and a quarter cup of Limoncello, Rum, Vodka, or tequila. If kids are involved you may want to opt for a white Balsamic vinegar. That’s it...just them sit at room temperature until you’re ready to serve.
But don’t stop there, top them with a scoop of lemon sorbet and crumbled Lazzaroni Amaretti cookies. The combinations of sweet and sour, warm and cold, soft and crunchy will definitely make this one of your go to summer desserts.