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.

Wednesday, November 25, 2015

Spicy Honey Glazed Parsnips

If you’re looking to spice up your Thanksgiving these honey glazed parsnips are the perfect combination of heat and sweet and best of all parsnips are still available from our local farmers. Preheat your oven to 450, wash about 2 pounds of parsnips thoroughly, then halve and cut them into two inch lengths and toss with some olive oil and kosher salt. Roast for approximately 45 minutes.

In a small pot heat two tablespoons of butter, a half a teaspoon of chili flakes, and a tablespoon each of cider vinegar and honey for five minutes stirring occasionally. When your parsnips are browned and tender simply toss with the honey glaze until well coated.

And if you’re tight for oven space you could prepare these earlier in the day and reheat while you’re carving the turkey. The quantities I’ve used here will serve five.

Monday, November 16, 2015

Seared Sea Scallops Gremolata

Gremolata is a simple mixture of lemon zest, garlic, and parsley that adds a lot of flavor with very little effort. It traditionally accompanies veal osso bucco but works equally well on grilled chicken, stews, and seared scallops.

The gremolata can be made up to five hours beforehand by finely mincing together the peel of half a lemon, three garlic cloves, and a handful of parsley leaves. Then it’s just a matter of heating your heaviest pan over high heat for several minutes, salt and peppering your scallops, and searing them for a couple of minutes on each side. Serve with the gremolata and a squeeze of lemon juice.

Tuesday, November 10, 2015

Vietnamese Chicken Wings

Whether you’re frying, grilling, or baking your wings try this Vietnamese preparation I’ve adapted from chef Andy Ricker of Pok Pok fame, which he adapted from roadside stands all over Vietnam. What makes them so good is taking the time to marinate, so they do take a little bit of preplanning.

For the marinade whisk together half a cup each of fish sauce and sugar along with a couple minced garlic cloves. Toss with the wings then refrigerate for at least three hours. Frying is always best but sometimes something has to give…whatever cooking method you choose make sure you reserve the marinade.

While you’re cooking your wings simmer the marinade over medium high heat for about five minutes until syrupy. To serve, coat the wings with the marinade and top with some chopped mint and or cilantro. And wings aren’t just for football, these would make a great dinner alongside some peanut noodles or a cabbage salad.