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, January 29, 2015
To the same pot add a little bit of olive oil and sauté some sliced mushrooms for ten minutes before setting aside. Next into the pot, lightly brown at least twenty peeled garlic cloves before stirring in six to eight cups of chicken stock, preferably Better Than Bouillon. Simmer for fifteen minutes or until the cloves are soft and mash with a potato masher as best you can before returning the chicken, mushrooms, polenta as well as a few chopped scallions to the pot. Stir thoroughly to break up the polenta then salt and pepper to taste.
Wednesday, January 21, 2015
Start by preheating your oven to 450 and line a cookie sheet with parchment paper. Next, peel your beets and cut into rectangular French fry like pieces before tossing with a little bit of olive oil, kosher salt, and your favorite pepper such as cayenne or Sichuan. If you’re not into spicy you could substitute thyme, mint, or rosemary.
Roast your beets for approximately 50 minutes flipping them halfway through. What you’re looking to do is get them crispy with a little char to bring out all their sugary goodness. Salt to taste before serving.
Monday, January 19, 2015
To cut down on the splatter I like to use a pot with just enough vegetable oil to generously cover the bottom. Prep your toppings and immediately before serving get your oil hot but not smoking. With a pair of tongs place a tortilla in the oil making sure the sides don’t curl up and it cooks evenly. After a minute flip, wait another 30 seconds, and then drain on a paper bag.
Once all your tortillas are cooked place a couple on each plate and stack with your warmed toppings, favorite salsa or hot sauce. And you can never go wrong with kosher salt, avocado and cilantro.