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, May 28, 2015
Wednesday, May 20, 2015
In a large bowl combine lots of shredded cabbage with half a cup of chopped peanuts, a chopped jalapeno, a bunch of chopped scallions, a large handful of chopped mint, some quartered grape tomatoes, the juice of two limes, a couple splashes of rice wine vinegar, olive oil, and salt to taste. Then stir it all up a half an hour ahead of time for maximum flavor.
Happy Memorial Weekend!
Monday, May 18, 2015
Okay, in a food processor add a can of garbanzo beans, a third of a cup of tahini, a quarter cup of extra virgin olive oil, one to three garlic cloves, a teaspoon of cumin, paprika, or cayenne, and the juice of one lemon. Hit the switch, if it’s too thick add more lemon juice or water. You can’t really go wrong, especially if you serve with a big splash of olive oil over the top.
Wednesday, May 6, 2015
The most important about this dish is finding the perfect avocado, not too soft yet not too firm. When the avocado stars do align combine your diced avocado with a cut up seedless cucumber, a sliced scallion, and the mayonnaise mixture. And don’t do what I did and add it all at once, add a bit, mix, a bit more, mix, and maybe a bit more…you can’t take it back out.