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, August 26, 2015
Shuck four ears of corn and sauté for five minutes in olive oil or butter with a large shallot and a couple of cloves of garlic. Let it cool in the pan. Add the mixture to the food processor with salt, pepper, a half a cup of ricotta and a handful of spinach and puree until smooth.
To serve, scoop the mixture into a bowl and cover with a generous pouring of chili oil. Or, for a bit more depth saute a hot pepper along with the shallot and garlic. Toasted pita chips are the way to go for this one.
Friday, August 21, 2015
Get the potatoes on the grill first followed by the corn, then leeks, and grill until they’re all fully cooked. Throw the garlic on for a few minutes at the end. Once cool enough to handle shuck the corn, dice the potato, chop the leeks, and peel and chop the garlic before combining them all together in a large bowl with salt and pepper to taste. Sear the salted scallops in a very hot pan with oil for about a minute a side and serve immediately.
Tuesday, August 11, 2015
Fresh chopped clams are the only way to go for this one; Drain a half a pint in a colander then sauté a quarter pound of chopped bacon, a diced onion, and a minced garlic clove. When you’re oven is hot top your pizza with the bacon onion mixture followed by the clams and bake until crispy. Salt and dried chili flakes to taste.
Friday, August 7, 2015
Set your heaviest pan over medium high heat then slice your zucchini and toss with just a little bit of your best olive oil and salt in a large bowl. Until recently I’ve added the olive oil to the pan but I find this technique works much better. When you’re ready to go slide the zucchini into the pan and cook for seven to ten minutes until charred around the edges, tossing occasionally. Towards the end you may want to individually turn those slices that have evaded being flipped with a pair of tongs. And if you’re adding crushed garlic, chopped shallots, or balsamic vinegar stir in a minute before serving.