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.
Monday, September 28, 2015
For the salad toss some chopped kale with a thinly sliced Honey Crisp and half a large fennel bulb...toasted pumpkin seeds or cashew pieces are nice for crunch if you happen to have them. Then simply toss with crumbled feta and the dressing before serving. Happy Fall!
Tuesday, September 22, 2015
The yogurt sauce is also best made ahead of time by stirring together a cup of plain yogurt, two tablespoons of tahini, the juice from half a lemon and salt and pepper to taste. The following day simply roast the lamb for about an hour at 350 for an internal temperature of 120 and serve with the yogurt sauce.
This is a great dish for football Sunday as you can do most of the work on Saturday. Are you ready for some football…
Thursday, September 10, 2015
For the dressing dissolve two teaspoons of sugar and one of salt in a couple of tablespoons of rice wine vinegar. Then stir in two teaspoons each of sesame oil and soy sauce, a tablespoon of oil, two minced garlic cloves, and red chili flakes to taste. Toss together with the cucumbers and garnish with cilantro and or sesame seeds.
Thursday, September 3, 2015
When you’re ready to go cook and drain a pound of pasta, toss with the sauce, and top with some parmesan. And if you like it on pasta definitely try smearing it on a thick steak…incredible!