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, October 29, 2015
Cook until the bottoms are golden then flip and flatten as best you can with a spatula. Continue cooking for another few minutes until equally golden and crispy on both sides then drain on brown paper bags or paper towels and serve with lemon, sour cream, or yogurt. These also work well if you wanted to prepare beforehand and reheat in the oven. And as always, they’ll taste better if you use a locally grown squash.
Monday, October 26, 2015
Sauté for five minutes or so then add a small can of crushed tomatoes, a quarter cup of chicken stock, and chili flakes and salt to taste. Place the cauliflower in the pot core side down then simmer uncovered for another five minutes while occasionally basting the cauliflower with the tomato sauce. Finally, cover the pot and place in the oven for 45 minutes or until the cauliflower is tender. Serve on a platter with plenty of the tomato chunks over the top. Have fun!
Tuesday, October 20, 2015
Bring some salted water to a boil, add your wheat berries then simmer for 50 minutes and drain. You only need a half cup for this dish but you might as well throw in a whole cup as they’re great in soups and salads and last for a couple of weeks in the fridge.
Sauté some shallot and garlic along with a box each of frozen corn and edamame. Once your veggies are cooked through add the wheat berries, chopped mint, crumbled feta, and salt and pepper to taste, then sauté another five minutes and serve.
Friday, October 16, 2015
Halve dates length wise while you heat a little bit of extra virgin olive oil over medium heat with an optional pinch or two of cayenne pepper. Add the dates to the hot oil making sure not to overcrowd, you want each date to have contact with the bottom of the pan. And don’t look away for too long as they do burn easily, but they won’t take more than a few minutes. Stir occasionally to caramelize both sides then serve warm with flakey or coarse salt.
Tuesday, October 6, 2015
Wash, peel, and cube twice as much potato than celery root before boiling both in a pot of salted water, the celeriac will need a ten minute head start. When they’re soft enough to pierce with a fork drain thoroughly and return the vegetables to the pot over low heat. Add butter and or olive oil as well a bit of chopped parsley then mash, salt and pepper to taste.