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, November 25, 2015
In a small pot heat two tablespoons of butter, a half a teaspoon of chili flakes, and a tablespoon each of cider vinegar and honey for five minutes stirring occasionally. When your parsnips are browned and tender simply toss with the honey glaze until well coated.
And if you’re tight for oven space you could prepare these earlier in the day and reheat while you’re carving the turkey. The quantities I’ve used here will serve five.
Monday, November 16, 2015
The gremolata can be made up to five hours beforehand by finely mincing together the peel of half a lemon, three garlic cloves, and a handful of parsley leaves. Then it’s just a matter of heating your heaviest pan over high heat for several minutes, salt and peppering your scallops, and searing them for a couple of minutes on each side. Serve with the gremolata and a squeeze of lemon juice.
Tuesday, November 10, 2015
For the marinade whisk together half a cup each of fish sauce and sugar along with a couple minced garlic cloves. Toss with the wings then refrigerate for at least three hours. Frying is always best but sometimes something has to give…whatever cooking method you choose make sure you reserve the marinade.
While you’re cooking your wings simmer the marinade over medium high heat for about five minutes until syrupy. To serve, coat the wings with the marinade and top with some chopped mint and or cilantro. And wings aren’t just for football, these would make a great dinner alongside some peanut noodles or a cabbage salad.