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.
Friday, December 18, 2015
Fifteen minutes before serving add two pints of fresh chopped clams and a few tablespoons of chopped parsley to the clam stock then cover and simmer gently. Boil and drain a pound of linguini and stir into your sauce along with a half a cup of grated parmesan and salt to taste, let it sit for a few minutes before serving. Merry Merry!
Wednesday, December 9, 2015
Wash and dry three baking potatoes then grate into a large bowl using the coarse side of a box grater. Combine thoroughly with half a bunch of chopped scallions, a teaspoon of kosher salt, a quarter cup of flour, a lightly beaten egg and pepper to taste. Heat your heaviest frying pan over a medium flame and pour in just enough vegetable oil to coat the bottom. (And no worries if your potatoes start to brown, it won’t affect the outcome).
Tuesday, December 8, 2015
This isn’t that stick to your ribs ham bone pea soup but rather a lighter fresher version that’s still hits the spot on a cold night. In a soup pot sauté a chopped onion until soft then stir in a large handful of fresh mint leaves along with a smaller handful of Italian parsley. Add a couple boxes of thawed frozen peas and enough chicken stock to generously cover them, about four cups. Set the heat to low and simmer long enough to heat up the stock then turn off the heat.
Let cool for twenty minutes then puree the soup in small batches in a blender or Cuisinart until smooth. For the crème fraiche mix a small container together with some finely chopped chives and half a minced shallot and stir a large spoonful into each bowl of soup before serving.
Tuesday, December 1, 2015
In the meantime toast a half cup of unsweetened shredded coconut in a sauté pan over medium heat, stirring constantly so as not to burn then set aside. Once your sweet potatoes are tender mash them coarsely and add the coconut, a couple heaping tablespoons of vindaloo or your favorite curry paste, two minced garlic cloves, and some salt and cayenne pepper to taste. Simmer and stir for another five minutes before serving.