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, July 28, 2016

Shred an Egg

Sungold tomatoes, beans, cucumbers, lettuce, potatoes, carrots, scallions, and the list goes on…summer salad season is here. And no matter what vegetables you’re using your salad will be way better topped with a shredded hard-boiled egg.

Cover your eggs with cold water, bring to a boil, cover, then remove from the heat and let sit for eleven minutes before transferring to a bowl of cold water. Once peeled shred the eggs with a box grater or force them through the mesh of a wire ladle, spread on your salad and top with salt.

It goes without saying that local eggs taste best.

Monday, July 25, 2016

Black Bean and Corn Burger

Give this veggie burger a try, unlike many I’ve had it’s loaded with flavor and holds its shape in the bun. Start by sautéing a small onion and a couple of garlic cloves until golden, about 8 minutes. Add a drained can of black beans, one and a half teaspoons of cumin powder, a half teaspoon of chili flakes, a teaspoon each of chili powder, smoked paprika and salt then continue to cook for another few minutes.

Transfer the bean mixture to a food processor and pulse until it’s mixed thoroughly, add a half a cup of panko and pulse once or twice more. Scoop the mixture into a large bowl and add another can of drained beans and a half a cup of corn. Mix well with your hands adding salt or more panko if needed. Form patties and bake at 350 for thirty minutes or pan fry in a bit of olive oil. If you’re daring you can cook them on the grill after refrigerating for at least half an hour.

Wednesday, July 6, 2016

Chili Mint Shrimp

The combination of the sour, spicy, and mint makes this an especially refreshing summer dish that can be prepared in less than ten minutes and be served hot or cold. Start by combining the juice of one lemon with a handful of chopped fresh mint in a bowl and set aside. Season your peeled shrimp with salt, pepper, and a spicy chili powder such as cayenne, Aleppo, or ancho.

Using a grill or cast iron pan on medium heat cook the shrimp for two minutes per side or until they’re just barely cooked through. Remove and toss immediately with the lemon juice then salt and pepper to taste.