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.
Tuesday, January 26, 2016
I sautéed a chopped onion in a large soup pot until translucent before adding an entire 16oz. jar of kimchi and about 8 cups of chicken stock (preferably the concentrated versus boxed variety). Once it came to a boil I added the six chicken thighs and turned the heat down to a simmer.
When the thighs were cooked through, about ten to twelve minutes, I removed them from the pot and set aside while the soup continued to simmer. Then when the thighs were cool enough to handle I chopped them up, returned them to the pot, and added salt and Sriracha to taste.
Thursday, January 7, 2016
If you’ve had an especially festive holiday season and the thought of making this bok choy overwhelms you I would suggest defrosting a box of frozen peas and tossing them with olive oil, salt, and vinegar. Cheers!
Monday, January 4, 2016
When the garlic starts to brown add the cheese rinds and enough water to cover liberally then simmer for an hour making sure to stir occasionally to keep the cheese from sticking to the bottom of the pot. After straining add some chopped arugula, salt to taste, and make a note to start collecting your cheese rinds in 2016. Have a fun one!