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, June 29, 2016
Using a food processor, mixer, or large fork combine a slightly softened stick of butter, three finely chopped garlic cloves, and kosher salt and pepper to taste. Once smooth, cover and refrigerate. Before serving let it sit at room temperature for a couple of hours so you can spread it easily over your grilled food with a spatula.
Have a tasty 4th!
Tuesday, June 21, 2016
There are five elements to this bruschetta, grilled bread, thinly sliced room temperature feta, shaved radish, watercress leaves, and extra virgin olive oil. The coarse salt goes without saying. To get your bread brown and crispy heat a large pan over medium heat then add a generous pour of olive oil just before laying the baguette slices in the pan. Give them about two minutes per side.
While they’re still warm layer them with the feta, radish slices, watercress, a drizzle of your best olive oil and coarse salt to taste. Summer is here, and that means every week at the farmer’s market gets better and better.
Wednesday, June 15, 2016
Rub a thick tuna steak with a little bit of olive oil then season liberally with black pepper. On a super-hot grill or cast iron pan sear the tuna steak for a couple of minutes per side making sure to keep the center raw. Then with a sharp knife cut it into quarter inch slices and top with a generous spoonful of the vinaigrette.