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
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
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
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.