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, August 31, 2016
Monday, August 29, 2016
Wednesday, August 17, 2016
Squeeze a half a lime and a tablespoon of sugar into the bowl of juice and stir until the sugar dissolves. Chill before serving. Some chopped mint would make it even more refreshing…just the thing to cool you down on a hot summer afternoon.
Thursday, August 11, 2016
For the dressing mix together the juice of one lime, a few tablespoons of rice wine vinegar, a few teaspoons of sesame oil, a tablespoon each of chili paste and sugar, and a teaspoon of salt. Cut the cooked squid into small pieces and combine with an ear of corn, four cups of chopped cabbage, a medium hot chopped pepper, some halved Sungold or cherry tomatoes, and a half a cup each of chopped mint, cilantro, and scallions.
Before serving toss with the dressing and a half a cup of finely chopped salted peanuts, add more rice vinegar and salt if needed.