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, December 27, 2016
Once the onion is translucent add the squash to the pot along with 5 to 7 cups of chicken stock, depending on how thick you like your soup. Bring to a boil then simmer for 30 minutes uncovered or until the squash is tender. Use a stick blender or food processor to puree the soup until its silky smooth then stir in a cup of grated parmesan cheese and salt and pepper to taste. If you like herbs you could sauté a little bit of sage with the onions just before adding the squash.
Have a safe and festive 2017!
Tuesday, December 20, 2016
Pulse the peeled eggs in a food processor until coarsely chopped then scrape them into a large bowl. Do the same with the liver and onion mixture then stir together with the eggs. Add at least a teaspoon of black pepper, two of kosher salt, then garnish with some finely chopped onion or egg and serve with a thinly sliced baguette.
Tuesday, December 13, 2016
Friday, December 9, 2016
Sauté half of a finely chopped onion until translucent then add a couple of minced garlic cloves followed by a half pound of ground pork. Once the pork is cooked through salt and pepper to taste and turn the heat to low. Soften a couple of tortillas in the toaster oven on low heat then spoon in some of the pork mixture and top with a bit of kimchi and green salsa. To make them even better, serve with A Sip of Sunshine...our award winning local Warren brew.
Monday, December 5, 2016
Add a quarter cup of water and a bit of salt and continue heating until the water has evaporated. Stir in a couple of chopped garlic cloves followed by a quarter cup of balsamic vinegar…making sure your exhaust fan is on before you do. By the time the vinegar has reduced to a glaze the broccolini should be tender, if not add a splash more vinegar, cover, and let cook for a few minutes longer.