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.
Monday, February 13, 2017
While that’s cooking prep a cup of grated sharp cheddar, a quarter cup of parmesan, three tablespoons of butter, and half a teaspoon of freshly grated black pepper. Sauté the shrimp in a hot pan until cooked through, for more flavor you could add some bacon, garlic, and or scallions. When your grits are ready remove from the heat, stir in the cheese, butter, and pepper along with a few shakes of tabasco sauce, and serve with the shrimp over the top.
Thursday, February 9, 2017
In a mason jar combine a teaspoon each of lime zest, Dijon mustard, and honey with a quarter cup each of lime juice, and extra virgin olive oil. Shake until combined then add a tablespoon of nutritional yeast, a quarter cup of grated parmesan, and salt and pepper to taste. Shake again.
Quarter a head of cauliflower then with a knife or mandolin cut one of the quarters into 1/8 inch slices then toss with the dressing and let sit for at least ten minutes. To finish, stir in some arugula, spinach, or half a head of frisee. Garnish with some shaved parmesan and prepare to be blown away.