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, April 30, 2018

Lentils and Leeks

When was the last time you made lentils? Exactly my point, I don’t make them nearly enough ether. And as far as last minute side dishes go, they have everything going for them; long shelf life, incredible value, quick and easy to prepare, and they go with nearly everything.

Stir a cup of dry brown lentils into a pot of lightly salted boiling water, simmer for approximately fifteen minutes, or until barely tender. In the meantime, sauté a chopped leak in some butter or oil over medium heat until the edges start to brown. Add three finely chopped garlic cloves, sauté another few minutes, then toss in the drained lentils. Stir occasionally for another five minutes, salt and pepper to taste, and serve.

Monday, April 23, 2018

Maple Ginger Glazed Pork Chops

Spring is here and the sap is flowing, support your local sugarmaker and give these pork chops a zesty maple glaze. In a small sauce pan saute a finely chopped shallot in a little bit of olive oil until translucent. Add two tablespoons of minced ginger, a pinch or two of cayenne pepper, give it a minute, then stir in a quarter cup each of soy sauce and maple syrup. Simmer until reduced by a third, or until it’s a syrupy consistency.

Season your pork chops with salt, then broil, bake, or barbeque until the desired doneness. In a large bowl, toss to coat with the glaze, plate, and drizzle the remaining glaze over the chops.

Thursday, April 12, 2018

Cabbage Parmesan Roast

I’m loving my roast vegetables these days, and the addition of parmesan not only sharpened the flavor, but also made for an irresistible silky texture. Preheat your oven to 450 and chop a half a head of cabbage, two red onions, and a fennel bulb into medium sized pieces. Toss together with enough olive oil to barely coat the vegetables along with a healthy sprinkling of kosher salt and pepper. Transfer to a large shallow pan and throw in the oven.

After thirty minutes, turn the oven down to 350 and stir in two large handfuls of coarsely chopped kale and four to six minced garlic cloves. Roast for another twenty minutes, then remove from the oven and scrape everything into a large bowl. Toss with a cup of grated parmesan, and salt and pepper to taste. If you’re not planning on serving it right away, use an ovenproof bowl for easy reheating.

Monday, April 9, 2018

Asian Chicken and Mushroom Soup

Embrace the chilly spring temps with this brothy and flavorful combination of chicken, mushrooms, and vegetables. Salt your chicken thighs, and then brown with a little bit of vegetable oil in a large pot over high heat. Cook approximately four minutes per side, and then set aside.

Turn the heat down to medium, add some more oil, then throw in some drained canned baby corn, snow peas, chopped scallions, sliced shitake mushrooms, and a package of enoki mushrooms making sure to separate them into smaller clumps. Let it all cook for a few minutes then stir in a tablespoon of fresh ginger, followed by the cut up chicken thighs.

Add enough chicken stock to the pot to barely cover all of the ingredients, bring to a boil, then turn down the heat and simmer for fifteen minutes. Add a quarter cup of soy sauce, two tablespoons of Asian fish sauce, and a teaspoon of sesame oil. Make sure to salt and hot sauce to taste before serving.

Monday, April 2, 2018

Shrimp Carbonara

Spaghetti with bacon, shrimp, and cheese, what could be bad? While you’re boiling a pound of spaghetti in a large pot of salted water peel and devein 18-20 medium shrimp. Salt and pepper the shrimp and cook in a large straight sided skillet with a couple splashes of olive oil over high heat until nearly cooked through, then set aside.

In the same skillet, cut two quarter inch slices of pancetta into small chunks and cook until lightly browned, turn off the heat and leave the pan on the stove. Then, in a large bowl, lightly scramble together two eggs, a cup each of parmesan and pecorino cheese, and a generous grind of black pepper.

Drain your spaghetti making sure to reserve about a cup of the pasta water. Turn the heat up on the pancetta and stir the in the spaghetti followed immediately by the egg and cheese mixture. Quickly toss together while slowly pouring in enough pasta water to create a creamy sauce. When the pasta is completely coated, add the cooked shrimp, salt and black pepper to taste, and toss once more before serving.