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, March 18, 2019

Caper Linguini with Garlic Breadcrumbs

This pasta dish is reason enough to always have capers, anchovies, garlic, breadcrumbs, and pasta in the pantry at all times. While your bringing your pasta water to boil, sauté three sliced garlic cloves in a heavy pour of extra virgin olive oil over medium heat in a large sauté pan. Brown the garlic on both sides then discard.

Turn down the heat to low and add a cup of breadcrumbs or panko to the pan. Toss occasionally for a few minutes with a spatula until it’s thoroughly toasted, then set aside. Add some more oil to the pan along with some capers, a drained can of anchovy fillets, and a pinch of red chili flakes. As it heats, break up the anchovies with a wooden spoon.

Before draining your pasta reserve a cup of the water from the pot. Once drained, toss the pasta in the pan with the anchovies and capers, some grated parmesan, chopped parsley, and the reserved pasta water as needed. Plate and top with the garlic breadcrumbs.

Monday, March 11, 2019

Lemon Turmeric Roast Cauliflower

This tangy roast cauliflower is a favorite at the East Warren Market, our local outpost in the old one room schoolhouse. And here’s how they do it? Preheat your oven to 425 and cut your cauliflower into individual florets. Make the dressing by combining four tablespoons of olive oil, the juice of one lemon, a teaspoon of turmeric, and a large pinch each of salt and pepper.

Toss thoroughly with the cauliflower and a thinly sliced lemon and spread out in a single layer on a parchment lined cookie sheet, or in a roasting pan if you don’t mind scrubbing. Roast for 25 to 30 minutes, or until the cauliflower starts to brown. Salt and pepper to taste and serve hot or cold.

I recommend a double batch as it makes for great leftovers.

Friday, March 8, 2019

Avocado Lime Pork

Thinly slice a pound of pork into half inch strips, season liberally with salt and pepper, and sauté in a large pan over medium heat. Cook for a fast minute then set the pork to the side. Add a cup of heavy cream to the pan with a teaspoon of cumin and some chopped cilantro, lightly boil for a few minutes to thicken. 

Stir in the pork along with any juices that accumulated, a diced avocado, and fresh lime juice. Simmer until the pork is cooked to your liking, salt and pepper to taste, then serve with another squeeze of lime juice, some chopped cilantro, and lime zest.

You could also spice it up by adding some cayenne pepper along with the cumin.

Monday, March 4, 2019

Salmon and Sweet Potato Curry Stew

It’s not like I had a craving for salmon and sweet potato curry. But when I came home from the market with some salmon and Japanese sweet potatoes and heard, “oh, grilled salmon and baked sweet potatoes again,” I knew I had to pull one out of the pantry.

Start by simmering a half a cup of lentils in salted water until nearly firm, not mushy, then rinse with cold water and set aside. In a large pot, sauté a Spanish onion until translucent. Add some half inch cubed Japanese sweet potatoes, chicken stock to barely cover the potatoes, along with some yellow or red curry paste to taste. Simmer until the potatoes are cooked through but still firm.

Stir in some fresh spinach and the cooked lentils, then return to a simmer. Cut your salmon fillet into one-inch chunks and gently settle them into the broth. Cover, and continue to simmer until the salmon is cooked through, about five minutes or so, then serve.