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, February 25, 2020

Skirt Steak with Stewed Lima Beans

Skirt steak is one of my favorite cuts! It’s super flavorful simply broiled or grilled with some salt and pepper, and these stewed lima beans made for a great side dish.

In a large straight sided pan or pot sauté a minced shallot in olive oil until translucent. Drain a half a can of anchovies and add to the pot along with several finely chopped garlic cloves. After a minute, break up the anchovies with a wooden spoon then pour in a small can of crushed tomatoes, stir well, and continue to simmer for another ten minutes or so.

Add about 12 oz. of defrosted lima beans, cover, and continue to simmer for at least another ten minutes. Salt and pepper to taste and you’re ready to go.

Monday, February 17, 2020

Potato Cheddar Bacon Soup

Potatoes, cheddar, bacon, what could be bad? And this soup doesn’t take much more than frying some bacon and boiling some potatoes.

Cook six to eight slices of bacon in the bottom of a large soup pot until crisp. Remove the bacon and set aside to cool and crumble, but leave the fat in the pot.

Stir in two chopped onions and six minced garlic cloves and sauté over medium heat for six or seven minutes. Once the onion is translucent, add three cubed unpeeled baking potatoes, a teaspoon of kosher salt, a half teaspoon of black pepper, and a couple of quarts of chicken stock.

Bring to a boil then simmer until the potatoes are tender, about 30 to 40 minutes. Puree until smooth with a stick blender, or transfer in batches to a blender or food processor. Then, with the soup back in the pot and the heat on low, stir in at least 8 ounces of shredded sharp cheddar and the crumbled bacon. Salt and pepper to taste.

Double up on this one so you’ll have plenty left over for the freezer, there’s a lot of winter ahead of us.

Wednesday, February 12, 2020

Honey Roasted Carrots and Feta

Honey and feta are an awesome combination of sweet and salty, and even tastier paired with some sweet roasted carrots.

Preheat the oven to 450 while you toss your carrots with salt, pepper, and a couple of small splashes of olive oil. If you’re looking to spice up your Valentine’s Day, try adding a bit of cayenne pepper as well. Transfer to a large shallow baking dish and roast until they start to caramelize around the edges…about 45 minutes.

Remove the pan from the oven and toss with a few healthy drizzles of honey until well coated, followed by the crumbled feta.

Monday, February 10, 2020

Shelled Edamame

I always have a bag of shelled edamame in the freezer for last minute soups, salads, side dishes and more. I’m a huge fan! Anything a lima bean does, an edamame can do better.

Having a soup, throw them in. Salad, throw them in. Stir fry or pasta, throw them in. You can even substitute them for garbanzo beans in your hummus.

As far as side dishes go, if you’re cooking Asian, saute them with some ginger, scallions, and a splash of soy sauce or sesame oil. Italian, saute with some minced garlic then toss with grated parmesan.

And if you’re turning on the oven anyway, you can toss them with vinegar and salt and roast for thirty minutes. Even easier, boil or steam them quickly then toss with your favorite salsa, sauce, or condiment.

And if you’re having one of those, I can’t bear to cook, kind of days, you can even eat them raw. Just defrost them quickly in a strainer under some tepid running water. But tossing them with some olive oil, salt, and pepper or chili flakes doesn’t take much, and I think you’ll find it much more satisfying.