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 23, 2020

Spiced Roast Chicken

Here’s how to make a perfect roast chicken with just ten minutes of prep time.

Rinse and dry your chicken thoroughly, the drier the skin the crispier it will be. If you’re not pressed for time, it would be even better to leave it uncovered in the fridge for at least an hour.

Once it’s dry, season liberally with kosher salt and whatever dry spice you’re in the mood for. You could try some smoked or sweet paprika, cumin, curry, or chili powder, Korean chili pepper, harissa, garlic powder, or black pepper. Old Bay would even work.

Place in a shallow roasting pan and pop it into a preheated 500 degree oven for approximately 35 to 50 minutes depending on the size of your chicken. But at this heat, it doesn’t take as long as you think.

Thursday, March 12, 2020

Parmesan Roast Cabbage

Preheat your oven to 500 while you mix up a dressing of extra virgin olive oil, two minced garlic cloves, and the juice and zest from half a lemon.

Cut a small to medium size cabbage into 8 equal wedges, core and all. Coat a non-stick, or parchment lined baking sheet with some olive oil then space the wedges out evenly. Brush the exposed surfaces with some olive oil, and salt and pepper liberally. Roast until you start to see some char on the edges, approximately ten minutes.

Flip the cabbage wedges onto the other side, roast for another five minutes, then remove and lightly cover with some freshly grated parmesan. Roast for another few minutes and drizzle with the dressing before serving.

Thursday, March 5, 2020

Peanut Noodles

Your food processor is the secret to easy peanut sauce. Throw in all the ingredients, hit the button, and done. For more of a workout, whisk everything together in a large bowl.

Combine a quarter cup each of peanut butter and soy sauce, a teaspoon of sesame oil, two tablespoons each of rice wine vinegar and honey, three minced garlic cloves, and a tablespoon of finely minced fresh ginger. Process or whisk until smooth, then add some Sriracha to taste.

In a large bowl, toss the sauce with a package of cooked lo mein, soba, or half a pound of thin spaghetti, a couple of grated carrots, half a chopped red pepper, two thinly sliced scallions, and some chopped cilantro. Cooked chicken or tofu are also good options.