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, January 25, 2021

Collard Greens and Beans

Collard greens, beans, and about comfort food! It makes for a filling meal on its own, or alongside some beef, pork, chicken, or sausage. And despite rumors to the contrary, collards only need to cook for twenty to thirty minutes.  

Slice between an eight and a quarter pound of bacon into ¼” pieces then cook over medium heat in a large pot or high sided pan. When it starts to brown, stir in a chopped onion and cook for another few minutes. 

To complete, add a couple of finely chopped garlic cloves, a can of white beans, a deveined and chopped bunch of collard greens, and enough chicken stock to nearly cover all. Put a lid on it and simmer for twenty minutes or until the greens are tender. 

If you want it a bit thicker, remove the lid and simmer for a while longer. When you have it where you want it, salt and pepper to taste.

Tuesday, January 19, 2021

Easy Shrimp Tacos

Shrimp, kimchi, and avocado, that’s all it takes for a mighty satisfying taco night. If you’re not big on kimchi, substitute a simple slaw by tossing together some shredded cabbage, carrots, lime juice, honey, and cilantro…minced jalapeno or chili flakes for some heat.

Peel the raw shrimp, cut into half inch pieces, then toss in a bowl with some chili powder, cayenne pepper, or if you’re in the mood for something a little cleaner after the holidays, just some salt and pepper. 

Wrap some soft corn tortillas in aluminum foil and pop them in the toaster oven on 300 for five minutes. Once warmed through, lay them out on your plates.

Slide the shrimp into a lightly oiled sauté pan and toss often over medium heat.  They don’t take more than a few minutes, once cooked through portion them out onto the waiting tortillas.  To finish, pile on the kimchi or slaw, followed by the avocado and your favorite salsa. 

Tuesday, January 5, 2021

Lamb Chops with Braised Celery

Cooked celery is one of those things that every time you make you say, why don’t I make this more often…at least I do.  Not only is it tasty and easy to prepare, but it’s relatively inexpensive and lasts for over a week in the fridge. This braised celery is an easy way to gussy up your dinner whether you’re thinking lamb chops, chicken, or jumbo shrimp.

After washing and removing the coarse ends, slice each celery stalk in half or thirds the long way and coarsely chop.  In a large pan, sauté for a few minutes along with a thinly sliced scallion or shallot over medium heat with a splash or two of extra virgin olive oil.  A couple pinches of chili flakes are nice too if you’re looking for some spice.

Add a half a cup of chicken stock and simmer gently uncovered until the celery is soft, shouldn’t be more than 7 to 10 minutes. Add some more stock if necessary.  Stir in a little chopped parsley, some grated parmesan or crumbled feta, salt and pepper to taste, then simmer for another minute and serve.