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, February 22, 2021

Brussel Sprouts with Lemon Breadcrumbs


Ten minutes is all this one takes...and it will soon be your new favorite way to cook Brussel sprouts. 

Set a non-stick pan over medium low heat.  Once hot, add a splash of extra virgin olive, the zest from half a lemon, and enough breadcrumbs to cover the bottom.  Toss frequently with a rubber spatula until toasted golden brown then transfer to a bowl and set aside.

Trim each Brussel sprout by removing any browning outer leaves as well as the very bottom of the more than a 1/16 of an inch, then slice them all in half.

Wipe the breadcrumb pan clean and place back on the heat with a little bit of olive oil.  Add the halved spouts to the hot pan along with some salt and pepper, toss, then cover with a tight-fitting lid. 

Let them cook for a couple of minutes, toss again, and cook for a minute or two more. When they’re barely fork tender, slide them onto a plate and top with the lemon breadcrumbs. 

Monday, February 15, 2021

Wilted Kale and Garlic

Keeping it real simple this week, which a lot of time is the best way to do it.

Devein and coarsely chop some kale, figure about two stems per person. Heat a generous pour of extra virgin olive oil in a large wok, straight sided pan, or pot, along with some finely chopped garlic.

Until recently, I’ve waited until the oil was hot to add the garlic, but after reading otherwise I find I’m liking putting it in right away and then heating the oil and garlic together. It definitely makes it easier to avoid burning the garlic.

Once the garlic is translucent, add the kale and toss to coat well. Continue to cook for another minute or so. You’ll know it’s done when it’s in between crunchy and soggy….wilted. Salt to taste, toss well, and serve.

Tuesday, February 9, 2021

Braised Gochujang St. Louis Ribs

These St. Louis style ribs only took an hour of stove top braising, and the meat was falling off of the bone. Cut the rack up into pieces of three or four ribs, rub all over with some gochujang, then set aside.  Mince a couple peeled garlic cloves and a thumb sized piece of ginger in the food processor.  Add a few tablespoons of gochujang chili paste, the juice from one lime, and enough rice wine vinegar to get a ketchup consistency. 

Sauté a finely chopped medium onion in a large heavy pot with a lid. Once translucent, add a can of tomato paste, a cup and a half of chicken stock, and the gochujang mixture.  Simmer for a few minutes, add the ribs and cover the pot.  Bring to a boil, then turn down the heat to simmer.

After thirty minutes, turn the ribs over in the sauce and cook for another thirty minutes or until they’re tender.  Serve with some roast potato slices, rice, or something else to soak up all that over-the-top flavorful tangy sauce.

Monday, February 1, 2021

Lemon Sardine Pasta


This dish is so good you have to give it a chance, even if you’re sardine adverse…you won’t even know they’re in there.

It comes together quickly so start by getting a half a pound of pasta boiling in a pot of salted water.  In a large pan, sauté a minced shallot and a couple of cloves of minced garlic in a generous pour of extra virgin olive oil.  Once the shallots are translucent, add a few big shakes of chili flakes and the zest from half a lemon, leave on low heat.

When your pasta is ready, reserve a cup of the pasta water then slide the noodles into a strainer. Next, drain the oil from a can of sardines and add the fish to the pan with the shallots.  Break them up well with a rubber spatula then stir them together with the rest of the mixture.

To finish, add the noodles to the pan along with the juice from half a lemon and a couple large handfuls of arugula.  Toss well, adding as much of the reserved pasta water that you need to loosen things up. Top with some grated parmesan.

For a pound of pasta just double up on everything.