tag:blogger.com,1999:blog-1766754626882533042024-03-06T01:50:30.464-05:00David Doesn't BakeBaking 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.Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.comBlogger566125tag:blogger.com,1999:blog-176675462688253304.post-84301955236882765632024-03-04T16:05:00.004-05:002024-03-04T16:05:23.967-05:00Blanched Asparagus with Chili Peppers<p><span style="font-family: Arial, sans-serif; font-size: 12pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJrb6Oz9ojbQNN4A_TPkUjdE3ghK2MUpoQBMPm1k07fjQgUicVzvqESDrMW8hiRQBIC7SfhaiNuN0ysLITa9s_PapdKZ3bMA3B6Xm8E7Y_uvnSYWq632kca34uDlY4zhwAtCfqy9nkzQj_PPjQD2bg7pF5IUPhtSwDhVsd0uh4t8LVdn57Umn5idaZ7nY/s3013/Asparagus%20with%20Serrano%20Chili.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3013" data-original-width="2994" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJrb6Oz9ojbQNN4A_TPkUjdE3ghK2MUpoQBMPm1k07fjQgUicVzvqESDrMW8hiRQBIC7SfhaiNuN0ysLITa9s_PapdKZ3bMA3B6Xm8E7Y_uvnSYWq632kca34uDlY4zhwAtCfqy9nkzQj_PPjQD2bg7pF5IUPhtSwDhVsd0uh4t8LVdn57Umn5idaZ7nY/s320/Asparagus%20with%20Serrano%20Chili.jpg" width="318" /></a></div>Spring is the best time for asparagus, and there’s already a
lot of tender looking bunches around. This exactly a traditional recipe, but
give it a try, the mild heat works well, and it’s super easy to prepare.<p></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Start by trimming the ends, cutting the spears into thirds,
then setting aside. Slice a Serrano pepper in half, remove the stem, membrane,
and seeds, and thinly slice.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">When the asparagus is this thin, I prefer to blanch it to
keep it from breaking. It also allows you to monitor it closely so you don’t
overcook, and you can throw the peppers in along with the asparagus. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">In a large pot or straight sided pan, bring some salted
water to a light boil. Add the asparagus, then turn the heat to low. After 30
seconds to a minute, toss in the sliced chili pepper, give it another 10
seconds, then gently pour into a strainer. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Rinse immediately with cold water to keep the asparagus from
cooking any further, drain well, and set aside on a dry towel. To serve, toss
together with a little bit of olive oil and salt to taste.<o:p></o:p></span></p>Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.com0tag:blogger.com,1999:blog-176675462688253304.post-31577440620528785472024-01-09T14:33:00.007-05:002024-01-09T14:33:48.047-05:00Rhode Island Clam Chowder<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh86KmKOZfBdq8314I-TTlWUclJlqkRVAZPLY0BbKAzjXdX4zCb6BI_5UNDhZ07_PC46thlMB2X4n2aLBVHV8JmqVHhWu8SwyVtPybpx6Y-XK8tvJaynMSzGxRKinpSbgs66DsyLIxdNtpllN-v-lU_KO47RzXT78rBgIA6STDcloYzturEQMU_YSK-9eI/s4032/Creamless%20Clam%20Chowder.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh86KmKOZfBdq8314I-TTlWUclJlqkRVAZPLY0BbKAzjXdX4zCb6BI_5UNDhZ07_PC46thlMB2X4n2aLBVHV8JmqVHhWu8SwyVtPybpx6Y-XK8tvJaynMSzGxRKinpSbgs66DsyLIxdNtpllN-v-lU_KO47RzXT78rBgIA6STDcloYzturEQMU_YSK-9eI/w400-h300/Creamless%20Clam%20Chowder.jpg" width="400" /></a></div><span style="font-family: Arial, sans-serif; font-size: 12pt;">A Rhode Island Clam Chowder is basically the New England
version without the cream…because sometimes you’re just not in the mood for a heavy
soup. But that doesn’t mean it doesn’t have any bacon.</span><p></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Sauté a quarter pound of diced bacon in a heavy pot over
medium low heat until it starts to brown, approximately five minutes. Next,
stir in three diced ribs of celery and a large diced onion. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Once the onions are translucent, add a pound of diced red
bliss potatoes and a half a cup of clam stock and continue to cook until the potatoes
start to soften. Add another 4 cups of clam stock and simmer gently for another
ten minutes, or until the potatoes are cooked through.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Finally, add two pints of defrosted fresh frozen chopped
clams, a quarter cup of finely chopped parsley, a quarter to half a teaspoon of
black pepper, and salt to taste. Once it starts to simmer remove from the heat
and let sit for five minutes before serving with oyster crackers.<o:p></o:p></span></p>Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.com0tag:blogger.com,1999:blog-176675462688253304.post-76609961049490064352024-01-02T16:30:00.001-05:002024-01-02T16:30:00.147-05:00Crispy Roast Brussel Sprouts<p><span style="font-family: Arial, sans-serif; font-size: 12pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIwQC6gOsiMXx98dUR6SD6_QyUAuzpt8_3CSMjC4GGvLpz8dXl62hKygyZgrYK0LRG0XaP9zesBtkMckMvKZOQ_mstEZXsqHpSMVhfQEvT6V9aHLbunGcvwadIDnodRqPSaCZwqnNsVxJoCFFOP_-wSkRI61oBTVYgKYg8hiUxxXiI-McYcAVpKmz6s8/s2619/Crispy%20Roast%20Brussel%20Sprouts.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2619" data-original-width="2437" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIwQC6gOsiMXx98dUR6SD6_QyUAuzpt8_3CSMjC4GGvLpz8dXl62hKygyZgrYK0LRG0XaP9zesBtkMckMvKZOQ_mstEZXsqHpSMVhfQEvT6V9aHLbunGcvwadIDnodRqPSaCZwqnNsVxJoCFFOP_-wSkRI61oBTVYgKYg8hiUxxXiI-McYcAVpKmz6s8/w373-h400/Crispy%20Roast%20Brussel%20Sprouts.jpg" width="373" /></a></div>It’s hard to muster much of an effort to cook anything more
involved than eggs after the holidays, but here’s an easy one that will also keep
your kitchen warm and toasty on a cold, dark, January night.<p></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Preheat your oven to 450 while you prep a pound of Brussel
sprouts; trim off any yellowing leaves, cut the stems short, slice in half, and
toss in a large bowl with a few splashes of olive oil and a generous amount of
salt and pepper.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Arrange cut side down on a parchment lined baking sheet and
roast for approximately 30 minutes…or longer if you like them extra crispy like
me. Serve as is, with a squeeze of lemon, a splash of vinegar, or a sprinkle of
chili flakes.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Happy January!<o:p></o:p></span></p>Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.com0tag:blogger.com,1999:blog-176675462688253304.post-56609960816543590302023-12-05T10:44:00.000-05:002023-12-05T10:44:02.385-05:00Pasta Bolognese<p><span style="font-family: Arial, sans-serif; font-size: 12pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE04k6z-twcg6SbgskeFi-PsK7e0TUtGnvDgUjwlezf7dtSNqsaK8SEEFkU1i-7Ftr0UZvZnNF5nj4te_j4f2zKUo9s04RDbBm-Mw60KmF1WkIrFuSXtZ0iq7YvRQMfmzcq43aUO07BHbP0bsUAa23h6qnOwA5XrQfDwPfV8c6Na2DQGTy5NEHYAatcbY/s4032/Pasta%20Bolognese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE04k6z-twcg6SbgskeFi-PsK7e0TUtGnvDgUjwlezf7dtSNqsaK8SEEFkU1i-7Ftr0UZvZnNF5nj4te_j4f2zKUo9s04RDbBm-Mw60KmF1WkIrFuSXtZ0iq7YvRQMfmzcq43aUO07BHbP0bsUAa23h6qnOwA5XrQfDwPfV8c6Na2DQGTy5NEHYAatcbY/w640-h480/Pasta%20Bolognese.jpg" width="640" /></a></div><br />The key to a great Bolognese is to simmer the sauce for
upwards of two hours. It takes time to caramelize tomatoes, but that’s what
makes it so good. <span style="font-family: Arial, sans-serif; font-size: 12pt;"> </span><p></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">In a heavy pot or large skillet, sauté a chopped onion and
a finely chopped carrot in a splash of olive oil. Once the onion is
translucent, add a few minced cloves of garlic, a pinch or two of chili flakes,
and a quarter teaspoon of ground black pepper.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Turn the heat up to medium high and add a pound of ground
chuck, or half a pound of chuck and half a pound of Italian sausage removed
from the casing.<span style="mso-spacerun: yes;"> </span>After a few minutes, break
up the meat with a spoon then pour in a can of drained diced tomatoes. Be sure
to save the remaining tomato liquid and set aside. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Stir occasionally, and as the liquid in the pan evaporates,
add the rest of the reserved juice from the can. When all the liquid has
evaporated, add a half a cup of water and turn the heat down to low. Gently
simmer for another hour and a half, adding more water when necessary.
Eventually it will become quite dry and the tomatoes will begin to caramelize
on the bottom of the pot, that’s when you know you’re finished. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Salt and pepper to taste then serve over a pound of
buttered pasta with some grated parmesan on the side.<o:p></o:p></span></p>Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.com0tag:blogger.com,1999:blog-176675462688253304.post-54190411839094932372023-11-01T12:02:00.001-04:002023-11-01T12:02:00.142-04:00Ginger Squash Soup<p><span style="font-family: Arial, sans-serif; font-size: 12pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTPdj3SWUDgJl09FdMLmH64PKm7WWi6xY5Ane_tDPJ94EeGy_gGM5C6IOVmxzrEpKXlcRcNGR1Bk3AygoXb4bYcbTn2Iu4wRIxMB1X9S0oDjCrwTBBHOTMCtZ3OmMbppm3mN1MVsV-I9hw-ljl1eXbMtPiLHV9PmCn3yQzk1hD18UHmDmq2AP0wdeVPhQ/s3315/Ginger%20Squash%20Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3011" data-original-width="3315" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTPdj3SWUDgJl09FdMLmH64PKm7WWi6xY5Ane_tDPJ94EeGy_gGM5C6IOVmxzrEpKXlcRcNGR1Bk3AygoXb4bYcbTn2Iu4wRIxMB1X9S0oDjCrwTBBHOTMCtZ3OmMbppm3mN1MVsV-I9hw-ljl1eXbMtPiLHV9PmCn3yQzk1hD18UHmDmq2AP0wdeVPhQ/w400-h364/Ginger%20Squash%20Soup.jpg" width="400" /></a></div><br />Happy November, and cheers to soup season! Time to roast
some squash.<p></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Preheat your oven to 350, cut a large butternut squash in
half the long way, scoop out the seeds, place cut side up in a roasting pan and
cover tightly with aluminum foil. Bake for 45 minutes, or until you can easily
pierce the flesh with a fork. Scoop out the squash and set aside.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">In a large soup pot, heat a couple tablespoons of vegetable
and sauté a chopped onion and fennel bulb over medium heat until translucent.
Add a three-inch piece of grated fresh ginger, the squash, and two to three
cups of chicken or vegetable stock.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Bring to a boil then immediately lower the heat, cover, and
simmer for thirty minutes.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Turn off the heat and use a stick blender to puree the soup
in the pot until smooth. To finish, add a can of coconut milk, salt and pepper
to taste, and the juice from one lime. Simmer for another ten minutes and serve.<o:p></o:p></span></p>Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.com0tag:blogger.com,1999:blog-176675462688253304.post-61044414481997829842023-10-04T09:44:00.004-04:002023-10-04T09:44:28.319-04:00Mexican Braised Wings <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHNR6V5MLUKL-r4lLlA_q2R0PZk3WnWzwPrFSIkOmqei_Du6UAX8P_1Q7R4HeWhIRrhjCcXCiJXVKioIsTSqejqAmAxM4-x2J-xSpc0cYrWyDz8Bid_YSUb4ezMf4dZewIqNqFIDeMsyQE-F0kafR8DVtXeJ2XtShu7qFKlvd3OmI7uRhrZE86DbmgGs4/s4032/Mexican%20Braised%20Wings.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHNR6V5MLUKL-r4lLlA_q2R0PZk3WnWzwPrFSIkOmqei_Du6UAX8P_1Q7R4HeWhIRrhjCcXCiJXVKioIsTSqejqAmAxM4-x2J-xSpc0cYrWyDz8Bid_YSUb4ezMf4dZewIqNqFIDeMsyQE-F0kafR8DVtXeJ2XtShu7qFKlvd3OmI7uRhrZE86DbmgGs4/w300-h400/Mexican%20Braised%20Wings.jpg" width="300" /></a></div><span style="font-family: Arial, sans-serif; font-size: 12pt;">It might not seem like Fall today, but it will by the
weekend, and these wings are the perfect way to jump into the braising season.</span><p></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Take two pounds of wings, separate the wings from the
drums, dry with a paper towel, and generously dust with salt. The next step is
to heat a heavy straight-sided pan or large pot over medium heat, add a couple
of tablespoons of vegetable oil, and brown the wings in batches for
approximately five minutes per batch. Stir occasionally so they lightly brown
all over, then set aside.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Add another splash of vegetable oil to the pan followed by
a finely chopped jalapeno or two canned chipotle peppers in adobo sauce. Give
it a minute, then stir in a can of enchilada sauce, a half of a cup of water or
chicken stock, and the wings. Bring to a boil.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Reduce the heat, cover, and simmer for approximately 35
minutes, stirring occasionally until the wings are cooked through and tender. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Using a slotted spoon, remove the wings and arrange them on
a platter. Turn up the heat to medium, let the sauce reduce for a few minutes,
then pour over the wings. <o:p></o:p></span></p>Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.com0tag:blogger.com,1999:blog-176675462688253304.post-17429872065473042062023-09-06T12:58:00.004-04:002023-09-06T12:58:39.397-04:00Sesame Noodles with Corn<p><span style="font-family: Arial, sans-serif; font-size: 12pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZTu3UnTBPHGXH2jx1sM0-aJwg2uCHV-Dp7SRnPY54qZXCKIml0PNmMHIL7KR6nYv-HRKNwPgDXAjvXyihXlyVGV_hwfx80dEwZ5YNk3WNBD-bzLrenL853R-SSHqocRTLG2UKSyylQCjEpdv_QiKKtQhDc4dts3E2DxfebOF3IL_1A4Ai5Sae-mf4TkM/s3033/Sesame%20Corn%20Noodles.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3033" data-original-width="2982" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZTu3UnTBPHGXH2jx1sM0-aJwg2uCHV-Dp7SRnPY54qZXCKIml0PNmMHIL7KR6nYv-HRKNwPgDXAjvXyihXlyVGV_hwfx80dEwZ5YNk3WNBD-bzLrenL853R-SSHqocRTLG2UKSyylQCjEpdv_QiKKtQhDc4dts3E2DxfebOF3IL_1A4Ai5Sae-mf4TkM/w394-h400/Sesame%20Corn%20Noodles.jpg" width="394" /></a></div>Local corn makes this irresistibly delicious cold noodle
dish even better!<p></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Cook a half a pound of thin spaghetti or stir fry rice
noodles until al dente, run under cold water, then drain and set aside.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">To make the sauce, whisk together a quarter cup of tahini,
four teaspoons of sesame oil, 5 teaspoons of chili crisp or Sriracha, and a
quarter cup of water until smooth (the consistency of Ranch dressing). You can
add more water if necessary.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">When you’re ready to serve, combine the noodles, sauce, the
kernels from two ears of corn, a large handful of chopped basil, and a
tablespoon of toasted sesame seeds.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Enjoy!<o:p></o:p></span></p>Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.com0tag:blogger.com,1999:blog-176675462688253304.post-54499088812683510712023-08-01T09:31:00.006-04:002023-08-01T09:31:53.682-04:00Steamed Mussels with Tomatoes and Corn<p><span style="font-family: Arial, sans-serif; font-size: 12pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZL1rz4Hsx60DpfuuS0oEYppELkf-fYZcWLKwtUldNTOs3cfKCEvj1Q23HuxpPrw4av_mJlmmKX_yH_s3z1qK-n9tePShjCHm--WZMTbUQNFerT5S2ramjsg7736nWXFRFHl4d5WDXuE61xxzXPnwymgdkdGu_nJHL6rW0B8ztIMx7s2CUYLRcrpPULn4/s4032/Mussels%20bacon%20corn%20tomato%20sauce%20clam%20stock%20scallions.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZL1rz4Hsx60DpfuuS0oEYppELkf-fYZcWLKwtUldNTOs3cfKCEvj1Q23HuxpPrw4av_mJlmmKX_yH_s3z1qK-n9tePShjCHm--WZMTbUQNFerT5S2ramjsg7736nWXFRFHl4d5WDXuE61xxzXPnwymgdkdGu_nJHL6rW0B8ztIMx7s2CUYLRcrpPULn4/w400-h300/Mussels%20bacon%20corn%20tomato%20sauce%20clam%20stock%20scallions.jpg" width="400" /></a></div>A bit of bacon makes these brothy steamed mussels a summer
favorite! Figure a pound of mussels per person, or half of that for an
appetizer portion.<p></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Start by lightly browning a couple of slices of finely
chopped bacon in a large heavy pot with a tight-fitting lid. Add two thinly
sliced scallions, a large chopped tomato, a tablespoon of tomato paste, an ear
of corn removed from the cob, and two or three minced cloves of garlic. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Once the garlic is translucent, stir in a cup of clam stock
and simmer lightly for ten minutes. If you won’t be eating them for a while,
remove the pot from the heat and set aside until you’re ready. But if you’re
serving immediately, turn up the heat to medium high and add two pounds of
mussels. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Cover and cook until the shells have opened and the mussels
are fully cooked, about five minutes. Serve over pasta or with a great baguette…with
every last drop of the broth.<o:p></o:p></span></p>Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.com0tag:blogger.com,1999:blog-176675462688253304.post-73649763682406259662023-07-03T10:54:00.002-04:002023-07-03T10:54:37.198-04:00Hot Honey Butter Shrimp<p><span face="Arial, sans-serif" style="font-size: 12pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXy8Qc_0VLcZwOJwZ1bemF3FQkCZxt7ccnVNOwY3qK5lxCTxsE3x6wVtZHuQLwF3Ng5CLh4J0w3u2GLYYcMc-kqiKYVCo7KIn-Gt3MkzTGmxeHjN5JqymVzJEZwtcXt0Z7kwRVOlr9QiwYyJ4nfC2l70G8S__sArZyvx7XNMgVwWFQqLXOLWKMCxSdIEI/s3368/Hot%20Honey%20Butter%20Shrimp.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3368" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXy8Qc_0VLcZwOJwZ1bemF3FQkCZxt7ccnVNOwY3qK5lxCTxsE3x6wVtZHuQLwF3Ng5CLh4J0w3u2GLYYcMc-kqiKYVCo7KIn-Gt3MkzTGmxeHjN5JqymVzJEZwtcXt0Z7kwRVOlr9QiwYyJ4nfC2l70G8S__sArZyvx7XNMgVwWFQqLXOLWKMCxSdIEI/w359-h400/Hot%20Honey%20Butter%20Shrimp.jpg" width="359" /></a></div>Looking for some sweet summer heat? Whether your grilling, sautéing,
or roasting, this shrimp has it all!<span face="Arial, sans-serif" style="font-size: 12pt;"> </span><span face="Arial, sans-serif" style="font-size: 12pt;">And
it comes together in no time.</span><p></p>
<p class="MsoNormal"><span face=""Arial",sans-serif" style="font-size: 12pt; line-height: 107%;">For a pound of shrimp, combine a tablespoon and a half each
of honey and butter in a small sauce pot and warm over low heat. For the spice,
stir in either an 1/8th of a teaspoon of cayenne, a thinly sliced seeded
jalapeno, or some chopped canned chipotle peppers in adobo sauce. Just depends
on what else you’re serving it with and what you have around. Salt to taste.<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Arial",sans-serif" style="font-size: 12pt; line-height: 107%;">Five minutes before you’re ready to serve, salt and pepper
your shrimp, cook until done, and toss with the honey butter sauce until coated
well.<o:p></o:p></span></p><p class="MsoNormal">Happy Summer!</p>Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.com0tag:blogger.com,1999:blog-176675462688253304.post-67760761460523732382023-06-06T11:56:00.000-04:002023-06-06T11:56:04.592-04:00Crispy Noodles<p><span style="font-family: Arial, sans-serif; font-size: 12pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmD5_7dqQsGonXKWmwIRnCnylDRvKc4T6x3TNjhT9COQmMf4w29OCmUktW2kMu1n0P0HTbAI2Jm5Jylvi-7lbQ6-KSMQ_NYvFqs6BOrZhzsyD4bB4ZHve4WThjm0w3jhRez4NLVyyrFWKDOk_F3WB_p1P1FW9XVVrzHoSLfGUJ4hRGZcP8GO0gVwbS/s3150/Crispy%20Noodles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3150" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmD5_7dqQsGonXKWmwIRnCnylDRvKc4T6x3TNjhT9COQmMf4w29OCmUktW2kMu1n0P0HTbAI2Jm5Jylvi-7lbQ6-KSMQ_NYvFqs6BOrZhzsyD4bB4ZHve4WThjm0w3jhRez4NLVyyrFWKDOk_F3WB_p1P1FW9XVVrzHoSLfGUJ4hRGZcP8GO0gVwbS/w400-h384/Crispy%20Noodles.jpg" width="400" /></a></div><br />This is my favorite new noodle dish of the year, maybe the
last few years. It’s best with chow mein, lo mein, vermicelli, or thin
spaghetti noodles.<p></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Cook noodles according to the directions on the package,
then immediately rinse with cold water to keep them from overcooking. Half a
pound of noodles will be plenty for four people.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">In a small bowl, stir together a tablespoon of oyster
sauce, two tablespoons of soy sauce, a half a teaspoon of sesame oil, and a
teaspoon of sugar. Whisk in three tablespoons of corn starch or flour until
smooth.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">In a wok, large frying pan, or heavy pot, heat a couple
tablespoons of vegetable oil followed by half a sliced onion and a couple of
minced garlic cloves. Salt and pepper some thinly sliced chicken, beef, fish,
or pork then slide into the pan, toss until nearly cooked through. Remove all,
set aside, then turn off the heat.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">To crisp the noodles, heat a tablespoon of vegetable oil in
another large pan over medium heat. Once hot, place a large handful of the
drained noodles into the pan and spread them evenly so they cover the bottom.
After a minute or two, or when they’re golden-brown underneath, slide them off
onto a glass plate then flip them back into the pan to crisp the other side.
Once done, keep them warm in a low heat oven while you’re repeating the process
with the rest of the noodles.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">When the noodles are done, reheat your wok and add some
chopped vegetables, they could include carrots, shallots, bok choy, red or
green pepper, mushrooms, or cabbage…sliced ginger would also be great. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Cook for a few minutes before adding three quarters of a
cup of chicken or vegetable stock, your corn starch sauce, and some spice or
Sriracha if you’re looking to add some heat.<span style="mso-spacerun: yes;">
</span>Let simmer on low heat until the vegetables are fork tender and sauce is
syrupy.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">When you’re nearly ready to serve, add the protein back
into the wok, simmer for a couple of minutes, then serve on top of the crispy
noodles.<o:p></o:p></span></p>Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.com0tag:blogger.com,1999:blog-176675462688253304.post-58248142627638434932023-05-11T10:44:00.007-04:002023-05-11T10:44:54.680-04:00Kimchi Grilled Cheese<p><span style="font-family: Arial, sans-serif; font-size: 12pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigQ4FzgKNkcxycjl-8SkQHQ5oNcPw0sILhQZtsR0OIONTHvToF0-oJmB5oODdCliAYzgTIz8wgZ45AZxQJH8nlqLs3AFrIRm7WV3vbA7fsVKJsA6pPfsWfN9wEXvx-BYPSsVkSAMoSN2ebVx2wY138tE1oEirRuA8H9kJybOOPJ06zbQT_1PoS1Sku/s1916/Kimchi%20Grilled%20cheese%20leftover%20steak.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1874" data-original-width="1916" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigQ4FzgKNkcxycjl-8SkQHQ5oNcPw0sILhQZtsR0OIONTHvToF0-oJmB5oODdCliAYzgTIz8wgZ45AZxQJH8nlqLs3AFrIRm7WV3vbA7fsVKJsA6pPfsWfN9wEXvx-BYPSsVkSAMoSN2ebVx2wY138tE1oEirRuA8H9kJybOOPJ06zbQT_1PoS1Sku/w400-h391/Kimchi%20Grilled%20cheese%20leftover%20steak.jpg" width="400" /></a></div>Not only will you be dreaming about this kimchi grilled
cheese for days to come, but once you try it with mayonnaise, you’ll never make
any kind of grilled cheese sandwich again with buttered bread.<p></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Heat a large skillet over medium heat, once hot, sauté a
quarter cup of chopped kimchi in a teaspoon of butter. After a few minutes,
remove and set aside. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Spread an even layer of mayonnaise on one side of your
bread slices then place them in the hot pan, mayonnaise side down. Top one of
the slices with a half a cup of shredded cheddar or mozzarella cheese, and the other
with the sauteed kimchi. If you like spicy, now’s the time for a squirt or two
of Sriracha. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">After a minute or two, flip the cheesy slice on top of the
kimchi slice to make your sandwich. Turn down the heat to low and cook for
another couple of minutes, pressing down with a spatula for maximum browning.
Flip and do the same on the other side, then remove and serve immediately.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">For a more substantial meal, you could also add some thinly
sliced steak, chicken, or tofu.<o:p></o:p></span></p>Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.com0tag:blogger.com,1999:blog-176675462688253304.post-2820012042104466972023-03-30T15:18:00.004-04:002023-03-30T15:18:42.189-04:00Glazed Baby Back Ribs<p><span style="font-family: Arial, sans-serif; font-size: 12pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUsfLbl12SARZpf2JW9fB008wRMU9Cbb4aTGkBrD5b7_Zs_k6m7--Jg-DqxDc6Ol5fVfO8kPsPpp-EselmBxUi1-pWE8g9nKsOjhNvOR9K6s2bPaNF-KSGfc5HBLf71DuzGrebp-kRGHDwRDu1xxId9QCCWXr-EdiwDGoP4dSH_ZcaIPpmbrhUVZYN/s4032/Glazed%20Baby%20Back%20Ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUsfLbl12SARZpf2JW9fB008wRMU9Cbb4aTGkBrD5b7_Zs_k6m7--Jg-DqxDc6Ol5fVfO8kPsPpp-EselmBxUi1-pWE8g9nKsOjhNvOR9K6s2bPaNF-KSGfc5HBLf71DuzGrebp-kRGHDwRDu1xxId9QCCWXr-EdiwDGoP4dSH_ZcaIPpmbrhUVZYN/w400-h300/Glazed%20Baby%20Back%20Ribs.jpg" width="400" /></a></div><br />The snow is gone from the deck, time to roll out the barbeque!
No grill, no problem, these ribs are nearly as good under the broiler…the key
is an hour in the oven first.<p></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Preheat your oven to 425, cut the racks in half, and rub
all over with a mixture of salt and sugar. Approximately a tablespoon and a
half of salt and a tablespoon of sugar per rack.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Wrap them individually in aluminum foil and pop them in the
oven on a baking sheet. Leave them in for an hour, flipping once or twice. Once
done, take them out of the oven and set aside for fifteen minutes while your
grill or broiler heats up.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Remove the ribs from the foil and lather them liberally with
your favorite barbeque sauce. Place on a hot grill or under the broiler for
five minutes or until lightly charred. Cut into individual ribs and serve with
some extra sauce.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Happy spring!<o:p></o:p></span></p>Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.com0tag:blogger.com,1999:blog-176675462688253304.post-47623307796320545032023-02-28T10:15:00.004-05:002023-02-28T10:15:29.515-05:00Pea and Pecorino Pesto<p><span style="font-family: Arial, sans-serif; font-size: 12pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1uETWKran9j29SCcTNge4gaJsaWP9JZ1384PAieHdJs19Z_xpj2foElImWg-FIwoszgJZrGsGwHlP3P9-UXBepL26zwMu15Hm9n2OH5gInfzlmvBcHvkpGDV9dB53CXTgeAIMqCZoY4JKWlWlP060TVeC3bKrwO63qu_7RW_0mBr2loTaGvqGLBfa/s2756/Pea%20and%20Pecorino%20Pasta.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2756" data-original-width="2574" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1uETWKran9j29SCcTNge4gaJsaWP9JZ1384PAieHdJs19Z_xpj2foElImWg-FIwoszgJZrGsGwHlP3P9-UXBepL26zwMu15Hm9n2OH5gInfzlmvBcHvkpGDV9dB53CXTgeAIMqCZoY4JKWlWlP060TVeC3bKrwO63qu_7RW_0mBr2loTaGvqGLBfa/w374-h400/Pea%20and%20Pecorino%20Pasta.jpg" width="374" /></a></div>Get a jump on spring, courtesy of some frozen peas. BTW,
did you know that frozen vegetables are just as nutritious as fresh ones?
Really!<p></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">After defrosting, remove a small handful of peas from a 12
oz. bag and set aside for later. Add the remainder of the peas to the food
processor along with a garlic clove and a quarter teaspoon of kosher salt. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">With the machine running, slowly add extra virgin olive oil
until the mixture is smooth and runny enough to coat your pasta, about a third
of a cup. You could also use a little water if you wanted to cut back on the
oil.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Salt and pepper to taste then toss with a pound of cooked pasta
and a half a cup of grated pecorino. Serve immediately with the reserved peas
and bit of pecorino over the top.<o:p></o:p></span></p>Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.com0tag:blogger.com,1999:blog-176675462688253304.post-1120472039131078582023-01-16T11:18:00.001-05:002023-01-16T11:18:09.197-05:00Miso Glazed Salmon<p><span style="font-family: Arial, sans-serif; font-size: 12pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOvNDukecm6brxeNa81Uh5vFhyekel3hbcu49siBMTMuQHVg99v_rZCOFL_SQe2U59wUK3_Pr7CbXs6J4g0rfb_vgxJr_uNxYmrbnEsuMA6wJFlm097vIZSzDdVUftF2MwLmN8JzP3ykY6JbhaArYNIb3LhybYjT9vo0iBZD8GBJNIh9sX42g6i0J_/s2460/Miso%20Glazed%20Salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2001" data-original-width="2460" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOvNDukecm6brxeNa81Uh5vFhyekel3hbcu49siBMTMuQHVg99v_rZCOFL_SQe2U59wUK3_Pr7CbXs6J4g0rfb_vgxJr_uNxYmrbnEsuMA6wJFlm097vIZSzDdVUftF2MwLmN8JzP3ykY6JbhaArYNIb3LhybYjT9vo0iBZD8GBJNIh9sX42g6i0J_/w640-h520/Miso%20Glazed%20Salmon.jpg" width="640" /></a></div><br />Fire up your broiler, this miso salmon will soon be on your
short list of go to meals.<p></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">For half a pound of salmon, stir together two to three
tablespoons of red or white miso, a squirt of Sriracha, a quarter teaspoon of
salt, and two tablespoons each of sugar, soy sauce, and sake, mirin,or dry
white wine. When the sugar is dissolved, pour the marinade into a glass baking
dish along with the salmon and coat well. Let marinate for at least 30 minutes,
or as long as overnight.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">When you’re ready to go, transfer the fillets to a foil
lined broiling pan then slide it under the heat for about six minutes. Serve
immediately when it’s at its crispiest.<o:p></o:p></span></p>Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.com0tag:blogger.com,1999:blog-176675462688253304.post-11863990966943698722022-12-21T14:34:00.004-05:002022-12-21T14:36:58.955-05:00Squashed Tot Tacos<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglB5-cByWFB4u4pz1OtDFynB_AYgvlsg13mZr_tKbHYAbyUqAOpZQDMi4vxWSRVsFDdPqU5w5ZlioYeZF-rGD8McQgz1LEdGE8djWcF_lS6IL4SC_4obJV5GVSzTFhI8aMr1WcfTo0DVVij5bTGsy0Y77RI0dc7aBSDQIpwLTqA-gOw1l8k1eRWVuC/s3717/Crispy%20Tater%20Tots.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2600" data-original-width="3717" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglB5-cByWFB4u4pz1OtDFynB_AYgvlsg13mZr_tKbHYAbyUqAOpZQDMi4vxWSRVsFDdPqU5w5ZlioYeZF-rGD8McQgz1LEdGE8djWcF_lS6IL4SC_4obJV5GVSzTFhI8aMr1WcfTo0DVVij5bTGsy0Y77RI0dc7aBSDQIpwLTqA-gOw1l8k1eRWVuC/s400/Crispy%20Tater%20Tots.jpg" width="400" /></a>
</div>
Unlike canned fruit cocktail and bologna sandwiches on Wonder Bread, my love for
Tater Tots has never faded. So, you can imagine my excitement when I squashed,
fried, and inserted them in my egg tacos not long ago only to discover that tots
weren’t just for dinner anymore. Can’t wait to spread the joy of tots this
Christmas morning! <div><br /><div>Bake tots as directed on the package, but shorten the cooking
time by about five minutes. You can even bake them off the night before. Five
minutes before you start cooking your eggs, add a bit of oil to a hot skillet,
drop in your cooked tots, then squash them into a pancake with a spatula. When
they’re good and crispy, flip, and do the same on the other side. Salt
generously and insert into them your taco or cheesy burrito. </div><div><br /></div><div>Happy Merry!
</div></div>Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.com0tag:blogger.com,1999:blog-176675462688253304.post-74364592011868965782022-12-04T10:41:00.004-05:002022-12-04T10:41:45.609-05:00Cod with Scallion Ginger Soupy Noodles<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRHWhpZe5gLPiU1lIhrNF2Ftu7x4pymq4TTehUEb66lL511aXoSKA8oI04fWtJB4SCnY4rOaGV56W_r9xmk2VyeY9yvdMXyTWrld7a85DxlXplrvuPpsKrDGPZV9HGtqf5Rguh9LO-sXbPbqCYztVWptrZXVhVpNbGZioIYNy6bCR9XRqTqxSc4I2r/s3271/Cod%20with%20Ginger%20Scallion%20Soupy%20Noodles.jpg" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="400" data-original-height="3271" data-original-width="2964" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRHWhpZe5gLPiU1lIhrNF2Ftu7x4pymq4TTehUEb66lL511aXoSKA8oI04fWtJB4SCnY4rOaGV56W_r9xmk2VyeY9yvdMXyTWrld7a85DxlXplrvuPpsKrDGPZV9HGtqf5Rguh9LO-sXbPbqCYztVWptrZXVhVpNbGZioIYNy6bCR9XRqTqxSc4I2r/s400/Cod%20with%20Ginger%20Scallion%20Soupy%20Noodles.jpg"/></a></div>Given how easy this was to prepare, I was surprised how much my family raved about it…just the kind of recipe I love. And a perfect meal after last week’s three-day turkey fest.
For a pound of cod, thinly slice a two-to-three-inch piece of pealed ginger then place the coin shaped slices in a shallow pot with a little bit of oil over low heat. Once it starts to become fragrant, stir in three or four chopped scallions. After a few minutes, add a cup of clam stock.
While that’s simmering lightly, salt and pepper the cod and cut into portion sized pieces. Next, cook your rice, soba, or udon noodles as directed on the package, then drain and set aside.
Fifteen minutes before dinner, turn the heat on the clam broth up to medium then slide in the cod and cover. Once it starts to bubble, turn the heat to low and let simmer for about 7 or 8 minutes, or until the cod is nearly cooked through. It will depend on the thickness of your fillet.
Before plating, salt and pepper the broth to taste. Then place some noodles in the bottom of each bowl, followed by a piece of cod, and lastly, the broth with ginger and scallions.
Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.com0tag:blogger.com,1999:blog-176675462688253304.post-88078114140182048052022-11-01T15:43:00.002-04:002022-11-01T15:45:17.271-04:00Delicata, Wheat Berry, and Crispy Leek Salad<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimuaLuf0i1xrYJlLJFe9AWJL2p_p0JAHxLCA22h_BZL_JavfhyV9VOk8fij8UBdl3bu5qzhcXu306qlKbh7UcQvLFuOpbvcrG8mPNEA5qWcYDvz9tuhlA_SOIbBvGzC2BmyxGIVrB_9IJKKQs-19C4eiRD2X-JTwa8oyturnM_SfZeUrQNw7141VuE/s2470/Wheatberries,%20whipped%20feta%20and%20yogurt,%20crispy%20leeks,%20almonds,%20herb%20oil.jpg" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="400" data-original-height="2470" data-original-width="2230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimuaLuf0i1xrYJlLJFe9AWJL2p_p0JAHxLCA22h_BZL_JavfhyV9VOk8fij8UBdl3bu5qzhcXu306qlKbh7UcQvLFuOpbvcrG8mPNEA5qWcYDvz9tuhlA_SOIbBvGzC2BmyxGIVrB_9IJKKQs-19C4eiRD2X-JTwa8oyturnM_SfZeUrQNw7141VuE/s400/Wheatberries,%20whipped%20feta%20and%20yogurt,%20crispy%20leeks,%20almonds,%20herb%20oil.jpg"/></a></div>If you’ve been pondering your Thanksgiving menu, this could be a good one to consider. If not, this could still be a good one to consider…for any occasion!
It seems like a lot of steps, but they’re all easy, and can be done a day or two ahead of time. Start by cooking the wheat berries in some slated water for 25 minutes or so, making sure not to let them get mushy. Drain and set aside.
Wash, seed, and slice your Delicata into 3/8” slices then toss with a couple splashes of olive oil, a little bit of sugar, some dried herbs of your choosing, and some salt and pepper. Roast on parchment lined baking sheets at 400 until pierceable with a fork.
While that’s roasting, crisp up some sliced leeks or shallots in a sauté pan with a splash of oil over medium heat. Once lightly browned all over, slide onto a paper bag to drain.
In a food processor, combine half a garlic clove with some crumbled feta, a couple tablespoons of yogurt, some fresh lemon juice, and enough olive oil to get to a pourable consistency. Salt to taste.
I think it’s best eaten at room temperature. To serve, puddle the whipped feta on a large plate, followed by the squash, the wheat berries, some toasted slivered almonds, the crispy leeks, and of course, some kosher salt to taste.
Have a tasty November!
Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.com0tag:blogger.com,1999:blog-176675462688253304.post-51828516124880174522022-10-06T13:40:00.002-04:002022-10-06T13:40:46.049-04:00Brothy Meatballs Beans and Greens<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTv3VuYhzg1IK-VIrhuvPQQjv_zvGTYSxz3mSWFIyg_4-BRG-xR-nZd31g1F7jgjfWaFM5cBI0T0mceCq4FMNT2qRi3g8ax6ViXauCFPi04SA-D8EXXYFDXMNo7NOzN4tKuV5kqFmrxWqIkwxk52M4tSih-orBgdY4l4eCHn4VhZedvt3uDc_z8Fy8/s2636/Broth%20Chicken%20Meatballs.jpg" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="400" data-original-height="2636" data-original-width="2582" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTv3VuYhzg1IK-VIrhuvPQQjv_zvGTYSxz3mSWFIyg_4-BRG-xR-nZd31g1F7jgjfWaFM5cBI0T0mceCq4FMNT2qRi3g8ax6ViXauCFPi04SA-D8EXXYFDXMNo7NOzN4tKuV5kqFmrxWqIkwxk52M4tSih-orBgdY4l4eCHn4VhZedvt3uDc_z8Fy8/s400/Broth%20Chicken%20Meatballs.jpg"/></a></div>Are you still in denial about it being soup season? These brothy meatballs will ease you in slowly and scrumptiously…truly!
For the greens, I used a head of escarole I bought at the farmer’s market, they had pain de sucre as well which is also in the chicory family. If you’re not a chicory fan, kale would be good, as would lettuce or spinach.
Get things going in a large heavy pot by sautéing a chopped onion and several minced garlic cloves until translucent. Next, add a pinch of red chili flakes and the washed bite-sized greens and stir frequently over medium heat until they’re wilted.
Pour in two to three cups of your favorite chicken stock…my go to is Better Than Bouillon. When it starts to simmer add a can of drained cannellini beans and continue to cook while you make the meatballs.
Combine a pound of ground beef, turkey, or chicken thighs with a minced shallot, a handful of finely chopped parsley, a tablespoon of minced garlic, a half a cup of grated parmesan, and a generous amount of salt and pepper. Once it’s mixed well, gently stir in a lightly beaten egg and a cup of panko which has been soaking in a third of a cup of milk.
One-inch meatballs are best, once formed, brown them in a heavy skillet over medium heat and immediately transfer them to the pot with the braised greens. Cover, and cook for another twenty minutes on low heat then serve with about a half-inch of the broth and some grated parmesan or pecorino over the top.
Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.com0tag:blogger.com,1999:blog-176675462688253304.post-14204638634310542792022-08-31T13:59:00.006-04:002022-09-07T10:50:15.867-04:00Spicy Feta Honey Dip<p><span face="Arial, sans-serif" style="font-size: 12pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJxQ_6Z7iKWOp2vbRRSyyF1B6mu5NaozpNVMhO3L1CjO9VNTqI0FRzh3xEGpgLcZ_nBhbw3U5GcxIOX9GEtDRX7A6WnxRdjL34v5NBGYlqq_l8_V9SD7XsX5Sx3m5zv4u0Y4V5-z0syT6DQ7T-g_L0C8DrHMovHBSkrOGSvvJ2WWsEm-el6MoYTrX/s3450/Feta%20Honey%20Dip.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3450" data-original-width="2970" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJxQ_6Z7iKWOp2vbRRSyyF1B6mu5NaozpNVMhO3L1CjO9VNTqI0FRzh3xEGpgLcZ_nBhbw3U5GcxIOX9GEtDRX7A6WnxRdjL34v5NBGYlqq_l8_V9SD7XsX5Sx3m5zv4u0Y4V5-z0syT6DQ7T-g_L0C8DrHMovHBSkrOGSvvJ2WWsEm-el6MoYTrX/w344-h400/Feta%20Honey%20Dip.jpg" width="344" /></a></div>Anyone thinking of throwing some pork, chicken, or veggies
on the barbeque this weekend? Or maybe just considering serving a dip alongside
some tasty cocktails? Either way, this spicy feta sauce/dip is just the thing
with its balance of sweet and spicy…one of my current favorites in fact. And
comes together in no time at all.<p></p>
<p class="MsoNormal"><span face=""Arial",sans-serif" style="font-size: 12pt; line-height: 107%;">Bring 8oz. of feta, 4 oz. of ricotta, and 2 oz. of
sour cream or yogurt to room temperature then blend smooth with a tablespoon of
extra virgin olive oil, a couple tablespoons of fresh lemon juice, a quarter
teaspoon of red chili flakes, and a bit of salt and pepper. <o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Arial",sans-serif" style="font-size: 12pt; line-height: 107%;">After a minute or so, when it’s real smooth, stop and taste
to see if it needs anymore salt, pepper, or chili flakes. Once, you’re happy
with the flavor, scrape it into a bowl and stir in about five tablespoons of
honey. Cover with saran, then refrigerate until you’re ready to go.<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Arial",sans-serif" style="font-size: 12pt; line-height: 107%;">As a sauce, puddle it under your grilled meat or veggies. As
a dip, garnish with some sesame seeds, za’atar, harissa, or chili flakes and
serve with some toasted pita chips. <o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Arial",sans-serif" style="font-size: 12pt; line-height: 107%;">Happy September!<o:p></o:p></span></p>Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.com0tag:blogger.com,1999:blog-176675462688253304.post-21640269405050416002022-08-03T11:28:00.001-04:002022-08-03T11:28:12.020-04:00Thai Jicama Pineapple Slaw<p><span style="font-family: Arial, sans-serif; font-size: 12pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLbV_D13r9BZUjvpzSIz7jyBHAwCja_CoF92Gxscwn3BfovEiJCq9SkRtYUHzE-mb256n6HOZB9GTPVl8Xvx9NMMxulAMTwXOdSk9lu3PIXLmS4RbPy_kbI2gROxkdkGlTJTYmPFAXt7LSQT66ejLbXdjwe2bhpXFHTtjJkb9SxV_BForvoQeOZq92/s3331/Jicama%20Pineapple%20slaw.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3331" data-original-width="2576" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLbV_D13r9BZUjvpzSIz7jyBHAwCja_CoF92Gxscwn3BfovEiJCq9SkRtYUHzE-mb256n6HOZB9GTPVl8Xvx9NMMxulAMTwXOdSk9lu3PIXLmS4RbPy_kbI2gROxkdkGlTJTYmPFAXt7LSQT66ejLbXdjwe2bhpXFHTtjJkb9SxV_BForvoQeOZq92/w309-h400/Jicama%20Pineapple%20slaw.jpg" width="309" /></a></div>Crunch, sweet, spice, sour, this slaw has it all!<p></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">For the dressing, combine the juice from two limes with an
equal amount of rice wine vinegar, a quarter cup of extra virgin olive oil, three
tablespoons of fish sauce, a tablespoon of honey, and salt and pepper to taste.
<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Cut the skin from half of a ripe pineapple, remove the core,
cut into quarter inch slices, then chop into smallish bite-size pieces. Combine
with a quarter to a half of a thinly sliced green cabbage depending on the size,
some coarsely chopped jicama, scallion, finely minced Thai or serrano pepper,
and a generous amount of finely chopped mint or cilantro. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Add the dressing, toss, and salt and pepper to taste. If it
seems dry, you can always add some more lime juice.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Happy August!<o:p></o:p></span></p>Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.com0tag:blogger.com,1999:blog-176675462688253304.post-7888689464094185342022-06-27T10:15:00.007-04:002022-06-27T10:15:59.882-04:00Zaatar Salmon with Tahini Lemon Vinaigrette<p><span style="font-family: Arial, sans-serif; font-size: 12pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiveYENk_PI-wPxa_Qv4Tz-G8tuyvbTVs7MyTVZrOE4bDcvOtOR9ve4rNUlyB2fcSWxdHsla9HgvcTkC0Tx6yMZRW3y494MhntzgdUvicNaqxGMQPbGgj44a_TiM8w2CQui2ppDKFsSOmB7-ksrxPNRrFOIzcoTBnWT0ZedF7yqr4-RXY4kDPSrJDMj/s4032/Zaatar%20Salmon%20lemon%20tahini%20skin%20down%20cast%20iron%20on%20bbq%205%20with%20heat,%20ten%20at%20350..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiveYENk_PI-wPxa_Qv4Tz-G8tuyvbTVs7MyTVZrOE4bDcvOtOR9ve4rNUlyB2fcSWxdHsla9HgvcTkC0Tx6yMZRW3y494MhntzgdUvicNaqxGMQPbGgj44a_TiM8w2CQui2ppDKFsSOmB7-ksrxPNRrFOIzcoTBnWT0ZedF7yqr4-RXY4kDPSrJDMj/w640-h480/Zaatar%20Salmon%20lemon%20tahini%20skin%20down%20cast%20iron%20on%20bbq%205%20with%20heat,%20ten%20at%20350..jpg" width="640" /></a></div><br />This is a great dish for July 4<sup style="font-family: Arial, sans-serif;">th</sup><span style="font-family: Arial, sans-serif; font-size: 12pt;"> as it can be
prepared ahead of time, cooked in the oven or on the barbeque, served hot,
cold, or at room temperature, and most importantly, it’s a summer crowd pleaser!
I used zaatar which is a Middle Eastern mixture of dried herbs, but you could
also use dill, tarragon, basil, thyme, sage or rosemary.</span><p></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Start with the vinaigrette, these quantities will yield
enough for the salmon and a salad to serve it over. Mix together the juice of
one and a half to two lemons, two minced garlic cloves, two tablespoons of
tahini, a quarter cup extra virgin olive oil, and salt and pepper to
taste.<span style="mso-spacerun: yes;"> </span>Adjust the consistency by adding
some more oil or even a little bit of warm water. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Next, place your heaviest oven proof frying pan on the
stove over medium heat, or on high if you’re cooking on a gas barbeque. Cut a
pound and a quarter of salmon into four serving sized pieces, generously salt
both sides, then season the top with zaatar. Swirl a teaspoon of vegetable oil
around the hot pan to coat the bottom then place the salmon in skin side down.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">After approximately four minutes, no need to flip, simply
transfer the pan to a preheated 350-degree oven and cook for another five
minutes, or until it’s done to your liking. For grill users, turn the burner
off under the pan, leave the far burner on medium, and close the lid of the
barbeque. Either way, when it’s done be sure to remove the salmon from the pan
immediately to prevent it from cooking further. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">For the salad, coarsely chop some endive, radicchio, and
cucumber, then toss with a handful of kalamata olives, and the dressing…making
sure to save some to drizzle over the salmon when serving. <o:p></o:p></span></p>Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.com0tag:blogger.com,1999:blog-176675462688253304.post-72798794124388092692022-06-06T14:09:00.005-04:002022-06-06T14:11:06.013-04:00Lentil Salad<p class="MsoNormal"><span face="Arial, sans-serif" style="font-size: 12pt;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Wa62UE0ETjAEzbUos81VdIlrvG5Q7xIKnflL4NnDA7iNtc7V0p2P3bBeyx5KKNLCXcyXy3uVM6ENtVA5Krw5mkfoHQ8dW0YZAWtvXNhNs166ZKVqWaLqe3s4wcOVGVRCaGZxisJXseXvAkqFRcePC7crRK3GGS5kk8p_vIwC9fxgl0wjDv7Iwq1c/s2163/Lentil%20Salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1853" data-original-width="2163" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Wa62UE0ETjAEzbUos81VdIlrvG5Q7xIKnflL4NnDA7iNtc7V0p2P3bBeyx5KKNLCXcyXy3uVM6ENtVA5Krw5mkfoHQ8dW0YZAWtvXNhNs166ZKVqWaLqe3s4wcOVGVRCaGZxisJXseXvAkqFRcePC7crRK3GGS5kk8p_vIwC9fxgl0wjDv7Iwq1c/w400-h328/Lentil%20Salad.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table>Our local farmers are amazing! It’s only the beginning of
June and at last week’s Waitsfield farmer’s market I saw asparagus, spinach, Russian
Kale, radishes, broccolini, onions, herbs, scallions, turnips, greens, and more.
Be sure to check it out!</span></p>
<p class="MsoNormal"><span face=""Arial",sans-serif" style="font-size: 12pt; line-height: 107%;">I used the parsley, spinach, and onions I bought along with
the first of the Florida corn from the grocery store for my first lentil salad
of the season. Lentil salads are about three things, lentils, dressing, and all
the other stuff. <o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Arial",sans-serif" style="font-size: 12pt; line-height: 107%;">You want your lentils firm…not hard or mushy. For a cup of dry lentils, eleven to twelve
minutes at a low boil is usually about right. Rinse with cold water and drain
after cooking.<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Arial",sans-serif" style="font-size: 12pt; line-height: 107%;">The dressing is where most of the flavor comes from, so don’t
hold back on the garlic, herbs, and spices! Start by mincing a clove of garlic
or two in the Cuisinart. Next, add a full bunch of parsley, stems and all, a
quarter teaspoon of kosher salt, and a tablespoon or two of extra virgin olive
oil. Pulse into a coarse paste.<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Arial",sans-serif" style="font-size: 12pt; line-height: 107%;">The oil and vinegar go in later, but for now, stir the
parsley paste together with the drained lentils in a large bowl and set aside. <o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Arial",sans-serif" style="font-size: 12pt; line-height: 107%;">As far as all the other stuff goes, there are countless
options. Some of my go to ingredients include kale, arugula, squash, sweet
potatoes, dried cranberries, scallions, carrots, celery, cucumber, tomatoes, bell
pepper, dates, garbanzo beans, corn, feta cheese, olives, capers, and fresh herbs.
<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Arial",sans-serif" style="font-size: 12pt; line-height: 107%;">For ingredients like squash and sweet potatoes, it’s
necessary to either sauté or roast them ahead of time. Corn, onions, and
peppers can be used raw or cooked. <o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Arial",sans-serif" style="font-size: 12pt; line-height: 107%;">This time around I sauteed the onion and corn before mixing
them together with the lentils and some sun-dried tomatoes. I then added some extra
virgin olive oil, freshly squeezed lemon juice, and red wine vinegar using a 50/50
oil to acid ratio. And as always, salt and pepper to taste.<o:p></o:p></span></p>
<p><span face="Arial, sans-serif" style="font-size: 12pt;">For an easy one plate meal, throw some spiced shrimp, chicken,
or tofu over the top.</span> </p>Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.com1tag:blogger.com,1999:blog-176675462688253304.post-78856076844405650212022-05-05T10:25:00.005-04:002022-05-05T10:25:42.461-04:00Asparagus Pea Shoot Salad<p></p><p class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 12pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgam-OymVeedMGeJCJ9n7_JgPZpDoVkd-sqDQQzByJn1y4lA4y3giyT68q1c4E2vtcn-Zd8nGgyAmtSZmgGWmB1kFeoiEMnLP6HKDIoXHc05NGKGRFNNuZxQmjDBIQI-c1r8Nem7qlDJ65Ul5gR1yPT8jFePFe3OWg7X6zS9DhHOZ3vWPhGKqPvQk0Q/s3616/Asparagus%20Pea%20Shoot.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2555" data-original-width="3616" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgam-OymVeedMGeJCJ9n7_JgPZpDoVkd-sqDQQzByJn1y4lA4y3giyT68q1c4E2vtcn-Zd8nGgyAmtSZmgGWmB1kFeoiEMnLP6HKDIoXHc05NGKGRFNNuZxQmjDBIQI-c1r8Nem7qlDJ65Ul5gR1yPT8jFePFe3OWg7X6zS9DhHOZ3vWPhGKqPvQk0Q/w400-h283/Asparagus%20Pea%20Shoot.jpg" width="400" /></a></div>Asparagus, pea shoots, feta, mint…this salad epitomizes
spring!<p></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">In a small bowl or jar with a lid, combine the juice from
half a lemon, twice that amount of extra virgin olive oil, a thinly sliced
shallot, a handful of finely chopped mint, salt, and pepper. Mix or shake well
and set aside.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Remove the coarse bottoms from a pound of asparagus spears,
cut into two-inch pieces, then blanch for a minute or two in a pot of simmering
salted water. Once the asparagus is tender but still firm, drain in a colander and
run under cold water to keep them from cooking any more.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Five minutes before serving, adjust the dressing if needed with
more lemon, oil, salt, or pepper. Then, in a large bowl, combine the asparagus,
two ounces of pea shoots, four ounces of crumbled feta, another helping of
chopped mint, and the dressing. Toss well.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Happiness, right? Spring is here!<o:p></o:p></span></p><br /><p></p>Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.com0tag:blogger.com,1999:blog-176675462688253304.post-70537867856115345582022-04-11T09:00:00.001-04:002022-04-11T09:00:00.182-04:00Easy Sausage Marinara Pasta<p><span style="font-family: Arial, sans-serif; font-size: 12pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOESMr7dM65VIuz6FYS_nljD3EVTAaJY9fKcrgasEi7vaXwCBtIjtq---UwsWq3yvmoT-ghpO-I95hot64SoEwpiLVF2gQDPwnYCXSbg84ftz6S7igcmXX-w5K-bTgOcxB3gEY8ijvCCgXemXY31V9Wq62hHXSoPAt4ZGZfXQJJyIQpnEVF9qB7pmn/s4032/Spicy%20sausage%20marinara%20chili%20flakes..jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOESMr7dM65VIuz6FYS_nljD3EVTAaJY9fKcrgasEi7vaXwCBtIjtq---UwsWq3yvmoT-ghpO-I95hot64SoEwpiLVF2gQDPwnYCXSbg84ftz6S7igcmXX-w5K-bTgOcxB3gEY8ijvCCgXemXY31V9Wq62hHXSoPAt4ZGZfXQJJyIQpnEVF9qB7pmn/w400-h300/Spicy%20sausage%20marinara%20chili%20flakes..jpg" width="400" /></a></div>This one comes together quickly with fresh sausage and some
pantry staples.<p></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Remove the casings from four Italian sausages by slicing
them down one side and peeling them away from the meat.<span style="mso-spacerun: yes;"> </span>Heat a little bit of olive oil in a large pot
then sauté the ground sausage and a chopped shallot until the meat is nearly
cooked through. If you want to spice it up, this would be the time to add some
red pepper flakes…or extra garlic as well.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">To finish, simply pour in a jar of your favorite marinara,
simmer for 10 minutes, then toss with a pound of cooked pasta and some
parmesan.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.com0tag:blogger.com,1999:blog-176675462688253304.post-52151051756092802702022-04-04T15:00:00.001-04:002022-04-04T15:00:00.161-04:00Brussel Sprout Parmesan Cranberry Salad<p><span style="font-family: Arial, sans-serif; font-size: 12pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WXlcbQhsiaW2c9F2lSor9zdbOCRDT0qE43wGrADaO1dzVeOOjuWKYv7L2XSvZkccg6by8VZPCzeUrcghqxOyW6g-bIT4HTPpNSG1FPsDc4i3GZaFGEzBFk6ED8yXQ0VVUGqc-Ub7UaHzKXY552Kew0qB0X8Uhv1pZFcnELPYE2swQhn1jsshflyp/s1880/Sprout%20Lemon%20Parmesan%20Cranberry.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1880" data-original-width="1802" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WXlcbQhsiaW2c9F2lSor9zdbOCRDT0qE43wGrADaO1dzVeOOjuWKYv7L2XSvZkccg6by8VZPCzeUrcghqxOyW6g-bIT4HTPpNSG1FPsDc4i3GZaFGEzBFk6ED8yXQ0VVUGqc-Ub7UaHzKXY552Kew0qB0X8Uhv1pZFcnELPYE2swQhn1jsshflyp/w384-h400/Sprout%20Lemon%20Parmesan%20Cranberry.jpg" width="384" /></a></div>Sour, salty, and sweet, soft and crunchy, this salad has it
all!<p></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">For a raw Brussel sprout salad I figure about six sprouts
per person. Start by removing the discolored outer leaves then slicing as
thinly as possible and set aside in a salad bowl. Sometimes it easier to cut
the Brussel sprout in half first then slice with the flat cut half against the
cutting board.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Squeeze the juice from half a lemon into a small bowl, add
a handful of dried cranberries and soak for at least five minutes. Next, prep
the parmesan using a cheese planer or the coarsest side of a box grater…shave
about a half a cup and set aside. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">When you’re ready to go, drizzle some extra virgin olive
oil onto the sprouts along with the cranberries and lemon juice. Toss well, add
the shaved parmesan then salt and pepper to taste. Depending on how wet you like
your salads, you may want to add some more lemon juice or olive oil.<o:p></o:p></span></p>Davidhttp://www.blogger.com/profile/07264115599307373454noreply@blogger.com0