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RECIPE INDEX

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THE MODEST CABBAGE – UNSUNG HERO AMONG ALL VEG

braised red cabbage

Nanette Hebdige – April 29, 2020 Handshakes and hugs are a thing of the past. It’s FaceTime, Skype or Zoom for most everyone. Local eating hotspots are closed, and we can’t even go for a leisurely walk at the park or for a breath the fresh air by the beach. We dread going to the grocery store as it’s a production and the ingredients are not really the ingredients, as we have to get creative and use whatever is at…

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SELF ISOLATION, REFLECTION, PRAYERS AND MAYBE SOME GOOD COOKING

BOLOGNESE

By Nanette Hebdige – March 20, 2020 “It was the best of times and it was the worst of times”. In this case it is the worst of times. This corona virus pandemic has brought the world to its knees halting everything to a standstill. Every roll of TP is a goner and hand-sanitizer disappeared a while back. Billions are in self-isolation or decreed quarantine and all of us are trying to keep panic at bay. It’s at times like…

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NOT YOUR AVERAGE MEATBALL

The old adage holds true for just about everything – unquestionable nothing is created equal. That couldn’t be more evident that in the realm of the culinary “ball’. They are participants in stews, soups and that fall back classic – spaghetti and meatballs. Neophytes may think “elementary my dear Watson” when it comes to their preparation. Not so. There’s always a method to the madness and it’s no different here. Be sure to follow these techniques on Balls 101 to…

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SHRIMP IS KING

SHRIMP IS KING By Nanette Hebdige This crustacean has been subtly strutting along, gaining notoriety with every cuisine piling it high. It’s got its very own star on the culinary walk of fame due to its global obsession! Resonating in every culture – shrimp is king. In Italy, Fra Diavolo is served at almost every locale and the Americanized-Italian version of shrimp scampi is prepared in many households. Spanish Gambas al Ajillo marries shrimp with a boat load of garlic,…

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THE INDOMITABLE AND TRENDY KALE

KALE AND SAUSAGE CROSTINI

Oh kale, I love thee, let me count the ways. Kale, the veggie titan that’s killing it in every Farmer’s Market and produce department. Thousands of pounds are consumed and purchased worldwide, as it’s the trendiest and most hyped leafy green on the veggie Vogue parade in recent years. Once unappealing and certainly given the bypass, it’s now the number one contender and much revered by all. Packing a big wallop nutritionally, it’s a giant among veggies, as it’s brimming…

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EN PAPILLOTE – EASY PREP, LITTLE CALORIES

COD EN PAPILLOTE

We are in the throwback era, where most everything is getting a much-needed makeover, not just with hairstyles, movies, fashion and décor. Food archives are being ransacked and en papillote (cooking in a pouch) is now getting its spotlight. En papillote’s claim to fame arrived when it was introduced during the era of French Haute Cuisine, where meals were presented with élan and panache. An envelope looking pouch was placed on a plate with much pomp and ceremony allowing the clientele to…

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UNLEASH YOUR TOMATILLO

shrimp street tacos

Tomatillos may be somewhat alarming if you have no clue what they are, but chances are if you have sampled Salsa Verde at a Mexican restaurant, you’ve eaten tomatillos. Also known as the Mexican Husk tomato, tomatillos have an exterior paper-like covering and they shouldn’t be confused with green tomatoes, as tomatillos have a sweet-tart, almost lemony-apple taste that has absolutely no substitute in the flavor department. And most definitely you can’t replace them in a dish with green tomatoes.…

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AVOCADO TOASTS – THE NEW CHAMPION

AVOCADO TOAST

It seems rather silly to post a recipe for avocado toast because what’s to it? However, like with all things there is a method to the proverbial madness and you want your avocado toast to come out scrumptious and dashing looking, good enough to be on the cover of GQ. They’re an amazing snack for lunch, a light dinner snack and my very own personal fave – breakfast. Avo on toast is the breakfast of champions, glamorous enough and guaranteed…

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OSSO BUCO WITH CITRUS GREMOLATA

OSSO BUCO

So, what are you going to cook this weekend? Why not make this Italian classic originating from the Lombardy region? Osso Buco is an outrageously sumptuous and hearty dish that literately means “hollow bones or bones with holes”. The meaning is rather incongruous considering it’s famously known and mostly consumed for the velvety rich marrow in the bones, which is the dish’s crowning glory. With these veal shanks, try to have the butcher leave the skin on, as the long…

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CHIMICHURRI – THE AVENGER OF CONDIMENTS

Anyone that has dallied in chimichurri, knows that it’s a green, herbaceous tangy sauce with Argentinian roots that typically is an accompaniment to grilled meats. In Argentina, chimichurri is copiously consumed in restaurants and households alike, as it’s presented with bread as a dipping sauce awaiting the main meal. Much as aioli is showcased in Spain and EVOO (extra virgin olive oil) with splashes of Balsamic vinegar is served in Italian locales to be consumed with chunks of artisan bread.…

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SIMILAR BUT DIFFERENT- POTATOES BOULANGÈRE, DAUPHINOISE AND AU GRATIN

boulangere potatoes

Let’s get one thing out of the way – these are full-on decadent so be sure to hurl any lame excuses or lamentations for a carb-free of fat-free dish out the proverbial window. We have already established that these are decidedly not good for your waistline, but if you partake of a small amount, a wee bit of decadence and living on the edge is always a good thing! Everything that is 60’s is making a herculean comeback, so it…

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THIGHS WITH LEMON AND CASTELVETRANO OLIVES

chicken with lemon and olives

There is almost a poetic overtone for this dish. The colors are spectacular, and the flavors imparted from the brininess of the olives and the tart acidity of the lemons create a match made in heaven. The olives from Castelvetrano, Sicily are the most ubiquitous snack in Italy. They differ from other olives because they are a sweeter, very meaty and have almost a buttery flavor, which are ideal for this dish, so they don’t impart too much sodium. Ensure…

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CHICKEN SOFRITO

CHICKEN SOFRITO

This is a recipe made popular by nomadic shepherds and Palestinian villagers, where people had limited means and it’s the true essence of a rustic dish. It delivers the indigenous and a quintessential flavors of Jerusalem and though simple in flavor, it is one on of the most exquisite chicken dishes I’ve ever tasted and prepared. The dish calls for a whole chicken, but it can easily be substituted with thighs. Not be confused with the sofrito associated with Spain…

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POLLASTRE CON GAMBAS – SPANISH CHICKEN WITH SHRIMP

SPANISH CHICKEN WITH SHRIMP

This stew is a flavor bomb that defines the quintessential cuisine of northern Spain, Catalonia. The marriage of poultry and seafood often is a paired combination, which is undeniably as heavenly as it is unique, so much so that this will become a dish you will come to crave and prepare often. The picada is what creates the creamy factor in this dish with the bread and almonds.   6 chicken thighs – bone in and skin left on –…

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Pantry Rat