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ALL ABOUT VEGGIES

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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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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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A THANKSGIVING TABLE – SIDES

GINGER-ORANGE GLAZED CARROTS

For many Americans Thanksgiving, may be about the proverbial turkey, tater mash, pumpkin pie and were the expression food coma doesn’t even begin to describe your state of euphoria.  Let’s face it, we eagerly await this holiday, because it brings cozy and comfortable recollections of family get-togethers and wonderful cooking.  No matter how impatiently the culinary offerings are awaited, don’t lose site of the message – it’s a time of reflection and truly being thankful for our many blessings, the everyday things…

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IRISH BEEF STEW

IRISH BEEF STEW

Out of the gate is the traditional Irish stew made with potatoes and beef native to Ireland. Lamb, goat and mutton were the meat of choice in ancient times, cooked with potatoes and water.  The Celts didn’t possess the cauldrons that hung-over cooking pits in their households, until the Greeks invented it in the 7thcentury.  This take uses beef and the results are equally as spectacular. 1 LB of beef chuck – fat trimmed and cut into medium sized chunks 2…

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PROSCIUTTO, FIG AND BURRATA SALAD

PROSCIUTTO, FIG, BURRATA AND ARUGULA SALAD

Summer has left us and Fall. has made it’s arrival.  All the adult summer toys will be stored for safekeeping in the cooler climes, and the leaves will start turning their vivid and romantic hues of the most colorful and romantic season in the year.  Although in some parts, the stifling and cloying heat is ever pervasive, seemingly hotter than at the beginning of summertime. Some produce stands are still yielding some remarkable jewels.  The farmer’s market around the corner…

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THE “IT” VEGGIE – THE WINSOME CAULIFLOWER

cauliflower roasted with couscous

Move over Kale and Brussel Sprout – your claim to fame is already longstanding.  I present you the cauliflower.  A lovelier flower has yet to grace your plate. Never an antagonistic veggie, it sat forlorn and bypassed on supermarket shelves, allowing its cousin, the broccoli to receive all the acclaim, never vying for first place. Well those days are over.  No more insipid and lackluster boiled cauliflower, because boiling veggies are not only foul tasting, but have hardly any nutritional value,…

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MIDWEEK BLUES – PAN SEARED SALMON AND ROASTED BABY BOK CHOY

GRILLED SALMON WITH BOK CHOY AND REMOULADE

Pan searing is one of the best ways to prepare salmon, as it yields crispiness and adds tremendous flavor.  If you aren’t a fish skin lover, that’s because you have been served soggy and disgustingly greasy skin, so the norm is to ask for skinless filets.  However, and this is a HUGE however, crispy salmon skin is so decadent and addicting, you will never buy skinless salmon ever again. Here is to roasting perfectly 100% every time Get the fish…

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STRAWBERRIES – THE RED JEWEL OF SUMMER

We are on the last august stretch and strawberry season is almost coming to an end.  The summer heat is still cloying, and we are all still dealing with sticky humidity in some parts of the country.  It seems rather incongruous, fall preparations will get underway soon, and the holidays will be descending upon us with a vengeance.  Where has the year gone? So, take advantage of the last, sweet red morsels at the farmer’s market stands.   If you haven’t…

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ARTICHOKES – INTIMIDATING YET SPLENDID

STUFFED OVEN ROASTED ARTICHOKES

“Artichoke: the vegetable of which one has more at the finish than at the start of dinner”. Lord Chesterfield” One of the many reasons why 2018 is commemorative, it celebrates the 70thanniversary of when Marilyn Monroe was crowned Artichoke Queen in Castroville, California in 1948.  Since she was and still is such a sex symbol, one could go as far as saying once you’ve eaten a well-prepared artichoke, you’ll realize that it’s as good or even better than sex.  That…

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CHIVES GLORIOUS CHIVES

CREME OF ASPARAGUS

Chives are somewhat misunderstood as most people believe they’re the finishing touch when presenting any dish. However, they are the kissing cousins to leeks, scallions and onions (belonging to the lily family), and their flavor is subtle, unlike the sharp onions and scallions.  Leeks are more delicate and less pungent, however, chives with their green flavor and subtle oniony undertone are utterly incomparable. A last-minute sprinkling of savory chives intensifies the taste of any dish, taking it from good to umami…

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BEEF BIBIMBAP

BIBIMBAP

Many of you are probably clueless as far as bibimbap goes. How to pronounce it, let alone having actually tried it.  Be courageous and bold because once formal introductions have been exchanged between you and bibimbap, your taste buds will explode and you’ll literally crave it at least once a week. Bibimbap is not only stunningly beautiful to behold but it’s one of the quintessential fares in Korean cuisine.  It’s a ubiquitous staple at almost every Korean household, making good…

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Pantry Rat