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SALAD FRESH

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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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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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SHAKSHOUKA AND TABBOULEH – EXOTIC MIDDLE EASTERN DISHES

shakshuka

If your background is Middle Eastern, hail from Israel, Lebanon, Syria or Turkey, you’re extremely familiar with Shakshouka.  But most will be scratching the proverbial bean because you’ve never heard of it, let alone tasted it. The origins are nebulous, as there’s always the primeval dispute where a dish generated its roots.  It’s not typically native of the Levantine regions, but as with anything, there are permutations where dishes are recreated from country to country.  In Israel it’s served as…

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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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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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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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MIDWEEK BLUES – KOREAN NOODLE SALMON SALAD

KOREAN NOODLE SALMON SALAD

Here’s another week of dealing with iterative work deliverables and pushing steadily through for the much-awaited weekend.  You may be contemplating ordering a pizza, but try this noddle salmon salad instead, as it’s assuredly healthier and it delivers exceptional results. The participants can be changed to whatever you have available and there are no back up singers here, because everyone’s a star in the production.  Sautéed veggies, grilled chicken, shrimp, tofu. grilled steak, and why not throw in some pickled onions…

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MIDWEEK BLUES – SPANISH GARLIC SHRIMP

SPANISH GARLIC SHRIMP

MIDWEEK BLUES – SPANISH GARLIC SHRIMP WITH SUMMER SALAD This is a dish that embodies the glorious flavors of Spanish and a tapa found in every bar.  As a rule, the key is to use fresh shrimp, not frozen to obtain the maximum flavor of the prawns.  A dried chili pepper is added for spice, in Spain they are called Guindilla, but a dried Guajillo or red jalapeño are optimal too.  The shrimp are rendered succulent and tender bathed in…

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MIDWEEK BLUES – RUSH HOUR TUNA MELTS  

TUNA MELT

After last week’s 4thof July festivities, which cut the week in half and were as long-lived as the puffs of smoke from the fireworks, we’re again navigating traffic making the dreaded commute.  So, it makes even more sense to cut the midweek blues with an unpretentious, yet sassy sandwich accompanied by a light salad or even better a refreshing slaw. We are in the middle of summer after all. The grilled sandwich revival is in full swing and long gone are…

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A WEEKLONG CELEBRATING BOURDAIN

macau style pork chop bourdain

Many of us are still reeling from Bourdain’s passing last week on June 8th, myself included as he was my mentor and good personal friend.  After posting my last article Remembering Anthony Bourdain it may seem trite, but I decided to pay homage to his legacy by creating Bourdain’s culinary week.  These are some of his recipes that he shared with me and I’ve prepared countless times. It’s hard to comprehend the inner demons that push someone to take their own life;…

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MEMORIAL DAY CUE AND BREW

BBQ BABYBACK RIBS

We’ve arrived at the much awaited first long holiday weekend of the year, which venerates our fallen military heroes.  For some it heralds the beginning of summer, although some parts of our Nation are still feeling the lingering effects of a cold spell. Before you get your BBQ on, take a minute or two to venerate the men and women that’ve sacrificed so much for our nation and have given us our liberty.  This holiday isn’t about margaritas, Bud Lite…

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MEDITERRANEAN POTATO AND LENTIL SALAD

This is a copious and hearty vegetarian salad.  It’s a perfect for those hot dog days of summer and a welcome difference to the regular potato and macaroni salads that dominate picnics and BBQ’s at that time of year. Summer yields a cornucopia of incomparable fresh produce, something that we all take advantage, as every farmer’s market is bursting with color and spectacular fruits and vegetables. Although this salad doesn’t include much of the fresh produce offered during the hot…

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INDIAN TOMATO AND CUCUMBER KACHUMBER SALAD

Indian Tomato and cucumber salad

By far, this is the most popular Indian salad, served as an accompaniment to many dishes.  It is refreshing, colorful and a cinch in preparation.  It can be served during the warm, summer months as a side salad.  Use vine ripened tomatoes as they pack the most flavor and are the sweetest.  The use of fresh mint and cilantro is essential and shouldn’t be substituted.   Allow the flavors to marry well, so thirty minutes in the fridge is the minimum,…

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Pantry Rat