Monthly Archives

September 2018

MIDWEEK BLUES – BUCATINI ALL’AMATRICIANA

AMATRICIANA PASTA

After the unsettling and tragic events from the swath of destruction left behind by hurricane Florence last week,  we are a nation that comes together in combined strength and respect for those who’ve perished, lost loved ones and their homes were destroyed.  It’s only fitting, that even if we aren’t able to assist the devastated areas and offer succor to the ones in need, we cook for others, as giving makes us feel good and that keeps the people affected…

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JAMBALAYA, GUMBO AND ÉTOUFFÉE – WHAT’S THE DIFFERENCE?

CREOLE JAMBALAYA

Southerners rave and boast about their shrimp and grits.  Together with their jambalayas, gumbos and éttoufées, they are all the hallmarks of Creole cuisine, traditional dishes personifying the very essence of New Orleans cuisine.  All have colorful heritages, a touch of Creole influences and some disparities, which gets them oftentimes confused, unless of course you’re from N’Oleans and they’ve been your childhood staple. Jambalaya – is a distant relative of the Spanish Paella, the origins come from the Provençal word “jambalaia”which…

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CAULIFLOWER POWER

cauliflower roasted with couscous

Move over Kale and Brussel Sprouts – your claim to fame is fading. I present you the veggie power player – a lovelier flower has yet to grace your plate. This is cauliflower power. Never an antagonistic veggie, the winsome cauliflower has sat forlorn and bypassed on supermarket shelves, allowing its green 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. Boiling veggies is a lackluster way…

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CEVICHE, CRUDO, POKE, CARPACCIO – WHAT DOES IT MEAN?

HAMACHI CRUDO

There’s a colossal assortment of raw fish being presented as a wealth of spectacular options.  From sea to shining sea, as every ocean yields a bounty of variety.  But it can get rather intimidating trying to differentiate the terminology. For any dish that calls for raw fish, ensure you are buying the freshest fish available.  Preferably purchase it the day of preparation, so make friends with the fish monger at the market and let them know you are going to…

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SCALLOPS – MANA FROM THE SEA

DIVER SEA SCALLOPS

They are luxurious, elegant, decadent and the most amazing jewels the sea yields.  Their fan-like shaped shells are not only gorgeous to behold, but a grilled or well-prepared, pan seared scallop is a joy to behold.  So luscious, rich and addicting that they are one of the most magnificent things to eat. They come in two varieties – bay scallops and sea scallops.  Easy to prepare, however, the only caution is not to overcook them as they will become rubbery…

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INTRODUCING TONNATO – VERSATILE TUNA SAUCE

PORK LOIN TONNATO

For those unfamiliar with tonnato, it’s a creamy, mayonnaise-like sauce made with tuna.  The most infamous use of tonnato is served over cold veal slices. Yes, you heard right.  You’re probably recoiling in horror and revulsion right now.  However, as with many things in the epicurean world, certain flavor profiles sound outlandish and abysmal, but are truly extraordinary.  Meet, vitello tonnato, a dish originating from the Piedmontese region – these two perfect strangers, veal and tuna, meet and the result is…

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Pantry Rat