Browsing Tag

ALL ABOUT VEGGIES

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THE MODEST CABBAGE – THE UNSUNG HERO AMONG ALL VEG

braised red cabbage

THE MODEST CABBAGE – THE UNSUNG HERO AMONG ALL VEG And yes, we are still cooking. Let’s be honest – some of the “oh crap” kitchen mistakes have turned out (for the most part) to be something outstanding. With the cost of food skyrocketing, most of us are trying to incorporate affordable ingredients. So why not make something altogether different for dinner? Consider the humble yet stalwart cabbage, which is one of the unsung heroes in the veggie arsenal. It…

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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

UNLEASH YOUR INNER TOMATILLO We’ve been catapulted into 2022 after plowing through the holidays. You’re done wrestling with that turkey, and you can’t possibly think of any more ways of making leftovers sexy. Many of us are now revising the a-typical new year’s resolutions, which probably include shedding a few unwanted pounds and welcoming back a svelte figure. We’re always looking for new recipes incorporating freshness, where we can inject umami flavors into healthy dishes and food preparation should never…

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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 all Americans, Thanksgiving may be about the proverbial turkey, tater mash and pumpkin pie. Were the expression food coma doesn’t even begin to describe your state of euphoria. And let’s face it, we eagerly await this holiday, because it brings cozy and comfortable recollections of family gatherings and the tantalizing aromas of epic cooking. Yet, no matter how eagerly awaited the culinary offerings are, don’t lose sight of the message. It’s a time of reflection and truly being thankful for our…

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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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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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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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MIDWEEK BLUES – ROASTED CHICKEN LEGS WITH ORANGE & FENNEL

ROASTED CHICKEN WITH FENNEL

When you inject good mojo and pride into anything, even chicken legs can be transformed into something so infectious, your taste buds will sing.  This one-pan chicken dish will easily become one of your favorites of all time.  It’s simple preparation and stellar results makes for an effortless summer recipe. The fennel will caramelize around the edges and its subtle anise undertone will pair beautifully with the citrusy flavors, making it a heavenly combination with chicken.  Accompany this with a…

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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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KNOCKOUT VEGGIE BURGER

KNOCKOUT VEGGIE BURGER

Veggie burgers have acquired a bad rep because the ingredients tend to render them so lackluster seems like you are gnawing on a dog biscuit. The objective with veggie burgers is to deliver in texture and flavor and I guarantee there’s nothing yawn inducing about this take, which will not make you miss the meat, even if you’re a confirmed velociraptor.  Here, the cast of characters are so intriguing and diverse, it’s going to become one of your faves of…

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YOU WANT FRIES WITH THAT?

The infallible and highly sought after French fry!  You may be flummoxed to learn about the misnomer revolving around this golden, crispy wonder, an age-old conflict raging between the Belgians and the French.  They both want accreditation in the parentage of the fry. Belgium maintains they gave birth to this fried spud in the 1600’s, when the peasants deep-fried small fish obtained from the river Meuse and when the river froze in winter, they survived on fried potatoes.  Arguably, pommes…

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Pantry Rat