I just finished watching the documentary, Food, inc. I found it both scary and invigorating…I feel like I have to do something at a personal level, every purchase I make counts. I encourage anyone who needs to eat to survive to watch this film. Click here for the movie’s web site; click here to seeContinue reading “Food, inc.”
Tag Archives: Cooking
Brown Rice with Vegetables, Sausage, and Fish
This is a meal-in-itself rice dish that is easy to make. The ingredients can be changed compliment your personal taste. Here’s how I made this version. Saute onion, peppers, carrots, smoked sausage, and a clove or two of minced garlic. I seasoned it with cumin, chili powder, smoked paprika, and fennel seed. Stir in aContinue reading “Brown Rice with Vegetables, Sausage, and Fish”
R.I.P. Rose Gray
I just learned the sad news that the chef and restaurateur Rose Gray passed away few days ago. She was chef and co-owner of the River Cafe in London. Amongst the many cooks that have gone through her kitchen the most famous is probably Jamie Oliver…who was just a young lad when he worked forContinue reading “R.I.P. Rose Gray”
Delicious White Bean Soup Recipe
White Bean Soup Makes about 6 quarts 3 pounds dried white beans 3 tablespoon olive oil 4 ounces diced pancetta, ham, or sausage 2 cups diced onion 1 cup diced celery 1 cup diced carrots 1 tablespoon minced garlic 1 teaspoon crushed hot pepper 1 tablespoon minced fresh rosemary (2 teaspoon dried) 2 teaspoonsContinue reading “Delicious White Bean Soup Recipe”
Fond de Jambon
Ok…I’ll be the first to admit that this doesn’t look that appetizing when you look at it in a photo, but it is. It’s ham stock made with the the ham bone (and scraps) leftover from Easter dinner at my sister’s house (and yes, I actually took the ham bone that was about to beContinue reading “Fond de Jambon”
How To Boil Water
Yes that is exactly what it looks like…water boiling in a paper cup. I did it to show my son that it was possible, that the water protects the cup from the flame. It’s also part of a story I wrote for Artvoice magazine on corned beef-and-cabbage, and other boiled foods; click here to readContinue reading “How To Boil Water”
A Delicious Pauper’s Dinner
As is often the case in my house, dinner time rolls around and I look in the fridge to find only a few meager things…tonight was no exception. But one of the (many) good things of having worked for years as a professional cook is the ability to make something really good out of evenContinue reading “A Delicious Pauper’s Dinner”
Thank You, Chef Joyce Goldstein
Photo found here. I have been a fan of Chef Joyce Goldstein since the first time that I opened the pages of her seminal book, Back to Square One (named after her pioneering restaurant); my copy of the book now sits on a shelf stained and dog eared from years of use and kitchen consultations.Continue reading “Thank You, Chef Joyce Goldstein”
Vegetable Ragout with Thai Curry
Penne e Carote con Aglio e Olio (variation on a theme)
Tonight when I looked in my fridge for ingredients for dinner the pickings were slim. I’m abstaining from meat during Lent (I know, I know, you’re not supposed to talk about it) so this narrowed things considerably. My crisper drawer held one vegetable: carrots; I also had onions and garlic in the pantry. I hadContinue reading “Penne e Carote con Aglio e Olio (variation on a theme)”
Disappearing Spaghetti Squash Fritatta
This could easily have been called easy fritatta, or delicious fritatta, but I named it disappearing fritatta because when I made it it looked huge and I intended on eating only half of it…then I went back for another piece…then another, well you get the picture. Here’s how to make it. Split the squashContinue reading “Disappearing Spaghetti Squash Fritatta”
Captcha, Spam Bombs, and the Return of Anonymity
In response to my chagrin of the previous post regarding removing the ability to comment anonymously, a fellow blogger and reader of this blog, John in NH, left me this link on how to install captcha, or word verification (thanks John!). I posting this in the event that you are a fellow blogger withContinue reading “Captcha, Spam Bombs, and the Return of Anonymity”
Broccoli and Two-Cheese Frittata
Though they have a fancy sounding title, frittata (or more grammatically correct, frittati) are really nothing more than baked omelets. They are versatile (you really can make them out of whatever suits your fancy) and in my opinion easier to make than a stove-top omelet. Anyhow, this is how I made mine (a recipe follows):Continue reading “Broccoli and Two-Cheese Frittata”
Macaroni with Turkey and Vegetables (in pictures)
Curried Fish Chowder
Firstly I want to say that I called this a “chowder” but technically it is not; in order for a recipe to be a chowder–curried or not–it should include both a salted pork product (salt pork, bacon, or ham) and potatoes, this recipes has neither. Thus this is really a chunky version of a curriedContinue reading “Curried Fish Chowder”
Penne Fra Diavolo with Halibut
Pasta Fra Diavolo is one of my favorite pasta dishes…I love any type of pasta with tomato and seafood. Traditionally this is made with either shrimp or lobster, but I made it with halibut because that’s what I had at hand. The name, fra diavolo, translates from Italian as “brother devil,” and there are numerousContinue reading “Penne Fra Diavolo with Halibut”
Lebanese Style Chicken and Brown Rice
This is one of my favorite ways in which to prepare chicken…it’s simple to make, it’s healthy, and the flavors (and aromas) are incredible. What makes this interesting and a little different from many other chicken-and-rice recipes are two things: one is the use of dried and toasted pasta, which gives the dish not onlyContinue reading “Lebanese Style Chicken and Brown Rice”
Venison and Vegetable Stew
A co-worker gave me a venison roast the other day from a freshly killed deer. He labeled the package “steak” but when I opened it it was a roast. With the leanness of these animals the only way to tenderize a roast is through a moist heat cooking method, thus I made a stew. IContinue reading “Venison and Vegetable Stew”
Penne with Broccoli (Aglio e Olio)
This dish is one of my favorites and is really a variation on a theme. It’s basically a broccoli version (the one I cook most) of aglio e olio…or pasta with garlic (aglio) and oil (olio). To make this dish at home takes little time and will cost you pennies; to order this popular dishContinue reading “Penne with Broccoli (Aglio e Olio)”
Urban Simplicity Recipes @ Buffalo Spree
For years people have told me I need to promote myself more (why? is always my response). Maybe it’s the whole “celebrity chef” thing (does anyone besides me see the oxymoronic irony in that phrase…to read a more lengthy article on my view of this click here). OK, sorry, I’ll get off my little soapbox.Continue reading “Urban Simplicity Recipes @ Buffalo Spree”
Urban Simplicty 