Tag Archives: Cooking

Still My Favorite…

Though this has not been my best year for the garden–mostly because of this years experiment of seeing how close I can plant things and then neglect–I’ve still managed well enough. But tomatoes are by far still my favorite vegetable to grow. The one pictured above I ate today, and even though it is closerContinue reading “Still My Favorite…”

Broccoli, Crispy Tofu, and Chicken Stirfry

This is one of my favorite stirfrys…traditionally it is made sans chicken–with just the broccoli and bean curd–but my son likes meat so I added it to the recipe; I like it this way, too. This is easy and nutritious; it’s a recipe–or variations of it–that I make somewhat frequently and have posted it aContinue reading “Broccoli, Crispy Tofu, and Chicken Stirfry”

Sometimes I love Trash…

First I have to qualify the above statement–the title of this post–by saying that I don’t love just any trash…but I really enjoy picking up useful and fixable curbside items that other people discard. But if you’ve been a regular reader of this blog you already know this. I have a job, and I canContinue reading “Sometimes I love Trash…”

Refrigerator Pickles

A next door neighbor gave me a few cucumbers and hot peppers today. Still having a couple cucumbers hanging on their vines I wanted to preserve these so  I made a quick batch of refrigerator pickles. These are so easy to make (and you can make them with almost any vegetable). Combine the vegetables andContinue reading “Refrigerator Pickles”

Things That Can Be Carried on a Bike (#346)…and a quick recipe

Things on the bike; all the ingredients for tomato sauce: 4 quarts fresh tomatoes (click here to see them)1/2 cup extra virgin olive oil 2 small onions4 cloves of garlic1 tablespoon sugar 2 teaspoons sea salt 1 teaspoon fennel seeds1 teaspoon crushed hot pepper2 cups chicken broth1 bunch fresh basil (This is a simple butContinue reading “Things That Can Be Carried on a Bike (#346)…and a quick recipe”

Cold Food

Like much of the the nation it was hot again today in Buffalo…sticky, humid hot. I had a medium-sized party at work and thankfully much of the food was cold…great for a hot day. Two of the courses–Gazpacho and Salade Nicoise–are also two of my favorite summertime foods. For this reason I thought I’d shareContinue reading “Cold Food”

Tomato Quiche Recipe, and a few other things

Tomatoes are one of my favorite foods, and like most foods they taste best when eaten within the constraints of their season…now, of course, is tomato season. Anyhow, below is a simple recipe for tomato quiche that is part of an article I recently wrote for Artvoice. It’s an exceedingly recipe to prepare and theContinue reading “Tomato Quiche Recipe, and a few other things”

Saj, Marqouq, and Fatoush…Delicious Recipes to Keep the Kitchen (and the cook) Cool

As many of you know I cook for a living. And as many people around the country and the world currently know: it is hot outside, really hot. So on my day off today the last thing I wanted to do, like any cook–professional or not–is heat up the kitchen. But, on the other hand,Continue reading “Saj, Marqouq, and Fatoush…Delicious Recipes to Keep the Kitchen (and the cook) Cool”

Comfort Food

I really believe I can–and have–eaten nearly any vegetable cooked in olive oil and garlic (and chicken broth) and tossed with pasta. This is one of my favorite comfort foods. Below is the classic recipe with broccoli, but tonight I made it with fresh fava beans, caramelized cauliflower, and whole grain penne; I also addedContinue reading “Comfort Food”

Employee Meal 6.23.11 (Spiced Hummus and Baba Ghanouj with Caramelized Onions)

Hummus and Baba Ghanouj are two of my favorite warm-weather recipes, and the kitchen was steaming today so I made them for lunch. They are so easy to make and at the same time so satisfying. They’re also really versatile and I tend to change the recipes every time I make them. Below are basicContinue reading “Employee Meal 6.23.11 (Spiced Hummus and Baba Ghanouj with Caramelized Onions)”

Lebanese-Style Chicken and Brown Rice

This is one of my all-time favorite recipes. It’s one that I grew up with and it’s also one which I shall never tire of. I’ve posted it–or variations of it–on numerous occasions, but because I believe it is so delicious and easy to make I thought I’d post it again. The main difference betweenContinue reading “Lebanese-Style Chicken and Brown Rice”

Employee Meal 6.8.11

Caramelized vegetables with hand-mixed toasted curry tossed with steamed brown rice. Simple Curry Powder Yield: 1/2 cup 3 tablespoons ground cumin 3 tablespoons quality chili powder 2 tablespoons ground coriander 1 teaspoon ground turmeric 1 teaspoon ground cayenne pepper 1/2 teaspoon ground fenugreek 1/2 teaspoon ground black pepper 1/2 teaspoon ground cardamom 1/2 teaspoon groundContinue reading “Employee Meal 6.8.11”

Chilled Blueberry Soup with Espresso, Triple Sec, and Yogurt Garnish

This is a very simple and refreshing warm-season soup that is both refreshing and nourishing. I do not have a typed recipe for this (though I do have pictures) and these are the ingredients that I used: Orange juice, coffee, triple sec, sugar, a small amount of cornstarch, heavy cream, yogurt, and of course freshContinue reading “Chilled Blueberry Soup with Espresso, Triple Sec, and Yogurt Garnish”

Pot Cuisine (for those who claim they can’t cook)

OK…first of all, what I meant by “pot cuisine” was this type of pot, not this type, but I got your attention didn’t I?  And why I also say this is for people who claim they can’t cook is because I believe anyone can cook…and this is a perfect example of how easy good cookingContinue reading “Pot Cuisine (for those who claim they can’t cook)”

Confit de Canard (sur une salade)

I haven’t made duck conft in quite a while but it was on the menu of a somewhat large luncheon I served a few days ago so I made it in a large scale (96 duck legs). The recipe’s title, confit de canard, translates from the French simply as preserved duck…and that’s what it originallyContinue reading “Confit de Canard (sur une salade)”

Employee Meal 5.26.11 (Moules Marinière)

This is really a variation on the traditional recipe for this dish in that the one pictured also contains chives, a bit of crushed hot pepper, minced onion, and tons of garlic. I also added a few pats of whole butter just before removing the pan from the heat (monté au beurre). This is soContinue reading “Employee Meal 5.26.11 (Moules Marinière)”

Employee Meal 5.18.11

Kibbeh on a skewer (kafta). Mmmm…I love this stuff. This is part of my ethnic heritage (my dad’s family was from “the old country”). Ate it with a salad, with fresh yogurt and hydroponic tomatoes (and bread of course). This is so easy to make and super flavorful…my mouth is watering as I remember theContinue reading “Employee Meal 5.18.11”

Just What the Doctor Ordered…

I’ve been feeling somewhat under the weather for the past few days and surprisingly have not even had that much of an appetite (a real rarity for me). Knowing I needed to eat something soothing yet still nutritious, I put a pot on the fire with with some chicken broth, brought it to a simmerContinue reading “Just What the Doctor Ordered…”

Shrimp and Scallop Newberg

This (the pictures) is a variation on the classic lobster dish by the same name (click here or here to read about it). While this may seem extravagant (and it certainly is) and rich (which it is also), it is exceedingly simple to prepare. It’s a recipe you may want to serve for special occasions.Continue reading “Shrimp and Scallop Newberg”