Tag Archives: Cooking

Frittata di Verdure Primavera

This is a variation (one of many) of something I love to fix myself when I’m home alone…an egg dish loaded with vegetables. It’s really nothing more than  a stove-top open-faced omelet, but with the caramelized vegetables it–I think–is more closely related to an Italian Frittata or Spanish Torta. I refer to this as primaveraContinue reading “Frittata di Verdure Primavera”

Spicy Turkey and Pork Meatloaf

It would be a safe bet to assume that nearly every culture around the globe has some sort of ground meat recipe (click here to see a few), but in America it is simply called what it is: meatloaf…ground meat in loaf form. It’s relatively inexpensive to make (it used to be cheaper, but didn’tContinue reading “Spicy Turkey and Pork Meatloaf”

Ezekiel French Toast with Caramelized Black Plum and Pineapple Syrup

If you’re a regular visitor to this blog you know that French Toast is my son’s favorite breakfast. I’ve posted versions of this on numerous occasions in the past (click here, here, or here for other interesting variations with pictures and recipes), and this is just another variation on a theme. And while this mayContinue reading “Ezekiel French Toast with Caramelized Black Plum and Pineapple Syrup”

Sweet Roast Red Pepper Bisque with Jalapeño Cream

How to Roast a Pepper  Roasting peppers is a simple thing to do and the flavor that it adds to a dish is excellent. This is an ancient technique of cooking vegetables where the peppers are not actually “roast” in the oven but over an open flame. The skin becomes charred black as night. WithContinue reading “Sweet Roast Red Pepper Bisque with Jalapeño Cream”

Yin and Yang of Jellied Fish

OK, firstly…there’s nothing really urban simple about this post other than it falls under the category of cooking, and that it is part of my work so I suppose it is also part of the sacred journey of my everyday life (though it doesn’t always seem that way when I’m stressing out at work). Anyhow,Continue reading “Yin and Yang of Jellied Fish”

Employee Meal, 21 March 2011

Yin and Yang salad with Toasted Sesame Vinaigrette. The below recipe is simple to make, super-flavorful, and makes a delicious and healthy marinade or dressing for chicken, fish, or beef. To view additional Employee Meals, click here. Toasted Sesame Vinaigrette Yield: 4 cups 3/4 cup rice vinegar 1/2 cup water 1/2 cup soy sauce 1/2Continue reading “Employee Meal, 21 March 2011”

Big Pot of Springtime

 OK, so it’s a little early in the season for local asparagus, but asparagus is one of my favorite vegetables and I made this soup today so I thought I’d post a recipe and a couple pictures…and nothing ushers in springtime more than asparagus (I think). The recipe I’m including is a slight variation ofContinue reading “Big Pot of Springtime”

Più Aglio e Olio

Tonight as a side dish for dinner I sauteed sliced Brussels sprouts aglio e olio style (in olive oil with lots of garlic and crushed hot pepper). I am convinced that all foods will taste great cooked like this (OK, maybe not all…but most). It’s so simple, yet healthy and super flavorful. Below is aContinue reading “Più Aglio e Olio”

Yellow Chicken and Brown Rice

This is yet another variation of chicken-and-rice that I made for my son and I for dinner tonight. All cultures seem to have their own version of chicken-and-rice and many are made using the same method but with different seasonings (and a few other ingredients, of course). In this version I used chicken wings insteadContinue reading “Yellow Chicken and Brown Rice”

Things That Can Be Carried On A Bike (#283 & # 284)

#283 (above)…A plastic bag containing 2lbs. of raw whole wheat bread dough, two tins of chick peas, a tin of tahini, lemon juice, and a small head of garlic. #284 (below)…Three loaves of freshly baked bread, two pints of freshly-made spiced humus, two small towels, and a half head of garlic. Hummus bil Tahina (ChickpeasContinue reading “Things That Can Be Carried On A Bike (#283 & # 284)”

Kim-Chi (sort of)

I have been fascinated with naturally fermented foods for years…not only are they extremely good for you, they basically make themselves…you simply provide the right conditions. While some of these foods may be an acquired taste, once you have them they are like a drug…truly addicting. Anyhow, I’ve been going back-and-forth whether or not IContinue reading “Kim-Chi (sort of)”

Curried Vegetable and Lamb Ragout (in pictures)

This is a very simple yet hearty and flavorful ragout. The method for a dish like this is about as simple as it gets: Saute or sweat whatever ingredients you have at hand or want to eat–meat, fish, poultry, or just vegetables–then add seasonings, liquid (broth and sometimes wine) and simmer for a while. HavingContinue reading “Curried Vegetable and Lamb Ragout (in pictures)”

Employee Meal, 1 March 2011 (BBQ Chicken Thighs)

Espresso BBQ Sauce Yield: 2 cups 2 tablespoons vegetable oil 1/2 cup minced onion 1 tablespoon minced garlic 1/2 cup brown sugar 2 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons ground cinnamon 1/2 teaspoon salt 1/2 teaspoon black pepper 1 cup espresso 1-1/2 cups ketchup Heat the oil in a small heavy sauceContinue reading “Employee Meal, 1 March 2011 (BBQ Chicken Thighs)”

Experiments with Sodium Nitrite (and a few semi-related comments)

As a lifelong professional cook I have always been more interested in real foods than fussy ones. By this I mean foods made from scratch entirely…the old fashioned way. I have no interest in food-as-art meals or so-called celebrity chefs (click here to read an excellent article by the inspirational chef and food writer JoyceContinue reading “Experiments with Sodium Nitrite (and a few semi-related comments)”

Disappearing Pizza (or anatomy of a pizza #2)

I made pizza tonight for dinner…whole wheat crust, tomato sauce made with last year’s tomatoes, seasoned ground beef, spinach, Parmesan, and mozzarella. Simple and delicious. It didn’t take long for my son and I to polish it off. To see a previous and similar post, with recipes, pictures, and a little pizza history, click here.

Broccoli, Bean Curd (and chicken) Stirfry

This is one of my favorite stirfrys, or at least a variation of it. It’s a recipe that you’ll find in most Chinese restaurants but is very simple to make at home. The original recipe is sans chicken (hence the reason it’s in parenthesis in the title), but having a teen-aged son usually requires someContinue reading “Broccoli, Bean Curd (and chicken) Stirfry”

Pain Perdue et Haute Cuisine (un oxymoron ou non?)

I’ve posted in the past that my son’s favorite breakfast (or lunch) is French toast (click here, here, or here), and this is just another variation. I, of course, used homemade whole wheat bread for this version, but I also made a sort of syrup/puree out of apple, nectarine, honey, and simple syrup. And whileContinue reading “Pain Perdue et Haute Cuisine (un oxymoron ou non?)”