This is something I made for an employee meal today. It is really, really delicious (I ate so much I wished I had a bed to take a nap afterwards) and of course really simple to make. It is basically a hummus recipe layered (loaded, actually) with all sorts of good things. But the prize,Continue reading “Hummus with Fresh Herbs, Sun Dried Tomatoes, and Seven-Spice Chicken”
As the head cook where I am employed it is within my job description to make lunch for the employees every day. And some days I enjoy this more than others. I’ve posted some of these recipes in the past, but haven’t in a while. Anyhow, this was one of the components to the mealContinue reading “Employee Meal 09.04.12 (part of it)”
Homemade pasta is not only simple to make but also fun. And besides that I really believe it is one of the most brilliant foods there is. Think of it’s versatility, nearly every culture has a version of it, and its most basic form it is nothing more than a paste made with flour, andContinue reading “Handmade Pasta”
Antipasto: Marinated Asparagus, Manchego Cheese, Roast Red Peppers, Grape Tomatoes, Feta Stuffed Olives, Genoa Salami, and White Balsamic Vinaigrette
Pâté de Campagne translates from the French as “Country Paste.” How’s that for demystifying something that sounds overly fancy or complicated. This is simple to make and can be eaten cold as an appetizer (sliced thin and served with toast points, gherkins, onion, and mustard) or sauteed for a hot sandwich. I don’t have aContinue reading “Employee Meal 24 August 2011, Pâté de Campagne”
Ragù of penne rigate tossed with sauteed beef tenderloin, home-grown plum tomatoes, fresh-made pesto, chicken broth, lots of garlic, and Parmesan cheese.
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)”
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”
Seared prime rib trimmings with herbs and spices. I was trimming and seasoning 10 prime rib for a dinner tomorrow evening and sauteed the trimmings for the staff…mmm!
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)”
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”
I and another cook made a bunch of pizzas for staff lunch yesterday and today. I made a whole wheat barley crust and the other cook added a variety of topping; some with meat, some without meat, and one vegan. Anyhow they were so beautiful I thought I’d share a few photos. If you’d likeContinue reading “Employee Meal 3.30.11”
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)”
These are so easy to make; versatile and delicious, too. Here’s a recipe for roast carrots and parsnipe but it can be adapted to other vegetables (I didn’t use honey on these). And if you would like to learn more about roasting vegetables I suggest this page or this one. Spice Roast Carrots and ParsnipsContinue reading “Employee Meal, 28 January 2011 (Spice-Roast Vegetables)”
As odd-looking as these are they are easy to make and truly delicious. Often the recipe calls to fry them but I baked these. You can use store-bought pork sausage but it is so easy to make yourself (click here for a basic recipe). If you want to read more about Scotch eggs click here.Continue reading “Employee Meal, 25 January 2011 (Scotch Eggs)”
This is basically a variation on the classic recipe for Arroz con Carne de Puerco (Rice with Pork)…I decided to make it for an employee meal after I came upon some pork belly in the freezer that was left over from a party this past summer (and just a hint to the cook if youContinue reading “Employee Meal 11.16.10”