These were fun and good, inspired by Ina Garten – click here for her recipe. I did them in mini-tart pans rather than as one big tart. Once you get the pastry dough into the tart pans, pop them back in the fridge for a while before loading up with…
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Here’s a little something-something to smear over a bite of your juicy grilled lamb chop…
Almonds, oven or stovetop toasted. Chopped garlic. Cracked pepper, sea salt and fresh lemon juice. A big fist of mint. All smashed together with a mortar and pestle. Well, actually it’s the molcajete we use for guac, but same…
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Zucchini was big part of childhood in that the backyard garden shot them out of the ground directly at you. Hundreds of them. So there were zucchini breads, zucchini salads, zucchini in pasta…. Apparently a popular garden item in the burbs’, as everywhere you turned in Framingham, Mass circa 1988, someone…
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Here’s an easy Spring soup. Tough to mess up, tasty and make-ahead. Great for a dinner party or, as here, a holiday meal.
Two asparagus bundles, rinsed and chopped. Reserve some tips- blanche briefly, shock in ice bath and set aside. Slice and rinse a leek, sauté in a…
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Looks great, tastes great. And fun. Get some…
My knock off of BA’s somewhat fussy take you can find here. Trim leaves and poach for 15 mins in salted water. Pat dry with paper towels, onto a sizzle platter and drizzle with olive oil. Garlic power and salt liberally. Into…
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Get your flavor on with long hot roast. Chop a couple heads into florets:
Drizzle some olive oil over and toss around with salt, pepper and garlic powder. Into a 425º oven until it looks like this:
Oh and try not to eat all of it right off the pan.
p.s….
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Crispy rings, great alongside a thick juicy steak. Note from pics that most of the work is fully delegable.
Cut up and separate into rings, toss in flour mixed with some cornstarch and a bit of salt, set rings aside.
Mix equal parts milk and buttermilk into the flour (until a…
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The beet. What to do…
Slice off thin root, chop off tops (wash and save for other use). Drizzle of olive oil, wrap in foil with a few sprigs of fresh thyme and/or rosemary. Roast a good hour at 425º. Let cool, unwrap and peel off outer skin. Now…
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We spent this Thanksgiving with family at my cousin’s house (thanks S&E!), and my assignment was bringing brussels sprouts. The thing about brussels sprouts — great just out of the oven, but on a re-heat the luster is lost. And not wanting to crowd E’s kitchen on…
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Baby red potatoes, simmered tender. Smashed flat. Salted. Drizzled with olive oil and crisped up.
Simmer small red potatoes until tender, drain and let cool a bit. Onto cookie sheet, gently smash flat. Drizzle oil over, S&P and garlic powder. Flip. Repeat. Into 425º oven, flip once, remove when browned…
