Updating a dated kitchen After several kitchen and renovation projects, I still love the aroma of construction! Galley kitchen with rich dark cherry cabinets – check, done that. Dream house kitchen with milk paint cabinets and soapstone countertops, uh huh. … Continue reading →
Crispy and flavorful chicken wings to add to an array of appetizers. When entertaining, I like to have an assortment of nibbles out during cocktails. Easy stuff. Olives, sopressata, radishes, and chicken wings. Chicken wings are easy to throw together. … Continue reading →
It seems that whenever I’m away and return home, there’s a craving to eat greens. One of the easiest and flavorful ways I know to prepare broccoli is simply to boil the vegetable. As a student of Italian cooking, Giuliano Bugialli taught this method to bring out the flavor in the broccoli. Bugialli is the eponymous Italian cookbook author and teacher of authentic regional Italian foods. Also, this is my son’s favorite vegetable!!!
I don’t think there is a recipe for this, really. First thing is put up a big pot of water. While the water is heating to a full rolling boil of big bubbles, prep the garlic, and broccoli. Take one clove of garlic and smash it with the side of a knife and add to the water when it’s boiling. If using fresh broccoli (frozen is o.k.) trim off the stalks and just use the flowers. Once the water is boiling, add several pinches of salt and add the garlic. Now add broccoli, and cook untill tender, around 5 minutes depending on your stove’s heat. Drain and drizzle with olive oil and a touch of salt. Serve.
Just a simple addition of garlic to the water, adds a big burst of flavor to this very healthy green.
Remove the broccoli stalks. Separate the broccoli florets. In a pot of boiling water, add the smashed garlic clove and 3 tablespoons of salt. Add the broccoli and cook until tender about five minutes. Drain and place in a serving dish and drizzle with olive oil and salt to taste.
Learn Chinese Cooking a fortune cookie message a few months back.
Yesterday, my friend Megan and I were chatting up about food and our recent kitchen adventures. Since she’s also a chef, I wanted to tell her about working with Food Network’s Iron Chef Susur Lee. at the LuckyRice food event this past weekend. Very cool.
Chef was in from Toronto and sharpening his knives to a sold out crowd for the Sunday morning Dim Sum event. Some of the tastiest morsels on the menu were the crispy spinach and pork dumplings enhanced with a spicy Kung Pao dip for just the right amount of kick.
Another high note was the boneless curry chicken wings with a chili, salted honey glaze. And dessert was a crispy crepe filled with red bean and vanilla and topped off with a salted caramel sesame sauce. It’s all about the sauce. To see more Chef Susur Lee, visit my FB page to see some :06 Vine clips from the event! To help grow this site, click the FB LIKE button to the right.
Enjoying our visit, Megan told me about one of her favorite cookbooks by James Beard Award winner Fuchsia Dunlop. Her most recent book on Chinese cooking, Every Grain of Rice. It’s geared for the home cook and easy to follow. Dunlop approaches the subject with minimal and essential Asian pantry items and straight forward techniques. I can’t wait to try some of her recipes.
For now, back to my own kitchen for an adventure to see what’s in my mystery basket for dinner!
I’ve been cooking at home for years. Almost every night. It’s not a ‘gourmet’ meal, just a hopefully flavorful and easy home cooked meal. Usually, within 30 minutes. Done. The trend is catching up and Michael Pollan published a book dedicated to the home kitchen. VC funding is going to food cooking/prep sites to demystify home cooking. And there are plenty of food blogs to go around, including this one.
Nurturing, zen and good health are all good reasons to think about why our diets need an ambush makeover. Now is now.
“It’s so beautifully arranged on the plate – you know someone’s fingers have been all over it.”
― Julia Child
Over the years, watching Julia Child on PBS inspired me to learn to cook. I knew one day in the future, that I too would truss a chicken, actually eat cassoulet and voila! create a Baked Alaska Flambee. And now we go to the dining room to eat and enjoy our meal.