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get shorty

July 6, 2012

 

The local strawberries have come and gone and I munched my share.  Most of the time I just devour them straight out of the green cardboard containers.  But at least once per season my strawberries (and I) get with a classic shortcake.  Sure you can find those bulbous-anemic supermarket berries on Roids, but you’re selling yourself short if you don’t take advantage of the local booty.  Got it?  Now, get it!

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morning do

June 24, 2012

Two cups of coffee since I came to and I was feeling inspired (and hungry).  So I headed to the kitchen to bake muffins.  (Somebody’s got to do it; and the scent of sugary baked products wafting throughout the house is sure to dislodge any remaining creatures from their slumber apparati.)  These particular muffin nuggets have been on my radar for the past couple of weeks; made with carrots, chopped almonds, dried apricots, dried cranberries, flax seed, dates, (and any other dried fruit hanging around).  To keep it moist I add Mascarpone and a grated Granny Smith to the batter.  Whole wheat flour keeps it honest.  And that’s what I do…

afternoon delight

May 29, 2012

Spaghetti Alla Puttanesca has so much flavor it tastes like the wife has been home all day watching it simmer.  Literally translated it means Whore Style Spaghetti.  Supposedly the depth of flavor fooled the men into thinking the above statement was true while their women were steppin out (of the kitchen)…if you know what I mean.  Not for nothing but I’m the one in the kitchen all day.  San Marzano tomatoes, garlic, olive oil, oregano, olives, anchovies, capers and hot pepper flakes – I’ve got all I need right here at home.  Delightful!

irony

May 13, 2012

The term Sliders originated after the creation of the White Castle Hamburger chain’s greasy little heart-stopping mini-burgers.  They were damn good and damn bad (for you).  Nowadays any miniature sandwich can be referred to as a slider.  These (diametrically opposed) petit beet patties made with baby spinach, carrots, feta and sunflower seeds are packed with vitamins and loaded with minerals.    While clad with plenty of Fe (for the fe), these nuggets of nutrients actually cleanse the blood and strengthen your ticker.  The sunflower seeds are relaxing on a bed of honey mustard.  White Castlers, eat your  heart out!

 

 

voir dire

May 10, 2012

With the fate of my culinary career soon to be cast, I chose to expose myself to the ladies of the court.  Some of the dishes I’m thinking of serving on the FE food truck, not really myself.  Their instructions were simple and direct;  Trust your palate, let the truth be told.  The objective was to narrow the field and get some critical feedback.  It was impressive to witness the seasoned adjudicators question the flavors and examine the candidates.  The strawberry mascarpone granitas were brought forth to help the process.  Does the expression jury tampering come to mind?

jew wish

May 1, 2012

For some reason the Jewish “corn bread” is not made in bakeries any more.  Actually it is a sour rye, not made with corn.  My dad has been going on about its disappearance and his desire to locate one.  (Back in the day, my father would come home from work with a half-empty bag of this dense, moist, caraway-laden loaf.  He’d stop at some Jewish bakery in Queens and devour about two pounds of the sour dough bowling ball on his ride back to the burbs.  Luckily the girth of the behemoth insured I would get a slice or two before he finished it off.  I remember loving the fresh chewy crust and the strong taste of caraway.  He still insists it is better toasted the next day.)  Eager to answer my father’s prayers (oy vey), I set out to replicate this dearly departed delicacy.  With a little help from Google, and some perseverance,  I may have made the old man proud…

rainbow delicious

April 26, 2012

Fermented black beans are essential to the creation of a reasonable cold chinese noodle dish.  They can be found in the produce section of any asian market.  Do not be afraid of these funky vacuum-packed purple bricks.  They release a lot of flavor and go a long way.  Start with a teaspoon or two, rinse them off and add them to a stir fry or make a classic black bean sauce.  Here they were dissolved in the  orange chili oil used as a base for the noodles.  A few splashes of brown rice vinegar, soy and sweet chili sauces rained in the flavor.  Red, orange and yellow peppers (ROY), along with cucumbers, cilantro and scallions (G), topped with the black beans and sesame seeds (BIV) brought out the sun…