A couple of months ago all kinds of local cabbages, cauliflower and broccoli were available. The different colors of cauliflower alone was very impressive from white to green to orange and purple. I started thinking about one dish that can combine lots of these varieties in various preparation. This delicious and satisfying vegetarian dish is…… Continue reading Brassicas: Cauliflower, Aligot, Kohlarbi, Leaves
Category: Root Vegetables
Salmon, Collard Greens, Roasted Beets and Smokey Orange Dressing
Dish 2 of the “January Trilogy” of light dinners features salmon. My preferred method to cook salmon fillets by far is using low temperature sous vide. It’s a process I wrote about before that includes brining the fish for a short time, bagging it with a little olive oil and cooking it at no more…… Continue reading Salmon, Collard Greens, Roasted Beets and Smokey Orange Dressing
Chicken, Butternut Squash, Carrot and White Wine-Creme Fraiche Dressing
It’s January, the month of resolutions, especially those diet-related ones. Most want to lose weight and get fit. To that end we got a variety of diets and fads that pick up. Some want to go Paleo or low-carb. Other misguided folks are still on the low or no fat bandwagon. Really ambitious dieters try their…… Continue reading Chicken, Butternut Squash, Carrot and White Wine-Creme Fraiche Dressing
Lomo al Trapo – Beef Tederloin Wrapped in Cloth, Salted Potatoes, Chimichurri
I have cooked meat -usually fish- and vegetables in a salt crust before, but not like this. I saw this Colombian dish on Kenji’s Food Lab and it immediately caught my attention. It is too cool, too old and new at the same time and just plain wild. Christmas dinner seemed like an excellent occasion for…… Continue reading Lomo al Trapo – Beef Tederloin Wrapped in Cloth, Salted Potatoes, Chimichurri
Chicken Roulade, Tomato Gravy and Crispy Roast Potatoes
Free range chicken like the ones I get from Yonder Way are delicious. These are birds that were never caged and are free to roam around and be as active as they like. The result is tasty chicken but not one as tender as the fryers you can get from the grocery store. These are…… Continue reading Chicken Roulade, Tomato Gravy and Crispy Roast Potatoes
Steak and Guinness Pie
British food is good. It could be great. To me, it is comforting, historic, classic and kind of cool in a way. Thankfully over the last few years chefs like Fergus Henderson, Heston Blumenthal, Marco Pierre White, Jamie Oliver and many others are making it a point to celebrate the classic food of Britain. In…… Continue reading Steak and Guinness Pie
Dry-Aged Strip Steak, Carrot and Sour Onions
On more than one occasion I’ve heard people say something along the lines of “Oh what’s the big deal with dry-aged beef…I got a couple of steaks and they are not that different that the run of the mill steak from Costco”. Well, these guys are either not really buying dry-aged steak or have some…… Continue reading Dry-Aged Strip Steak, Carrot and Sour Onions
Alinea: PERSIMMON, Aroma Strip, Carrot, Red Curry
Persimmons are one of my favorite fruit. I bet one does not hear that too often, but these orange fruits really are one of my favorites. To be specific I am talking about the acorn shaped Hachiya persimmon not the squat round Fuyu one. The Hachiya persimmon is very astringent and really inedible unless very…… Continue reading Alinea: PERSIMMON, Aroma Strip, Carrot, Red Curry
Oven Dried Tomatoes 