Ultimate Mashed Potatoes - Not Your Every Day Recipe

Every year around holiday time, I see people posting recipes for low-fat and no-fat mashed potatoes, which I find as sad, as I do perplexing. There’s no sane doctor alive, or bartender for that matter, who will tell you eating a scoop of these mashed potatoes a few times a year will, in any way, negatively effect your health.

So what’s up with the reduced-fat holiday potatoes? Isn’t that the reason we try to eat well all year, so on Thanksgiving we can bathe guilt-free in gravy? Sure, serving your loved ones potatoes with a pound of butter in them on a regular basis would be cause for alarm…or at least a glance at any recently purchased life insurance policies…but for truly special occasions, it’s crazy not to enjoy such a pleasure.

By the way, this is no viral-video gimmick. Those star chefs you see Anthony Bourdain dry-humping every week (sorry, I was channeling my inner Anthony Bourdain) all use at least this much butter, and as legend has it, some even flirt with equal parts. Of course, they call it pomme purée, and say it with a French accent, but it’s the same stuff.

Nobody says you have to go full Joël Robuchon and actually use this recipe, but please try to force yourself to add more than the few meager tablespoons that get us through the rest of the year. Anyway, if you’re never experienced this ethereal pleasure, I hope you make them a part of your next special occasion menu. Enjoy!

Ingredients for 8 portions:

3 1/4 pounds russet potatoes (3 or 4)
Note: this will not work with red potatoes, as they are too waxy

1 pound unsalted butter

1/4 cup hot milk

salt and pepper to taste

Note: Thanksgiving gravy warning! For obvious reasons, these aren't very sturdy mashed potatoes, so be careful with the gravy. If you totally drench them they'll basically melt.

Every year around holiday time, I see people posting recipes for low-fat and no-fat mashed potatoes, which I find as sad, as I do perplexing. There’s no sane doctor alive, or bartender for that matter, who will tell you eating a scoop of these mashed potatoes a few times a year will, in any way, negatively effect your health.

So what’s up with the reduced-fat holiday potatoes? Isn’t that the reason we try to eat well all year, so on Thanksgiving we can bathe guilt-free in gravy? Sure, serving your loved ones potatoes with a pound of butter in them on a regular basis would be cause for alarm…or at least a glance at any recently purchased life insurance policies…but for truly special occasions, it’s crazy not to enjoy such a pleasure.

By the way, this is no viral-video gimmick. Those star chefs you see Anthony Bourdain dry-humping every week (sorry, I was channeling my inner Anthony Bourdain) all use at least this much butter, and as legend has it, some even flirt with equal parts. Of course, they call it pomme purée, and say it with a French accent, but it’s the same stuff.

Nobody says you have to go full Joël Robuchon and actually use this recipe, but please try to force yourself to add more than the few meager tablespoons that get us through the rest of the year. Anyway, if you’re never experienced this ethereal pleasure, I hope you make them a part of your next special occasion menu. Enjoy!

Ingredients for 8 portions:

3 1/4 pounds russet potatoes (3 or 4)
Note: this will not work with red potatoes, as they are too waxy

1 pound unsalted butter

1/4 cup hot milk

salt and pepper to taste

Note: Thanksgiving gravy warning! For obvious reasons, these aren't very sturdy mashed potatoes, so be careful with the gravy. If you totally drench them they'll basically melt.

reade more... Résuméabuiyad

Maple Walnut Cranberry Sauce – I'm Fine Now, But I Used to Be Nuts

It funny how certain food memories stick in your brain, and this maple walnut cranberry sauce is the result of one such remembrance. I can’t tell you when or where, but sometime during my formative years I saw a cranberry sauce loaded with chopped walnuts, and I totally freaked. 

Not outwardly, as I have a decent poker face, but inside I was like, “what the hell is that?” That’s how it was for me early in life. If I saw a food prepared differently from the way I’d always seen it, I just assumed it was a terrible idea. Like ketchup on a hot dog…okay, so I happened to be right that time, but generally it’s not a great attitude to have.

As I pondered this season’s annual Thanksgiving cranberry sauce, and which styles I hadn’t tried yet, I remembered how off-putting that walnut-studded version was, and I decided to face my demons. I’m happy to report, as usual, I was totally wrong. It works perfectly.

Besides the nuts, I really enjoyed the job the maple syrup did sweetening the acidic berries. I recommend using a Grade B maple syrup if you can find it. It’s darker and thicker, and boasts a stronger maple flavor, so it’s the preferred syrup for cooking and baking by those in the know (also know as, “Canadians”).

So, if you’re looking for new and exciting cranberry sauce recipe this holiday season, I hope you give this a try. You’d be nuts not to. Enjoy!

Maple Walnut Cranberry Sauce Ingredients:
(makes about 2 cups)

1 (12 oz) package fresh cranberries, washed

1 cinnamon stick

1/4 cup white sugar

1/2 cup maple syrup

1 tbsp freshly grated ginger

1/4 cup port wine

3/4 cup freshly squeezed orange juice

1 tbsp orange zest

pinch of salt

1 cup chopped walnut, toasted a light golden-brown

It funny how certain food memories stick in your brain, and this maple walnut cranberry sauce is the result of one such remembrance. I can’t tell you when or where, but sometime during my formative years I saw a cranberry sauce loaded with chopped walnuts, and I totally freaked. 

Not outwardly, as I have a decent poker face, but inside I was like, “what the hell is that?” That’s how it was for me early in life. If I saw a food prepared differently from the way I’d always seen it, I just assumed it was a terrible idea. Like ketchup on a hot dog…okay, so I happened to be right that time, but generally it’s not a great attitude to have.

As I pondered this season’s annual Thanksgiving cranberry sauce, and which styles I hadn’t tried yet, I remembered how off-putting that walnut-studded version was, and I decided to face my demons. I’m happy to report, as usual, I was totally wrong. It works perfectly.

Besides the nuts, I really enjoyed the job the maple syrup did sweetening the acidic berries. I recommend using a Grade B maple syrup if you can find it. It’s darker and thicker, and boasts a stronger maple flavor, so it’s the preferred syrup for cooking and baking by those in the know (also know as, “Canadians”).

So, if you’re looking for new and exciting cranberry sauce recipe this holiday season, I hope you give this a try. You’d be nuts not to. Enjoy!

Maple Walnut Cranberry Sauce Ingredients:
(makes about 2 cups)

1 (12 oz) package fresh cranberries, washed

1 cinnamon stick

1/4 cup white sugar

1/2 cup maple syrup

1 tbsp freshly grated ginger

1/4 cup port wine

3/4 cup freshly squeezed orange juice

1 tbsp orange zest

pinch of salt

1 cup chopped walnut, toasted a light golden-brown

reade more... Résuméabuiyad

Quinoa Salad with Pears, Baby Spinach and Chick Peas in a Maple Vinaigrette

Quinoa salad with pears, chick peas and baby spinach.

If you're looking for a fresh idea to liven up your ho-hum salad plate, Babycakes, have I got a recipe for you. Light, vegan, and packed with protein, this is no ordinary bunny food. It's got teeth- er, I mean, quinoa. Studded with nutty, buttery chick peas and crunchy toasted pecans and succulent jewels of ripe, juicy pears. And did I mention, in a bowl licking maple vinaigrette?

In fact, this is a salad even salad haters would eat. You know, those stalwart gotta have my meat and potatoes aficionados who eschew anything leafy. Who snicker at fiber. And mock carrot sticks. The sort of individual who gets misty eyed for melted butter and bacon martinis. To said individuals, salad could never be anything but rabbit chow. But this lovely mélange of flavors just might pique their interest. The sheer luxurious deliciousness of these autumnal flavors might coax them into flirting with bunny food goodness. Just this once. Then- who knows what could happen? They might settle in, fork poised, all dubious and dreaming of rib eye. They might take a bite. And then another. And another. And before you can say blueberry pancakes on a stick- they might actually smack their lips and grin and hold out their empty plate for more.

And you.

You could smile back, sly and slow, as you reach for the serving spoon to comply with their new found desire.

And feed their craving.


Read more + get the recipe >>

Quinoa salad with pears, chick peas and baby spinach.

If you're looking for a fresh idea to liven up your ho-hum salad plate, Babycakes, have I got a recipe for you. Light, vegan, and packed with protein, this is no ordinary bunny food. It's got teeth- er, I mean, quinoa. Studded with nutty, buttery chick peas and crunchy toasted pecans and succulent jewels of ripe, juicy pears. And did I mention, in a bowl licking maple vinaigrette?

In fact, this is a salad even salad haters would eat. You know, those stalwart gotta have my meat and potatoes aficionados who eschew anything leafy. Who snicker at fiber. And mock carrot sticks. The sort of individual who gets misty eyed for melted butter and bacon martinis. To said individuals, salad could never be anything but rabbit chow. But this lovely mélange of flavors just might pique their interest. The sheer luxurious deliciousness of these autumnal flavors might coax them into flirting with bunny food goodness. Just this once. Then- who knows what could happen? They might settle in, fork poised, all dubious and dreaming of rib eye. They might take a bite. And then another. And another. And before you can say blueberry pancakes on a stick- they might actually smack their lips and grin and hold out their empty plate for more.

And you.

You could smile back, sly and slow, as you reach for the serving spoon to comply with their new found desire.

And feed their craving.


Read more + get the recipe >>

reade more... Résuméabuiyad

Kicking Off Side Dish Season with Roasted “Wild” Mushroom and Potato Salad

It’s almost that time of year again. The holidays are still a little ways off, but you’re already starting to wonder (worry?) what creative side dishes will adorn the season’s holiday tables. This delicious, and very versatile roasted mushroom and potato salad could be worth a look. 

“Wild” mushrooms have never been less so, and that’s a good thing. Not that hunting for mushrooms in a dewy forest isn’t fun, but I’ll take a nice safe grocery store over actual labor anytime. Especially since the selection has gotten so much better over the years. You can easily find 5-6 varieties of mushrooms in the big markets, and they all will work.

I’ve given you an almost blank canvas here, with possible additions being as numerous as they are obvious. One geometrical change I’d make next time, would be to quarter the potatoes instead of halving them, to add surface area, as well as decreasing the cooking time.

Not only is this salad good hot, room temp, and cold, but it also works for breakfast, lunch, and dinner. I hope you give it a try soon. Enjoy!

Ingredients for 6 portions

2 tbsp olive oil, more as needed

2 lbs new yellow or red potatoes

1 lb trimmed wild mushrooms

2 oz pancetta

salt and pepper to taste

3 tbsp sherry vinegar

2 tbsp tarragon

2 garlic cloves, finely minced

Note: I roasted the potatoes at 400 F. for 30 minutes, then turned the oven up to 425 F. to finish with the mushrooms. For simplicity’s sake, just use 425 F the whole way. It’s 30 minutes for just potatoes, then about 20-30 more with the mushrooms, tossing a few times. Don’t stop until everything is looking awesome.

It’s almost that time of year again. The holidays are still a little ways off, but you’re already starting to wonder (worry?) what creative side dishes will adorn the season’s holiday tables. This delicious, and very versatile roasted mushroom and potato salad could be worth a look. 

“Wild” mushrooms have never been less so, and that’s a good thing. Not that hunting for mushrooms in a dewy forest isn’t fun, but I’ll take a nice safe grocery store over actual labor anytime. Especially since the selection has gotten so much better over the years. You can easily find 5-6 varieties of mushrooms in the big markets, and they all will work.

I’ve given you an almost blank canvas here, with possible additions being as numerous as they are obvious. One geometrical change I’d make next time, would be to quarter the potatoes instead of halving them, to add surface area, as well as decreasing the cooking time.

Not only is this salad good hot, room temp, and cold, but it also works for breakfast, lunch, and dinner. I hope you give it a try soon. Enjoy!

Ingredients for 6 portions

2 tbsp olive oil, more as needed

2 lbs new yellow or red potatoes

1 lb trimmed wild mushrooms

2 oz pancetta

salt and pepper to taste

3 tbsp sherry vinegar

2 tbsp tarragon

2 garlic cloves, finely minced

Note: I roasted the potatoes at 400 F. for 30 minutes, then turned the oven up to 425 F. to finish with the mushrooms. For simplicity’s sake, just use 425 F the whole way. It’s 30 minutes for just potatoes, then about 20-30 more with the mushrooms, tossing a few times. Don’t stop until everything is looking awesome.

reade more... Résuméabuiyad

Cheesy Crackers – The Simple Joy of Homemade Crackers

Making homemade cheese crackers has never been very high on my must-do baking list, but with entertaining season rapidly approaching, I decided to give it a try to see just how vastly superior they are to their store-bought cousins.

I’m happy to report that they are better anything I’ve ever had out of a factory-sealed package. They have a much better texture with more crunch, and way more real, cheesy flavor. The only thing they have less of is ingredients; like by 45 to 5.

By the way, these cheesy crackers are based on a recipe I found on my friend, Joy the Baker’s blog. If you’re not familiar with her fine work, I encourage you to go check her out. She’s one of my favorites!

As far as the cheese goes, I went with three parts sharp cheddar to one part Parmigiano-Reggiano. I’m giving the cheese measurements below in weight, as the proportions to the rest of the ingredients are critical, and as you’ll see in the clip, measuring by cup is highly inaccurate. Since I used a fine grater on the very dry, hard cheese, it looks like well over a half-cup of cheese, but in fact was only one ounce.

This is why when recipes call for a cup of Parmesan cheese, some people will be adding 2-oz of cheese, and others 4-oz, simply depending on how they grated the cheese and packed the cup. But, when portioning cheese by weight, one ounce is always one ounce. 

Okay, I feel better. I hope you give these delicious homemade cheese crackers a try soon. Enjoy!

Ingredients for about 36 crackers:

(Note: This is a half recipe, you should double to make enough for a party)

Based on this recipe from Joy the Baker

2 tablespoons room temperature unsalted butter

3 ounces sharp cheddar cheese, grated (about 3/4 cup lightly packed)

1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/3 cup lightly packed)

1/2 tsp paprika

pinch of cayenne

1/4 teaspoon salt

1/2 cup all-purpose flour (2.25 oz by weight)

1 tablespoon cold water

Making homemade cheese crackers has never been very high on my must-do baking list, but with entertaining season rapidly approaching, I decided to give it a try to see just how vastly superior they are to their store-bought cousins.

I’m happy to report that they are better anything I’ve ever had out of a factory-sealed package. They have a much better texture with more crunch, and way more real, cheesy flavor. The only thing they have less of is ingredients; like by 45 to 5.

By the way, these cheesy crackers are based on a recipe I found on my friend, Joy the Baker’s blog. If you’re not familiar with her fine work, I encourage you to go check her out. She’s one of my favorites!

As far as the cheese goes, I went with three parts sharp cheddar to one part Parmigiano-Reggiano. I’m giving the cheese measurements below in weight, as the proportions to the rest of the ingredients are critical, and as you’ll see in the clip, measuring by cup is highly inaccurate. Since I used a fine grater on the very dry, hard cheese, it looks like well over a half-cup of cheese, but in fact was only one ounce.

This is why when recipes call for a cup of Parmesan cheese, some people will be adding 2-oz of cheese, and others 4-oz, simply depending on how they grated the cheese and packed the cup. But, when portioning cheese by weight, one ounce is always one ounce. 

Okay, I feel better. I hope you give these delicious homemade cheese crackers a try soon. Enjoy!

Ingredients for about 36 crackers:

(Note: This is a half recipe, you should double to make enough for a party)

Based on this recipe from Joy the Baker

2 tablespoons room temperature unsalted butter

3 ounces sharp cheddar cheese, grated (about 3/4 cup lightly packed)

1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/3 cup lightly packed)

1/2 tsp paprika

pinch of cayenne

1/4 teaspoon salt

1/2 cup all-purpose flour (2.25 oz by weight)

1 tablespoon cold water

reade more... Résuméabuiyad

Pumpkin Polenta Recipe with Tomatillo-Avocado Salsa

My inspiration this week- pumpkin polenta with salsa fresca.

Time Travel

(Edited from a previous entry...) It's been quintessential Autumn here on the Cape. Cool blue skies. Honeyed sun. Flirty sea breezes that coax you to slow down. And breathe deep. Garnet and gold mums that nestle against white washed fences. Pumpkins on porch steps. Cider and apples.

The first gifts of Fall have arrived.

Time to dig out the Crock Pot and your favorite flannel shirt. If you can find it, that is. It's got to be around here somewhere, right? You used it wore it to death last year. Or was that the year before?

The harvest moon is playing tricks with your memory again. The crows outside in the oak trees caw like the crows in tomorrow's dream. Days turn into weeks and lunch turns into next month's breakfast. Hours spill through worm holes of time like so many episodes of Lost.

And the Buddha imagines the universe.

And gets it close to right.

We're talking atoms, people. Particles of teeny tiny specks of even tinier teenier fragments of a single point of something so small the naked eye perceives it as invisible. Yet the Buddha perceived this. In 528 BC.

I ponder this as I walk in a stream of brittle bronze oak leaves.

The succession of days that adds up to a life is only a blink. The moment when you started reading this sentence is already the past. You think about this stuff as you get older. When you squint into your future you see a shorter slope than the path that winds behind you. It can cause a slippery sense of vertigo. A tipping sideways melancholy that infuses every lost opportunity with meaning, bittersweet.

I remember a West Hollywood walk to the market past ninety-pound skateboarders and a gaggle of thin actors smoking outside the Lee Strasberg Institute. I think about the Russian speaking men with impossibly sad eyes brushing past me, their impeccably groomed wheat-blonde wives carrying shopping bags of kale. I smile at the memory of my brown-eyed neighbor sitting on his front wall listening to Miles Davis on a transistor radio.

Great music, I tell him, feeling myself altering my cadence to the beat. It's JAZZ, Baby! he shouts, laughing as I pass by. I feel his joy in my chest. And I know he is exactly right.

This whole life thing?

This whole circuitous method of survival called living?

It's jazz, Baby.

And you just gotta go with it.


Read more + get the recipe >>

My inspiration this week- pumpkin polenta with salsa fresca.

Time Travel

(Edited from a previous entry...) It's been quintessential Autumn here on the Cape. Cool blue skies. Honeyed sun. Flirty sea breezes that coax you to slow down. And breathe deep. Garnet and gold mums that nestle against white washed fences. Pumpkins on porch steps. Cider and apples.

The first gifts of Fall have arrived.

Time to dig out the Crock Pot and your favorite flannel shirt. If you can find it, that is. It's got to be around here somewhere, right? You used it wore it to death last year. Or was that the year before?

The harvest moon is playing tricks with your memory again. The crows outside in the oak trees caw like the crows in tomorrow's dream. Days turn into weeks and lunch turns into next month's breakfast. Hours spill through worm holes of time like so many episodes of Lost.

And the Buddha imagines the universe.

And gets it close to right.

We're talking atoms, people. Particles of teeny tiny specks of even tinier teenier fragments of a single point of something so small the naked eye perceives it as invisible. Yet the Buddha perceived this. In 528 BC.

I ponder this as I walk in a stream of brittle bronze oak leaves.

The succession of days that adds up to a life is only a blink. The moment when you started reading this sentence is already the past. You think about this stuff as you get older. When you squint into your future you see a shorter slope than the path that winds behind you. It can cause a slippery sense of vertigo. A tipping sideways melancholy that infuses every lost opportunity with meaning, bittersweet.

I remember a West Hollywood walk to the market past ninety-pound skateboarders and a gaggle of thin actors smoking outside the Lee Strasberg Institute. I think about the Russian speaking men with impossibly sad eyes brushing past me, their impeccably groomed wheat-blonde wives carrying shopping bags of kale. I smile at the memory of my brown-eyed neighbor sitting on his front wall listening to Miles Davis on a transistor radio.

Great music, I tell him, feeling myself altering my cadence to the beat. It's JAZZ, Baby! he shouts, laughing as I pass by. I feel his joy in my chest. And I know he is exactly right.

This whole life thing?

This whole circuitous method of survival called living?

It's jazz, Baby.

And you just gotta go with it.


Read more + get the recipe >>

reade more... Résuméabuiyad

Perfect Polenta – Dedicated to Some Fun Girl

Not only is polenta one of the first foods I remember watching someone cook, but it’s probably also responsible for the first time I ever heard someone curse. 

I remember my grandfather standing at the stove, stirring a big pot of the stuff, and every once in a while some of the thick, bubbling polenta would burp out of the pot and on to his hand. He would jump back and yell something, which to my very young ears sounded sort of like, “hey, some fun girl!” 

Of course, years later I realized he was actually saying, “vaffanculo.” I’ll let you translate yourself. By the way, one way to avoid the wrath of the molten mush is to adjust your heat to maintain a nice gentle bubble.

Besides severe burns, there’s not a lot that can go wrong with this recipe. As long as you stir it in slowly, whisking constantly, and simmer it until it’s perfectly soft, you will have one of the world’s great comfort foods, and a beautiful base for any number of stews or braises. Enjoy!

Ingredients for 4 Portions:

4 cups water or broth

1 cup polenta (you can use regular corn meal, but it’s not as easy to work with, and the texture isn’t as interesting)

1 tsp salt

2 tbsp butter

1/2  cup finely grated Parmigiano-Reggiano

Note: if your question is, “can you add [blank] to this recipe,” the answer is yes.

Not only is polenta one of the first foods I remember watching someone cook, but it’s probably also responsible for the first time I ever heard someone curse. 

I remember my grandfather standing at the stove, stirring a big pot of the stuff, and every once in a while some of the thick, bubbling polenta would burp out of the pot and on to his hand. He would jump back and yell something, which to my very young ears sounded sort of like, “hey, some fun girl!” 

Of course, years later I realized he was actually saying, “vaffanculo.” I’ll let you translate yourself. By the way, one way to avoid the wrath of the molten mush is to adjust your heat to maintain a nice gentle bubble.

Besides severe burns, there’s not a lot that can go wrong with this recipe. As long as you stir it in slowly, whisking constantly, and simmer it until it’s perfectly soft, you will have one of the world’s great comfort foods, and a beautiful base for any number of stews or braises. Enjoy!

Ingredients for 4 Portions:

4 cups water or broth

1 cup polenta (you can use regular corn meal, but it’s not as easy to work with, and the texture isn’t as interesting)

1 tsp salt

2 tbsp butter

1/2  cup finely grated Parmigiano-Reggiano

Note: if your question is, “can you add [blank] to this recipe,” the answer is yes.

reade more... Résuméabuiyad

Cutting Tips To Avoid Cutting Tips – Plus Bonus “Creamed” Corn Recipe!

While the grilled salmon with bacon and corn relish recipe we posted Monday was extremely well received, some viewers had a problem with my extremely dangerous and difficult to perform method for shaving the corn off the cob.

So, just in case you’re one of these people who prefer your culinary techniques not to be dangerous or difficult, I’m posting this alternative method. Sure it’s just as fast, just as easy, and way safer, but you do have to admit, my style was way more exciting.

Anyway, since I had freshly cut corn at my heavily-scared fingertips, I decided to show you my new favorite recipe for creamed corn. This lower-cal take on the classic side dish features Greek yogurt and a little Indian spice, and I was absolutely thrilled with how it came out. 

The flavor was great, and the tangy yogurt gave the dish such an interesting texture. I couldn’t stop eating it. So, if you’re looking for another easy, and relatively healthy way to enjoy fresh, sweet corn, I hope you give this a try soon. Just be safe, and as always, enjoy!

Ingredients for 4 portions:

2 large ears sweet corn

2 tsp olive oil

salt to taste

2 cloves garlic, minced

cayenne to taste

1/4 tsp smoked paprika

1/4 tsp garam masala

3 tbsp plain Greek yogurt (or more if you want it creamier)

2 tsp freshly sliced chives

View the complete recipe

While the grilled salmon with bacon and corn relish recipe we posted Monday was extremely well received, some viewers had a problem with my extremely dangerous and difficult to perform method for shaving the corn off the cob.

So, just in case you’re one of these people who prefer your culinary techniques not to be dangerous or difficult, I’m posting this alternative method. Sure it’s just as fast, just as easy, and way safer, but you do have to admit, my style was way more exciting.

Anyway, since I had freshly cut corn at my heavily-scared fingertips, I decided to show you my new favorite recipe for creamed corn. This lower-cal take on the classic side dish features Greek yogurt and a little Indian spice, and I was absolutely thrilled with how it came out. 

The flavor was great, and the tangy yogurt gave the dish such an interesting texture. I couldn’t stop eating it. So, if you’re looking for another easy, and relatively healthy way to enjoy fresh, sweet corn, I hope you give this a try soon. Just be safe, and as always, enjoy!

Ingredients for 4 portions:

2 large ears sweet corn

2 tsp olive oil

salt to taste

2 cloves garlic, minced

cayenne to taste

1/4 tsp smoked paprika

1/4 tsp garam masala

3 tbsp plain Greek yogurt (or more if you want it creamier)

2 tsp freshly sliced chives

View the complete recipe

reade more... Résuméabuiyad

Southern-Style Green Beans – Slow Beans for Fast Times

One of the sadder side effects of the American culinary renaissance we’ve enjoyed over the last thirty or forty years, has been the chronic under-cooking of green vegetables. Sure, there was a time when we cooked everything too long, but now, if it’s not bright green and still crispy, it’s considered ruined.

That’s why every once and a while you have to enjoy something like these slow-cooked, southern-style green beans. These beans are cooked forever in a bacon-spiked, aromatic broth, and when they’re finally done, you’re almost shocked at how good they are. It seems so wrong, yet tastes so right.

I think two hours is perfect, but if your beans are fatter/thinner, you’ll have to adjust the time. What you’re looking for is something that literally melts in your mouth. Vibrant, quickly blanched green beans are many things, but “melt in your mouth” isn’t one of them. I hope you give these a try soon. Enjoy!

Ingredients for 6 portions:
2 pounds green beans, trimmed
1 handful sliced bacon (6 oz)

1 sliced onion

3 cloves garlic, minced

1/4 cup tomato sauce

3 cups chicken broth

salt, pepper, and cayenne to taste

View the complete recipe

One of the sadder side effects of the American culinary renaissance we’ve enjoyed over the last thirty or forty years, has been the chronic under-cooking of green vegetables. Sure, there was a time when we cooked everything too long, but now, if it’s not bright green and still crispy, it’s considered ruined.

That’s why every once and a while you have to enjoy something like these slow-cooked, southern-style green beans. These beans are cooked forever in a bacon-spiked, aromatic broth, and when they’re finally done, you’re almost shocked at how good they are. It seems so wrong, yet tastes so right.

I think two hours is perfect, but if your beans are fatter/thinner, you’ll have to adjust the time. What you’re looking for is something that literally melts in your mouth. Vibrant, quickly blanched green beans are many things, but “melt in your mouth” isn’t one of them. I hope you give these a try soon. Enjoy!

Ingredients for 6 portions:
2 pounds green beans, trimmed
1 handful sliced bacon (6 oz)

1 sliced onion

3 cloves garlic, minced

1/4 cup tomato sauce

3 cups chicken broth

salt, pepper, and cayenne to taste

View the complete recipe

reade more... Résuméabuiyad

Spicy Peach Coleslaw – An Apple Is an Excellent Thing – Until You’ve Tried a Peach

You may remember this peach coleslaw from such video recipes as, Grilled Coffee and Cola Skirt Steak. It was a beautiful match, and as I ate, I couldn’t help but wonder why you don’t see peaches used in these cold cabbage salads more often.

People have no problem loading up their ‘slaws with grated apple and diced pineapple, so it can’t be an anti-fruit bias. I think the real reason is that a perfectly ripe peach is such an incredible experience, that it seems almost criminal to consume it any other way.

I think George du Maurier put it best when he said, “An apple is an excellent thing – until you have tried a peach.” So, is that it? Just too good to not eat as is? That could explain some of it, but just in case the real reason is that you simply hadn’t thought of it before, I’m posting this. I hope you give it a try soon. Enjoy!

Ingredients for 6-8 portions:

1 pound thinly sliced cabbage

2 diced peaches

1 tbsp thinly sliced chives

for the dressing (everything is “to taste”):

2 generous tablespoons mayo

1 rounded teaspoon Dijon mustard

1 tablespoon sambal chili sauce

1/2 lemon, juiced

2 tablespoons rice vinegar

1 tablespoon vegetable oil

1/2 teaspoon sugar

salt and cayenne to taste

View the complete recipe

You may remember this peach coleslaw from such video recipes as, Grilled Coffee and Cola Skirt Steak. It was a beautiful match, and as I ate, I couldn’t help but wonder why you don’t see peaches used in these cold cabbage salads more often.

People have no problem loading up their ‘slaws with grated apple and diced pineapple, so it can’t be an anti-fruit bias. I think the real reason is that a perfectly ripe peach is such an incredible experience, that it seems almost criminal to consume it any other way.

I think George du Maurier put it best when he said, “An apple is an excellent thing – until you have tried a peach.” So, is that it? Just too good to not eat as is? That could explain some of it, but just in case the real reason is that you simply hadn’t thought of it before, I’m posting this. I hope you give it a try soon. Enjoy!

Ingredients for 6-8 portions:

1 pound thinly sliced cabbage

2 diced peaches

1 tbsp thinly sliced chives

for the dressing (everything is “to taste”):

2 generous tablespoons mayo

1 rounded teaspoon Dijon mustard

1 tablespoon sambal chili sauce

1/2 lemon, juiced

2 tablespoons rice vinegar

1 tablespoon vegetable oil

1/2 teaspoon sugar

salt and cayenne to taste

View the complete recipe

reade more... Résuméabuiyad

Quinoa Salad with Blueberries, Strawberries and Watermelon

A summer quinoa salad studded with fresh, ripe fruit.

I cook sparingly in the heat of summer. And only if I absolutely have to. It's one of the perks of being a grown up- and post empty nest. We cook if we feel like it. And if we don't? We grab some baby spinach and chard, frisee and herbs and make a salad. We like to keep things simple.

That's no surprise to you, I'm sure.

I don't exactly do elaborate. We don't go for complicated around here. And goddess knows, we don't do formal. If we can toss together a bowl of fresh salad greens and herbs, and add some quickly cooked protein to make a meal of it, we're content. We might add strips of organic free-range chicken grilled with lemon and black pepper. Or a piece of wild salmon broiled with a touch of agave and lime. Perhaps an organic boiled egg. Or two. If we're lucky, some leftover cooked quinoa.

Dinner in a flash.

Quintessential summer.

So today's post (and recipe) is a nod to the natural marriage of summer and simplicity. Get out of the house. Step away from the screen.

Disconnect.

Reconnect.


Read more + get the recipe >>

A summer quinoa salad studded with fresh, ripe fruit.

I cook sparingly in the heat of summer. And only if I absolutely have to. It's one of the perks of being a grown up- and post empty nest. We cook if we feel like it. And if we don't? We grab some baby spinach and chard, frisee and herbs and make a salad. We like to keep things simple.

That's no surprise to you, I'm sure.

I don't exactly do elaborate. We don't go for complicated around here. And goddess knows, we don't do formal. If we can toss together a bowl of fresh salad greens and herbs, and add some quickly cooked protein to make a meal of it, we're content. We might add strips of organic free-range chicken grilled with lemon and black pepper. Or a piece of wild salmon broiled with a touch of agave and lime. Perhaps an organic boiled egg. Or two. If we're lucky, some leftover cooked quinoa.

Dinner in a flash.

Quintessential summer.

So today's post (and recipe) is a nod to the natural marriage of summer and simplicity. Get out of the house. Step away from the screen.

Disconnect.

Reconnect.


Read more + get the recipe >>

reade more... Résuméabuiyad

Shrimp & Pasta Shells Salad – And They (incorrectly) Called It Macaroni

I really wanted to call this a "macaroni salad," since that’s what people sitting around picnic tables call it, but I decided to be technically correct (for once) and call it a shrimp and pasta shells salad. Hey, I'm no slave to Google's algorithm.

Macaroni is a specific type of elbow-shaped pasta, so while all macaroni is pasta, not all pasta is macaroni. Raise your hand if you missed that one on your SAT. Anyway, now that I have enough “macaroni’s” in here for the search engines, we can move on.

Actually, there’s not a lot left to discuss. This is a very straightforward, and quite adaptable recipe. I list a few potential additions in the video, but this is the kind of thing you can really make your own. Hey, you could even do it with macaroni. I hope you give this easy, and crowd-pleasing summer salad a try soon. Enjoy!

Ingredients for 8 portions:

For the dressing:

1 1/4 cups mayonnaise

2 tsp Dijon mustard

2 tsp ketchup

1/4 tsp Worcestershire sauce

1 lemon, juiced

1 tsp salt, or to taste

cayenne to taste

1/4 cup chopped fresh dill

The rest:

12-oz package pasta shells

1 pound bay shrimp, or other small cooked shrimp, drained well

1/2 cup small diced red bell pepper

3/4 cup diced celery

salt and pepper to taste

View the complete recipe

I really wanted to call this a "macaroni salad," since that’s what people sitting around picnic tables call it, but I decided to be technically correct (for once) and call it a shrimp and pasta shells salad. Hey, I'm no slave to Google's algorithm.

Macaroni is a specific type of elbow-shaped pasta, so while all macaroni is pasta, not all pasta is macaroni. Raise your hand if you missed that one on your SAT. Anyway, now that I have enough “macaroni’s” in here for the search engines, we can move on.

Actually, there’s not a lot left to discuss. This is a very straightforward, and quite adaptable recipe. I list a few potential additions in the video, but this is the kind of thing you can really make your own. Hey, you could even do it with macaroni. I hope you give this easy, and crowd-pleasing summer salad a try soon. Enjoy!

Ingredients for 8 portions:

For the dressing:

1 1/4 cups mayonnaise

2 tsp Dijon mustard

2 tsp ketchup

1/4 tsp Worcestershire sauce

1 lemon, juiced

1 tsp salt, or to taste

cayenne to taste

1/4 cup chopped fresh dill

The rest:

12-oz package pasta shells

1 pound bay shrimp, or other small cooked shrimp, drained well

1/2 cup small diced red bell pepper

3/4 cup diced celery

salt and pepper to taste

View the complete recipe

reade more... Résuméabuiyad

Not the Same Old 4th of July Side Dishes

We'll assume you have all the main courses figured out for your 4th of July cookout (if not, we can help), but just in case you're still looking for some side dishes, here are a few out of the ordinary ideas that should work beautifully. Just click the caption link to see the post and video. Enjoy!

Cold Broccoli Salad

Peach and Escarole Salad

Apple Jicama Coleslaw

Boston Baked Beans

Succotash Salad

Pickled Grilled Vegetables

We'll assume you have all the main courses figured out for your 4th of July cookout (if not, we can help), but just in case you're still looking for some side dishes, here are a few out of the ordinary ideas that should work beautifully. Just click the caption link to see the post and video. Enjoy!

Cold Broccoli Salad

Peach and Escarole Salad

Apple Jicama Coleslaw

Boston Baked Beans

Succotash Salad

Pickled Grilled Vegetables

reade more... Résuméabuiyad

Cold White Bean & Herb Salad – Mmm, Good Stems!

I’m showing this quick and easy white bean and herb salad for several reasons, not the least of which is to give you a perfectly delicious way to use up the end of that already used once bunch of parsley or cilantro. 

You told yourself you were going to add them to your next stock, forgetting you don’t make stock, and the sheared remains end up in the back of the vegetable crisper where they die a slow, slimy death. Well, this may be the answer.

Both cilantro and Italian parsley have tender stems that pretty much taste exactly like the leaves. By slicing the last half of the bunch thinly, across the stems, you have a perfect addition to any simple, cold bean salad. Besides herb stem recover and utilization, this recipe deserves to be in the rotation for two other very good reasons. It only takes like five minutes to makes, and goes beautifully with any and all of the traditional grilled or barbecued summer meats.

This video also reminds me that you wannabe food snobs need to stop making fun of people that don’t like cilantro. For about 10% of the population, due to certain receptors on the tongue, cilantro tastes nasty, which explains why so many people detest the stuff. The good news is that parsley works even better, so everybody wins.

On a spice note, I used Aleppo pepper here instead of cayenne or pepper flakes, and I hope you do the same. I only discovered this pepper recently, and just love it. It’s hot, but not too hot, and has a bright, fruity flavor I think you’ll really enjoy. Please note: In the video I said it was my new favorite pepper, but I only did that to make cayenne jealous. I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

1/2 bunch (the stem end) Italian parsley or cilantro, chopped

1 can (15-oz) white beans, rinsed and drained

3 cloves minced garlic
1 rounded tsp Dijon mustard
salt, freshly ground black pepper, and Aleppo pepper to taste
2 tbsp white wine or champagne vinegar (or rice vinegar if you want it a little sweeter)
3 tbsp olive oil

I’m showing this quick and easy white bean and herb salad for several reasons, not the least of which is to give you a perfectly delicious way to use up the end of that already used once bunch of parsley or cilantro. 

You told yourself you were going to add them to your next stock, forgetting you don’t make stock, and the sheared remains end up in the back of the vegetable crisper where they die a slow, slimy death. Well, this may be the answer.

Both cilantro and Italian parsley have tender stems that pretty much taste exactly like the leaves. By slicing the last half of the bunch thinly, across the stems, you have a perfect addition to any simple, cold bean salad. Besides herb stem recover and utilization, this recipe deserves to be in the rotation for two other very good reasons. It only takes like five minutes to makes, and goes beautifully with any and all of the traditional grilled or barbecued summer meats.

This video also reminds me that you wannabe food snobs need to stop making fun of people that don’t like cilantro. For about 10% of the population, due to certain receptors on the tongue, cilantro tastes nasty, which explains why so many people detest the stuff. The good news is that parsley works even better, so everybody wins.

On a spice note, I used Aleppo pepper here instead of cayenne or pepper flakes, and I hope you do the same. I only discovered this pepper recently, and just love it. It’s hot, but not too hot, and has a bright, fruity flavor I think you’ll really enjoy. Please note: In the video I said it was my new favorite pepper, but I only did that to make cayenne jealous. I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

1/2 bunch (the stem end) Italian parsley or cilantro, chopped

1 can (15-oz) white beans, rinsed and drained

3 cloves minced garlic
1 rounded tsp Dijon mustard
salt, freshly ground black pepper, and Aleppo pepper to taste
2 tbsp white wine or champagne vinegar (or rice vinegar if you want it a little sweeter)
3 tbsp olive oil

reade more... Résuméabuiyad

Fondant Potatoes – A Creamy Crusty Blast from the Past

Every once in a while I get a food wish that instantly takes me back to culinary school. Things like aspic (not happening), larding a tenderloin (not happening), and pulled sugar (sort of already happened) always transport me back to those demos where the instructors fully admitted that we’d probably never use these skills, but since they were considered “classic techniques,” we’d have to spend time covering them anyway. Sure, makes perfect sense.

This fabulous fondant potato technique is a prime example. Made them a few times in school and loved them. Made them a few times at a hotel early in my career and loved them. Haven’t made them since, and not exactly sure why. They taste amazing, and as I try to make clear in the video, the texture this method provides is unlike anything you get by just roasting. The way the crusty, crunchy edges outside, works with the uniquely rich and creamy inside is truly a magical thing. 

I just think that we’re so used to the usual rotation of potato side dishes; fried, roasted, mashed, etc., that it’s hard to push ourselves to do a potato recipe that has multiple steps. In fairness, the multiple steps are super easy, but still. Anyway, if you’ve never experienced the old world awesomeness that is the fondant potato, I hope this video inspires you to try. Enjoy!

Ingredients for 6 fondant potatoes:

2 tbsp vegetable oil

3 large russet potatoes (other varieties will not work as well)

salt and pepper to taste

a knob of butter (a 2 or 3 tablespoon size chunk)

4 thyme sprigs

1/2 cup chicken broth or stock, more if needed
*Roast at 425 F until tender, about 30 minutes

View the complete recipe

Every once in a while I get a food wish that instantly takes me back to culinary school. Things like aspic (not happening), larding a tenderloin (not happening), and pulled sugar (sort of already happened) always transport me back to those demos where the instructors fully admitted that we’d probably never use these skills, but since they were considered “classic techniques,” we’d have to spend time covering them anyway. Sure, makes perfect sense.

This fabulous fondant potato technique is a prime example. Made them a few times in school and loved them. Made them a few times at a hotel early in my career and loved them. Haven’t made them since, and not exactly sure why. They taste amazing, and as I try to make clear in the video, the texture this method provides is unlike anything you get by just roasting. The way the crusty, crunchy edges outside, works with the uniquely rich and creamy inside is truly a magical thing. 

I just think that we’re so used to the usual rotation of potato side dishes; fried, roasted, mashed, etc., that it’s hard to push ourselves to do a potato recipe that has multiple steps. In fairness, the multiple steps are super easy, but still. Anyway, if you’ve never experienced the old world awesomeness that is the fondant potato, I hope this video inspires you to try. Enjoy!

Ingredients for 6 fondant potatoes:

2 tbsp vegetable oil

3 large russet potatoes (other varieties will not work as well)

salt and pepper to taste

a knob of butter (a 2 or 3 tablespoon size chunk)

4 thyme sprigs

1/2 cup chicken broth or stock, more if needed
*Roast at 425 F until tender, about 30 minutes

View the complete recipe

reade more... Résuméabuiyad

Pan-Roasted Marble Potatoes – A Short Post About Little Potatoes from a Small Town

You’ll have to excuse the smaller than usual blog post, but I just flew across country, and boy are my arms tired…sorry, not arms, I meant jokes. 

Anyway, I’m back at my mom’s for a few weeks to help her out after some shoulder surgery, and despite a very late, turbulent, and sleepless flight, I had just enough energy left to post this marble potatoes video.

I generally try to stick with ingredients that can be found at any large grocery store, and I hope that’s the case here, but to be honest I really didn’t care, as these were just too damn cute not to film. If at all possible, I hope you give this a try soon. Enjoy!

Ingredients:

4 stripes bacon, sliced

1 pound marble potatoes

salt and pepper to taste

2 tsp chopped rosemary

1 tbsp rice vinegar, or any vinegar

View the complete recipe

You’ll have to excuse the smaller than usual blog post, but I just flew across country, and boy are my arms tired…sorry, not arms, I meant jokes. 

Anyway, I’m back at my mom’s for a few weeks to help her out after some shoulder surgery, and despite a very late, turbulent, and sleepless flight, I had just enough energy left to post this marble potatoes video.

I generally try to stick with ingredients that can be found at any large grocery store, and I hope that’s the case here, but to be honest I really didn’t care, as these were just too damn cute not to film. If at all possible, I hope you give this a try soon. Enjoy!

Ingredients:

4 stripes bacon, sliced

1 pound marble potatoes

salt and pepper to taste

2 tsp chopped rosemary

1 tbsp rice vinegar, or any vinegar

View the complete recipe

reade more... Résuméabuiyad

Tzatziki Sauce – Can You Say Delicious?

Whenever I do ethnic recipes like this Greek tzatziki sauce, I’ll usually go online and listen to an audio dictionary or some YouTube videos to verify the pronunciation. Of course, just listening to it doesn’t mean I’ll actually be able to pronounce it that way. A western New York accent is a strange and unpredictable thing, but at least I know how far off I am.

This time things were a little different.  I must have listened to a half-dozen examples, and they all were fairly unique. Everything from how I say it, TA-ZEE-KEY, to something that sounded a lot like CHA-CHEE-KEE, which, by the way, is my new favorite way to say it. Just for fun, maybe you all can leave your best phonetic spelling of “Tzatziki” in the comments section, and we’ll see what the consensus is.

Unlike the pronunciation, one thing that everyone will agree on is that this garlicky yogurt sauce is truly of one of the world’s great condiments. This is quite literally delicious on anything savory, and with grilling season upon us, you’ll want this one in your regular rotation. I hope you give it a try soon. Enjoy!

Make about 3 cups of Tzatziki:

2 cups Greek yogurt

1 large cucumber, peeled, grated, tossed with 1/2 teaspoon of salt

4 cloves garlic, very finely minced

juice of half a lemon or vinegar to taste

3 tbsp chopped fresh dill and/or mint

salt, pepper, cayenne to taste

View the complete recipe

Whenever I do ethnic recipes like this Greek tzatziki sauce, I’ll usually go online and listen to an audio dictionary or some YouTube videos to verify the pronunciation. Of course, just listening to it doesn’t mean I’ll actually be able to pronounce it that way. A western New York accent is a strange and unpredictable thing, but at least I know how far off I am.

This time things were a little different.  I must have listened to a half-dozen examples, and they all were fairly unique. Everything from how I say it, TA-ZEE-KEY, to something that sounded a lot like CHA-CHEE-KEE, which, by the way, is my new favorite way to say it. Just for fun, maybe you all can leave your best phonetic spelling of “Tzatziki” in the comments section, and we’ll see what the consensus is.

Unlike the pronunciation, one thing that everyone will agree on is that this garlicky yogurt sauce is truly of one of the world’s great condiments. This is quite literally delicious on anything savory, and with grilling season upon us, you’ll want this one in your regular rotation. I hope you give it a try soon. Enjoy!

Make about 3 cups of Tzatziki:

2 cups Greek yogurt

1 large cucumber, peeled, grated, tossed with 1/2 teaspoon of salt

4 cloves garlic, very finely minced

juice of half a lemon or vinegar to taste

3 tbsp chopped fresh dill and/or mint

salt, pepper, cayenne to taste

View the complete recipe

reade more... Résuméabuiyad

Oven “Grilled” Parsnips – Could These Replace French Fries?

No chance – but that doesn’t take anything away from this simple, delicious, and quite dip-able roasted parsnips recipe. As I mention in the video, I was inspired by some grilled parsnips that showed up as a side dish at a recent meal, and I wanted that same effect without having to go out to the backyard.

The combination of a very hot oven, the generous cooking time, and a pre-roast, lemon-olive oil soak gets you pretty close to grill marks country. Also, this method seems to mellow the root’s bold flavor, and while the outside remains pleasantly fibrous, the inside gets creamy and sweet.

One note about the use of lemon here: As anyone who has ever tried to cook raw green beans in a tomato sauce will tell you, an acidic cooking liquid can toughen the surface of a vegetable. I learned why in culinary school, but that was in 1984, and I’m kind of fuzzy on anything before the Clinton administration. I’m sure one of our resident scientists will chime in with a concise explanation.

Anyway, whether you’re looking for a new and exciting side dish, or something to dip into aioli besides potatoes, I hope you give this oven “grilled” parsnips recipe a try. Enjoy!

Ingredients for 6 servings:

2 pounds parsnips
juice of one lemon
2 tbsp olive oil
salt and pepper to taste
*Aleppo pepper, to taste

*Aleppo pepper is my new favorite ground chili pepper! It’s a moderately hot and fruity pepper that’s said to have “cumin-like undertones,” as Wikipedia puts it. For more information, click here.

No chance – but that doesn’t take anything away from this simple, delicious, and quite dip-able roasted parsnips recipe. As I mention in the video, I was inspired by some grilled parsnips that showed up as a side dish at a recent meal, and I wanted that same effect without having to go out to the backyard.

The combination of a very hot oven, the generous cooking time, and a pre-roast, lemon-olive oil soak gets you pretty close to grill marks country. Also, this method seems to mellow the root’s bold flavor, and while the outside remains pleasantly fibrous, the inside gets creamy and sweet.

One note about the use of lemon here: As anyone who has ever tried to cook raw green beans in a tomato sauce will tell you, an acidic cooking liquid can toughen the surface of a vegetable. I learned why in culinary school, but that was in 1984, and I’m kind of fuzzy on anything before the Clinton administration. I’m sure one of our resident scientists will chime in with a concise explanation.

Anyway, whether you’re looking for a new and exciting side dish, or something to dip into aioli besides potatoes, I hope you give this oven “grilled” parsnips recipe a try. Enjoy!

Ingredients for 6 servings:

2 pounds parsnips
juice of one lemon
2 tbsp olive oil
salt and pepper to taste
*Aleppo pepper, to taste

*Aleppo pepper is my new favorite ground chili pepper! It’s a moderately hot and fruity pepper that’s said to have “cumin-like undertones,” as Wikipedia puts it. For more information, click here.

reade more... Résuméabuiyad

My Top Three Asparagus Recipes - Gluten-Free and Vegan

Spring asparagus at the farmers' market

Asparagus. The Queen. 

Elegant, fresh- and addictive. For many of us, the primavera arrival of asparagus is big news. Huge. Exciting. We simply can't get enough. You see, there is something magical about asparagus. Maybe it's the sexy reputation. Isabelle Allende describes asparagus as phallic in her memoir, Aphrodite, describing gardens lush with it, and stalks thick as trees. She throws in a few maidens with obvious oral fixations and well. You can guess the rest.

To be honest, the whole thick as a tree trunk thing, though, is a bit much.

Big stalks? Not gonna impress me. I tend to gravitate to the slender young asparagus, myself. The slimmer the better, in my gluten-free part of the world. Why? I barely cook them. It's more like a coaxing. A gentle flash in the pan with some fruity olive oil and a kiss of balsamic vinegar. A pinch of sea salt. Nothing fancy. Keeping them tender-crisp is the key to maximum enjoyment-- for me. But I know some folks prefer long, slow roasting. 

And that's what makes the world go 'round, darling. 

We can all love asparagus in our own way. And you don't have to be a vegan or a vegetarian to fall madly in love with this divine little vegetable. I've witnessed many a devoted omnivore fall prey to its tender charms. In fact, asparagus brings people together who might otherwise deride and mock each other. Pork belly munchers and veg-heads alike can set aside their divisive passions  and unite in true asparagus bliss. In fact, unabashed asparagus love could be the key to world peace.

So today, to celebrate this humble vegetable in all its gluten-free vegan glory, I am sharing my three favorite asparagus recipes. Swoon worthy, all.

Asparagus with Maple Tahini Dressing and Sea Salt

This easy vegan recipe is a lovely appetizer or side dish. Serve warm stalks as finger food and use the dressing as dip. How sexy is that?

Asparagus Leek Risotto

Lucky for us, risotto is gluten-free. And you can serve it to company without apologies. It's elegant. It's creamy. Super good. Those Italian goddesses who cooked up the first batch of risotto knew a thing or two.

Sexy Spring Pasta with Roasted Asparagus

One of my favorite spring meals- beautiful quinoa linguine topped with roasted asparagus, mushrooms, and tomatoes. Sometimes I add leeks or red onion. Always garlic- and chopped basil and mint. Heavenly.

More asparagus recipes from food bloggers:

Andrea Meyers: Roasted Asparagus with Orange Ginger Glaze
Kalyn's Kitchen: Pan-Fried Asparagus Tips with Lemon Juice
Simply Recipes: Roasted Asparagus
Perfect Pantry: Risotto with Shrimp and Asparagus 
101 Cookbooks: Asparagus Salad
Go Dairy-Free: Asparagus Soup
Food Blogga: How to Select, Store and Cook with Asparagus
Daily Diatribe: Mediterranean Halibut + Asparagus
Foods for Long Life: Vegan and Gluten-Free Asparagus Shiitaki Mushroom Stir Fry

Spring asparagus at the farmers' market

Asparagus. The Queen. 

Elegant, fresh- and addictive. For many of us, the primavera arrival of asparagus is big news. Huge. Exciting. We simply can't get enough. You see, there is something magical about asparagus. Maybe it's the sexy reputation. Isabelle Allende describes asparagus as phallic in her memoir, Aphrodite, describing gardens lush with it, and stalks thick as trees. She throws in a few maidens with obvious oral fixations and well. You can guess the rest.

To be honest, the whole thick as a tree trunk thing, though, is a bit much.

Big stalks? Not gonna impress me. I tend to gravitate to the slender young asparagus, myself. The slimmer the better, in my gluten-free part of the world. Why? I barely cook them. It's more like a coaxing. A gentle flash in the pan with some fruity olive oil and a kiss of balsamic vinegar. A pinch of sea salt. Nothing fancy. Keeping them tender-crisp is the key to maximum enjoyment-- for me. But I know some folks prefer long, slow roasting. 

And that's what makes the world go 'round, darling. 

We can all love asparagus in our own way. And you don't have to be a vegan or a vegetarian to fall madly in love with this divine little vegetable. I've witnessed many a devoted omnivore fall prey to its tender charms. In fact, asparagus brings people together who might otherwise deride and mock each other. Pork belly munchers and veg-heads alike can set aside their divisive passions  and unite in true asparagus bliss. In fact, unabashed asparagus love could be the key to world peace.

So today, to celebrate this humble vegetable in all its gluten-free vegan glory, I am sharing my three favorite asparagus recipes. Swoon worthy, all.

Asparagus with Maple Tahini Dressing and Sea Salt

This easy vegan recipe is a lovely appetizer or side dish. Serve warm stalks as finger food and use the dressing as dip. How sexy is that?

Asparagus Leek Risotto

Lucky for us, risotto is gluten-free. And you can serve it to company without apologies. It's elegant. It's creamy. Super good. Those Italian goddesses who cooked up the first batch of risotto knew a thing or two.

Sexy Spring Pasta with Roasted Asparagus

One of my favorite spring meals- beautiful quinoa linguine topped with roasted asparagus, mushrooms, and tomatoes. Sometimes I add leeks or red onion. Always garlic- and chopped basil and mint. Heavenly.

More asparagus recipes from food bloggers:

Andrea Meyers: Roasted Asparagus with Orange Ginger Glaze
Kalyn's Kitchen: Pan-Fried Asparagus Tips with Lemon Juice
Simply Recipes: Roasted Asparagus
Perfect Pantry: Risotto with Shrimp and Asparagus 
101 Cookbooks: Asparagus Salad
Go Dairy-Free: Asparagus Soup
Food Blogga: How to Select, Store and Cook with Asparagus
Daily Diatribe: Mediterranean Halibut + Asparagus
Foods for Long Life: Vegan and Gluten-Free Asparagus Shiitaki Mushroom Stir Fry

reade more... Résuméabuiyad

Bourbon-Glazed Carrots – An Easter Side Dish that Really Shines

Before all you cardiologists out there start a petition drive to have my channel removed from YouTube, let me add the following disclaimer: These butter-soaked, bourbon-glazed carrots should be enjoyed no more than twice a year. 

Okay, now that we got that out of the way, I can go ahead and tell you that this is, in my humble opinion, the greatest, special-occasion carrot side dish of all time. Sweet, savory, and oh so glossy.

And yes, as unreasonable as it sounds, you do need bourbon to make bourbon-glazed carrots. What happens if you just make this recipe and use water instead of the whiskey? You get glazed carrots. Close, but no cigar. By the way, in related news, bourbon also pairs very well with cigars. Anyway, if you’re looking for a stellar, and very shiny vegetable side dish for your Easter celebration, I hope you give these bourbon-glazed carrots a try. Enjoy!

Ingredients for 6-8 Portions:

1 stick (4-oz) butter

2 or 3 pounds carrots, peeled, cut into equal-sized pieces

1/2 to 1 tsp fine salt, or to taste

1/2 cup bourbon or any kind of whiskey

1/3 cup brown sugar

freshly ground black pepper and cayenne to taste

fresh thyme leaves to garnish, optional

View the complete recipe

Before all you cardiologists out there start a petition drive to have my channel removed from YouTube, let me add the following disclaimer: These butter-soaked, bourbon-glazed carrots should be enjoyed no more than twice a year. 

Okay, now that we got that out of the way, I can go ahead and tell you that this is, in my humble opinion, the greatest, special-occasion carrot side dish of all time. Sweet, savory, and oh so glossy.

And yes, as unreasonable as it sounds, you do need bourbon to make bourbon-glazed carrots. What happens if you just make this recipe and use water instead of the whiskey? You get glazed carrots. Close, but no cigar. By the way, in related news, bourbon also pairs very well with cigars. Anyway, if you’re looking for a stellar, and very shiny vegetable side dish for your Easter celebration, I hope you give these bourbon-glazed carrots a try. Enjoy!

Ingredients for 6-8 Portions:

1 stick (4-oz) butter

2 or 3 pounds carrots, peeled, cut into equal-sized pieces

1/2 to 1 tsp fine salt, or to taste

1/2 cup bourbon or any kind of whiskey

1/3 cup brown sugar

freshly ground black pepper and cayenne to taste

fresh thyme leaves to garnish, optional

View the complete recipe

reade more... Résuméabuiyad