I have cooked with whole grains for a long time. My fascination began, simply enough, with bulgur wheat used to make tabouleh. It was a gateway to all sorts of other grains; winter wheat, soft summer wheat, oat groats, farro, you get the idea. There are lots of grains readily available that a few short years ago were very difficult to locate. A good earthy health food store went a long way to rectifying the shortage but now about every food store carries some sort of whole grain. Continue reading “Barley Salad with Kalamata Olives, Sun-dried Tomatoes, and Parsley”
As a kid, learning to cook a fried egg and bologna sandwich is like teaching me how to load a gun without establishing any safety guidelines. While the combination of griddled bread, egg yolk, mayonnaise, seared bologna, and American cheese is white trash foie gras, perfecting the fried bologna without having made a grilled cheese, … Continue reading Cheats, Lies, and Hucksters (How to Cook a God Damned Grilled Cheese Sandwich)
What you need to know about lentil soup is everyone has their “simple” version. Knowing this, it reminds me how easy it is to get a nutritious hot bowl of soup to the table. It also tells me that it must taste really good if there is a reason to keep publishing simple lentil soup … Continue reading A Delicious Lentil Soup With A Dirty Little Secret
Some people collect cars, for others it is playing golf, for me, it’s barbecues. I don’t collect them per se but rather I cook with them. Their value isn’t termed by condition but in hours of use. Much like a cast iron skillet I can gauge the worth of a good smoker by the black … Continue reading A Real Winner: Seared Cauliflower Steaks with Salsa Verde and Almonds
Whenever a simple, delicious dish — like this spicy chickpea curry — is placed next to me at the table, it doesn’t just make me happy; I become protective of it in a selfish, rabid dog sort of way. This recipe is based on Indian khatte channe, which is grounded on good Indian home cooking … Continue reading Spicy Chickpea and Sour Tomato Curry with Pasta
Sadly, as I sit at the bus stop watching my daughters play, I have to tell myself: summer is so last season.
All summer I have been grilling vegetables for salads. Mostly zucchini and summer squash; I char it deeply and then chop it and toss it with basil, lemon juice, and olive oil, in sort of a grilled chopped salad. It captures all the flavors of early summer one could want. But at some point, either the zucchini or I tire and the dish no longer appears on the table. At least not until next summer, when the annual craving for these flavors peaks again. Continue reading “Everything but the Hamburger, Special Sauce Included”
I can’t get enough of taco night. Neither can my wife Amy or my daughters. We love it, and especially me, because I can do everything — with the exception of chopping with a knife or the food processor — on the grill. It makes for easy clean-up, and who isn’t for easy clean-up? … Continue reading Taco Night on the Grill
The rain is really coming down now.
On the few days it has been nice I have been to the garden looking for the tiniest hints of spring. Maybe thin asparagus tips might be peeking at me through the damp dirt. The tarragon is growing, so is the sorrel and savory. The purple chive blossoms are ready to burst open and there are strong whiffs of lovage. I have already made my beloved lovage cream cheese spread even if it is only beloved by me.
I know I could go to the store and buy asparagus. I know it would taste good. I have already seen countless asparagus recipes tempting me, one for an asparagus tart that looks amazing.
The mustard greens are blooming now, a toad has dug his way up from the mud. Around dinner time he wrestles himself in between clumps of dirt getting himself as close to the earth’s warmth as he can. He needs to protect himself from the night time cold. During the heat of the day a snake is searching the compost pile for mice. Soon…I think to myself…soon you will get to taste the sweetness of the asparagus that only happens when you grow your own. Continue reading “The Asparagus Has Not Sprung”
Hippy food has long been a bastion of vegetarian eats for many reasons. Some political, some personal but in all honesty mostly because it is cheap and often utilizes every last morsel sharing some of the same philosophy as head to tail eating, ironic?, well, yes. Never mind the reasons though because that doesn’t mean … Continue reading Stems and Seeds
If you have ever had fresh raw fava beans then you know the wonderful tender pop, the tender chew and the juicy flavor. It goes wonderfully here with the green beans and the dressing. Wheat berries are another wonderful addition to your repertoire. They add a subtle chew and give the dish a pasta flavor … Continue reading White Wheat Berry Salad with Fresh Beans
The one thing that stays the same around my kitchen, has been a continuous thread, is collard greens. Collard recipes have been prepared in many incarnations but eventually I rendered them all down the most basic of recipes. I like collards in every fashion imaginable, and while I can spoon potlikker right out of the … Continue reading Pot Roasted Collards and Purple Hull Pea Fritters with Spicy Buttermilk Gravy
Most people, it seems, remember the first time they ate spinach pie. Chances are you were at an ethnic restaurant, maybe on your first food adventure to a Greek establishment, feeling continental and worldly. Maybe you where in college and eating at the local hippie restaurant where they also introduced you to North African Peanut … Continue reading Spinach and Feta Pie
This is a perfect example of vegetarian food that stands on its own. Not much different than falafel which has stood its ground for years. Your could in fact replace the mayonnaise with a yogurt sauce of your liking. Something with tomato and cucumber would draw down the heat nicely. It would go well with … Continue reading Smokin’ Black-eyed Sandwich
If you know me you know I love greens. I go to them for comfort, for quick meals and just about any reason, now that I think about it, I am not even sure I need a reason. There was a day not all that long ago when I would always add some sort of … Continue reading Gumbo Z’herbes with Yeasted Corn Biscuit Dumplings
Street walkers pasta and now poor wretches pasta. Leave it to the Italians to come up with an interesting name for their local eats. This is Sicilian by birth. The pine nuts and currants aren’t traditional but I like what they bring to this dish. Eggplants are abundant at the moment. You could take the … Continue reading The Poor Wretches Pasta
These cakes have become a standard in our rotation. Not always as Indian cuisine but as other styles too. The Lentil du Puy base is a really good foil for all kinds of flavors and the texture of the meal is toothsome which is also very satisfying. I would imagine the possibilities to be endless … Continue reading Lentil Cakes Tikka Masala