Barley Salad with Kalamata Olives, Sun-dried Tomatoes, and Parsley

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”

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Everything but the Hamburger, Special Sauce Included

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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”

Grilling: Tips, Skirt Steak and more…

Skirt Steak with Greek Salsa

I use a pair of kitchen tongs and quickly flip a steak, pull back to let my hand cool for a split second before diving in again behind the safety of the tongs to flip another. The hair on my forearm recoils from the heat. Even with a long pair of kitchen tongs I can’t bear the sting of the glowing coals like I used too.

I have lost my commercial kitchen hands. The hands that could take the heat without flinching, the same hands that could grab thermonuclear plates, or could move steaks around on a grill without ever noticing the heat. The heat abused hands that were once this line cooks badge of honor.

The wind shifts, a wisp of white smoke blows back. My eyes catch a little before I can turn and shut them. The smoke underneath my eyelids stings and my eyes begin to water. Continue reading “Grilling: Tips, Skirt Steak and more…”

Hachis Parmentier

One of the things I like best about the French dish Hachis Pamentier is the looseness of the recipe.  Unlike Shepard’s Pie which connotates lamb as the central ingredient Hachis Parmentier quite often simply lists chopped meat and then leaves it to your discretion. So anything on hand, usually cooked, usually leftovers which is generally … Continue reading Hachis Parmentier

Pot Roasted Collards and Purple Hull Pea Fritters with Spicy Buttermilk Gravy

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

Texas Caviar

The first time I had Texas caviar I was in Santa Fe.  There I think they called it Cowgirl Caviar but that might have been the name of the restaurant.  I remember lots of pictures of cowgirls.  Maybe the name of the restaurant was called Cowgirl Hall of Fame.  That seems more right to me. … Continue reading Texas Caviar

Cheese Lasagne

While this technically is vegetarian I don’t think I would call it that. Vegetarian leads me to think there are some vegetables involved. I will call it meatless though. This lasagna takes me straight back to my childhood. It reminds me of everything I loved about baked pasta growing up and guess what, it is … Continue reading Cheese Lasagne