Search Results for: Gluten Free

Omelet with Goat Cheese, Morels and Asparagus

Like so many ubiquitous edibles, which survive the shifting vagaries of popular culture — pizza, hamburgers, even Caesar salad — many nationalities stake claim to their origin and preparation. The lore, hype and speculation surrounding the omelet are no exception. One version, according to Wikipedia, reads as would a sixth-grade history text. “…When Napoleon and … Full recipe post »

Sautéed Chicken with Radishes in Mustard-Tarragon Sauce

Despite global cultivation, there is something uniquely satisfying and primal about eating foods in sync with their natural rhythm. These days it’s easier than ever to — ping — oops…excuse me… (it’s a Tweet from the Kerrytown Farmers Market). Hmm…the farmers are selling tiny strawberries, radishes, beautiful peonies and beet greens as I write these very … Full recipe post »

No-Burn Barbecue Chicken

Barbecued chicken – my favorite kind with the skin and bone attached — is one of the more abused foods on the grill. (Blackened skin and raw flesh — yuck!) Sugary sauces and chicken fat are the main culprits behind flare-ups, charring your bird long before it’s done. The following five-step program for cooking whole pieces of … Full recipe post »

Omelet with Cream Cheese and Smoked Salmon

I have a small amount of salmon and and a bit of cream cheese left from the weekend. It’s just enough to spread over a toasted bagel half, but I’ve got a better idea. A couple of eggs and voila: it’s an elegant supper for one. My new favorite magazine, the spring issue of Fine Cooking’s … Full recipe post »

Spring Green Risotto

I began making risotto back in the early ’80s, and there was — and still is — a great deal of mystique surrounding the dish. First, I was warned to never stop stirring. I must stir the risotto constantly or a disastrous mass of glutinous rice stuck to a burned pot would be inevitable. That’s … Full recipe post »

Lamb and Lentil Soup with Tuscan Kale

I’ve made variations on this  soup in past blogs, but this recipe will be even better because I have (trumpet fanfare)…a meaty lamb bone to make the stock. Last week I made a boneless leg of lamb in puff pastry and asked the butcher to save the bone for me after he boned it. To … Full recipe post »

Perfectly Cooked Artichoke

I’m grilling flank steaks — nothing fancy, but I had to think ahead and marinate them overnight. The artichokes are looking quite tempting in area groceries, and when I make artichokes, I also plan ahead. The following recipe is a bit quirky; I’ve never seen or heard of anyone preparing them like this, but it is … Full recipe post »

Caldo Verde (Portuguese Potato and Kale Soup)

Lest you be reminded, this Monday is the cruelest of days — April 18, tax day — time to shore-up your dollars and cents; time to organize the deductibles, scrambling to save every blessed last dime; but there he is, knocking at the door, there’s no place to hide — it’s time to feed the … Full recipe post »

Spanish-Styled Monkfish with Olives and Oranges

love the firm, meaty texture and unique flavor of monkfish. It’s great in fish stews, as it holds its lobstery shape and texture, and it’s wonderful roasted or grilled. I love it even more after reading Chef Jamie Oliver’s tip for cooking monkfish: “Monkfish is a lovely meaty fish to cook. However, it does contain … Full recipe post »

Chicken Taco Salad with Chipotle-Lime dressing

Imagine you’re sitting at a beach-side restaurant in Mexico munching on freshly made tortilla chips with  scratch-made guacamole and salsa – perhaps a tequila chaser on the side. The sad reality is both of us are probably reading the paper or pecking away at our computers,  watching the snow slowly melt into gray puddles. I, … Full recipe post »

Black Bean and Mango Salad

Here’s a healthy, versatile and easy to throw together salad. It could stand alone as a light vegetarian supper, or it may be kicked up into heftier fare: spoon it into a tortilla, add some grated cheddar, fold over, then pan fry or bake it. The salad could  also be bulked up with the addition … Full recipe post »

One-Dressing-Fits-All Flank Steak Dinner

One Dressing Fits All! Like a One Size Fits Alllabel on a piece of clothing, I am appreciative of one dressing that can season several items on a plate. Redundant? It depends. Easy? You betcha. If the dressing has a good bone structure, using it to season the entire menu is not as boring as you … Full recipe post »

Kale and Orange Salad

The kale at the grocer’s was such an intense shade of green, and so impeccably crisp, I couldn’t resist buying several bunches. It was too fresh and tender to cook and I remembered a salad I made last year that my friend, Rebecca Bawkon, shared with me. Her recipe uses lemon juice instead of orange juice … Full recipe post »

Curried Striped Bass

“Freakishly good,” said my son, devouring his plate of food. “This dish is killing it… it’s doing it’s thing.” (Translation: “This is a marvelous curry. The sultry heat and masala spices are uniquely satisfying…I’m quite pleased with the unctuous flavor profile.” ) Sid Sharma and I have been comparing notes for various Indian recipes since … Full recipe post »

Corned Beef and Cabbage with Horseradish-Watercress Dressing

(another idea for St.Patty’s Day: Irish Stew with Lamb and Stout) Last week, I put away my Mardi Gras beads, and debated which bacchanalian habit I could cast aside for the Lenten season. A friend of mine is eschewing butter. Heck, butter’s not bad, butter’s good. Perhaps that second glass of wine with dinner. The … Full recipe post »