A hint of orange, a bit of rum whipped cream and warm maple syrup. During the quiet days of COVID-19, when we suddenly found ourselves at home with nowhere to go, I began pulling things from the back of the kitchen cabinets that hadn’t seen …
INGREDIENTS Choose smaller okra pod; the larger ones tend to be tough. Cut off the stems and slice the okra, leaving any pods smaller than 1″ whole. Place the okra in a bowl and drizzle with the buttermilk. Gently stir just until lightly coated. Combine …
Whisk the vinegar with the honey or molasses, if using. Slowly whisk in the olive oil until emulsified. Add fresh herbs, season with salt and pepper, and taste. Adjust if needed.
Once you start making your own vinaigrettes, there’s really no reason to buy them. The formula is simple: 3 parts olive oil to 1 part vinegar. From there, make it your own. Red wine, white wine, champagne, sherry or apple cider all work – choose one that complements what you’re making. I often add a teaspoon of honey or molasses for a little sweetness, the, fresh herbs that suit the dish. Thyme, basil, chives, parsley or tarragon can take the same basic vinaigrette in completely different directions. Always finish with kosher salt and freshly ground black pepper, and taste before serving.
I grow my own herbs in garden boxes near the kitchen, so there’s almost always something fresh within reach. Herbs are incredibly easy to grow, taste infinitely better, and cost very little compared with constantly buying those little plastic containers at the grocery store.
A good vinaigrette isn’t just for salad – spoon it under grilled fish, drizzle it around roasted vegetables, or use it to lightly dress the greens you pile over a piece of chick or fish.
Freshly squeeze 1 cup of navel orange juice. In a sauce pan over medium heat reduce to 1/4 cup. Add zest of q orange. Cool. Whisk in a fresh squeeze each lemon and lime juice. 1 minced shallot, one sprig of fresh minced thyme. Slowly whisk in 3 tbs olive oil and 3 tbs EVOO, salt and pepper. Strain. Pour.
I love building this salad on a large white plate, letting the deep red and golden beets mingle with slices of white peach. Belle of Georgia are my favorite. Creamy goat cheese, toasted walnuts and a bright citrus vinaigrette bring it all together. Preheat oven …
May brings more and more spring vegetables to the farmer’s market: sweet white corn, lady peas, zucchini and these beautiful deep purple spring onions with their mild flavor and crisp texture. Always bring your meat to room temperature before cooking so that it cooks evenly. …
These buckwheat pancakes are hearty, tender and just barely sweet. I order Anson Mills buckwheat flour and keep it tucked in my freezer so I always have it on hand. The pancakes are especially good topped with warm bananas, brown sugar, butter and a splash of rum.
Sift together dry ingredients.
In another bowl, whisk butter, egg, vanilla, buttermilk and honey and fold into dry ingredients until just blended. Let the batter rest for a few minutes before putting on the greased griddle.
Spoon 1/4 cup portions of batter onto hot greased griddle.
The batter is thick and you may need to pat it thinner with your fingertips.
Flip when the edges start to bubble and turn golden brown.
Work in batches, keeping cooked pancakes warm.
In a medium skillet, melt the butter over medium heat and add the brown sugar and cinnamon.
Add the bananas and cook for 2 minutes, turning once.
Remove the skillet from the heat. Add rum and carefully light using a long grill lighter.
Top with confectioner’s sugar, whipped cream, and banana rum sauce.
“What’s in the fridge” is a regular game we play, especially on Sunday night. Maybe there’s a lone pack of colorful peppers there and I think… curry? Or maybe spotting a few fresh bay leaves reminds me a country meal in the Basque region of …
We have a new normal these days with the implementation of “social distancing” as uncertainty fills us and we quarantine at home in the hope of slowing the spread of the coronavirus. A few days ago (before our schools and professional sporting events were cancelled), …
Soup is my “go to” for lunch. Roasted tomato basil is my favorite – not a cream or a consommé, but a purée with just enough little tomato bits left in to make it a hearty, yet light meal, and always served with an extra cheesy grilled cheese. I can make a pot for the week, and it just gets better every day.
Preheat oven to 400 degrees. Lightly coat halved plum tomatoes with olive oil, salt and pepper. Place on a parchment lined baking sheet and roast about 45 minutes.
In a stock pot, sauté onion, leek, thyme and red pepper flakes in butter until fragrant and begin to caramelize. Add garlic and cook until fragrant 1-2 minutes. Season with salt and pepper. Add carton of tomatoes, basil, chicken stock and roasted tomatoes. Bring to a boil and simmer uncovered about an hour. Pass through a food mill. Garnish with crumbled feta cheese, fresh basil and avocado.
New Year’s Day at our house, the televisions are booming with sports announcers, referee whistles and an occasional loud cheer or shout from the living room, as we watch college football ALL DAY LONG. Friends come and go, stopping by to get their taste of …
