Chele’s Thai Curry Cauliflower Soup with Red Quinoa
The only land animals on Michele’s table are the cute little peacock s&p shakers. Some sea creatures will make an appearance now and then, but honestly, the vegan cuisine in this house is so good that they are not needed – for flavor, that is. Recently. I was privileged to spend the evening in the home […]
Asian Chicken ala Levi – Gluten Free
Today was spent processing chicken. One of my tricks for maintaining an organic diet on a budget is to buy 4 or 5 small chickens when they are on sale, process them all at once, sort and freeze them. Organic Air-chilled chicken for 1.69 per pound… score! This saves me time too. Process and clean […]
Zucchini Ribbons with Tomato-Basil Broth
No pasta? No problem. For a fun and low carb diet-friendly alternative, try using vegetable ribbons. You can make them from carrots, zucchini, broccoli stems, daikon, asparagus, parsnips… and you can season them any way you like. Today, I happen to have zucchini, and want to use up some leftover items in my fridge. As […]
Salt, No salt, and Umeboshi Corn on the Cob
How do you get straight A’s in Culinary School? Salt your dish perfectly. This is easier said than done and is a source of great frustration to culinary students. In my school days, each time I started a new course, with a new instructor, I paid very close attention to his/her comments on salt. One instructor […]
Cranberry Chutney with Goat Cheese and Apples
Recently, the fine chefs at Eat It and Say Yum! decided to begin a new feature for their blog. I am honored to get to be the first, of no doubt very many, chefs to be featured. Here is a link to their post… Cranberry Chutney feature. Karissa asked me for a seasonal recipe and […]
Patty’s Mama’s Albondigas Soup
When I hear a great cook say, “This is my Mama’s recipe,” this person gets my undivided attention. My friend Patty can probably cook anything and make it delicious, but she grew up with the flavors of Mexican cuisine. Patty has three big guys to feed, one husband plus two handsome sons, and also a […]
Parky’s Southern Braised Kale with Sweet Potatoes
This dish was introduced to me by my friend and vegan cuisine mentor, Chef Ken Immer. Chef Ken is a rock star in the kitchen. He belongs on Food Network. Don’t be surprised if you tune in one day to find his charismatic personality inviting you to try vegan cuisine, simply because it is delicious. […]
Banana Sorbet with Beurre Noisette-Date Sauce
What do you do with a freezer full of frozen bananas? Sorbet, of course. At least, that is the absolute easiest thing… that or dipping them straight into melted chocolate, which works well too. Plain sorbet is fine. Adding layers of flavors is even better! What goes with bananas? Chocolate is a no-brainer. But other […]
Caviar by Cold Oil Spherification
Attention home schoolers! …and anyone who likes to play in the kitchen! Molecular gastronomy does not have to be all that difficult. (This is not said to discredit the brilliant minds who created these techniques in the first place.) You need only the right tools and ingredients. And although much of it involves test tubes […]
Tex-Mex Seven Layer Dip with Refried Seeds
Seven layer dip is sooooo delicious! All those layers of colors, flavors, and textures – salty, tangy, creamy, crispy, sweet, spicy – blended into one rich indulgent bite on a crunchy chip or celery stick – you just can’t beat it. It is great for a summer party, game night, or even a Friday night […]