What you will need: Peppers (however many you are roasting)Some olive or grapeseed oilA heat source such as a grill, broiler, open burner, or propane torchA large heat resistant bowl (one large enough to contain your peppers), or a sturdy paper sackA lid for the above bowl or plastic wrap to coverRead More
Chef Andrew Cohen suggests using a non-stick skillet for this recipe. “I’m focusing more and more on healthier preparations of my favorite foods. A good ceramic skillet is a good investment for using less fat.” INGREDIENTS: 1 lb. bag ready-to-use spinach from Spade & Plow Organics 1/2 teaspoon olive oil 2 spears green garlic, white...Read More
To learn how to use and combine the flavors of herbs, you must become familiar with them. And the best way to do this? Use your nose. Smell them individually and in combination. Take a pinch of one and smell it. Then add a pinch of another and smell it. Add something else and smell...Read More
Without a doubt, asparagus is one of the harbingers of spring at the farmers’ markets. And these nutritious spears can be cooked in numerous ways — grilled, roasted, steamed, or sauteed. Add them to pasta or salads, or enjoy them as an appetizer. When selecting asparagus, check the bottom of the bunch to see that...Read More
Here’s a zingy topping for grilled fish or chicken, or pan-seared scallops. Or, toss with boiled shrimp. This relish also adds a bright note to broccoli and pasta. You will need a very sharp knife for this recipe! INGREDIENTS: 1 large shallot, finely diced 1 tablespoon rice vinegar or lemon juice 1 pinch of salt,...Read More
Did you know the Monterey Bay area is the second largest producer of mushrooms in the US and third in the world? Pennsylvania, where mushroom farming was pioneered, ranks first in the US for mushroom production. The Chinese learned mushroom farming in Pennsylvania for shiitake production and are the number one producer in the world....Read More
Kales and collards are good year-round but are best after a cold spell. They develop sweetness after the cold. The leaves should be supple and seem succulent rather than leathery. For Russian kale, choose bunches that have the largest leaf-to-stem ratio you can find while avoiding “mature” plants with leathery leaves. Stemming Russian kale can...Read More
INGREDIENTS: 1 pint Brussels sprouts (10 to 12 ounces)3 - 4 quarts water2 tablespoons salt, plus two more 2 quart water ice bath (instructions follow) METHOD: In a large pot over high heat, bring the water and two tablespoons of salt to a boil. While the water comes to the boil, use a sharp knife...Read More
This dish was inspired by a dish I had in New Mexico on my honeymoon. My wife liked it so much I had to reverse engineer the recipe. INGREDIENTS: 4 pounds Yukon Gold or Yellow Finn potatoes, peeled and sliced 3 cloves garlic + 2 more (optional) 3 dried New Mexico chiles 1 dried California...Read More
INGREDIENTS: 4 pork loin chops cut thick, about 4-6 ounces each 1/2 pound of apples, such as Granny Smith, Cameo, or Golden Delicious (1 Large or 2 medium), cut into ¼-inch thick slices 1 medium shallot, minced 1 ounce high-quality apple brandy such as Osocalis*, or French Calvados (Cognac or brandy may be used as...Read More
