Every time I’m in Miami I am reminded of my love of Cuban food. It isn’t fancy or spicy, but the flavors are savory and complex considering the simple ingredients. I’ve shared my guayaba y queso pastelitos recipe (delicious guava and cheese pastries) that can be found in many Miami cafes and ventanitas (walk up coffee windows).
Continue reading “Cuban Style Garbanzos and Sausage”
In my very first blog post over a year ago, I said “if I can do it, you can do it”. I stand by that statement. There is no magic. Yes it takes a little practice, but we learn far more from our mistakes than our successes. Be bold. You got this. Lets start with some basics. What equipment/tools do you really need? I’ll go … Continue reading Intro to Cooking – Kitchen Tools
In culinary school chefs in training learn many tips and tricks for creating dishes that not only taste good, but look good as well. Instead of simply chopping up tomatoes chefs make tomato concassé. It is a simple technique that greatly improves the look and plate appeal of any recipe.
Continue reading “Cooking Basics Tomato Concassé”
Corned beef and cabbage wasn’t something I ate growing up. We were middle class Lutherans from Ohio – we had meatloaf and pork chops and such. When I went off into the world I discovered corned beef in the deli and in delicious Reuben sandwiches (where I also acquired a taste for sauerkraut). It always seemed like one of those complicated foods that would be … Continue reading Slow Cooker Corned Beef and Cabbage
Whether you are just getting your first place on your own, getting married, or starting over (been there) setting up your kitchen can seem like a daunting task. You want to be well equipped but space and budgets eventually run out. Continue reading Setting Up Your First Kitchen
If you had told me two years ago I would be posting a recipe about tofu I probably would have laughed until I caused some sort of internal injury. I grew up a mid-west meat and potatoes boy. I had crossed paths a time or two with tofu in the 80’s and 90’s and I was not a fan. All of that changed a couple … Continue reading Tofu and Veggie Stir Fry with General Tso’s Sauce
Whether you know this as General Tso, Tao, Tso’s, or even Tse, this spicy sauce a popular across the U.S. in Chinese restaurants. While there was indeed a General Tso (sort of) and he was from the Hunan province of China neither he nor China have anything to do with this sauce. It is a completely American creation, and no one can honestly say exactly … Continue reading Food Court Copycat General Tso’s Sauce
There are as many recipes for Falafel as there are ways to eat it. If you are unfamiliar with this Middle Eastern delicacy, think of it as hummus meets hush puppy. The base is usually fava beans or chickpeas (garbonzo beans) or a combination of both. Where I live fava beans are hard to come by, so I use a chickpea only version similar to … Continue reading Falafel – Street Food of the Levant
It is hard to improve on a classic family treat, but this recipe is even better than the ones you had as a kid. How, you might ask, is that possible? More marshmallows. Freeze dried mini marshmallows (like you find in some breakfast cereals) add a fun pop of color and a little more deliciousness to this recipe. Store any uneaten treats in an airtight … Continue reading Marshmallow Madness Crispy Rice Treats
This is so easy I hesitate to call it a recipe – dump, stir, heat. Almost criminal that something this easy is so good. Continue reading Sunday Dinner Creamy Chicken Sandwiches
