Weeknight quick and versatile: Cauliflower with Pears, Pistachios and Eggs

Cauliflower is sautéed with pistachios, ham, sage and pears, then topped with a fried egg for dinner. Add or subtract various ingredients and you’ve got a side, a vegan meal or a pasta dish. Recipe below.

I’ve been kind of out of it for a bit now. Up until two hours ago, I hadn’t eaten anything for two days, and the only thing I’d had to drink was water and ginger ale. All in all I have been one pathetic feeble mess. Then an hour ago, our daughter Laurel came home and asked how I was feeling. “Actually,” I said, “I’m feeling hungry.” “Great!” she said. “I recommend a pear.” Continue reading “Weeknight quick and versatile: Cauliflower with Pears, Pistachios and Eggs” →

Cooking from the garden: Linguine with Tomatoes, Ricotta and Basil

Tomatoes and basil from the garden (or the farmers market) combine with ricotta cheese and linguine for a quick, creamy vegetarian dinner. Recipe below.

It’s August, and that can only mean one thing. Food websites and blogs everywhere are telling you how to use up all the tomatoes that are filling your garden, CSA box or farmers market. Sounds good to me. Here’s a quick, simple pasta dish that will also help you use up some of your excess fresh basil. Continue reading “Cooking from the garden: Linguine with Tomatoes, Ricotta and Basil” →

Bold spices deliver big flavor (and a little heat) with Stir-fried Masala Fish and Okra

White-fleshed fish and okra are quickly stir-fried with garam masala, cumin seeds and other spices, then served over rice with coconut milk and cumin for a big-flavored, slightly spicy meal. Recipes below.

At the heart of Indian cuisine is a deft and exuberant use of spices. While some are used for heat, many simply supply huge, complex flavor. And at the heart of Indian spices is garam masala, a spice blend that sees almost daily use in Northern Indian kitchens—and in many South Asian kitchens as well. Typically, it is made fresh from family recipes for each day’s cooking. Though the mix varies regionally—and from kitchen to kitchen—it often includes some variation of peppercorns, cloves, cinnamon, coriander, cumin seeds, nutmeg and cardamom. Continue reading “Bold spices deliver big flavor (and a little heat) with Stir-fried Masala Fish and Okra” →

Just say no to stemless wineglasses

An admittedly biased (and sometimes not so biased) rant on why to avoid stemless wineglasses.

IN THE 1970s, SHELL GAS STATIONS gave out NFL goblets with fill ups. My mom’s kitchen cabinet quickly became filled with them. They were free, after all, and their smoked tint—all the rage at the time—made them a step up from the Flintstone jelly glasses they pushed aside. Today when I see stemless wineglasses, I can’t help but see the ghost of those gas station goblets. Continue reading “Just say no to stemless wineglasses” →

Adding to steak’s meaty goodness, with Miso Chive Butter

A compound butter made with miso paste, chives and lemon adds a savory umami quality to fish, vegetables, poultry… or a pan-grilled steak. Recipe below.

Well, of course the Japanese discovered the fifth taste sensation, umami. They’ve invented so many foods and ingredients that deliver it. Soy sauce is probably the best known example; more than mere saltiness, it adds what is aptly described as “a pleasant savory taste.” Another favorite of ours is miso paste. Continue reading “Adding to steak’s meaty goodness, with Miso Chive Butter” →

British Journal of Nutrition study: organic produce really is healthier for you

A new study refutes claims by an earlier Stanford study that stated that organic produce was no more nutritious than conventionally grown produce. The bottom line still remains this: eat your fruits and vegetables.

A couple of years ago, Stanford University released a study on organic food that many people feel got it wrong. What they studied was the comparative nutritional value of organic vs. conventionally grown produce. They found no difference. How they reported their findings was to state that organic produce was no healthier for you than non-organic, completely ignoring the health implications of residual pesticides. Now another study suggests they were wrong about the nutritional differences too. Continue reading “British Journal of Nutrition study: organic produce really is healthier for you” →