 Who turns on the oven when its 103º in the shade? This chef does! I had my reasons though, and I figured, its already this hot, I won’t even notice that I’m standing over a hot sauté pan in front of a preheating oven! Well, I did notice. Even got a little lightheaded for Continue reading Rainbow Chard Quiche Nothing says more to me that, yes, spring is here, and no, it won’t be snowing again for a very long time, than the arrival of asparagus at the farmer’s markets. I hated asparagus as a kid. HATED! Much to the annoyance of my parents who started growing it in the backyard garden when Continue reading Asparagus, Greens & Fresh Herb Stir Fry If you are feeling amorous this Valentine’s Day, consider an easy-to-prepare, romantic dinner for your lover, prepared at home for under $100. These are the recipes that I wrote for the Daily Connection and the cooking segment I shot will air on NBC in Washington D.C. at 3pm on Friday. Not in DC? That’s Continue reading Cooking with Aphrodisiacs at Home From today’s winter market, a colorful blend of what’s in season. In January. In the northeast. This is crisp, clean and delicious. I might make the stir fry and put between a poached egg and an English muffin and call it brunch! Mushroom, Kale and Winter Vegetable Stir Fry Continue reading Mushroom, Kale and Winter Vegetable Stir Fry Ah, fickle fall weather! When I wrote this recipe a week ago for the final of my scheduled farmers market cooking demos, I was anticipating a chilly, grey autumn afternoon. Thanks weather.com! Instead it was 80º and sunny, but the soup was just as tasty. Thanks all for coming out and taking a copy Continue reading Sweet Potato & Carrot Soup I deviated pretty far from this recipe at today’s farmer’s market, but my new friends in Katonah-Lewisboro didn’t mind at all! The big reason for changing it was that there were no pumpkins when I arrived. A few different winter squashes took the place of the pumpkin and it was delicious. Curried Pumpkin Soup Continue reading Curried Pumpkin Soup The waning days of summer mean plump ripe melons, tomatoes, jalepenos and more herbs than the farmers know what to do with. Cilantro was a dollar a bunch at today’s market! Here’s a sweet twist on salsa, or a savory twist on fruit salad. Savory Melon Salsa Continue reading Savory Melon Salsa  So, not to brag or anything but one of the women that sampled these said these are “CRAZY GOOD!” Another said, “These are the best thing I’ve ever eaten.” Try them at home! They are super easy, the batter is kind of a cross between omelet and crepe and its a great use for Continue reading Zucchini Pancakes After a few weeks off from the cooking demos today was my first day back. I left in summer and while technically it is still the same season, the fall bounty is starting to roll in off the fields. This is a delicious transitional soup for the change of seasons. Enjoy! Sweet & Cheesy Corn Continue reading Sweet & Cheesy Corn Chowder I wish I had lovely photography to accompany this post. Alas, we ate it all. Sweet Corn & Peach Salsa Continue reading Sweet Corn & Peach Salsa  These are awesome, especially paired with a glass of cold gewurztraminer and a sunset. Peach & Blue Cheese Bruschetta Slice the baguette into thin rounds. Brush with olive oil and Continue reading Peach & Blue Cheese Bruschetta What to do with all those greens?! Its the height of greens season at the Market. With those stunning piles of collards, kale, swiss and rainbow chard just begging to be made into an alt-bridal bouquet I’m always bringing home a bunch and sautéeing them with garlic. Classic, healthy and delicious, but after awhile, I Continue reading Sautéed Greens with Pine Nuts, Golden Raisins and Lemon Zest  Michael Pollan recently quoted Harry Balzer, food marketing researcher for NPD Group which studies American eating habits, in his article written for the New York Times Magazine. What the cynical Balzer said, and Mr. Pollan wrapped up the article was this quote: “Eat anything you want — just as long as you’re willing to Continue reading Peach, Nectarine & Blackberry Crisp I love corn on the cob. Just peeled, dropped into a big pot of boiling, salty water and then rolled in butter is pretty close to heaven. But even I get a little, well, bored. Not bored, that’s the wrong word, but lucky for us, corn has a really long growing season, giving plenty Continue reading Curried Corn Greens are in right now at your farmers markets and while wilting them with some garlic is delicious and classic, here’s an outlet that’s a little more exotic. Indian-Spiced Greens with Carrots & Chickpeas Continue reading Indian-Spiced Greens with Carrots & Chickpeas Leave a comment here so that I can send you a HUGE THANK YOU! Haven’t voted? Click here http://www.vegetariantimes.com/chefschallenge09finals It just takes a second and I’ll be so so thankful. As an added incentive, your vote enters you to win a fancy-pants knife. Still don’t know what I’m talking about? My recipe for Wild Mushroom Ravioli was selected Continue reading Hey! I Voted! Vegetarian Times has officially opened the vote for the Chef’s Challenge! Please visit the Vegetarian Times Website and cast your vote! My recipe is the Wild Mushroom Ravioli in the entrées category. If you want to vote for my fellow ICE students, they are Forbidden Risotto, Curried Parsnip Soup, Soba Pasta, and Oatmeal Cheesecake. Polls are Continue reading The Polls Are Open! Having a versitle recipe for a creamy dip is great in this kind of weather. No need to cook anything, and you can serve with chips or veggies, or fire up the grill and slather on fish, burgers, chicken… Substitute any greens you like. The blanching step can be omitted if its just too doggone Continue reading Creamy Green Dandelion and Fresh Herb Dip  The original plan for the Tarrytown farmers market was to follow the recipe I had written a week before. This is the plan for all the Markets, actually, but one of the glories of shopping straight from a farm is that you never know what you’re going to get. I had a good idea Continue reading Sautéed Peaches with Pan-Roasted Walnuts If I ever get asked a generic question like, “What does it take to be a chef?” I’m going to say something like “the ability to improvise” and tell the story of today: I arrived at the Pelham market this morning, several hundred recipe cards in hand, to make Zucchini & Summer Squash Primavera, a Continue reading Market Basket Cooking and Greens Pot Stickers  I started out today kind of nervous. At 4pm, I was to be “on” as the new demonstration chef-at-the-market and feared stuck pot stickers, exploding gas burner, impatient market goers, traffic holding me up the GW Bridge… and instead, I had the time of my life! Its been a long time since I’ve been Continue reading Taking the Show on the Road & Market Vegetable Pot Stickers  |
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