Chef’s Favorites
Stroganoff with Red Cabbage, Tuesday, February 21, 2023
History suggests that this main course dish was designed by a French Chef in the employ of a wealthy Russian family in the 1890’s. It is thought that the thin strips of meat were part of the meal design because the head of the household had bad teeth. The guy with bad teeth is long gone but this recipe is a classic.
We’re adding a German version of Red Cabbage or Rotkohl (pronounced “wrote coal”) to round out this meal. Delicious food is one example of how cultures can happily come together.
Hazelnut Tortellini, Friday, February 10, 2023
Something special is in store tonight. You’ll start with a simple cheese tortellini and then wrap it in a rich-tasting, toasted hazelnut sauce.
The dish is topped with chopped tomato and shredded Parmesan. Add dressed greens to the plate and this meal is finished. It’s easy, but it tastes like a complex gourmet meal.
Edamame Risotto with Cilantro/Lime Pesto: Tuesday, February 7, 2023
Our meal tonight starts with rice, an ancient food of the Arabs and Spaniards. It was later adapted in the kitchens of Italy to become Arborio rice.
With Arborio rice in hand, we’ll make risotto. We’ll fold additional cultures into the meal as well. Mediterranean and North-African countries contribute to the plate with the use of a cilantro/lime pesto. The protein in the dish comes from edamame beans with roots in East Asia.
Hang out your United Nations flags and enjoy!
Pasta with Scallops and Seared Fennel: Monday, December 12, 2022
Pasta with Scallops (not to be confused with Scalloped Pasta which would basically be mac ‘n’ cheese) is on the menu tonight.
You’ll appreciate the lovely flavors of this seafood pasta. Small scallops (or bay scallops) are paired with seared fennel and green peas. The pasta dish gets a little motherly love, as it’s tossed with a lemony Aglio e Olio sauce.
Old-fashioned Split Pea Soup: Sunday, December 11, 2022
We’re in the throws of winter and soup always makes us feel cozy. I think you’ll enjoy this version of old-fashioned split pea soup. I took the recipe my mother taught me and gave it a couple of tweaks.
The history of split pea soup dates back to ancient Greece and Rome. It’s now found throughout the world in various forms. Years ago you would often find pea soup featured as a restaurant special late in the week. That’s because the ham was used up and it was time to boil the bone for soup stock.
Tortellini with Hummus and Arugula: Monday, December 5, 2022
Middle-Eastern and Italian cuisines marry up in a most interesting pairing tonight. You’ll be serving cheese tortellini in an Italian White Sauce flavored with feta cheese. A scoop of Traditional Middle-Eastern hummus adds a happy finish to the flavors.
The dinner is finished with a savory arugula, tomato and toasted almond salad.
Curried Kale and Pineapple with Bulgur and Lentils: Thursday, November 10, 2022
Another cold weather variation of kale awaits. These greens can be traced back 2,000 years to Austria/Hungary and they are a not-so-distant relative to broccoli and cauliflower. The villagers called it “capuzzo.” We call it kale.
Tonight, you’ll return to one of my favorite versions of kale preparation. It combines homemade Masala curry spice mix with pieces of sweet, fresh pineapple. It’s served over hearty bulgur with a scoop of savory lentils.
Hot ‘n Sour Kale Stir-Fry: Monday, October 17 , 2022
This kale dish is based on a favorite Hot ‘n Sour Soup from a Seattle restaurant. Tonight we skip the soup part and add more vegetables…in this case, kale. This cozy, comfort-food version of stir-fry combines hot, savory, sweet and sour flavors with lots of texture.
If using homemade marinated grilled tofu and if needed, make Marinated Grilled Tofu (Extra Recipe Info.) during the day today. You’ll need to thaw some frozen, ultra-firm tofu this AM.
Autumn Penne Pasta with Sicilian Pesto: Friday, October 14, 2022
My wife and I were exhausted after a long day of walking and sight-seeing in Venice. We stopped for dinner and ordered a plate of pasta with Sicilian Pesto. We were thrilled with the flavors! We asked the waiter about the herb combination and he explained that the addition of marjoram and substitution of almonds for pine nuts made it Sicilian-style. After a little experimentation at home, we landed on this version.
Here’s a perfect pasta for a fall evening. It’s loaded with newly harvested zucchini, summer squash, peppers and mushrooms. The Sicilian Pesto turns it into a special pasta experience.
Finish the week with a smile.
TLT Sandwich and Leftover Umbrian Bean Soup: Friday, September 30, 2022
This traditional Soup and Sandwich meal features a delicious and healthful version of a “bacon lettuce and tomato” sandwich. It’s made with smoky tempeh and therefore called a TLT.
You’ll accompany it with a bowl of the leftover Umbrian Bean Soup from Sunday. Here’s the good news…that soup just gets better sitting in the fridge.
Cauliflower/Potato Curry: Wednesday, September 28, 2022
According to Priya Krishna, the author of the splendid cookbook, “Indian (-ish)”, there is no such thing as curry.
Curry, as we know it, is a collision of many cultures. Portugal, Japan, Britain and India all played a part in this culinary invention. In the Western world, the word “curry” is a catch-all word describing a certain kind of spicy sauce.
What a terrific flavor burst is in store tonight! This sassy “curry” sauce is a mixture of savory, citrus and spicy. Cauliflower, potato, celery, Onion, and peas provide the interesting mix of textures and flavors.
Pasta Puttanesca: Monday, Sept 19, 2022
There are a number of versions of how this classic pasta dish originated. Some say that Puttanesca was first made in the Spanish Quarter brothels of Naples. Other stories include chef Sandro Petti of Ischia (just west of Naples) creating the recipe when asked to cook for friends late one night. His pantry was a bit exhausted from a busy weekend and he only had olives, capers and sauce ingredients remaining. He created Pasta Aulive et Chiapparielle (pasta with olives and capers), or Puttanesca.
Wherever it originated, this dish is a favorite in my home kitchen. It works with any combination of vegetables you have on hand.