Adapted from Bert Greene’s KITCHEN BOUQUETS, Simon & Schuster 1979 Serves four to six 1 small head of green cabbage, cored and shredded 1 tablespoon water 1 teaspoon ground turmeric 3 tablespoon olive oil 1 tablespoon brown mustard seeds 1 large white onion, finely chopped 2 to […]
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The mustard plant is a member of the same botanical family as broccoli, Brussels sprouts, kale, collards, and kohlrabi. For centuries a mustard plaster has been used as a remedy for chest colds. The culinary use involves two types of mustard; white (yellow) which is mild and […]
Read more →Serves four 6 chicken legs and thighs, with skin and bones Sea salt and freshly ground black pepper to taste About 1/2 teaspoon dried thyme, or more to taste Olive oil for sautéing About 3 to 4 cups full bodied red wine 10 raw cloves garlic, peeled, […]
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Serves four 1 to 2 pounds fresh asparagus, tough stems trimmed and peeled if necessary 1 box cherry tomatoes, washed and halved 5 to 6 large cloves garlic, minced Extra virgin olive oil for drizzling Sea salt and freshly ground black pepper to taste Few pinches dried […]
Read more →The Egyptians feed their slaves garlic to provide and prolong their physical strength. Meanwhile, the upper classes shunned garlic because of its odor; but today, everyone deems garlic a necessity for wellness. The healthy property of garlic is well founded because it is rich in minerals, Vitamin […]
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As seen in The Seasonal Chef. Column 6, February 13, 2014. Mignonette Sauce for oysters on the half shell, My heart “beets” for you salad, Roasted Yukon Gold fingerling potatoes, Roasted fillet fresh cod, Dark chocolate sauce for dipping. A romantic dinner i the best way to […]
Read more →As seen in The Seasonal Chef. Column 7, February 20, 2014. LUMP CRAB MEAT, AVOCADO, CORN, CILANTRO, AND GREENS, WITH LIME-CILANTRO VINAIGRETTE. GRILLED FILET OF BEEF KALE, AND MUSHROOM SALAD. UPDATED POTATO AND CANADIAN BACON SALAD. Hearty winter salads are the antidote to staving off the mid-winter […]
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As seen in The Seasonal Chef. Column 4, January 23, 2014 ROASTED CAULIFLOWER AND CHICKPEAS WITH BROCCOLI, GARLIC, SMOKED PAPRIKA, AND ROSEMARY. CRUDITE STEW. This year I received a fabulous cookbook as a gift from friends who knew that I’m interested in healthy cooking. The Combining As […]
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As seen in The Seasonal Chef. Column 51, December 26, 2013. SALMON TARTAR IN CUCUMBER CUPS, TOURNEDOES OF BEEF TERIYAKI, OLIVE OIL RUSSET POTATO CHIPS, JUDY’S FESTIVE HOLIDAY SALAD. A special menu for you to ring in 2014! Salmon tartar, Filet of beef tournedos, Oven As seen […]
Read more →As seen in The Seasonal Chef. Column 50, December 19, 2013. FILLET OF GREY SOLE DUGLERE, WHOLEGRAIN COUSCOUS WITH PETIT POIS, FESTIVE GREENS WITH ORANGES, AVOCADO, AND RED ONION. ‘Tis the season to be jolly, but when it comes to dinner, who has the time to cook? […]
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