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While I never really liked Eggplant as a kid, I’ve really grown to like it over the years. I still think it’s a bit of weird vegetable…kind of like a cross between a squash and….a….sponge? Which I know doesn’t sound appetizing, but they really are tasty. In this recipe video, I show you one of my favorite applications, stuffed Eggplant. I happen to be using baby eggplants that
Steak Fries, are really just big fries right? Pretty much…with the exception that my wife likes a steak fry a whole lot more than a standard fry. In fact, as fries gets thinner, her smile successively turns around, into an sad little frown. As a husband and cook who knows what’s good for me, that means, when I’m in the mood for fries…I’m really in the mood for Steak Fries. In this recipe vi
Man there are a whole lot of coleslaw, and coleslaw like recipes. Obviously, you can use a ton of different ingredients….then of course, the variations on dressings, is almost as endless. I could spend a few years creating a website solely dedicated to coleslaw, but I’m not going to do that. Instead, this recipe video, I’m going to show you a fairly simple, straightforward coles
It seems like Portobello mushrooms where just made for the grill. Their size, and thickness, make them sturdy enough to take the direct heat, and the manipulation required for grilling. I really love the charred smokieness they pick up on the grill, and the firm, almost chewy texture they get. In this recipe video, I show you how to grill a couple portobellos,
I love cooking a roast chicken. Even the most straight forward preparations or they are tender and delicious. In this recipe video, the chicken itself is simply prepared; as is some cheesy polenta; as is an easy mushroom sauce. But the combination of the three, create a complete meal, with complex flavors and textures – perfect for Sunday supper any time of the year, but especially as summer
One of the more under-utilized sides dishes (at least in the starch category) is polenta. Polenta is simply ground corn…and generally the same as Grits – although some will point out the corn may be ground to different sizes, and/or be from yellow as opposed to white corn. When simmered in water, the hard bits of corn soften up, just like pasta, to form a porridge, that is great on its own, b
Some might argue the prevalence of French Fries in our American diet is troubling…I am not of them. While I recognize, stuffing fries down our throats, morning, noon and night, may not be the greatest health choice, they are simple too tasty, and too perfect a side, to banish. They are also, not all that hard to make at home. I know people that get nervous when thinking about deep frying at
The celery root is an ugly, dirty vegetable…but it also proves the rule that you shouldn’t judge a book by the cover, because you can make some damn good food with them. In this recipe video, I show you how to make a celery root puree – which is basically a take on traditional mashed potatoes. I make my celery root puree with about 50% celery root, and 50% potato, in the same style as mashed
Potatoes, cream, butter….three ingredients that I gotta say are pretty darn good together. Add a some sautéed leek and it’s even better. Put them together in a gratin, with a golden brown, crispy crust, and soft creamy center, and you’ve got one of the best potato side dishes out there. In this recipe video, I show you how to make a Potato Leek Gratin,
Near the top of the any “comfort” food list should be the classic mashed potato. Besides my Irish roots forcing my love of the simple potato, there are intrinsic properties that just about everyone is going to love. You can have them chunky or smooth, whipped or mashed, or simple or flavored (like blue cheese mashed
