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Your dream breakfast is here

25 May

Expletives were heard the last time I served this. The phrase ‘your new crack‘ as well. And while it is a breakfast dish, you can have it any time of day. I certainly do. It’s a killer late night dish, for instance, after an extra long day at work or, well, whatever you’ve been doing late night.

I give you my Skillet Chilaquiles, a bastardized, easy version of the traditional Mexican breakfast. 

Skillet Chilaquiles2

Skillet Chilaquiles

True chilaquiles are tortillas sautéed in a spicy red or green sauce, often with shredded chicken mixed in. Fried eggs sometimes are served on top. Given my obsession with eggs, it’s no wonder I devised this version over the years using eggs as the actual sauce. What you end up with are tortillas, still a bit crispy, coasted with a luscious sheen of eggs, cheese and chilis. 

Try it once and, like me, you will start keeping all the ingredients on hand.

Chilaquiles ingredients

Ingredients for Skillet Chilaquiles

SKILLET CHILAQUILES  Continue reading

Cauliflower Pizza Crust ? A MUST TRY

11 May
Pizza Ingredients

Ingredients for Pepperoni Pizza with a cauliflower pizza crust

With Gluten-Free/Paleo/Ketogenic interest remaining at a fever pitch, it seems everyone is looking for terrific recipes with low/no carbs and no gluten. I myself am following the Ketogenic Diet; the older I get the more difficult it has become to lose weight and keep it off, damn it! (That gin has no carbs is a lifesaver.) But even if you couldn’t care less about avoiding gluten, today’s recipe — homemade pizza with a homemade cauliflower crust — is a mind-blowing must try. I’ll say ‘damn it’ one more time because this pizza is so damn good.

Pizza!

Pepperoni Pizza with a cauliflower crust

I owe this stunner to my wonderful friend Jeff, an amazing chef who constantly teaches me about cooking. He stumbled onto the recipe, perfected it and encouraged me to give it a try. Jeff and his husband Owen, btw, are in the ‘could care less’ about avoiding gluten camp. In fact, they eat more gluten than any people I’ve ever met… and yet both are annoyingly super slender. I’ll say “damn it” one more time in envy. Fortunately I love them too much to stay very annoyed. 

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Winter Greens Lasagna

11 Mar
Lasagna

Winter Greens Lasagna

Everyone loves lasagna yet I know great cooks who won’t bother to make it at home, myself included for a long while, because it seemed too much work. 

Not true, not true!

I’ve learned over the past few years lasagna can be pretty damn easy to make, particularly when someone reveals to you, as my great friend and great cook Tiffiny told me, that you don’t have to boil the lasagna noodles. That blew my mind, given the one time I tried to boil the noodles, then layer them, was a nightmare of near biblical proportions.  I never got that tray of lasagna into the oven and I never tried again until Tiff told me, no you don’t have to do that. Just layer them into the lasagna out of the box.  Genius.

Ultimately, lasagna is simply layers of flavors you stuff in the oven and bake. Yes, the layers themselves determine how good it will be and you want to make sure it isn’t too dry. But particularly with some quality store bought ingredients, you can prep and layer a terrific homemade lasagna in 30 minutes or less. Lasagna also sits beautifully so you can prep it on a Sunday, have it ready to shove in the oven when you get home Monday and then have wonderful leftovers all week. 

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Spicy “Get Well” Chicken Soup

5 Feb

I’ve been sick for a month and I never get sick. Apparently the whole world is feeling it. For me, every time it seems over, with my defenses down a different bug comes barreling in and takes over. Plus, try as I might when I don’t feel well, I don’t eat well. Comfort food city, you know?

But I hit a wall this weekend: “I’ve had enough of this $@#%~!” 

So I created a spicy chicken soup designed to shock my system with fresh, healthy and spicy ingredients, something I could detox on all week. 

Spicy Get Well Soup

Turns out, though, it also happened to end up one of the best soups I’ve ever made. This is light, fresh and incredibly healthy soup with a spicy kick.  But you don’t have to have the flu to love this soup. I’m even having it for breakfast. It’s that good. 

If you do have the flu, an appetizer of my garlic salad and a bowl of this chicken soup will have you well on the way to recovery. After a weekend of eating both, I seriously feel 100 times better.

And so I present to you: 

TOM’S SPICY “GET WELL” CHICKEN SOUP

This is a great “throw a bunch of stuff in a pot without worrying too much about the amounts and it still comes out amazing” kind of recipe. You could easily vary the ingredients and it will turn out well. But use the specific ingredients noted here the first time you make it to get the genius. Then you can start messing with it.

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Best Cookbooks 2017

13 Jan

Better late than never, right?

These lists can be a bit silly because I obviously did not read nor cook from every cookbook released this year. I am a proud cookbook whore, however, and read and cooked from quite a few. These are the cookbooks I particularly loved this year, you can’t go wrong with any of them. 

And remember, if you are building a cookbook library, always a great thing to do, I have a good primer here: Building Your Cookbook Library Vol. 1.

On to the best… If you don’t want all five (!!!), see which food type strikes your fancy and pick that one. Or just buy:

GJELINA

 

Based on the recipes from one of Los Angeles’ most highly acclaimed restaurants, this is my cookbook of the year. From the wonderful recipes, much easier than you might expect, to the technique beautifully taught including marvelous pantry items to have in your cupboard and fridge, this is a book I will use the rest of my life. These are rustic dishes exploding with fresh vegetables and amazing flavors. Fish, chicken, beef, lamb, soup, vegetarian… the book has it all. I also love how easy the book is to use… many cookbooks have spines that make them difficult to prop open on the counter. Gjelina has a wonderful spine I wish every cookbook publisher would mimic. It easily flops open and stays open right where you want it. Read, cook and enjoy.

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Your Perfect Thanksgiving

17 Nov

While this is an amalgam of previous Thanksgiving posts, I hone every year. I know you have your favorites! We all do. But trust me… add a few of these (the cocktail and the turkey in particular.. and the dips… and, well, you know… ) and you will have the best dinner ever. Hell, just follow it all! I won’t let you down. 

Not a lot of writing below… you can scan other Thanksgiving posts for more detail. If it’s on the list below, I’ve made it many times, it’s easy, and your friends and family will be thrilled. 

COCKTAIL

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Cranberry Daiquiri

This is my signature cocktail for people from Thanksgiving thru New Years. Not too sweet and incredibly tasty. Once you have the syrup made, you can make it fast anytime:

Cranberry Daiquiri

DIPS

Pim Cheese corn dip

Spicy Pimento Cheese Dip

The pickle dip is killer. The pimento cheese dip is now referred to as “crack” by everyone who has tried it. Both will make you supremely happy:

Dill Pickle Dip

Spicy Pimento Cheese Dip

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Homemade Butter… in 5 minutes

14 Sep
Homemade Butter.jpg

Butter made in 5 minutes

One of my favorite movies of all time is Rosemary’s Baby, still as chilling and brilliantly acted and directed as it was almost 50 years ago when it debuted. A favorite line in the movie has a modern relevance regarding food.

Rosemary (Mia Farrow), as you should know, becomes pregnant after moving into an old gothic apartment building on Central Park. On the advice of her doctor, she begins drinking a fresh, healthy milkshake every day, mixed and delivered by her next door neighbor, Minnie Castavet (Ruth Gordon deservedly won an Oscar for this role). According to Minnie, the shake contains raw egg, gelatin, herbs, and something called Tannis Root.

Rosemary Baby Shake 2

Mia Farrow and Ruth Gordon in “Rosemary’s Baby”

Rosemary, along with the audience, slowly begins to suspect there is a conspiracy to steal or harm her baby. Famously, very little happens in the movie yet it ruthlessly crawls under the skin. The ordinary becomes terrifying as we wonder if something is actually happening or if Rosemary’s imagination is running wild. 

When the book (1967) and the movie (1968) were each released, both phenomenal hits, our country and much of the world was in the midst of a decades long embrace of chemically created food over natural: formula over breast milk, margarine or oleo over butter, Saccharin and corn syrup instead of sugar, boxed food over food made from scratch, etc, etc. It seems so obvious now that something natural would be healthier than something created in a lab. But given years of misinformation and outright lies from both the government and food corporations, there was no reason for the public to believe otherwise. (I really despise the FDA, a rant I’ll reserve for another post.)

What’s fascinating today about Rosemary’s Baby is that the shake, made from natural ingredients, is one of the creepiest things in the movie. It becomes a focal point and a source of fear for the audience, and then Rosemary herself. A knot begins to form in our stomachs every time Rosemary takes a sip. As her paranoia increases, she finally snaps and revolts against what she perceives is being done to her. Rosemary then delivers the line I love:

“I want my vitamins from pills, like everyone else!”

Crafted and created in a lab is what was healthy and normal to audiences at the time. Natural was not. Even with our modern perspective, we are thrilled when Rosemary takes this stand. Is she too late? Is anything actually wrong? You’ll have to watch this brilliant movie to find out. (Note: It’s free if you have Amazon prime… the movie is gorgeously shot by William Fraker so try to watch it on a big screen!)

We are thankfully moving away from the days of margarine and corn syrup (lies, LIES!) and the idea that crafted in a lab is good for you. We have returned to the wonderful knowledge that something as simple and wonderful as butter can be enjoyed without the guilt that was thrust upon us for years. It actually is healthy!

Yet true, decadent butter is still hard to find, at least in the USA, thank you FDA. Years ago I was in Italy and ate at a small family owned hotel/restaurant on a farm. After I sat down, they brought me bread and butter. I tasted the butter on the bread and thought my head would explode. I’d never tasted anything so good. I called the owner over and in my very broken Italian kept asking him, ‘What is this??” He kept shrugging and saying, “It’s butter.” I kept saying,  “No, this is NOT butter.” He became frustrated and looked at me like a stupid American and finally threw up his hands. “It’s just butter!” I realized later it was butter that had been churned that very day, with no pasteurization. My goodness, was that incredible butter, so different than what we buy in most stores. 

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Il Falconiere

I’ve recently discovered you can make such butter at home, fast, without a churn! All you need is some heavy (whipping) cream and a food processor. With basically no effort at all, you will have fresh, incredible butter. Give this a try (and let me know what you think!)

For the recipe, click here: Continue reading