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Best Mashed Cauliflower Ever

23 Mar
CAULI MASHED INGREDIENTS

Ingredients for Mashed Cauliflower

In our current Keto/Paleo/Crossfit/Whole 30 obsessed world, with bread and grains and potatoes thrown into the dustbin, cauliflower has become a favorite food. Makes sense to me! I’ve always been a huge fan. Whether it be roasted simply (my favorite) or covered in cheese sauce or somehow otherwise plated, I love me some cauliflower. 

Perhaps because I’m Cajun and our main starch was white rice, I’ve never been a huge mashed potato fan. Roast or baked potatoes? Oh my. I’ll knock an old lady over for stellar roast potatoes or a loaded baked. But somehow mashed potatoes have only been useful as a reason to enjoy an amazing gravy. (Do you really need the mashed, though? How about a bowl of gravy and a spoon? Or, really, just a bowl of gravy and a biscuit? There you are!)

Yet I’ve fallen in love with mashed cauliflower, though it took me a few tries to get right. I loved the taste from the beginning. But I could never get the consistency quite right… it was always just a touch runny. Sure, butter and cream had something to do with that but, hey, you can’t have mashed anything without butter and cream.

Finally, I had an idea and gave it a try… a little cream cheese added to the mix. Wow. Perfect consistency and same great taste, you’ll never know it’s there.

So.. below… honestly, the best mashed cauliflower you’ve ever had. With a little garlic and thyme added in, even you die hard mashed potato fans might be surprised how much you like it. Even without gravy! But whether on their own (I love these mashed all alone) or with a wonderful pan sauce… upcoming in a soon to be posted post… this mashed cauliflower recipe will become a staple. 

Mashed Cauliflower

A bowl of just made mashed cauliflower… I love it all by its lonesome.

For the recipe, click here: Continue reading

Best of 2018 Pt. 2: Everything else

20 Jan

I posted on my favorite films last week… here are my other favorites of the year:

THE HAUNTING OF HILL HOUSE

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Hill House

 

Hands down my favorite anything of the year. Anything. By far.

Mike Flanagan’s reworking of Shirley Jackson’s famous novel (he also riffs generously on Robert Wise’s wonderful 1963 adaptation, The Haunting) is, pardon my french, fucking incredible. Even the master, Stephen King, called it “close to genius.” I’ll one up my hero and say it plainly: The Haunting of Hill House is indeed genius. While Flanagan in his revision uses both the novel and film in clever ways, he’s up to something much deeper than just a horror series. At its core, the series is a penetrating and devastating family drama. It’s as if Flanagan took Ordinary People, magnified the emotional depth of that brilliant movie ten fold, then stuck it inside Jackson’s sick and twisted Hill House, “a house that was born bad.” Every episode scared the shit out of me, and each episode also hit me on a powerful emotional level. The intricacy of Flanagan’s time jumping plot is dazzling. When his technique purposefully dovetails into that intricacy, such as in the justifiably famous 6th episode, a series of single takes designed to look like one, the effect is truly mind-blowing. Don’t shy away from the series because it’s scary…  the family stuff is so universal, anyone can relate to the marvelous, human Crain family.  But be warned, it is indeed scary. Flanagan is the best ‘jump-scarer’ I’ve ever encountered. Those of us watching together starting counting how many shrieks each episode elicited from our group. And there’s this one particular scare… well, it’s the best scare of all time. If you watched the series, you know of what I speak. I had to stop this episode midstream and have a couple of shots of bourbon to calm down before I could finish the episode, though my heart was still racing hours later. As a creative, The Haunting of Hill House is the kind of narrative success that is both enervating and energizing. Enervating because I think, ‘Goodness, I could never achieve that, just stop trying” but also energizing because, for a storyteller, this series reaches the peak for which we all strive. I may never reach such a pinnacle but Flanagan and his remarkable team and superb cast of actors certainly make me want to try.

Finally, though I know people who disagree, Flanagans’ twist on Jackson’s famous last line is electrifying.

 

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The Bent Neck Lady

 

BODYGUARD

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Things are going to get intense

 

WHOA. One of the biggest hits ever in the history of UK broadcasting, Bodyguard is a short (six episodes) but far from sweet adrenaline rush I could not turn off. This is ‘call into work sick’ material, because you have to finish it. If you’ve seen it, you know of what I write. If you haven’t, the less you know the better. Richard Madden is stunning as ‘the bodyguard’, he goes deep, goodness and Keely Hawes matches him perfectly. As does the rest of the British cast. Great show, an intense blast to watch. 

HOMECOMING

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Something weird is going on

 

Julia Roberts is having one hell of a year. She gave the best performance of her life in superb Ben Is Back (see last post) and her performance in Homecoming is just as stellar. Yet she’s not getting much attention on the awards circuit… what gives?? Oh well, ultimately, who cares. After 30 years onscreen, she has become one of our best actresses and it was a joy to watch her this year. As for the show itself? Kick. Ass. A subtle mystery that really gets under your skin, I did not hear the podcast upon which the series was based so the story was new to me. Sam Esmail’s decision to approach Homecoming like a classic 70’s thriller in the vein of Alan J. Pakula et al. was a huge turn on to a film buff like me. As was his decision to score the entire series using music from those films. But you don’t have to be aware of that to enjoy. This is another one of those shows I watched and thought, ‘Wow, I wish I had worked on that.” Every performance is terrific, though I have to single out Stephan James and, in particular, Shea Whigham. His turn as a downtrodden DOJ investigator also deserves many more accolades than he is receiving. Finally, the genius move to make each episode 22 minutes instead of an hour made the show incredibly binge-able. Hear hear! Show creators, more of this in the future!

THE TERROR

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The Terror, indeed

 

One of my favorite novels, by the great Dan Simmons, became one of my favorite shows of the year. A fictionalized account of Sir John Franklin’s lost Arctic expedition in 1845, this sumptuous adaptation is an atmospheric chiller, no pun intended, superbly directed with an outstanding cast. (Again, those Brits…) You may want to subtitle it, as the accents are pretty thick. Filled with shocks and surprises and deep humanity, The Terror is yet another reason 2018 was one of the best years of television in recent memory.

THE MARVELOUS MRS. MAISEL SEASON 2

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I want to live inside this show

 

Paris! The Catskills! Lenny Bruce! Zachary Levi! Susie! Season 2 of one of the best shows on television was even better than season one. I cannot imagine what they spend on this show and/or how they get away with the production value and music budget. Sublime to watch, The Marvelous Mrs. Maisel is Amy Sherman-Palladino at her best, which is about as good as it gets. There are too many wonderful moments and performances here to even begin to start listing favorites, but may I say what a joy it was to watch Marin Hinkle’s Rose evolve this season. In the very strong likelihood you see me running around with a plunger over my shoulder, Mrs. Maisel is why.

WESTWORLD SEASON 2

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Brilliant. Frustrating. Westworld.

 

My favorite show of 2017, and, admittedly, an intense obsession, thrilled me for 9 brilliant episodes that came crashing down in the season two finale. I’ve friends I trust who love the finale, however, and I need to watch it again after some distance to see if I can overcome my misgivings. Still, those other 9 episodes. Wow. I watched each one twice without plumbing their depths entirely and am still enough of a fan to re-watch all of Season 2 before Season 3 begins… fingers crossed. 

OTTOLENGHI SIMPLE: A COOKBOOK04-yotam-ottolenghi-simple-a-cookbook.jpg

I read a lot of novels this year. And some I very much enjoyed. But for the first time, I didn’t have a novel this year I wanted to put on the list. I still read an amazing book, however: Simple, a cookbook by the extremely talented Yotam Ottolenghi. I have all of his cookbooks and use Jerusalem often. (Click here for a post covering that wonderful book.)  For me, if a cookbook is enjoyable to read and gives me just two or three killer recipes I will use for years, I’m happy.  I’ve been cooking a lot from Simple the last few months, however, and after making ten or twelve recipes, I’ve yet to hit one I didn’t love. This is a bonanza of flavor and food joy. (Do NOT miss the “baked rice with confit tomatoes and garlic”… I’m Cajun, rice is one of my favorite foods in all the world, I’ve eaten white rice happily since the day I was born. This is the best rice I’ve ever had, bar none.)  Simple is hands down the cookbook of the year. 

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The best rice I’ve ever eaten

PADDINGTON 2

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Wonderful

I quietly scoffed at a couple of friends who told me Paddington 2 was the best movie of the year. Seriously? Well… I might not call it the best of the year but having just watched this delightful movie, I agree it is one of the best for sure. A visual feast that is creative, clever and ultimately heartwarming in the best way possible, Paddington 2 is one of the very few movies on Rotten Tomatoes to score 100%. Deservedly so. Additionally, Hugh Grant is %@$# incredible in it. Like Julia Roberts, he’s been on screen a long time and his gifts are now innumerable and invisible. Great performance, great movie.

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Our bear goes to prison!

French Fries at Home

10 Aug

Oh my, I love a good french fry.

When all the elements come together — perfect size (thicker than a pencil), perfect texture (crisp outside, tender inside) and salt — there are few things I enjoy more. Particularly with a wonderful homemade aioli on the side. (Yeah, I left ketchup behind a while ago. But feel free… )

I never make fries at home, however, because it is too much of a pain and too much of a mess. Additionally, as good as a home fry might occasionally be, they never match a fry from a restaurant, given restaurants have the equipment to make amazing fries. 

Well, no longer. 

fries vertical

french fries at home

I’ve written before about an amazing chef, food writer and cookbook author I had the great pleasure to come to know, Patricia Wells. Her cookbook At Home In Provence truly changed my life, an experience you can read about here.

In her latest cookbook, My Master Recipes, she details a method of making fries at home that is very simple and doesn’t involve throwing fries into a pot of hot boiling oil. You actually start the fries in room temperature oil on the stove, so the mess is reduced almost entirely.

The result?

The best possible fries imaginable, and not just at home. They rival any fry I’ve had in my favorite ‘french fry restaurants’ all over the country. 

Steak and fries

mmm steak and fries

 

I’ve tried her technique many times now to make sure they really work. (Just taking one for the team, you know, just the kind of fellow I am.) Except for the first time, when I used too many fries and they fell apart, these fries have come out perfectly every single time. Even that first time they tasted amazing; they just were barely an inch long.

I am linking to a more detailed recipe here, which you may want to use as reference, at least your first time. A quicker reminder recipe, for those who have tried it, is below. But, honestly, even if you just use the below recipe, these really are easy and you are still going to have some killer fries! Just make sure you do the measurements right.

You’ll be stunned how easy it is, how the timing works just right every time… and of course, by how wonderful are these fries!

For the recipe, Continue reading

An Easy Fruit Crisp

13 Jul

AND A GLUTEN-FREE VERSION, TOO!

Berry Crisp

Fruit Crisp

If you are anything like me, you love fruit pie but have no patience to make crust. You lost me at rolling pin. You lost me at ‘sift’. You lost me at…

So I’m happy to present to you something just as good as a fruit pie but ridiculously easy. You don’t even have to be that precise, which is a miracle in baking. Seriously… I once started this during dinner, for people who asked for it (people have started to ask for it a lot) so I got up and prepped it, which takes about 10 minutes max. Mind you, I’d had a martini or three so I did it from memory and was pretty damn imprecise with my measuring, throwing this here, tossing this there. And it was still just as wonderful. 

It’s terrific with peaches, which are fresh right now. But I love it even more with mixed berries: blueberries, blackberries and raspberries combined. Or just one of those, if you have a favorite. Or mix in peaches, too, with all the berries. (Don’t peel the peaches, no need for that… see? Easy!)

As noted in the recipe below, if you need gluten free, just substitute Almond Flour for the regular flour. The consistency is a little different but it tastes terrific. I often do it with almond flour anyway because I love the flavor of almonds so much. 

GlutenFree crisp

Gluten-free version made with almond flour

For the recipe,  Continue reading

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. 

Continue reading

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. 

Continue reading