Archive | Uncategorized RSS feed for this section

No Cook Farmers’ Market Pasta

25 Jul

If you follow the blog, you know how much I love vegetables. Which means you know how much I love a good farmers’ market. And while I love farmers’ markets all year round, it’s hard to beat a farmers’ market in the summer, bursting with the best of fresh vegetables, tomatoes in particular.

Given all these stated loves – and to avoid cooking too much on a hot summer day – I came up with a ‘raw’ pasta sauce that, all humility aside, will blow your mind. After a few variant experiments, I landed on a recipe that is just about perfect. It’s pretty easy too, even though it involves a little dicing and chopping.

FM Pasta ingredients

Ingredients for Farmers Market Pasta

While I like to let the ‘sauce’ sit for 30 minutes to an hour before tossing with the pasta,  to get really flavorful, if you are in a hurry you can start your water boiling, then start prepping the “sauce” and by the time the pasta is finished, the “sauce” will be ready.  Quick, easy and delicious. The recipe is very forgiving, too – have a little more tomato, corn or chili on hand? All good. In fact, the more of the vegetables the better.

You can also vary it, depending on the vegetables you like. Do you have a ton of zucchini or squash? Not a problem, dice it up and add it in. Same for just about any of your favorite vegetables. But the first time you try it – and you must – make it as written below. Be sure to include the herbs, the mint in particular. The mint makes a big difference. Be sure also to use the goat cheese, even if you think you don’t like it. You’ll never know this has goat cheese – people who swear to me they can’t stand goat cheese love this pasta – and the small amount of goat cheese adds a delirious creaminess, particularly when it melds with the juices from the tomatoes. (If you don’t like tomatoes, there’s no helping you, it’s beyond my significant gifts.)

I’ve made this dish a few times the past couple of weeks to prep for the blog post and each time I made it, everyone who tried it raved. 

Trust me. This is a keeper.

For the recipe, click here to Continue reading

A Food In Film Event

21 Feb

Love food? Love film? Love food in film?

For my Texas readers, I’ll be in Fredericksburg on Friday, March 3rd at the gorgeous Hoffman Haus hosting a “Food In Film” charitable event for The Hill Country Film Festival and a wonderful Film Camp for children HCFF presents every summer.

hoffman-haus

Hoffman Haus Great Room

Food In Film Event

I’ll be showing and discussing many movie clips about food, including scenes from Annie Hall, Moonstruck, The Godfather, Big Night, Julie and Julia and Lady and the Tramp. 

the-godfather-image

The Godfather

Executive Chef Judd Wood of Otto’s German Bistro has created a wonderful 5-course meal, aligned with the clips, that will be served as we discuss food in film.

maxresdefault

Big Night

The event is hosted at the beautiful Hoffman Haus Bed and Breakfast, a truly wonderful location.

If you’re in the area, please come out. This is our second year running, it’s for a good cause and it is a lot of fun.

Click here for more info and to get tickets: Food In Film Event

maxresdefault-1

Lady and the Tramp

breakfast

anniehall_055pyxurz

Lobsters in “Annie Hall”

 

Thanksgiving Sides

21 Nov

Few things make me happier than Thanksgiving side dishes. I certainly love moist turkey with crisp skin but ultimately a plate of side dishes is all I need. While I gave you some excellent sides in the Thanksgiving post, here are a few more that will wow anyone at your table .

Recipes and at the bottom of the page.

DRUNKEN  MUSHROOMS

0b0n5w4hmxwowmky3vfvvcujxt0k

My good friend Elizabeth Boyd, a wonderful chef, shared this recipe a few years ago and I have been making it ever since. And not just on Thanksgiving! I make them any time I want deliriously good mushrooms.

Except for the ridiculously long cooking time, these are also very, very easy. Don’t let the cook time ward you off. You start them and then basically forget them.

Mushrooms don’t come any better.

NOTE: If you have a large pot, make a double batch. They reduce considerably and also freeze beautifully. You really can’t make too many of these mushrooms.

ST. ELMO’S CREAMED SPINACH

rfl_3658I visited Indianapolis for a film festival a few years ago and fell in love. Who knew? What an amazing city. I also fell in love with St. Elmo’s Steakhouse, a killer restaurant with a world famous Shrimp Cocktail. Seriously, this clubby restaurant with martinis and steaks to die for is worth the trip alone. And then there is the house recipe for Creamed Spinach.

creamed-spinachI love greens cooked just about any way but creamed spinach?? (Or kale, or chard or…) Life doesn’t get much better. This is an easy and particularly terrific version, one I’ve tweaked just a little.

CRAFT’S CREAMLESS CREAM CORN

mirage-heritage-steak-creamed-cornThere are a lot of great creamed corn recipes out there. I’ve even posted one before. This year, however, I went to Tom Colicchio’s CRAFT and had his version of ‘creamed corn.’ When I tasted it, I thought it might be what heaven tastes like. If you like corn, this is The Recipe of all corn recipes. And no cream! Just corn, wonderful corn. Damn.

Here come the recipes and links. Have a wonderful Thanksgiving everyone!

Click for the recipes: Continue reading

A Movie for the Political Season Vol. III

6 Nov

In June of 1979 I was in Dallas, Texas visiting one of my best friends, Lauren Linn. We were dropped off at the movies by our moms who wanted some time away from us. Lauren and I wandered into Being There and my life changed. 

1pwh9ts

Starring Peter Sellars in his penultimate performance, Shirley MacLaine and Melvyn Douglas, the Being There is about a simpleton, Chance the Gardener, who stumbles into the world of Politics in our nation’s capital.

 

01-1311

Chance the Gardener walking the streets of D.C.

 

It’s a remarkable movie with a genius screenplay by Jerzy Kosinski, based on his short novel by the same name. New York magazine called the stye “deadpan slapstick” which is not far off. It’s a very subtle movie yet at the same time outrageously funny, not in a Bridesmaids / Hangover kind of way but in that the situations that develop are outrageous and then funny. Yet as ridiculous as the situations become in the second half of the movie somehow as movie spirals forward and Chance finds himself higher and higher in the political world, everything remains very down to earth believable. What happens to Chance might indeed be ridiculous yet at the same time everything makes rings true. Which is part of the deft genius of the movie.

For the rest of the post, click here: Continue reading

Short Rib Stew

30 Oct

Fall has arrived. Which means in Southern California we are lucky if it gets down into the 60’s! Still, we’ve had some wonderful gray days as of late which means I don’t need to make up excuses to make food that sings of Autumn. 

short-rib-stew

Short Rib Stew

One big Fall favorite is a beef stew recipe I’ve developed over a number of years using short ribs instead of stew meat. This is an easy recipe in that any level of cook can prepare it. It takes a little time, yes, as it has a number of steps but each step is simple. The beauty of the recipe is you can make it on a day when you have some time to putter in the kitchen — I usually do this on a day when I can do emails or other work while each step is cooking or when I want to cook other things at the same time.

Making it on such a day is perfect because the stew freezes beautifully for later use or, if you are having people over for dinner or you want dinner/lunch later in the week, make the stew a day or two or few before and let it sit. It only gets better with time. Then the day you serve/eat it is a breeze.

Finally, it is difficult to mess up. This is a dish that won’t be ruined by adding a little more of this, a little less of that, excluding an ingredient you don’t like, etc. Make it as is and you will love it, but if you adapt the recipe or start just throwing things in the pot, it still will turn out well. 

This stew is perfect for the Paleo/carb free crowd as well. Eliminate the already small amount of flour (a substitution is included), then serve it a way I love which is over sautéed spinach rather than potatoes or pasta. Voila.

Give it a try and let me know what you think.

For the recipe, click here: Continue reading

Your Ultimate Green Salad

11 Aug

Oh my, do I love salad. Of all kinds. Cobb Salad, Antipasto Salad (coming soon), Cole Slaw, Greek Salad, Salad Nicoise, Panzanella (OMG), Tabbouleh, Caprese… I can’t get enough. And while my ‘last meal’ would probably include a Caesar Salad, ultimately my favorite salad is a green salad. Of a very specific kind.

Green Salad Ingredients

Green Salad ingredients

One reason I love green salad is that I love lettuce. Love. It. Basically, I’m a rabbit. Years ago I saw my dear friend Tanja eating lettuce out of a bag like potato chips and I thought, ‘Yep, that’s another reason why we are such good friends.” Crispy, crunchy heaven, that lettuce. The basis for all green salad.

The term green salad, however, can conjure an image of a pitiful scattering of withered lettuce served for free before something better arrives. As the late great comedian John Pinette said, “Salad is not food. Salad comes before food. Salad is a promissory note that food will soon arrive. If my brain sees a salad it says ‘Something good is going to happen soon, wait right here.'” This might be true at a low-rent diner but it misses the genius of an amazing green salad.
CLICK TO Continue reading

Why Black Lives Matter Matters

12 Jul

For many years I was very ‘involved’ politically. During that time I had passionate experiences on both sides of the political aisle. It has been years, however, since I’ve posted anything publicly. A few years ago, a frustration and weariness set in, causing me to think “What’s the point?” I also realized I was doing more harm than good given my predilection for winning any argument no matter the cost or even whether I was on the right side of the debate. There was also my intense viewpoint, i.e a big fat mouth. So I’ve remained silent, for the most part happily so. 

Like everyone else, the events last week unnerved me. After a lot of thought, I decided to make a rare post on events more weighty than food and film. 

For those who don’t know me, a few declaratives are in order that relate to the title of this essay. Few people will agree with me on every one of these statements of belief. I humbly ask you to continue reading if you react negatively to any of them. Nor am I asking you to agree with me when you have finished. Just hear me out all the way.

As for my declarative statements:

Socially I have ended up fairly liberal, though I definitely have a few conservative positions as well. I am a believer in God, a person of faith. I cannot stomach either of our presidential candidates. I believe in the Second Amendment, but that does not include the right to automatic weapons. You could not find a more ardent, fierce supporter of the police, our amazing men and women in blue. And I believe the statement ‘Black Lives Matter’ is of the utmost importance, though it took me a while to accept this last belief.

Continue reading