Wednesday, January 18, 2017

Something to Teach

Balsamic Marinaded Duck, Roasted Potatoes and Grilled Asparagus

 I was asked to teach a class, demonstrate methods, tools and products.  Luckily I can do this.  I discussed use of a Chef's knife and Paring knife and how, making sure the fit you, they work better.  The product was a whole duck.  Taking it down to pieces was that skill.  Blanching, searing, roasting and grilling were the methods.  Not bad, simple, fast , nice and TASTY

Sunday, January 15, 2017

As Promised...

The other day I mentioned that I was doing a small event and would be featuring a de-constructed Caprese Salad with Kalamata Olive Tapenade and Grilled Salmon and for dessert a French Toast Pound Cake with Poached Pear and Raspberry/Blueberry Coulis, and here they are


Friday, January 13, 2017

Today's luncheon features a hearty salad (pictures to follow)
A composed salad with mixed strong greens, kale and chard etc, Kalamata olive tapenade, fresh mozzarella, basil and tomatoes topped with Grilled Salmon.  The pieces of a classic Caprese salad are here with additions and of course the Salmon.  Not too light or heavy, good vegetable and proteins.
Easy to do, easy to serve...just sayin'

Monday, January 9, 2017

Attentive to many of today's trends, this Kale and Chard Caesar Salad is topped with Roasted Root Vegetables rather than croutons. Gluten Free and healthier then the traditional Caesar.

Friday, January 6, 2017

A very cool morning here in NOVA and exciting times.  New food trends are finding there way into the press including Restaurant Food looking like
Street Food, we use to call this Deconstructed and Ethnic Breakfasts.
Having lived in Israel this is represented by Shiksuka, a recipe will be posted tomorrow.  For now here is another shot to whet you appetite
Bacon wrapped Filet with Pear Coulis, Seared Sea Bass with Green Sauce, Grilled Asparagus and Roasted Garlic Smashed Fingerling Potatoes

Thursday, January 5, 2017

Happy 2017!
Now, almost two years after my fall, I can say that things are beginning to normalize.
It is true to say that there are many things I can NOT yet do or do to the level I did before but I am not in hospital.
I will be posting regularly from now on so please tell your friends and neighbors.

Wednesday, October 14, 2015 I said yesterday, I am back.  Yesterday was a good day.  Day two of Aqua-Therapy. working on loosing weight and putting back muscle mass in my legs.

I have thought about the direction of the blog and feel that there need to be more recipes, skills and direction about food.
In today's world more vegetable base items are important, not excluding animal proteins but adding to them, to this end I am starting with a strong vegetable based flavoring and base item, Vegetable Stock

Vegetable Stock
Yield: Makes about 2 quarts
1/2 lb portabella mushrooms cut into 1-inch pieces.  Wild mushroom like Portobello, Crimini, Porcini and Shitake have stronger flavors.
1 lb onions, cut into 1-pieces                                                                                                                                       1 lb carrots, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
6 fresh flat-leaf parsley sprigs (including stems)
5 fresh thyme sprigs
4 tablespoons chopped garlic
2 tablespoons olive oil
1 cup dry white wine
2 bay leaves
1 cup canned crushed tomatoes
2 qt water
Preheat oven to 425°F.
Toss together mushrooms, onions, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan. Roast the vegetables in middle of oven, turning them from time to time, until vegetables are golden, 30 to 40 minutes.
Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot. Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits called found, for about 2 minutes. Transfer to stockpot and add bay leaves, tomatoes, and water. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes. Pour through a large fine sieve or a cheese cloth lined colander into a large bowl, pressing on and discarding solids, then season to your taste with salt and