I like to put these dishes here as bookmarks – placeholders of sorts to help me remember them and to give you an idea of what I like to cook. Some of them still need to be “run through the mill” so to speak. Tested and refined and adjusted for what’s in season and fresh, but in general it’s the food which lives closest to my heart.
Right now – with fall and winter on the way, my emotions turn toward the hearty, warming dishes which get me through the cooler parts of the year. Grilled meats, gumbos and jambalaya. Rustic fish, poultry and beef stews with a starchy potato backbone. Rich pastas such as lasagna, tortellini and fettuccine, cannelloni and manicotti.
It’s where my heart lies. It’s the food I love to cook and eat.
I’m not the biggest fan of vegetarian food – even though I cook a lot of “veggie only” dishes. One thing I do like a lot is El Salvadorian food and preparations. Pupusas are some of my favorites when filled with meat, beans and cheese. Here is a recipe I came across that uses seasonal squash as the main filling. Give them a try.
When we say simple – we mean simple… Provided you have a Kitchen-Aid or comparable stand mixer, a marble, glass or comparable wooden work surface, and a little experience baking bread. A pure novice could probably pull this off – but might have to ask a few questions… Which is alright. We were all new at some point..
At least two Sundays a month we wake up to a dish I’ve started to call “Lumberjack Eggs”. I guess I got the lumberjack part from the fact that we use smoked North Pacific Salmon such as Sockeye in the dish.
We usually start by sweating some yellow onions in the pan with about 3 tablespoons of olive oil. We also cut 1 sweet potato and 1 Idaho white potato into half inch cubes. We drop the cubes into seasoned boiling water for about 6 or 7 minutes. The water is seasoned with garlic powder, onion powder, salt and pepper.
Start by dressing the chicken with your favorite seasoning. We use a secret blend of spices which we won’t tell you here; but salt, pepper, garlic and onion powder will get you close enough. Because we use chicken breast which can dry out if they stay on the grill too long, we sear them and mark them on both sides and allow them to par-cook for a while.