Healthy and Delicious Cooking

For some fortunate reason, there is an abundance  of shishito peppers at the farmers market this summer, and I am trying to use it at every possible opportunity. However, they are always sold in small amounts and I wanted to find a way to stretch their use by using  them as a condiment, and intensify their flavor.  Fresh salsas are a great way to enjoy the flavors while brightening a grilled meat, a stir-fry of vegetables, or sim ply, a piece of toast with a creamy burrata. A small amount is packed with flavor, and goes a long way. Make a batch, bottle and refrigerate, and enjoy in several preparations. Be creative. It's the spice of life. RECIPE 1 lb. shishito peppers salt and pepper 1 1/2 cups olive oil 4 garlic clove, smashed 1/3 sherry vinegar Heat a cast iron pan until smoking, and grill the peppers in a single layer. Cook tossing until the pepper are blistered on the surface   (You will probably have to do this in two batches).  Transfer to a cutting board and al

The past 3 months have been a journey of pain, frustration, wonderment, and profound gratitude. Unable to do much of anything, I had the love and support of my wonderful friends, my amazing family and an incredible partner and husband. As cranky as I was I eagerly anticipated one delicious dinner to another, prepared daily, by Michael. My plan was to blog about each recipe so that I would remember these wonderful meals, but that proved to be a little too ambitious given the discomfort that I was in. Today, I am nearly mended and hoping to resume my life as it once was. Best of all, I am back in the kitchen, cooking for those I love. However, I intend to cherish the memories of those lovely dinners from a generous and loving guy, and share some of my favorites.   This is one of them. This dish is especially good when tomatoes are in season.  It is quick and easy, yet warm and comforting. A ccompany with a salad and a baguette, (or Microwave Rosemary Potatoes* a la Michael) add a glas

My cooking days are on hold for while due to an unfortunate accident that's left me chair- ridden for a few months. Luckily, I have an amazing partner whose culinary talents exceed mine. Even during these difficult times life continues to be an adventure in food, and every night brings a delicious treat. Ones life may turn on a dime, and the challenges may seem endless, but everyday holds somethings  to be eternally thankful for. For me, they are too numerous to list.  My husband Michael and his delicious meal preparations, are definitely 2 things that I am not only grateful for, but look forward to with high anticipation. Though he is a wine consultant, he spent many years in the hotel/restaurant industry, and his culinary expertise still shine. When the fish is fresh and seasonal, the simplest preparations are the best. My daughter, Sarina, was visiting, and the menu was Fried Smelts with a Lemon Aioli and Sautéed Kale. We crunched them up, bones and all.  It is very hard

I can't believe it's been 7 years since I started this blog, with encouragement from my children and friends. I was unemployed and miserable and my solace was cooking and revisiting dishes from my youth. People started asking me for recipes and a friend suggested a blog. I was quite prolific in those initial months, and without sounding overly dramatic, my new found hobby saved my sanity in those trying times. Staying focused and being somewhat creative (I was hopelessly computer inept) kept me from sliding into depression and panic. It also made me more confident with the computer as it taught me to explore different programs and apply them to my profession as a healthcare provider.                              Eventually, I did land a job, and my daily duties of work and home made my blogging increasingly erratic. Once again, my children's encouragement was reinforced when they presented me with a new computer for my birthday. I thought it fitting that I begin with

Unlike my husband, who came from an all American meat-and-potato tradition, I did not grow up with big cuts of meat. My father liked his meat well-done (also known as cooked to death). Most of the steaks that I had consumed were not to my liking, either too rare or tough as shoe leather. I would like to give a shout out to Peter Lugers where I discovered the meaning of a great steak, and was truly amazed. The only exception to my steak reservations was my Grandmother-in -law, Ruth's, braised  steak with loads of onions and beef broth. The result was a velvety delicious, melt-in-your-mouth delight. A thin cut, like hanger steak is perfect but even cheaper cuts, such as cubed or chuck, would be fine because the hour of braising  renders it incredibly moist. Many believe that this is killing a good piece of beef, but that is the point. The meat doesn't have to be a prime  cut, which is crucial in cooking a broiled or grilled steak. You don't have to break the bank (which

Every weekend I make a green sauce out of all the various greens that I have purchased from the Farmers Market. This can include turnip, radish, carrot,   and beet greens, kale spinach and any mixture of herbs. I blend it with as many cloves of garlic as my mood inspires, and top it off with a generous pouring of my Lebanese Olive Oil. Sometimes I add lemon juice, but more often than not I just season it with salt and several grinds of pepper. The uses for this sauce are numerous. It is always on one of my Sunday pizzas, I add nuts and cheese to make a pesto for pasta recipes, I blend in olives for a sauce for grilled meats, and use it as a base for salad dressings, dips and a variety of sauces such as a Green Goddess or a Yogurt-Herb. Seasoning can always be adjusted. That is why keeping it simple, at first, is best. You can always add spices and ingredients depending on the type of cuisine that you are preparing. The taste can vary with the kind of greens and the amoun