This morning I am back on CBS12 Daybreak with Kara Kostonavich, featuring my “fresh fast & affordable” recipes.  Today’s focus: simple “dinner for 2″ Valentines Day recipes… They are packed with flavor and utilize all fresh ingredients, which will save you a lot of money.  I would say the most expensive ingredient is your time - but even that won’t cost that much but it will appear that way to the one you are trying to impress!!!  The first dish is a rustic -casual dinner.  So, if you are planning on lounging on the couch and watching a movie - this is your go-to.  The second beef recipe is a bit more refined but still easy to put together in no time!  The last is a great eggs benedict alternative!  Valentine’s Day does not fall on Sunday every year so take advantage and have some breakfast in bed!!

Comfort Chicken Stew with Zucchini, Tomato & Olives

(Serves 2) approximate time- 25 minutes, approximate cost - $16

5 chicken thighs - cut into quarters (boneless - skinless)

1 small Vidalia onion - coarsely chopped

1 clove garlic - minced

1 large green zucchini - cut into 2 inch x 1/2-inch strips (or as close to that as you can!)

5 plum tomatoes - cored and cut into quarters

1/2 cup pitted kalamata olives - cut into half lengthwise

1/2 cup chicken stock or water

1 1/2 Tablespoon sherry vinegar

olive oil, salt & pepper

all purpose flour (I know I never use flour - but a small amount thickens your stew and keeps your stovetop clean!)

1/2 Cup fresh herbs - basil & parsley (optional)

1. Heat a medium size pot on high with 2 Tablespoons olive oil.  Pat chicken dry with paper towel and season with salt and pepper.  Gently toss with limited flour to lightly coat. (Note: this is to slightly thicken your stew and avoid splattering oil all over your cook top - it is worth it!!!)
2. Place chicken in pan and brown for 5 minutes. (Note: do not continuously stir your chicken - this causes your pot to cool down and will make your chicken stick to pan = a huge disaster.)
3. Add onions and garlic and continue to cook for 3 minutes.  Reduce heat to medium and add zucchini.  Season lightly with salt and pepper. Feel free to keep a consistent stir on your meal at this point - scraping the bottom with a wooden spoon- it is safe and anything that sticks to the bottom = flavor!
4. Cook for an additional 3 minutes and add your tomato.  Continue to cook for an additional 3 minutes and add your sherry vinegar and stock.  Be careful it will create steam and a strong aroma from the sherry vinegar.
5. Reduce your heat so the liquid is at a slow simmer.  Stir to incorporate ingredients and cover.  Allow to cook for 5 minutes covered.  Add fresh herbs.  TASTE and adjust seasoning with salt and pepper if necessary.

Pan Roasted Beef Tenderloin Tips with Asparagus & Red Wine

(Serves 2) approximate time- 20 minutes, approximate cost - $24

1 lb. beef tenderloin tips - sliced into strips

2 shallots or 1 small Vidalia (sweet) onion - minced

1 clove garlic minced

3/4 Cup Red Wine - use a touch of the bottle you are having with dinner

1 teaspoon sugar

1 Tablespoon unsalted butter  (it’s only 1 Tablespoon - relax!)

1 bunch asparagus

olive oil, salt & pepper to taste

1 teaspoon fresh thyme - coarsely chopped (optional)

1. Heat a medium sauté pan over high heat with 1 1/2 Tablespoons.  Season sliced steak tips with salt and pepper.  Add steak to pan and sear 2-3 minutes per side for medium-rare.  Remove from pan and reserve.  Add shallots and garlic and season with salt and pepper. Sauté for 3 minutes or until golden brown.  Add wine, sugar and optional thyme and reduce heat to medium.
2. Allow wine to reduce by half.  Add butter and stir with wooden spoon until the butter is fully emulsified into the red wine-shallot mixture.  Remove from heat.
3. Turn your broiler on high.  Season asparagus with salt, pepper and 1 Tablespoon olive oil.  Lie out on tray and place directly under broiler for 2-3 minutes depending on thickness.  You want the asparagus to still have a crunch when tasting. (Note: optional - you could always grate some parmesan cheese on top of asparagus for some added richness - why not it is Valentine’s Day!)
4. To serve, return red wine and shallot mixture to medium- low heat.  Add beef tips, with any juice that has resided on reserved plate.  Toss well, place beef next to asparagus and drizzle sauce around plate.

Poached Eggs with French Bread, Proscuitto & Tomato Compote

(Serves 2) approximate time- 20 minutes, approximate cost - $13

4 extra large eggs

1/8 lb. thinly sliced proscuitto

2 very ripe large bulk tomatoes - coarsely chopped

1 1/2 cups arugula

1/2 lemon

1 sourdough baguette or favorite loaf of bread  - sliced diagonally 1 inch thick.

1 Tablespoon white wine vinegar (if you do not have any - just use the other half of the lemon)

olive oil, salt and pepper

1. Place tomatoes in a small sauté pan off of the heat with 1 Tablespoon olive oil.  Season with salt and pepper and place on medium heat until they begin to simmer in pan.  Cover and cook for 3 minutes.  Remove top, taste to adjust seasoning and reserve.
2. Toast your sliced bread and then drizzle generously with extra virgin olive oil.
3. Bring a small pot of water to boil.  Add the vinegar (or lemon) and 1 Tablespoon of salt. Crack 2 eggs into a small bowl.  Using a slotted kitchen spoon, stir the boiling water counter clockwise, in order to create a whirlpool.  Add eggs and be careful the water does not come to a fierce boil again.  (Note: a simmer is what you are looking for.  Also, if you move your pot so the front part is actually off the heat, it creates a tidlewave motion that helps fold the egg together).
4. Cook the egg for 2-3 minutes, remove with a slotted spoon and reserve in bowl.  Repeat process with other 2 eggs.  Place the eggs on the toasted olive oil bread.  Pour the warm tomato compote over the top and finish with some proscuitto on top.  Serve with some arugula that you can toss with the fresh lemon juice and a drizzle of olive oil.

The first dish entails shrimp from the waters in Key West.  They are full of flavor and local, so you can find a good deal on them in local fish markets.  Shrimp is a very light protein, so rather than eat a lot of them to be content, which will make you sick of eating the same ingredient, I pair it with a “fresh” starch.  Fresh potatoes are not the bad guy everyone thinks they are.  I simmer these great tasting Fingerling Potatoes in water, lemon and salt.  Toast them with the peas and finish with fresh tomato & herbs - a great lunch or dinner!!

Pan Roasted Key West Shrimp with lemon & herb fingerling potatoes, fresh peas & tomato

(serves 4)    approximate cost - $29   approximate time - 40 minutes

2 lbs. large key west white shrimp - peeled and vein removed

1 clove garlic - minced

20 fingerling potatoes ( or 10 small yukon gold potatoes)

1 lemon

1 pound fresh snap or snow peas ( ends trimmed off)

2 cups halved cherry tomatoes or chopped plum tomatoes

1 cup parsley - coarsely chopped

salt, pepper and olive oil

1. Using a small sauce pot, bring water to a boil and 2 Tablespoons salt.  Add peas and cook for 3 minutes.  Remove and place in ice water to stop the cooking process and retain the crunch.  Add the potatoes to the already boiling water and simmer for 15 minutes or until a small knife can be easily pierced through center.  Once cool enough to handle, slice in half (optional).
2. Heat 1 Tablespoon olive oil in large saute pan on high for 2 minutes.  Add garlic and shrimp and season with salt & pepper.  Cook shrimp for 4-5 minutes or until cooked through.  Remove from pan and squeeze 1/2 of the lemon over the cooked shrimp.
3. Return the same pan to medium heat and add 1 tablespoon olive oil to the pan again.  Add the potatoes ad brown slightly for 3 minutes.  Finish with the crisp peas and tomatoes.  Add the parsley and remainder of lemon juice.  TASTE and adjust seasoning.  Serve along side roasted shrimp.

The second recipe is everyone’s “goto” meal - chicken.  It sounds boring but here is a new perspective and tip to stay away from the dry and over cooked chicken dishes everyone despises!… I slice the boneless-skinless chicken breasts into small filets.  This not only allows quicker cooking but if you season with lemon zest, herbs, salt & pepper, the flavors penetrate the smaller pieces a lot faster, which creates more moisture and a juicy slice of chicken.

Marinated Chicken Filets,  baby zucchini & avocad0 and green beans with shallot

(serves 4) approximate cost - $17   approximate time - 35 minutes

4 boneless-skinless chicken breasts

1 cup parsley - coarsely chopped  ( cilantro or basil is a nice substitute)

1 lemon - zest & juice

1 pound baby zucchini - sliced in half ( use 2 small zucchini, 2 small yellow squash - roughly chopped  as alternate)

1 avocado - removed from skin and chopped

1 pound green beans - base stem removed and placed in boiling salted water for 4 minutes

2 shallots  & 1 garlic clove - minced

salt, pepper & olive oil

1. Slice the chicken breasts into equal size filets ( approximately 5 per breast).  In a small bowl, toss chicken with parsley, lemon zest, 1 Tablespoon olive oil and salt & pepper.  Allow to marinade  for 10 minutes.
2. Heat a non-stick saute with 1/2 Tablespoon olive oil on high heat for 2 minutes.  Add chicken and brown well on all sides.  Chicken should take approximately 3-4 minutes to cook.  Remove and squeeze fresh lemon over chicken filets.
3. Add baby zucchini and season with salt and pepper.   Reduce the heat to medium and continue to cook for 5 minutes or until the zucchini is tender.  TASTE and adjust seasoning.  Place in serving dish or on plates.
4. Add the garlic, shallot and 1 Tablespoon olive oil to the same pan on medium heat and cook for 1 minute.  Add green beans and toss well.  Serve with baby zucchini and the chicken filets on top.

The third Fresh, Fast & Affordable recipe can be a quick dessert or a great breakfast alternative to pancakes!  It is a clafoutis, which is a very classic, yet rustic, French dessert that originated in the Limousin region of France.  I love it because you throw all of the ingredients in a blender, heat a pan, decide what fruit you are serving with it and call it a day!  No whisking, whipping, folding or any other exercise you are not looking for - just a push of a button and you are good to go.  Best part is, you probably already have all of the ingredients to make it right now!!!

Clafoutis with pitted cherries and powdered sugar

(serves 4)  approximate cost: $11  approximate time: 25 minutes

Grilled Chicken Tacos with roasted onions, peppers & tomatillas ( serves 4)  approximately $16

3  chicken breasts ( grilled or possibly left over from another recipe)

1 red onion - coarsely chopped

3 peppers - coarsely  chopped( red or yellow)

6 tomatillas - core removed and coarsely chopped

2 limes

soft or hard taco shells ( your choice)  I prefer the soft!

olive oil, salt & pepper - to taste

1. Season chicken (if you are not using leftovers) with salt and pepper and drizzle with olive oil.  Grill 4-5 minutes per side or until fully cooked.  Squeeze the juice from 1 lime over chicken after fully cooked and allow to cool to room temperature (note: you could also cook the chicken in a saute pan or oven)
2. Once cool, dice the chicken breasts and reserve.
3. Heat a medium saute pan with olive oil on high heat and add red onions.  Season with salt & pepper and saute for 3 minutes.  Add peppers, season with salt & pepper, and continue to cook on medium heat for an additional 3 minutes.
4. Add tomatillas, season with salt & pepper and squeeze fresh lime into vegetable mixture.  Cover and cook 5 minutes on low heat.
5. Remove from heat and add diced chicken.  Taste and adjust seasoning according to your likeness  (note: now is a good time to add hot sauce if that is what you are into)
6. Serve along side taco shells and the classic condiments ( lettuce, tomatoes, sour cream, fresh cheddar & salsa) and allow everyone to create there own.  Have fun!

Top Round Beef Kebabs with Tomato Relish (serves 4)  approximately $19

1 pound beef top round - cut into 1/2 inch squares

1 teaspoon cumin, coriander,  and dried oregano

1 large yellow squash - sliced into 1/4 inch pieces or large chunks

1 large green zucchini - sliced into 1/4 inch pieces or large chunks

2 peppers (red or yellow) - cut into 1/4 inch pieces

3 tomatoes or 1 pint cherry tomatoes - coarsely chopped

olive oil, salt & pepper to taste

10 - 8 inch skewers (**tip**soak in water overnight to avoid burning)

1. Toss the cubed beef with the dried oregano and spices.
2. Start with the top round beef cubes, alternate each vegetable with a marinated piece of top round in order to create your kebab.
3. Season kebabs with salt & pepper and heat grill or saute pan on high heat.  Cook kebabs on high heat for 3 minutes per side.  Since the top round is not a lean cut - it needs to be cooked on a high heat in order to cook quickly, which actually makes it more tender (note: if you prefer well done steak - place kebabs in oven at 400 degrees to finish cooking).
4. Place tomatoes in small saute pan and season with salt & pepper.  Place on medium heat with 1 Tablespoon olive oil and allow the tomatoes to break down and release its water - approximately 3 minutes.  Taste and serve as a sauce for the kebabs.
5. Serve the kebabs with whole grain rice and cook any leftover vegetable slices in order to mix with rice for added flavor and texture.  Enjoy!

Turkey-Vegetable Mini-Burgers (serves 4)  approximately $17

1 1/4 pound ground turkey

1 medium zucchini - coarsely chopped

1 medium yellow squash - coarsely chopped

1 red onion - coarsely chopped

1 bunch flat leaf parsley - coarsely chopped

1 Tablespoon of spicy mustard, ketchup & worchestershire sauce

olive oil, salt & pepper to taste

1. In a medium size mixing bowl, add ground turkey, chopped vegetables, parsley and mustard, ketchup and worchestershire sauce.  Season with salt and pepper and combine well to form your burger mixture.
2. Decide on the size of your burgers and gently form into patties. (**tip**use a small ladel or spoon to measure the burger size so you can ensure the same cooking time for all of the patties)
3. Heat a large saute pan or fire up your grill.  If using a saute pan, add 1 Tablespoon olive oil and over medium-high heat cook your burgers for 4-5 minute per side.  (note: to ensure even cooking I always suggest placing the sauteed burgers in a 375 degree oven for an additional 5 minutes)
4. Serve your burgers with condiments, small rolls or slider buns and to compliment the taste of the turkey & vegetables, I recommend sweet potato fries for a side dish.

Hanging with elmo & grover in the kitchen at cbs12!

Below are the recipes for the “fresh, fast and affordable” recipes seen this morning on CBS12 Daybreak.  I was pleasantly surprised when I ran into Elmo and Grover this morning, so we hung out of for a bit while I finished my recipes…. My first recipe, the marinated flank steak was eaten so fast by the crew I did not get a photograph…

fresh, fast & affordable…marinated flank steak with roasted mushrooms, spinach and Mom’s brussel sprouts

(serves 4) approximately 25 minutes and $19

2.5 pounds trimmed flank steak

2 cloves of garlic crushed and chopped

2 Tablespoons fresh parsley coarsely chopped

¾ pound assorted wild mushrooms  - coarsely chopped

2 bunches of fresh spinach – washed

1 Tablespoon sherry vinegar (optional)

½ pound brussel sprouts – base trimmed and sliced in half

salt and pepper

4 Tablespoons olive oil

1) heat oven to 400 degrees.  Toss brussel sprouts with salt, pepper and 1 Tablespoon olive oil.  Place on baking tray on bottom oven shelf.  Allow to roast for 15 minutes or until golden brown and tender.

2) mix garlic, parsley and 1 Tablespoon olive oil.  Rub on both sides of steak and season with salt and pepper. Grill or sauté steak for 6 minutes per side on medium heat.  Remove from pan and place in an oven safe dish.  Finish in oven for 5 minutes for medium rare or longer for desired doneness.

3) heat a large sauté pan with remaining 2 Tablespoons olive oil.  Add mushrooms and allow to cook for 3-5 minutes.  Season with salt and pepper and continue to cook until the mushrooms are wilted, browned and the pan is dry of any water released from mushrooms.  Add spinach and sherry vinegar.  Toss with mushrooms.  TASTE and adjust seasoning.

4) allow the steak to rest for 10 minutes after removing from oven.  Slice the steak and serve with roasted brussel sprouts, mushroom and spinach.

fresh, fast & affordable…turkey cutlets with fresh rosemary, zucchini “pasta” and asparagus

(serves 4) approximately 30 minutes and $18

1 turkey breast – skin removed and sliced crosswise into cutlets

2 Tablespoons fresh rosemary – chopped finely

3 green zucchini – sliced into thin strips

1 red onion – coarsely chopped

2 bunches green asparagus – 3 inches trimmed from base

1 large ripe tomato – coarsely chopped

salt and pepper

3 Tablespoons olive oil

1) heat grill or sauté pan on HIGH.  Season turkey cutlets with salt, pepper, rosemary and drizzle with 1 Tablespoon olive oil.  Grill or sauté 3-4 minutes per side until turkey is cooked through.

2) heat a large sauté pan on medium heat with 1 Tablespoon olive oil and add zucchini.  Season with salt and pepper and cook for 4 minutes or until the zucchini is tender but still has a slight crunch.  Remove from pan and add the remaining olive oil.

3) place red onion in pan and cook for 2 minutes.  Add asparagus spears and season with salt and pepper.  Continue to cook for 3 minutes and add tomatoes.  Allow the asparagus to finish cooking and the tomatoes to break down 4-5 minutes.  TASTE and adjust seasoning.

4) serve turkey cutlets with zucchini and spoon the asparagus mixture over the top.

fresh, fast & affordable…”pork chops & apple sauce” pan roasted pork loin with caramelized apples, onions and garlic green beans

(serves 4) approximately 40 minutes and $15

2-pound boneless center cut pork loin

2 Tablespoons dried oregano

1 Tablespoon lemon zest (approximately 1 lemon)

2 vidalia onions – coarsely chopped

3 gala apples (or your preferred fall apple) – cored and coarsely chopped with skin

1 pound green beans – stem clipped and steamed

2 cloves garlic – crushed and chopped

salt and pepper

3 Tablespoons olive oil

1) heat oven to 400 degrees.  Combine oregano, zest and 1 Tablespoon olive oil. Brush mixture over entire pork loin. Season with salt and pepper.

2) heat a large oven safe sauté pan on high heat with 1 Tablespoon olive oil.  Sear pork loin on all four sides (3 minutes per side).

3) Remove pork loin from pan and reserve.  Add onion and apple to the pan and season lightly with salt and pepper.  Sauté for 2 minutes and return the pork loin to the pan.  Place in oven with the fat side of pork face up in pan.  Roast for 30 minutes or until a thermometer placed in center of the loin reads 155 degrees .

3) Remove the pork and caramelized onion and apple.  Allow the pork to rest for 10 minutes before slicing.

4) Using the same pan, (be careful of the handle from being in oven) Add the remaining olive oil to pan with garlic.  Allow the garlic to cook on medium heat for 2 minutes until golden brown.  Add green beans and toss well.  TASTE and adjust seasoning.  Serve with sliced pork loin and caramelized apple & onion mixture.

I recently taped a Designing Spaces segment on HGTV, for their holiday episode.  The product I was working with was everyone’s favorite holiday snack, Royal Dansk Danish Butter Cookies!  So, in addition to being a part of the show, I had to create a simple recipe for viewers to try at home, with Danish Butter cookies as the main ingredient.  After testing my recipes, eating lots of cookies and realizing that during the holidays, no one wants a huge project in the kitchen, I sat back and tried to think of my favorite dessert snack growing up… An instant smile came on my face when I thought about grabbing my Moms freshly baked cookies, just out of the oven, and cramming a huge scoop of ice cream in between 2 of them.  The fun part came when I would race to eat it before it melted all over me.

Danish Butter Cookie Chocolate Ice Cream Sandwiches - Test Run

So there you have it my simple reinvention of the ice cream sandwich with Danish Butter cookies and some flare provided by holiday sprinkles - not brain science but great fun for the kids!!!

The filming of the episode takes a lot of collaboration between all involved.  However, I always find myself in the prep kitchen with Albert,  the food stylist on set.  Although the majority of food is edible, it is amazing what you learn in order to make things look more appealing on camera!!!  Look for the air date of the Designing Spaces Holiday Special in December!

all finished shooting & time to EAT!

I created Sunday Supper to work with Chefs that share a passion for cooking with seasonal ingredients and creating dishes that are comforting with the zest of sophistication.  I chose Sunday because  it is the day I always spent with my family growing up. We never really left the house but rather enjoyed watching football & movies, playing sports outside and my favorite part - Sunday Supper.  My mom always made the best Sunday dinner.  Unfortunately, she also made us eat fast as she wanted to clean the kitchen and watch her television shows in bed!   Regardless, it was always my favorite dinner of the week - even better than Friday pizza night - I guess I should have known I was meant to be in a kitchen …

October 18th I will be working with Wayne Devers at JADE Kitchen and we are creating a fall menu that combines our two culinary perspectives.  In other words, my style and his style - not sure why I tried to make that sound fancy!  $40 bucks for 4 courses plus extra tastes of things that did not make it on the menu but are still really good!  Not to mention, a portion of the proceeds goes to little smiles :)!

Think fast!  Seats are filling up…so call for reservations or questions!

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live in the CBS12 studio

I created three recipes for CBS12 daybreak news today at 5, 6, and 9 am news shows.  Arrival time was 4 am ?!?! wow - that comes fast :()!  I utilized mostly seasonal ingredients, which are all grown in Florida and other parts of the United States.  If you seek out local markets versus grocery store chains, you will find more domestic products, which in turn are more fresh because they do not have to travel around the world to get to your kitchen.  Also, fresh produce and meats will stay “fresh” over a 5 day period.  Therefore, if you shop for these recipe’s ingredients do not feel you have to cook everything at once.  Rather, keep the ingredients in the fridge and cook them through the week, instead of that frozen dinner option.  You will thank me for TASTE and TEXTURE fresh ingredients provide!  Enjoy and let me know if you have any questions…

fresh, fast & affordable…pan roasted chicken with warm mozzarella, tomato & arugula

(serves 4) approximately 25 minutes & $19

4 chicken breasts – diced

1 clove garlic crushed and chopped

1 cup cherry tomatoes – sliced in half

1 cup fresh mozzarella – diced

4 cups fresh arugula (approximately 2 bunches)

salt and pepper

3 Tablespoons olive oil

1/2 lemon

1) heat a large sauté pan with 2 Tablespoons of olive oil for 2-3 minutes. Season diced chicken generously with salt and pepper. Add to heated sauté pan.

2) brown chicken for 4-5 minutes and add garlic and tomatoes. Reduce heat to medium and ¼ Cup water. Allow to cook for another 4-5 minutes or until the tomatoes are cooked and begin to break down.

3) Remove your chicken and tomatoes from the heat and add your mozzarella and 1/2 of the arugula. Toss gently and TASTE. Adjust seasoning with salt and pepper.  Serve with extra arugula, 1 tablespoon olive oil and  parmesan cheese (optional).

fresh, fast & affordable…turkey sausage and butternut squash hash with toasted asparagus

(serves 4) approximately 35 minutes and $16

the crew went after this one, hence my quick out of focus shot...

2 pounds turkey sausage – removed from casing ( Boy’s market in Delray has my favorite!)

1 vidalia onion – coarsely chopped

1 idaho potato – diced

1 large butternut squash – peeled and diced

1 clove garlic crushed and chopped

2 sprig of rosemary – chopped

1 pound green asparagus – 1 ½ inch trimmed off of bottom

1-teaspoon ground coriander

salt and pepper, 4Tablespoons olive oil

1) heat oven to 400 degrees. Toss the squash with 1 Tablespoon olive oil, garlic, rosemary and season with salt and pepper. Place on sheet tray lined with aluminum and place on top rack. Bake for 12-15 minutes or until squash is tender. Turn your oven to Hi Broil.

2) heat a large sauté pan with 2 Tablespoons of olive oil for 2-3 minutes. Add the sausage in small pieces and allow to brown and cook for 3 minutes, add potato, and cook for another 3 minutes (note: fresh sausage is typically well seasoned so season after it is cooked). Reduce the heat to medium and add onion and continue to cook for an additional 4 minutes.

3) season asparagus with ground coriander, salt and pepper and drizzle with 1 Tablespoon olive oil. Place on aluminum lined sheet tray and place under broiler and cook for 4 minutes. (aluminum captures the flavor so it does not burn on pan & it is easier to clean up!) Give your tray a shake to toss asparagus and cook for another 2 minutes.

4) Add the butternut squash to your turkey sausage mixture and toss well. TASTE and adjust seasoning. Serve with toasted asparagus

fresh, fast & affordable…barley & broccoli stuffed portobello mushrooms with broiled corn

(serves 4) approximately 30 minutes and $18

4 large portobello mushrooms caps

1 cup whole grain barley – cooked according to package instructions

1 clove garlic – crushed and chopped

1 red onion – coarsely chopped

1 bunch of broccoli - coarsely chopped

1 bunch parsley – coarsely chopped

2 Tablespoons sherry vinegar

4 ears of corn – out of husk

salt and pepper, 4 Tablespoons olive oil

1) heat oven to 400 degrees. Remove stem from portobello cap and brush cap lightly with paper towel to remove any dirt. Place on sheet tray lined with aluminum and season with salt and pepper. Drizzle with 2 Tablespoons of olive oil and place on top rack. Bake for 15 minutes or until mushrooms are tender. Turn your oven to Hi Broil.

2) heat a large sauté pan with 2 Tablespoons of olive oil, onion and garlic for 2-3 minutes or until onions are translucent. Add the broccoli and season with salt and pepper. Reduce the heat to medium, while cooking for 3 minutes, stirring. Add ¼ water and cover to finish cooking for 2 minutes.

3) season corn with salt and pepper and drizzle with 1 Tablespoon olive oil. Place on aluminum lined sheet tray and place on middle rack under broiler and cook for 8 minutes or until tender. Give your tray an occasional shake to evenly cook corn.

4) Combine parsley, sherry vinegar and barley with the broccoli mixture. TASTE and adjust seasoning. Fill the portobello mushroom caps with mixture and serve with broiled corn.

family meal style inspirations

Well, although restaurant work is not an all day buffet, there is… FAMILY MEAL!  This tradition varies in different restaurants. In my experience, a schedule is setup for the cooks so that once a week, each cook has the responsibility to create a buffet meal for however many people in the restaurant.  Sometimes this is a challenge, as FOOD COST is a main determinant of the family meal menu.  You become very creative with chicken legs and vegetable scraps!  Regardless, a meal needs to be made…something you can take pride in each time, as there are countless times the question is asked aloud, “who made this?”  There are also unique instances such as the restaurant, Chanterelle, where the chef David Waltuck personally prepares family meal for his close knit restaurant staff each day!  This created such intrigue, he created a cookbook solely about the experience called, ” staff meals “.

DISCLAIMER: the words chef and cook are tossed around interchangeably and some “chefs” get very insulted when you call them a cook.  My thought is that before you are a chef, you have to be a great cook!  All great chefs are amazing cooks!  So, I am sorry if I insulted anyone :)!

I am a big fan of creating a casual experience for clients inside there own kitchen!  Particularly for lunch or casual family dinners.  They tend to experience the food differently by tasting a little of everything and enjoy asking questions and reminiscing about past food experiences the flavors remind them of.  So next time you are planning a dinner party, think about the family meal concept and reduce your stress of timing your meal and/or courses correctly.  Creatively place your different dished around your kitchen and tell everyone to dive in!  After all, they are coming over to spend time and speak with you - not your food!

I love visiting local farmer’s market!  You never know what they are going to have, as they get small deliveries of whatever is fresh from local purveyors and neighboring states.  I stopped in my tracks the other day when I was at The Boys Farmer’s Market in Delray Beach, FL!  They had a small crate of FRESH turmeric – FRESH!!!  Now, I may be overreacting about this but to each his/her own…Turmeric is most commonly seen in its dry form, sold in spice jars.  You cannot miss it; it is that stark orange/yellowish spice that demands you look at it!  It is most commonly used in curry dishes, as well as, interestingly a coloring and flavor additive to mustard condiments.

 There is a first time for everything and through my food travels and variety of restaurant jobs, I have never seen it FRESH.  So, I grabbed some to experiment.  As you can see it looks similar to ginger root in texture and size, since it is in the same “family”.   It is just as strong in taste and has a ridiculous “staining power”!  It took 3 days for the turmeric color to fade from my fingertips! 

 It is important to keep in mind the increased flavor strength when using an ingredient fresh versus dry.  It can be up to 3x stronger than the dry alternative depending whether it is a spice or herb.  I peeled a piece and then grated it over some steamed carrots.  Its color was amazing and added a rustic & earthy taste to the sweet California carrots I was using. 

The funniest part of the day for me was when I introduced a piece of Turmeric to a co-worker as a new carrot variety, since I had sliced it to resemble a baby carrot in size.  What??  I had been tasting and smelling it all morning and was immune to its power so I wanted to confirm how strong it was.  Sure enough, my first instincts were correct.  The strength of a 1 inch raw piece of the fresh root had the power to make someone consume 2 glasses of water quite quickly!!!   So check out your local markets and grab something that you are not expecting to see and experiment – that is the best part about cooking !!!  I also grated the remaining tumeric and am drying it in the sun.  I will update its comparative quality to store bought dry varieties when it is ready.