Wednesday, November 12, 2014

We’re back in the kitchen!


At the end of July we packed up our kitchen and moved it, along with the rest of our life, to the Coachella Valley in Southern California. Michigan had been our home for the last twenty years but after experiencing our first “polar vortex” and all that entails, we decided we had had enough.

Settling into our new home has consumed the lion’s share of our energies until this time but now we’re ready to get back in the kitchen and begin cooking again. Our change of venue won’t alter our food strategies; we remain committed to preparing dishes that invoke the foods we love with a more natural and healthier slant.

We are looking forward to adding more dishes to our repertoire that are based upon the local cuisine of the southwest as well as continuing to find inspiration in new culinary experiences. To help you avoid unnecessary additives found in pre-packaged foods we will persist in stressing the use of homemade ingredients whenever possible and practical.

So keep checking back with us here as we document our ongoing adventures in food and as always we welcome your feedback.

Cannellini and Escarole Soup

Cannellini and Escarole Soup

Whether you prepare Consommé, Bisque, Chowder or just Soup, you’re making something that just about everyone loves. 
Some soups, especially intense and clarified consommés or rich and creamy bisques are usually served as one of several courses in a meal. Others are equally appropriate occupying the “soup course” or as the star of the meal. 


Sunday, June 22, 2014

Baked Scampi

Baked Scampi


Here’s a dish that is so easy to prepare you’ll feel guilty when your dinner companion raves about it. The flavor combination of tarragon, garlic and lemon are a natural with just about any mild seafood. We use them all sparingly to avoid overpowering the distinctive but delicate taste of the shrimp.

Monday, June 9, 2014

Simply Roasted Asparagus

Roasted Asparagus

Number one on the list of the simplest things you can make in your kitchen is boiled water. Tap, pot, heat, done. Number two has got to be this dish. But roasted asparagus has boiled water beat, hands-down, when it comes to delicious things to eat. Frankly, asparagus prepared and served in any way is pretty okay in my book.

Wednesday, May 28, 2014

Dirty Potato Salad

Dirty Potato Salad

Most potato salads have a nice, “linen” color. This one does not. Looks however, can be deceiving. Instead of boiling the potatoes we grill them until they are nicely charred, and mixing that flavorful carbonization with the pristine mayonnaise and sour cream doesn’t exactly look laundry fresh!

Wednesday, May 21, 2014

Roasted Broccoli Bits

Roasted Broccoli

There’s not a lot to say about Broccoli. Some people don’t like it and the most famous person to emphatically state his aversion to the humble vegetable was the 41st President of The United States, George H.W. Bush. He said he hadn’t like it since his mother made him eat it. My guess is that she, like many other people, didn’t know that you can do something other than steam Broccoli.

Monday, May 12, 2014

Roasted Golden Beets

Roasted Golden Beets

If a root vegetable is going to be cooked, in my opinion there’s no better way to do it than roasting. Any vegetable that can stand up to this cooking method will retain its own distinctive taste, its inherent sweetness is enhanced and it will become tender without giving up its natural texture. It’s also super simple and requires next to no attention; so you can spend more time with other, more complicated parts of your meal preparation.