Caprese Skewers

Catering parties is a hobby that I've not recently indulged... until this weekend! Admittedly not original, this particular hors d'oeuvre is easy, no-cook, and absolutely fool proof. Enjoy!

Insalata Caprese on a Stick
Yield: 40 skewers
Prep Time: 30 minutes

•  2 cups marinated bocconcini (recommended: Costco)
• 200 or so large, fresh basil leaves
• 2 pints grape or cherry tomatoes
• 1/2 cup excellent quality olive oil
• 1/3 cup excellent quality balsamic vinegar
• 40 or so bamboo barbecue skewers

Assemble the skewers as pictured. Drizzle with oil and vinegar.

Much belated credit to sous chef Matthew Gray for assembling the skewers!

Cauliflower Gratin

I have long lauded the virtues of the humble cauliflower. I love the texture and rich savor flavor of this pale vegetable. It's not necessarily my favorite vegetable, but it certainly gets more attention from me than most of my foodie friends, it seems. I love cauliflower soup, roasted cauliflower, and the cauliflower gratin that I humbly present here. Its a simple process that I've repeated a couple of dozen times with the same result -- tender but firm cauliflower and a savory, crisp topping. Here, I deliberately omit the normally obligatory cream and cheese sauce. I think the cauliflower's complex taste deserves to shine, so I hope you'll give it a go without the added caloric luxuries.

Cauliflower Gratin
Serves 6
Prep Time: 10 minutes
Cook Time: 30 minutes

• 1 large head cauliflower, cut into florets, stem diced
• 1 cup grated gruyere or other quality Swiss cheese
• 3 tbsp softened butter
• 1/2 cup breadcrumbs (fresh are better, but dried will do)
• 2 tsp salt
• 1 tsp pepper
• 1/8 tsp freshly ground nutmeg
• 1 tbsp olive oil

The process is simple. Preheat the oven to 400 degrees. Toss the cauliflower with oil, salt, and pepper and place in an attractive baking dish. Roast for 20 minutes. Meanwhile, combine the grated cheese, nutmeg, butter, and breadcrumbs and form a coarse meal. After roasting, top the cauliflower with the breadcrumb and cheese mixture in an even layer and cook another 10 minutes until golden and crusty. The word gratin in French means crust, after all. You should find it crunchy, savory, and just a tad oozy with cheese.

Raw Sauces

As the weather warms, I am looking forward to trading in the gravy boat and sauce separator in favor of the food processor... to concoct raw sauces. I love to experiment with base greens and strong flavor variables to produce interesting and delicious pesto, persillade, pistou, and gremolata. Toying with various meats and pasta will create a new culinary canon for you. You'll find that there's almost no wrong pairing and that you don't need butter and stock to make a piece of chicken sing.

One night last week, I took a large, thin cut of sirloin and pan-seared it simply in olive oil. I topped it with what is technically a gremolata, or raw sauce of parsley, garlic, lemon zest, and olive oil. Here's how it went:

Simple Gremolata
Yield: 1 cup
Prep Time: 5 minutes
Cook Time: Read the title of the post, silly...

• 1 cup parsley leaves
• 1 large garlic clove, very roughly chopped, more if desired
• 1 tsp salt
• 1 tsp black pepper
• 1/3 cup excellent quality extra virgin olive oil
• 2 scallions
• zest of 1 lemon
• juice if 1/2 a lemon

In the bowl of a food processor fitted with a sharp steel blade, gently pulse every ingredient except the olive oil together about 10 times for about 2 seconds each. Adding the olive oil gently, pulse about 5-10 more times.

There are hundreds of variations you could try here... but this can get you started. Enjoy.

The Story of Leftover Takeout Rice

Last week, we tried to go out for pizza Iggy's, one of our favorite haunts in Baltimore. Our friends at the wine store (the restaurant is BYOB) reminded us that the restaurant is closed on Mondays. I was in no mood to cook. The solution? Chinese takeout. We've discovered a really good place that delivers quality "Chinese" food... the standard American fare but really exceeding expectations called Asian Harbor. There was a leftover pint of rice. Here's what I did with it...
Leftovers into Fried Rice
Serves 2 as a side, 1 as a lunch
Prep Time: 5 minutes
Cook Time: 10 minutes

• 1 pint leftover steamed white rice
• 1 tbsp vegetable oil
• 1 small onion, finely diced
• 1/2 cup carrots, medium diced
• 1/2 cup frozen green peas
• 2 tbsp soy sauce
• 1/2 tsp siracha chili sauce (optional)

In a large non-stick skillet, cook the onion and carrots in oil until softened, but not browned. Add the rice and toss together with a non-metallic spoon or spatula (so as not to scratch your pan). If you can do the "chef toss" as in a wok, it is especially easy to combine the rice and vegetables. In fact, if you have a wok... use it here. Add the soy sauce and siracha sauce, if desired, and toss together until evenly combined and the rice is just starting to brown. Finally, add the peas, toss together, and cook for 2 or 3 minutes until the peas are just thawed.

This particular preparation is deliberately basic. You can augment the technique with scrambled egg, thawed shrimp or sliced chicken, or any other accoutrement of your choosing. I liked this preparation as a base for your creations. It also happens to be vegan, which is pleasant for some readers... and eaters!

Coming soon...

Friends, my personal computer is currently in the shop for repairs so I am not able to dedicate the time to posting that I would normally. I have lost of great posts in the works, however, as soon as my computer is back. I am doing a one-time post from my work computer in order to keep y'alls interest... so check back early next week for chicken pot pie (with numerous variations), steak persillade, and an easy fruit tart that's guaranteed to please. Thanks for being so patient!

Winter Menu for 6

February is the time for hearty food and strong drink to sustain us through the final weeks of winter. It's unclear what Mother Nature's plan is for March -- I'm hoping for some warmth and sunshine -- but I wanted to share a recent dinner party menu in case you're in need of inspiration. It serves six easily, so four of us were very satisfied.

I started with a simple cheese board with aged Vermont White Cheddar, California Swiss, and a Vermont chèvre. I served toasted slices of my homemade focaccia bread. The mood called for cocktails, so I served whiskey sours. 

Whiskey Sour (Individual)

3 parts Bourbon or Tennessee Whiskey

1 part lemon juice

1 part simple syrup

Serve over ice

For the meal, I prepared braised short ribs of beef with mashed potatoes and roasted brussels sprouts.


Basic Roasted Brussels Sprouts
Serves 6
Prep Time: 10 minutes
Cook Time: 30 minutes

• 2 lbs brussels sprouts, stem end trimmed, cut in half
• 4 shallots, sliced (optional, be careful not to slice too thinly as they may burn)
• 2 tsp. salt
• 2 tsp. black pepper
• 1 tsp. granulated garlic
• 1/4 cup extra virgin olive oil
• rimmed baking sheet lined with parchment paper

Pre-heat the oven to 450 degrees. In a large bowl, toss all the ingredients together until the sprouts are well-coated with oil. Spread on an even layer on the sheet pan and roast for 20-30 minutes until just starting to turn golden. Serve immediately.

Searing the short ribs before braising.

The star of this show is the braised short ribs. I strained the sauce this time in a fat separator and reduced it to a fine gravy thickened with just a little flour and butter in a beurre manié (kneaded butter).  


 With the right menu and a little planning, a delicious and hearty winter meal is easy. With roasting and braising, you're dealing with low-maintenance food and bold flavors.


Our guests brought sparkling Malbec and we enjoyed every drop. The bubbles really cut through the rich meat and potatoes perfectly. Great food and even greater friends can make you forget how cold it is outside.

Potato Leek Soup

This batch was just about perfect, y'all. I made a big pot last night for dinner and enjoyed a hot bowl during a rainy lunch today. I hope you'll try it.

Potato Leek Soup
Serves 6-8
Prep Time: 20 minutes
Cook Time: 30 - 45 minutes

• 2 large Russet potatoes or 5 medium red bliss or Yukon gold potatoes, peeled and small diced
• 6 cups chicken stock (vegetable stock will work, to make vegetarian)
• 2 large leeks, cleaned and thinly sliced (only white and light green parts)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• salt and pepper to taste

In a large pot, heat the oil over a medium high flame until shimmering. Add the leeks and cook for 5-8 minutes until just softened. Add the potatoes and toss until combined and the potatoes are coated with oil. Add the garlic and cook until fragrant, but not burned, about 1 minute. Add the stock and bring to a simmer. Cook for 20 minutes, stirring often to prevent the potatoes from sticking to the bottom of the pot.  Puree with an immersion blender or in batches in a blender or food processor until completely smooth. Return to the pan. Taste for seasonings and add salt and pepper to taste. Bring to a low simmer and serve immediately.