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Recipe: Risotto Cakes With Sherry Gastrique – Vegetarian

Risotto Cakes With Sherry Gastrique

Any time I cook risotto, I try to make enough extra that I can fry up a few risotto cakes the next day. I’m kind of a sucker for any sort of savory pancake, and these have that creamy risotto goodness that is easy to love.

You don’t need a precise recipe; …

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Recipe: Beet Greens with Pumpkin Seed Oil and Cherry Vinegar

Recipe: Beet Recipe: Greens with Pumpkin Seed Oil and Cherry Vinegar

Devra Gartenstein over at the Quirky Gourmet got me thinking about how many good odds and ends of produce I waste with this article about how she uses chard stems. I was boiling beets for a salad tonight, and resolved for once not to toss …

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Recipe: Veggie Chili Beans with Cornbread Dumplings

Veggie Chili Beans with Cornbread Dumplings

Sarina likes what I cook at home, but sometimes she wishes I'd make more comfort food. I'm admittedly an oddball; comfort food for me ranges from Waffle House hash browns (scattered, smothered, and covered please) to idli with sambar and everything in between. But I know what she means, and …

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Recipe: Crostini with White Beans and Basil

Crostini with White Beans and Basil

This is the last of the three crostini toppings I did for the recent Kavana Men Cook event, and it is admittedly similar to the other white bean dip I posted awhile back with grilled onions. This version is pared down further, focusing simply on clear flavors from the …

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Recipe: Polenta with Blue Cheese, Grilled Fennel And Apples – Vegetarian

This was the entree we made for the recent Kavana Men Cook event. We’ve got a creamy polenta with lots of parmesan, topped with grilled fennel, grilled apples and blue cheese, and garnished with parsley, Maldon (aka the world’s greatest salt) , fennel pollen, and a spectacular apple balsamic vinegar from ChefShop.com.

One small regret …

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Caramelized Raisin Sauce ala Michael Laiskonis

Michael Laiskonis is the executive pastry chef at Le Bernardin. He also manages to write two blogs in his "spare" time, which is awe inspiring. His Notes From The Kitchen tend to be somewhat philosophical, while the recently launched Workbook contains more off-the-cuff ideas. Both are required reading as far as I'm concerned.

Today in the …

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Recipe: Crostini with Spanish Green Olive Tapenade

Crostini with Spanish Green Olive Tapenade

This is the second of three crostini toppings I made for our Kavana Men Cook event. This one has straight ahead Spanish flavors with the green olives, orange zest, and smoked paprika. It goes together in just a minute in a food processor. This tapenade is on the thicker side …

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