Fusilli Con Sugo Al Tonno

Tuna and tomato sauce seems like an unusual combo, but it is a classic in Sicily.  I made my version by sauteeing some chopped garlic in extra virgin olive oil, then adding crushed tomatoes and simmering everything for about 15 minutes, then stirring in some good canned tuna (Genova is a decent supermarket brand) and chopped capers.  Fusilli isn't the most exotic pasta, but I needed to go with something kid friendly.  The brininess of the capers paired well with the tuna.    

House Cured Salmon

Cured salmon can be intimidating to the novice, but once you try it at home you will realize how easy it is to make, and you will never go back to that sad, vacuum-sealed pouch in the supermarket deli section (or the Jewish deli, for that matter).  All it takes is a mixture of equal parts sugar and salt and several grinds of black pepper.  I poured the mixture over a piece of fresh salmon in a baking dish.  I set some fresh dill on top and a drizzle of Aquavit (a Scandinavian, rye-based spirit).  Next, I covered the fish with some plastic wrap and set a bag of dried beans on top to press down on it.  Into the fridge for 2-3 hours, then I poured off the liquid that accumulated in the dish, rinsed off the fish, then sliced it thinly at an angle.  I paired it with cream cheese and bagels (I kicked up the cream cheese by adding chopped dill).  Note: if you don't have any Aquavit, you can use vodka or gin, or you can omit the booze altogether. 

Broiled Swordfish with Rustic Pea Puree

I wanted to take a break from salmon, and my Ralphs Fresh Fare had a good deal on swordfish.  I don't eat it often, since it isn't the most eco-friendly fish, and it is known to have high mercury levels, but it is a nice treat every once in a while because of its meaty texture.  I went with a very simple preparation of salt, pepper and thinly sliced lemon on top and broiled in the oven for about 15 minutes.  I also picked up some amazing peas from the farmer's market and boiled them for just a few minutes in chicken broth, pureed them in the pot with my handy immersion blender and then finished it off with some lemon juice for a hit of acid.  I left the peas a bit chunky for more of a rustic feel rather than going baby-food smooth.  The bright freshness of the peas worked well with the meatiness of the fish, and the lemon in both components brought everything together.  

Chili Con Carne

I made my first batch of chili when I was in college, and I've experimented with dozens of different variations since then.  What I've learned after all these years is to ditch the exotic spice mixes and go with classic American chili powder.  I also like to buy a chuck roast and have the butcher grind it so I know I am getting the freshest possible ground beef.  I browned the beef with chopped onions and garlic in my pressure cooker, then added the chili powder, smoked paprika, stewed tomatoes, bay leaf and water (beef broth or a dark beer would work just as well).  After about 35 minutes in the pressure cooker, I took off the lid and stirred in a can of pinto beans and roasted green chiles and left it on the burner for another 5 minutes to bring everything together.  I served it garnished with  shredded sharp cheddar cheese and diced onions, with a side of Fritos for crunch factor.     

Pappardelle with Italian Sausage and Squash

I'd like to think that my cooking instincts are pretty reliable, but I still get surprised from time to time.  I've made fresh pasta several times over the years, but I've always used all purpose flour rather than an Italian "00" flour, which is a finer grade flour, thinking that it did not make a noticeable difference in the final product.  Well, I was wrong.  The 00 flour was a revelation, as it yielded an infinitely more delicate, tender pasta.  I made a pappardelle with my trusty house-made Italian fennel sausage recipe (see Aug 16 post for details), diced Italian squash and some leftover marinara sauce.  This was absolutely a restaurant-quality dish.  The sausage was seasoned perfectly, and the pasta was the real deal.      

Chicken Fried Rice

Fried rice, despite its simplicity, is a tricky thing to make.  You have multiple components in a one-pot concept, each of which cooks at its own pace.  Then you throw in the high-heat, fast-cooking technique that comes with using a wok, so you have to have your mise en place ready to go.  The other key component of good fried rice is day-old rice, because fresh rice, which has more moisture, will result in a soggy, heavy dish.  This particular version is made with, in the order in which each ingredient went into the wok: (1) chopped carrots and asparagus; (2) diced chicken breast and minced garlic; (3) scrambled egg; (4) rice; and (5) sesame oil and soy sauce.  If I said my version destroys anything from Panda Express, would that be anything to brag about? 

Ribs

If I were on death row, ribs would be one of the main courses of my last meal.  St. Louis style, no sauce please, Mr. Warden.  Ribs are actually a pretty foolproof thing to make.  All it takes is liberal seasoning and slow cooking at a very low temperature.  I've made them a million ways, but this time I went a dry rub inspired by Southwest and Mediterranean flavors - smoked paprika, fennel seed, coriander seed, mustard seed, cumin seed, black peppercorns, salt and garlic powder (all of the seeds were ground in my spice grinder).  Into a 220 degree oven on a wire rack over a baking sheet with some apple cider vinegar and water in the bottom, and it was ready to go about 6 hours later.  The fresh ground spices really popped, and the ribs were falling off the bone tender.   

Shrimp Cake

I don't think I know anyone who doesn't like a good crab cake.  The problem is that the only ones worth having are in Maryland, and if you haven't had an authentic jumbo lump crab cake from there, then you're missing out on a religious experience.  I did my take on one using roughly chopped shrimp in place of crab meat.  I added to the shrimp an egg white, fresh bread crumbs, Old Bay, smoked paprika, Dijon mustard, lemon juice, salt and pepper and formed them into cakes before letting them chill in the fridge for a bit.  I then seared both sides in a cast iron pan with some canola oil and butter and finished them off in the oven.  I also made a dipping sauce with mayo, lemon juice and more smoked paprika.  I have to say that this is one of the best things I've ever made, and I would put it up against any crab cake west of the Potomac.  The shrimp was pretty close in texture to jumbo lump crab meat, and there was just enough binder to hold it together without getting in the way of the shrimp.  The kicker was the lemon juice in the dipping sauce, which cut right through the richness of the cake.         

Spanish Chicken and Cannellini Ragout

Another hectic weeknight and no time to shop, so I went to the pantry for inspiration and found a can of Cannellini beans, which I paired with some leftover marinara sauce that I kicked up with some Spanish smoked paprika that I picked up over the weekend.  For my protein, I made a Spanish-style seared chicken breast with a spice rub made of more of the smoked paprika, cumin, ground fennel seed and salt.  As simple as it gets, but restaurant worthy.  The chicken was super juicy and tender, and the smokiness from the paprika in the rub and the beans was the star of the dish.

Shepherd's Pie

L.A. is a great food town, but we just don't have good pubs like they do on the East Coast (and Europe, where it all began).  So I took matters into my own hands and made an English pub classic, Shepherd's Pie.  The key to this dish is to salt every component liberally, or you will end up with a bland product.  Usually made with lamb or kidneys, I went with ground sirloin.  First I sauteed chopped leeks, carrots and garlic, and then I browned the beef in a Dutch oven.  I then made a pan gravy by adding some AP flour, chicken stock and Worcestershire sauce, and I stirred in some peas.  I finished it off by pouring the meat and veg mixture into a baking dish, layering the mashed potatoes (made with Russet potatoes, half and half and an egg stirred in at the end to promote browning) on top and putting into an oven for about 30 minutes, with the final 5 minutes under the broiler to brown the potatoes.  I let it rest for about 15 minutes before serving to let it firm up.  All I needed to complete the meal was a pint of Guinness!   

Cacio e Pepe

I was in the mood for fresh pasta, so I broke out my food processor and whipped up some pasta dough with flour, eggs, salt and olive oil.  I know that any Italian grandmother would cringe at the thought of using a food processor to make pasta dough, but many professional chefs use this method.  After kneading and resting the dough, I rolled it out into sheets and cut it into somewhere between a linguini and fettuccine.  I wanted a simple preparation to go with it, so I made cacio e pepe, a Roman specialty.  What makes this dish so special, and difficult to nail, is its simplicity.  There are just 4 ingredients: pasta, Pecorino cheese, copious amounts of fresh cracked black pepper and some pasta water.  I boiled the pasta in salted water and then drained and combined it with the cheese, water and pepper until it formed a sauce that coated the pasta.  Another few grinds of pepper on top (you should be able to really taste the heat), and it was ready.  This was my first time making it, so it was by no means perfect (the sauce could've been smoother), but it was still pretty darn tasty and comforting.  Note: this dish traditionally is made with spaghetti.  

Vietnamese Wings

I love a good Buffalo wing, but I get bored easily so I am always looking for variations on the classic.  These wings are inspired by Pok Pok, a Portland-based restaurant that put its famous Vietnamese fish sauce chicken wings on the menu after the owner had them while on vacation in Vietnam.  The marinade, which is my spin on the original recipe, is made with fish sauce, water, honey, minced garlic, soy sauce and sambal.  I then baked the wings in a 350 degree oven for about 40 minutes.  As you can see, they picked up some really nice color, and the Southeast Asian flavors -- spicy, sweet, salty -- really came through.

Meatloaf and Shrimp Mashed Potatoes

I am a big fan of American comfort food classics with a gourmet twist to make it interesting.  This is a straightforward meatloaf made with a mix of beef and pork (50/50 ratio), egg, paprika, cumin, salt, bread crumbs, ketchup, Worcestershire sauce and minced garlic.  Into a 350 degree oven and finished off under the broiler with a glaze of more ketchup and Worcestershire sauce on top.  The secret to meatloaf is to bake it on a flat sheet tray rather than one of those high-walled loaf pans that mom used back in the day, which essentially boiled the meatloaf in its own juices.  I put a twist on the mashed potatoes by adding chopped sauteed shrimp before finishing them off with half and half and a garnish of green onion for color.  This time I served everything on a platter family style; that isn't a single portion if you were wondering.  The ketchup/Worcestershire glaze really kicked up the meatloaf, but the kicker was the perfectly cooked, tender chunks of shrimp in the potatoes. 

Pork Chop with Mashed Sweet Potatoes

Now that Summer is over, I thought I'd get in the spirit of the new season by serving up some Fall flavors.  This is a seared bone-in pork chop on a bed of mashed sweet potatoes.  I flavored the sweet potatoes with garlic (whole clove dropped in the pot to boil with the potatoes, then pulled out before mashing), butter, milk and maple syrup.  I finished it off with a pan sauce made of the drippings from the pork chops, Dijon mustard and apple cider vinegar.  The tangy acidity of the pan sauce was a perfect counterpoint to the savory pork and buttery sweet potatoes.  Can't wait for Thanksgiving!

Pork Belly Lettuce Cups

This one is a low-carb take on Korean-style lettuce wraps.  Pan fried some sliced pork belly and cut it into strips (using scissors, a Korean kitchen staple for those who don't know), then combined it with sauteed mushrooms and laid it into cups of butter lettuce leaves.  Topped it off with some sambal for color and heat.  The savoriness of the pork and mushrooms worked well together, and the kick from the sambal brought everything to life.

Greek Meatball Sandwich

People always ask me where I get my inspiration for cooking.  A big one for me is a disappointing meal out.  When I see something on the menu that looks like it should be good but winds up being a letdown, I immediately feel compelled to make it at home.  After an underwhelming Greek-inspired meatball sandwich at lunch the other day, I had to set the record straight by making my own version.  The meatballs were made with ground lamb, dried oregano, ground cumin, cinnamon, chopped fresh mint, chopped garlic, crumbled feta cheese, an egg, breadcrumbs soaked in milk and S&P.  I broiled them in a 350 degree oven for about 20 minutes and paired them with a homemade tzatziki sauce made with Greek yogurt, grated cucumber and lemon zest.  For the bread, I went with a whole wheat flatbread from Trader Joe's, toasted on a grill pan.  I topped it with some sliced onion (tip: soak them in ice water and lemon juice to take the edge off) and yellow grape tomatoes.  The meatballs had classic Mediterranean flavors, and the tzatziki was a cool and zesty counterpart.  If my lunch the other day was a 6, this dish was about a 9.   

Skirt Steak with Corn and Anaheim Chili Salsa

The hot weather has kept me out of the kitchen of late, but I decided to fire up the stove for this Mexican-inspired dish.  I rubbed the skirt steak with canola oil, paprika and cumin and seared it in a cast-iron pan, then let it rest and sliced it against the grain to ensure tenderness.  For the salsa, I roasted two Anaheim chiles under the broiler and then peeled and chopped them.  I also broiled some fresh corn on the cob and gave it a little extra color by turning it directly over the burner for a few seconds, then sliced off the kernels into a bowl. I assembled the salsa by combining the chiles and corn with diced onion, lime juice and S&P.  The Anaheim chiles were a bit hotter than I expected, but the heat was offset by the lime juice.  The steak was a tad overdone for my taste; it was probably fine when I took it off the heat to rest, but the carryover took it past medium rare.  Overall though, I was pleased with the flavors and the presentation. 

Grilled Chicken with Kale and White Bean Hummus

I was in the mood for Mediterranean flavors, so I whipped up my take on hummus with Cannellini beans, garlic, lemon juice and extra virgin olive oil.  I went with grilled chicken for my protein, and I finished it off with some kale sauteed with more garlic and lemon juice and crushed red pepper flakes for some heat.  The star of the dish was definitely the hummus - the lemon juice was a perfect hit of acid to cut through the olive oil, and the garlic added a nice punch.            

Shrimp and Polenta

Shrimp and grits is an all-time classic in the South, and I decided to take this dish in an Italian direction by substituting polenta for the grits (they're basically the same thing, but by calling it something else I can now say it's a fusion dish and charge you $23.99).  Anyway, I made the polenta by boiling some water and then stirring it in with some Parmesan cheese, milk and plenty of salt, and I sauteed the shrimp separately in a pan with salt, pepper and olive oil.  Finally, I heated up some leftover marinara sauce and then combined everything in separate layers with some scallion for garnish.  Not bad for a spontaneous weeknight dinner.  The polenta was nice and creamy, and the shrimp were cooked just about perfectly.   

Orecchiette with Italian Sausage and Peas

I had a variation on this dish many years ago at Osteria Mozza, and I've been making it once in a while ever since.  My version is made with my house made Italian sausage (ground pork, ground fennel, chopped garlic, dried oregano, crushed red pepper flakes and S&P) crumbled and browned in a frying pan.  In the meantime, I boiled the oricchiette and added the peas to the water for the last 2 minutes of cooking, then combined everything in the pan and tossed it together with a few glugs of extra virgin olive oil for a minute or two.  For a finishing touch, I grated some Parmesan cheese over the top.  The original version pairs the sausage with a bitter green like broccoli rabe, but I hate broccoli and its relatives with a passion, and the sweetness of the peas works just as well with the spiciness of the sausage.  Another option is spinach...that's the beauty of cooking; you can always substitute ingredients to your own personal taste.   

Oven Fried Chicken

My cooking inspiration usually comes from something I read or see on tv.  I recently read that the secret to KFC's spice mix is coriander, which was surprising, so I had to try my own take on it.  I learned the technique of oven frying a few years ago, and it is really fool proof - perfectly fried, crispy results with little hassle or mess to clean up, plus you don't need gallons of oil.  So I first prepped the chicken (thighs) by dipping it in a egg wash and then dredging it in a mixture of AP flour, fresh ground coriander, paprika and granulated garlic.  In the meantime, I preheated the oven to 350 with a baking sheet and a shallow coating of canola oil inside to get it screaming hot.  Once I finished dusting my chicken, I set it on the tray - you should hear an immediate sizzle when it hits the tray - and baked it for a little over an hour, turning it a couple of times until it was golden brown.  I have to say that the coriander really did remind me of KFC, but my version was not greasy or gristly at all.  On the side, I steamed some fresh corn on the cob that I picked up at the farmer's market last weekend and paired it with a Mexican and Cape Cod-inspired dipping sauce made of mayo, lime juice and Old Bay seasoning.  As I was eating this meal, I felt like I was at a summer picnic in the South.    

         

Martini Manifesto

There's nothing wrong with a fruity drink once in a while, like maybe when you're on vacation on a tropical island, but I am all about the classics, and it doesn't get more classic than the martini.  However, this iconic cocktail has been bastardized over the past decade to the point where most people have no idea what the original is supposed to be.  First and foremost, it is made with gin, not vodka.  By analogy, a hamburger is made of beef.  That makes the vodka martini the equivalent of a turkey burger, which isn't a bad thing, but it's not a hamburger.  Second, it needs vermouth to balance out the gin/vodka, so don't just coat the inside of the glass and pour the rest out like you see some so called "mixologists" do.  Another tip is to chill the glass with ice water before you pour the drink.  The one rule that I admittedly break is that I shake my martinis rather than stir them.  Technically, you only shake a drink with some type of fruit juice in it to get that frothy effect, but I think shaking gets it colder than stirring does.  Finally, I prefer mine with a twist, but knock yourself out with olives (please, just no bleu cheese stuffed), and remember that if you want it with cocktail onions, that's called a Gibson. 

Indian Chili

Indian cuisine is all about spices, and the Fisher Price "My First Indian Spice Mix," which includes cumin, coriander and turmeric (I added some cayenne pepper for heat), is a solid foundation for any amateur Indian cook build on.  My version of Indian chili was inspired by channa masala, which is chickpeas (aka garbanzo beans) in a tomato-based stew.  For my version of Indian-inspired chili, I first sauteed chopped brown onions, shiitake mushrooms, garlic, zucchini and chickpeas in a Dutch oven with canola oil until just tender (but not mushy).  I toasted the spices in the canola oil for a minute before I added the vegetables.  I then deglazed with some crushed tomatoes and added salt to taste, then let it simmer for 10-15 minutes to let the flavors develop.  This was good.  I didn't miss the meat at all because the mushrooms added a nice beefy dimension on their own.  It could have used a dollop of sour cream to balance out the heat from the cayenne, but I didn't have any on hand.

Korean Short Ribs

Went back to the trusty pressure cooker for a Korean-style short rib dish.  The braising liquid was similar to the one I used for the braised ox tail (see post from July 8), except that I used apple instead of pear.  I also sauteed some oyster mushrooms in butter and canola oil and served them on the side.  I am a hard core mushroom fan, and Korean grocery stores seem to have the best variety and prices in town, as noted by many of LA's top chefs.  The beef came out perfectly fork tender, and the mushrooms were nicely browned.  The key to cooking mushrooms is to use some butter, don't overcrowd the pan and don't move them around too much once they're in.

Thai Beef Salad

I'm not normally a big salad eater, but when I do have one, there has to be some protein in the mix.  D wanted something light, so I improvised this dish based on ingredients that were in the fridge.  First, I seared a New York Strip steak seasoned with S&P and then sliced it into strips.  The veg consisted of red leaf lettuce, red bell pepper and tomatoes.  The Thai-inspired dressing, which was made from soy sauce, mirin, sesame oil and lime juice, had that classic Thai flavor profile of salty, sweet and sour (I could have added some heat with a dash of sambal, but I left it out this time).  I was planning to garnish it with some sesame seeds, but I forgot them...darn it!   

Roasted Salmon with Orange Miso Glaze

A salmon filet is one of those ingredients that is really hard to mess up, and it can make an amateur cook look like a pro.  Just rub it with some olive oil, salt and pepper and put it on the oven for 12 minutes or so, depending on the thickness of the filet.  I wanted to go in an Asian direction with this dish, so I made a sauce/glaze by reducing orange juice, miso paste and mirin, and I finished it by plating the salmon on a bed of julienned roasted red bell peppers.  Simple but super flavorful.    

Southwest Roast Chicken

Roast chicken on Sundays is a classic family meal and a great way to close out the weekend.  I wanted to go with Southwestern flavors this time, so I made a dry rub with paprika and ground fennel seed, then trussed my chicken (for even cooking) and roasted it at 350 degrees for about 1 hour.  Keeping true to my Southwest inspiration, I made a sauce with dried California and Arbol chiles reconstituted in hot water and then pureed with roasted garlic clove, toasted cumin seed and red wine vinegar.  I then reduced the sauce and finished it off with agave nectar and fresh lime juice to balance out the heat from the chiles.  The sauce was the highlight of the dish, and I owe it to one of the fundamentals of cooking: taste and adjust as you go.

Croque Monsieur

I’ve never met a sandwich I didn’t like, and the Croque Monsieur is one of the best, in my book.  After all, who doesn’t like the idea of a grilled cheese sandwich with ham?  For this version, I toasted white bread in a cast-iron skillet with butter and added slices of ham and Fontina cheese.  I then made a Mornay sauce with flour, butter, milk and more Fontina.  I finished it off by ladling the sauce on top of the assembled sandwich and putting it under the broiler for a few minutes until the sauce was browned and bubbling.  It was cheesy, salty, creamy and decadent.  The only thing better is a Croque Madame, which is the same as a Monsieur except with a fried egg on top.  

 

Braised Oxtail

I'm no expert when it comes to Korean food, but I'm pretty sure oxtail was first used in peasant dishes because it was cheap and accessible.  Now that nose to tail eating is trendy, this formerly worthless cut costs $6.99 a pound.  Same thing happened to short ribs once they went mainstream.  Anyway, I bit the bullet and picked some up the Ktown Galleria and broke out the pressure cooker.  This time I went with an Asian-style braising liquid made of soy sauce, sesame oil, rice wine vinegar, Sambal, white onion, scallion, garlic and pear.  After about an hour in the pressure cooker (I browned them first), I strained and reduced the liquid for a nice sauce/glaze and served everything on top of a bed of mashed potatoes garnished with some more scallion for color and crunch.  The meat was falling off the bone like ox jelly out of a jar!  What does everyone think of this one?

Chicken Cutlet and Tomato Salad

The breaded, fried chicken cutlet can be found in many cuisines (Katsu, Milanese, Schnitzel, etc.), but the common theme is a crispy crust.  To achieve maximum crisp factor, I went with the double-dip method using panko breadcrumbs mixed with black pepper, dried oregano and Parmesan cheese, then pan fried it in a cast-iron skillet.  On the side, I served a tomato salad dressed with olive oil and lemon juice (plus salt, always salt everything, especially tomatoes).  The acidity of the tomatoes and lemon juice was a perfect complement to the chicken, which came out super crispy and well seasoned.  (Note: Depending on how big your chicken breast is, it helps to pound it to a thin, uniform thickness before breading using a mallet or bottom of a frying pan and some plastic wrap to protect the meat from tearing.)    

Polpette

For part 2 of my European Soccer spread I made some polpette, which are Italian meatballs.  Meatballs are like bbq; everyone has an opinion on how it's done.  This version is pretty straightforward: 2-1 ratio of ground beef to ground pork, eggs, chopped flat-leaf parsley, minced garlic, dried oregano, Worcestershire sauce, salt/pepper, bread crumbs and milk (more on this coming up).  I usually add Parmesan cheese, but I forgot it this time.  Any meatball is judged by how light and tender it is.  Nobody likes a dense, heavy meatball, unless you're a fan of the Olive Garden.  The key ingredient to achieving this (in addition to not over-mixing) is a panade, which is bread soaked in milk.  The Italians soak whole slices of bread in the milk and tear it into the mix by hand, but I used Panko bread crumbs instead.  When I'm feeding a group, I like to bake them on a cookie sheet rather than pan fry them to save time, and I paired these with a simple Marinara sauce.  

Tortilla Espanola

The finals of the European Soccer Championships, which is right up there with the World Cup in terms of importance in the soccer world, took place this past weekend, so I paid tribute by making a dish inspired by the cuisines of the teams in the finals: Spain and Italy.  When you think of Spanish food, paella and gazpacho immediately come to mind, but the Tortilla Espanola is the true staple of everyday eating.  Somewhere between an omelet and a fritatta, the Spanish tortilla is nothing like the Mexican version that we all know so well.  Simple yet so versatile, all it takes is eggs, potatoes, onions and good olive oil.  The most important thing is slicing the potatoes and onions thinly and uniformly, so I would highly recommend using a mandoline.  Next, fry the veg in plenty of olive oil until soft (but not crispy) and then drain and combine with the beaten eggs and return to the pan.  Halfway through, flip the tortilla (by inverting the pan onto a dish) and finish off the other side.  You can eat it hot or cold, and the Spaniards often have the leftovers in a sandwich with some crusty bread the next day.  The game was a dud (4-0 Spain), but this dish was a winner.  Stay tuned for my tribute to Italia.    

Heirloom Caprese Salad

I went out for a Westside food excursion, which brought me to the Saturday Santa Monica Farmer's Market on Pico.  I prefer this one to the one on the Promenade because it is smaller and easier to get in and out of, plus you don't have to dodge a procession of high-end strollers to get to the Valencia oranges.  Heirloom tomatoes are back in season, so I was inspired to make a simple Caprese salad.  I then headed over to Bay Cities Deli -- yuppie hell on a Saturday afternoon -- where I picked up some fresh mozzarella (along with my lunch) and hightailed it home.  Frankly, there isn't too much to this one; it's just sliced tomatoes and mozzarella cheese with salt and pepper.  Instead of basil leaves, I made a straightforward, Genovese-style pesto with basil leaves, pine nuts, garlic and Parmesan cheese, which I served on the side.

Chicken Noodle Soup

D wasn't feeling well, so I went to the store to pick up some chicken soup for her.  When I saw the options at the service deli, I decided to make it from scratch, so I picked up a whole chicken (which, at $4.63, cost less than the prepared soup at the deli) and boiled it with carrots, onions and a head of garlic.  (Side note: always combine the ingredients in cold water and then bring it to a boil slowly.)  After about an hour, I pulled the chicken out, boned and diced it, then strained the soup and brought it back up to a boil and added chopped carrots and ditale (a short, tube-shaped pasta that looks like rigatoni cut into pieces), then finished it off by returning the chicken to the party.

Breakfast Skillet Hash

My introduction to corned beef hash was, like for most of us, that nasty stuff out of the can from back in the day.  Remember those sad, mushy potatoes and gristly mystery meat?  I still loved it, and I order it anytime I see it at a legit breakfast joint.  Sadly, this means that I don't have it all that often, but as they say, if you want it done right you have to do it yourself.  This version is made from potatoes, bell peppers, onion and garlic, browned in a cast-iron skillet with breakfast sausage.  I made the sausage from scratch with ground pork, toasted fennel seed, crushed red chili flakes, garlic and salt and browned it separately before combining everything.  I kicked it up a notch by cracking eggs over the top and finishing it off in a 350-degree oven.  Breaking those yolks and seeing it ooze into the hash was a thing of beauty!

The Negroni

The Negroni is on the short list of all-time classic cocktails, right up there with the Martini, Old Fashioned and Tom Collins, and it meets my rule of no more than 3 ingredients in a drink.  Made with equal parts Campari, gin and sweet vermouth, then shaken and served on the rocks, it is usually finished off with an orange slice or twist for garnish.  Unfortunately, I was out of oranges, so this version was a bit incomplete.  This drink, and Campari in general, is definitely an acquired taste.  What makes it work is the balance of the bitterness of the Campari, the floral notes of the gin and the sweetness of the vermouth.  Just a warning for the novice drinkers out there: this is not a fruity drink, despite the Kool-Aid like appearance.  

Coconut Panna Cotta

Coconut has had a special place in my heart ever since I had my first Almond Joy as a kid, and I will usually take a simple, palate cleansing dessert over something decadent and over the top.  Panna cotta is about as simple and palate cleansing as it gets, I figured that I couldn't go wrong with combining it with coconut.  Any legitimate panna cotta is measured by its smooth, silky texture, and the trick is getting the ratios right, particularly the gelatin.  Too much gelatin and you will get mom's jello.  Too little and it's soup for dessert.  I made this version using a 2-1 ratio of heavy cream and coconut milk, sugar, vanilla and powdered gelatin, simmered for a few minutes and chilled in ramekins overnight, then served the next day with a mandarin orange garnish.  I am my own toughest critic, but I have to say that I completely nailed the texture this time around, and the flavors were well balanced, not too sweet.

Pan Seared Salmon and Couscous

I generally prefer Atlantic salmon, but the wild Sockeye looked too good to pass up, so I pan seared it and served it on a bed of couscous jazzed up with grape tomatoes and bacon, finished off with a drizzle of California olive oil.  In retrospect, I should have presented it skin side up, since I achieved a near perfect crisp on that side, which was somewhat lost sitting directly on the couscous.  The couscous was decent, with the smokiness of the bacon playing well off the acidity of the tomatoes.  I am really trying to walk a fine line between serving the best tasting plate of food possible and making something that looks good for the camera, and finding that balance makes you appreciate the difference between the humble home chef like myself and the pros.  Just a brief sidebar on the olive oil: California is now producing high-quality olive oil that rivals its Spanish and Mediterranean counterparts, so give it a try.   

Thai Chicken Pasta

Thai Chicken Pasta is actually the name of one of my all time faves on the menu at the Cheesecake Factory, but this version is more of a Thai/Japanese fusion that I came up with.  The sauce combines classic Thai flavors: peanut butter, soy sauce, rice wine vinegar, sesame oil, agave nectar (honey works just fine), lime juice, chopped garlic and rooster sauce (this would also make an amazing satay dipping sauce), and the "pasta" part is organic soba noodles from my local Nijiya Market.  I combined everything with sauteed julienned red bell peppers and chicken breast.  The only thing missing was the tableside basket of pumpernickel bread.     

Roasted Greek Chicken with Shiitake Mushrooms and Potatoes

One pot meals are a godsend on busy weeknights and this one, which is based on Mediterranean flavors, is as simple and low maintenance as it gets.  Rub chicken thighs and drumsticks in a baking dish with olive oil, garlic, oregano, sliced white onions, lemon juice and S&P, then roast in a 350 degree oven for 45-55 minutes.  With about 10 minutes to go, add some white wine and then toss in some sliced potatoes and mushrooms.  If you put the chicken in the dish skin-side up and don't mess with it during the cooking process, the skin will get nice and crispy, and a really good pan sauce will form.  It turned out amazing...the earthiness of the oregano and garlic was a nice contrast to the acidity of the lemon juice and wine.      

Sirloin Steak with Fingerling Potatoes and Sauteed Spinach

Bottom sirloin is a tougher cut of beef that benefits from a low and slow cooking method like braising.  While there's nothing more comforting than a dish braised for hours, I started dabbling with a pressure cooker a few months ago (I highly recommend the Fagor Duo from Spain) to cut down the cooking time dramatically and get similar results.  This dish is a take on Beef Bourguignone.  I first seared the steaks with salt and pepper, then I finished it off in the pressure cooker in a braising liquid of carrots, onions, garlic, red wine vinegar, fresh rosemary and TJ's beef broth.  After 45 minutes I strained the braising liquid into my fat separator and reduced it for 10 minutes.  For the sides, I sauteed some fresh spinach with olive oil, garlic, crushed red chile flakes and lemon juice, and I also roasted off some fingerling potatoes in a cast-iron skillet with salt, pepper and olive oil.  

Scarpetta Spaghetti Pomodoro

The signature dish at Scott Conant's Scarpetta restaurant is the Spaghetti Pomodoro, which is spaghetti in a simple tomato sauce.  I've had it, and it's excellent, but I don't know about the $24 price tag.  Fortunately, Conant has done demos of this dish on tv, so the home chef can replicate it pretty closely with a little bit of technique.  I wasn't completely faithful to his recipe, but it was very close, and the taste was spot on.  First boil 15-20 Roma tomatoes for a few seconds to loosen the skin, and then peel and seed them.  Then cook them down slowly in olive oil and fresh chopped garlic until it becomes a sauce.  The secret is to add a pat of butter at the end and whip some air into it with a wooden spoon to give it some lightness.  Finally, add the spaghetti and some torn fresh basil (he does a chiffonade of basil, sue me), let everything cook together for a minute or two, then serve.  I didn't make my pasta from scratch, but so long as you use a brand made with a bronze die -- DeCecco is a good one that is available in just about every reputable supermarket -- it still will be very good.  The final price tag on my dish?  Less than $5 to feed 2-4 people.  Avoiding a night out in Beverly Hills?  Priceless!

Moscow Mule

I've had them before, but my bartender friend Brad made me a Moscow Mule the last time I saw him in Vegas, and the best part was the authentic copper mug it was served in.  This drink was invented in the 1940's in an attempt to market Smirnoff Vodka, and it was a big hit among the Hollywood crowd (long before the days of TMZ).  It's clean and refreshing, similar to a Vodka Collins.  The ingredients are: lime juice, 3-4 parts vodka to 1 part ginger beer, ice and a lime for garnish.  If you don't have an authentic copper mug, it should be served in a Collins glass.  However, I broke the rules and served mine in an Old Fashioned glass.

Cold Brewed Iced Coffee

There's nothing like a tall glass of iced coffee on a hot summer day.  The easy way out is to use regular brewed drip coffee.  But if you want the ultimate iced coffee experience -- and you are willing to wait for it -- you have to go with the cold-brewed method.  Applying heat to ground coffee beans is the most efficient way to extract the flavor from the bean and make that hot cup of coffee in the morning.  The downside is that the heat also extracts the acid from the bean, which gives us that bitter aftertaste that comes with most commercial coffees (Pike's Place, I'm talking to you).  The cold-brewed method extracts the flavor without the acid, resulting in a super smooth coffee.  Beware that this method also results in a super-caffeinated brew, so you will have to dilute it milk or water by at least 20%-30%.  I found this out the hard way after I had the jitters all day at work (it was very traumatic).  The method: Steep a 4-1 ratio of cold water to course ground coffee beans for 10-12 hours in a French press or other vessel and strain when ready using a fine mesh sieve or coffee filter.  I recommend trying it first without milk or sugar to give you an idea of how smooth it is. 

French Toast and Bacon Grand Slam Breakfast

Breakfast is probably my favorite meal of the day because I love eggs (cooked any and all ways, depending on my mood), and because I also associate it with a leisurely morning (I rarely get to enjoy it during the workweek).  Ok, I get that French Toast doesn't exactly have a high degree of difficulty, so it really comes down to the quality of the ingredients.  I like to use a thick white bread (the loaf I used here is from the Korean bakery) and also add some Mexican cinnamon to the beaten eggs before dipping the bread.  To make the bacon I lay it out on a sheet pan and throw it in a 350 degree oven for 20 minutes with a few sprigs of fresh rosemary on top -- cooking it in the oven is much lower maintenance; it eliminates stovetop grease splatter, and you don't have to turn it midway.  Finally, drizzle the syrup around the plate or have it on the side so it doesn't make the toast soggy.  Breakfast of champions!   

Rigatoni with Chicken and Spinach

I was in the mood for something light yet hearty (yes, I know this sounds contradictory, but you'll see where I'm going), so I threw together this simple dish, which is a riff on Pasta Primavera.  Cubed chicken breast sauteed with garlic, olive oil, oregano and chopped spinach, with the rigatoni, fresh lemon juice, more olive oil and oven roasted tomatoes added at the very end.  The kicker in this dish is fresh lemon zest, which brightens the flavors and adds lightness.     

Spice Rubbed Grilled Chicken

I was channel surfing this weekend and caught a rerun of a South Beach grilling special on the Food Network with Bobby Flay and a few other Food Network personalities.  His spice rubbed grilled chicken inspired this dish, and I threw in a sauteed orange bell pepper that looked lonely in the fridge.  The spice rub contains paprika, cumin and fresh ground mustard seed and fennel seed (had to break out my spice grinder for that).  The flavors were there, but I give myself a C+ on presentation.  Although I took the extra step of slicing the chicken on the bias, the plate needed some color to break up the orange, and I probably could have set the chicken on top of the peppers to give it some height.  Great cooking is all in the details.      

Steamed Little Neck Clams

My local Ralph's Fresh Fare had a great deal on Littleneck Clams, so I picked some up and steamed them in a white wine broth made with chopped garlic, olive oil, Sauv Blanc, butter, fennel seed and dried oregano.

Persian Pizza

I was at the Blue Wave Car Wash in West L.A. when I decided to check out "Naan Hut," a nondescript Persian bakery across the street.  I told the guy at the counter that "I wanted to try some bread," and he looked down his nose and asked "what kind of bread?"  When I told him I wanted the house specialty, he replied "gagnat," so I gave him my $3 and was on my way.  I'd say it was a cross between naan and pita with roasted sesame seeds sprinkled on top.  Anyway, when I first tried it I thought it would make a great flatbread pizza, so when I got home I raided the fridge and pantry for: Avery's mozzarella string cheese, Trader Joe's marinara sauce, some salami Deborah brought home from her business trip, fresh tomatoes, fresh basil, dried oregano, crushed red pepper and some olive oil.  Into a 400 degree oven for 10 minutes and voila, Persian Pizza!