Monthly Archives: May 2012

Ratatouille

Ratatouille is a rustic garden dish.  It’s meant to be fast and savory without a lot of flair.  Making it fancy is putting lipstick on a pig.  Anyone who says different’s a poseur.  [So there!]

Choke

The following is a basic recipe.  It can be spiced up by adding bell pepper and garlic or a hot pepper.   But remember, overcomplicating this recipe will destroy it.  It will look prettier but taste worse.

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Filed under Sides, Vegetarian

Frittata

Frittata’s nothing more than a quiche without crust.  But its eggs.   And the weird thing about eggs is that, even though they can be made any one of a thousand ways, people are fixated on what they consider to be the best way to cook them.  Don’t believe me?  If you’re ever in a room with two cooks, ask them for guidance on the best way to poach an egg.  Just don’t do it when kids are around.

So play with this and come up with something that works for you.  The neatest thing about this recipe’s that, with a little practice, it can be done entirely on autopilot and early in the morning.

 Nothing Special to Look at

Nothing Special to Look at

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Filed under Main Courses, Vegetarian

Oven-Cooked Pork Ribs, Wet or Dry

This is one of the ultimate comfort foods.  It’s as basic as a rural tradition can be without involving cousins who marry.  This is food meant to feed large groups of people with the least amount of effort (let’s face it, the folks cooking ribs usually spend more time drinking and socializing than anything else).  So if you’re wrapped up in a sophisticated recipe or stressing over the finer points, you’re doing it all wrong.

Wet or Dry, the Trick’s to Go Low and Slow

So get over it.  Take a breath.  Have a drink.  Enjoy the ribs.

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Filed under Main Courses, Pork

Osso Bucco

The foundation of many Tuscan recipes is a combination of wine, protein, celery, carrot onion and tomato.  Mix it one way and you get a bolognaise sauce, do it another and the result is osso bucco.   Like most of the recipes on this site, the technique relies on patience and confidence.

It’s done when the meat’s ready to fall off the bone

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Filed under Beef, Main Courses