Category: Recipes
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Three Bean Bison Chili
This recipe developed over time from several chili recipes I have tried. The taste develops as the dish simmers, so don’t be tempted to start making adjustments right away. At first it is a little sharp and not terribly pleasing, but eventually the spices, broth, beer, coffee and cocoa work their magic. So, let it simmer…
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All-Cornmeal Skillet Cornbread
This is a no wheat flour recipe. It is crumbly and a little crunchy rather than springy and custardy like some cornbreads made with a combination of corn and wheat. Easy to make, it is buttery tasting and perfect with a steaming bowl of chili on a cool evening. I use a combination of coarse-…
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Grilled Swordfish with Fennel and Lemon
Swordfish steaks are easy to grill because they don’t fall apart as they cook. The silky texture of the sautéd fennel contrasts well with the firm beefsteak-like fish. Lemons get sweeter when grilled. Squeeze a little juice over the fish and fennel, if you like, but try eating the lemon, rind included. Soaking the fish…
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Carrot and Lentil Stew with Middle Eastern Spices
The recipe is based on the combination of two recipes by Martha Rose Shulman that I found on New York Times Cooking. The NYT recipes are here and here. I like the combination of coriander, cardamon, and cumin with the lemon and mint. Be very careful not to overcook the lentils. They can go from…
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Chocolate Oatmeal?
Melissa Clark, in her “A Good Appetite” column in this morning’s NY Times Food section, writes about making chocolate oatmeal for breakfast. Since I eat oatmeal for breakfast a few times a week, and since even for someone like me who actually likes his morning porridge it can be pretty boring, I decided to give…
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Grilled Lemon-Caper Chicken
This is one of my wife’s favorite dishes. It’s sort-of a cross between lemon-pepper chicken and chicken piccata. Tasty and easy to put together. When we are in the mood for a little lighter version, we skip the sauce. The chicken stands alone pretty well.
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Jerry’s Dijon Vinaigrette
This is our everyday salad dressing. Our typical dinner salad consists of mixed greens (not from a bag or plastic box!), tomatoes, some vegetables (cucumber, radish, snow peas, carrots – whatever is fresh), and an avocado when they are in season. For Salade Niçoise, I increase the amount of dijon mustard in the dressing a…
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Marcella Hazan’s Chicken Cacciatore
My mom made Chicken Cacciatore when I was a kid, and I remember liking it a lot. To be fair, there were very few foods that I didn’t like, a trait I took with me into adulthood. Sadly, I don’t have her recipe. So, when I got the urge to make this dish a few…
Thinking Man's Kitchen 