Chef’s Favorites

Pasta with Scallops and Seared Fennel: Monday, December 13, 2021

Pasta with Scallops and Seared Fennel: Monday, December 13, 2021

Pasta with Scallops – not to be confused with Scalloped Pasta – which would basically be mac ‘n’ cheese.  

You’ll appreciate the lovey flavors of this seafood pasta.  Small scallops (or bay scallops) are pared with seared fennel and green peas.  The pasta dish gets a little motherly love, as it’s tossed with a lemony aglio e olio sauce. 

Old-fashioned Split Pea Soup: Sunday, December 12, 2021

Old-fashioned Split Pea Soup: Sunday, December 12, 2021

We’re in the throws of winter and soup always makes us feel cozy.  I think you’ll enjoy this version of old-fashioned split pea soup. I took the recipe my mother taught me and gave it a couple of tweaks. 

The history of split pea soup dates back to ancient Greece and Rome.  It’s now found throughout the world in various forms.  Years ago you would often find pea soup featured as a restaurant special late in the week. That’s because the ham was used up and it was time to boil the bone for soup stock.

Tortellini with Hummus and Arugula: Monday, December 6, 2021

Tortellini with Hummus and Arugula: Monday, December 6, 2021

Middle-Eastern and Italian cuisines marry up in a most interesting pairing tonight.

You’ll be plating cheese tortellini in an Italian White Sauce flavored with feta cheese.  A scoop and conventional Middle-Eastern hummus adds a happy finish to the flavors.  Round out the plate by flanking the tortellini with a bitter and sweet arugula, tomato and toasted almond salad. 

Curried Kale and Pineapple with Bulgur and Lentils: Thursday, November 11, 2021

Curried Kale and Pineapple with Bulgur and Lentils: Thursday, November 11, 2021

It’s time to warm things up with some spicy dark greens.  These greens can be traced back 2,000 years to Austria/Hungary and they are a not-so-distant relative to broccoli and cauliflower. The villagers called it “capuzzo.”   We call it kale.  

Tonight, you’ll return to one of my favorite versions of kale preparation.  It combines homemade Garahm Masala curry powder with pieces of sweet, fresh pineapple.  It’s served over hearty bulgur with a scoop of savory lentils. 

Pasta Puttanesca: Monday, Sept 20, 2021

Pasta Puttanesca: Monday, Sept 20, 2021

Pasta PuttanescaThere are many versions of the origin of this classic pasta dish.  Some say that Puttanesca originated in the Spanish Quarter brothels of the of Naples.  Other stories include chef...

Udon Noodles and Bok Choy: Thursday, July 1, 2021

Udon Noodles and Bok Choy: Thursday, July 1, 2021

Udon Noodles and Bok Choy The ever-versatile baby bok choy graces a Japanese Udon noodle bowl tonight.  A tasty and memorable broth with touches of brown-rice miso and wasabi surrounds the noodles...

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