Tag Archives: recipe

A Food App from Alain Ducasse

English: An image of an iPad 2.

(Photo credit: Wikipedia)

I just came across a new foodie app:  My Culinary Encyclopedia : recipes and techniques by Alain Ducasse.  

I don’t know about you, but these days I hardly ever use a cookbook for actual cooking.  I do still love to read them for inspiration, and I do still collect them (at a decreasing rate…it has to be spectacular for me to buy it now) but for the most part, if I’m not making up my own recipe, I’m googling or checking Pinterest.  So an app that I can access via my iPad would work for me.

But at almost $35, it’s hard for me to justify this app, as amazing as it might be. However for a newbie cook, this might really work well.  It has numerous videos that show good technique as well as how to plate, with 250 recipes.  You can add your own comments or  email yourself an ingredients list.  There’s nutritional information, plus insights into food origins, storage and more.

Of course if you’re looking to learn how to cook, you can just as easily peruse YouTube videos, or enroll in one of the online cooking schools that have been cropping up.  But then…this is Alain Ducasse one of only two chefs to hold 21 Michelin stars throughout his career!

Everyday Roasted Veggies

There isn’t an easier way to make vegetables!

Since there are only two of us at home to feed, I don’t often use an entire bunch of asparagus or celery, or even an entire broccoli, so I often find myself with just a little of this and a little of that.  Since I’m very fond of simply roasting vegetables, I’ll cut them up into even pieces and toss them with some seasonings and olive oil.  Here’s today’s veggie:
½  lb. asparagus, trimmed and cut into 3-inch spheres

1 medium yellow squash, washed and cut into 3-inch strips

1 medium red pepper, seeded, and cut into 3-inch strips

5 cloves garlic, minced  (we really go whole hog on the garlic, use less if you’re going to be among non-garlic eaters.)

2 Tbsp. extra virgin olive oil (or canola oil, or any oil you prefer)

salt and pepper to taste

½ tsp minced lemon rind

lemon juice (optional)

Preheat oven to 400 F.

Combine vegetables and garlic in a small roasting pan. Drizzle with olive oil and stir to coat evenly.

Sprinkle on salt. pepper and lemon rind.

Sprinkle on lemon rind.

Drizzle olive oil over it all and stir to coat.

Roast in preheated oven for 10-15 minutes (or less depending on the thickness of your vegetables), until lightly browned and tender.

Drizzle with lemon juice before serving.

Serves 3.

Hungarian Lazy Stuffed Cabbage and Noodles

A cabbage roll

Image via Wikipedia

While cabbage didn’t play a huge role in my childhood cuisine, there were two dishes that did show up to everyone’s delight — noodles with sautéed onions and cabbage, and stuffed cabbage.  I make the noodle dish several times a year, but I’ve never tackled the stuffed cabbage.

When I bought a lovely head of cabbage at Whole Foods this week, along with some wide noodles, I suddenly flashed to the stuffed cabbage and thought there must be a way to capture the flavor without the fuss, and why not combine the two dishes?  The following is the delightfully delicious results!

Hungarian Lazy Stuffed Cabbage and Noodles

Serves 6

8 oz. package wide noodles, prepared as directed on the package.

1 lb.  ground beef

I large onion, diced

3 cloves garlic, chopped

½ cup brown basmati rice (can use regular white rice if you prefer)

1 small head of cabbage, chopped

1 28 oz. can tomato puree

1 16 oz. can diced tomatoes

¼ cup plus 2 TBS vinegar (can use white or cider)

¼ cup brown sugar

¼ cup white sugar (or Succinat)

1 tsp. salt

Preheat oven to 325°F

Sauté onions, garlic and ground beef in oil until beef is browned.  Add rice.

In a bowl, mix together tomato puree, diced tomatoes, vinegar, salt and sugar.

In a large, deep casserole layer 1/3 of the cabbage, followed by ½ the beef mixture.  Pour half the sauce over it.

Layer another 1/3 of the cabbage, the rest of the beef mixture, and then the remaining 1/3 of cabbage.  Pour remaining sauce over.

Bake for 90 minutes.  Remove from oven and stir in cooked noodles.

Lower heat to 300°F and bake for an additional 30 minutes.

Note: I prefer the sweetness of the sugar because that’s what I was raised on.  You can omit the white sugar if you prefer a less sweet version.

Recipe: Corn Chowder a la Hurricane Irene

Corn Chowder

Hurricane Irene Corn Chowder

1 large Vidalia onion, chopped
1 leek, chopped
3 celery ribs, cut up
2 cups frozen corn kernels
8 red potatoes, halved
2 TBS olive oil
1 red bell pepper, seeded and chopped
4 cups chicken broth
2 TBS sugar
¼ cup flour
s&p to taste

Saute the onion, leek and celery in olive oil until soft but not browned.

Transfer to crockpot.  Add the remaining ingredients. Season to taste with salt and ground pepper. Stir to blend the flour.  Cook on low 6 hours.

Serve with good crusty bread.