Foodie Friday: Curry Seafood Stir Fry

August 9, 2013
By Patrick

Putting together a healthy gourmet dinner doesn’t have to take all day. However coaxing complex flavors out of a dish in a short amount of time can be a challenge.

Curries are a great way to pack a dish with fantastic flavors and it can be prepared in a short amount of time if you choose the right blend and method for preparation. Stir frying curry is a fast-moving process that requires timing. The key is to have all of your ingredients measured and ready to go.

Personal preference goes a long way in regards to spiciness and intensity of flavor. Feel free to add more chili flakes or some ground cumin if you like to walk on the wild side. If you aren’t into the spice you can omit the chili flakes and reduce the amount of garam masala spice by a half tablespoon or so. If you don’t like seafood you can replace it with more vegetables and even tofu for a delicious vegan option.

Stay cool!
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Foodie Friday: Banana Ice Cream

July 26, 2013
By Patrick

There are different ways for every family to spend time together. In my house, cooking is a major activity, with plenty of rewards. The time we spend together cooking and the resulting foods keep our hearts and bellies full.

Having a toddler in the house gives me the extra excuse to indulge my inner child and make things that adults almost always enjoy, but never think of making at home.

Our most recent culinary adventure was homemade ice cream. While I was busy measuring milk, cream and sugar, my little one proved herself an expert banana-smasher and taste tester. In addition to smashing bananas and tasting them, my daughter was able to learn some valuable lessons about kitchen safety and stirring things together, necessary skills for any aspiring chef.

The banana ice cream recipe I am sharing this week is most definitely an adaptation of a few recipes I have used throughout the years. If you are vegan, you can replace the milk/cream with coconut milk and omit the egg yolks – it won’t turn out quite the same, but is still a delicious frozen treat. Stay cool!
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Foodie Friday: Lobster Shells & Cheese

June 28, 2013
By Patrick

When having people over for dinner it’s good to have an ace up your sleeve. A recipe that is absolutely guaranteed to award you with a room full of admirers at the end of the evening. One such succulent selection that I whip up to make a splash is a variation on the classic shells and cheese.

This all grown up rendition of a staple is packed with lobster and creamy, cheesy bechamel sauce. For those of you that don’t like lobster or prefer crab, you can substitute easily. I often make this with bay shrimp or crab in the same quantity and it turns out great. I unfortunately do not have a vegan version of this recipe, but for vegetarians leave out the lobster and you are all set.

Serve this dish along with some nice citrus dressed greens and chilled Chardonnay. Cheers!
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Foodie Friday: Gazpacho

May 17, 2013
By Patrick

Now that the weather is starting to warm up a little, we can start turning, once again, to simple and fresh ingredients to build flavors in our meals. Raw vegetables are healthy and when combined in the right ways, delicious. The simplicity of a fresh vine-ripened tomato with a little coarse sea salt is one of my personal favorites. The sweet and tangy tomato with the crunchy salt just speaks to me.

When I think of raw recipes the first thing that comes into my mind is Gazpacho, a wonderful cold soup that is absolutely packed with flavor. As is true with many simple recipes this gem can be altered to fit your style. It also easily becomes a vehicle for bay shrimp, bay scallops, or even cucumber sorbet if you have the ambition. It can also be made completely vegan if you leave out the Worchestershire sauce. Enjoy!
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Foodie Friday: Brunch Basics – Part 3

April 12, 2013
By Patrick

Welcome to the third installment of Brunch Basics. To be fair I could easily dedicate the entirety of Foodie Friday to the subject but then I wouldn’t be able to share all of the other great stuff with you from week to week.

This week I wanted to focus on the simple art of egg cookery. This subject can be very delicate for some of us that cherish a perfectly cooked over easy egg or a light, fluffy omelet and there are a few tricks to getting the results you are looking for. If you have ever been to a restaurant and got eggs that were over cooked, rubbery, or just bad, do yourself a favor and stop going there.

You can make the perfect egg in your own kitchen every morning with just a little extra care, a couple of tricks of the trade, and the right equipment. This week I will try to cover what I think to be the two most common ways people like their eggs. Enjoy!
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Foodie Friday: Grilled Asparagus, Spring onions, and Bacon Berry Vinaigrette

March 15, 2013
By Patrick

Spring is in the air and all the wonderful vegetables that come along with it are starting to pop up at local farmer’s markets. It’s time again to pick up some of the various selections that are starting to make appearances. Spring is a great time to love food, and play on the natural flavors and textures without too many heavy spices coming into play. Gathering your friends and family for lunch on a beautiful spring day, in my opinion, is absolute bliss.

This week I wanted to share a grilled Spring Onion and Asparagus dish that I love to prepare this time of year. It has all the things you could ask for in a healthy, spring delicacy. This recipe is meant to be shared, so cutting it in half for a smaller gathering or doubling it for a big party should be no sweat. Enjoy!
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Foodie Friday: German Style Feast

February 15, 2013
By Patrick

Every once in a blue moon I am lucky enough to find time to cook with a great friend of mine. We usually start out by digging through old cook books and reminiscing of the good old days while having a frosty adult beverage. After what seems like moments, but tends to actually be at least an hour, we look at each other and say “where are we going?” While often this “place” only exists deep inside the catacombs of our own culinary imaginations, usually it’s Germany.

This week I have compiled three of my favorite German dishes, all of which were prepared at the last meeting of the minds with my dear friend. When cooking large meals such as this German-style feast, try to make it easy on yourself by doing as much as you can ahead. I often boil my Spaetzle and cabbage before I start my pork. This allows me to relax with my friends and sip a nice German beer. Enjoy!

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Foodie Friday: Cowboy Beans

January 18, 2013
By Patrick

The bean dates back to the very beginnings of our civilization. They have been found buried in tombs in Egypt and also, deep inside ancient caves in Peru.

It has been at dinner tables just about as far back as we can tell and with good reason. With an average of nine and a half grams of protein per serving the bean makes for a very healthy way to get that “full” feeling that comes at the end of a satisfying meal.

There are thousands of varieties of beans in the world, so naturally there are limitless possibilities for preparation. This weeks recipe is from an era when beans were invaluable because of their nutrients and shelf life when dried. This could easily be just about any era in the history of beans but I am specifically thinking about the westward wagon trains of the early United States.

Here is my recipe for “Cowboy Beans.” Enjoy!
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Foodie Friday: Ratatouille with Herb Quinoa

January 11, 2013
By Patrick

Eating healthy can be challenging for a foodie. The truth is, most of us love rich foods usually involving duck fat or butter.

That said, the older I get, the less I find myself eating these things. Sure, I crave the occasional confit. Who doesn’t? However, I am now trying to balance out the bad with the good by making a majority of my meals healthier. There are plenty of great, classic dishes that aren’t going to make you hang your head in shame right in your trusty Escoffier. Cutting out as much fat and carbohydrates as you can is important but, so is doing the thing your mother has been telling you your whole life; “Eat your vegetables!”

Personally, I love vegetables in all forms, and Ratatouille is a perfect example. Ratatouille is a classic dish that has all the makings of a great low-fat meal. I like to serve mine with a nice herb quinoa; a low-carb, high protein alternative to rice or couscous. You could easily put what ever you want with your Ratatouille. Remember a recipe is only a guideline. Enjoy!

Foodie Friday: Holiday Sweets

December 21, 2012
By Patrick

3123693806_4cb1ca16d9_z In the realm of pastry, the most overlooked and under-appreciated types of confections are usually the most common. It’s easy to take something like ice cream for granted if you get yours at the supermarket.

However, the trend of over-indulgence on store-bought goodies is something that we foodies need to nip in the bud. Sure, it’s easier to grab a bag of Chips Ahoy at the supermarket and keep them around in the cupboard where they, eerily, don’t get stale. But where’s the fun in that?

It’s no secret that everyone eats more sweets this time of year but while, personally, I am unable to enjoy sweets, I sure do like to make them for my friends and family. There is something very satisfying about giving your loved ones a gift of homemade confections that you put so much effort into making.

This edition of Foodie Friday, I want to share a couple cookie recipes that I have been honing for some time now. Remember, recipes are just a guideline and there is one, very important, ingredient that you never write down… love. Enjoy!
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