“Let’s keep it nice and easy.” I’m with Frank Sinatra on this, in cooking as well as in love. To give fish big flavor, pan-searing filets coated with crushed black peppercorns is as nice and easy as it gets. Good for salmon and swordfish, it turns even bland tilapia into a treat. (Chicken cutlets and a lean cut of beef like iron steak like it as well.)
Chefs who obsess about ingredients go on about salt, specifying when to choose coarse or fine-grained salt and whether to use kosher, sea salt—and from which waters—or pink salt from the Himalayas. On pepper, “freshly ground” is pretty much all they say. Read more… “Nice and Easy, Fresh Peppers with Fish”
Ambrosia is a sweet Southern dessert most often served around the winter holidays. But frankly, my dear, I see it differently. My version transforms this dessert into a slightly savory summertime main dish salad.
As in traditional ambrosia, I use orange and coconut, but I skip the third historic ingredient, sugar. And what about the marshmallows and maraschino cherries that all you Scarletts and Rhetts recall?
Thank goodness for air conditioning and iced tea. I could not get though this summer’s sizzling, lingering heat without them.
Happily, my work lets me be indoors most of the time. Being comfortably air-conditioned, it’s an effort drinking enough to stay hydrated because I forget that when air conditioning pulls out moisture, it dehumidifies me as well as the air. Since drinking water bores me, this means creating enough variety to keep drinking, both indoors and when outside, and without adding too many calories. Read more… “Chill Out With A Green Tea Mint Cooler”
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