I grew up eating Cajun food, and eventually tried to cook it on my own. This is my own version of jambalaya. First, I sautéed in olive oil the Cajun holy trinity (mirepoix/base): onions, green bell peppers, and celery: Once they started to get soft, I added brown rice to… Read on
Steaming littleneck clams might be easy in that there aren’t many steps involved, but there’s a real science to it, that requires focus. You can’t just toss them in a pot with some water and leave them. Anything less than your undivided attention would be not only an insult to these beautiful creatures that… Read on
I sautéed shrimp over low-medium heat in butter and a little bit of salt, pepper, and curry powder until half-cooked. I added chard and spinach from my garden, and a little bit more seasoning. (I read that it’s a good idea to season a little bit with every step of… Read on
I harvested chard and herbs from my garden: For breakfast, I chopped up some of the chard: I coarsely chopped some herbs (oregano and sage pictured, plus chives): I sautéed the herbs in butter for a bit: I added the chard, with a bit of salt and pepper: While that… Read on
I marinated salmon filets all day in lime juice, olive oil, salt and pepper, and some Caleb Treeze Stops Acid Reflux (apple cider vinegar and ginger and garlic juices) we randomly acquired. I sauteéd them quickly on medium heat for a couple of minutes on each side, then put them aside…. Read on