Mushroom Ricotta Bruschetta – This Was Anything But Flat

Please do not take this post’s brevity for any kind of lack of enthusiasm or excitement over this very handsome mushroom and ricotta bruschetta. Time’s a little short today, as my car’s left-front tire was fatally injured last night in a brutal pothole attack.

Everyone else is fine, but I didn’t want to delay the uploading of this fine recipe until I had time to do a proper blog post. So basically, I’m phoning this one in. Of course, my biggest fear isn’t that you’ll be disappointed…it’s that you won’t notice that big a difference.

Anyway, this was super tasty, and very simple to make. I show making the ricotta bruschetta part first, but as I mention, you’ll obviously want to have your mushrooms cooking while you prepare the bases. I hope you give this delicious, and very versatile dish a try soon. Enjoy!

Ingredients for 4 Mushroom Ricotta Bruschetta

1 cup ricotta cheese

1 egg

zest of one lemon

1/2 tsp salt

black pepper to taste
red chili flakes to taste

4 thick slices of lightly toasted bread

1 tbsp olive oil

For the mushrooms:

2 tbsp butter, divided (half to sauté, half to stir in at end)

1 tbsp olive oil

16 large white mushrooms

1/4 cup green onions and/or 3-4 cloves of garlic

salt and pepper to taste

1/4 cup marsala wine

1/2 cup chicken broth

2 tsp lemon juice

2 tbsp chopped Italian parsley

Garlic & Blue Cheese Green Bean Almondine – I Just Couldn’t Do It

When I went to culinary school in the early Eighties, the chef instructors used “Green Beans Almondine” as a prime example for the kind of stodgy, clichéd, faux-fancy, vegetable side dishes that we were supposed to eradicate shortly after graduation. 

This was the dawn of a new age of American cookery, and something so old-fashioned as green beans almondine had no place along side our newfangled raspberry vinaigrettes and cajun fish.

There was only one problem with this prohibition...green beans and almonds tasted really good together, and made for a lovely side dish once in a while. Of course, fearing you’d be laughed out of the young, hot cooks club (hot from heat, not from hotness) you just didn’t dare make or serve such a dinosaur.

Anyway, to make a long story short, I’ve finally done a green beans almondine video, but added roasted garlic and blue cheese to it, just in case any of my old classmates are watching.  I actually did this at Thanksgiving, sans nuts, and it got rave reviews, so I had a feeling the addition of the slivered almonds would work just fine, and they did! I hope you give this a try soon. Enjoy!

Ingredients for 4-6 portions:
1 pound green beans, blanched in boiling, salted water until almost tender

3 heads garlic

olive oil

salt and pepper to taste

cayenne to taste

1/3 cup sliced almonds browned in 1 tsp butter

2 oz Pt. Reyes blue cheese, or other blue cheese

400 degrees F. for 15 minutes

Sweet Corn & Wild Mushroom Spoonbread – Best Cornbread Dressing I’ve Ever Accidentally Made!

It’s always nice when you start out making one thing, and it unexpectedly turns into something else, which ends up being far better than you expected. Such was the case with this quite homely, yet amazingly delicious sweet corn and wild mushroom spoonbread.

I was trying to do a simple, wild mushroom-studded, sweet corn casserole to reinforce our holiday side dish repertoire, and before I knew it, I was eating the best, most flavorful cornbread dressing I’d ever tasted. Not only that, but we completely eliminated the step of having to make corn bread first!

Of course, I wish I could do stuff like this on purpose, but like my golf buddies used to say, “better lucky, than good.” The only drawback, as I obsessed over in the video, was the less that stellar appearance when it came out of the oven. 

I may try some type of gratin topping next time, but honestly, this was so wonderful tasting that I can’t even pretend to be upset over such superficial concerns.  I hope you give it a try soon. Enjoy!

Ingredients for 12 portions:

1/2 cup dried porcini mushroom pieces, softened in 1 cup hot tap water, squeezed dry

1 stick (1/2 cup) unsalted butter

3/4 cup all-purpose flour

3/4 cup yellow cornmeal

1/4 cup sugar

1 teaspoon fine salt

1/2 teaspoon baking soda

1/4 tsp freshly ground black pepper

cayenne to taste

2 large eggs

1 cup buttermilk

1/4 cup milk
1 pound sweet corn, drained well

1/4 cup chopped green onions

oil to grease baking dish

Bake at 350 degrees F. for 30-35 min

“Ultimate” Ranch Dressing – The Ultimate “Ultimate”

After five years, and a few thousand requests, I’m finally posting my “ultimate” ranch dressing recipe. What makes it the “ultimate?” Nothing, except that’s what I’m calling it, and in the world of dips and dressings, that makes it so. By the way, ignore those other roughly 65,000 “ultimate” recipes; this one is the actual “ultimate” ranch dressing.

It’s been ages since I made homemade ranch dressing, and I’d forgotten how much better it is than the bottled stuff. Don’t get me wrong; I like high-fructose corn syrup, artificial flavorings, and preservatives as much as the next low-information voter, but this really is significantly more delicious.

As you’ll see, I used some crème fraiche (which we showed you how to make in this video), but relax, sour cream will work perfectly. However, I do believe the buttermilk is crucial. That some of my peers are calling their ranch dressings “ultimate” without using buttermilk, really makes me question their grasp of the word “ultimate.”

Anyway, hyperbole aside, this really is the best ranch dressing I’ve ever had, and I hope you give it a try soon. Enjoy!

Ingredients for about 2 cups Ranch Dressing:

1 1/3 cup real mayonnaise

1/3 cup sour cream or crème fraiche

1/3 cup buttermilk

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon freshly ground black pepper

pinch of cayenne

pinch of salt

1/2 teaspoon dried dill weed

1/4 teaspoon dried tarragon

2 teaspoons sliced fresh chives

1 tablespoon minced fresh Italian parsley

2 drops Worcestershire sauce

Brussels Sprouts with Warm Bacon Dressing and the Holiday Side Dish Dilemma

As I enjoyed this very tasty Brussels sprouts with warm bacon dressing recipe, I was reminded Thanksgiving side dish decision time is rapidly approaching. It’s that annual dilemma where we’re forced to choose five or six recipes among hundreds of potentially awesome options.

What makes this decision so tough is that you want things that are traditional and comforting, but at the same time, want to keep the menu fresh and interesting. You love those buttery mashed potatoes, and yet you’ve wanted to make twice-baked potatoes for years. You always make Grandma’s chestnut stuffing, but that spicy cornbread version you saw on Pinterest sure looks amazing. What do you do?

Do what I do; keep the starchy cornerstones classic, and switch up the vegetable sides instead. Go ahead and do your favorite and familiar potato, stuffing, and gravy recipe; but when it comes to tired old dishes like green bean casserole, or peas and carrots, let your freak flag fly.

As long as you have a few comfort food favorites around, people will forgive a little experimentation, and this creative, un-cooked Brussels sprouts recipe would fit the bill. I love the contrast between the raw, crunchy vegetable and the rich, smoky, sweet and sour dressing. This would do any turkey proud.

While I decided to go raw this time, you can certainly turn this into a hot side by giving it a quick, stir-fry in a large skillet. Just a minute or two, until it starts to wilt, and you’re good to go. Anyway, I’m not sure if I made your side dish selection simpler or more complicated by showing you this new and exciting offering, but I’m sure you’ll figure it out. You always do. Enjoy!

Ingredients for 4-6 servings:
1 1/4 pound Brussels sprouts (will make about 1 lb. trimmed and sliced)

1 tbsp vegetable oil

4 oz bacon, sliced

2 tbsp brown sugar

1/3 cup cider vinegar

1 lemon juiced

salt and pepper to taste

pinch of cayenne

Pickled Ginger & Asian Pear Coleslaw – "Holiday Slaw" 2012 Edition

I’m not sure when this relatively new tradition started, but for whatever reason, I like to come up with a new and interesting coleslaw to serve at Thanksgiving. With all the rich, heavy foods that the holiday table brings, I really enjoy the contrast these cold, crisp, bracing salads provide.

I’ve been doing this for five or so years now, and this may be my favorite version. Just adding the always interesting Asian pear to a standard coleslaw would’ve been a nice enough touch, but what made this so special was the subtle heat from the pickled ginger.

I can just imagine how great that piquant punch is going to work with roasted turkey, and while I still have weeks to wait for official verification, I’m pretty confident. I’m also confident you’ll be able to find some pickled ginger, especially if you have any sushi bars near you.

By the way, this is not one of those “make the day before” coleslaws. You want everything fresh and crisp, and if you leave it overnight, not only will it get soggy, but it will be way over-marinated. You can make the dressing beforehand, as well as slice up the ginger and cabbage, but wait until an hour before the dinner to cut the pear and toss everything together.

Anyway, if you’ve never considered a coleslaw for one of your holiday side dish selections, I hope this unusual, but very delicious variation inspires you to give it a try. Enjoy!

Ingredients for 6 servings:

1/2 small green cabbage, thinly sliced

1 large Asian pear, thinly sliced

1/3 cup finely sliced pickled ginger

1/4 cup sliced green onions

1 tsp toasted sesame seeds

For the dressing:

1/2 cup mayonnaise

1/3 cup seasoned rice vinegar

1/2 to 1 tsp yellow miso paste, or to taste

hot sauce to taste (I used sriracha)

*Best if tossed together no more than an hour or two before service.

Roasted Sweet Potato & Black Bean Chili – A Super Food for a Super Cause

When ONE.org asked me to help raise awareness about their campaign to fight chronic malnutrition, using the humble sweet potato, I had one important question…if I agreed, would I get some kind of tote bag?

When I was informed there was no tote bag, I decided to check out their info anyway, and I’m very glad I did. While I was shocked to learn that millions of children die each year from malnutrition, it was heartening to learn what a huge difference this delicious “super-food” could make.

To help spread the word, I offer up this colorful, and very tasty, roasted sweet potato and black bean chili. I really enjoyed this 100% vegetarian version, and the extra step of roasting the potatoes not only concentrated the sweet, earthy flavors, but gave the starchy chunks a marvelously meaty texture.

Anyway, I’m going to sign off so I can go add “Helped Bono fight childhood malnutrition” to my resume, but I sincerely hope you take a minute and check out One.org for more information about this sweet potato campaign, as well as sign the nutrition petition. Thank you, and as always, enjoy!

Ingredients:

2 lbs orange-fleshed sweet potatoes

1/2 tsp ground chipotle pepper, or to taste

1/2 tsp salt

2 tbsp olive oil, divided

1 onion, diced

4 cloves garlic, minced

1 red bell pepper, diced

1 jalapeno, sliced

1 tbsp cumin

2 or 3 tbsp Ancho chili powder, or other chili powders, or to taste

1/4 tsp dried oregano

1 can (28-oz) diced or crushed tomatoes

1 cup water, more as needed
1 tbsp corn meal

1 tsp salt, or to taste

1 tsp sugar

1 tsp unsweetened cocoa

2 cans (15-oz) black beans, drained, rinsed

cayenne to taste

sour cream and cilantro to garnish

Cream of Cauliflower – Come for the Soup, Stay for the Bacon Gremolata

We’re heading into the heart of hot soup season, and this cream of cauliflower will ward off autumn’s chill with the best of them. I’m a big fan of the cauliflower in all forms, but this simple soup may be my favorite application.

Of course, human nature being what it is, I wasn’t satisfied with just the soup, and wanted to garnish with something new and exciting. Unfortunately, I couldn’t think of anything, so I decided to follow that age-old advice which says, “when in doubt, bacon.”

I’ve garnished soups like this with bacon before, but never tried toasting breadcrumbs in the rendered fat. Not surprisingly, it worked very well, and the additions of lemon zest and parsley elevated things even more. The only problem with a recipe like this is the next time I’m served a cream of cauliflower, no matter how good it is, I’m going to be a little sad there’s no bacon gremolata floating on top.

By the way, I realize there are no breadcrumbs in a true gremolata, but I thought it sounded kind of cool, and besides, I’ve never been that big on respecting the sanctity of culinary terms. I was going to go with “baconized breadcrumbs,” but that sounded a little too much like molecular gastronomy, which is much worse.

If you’re not into eating animals, some diced shiitake mushrooms and a pinch of smoked paprika would be a great substitute in the gremolata. You’d also need to add some olive oil to replace the rendered bacon fat, but you probably knew that.

Now that I think about it, that vegetarian version sounds pretty amazing as well. Maybe next time I’ll skip the bacon and…oh, who am I kidding? Anyway, I hope you give this delicious fall soup a try soon. Enjoy!

Ingredients for about 8 servings:

1 onion, chopped

1 rib celery, chopped

1 tbsp olive oil

3 cloves garlic

salt to taste

1 large russet potato, peeled, quartered

2 heads cauliflower, trimmed

1 quart chicken broth

1 quart water

1/2 cup cream

cayenne to taste

For the gremolata:

4 strips bacon

1 1/2 cups fresh breadcrumbs
1 tbsp lemon zest
2 tbsp chopped Italian parsley

Lambage Rolls! Lamb & Rice Stuffed Cabbage Leaves with Almonds and Currants

My love of cabbage rolls is deep and unconditional. I almost always make the same version, based on my Aunt Angela’s famous recipe, but once in a while, just for the hell of it, I’ll use lamb instead of beef. 

I love lamb burgers and lamb meatballs, so it’s no surprise that I love lamb-stuffed cabbage rolls, and I’m happy to report that these particular “lambage” rolls were the best non-beef version yet!

I remembered a middle-eastern restaurant Michele and I used to frequent, which served a lamb meatball stewed with tomatoes and spices, and served over a rice pilaf studded with almonds and currants. I really loved that dish and tried to incorporate those elements into these cabbage rolls.

I loved the results. Big, bold flavors, yet not too heavy, and like all cabbage rolls, these were very, very comforting. I used a pretty lean grind for the lamb, but ideally the butcher will give you something close to a 80/20 lean-to-fat ratio.

As far as the rest of the stuff, you’re on your own, and as usual I’ll ignore most of the “can I leave out the [insert delicious, totally necessary ingredient here]” questions. You are the boss of your cabbage rolls, so act like it. Anyway, I hope you share my love of cabbage rolls, and if you do, I really hope you give this version a try. Enjoy!

Makes 8 Lambage Rolls

1 lb ground lamb

1 cup rice

1/4 cup butter

2 tbsp olive oil

1/2 onion, diced
4 cloves garlic, crushed

2 tsp salt

1 tsp black pepper

1 tsp cumin

1/2 tsp cinnamon

1/4 tsp cayenne

pinch dried oregano

1/4 cup packed Italian parsley

1 tbsp dried currants

2 tbsp sliced almonds

1 cup tomato puree

3 1/2 cups chicken broth

1/2 onion sliced

1 head cabbage

salt and pepper to taste

feta and parsley to garnish, optional

Beef Borscht – You Really Can’t Beat This Beet Soup

This delicious and vividly colored beef borscht is the first soup I can ever remember eating. Every summer, we’d drive to New York City to visit my father’s side of the family. His father was Ukrainian, and his mother was Polish, and like the pierogis they’d have ready for us, this beef and beet soup was always a very welcomed part of the trip.

It was also this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melted into the hot, beefy broth was a wonder to behold, and unlike any other soup I’d eat the rest of the year. Speaking of beefy broth, I only used one measly piece of shank, but you are welcome to add one or two more to make this even more awesome.

Of course, there are a thousand versions of borscht, and as usual I have no idea how authentic this is, which is fine since, well, it’s soup for God’s sake. Beside what vegetables to add or delete, there is also the question of temperature.

Word on the street is that the Ukrainian/Russian versions are served piping hot, and that the Polish versions are served chilled. However, there does seem to be a general agreement as far as beverage pairings go. I’ll let one of my YouTube followers, Afterapplepicking, explain:

“Hot, beefy, red, Russian borscht is only to be served with copious amounts of beer or vodka. Which is quite a distinction from the cold, vegetarian, pink Polish borscht, which is only to be served with copious amounts of beer or vodka.”

Well said! Anyway, I hope you give this blast from my soupy past a try soon, and as always, enjoy!

Ingredients (amounts not critical!)

2-3 quarts of beef broth

(to make your own: simmer a well-browned beef shank or two in 3 quarts of water for 4 hours, or until the meat is falling off the bone, and completely flavorless)

1 bay leaf

1 cup chopped carrots

1/2 cup chopped celery

1 onion, chopped

3 cups sliced beets

2 cups chopped cabbage

salt and pepper to taste

1/4 cup white vinegar, or to taste

sour cream and dill or chive to garnish
*This soup doesn't require a lot of thought. Simply simmer everything until tender!

Zucchini and Ricotta Casserole – Help Us End SZF in Our Lifetime

Recent made-up studies have shown that every Fall, millions of Americans suffer from a condition known as Severe Zucchini Fatigue (SZF). 

After months of eating zucchini, their bodies begin to shut down and they simply can’t stomach any more of the ubiquitous summer squash. Well, relief is now just a casserole dish away.

Thanks to the magic of mint, the goodness of garlic, and a generous topping of baked ricotta, your SZF can not only be controlled, it can be cured. For this to be fully effective, be sure to not cheat on the hot oven. 

I know your oven smokes a little bit when set to 450 degrees F. (mostly because you only clean it like once a decade), but that’s the temperature needed to brown the edges of the zucchini and cheese, before the liquids begin to leak out.

This is meant to be a relatively quick and easy vegetable side, but as I ate it I couldn’t help but think what a great one-dish meal this would have made with the addition of some spicy sausages. Maybe scatter a few slices of chorizo or lamb Merguez sausage in there? How is that not going to be great? Anyway, I hope you give this delicious zucchini and ricotta casserole a try soon. Enjoy!

Ingredients:

3 or 4 firm large zucchini

2 or 3 tbsp olive oil

4 cloves crushed garlic

salt to taste
1/4 tsp smoked paprika

1/4 cup (packed) thinly sliced mint leaves

1 cup ricotta cheese, or as needed

cayenne to taste

Potato & Italian Frying Pepper Frittata and How I Learned to Swear in Italian

One of my earliest and fondest food memories is that of my grandfather making frittata. It wasn’t the taste of this hearty, Italian omelet that made such an impression, although that was always wonderful, it was the excitement surrounding “the flip.”

Traditionally, a frittata is cooked about three-quarters of the way, flipped over on to a plate, and slid back into the pan to finish cooking the other side. It’s an hot, slippery exercise fraught with danger, and more than one of his magnificent creations ended up a broken mess. Come to think of it, this is where I first learned how to curse in Italian.

The funny thing is, as long as you have a broiler to finish cooking the top, which he did, you don’t need to flip anything. Just pop it in for a few minutes to firm up the eggs, and brown the cheese, and you’re ready to eat. So, why did he insist on the always risky flip-n-slid?

I’m not exactly sure, but I imagine it was because his father flipped frittatas, and so did his grandfather. That’s just the way they were done, so that’s how he did it. Regardless whether you’re flipping or not, this rustic egg pie was invented for late summer’s vegetable bounty.

If you can fry it in olive oil, it tastes great in a frittata, especially leftover vegetables that would otherwise end up in the trash. It’s also amazing with any kind of summer squash. Just remember that the veggies need to be tender before the eggs go in, since they cook so fast. I hope you give this “memorable” recipe a try soon. Enjoy!

Ingredients for 4 servings:

12 large eggs

1 tbsp olive oil

6 slices of bacon or pancetta

1 1/2 cups sliced peppers

1 1/2 cups cubed, cooked potatoes

OR about 3 cups of any summer veggies

dry or fresh herbs to taste

salt and pepper to taste

hot pepper flakes to taste

2 oz crumbled feta cheese

*Remember to drain oil before adding potatoes and eggs!

We Came, We Saw, We Concassed

As promised, here’s the tomato concasse video I mentioned during the Steak Pizzaiola recipe. The technique is relatively quick and easy, and will allow you enjoy those gorgeous summer tomatoes sans skin and seeds. 

If you're feeling really ambitious, you could do a few quarts, and can them for the winter. Sure, those San Marzano tomatoes are fine, but there's nothing like putting up your own. Enjoy!

White Gazpacho! I Eat This All the Time…Like Every 20 Years

A very, very long time ago, I had a white gazpacho. It was ice cold, very tasty, and super refreshing. It was similar to a classic gazpacho, but with no tomato and peppers. It was so unusually delicious that it really made an impression.

It had a cucumber base, was garnished with almonds and grapes, and was so good, I told myself to get the recipe and put it into regular summer rotation. That was probably 20 years ago, and I haven’t had it since. Totally spaced. 

Anyway, last week I came across this on Grubstreet, and it all came back to me. I knew I must try this soup! I’ve adapted the Dovetail’s versionslightly, but it’s one of those very personal recipes that you’ll want to adjust to your tastes.

Tweaking the amounts of salt, vinegar, and sweetness from the grapes will easily alter the final product, so experimentation is a must! The same goes for the texture. Add a bit more or less water depending on your dream viscosity.

The ice cube trick is optional, but really does keep the soup nicely chilled. The temperature is so critical here – you can’t serve this too cold. By the way, the dill oil I drip on the top was nothing more than a few tablespoons of vegetable oil mashed with some fresh dill with a mortar and pestle.

So, the next time you’re looking for a cool first course for that next great garden party, I hope you give this a try. You’ll love it so much, I’m sure you’ll make it all the time! ;) Enjoy!

Ingredients for 6 small servings:

1 tbsp olive oil 

1 cup whites part of leeks, washed, chopped

salt and pepper to taste

2 English cucumbers, peeled

8-10 green grapes

1/4 cup slivered almonds

1 tbsp olive oil

1/3 cup crème fraiche, sour cream or plain yogurt

1 generous cup fresh bread cubes

2 tbsp sherry vinegar, or to taste

1 tsp salt, plus more to taste

cayenne to taste

1 1/2 cups cold water, more if needed

dill oil and/or fresh dill leaves

Fast & Easy Creamed Spinach – Cash Rules Everything Around Me (C.R.E.A.M.)

When people ask me if I fear eventually running out of things to video, I say no, and then joke that even if I did, I’d just start filming them all over again to keep that sweet ad revenue flowing in.

While that wasn’t the reason, I did think about that while filming this new and possibly improved creamed spinach recipe. As I’ve admitted before, every once in a while I’ll film something because I feel like eating it, and not because it’s a food wish. This lovely side dish is one such recipe.

I was driving over the Bay Bridge a few weeks ago, and C.R.E.A.M. by the Wu-Tang Clan was on the stereo. As Raekwon the Chef and Method Man serenaded me over the foggy span, I started to crave a steak and side of creamed spinach. This happens more than I care to admit, where a song triggers a yearning for some sort of tasty bite. Please tell me this happens to you too.

This more contemporary creamed spinach recipe is very similar flavor-wise to our previously posted “Steakhouse Creamed Spinach,” but since it doesn’t use a béchamel, it’s a bit lighter in texture. You'll need to use a nice heavy cream, since it thickens beautifully as it reduces, leaving you with a simple, but still luxurious sauce.

The only way to ruin this dish is to not squeeze all the water out of the cooked spinach. If that’s covered, the rest is pretty simple. Keep in mind that even perfect squeezed spinach will still thin out the sauce a bit; so don’t be afraid to reduce the cream until quite thick. You can always add another drizzle of cream if you go too far.

Anyway, as the WTC would say, I hope you’re trying to hear what I'm kickin' in your ear. This would make a great side dish for your next steak dinner, and you should give it a try soon. Enjoy!

Ingredients for 4 portions:

2 pounds cleaned spinach

2 tsp olive oil

For the cream sauce:

1 tbsp butter

2 tbsp minced shallots

pinch of salt, cayenne, freshly ground black pepper to taste

pinch of fresh grated nutmeg

1 tsp freshly grated lemon zest

3/4 cup cream

2 tbsp finely grated Parmigiano-Reggiano cheese

Classic Roasted Red Potatoes – Overlooked and Essential

This roasted red potatoes recipe is one of those food wishes that seems so basic I tend to pass it over for the more provocative requests. I’m sure this has been asked for dozens of times, and yet 725 videos in, I still hadn't posted this iconic side dish. Well, that madness ends today.

While I may take this procedure for granted, it really is a technique that should be mastered by all home cooks. There are three key elements necessary to achieve roasted red potato nirvana. You need a heavy, shallow roasting pan or baking dish, lots of olive oil, and the most precious ingredient of all…time.

I use a Le Creuset, which is glazed cast iron, but any heavy-duty pan should work. No need for expensive extra virgin olive oil for this; just choose whatever you’d use to sauté onions and peppers for Italian sausage, which, coincidentally, would pair awesomely with roasted red potatoes. As for the relatively long cooking time, we make no apologies.

These are technically overcooked, but that’s what it takes to get that perfect marriage of crispy-crusty outside and creamy-soft inside. The only real way to lose at this is to undercook the potatoes. This is considered a crime against nature, and will not be tolerated.

I served mine next to some grilled bass, which was topped with a very garlicky sauce, so I didn’t add any to my potatoes. If you do want some garlic flavor, add some crushed cloves to hot olive oil, and let it sit for an hour. Then strain and use olive oil as shown.

Anyway, I'm sorry I didn’t post this great recipe sooner, and I’ll be sure to pay more attention to these types of requests. This is the kind of beautifully humble dish that makes any meal better, and is more than worth learning to make well. I hope you give it a try soon. Enjoy!

Ingredients for 6 portions Roasted Red Potatoes:

2 pounds red potatoes, cut in evenly-sized pieces

salt, pepper, cayenne to taste

thyme sprigs, add whole and remove barren twigs after cooked

1/4 to 1/3 cup olive oil

1/2 large red bell pepper, seeded, cut in chunks

An Almost Cinco de Mayo Salsa Cruda

Cinco de Mayo, or as I like to call it "Mexican St. Patrick’s Day," is almost here, and as everyone knows, the cornerstone of any great CDM celebration is the salsa cruda. It has to be homemade, and it has to be awesome. Actually, if you serve enough margaritas you could get away with store-bought, but for the sake of this post, let’s just go with it.

Salsa cruda simply means a raw sauce, and that’s really the only rule. This is also commonly called “pico de gallo,” which means “rooster's beak,” apparently because it was originally eaten by “pecking” or pinching small portions from the bowl with your thumb and forefinger. I’m going to ask that you please use a chip.

I’d say my formula is fairly standard, except for the cherry/grape tomatoes and the mint. Unless you’re blessed with a bounty of real, sweet, vine-ripened tomatoes, your best bet for a world class salsa is cherry tomatoes. While not a perfect substitute, they'll have the most similar flavor to the aforementioned summer treat. The mint brings a subtle, sweet twist and even more refreshing finish.

One word of warning: make twice as much as you think you are going to need…this stuff is seriously addictive. By the way, as I just informed my faithful followers on YouTube, I pronounce, “salsa,” “sal-za,” simply because I find it more festive. Enjoy!

Ingredients:

1 1/2 pound cherry or grape tomatoes, cut into a small dice

1/2 cup finely diced white onion

1 or 2 large jalapenos, seeded, minced

1 serrano pepper, seeded, minced

2 garlic cloves, minced

About 2 tablespoons fresh lime juice, or to taste

2 tbsp minced mint leaves

1/4 tsp dry oregano

1/2 bunch cilantro leaves, chopped

pinch of sugar

pinch of cayenne

1 teaspoon salt, or to taste

This Asparagus, Ham, and Ricotta Pizza Has a Really Nice Personality

That’s what I’d say about this delicious asparagus, ham, and ricotta pizza if I were trying to fix it up on a blind date. Every once in a while I get a craving for a non-tomato sauce, or “white” pizza, and when I do, I’m forced to choose between béchamel and an olive oil base.

I love both styles, but was in the mood for something different, so I decided to use some ricotta and olive oil to make a spread, which I topped with smoked ham, asparagus, white cheddar, and Parmigiano-Reggiano. It tasted great, but I found its appearance to be somewhat unsightly.

I knew the ricotta and olive oil would separate somewhat in the extra hot oven, but I thought with the other cheeses on top, it wouldn’t be noticeable, but as you can see, it was. The good news is, no one seems to mind, and it did taste great. By the way, you can certainly do a less rich, lower cal version by just using seasoned ricotta without the oil.

Anyway, “new pizza ideas” is always a popular food wish, and I hope this ricotta spread inspires lots of pizza experimentation in your kitchen. If you need a pizza dough recipe, I used this great no-knead version, but if you prefer something faster, this Wolfgang Puck-inspired recipe is also a winner. Enjoy!

Ingredients:

For the spread:

1/2 cup ricotta

1/4 cup olive oil
2 tbsp cream or milk

2 cloves minced garlic

salt and pepper to taste

red pepper flakes

fresh herbs if so desired

pizza dough for one medium pizza

1 cup asparagus pieces

1/2 cup diced smoked ham

1/2 cup shredded white cheddar

1 tbsp grated Parmigiano-Reggiano as needed