Prosciutto-wrapped chicken with ricotta and sage

The fare is fowl

Originally appeared in the January 27, 2011 edition of the Southside Times.


In certain critical kitchen cliques, chicken has a reputation for being boring, insipidly safe, and purported to be the culprit of many dull dishes.  But I’m of the mind that chicken’s only as mediocre as the cook caring for the recipe—the maestro in charge of the music, in other words.

Take this week’s recipe.  There are a scant number of ingredients, sure; but they’re intended to be a collaboration, both complimenting and contrasting to create a humble little harmony.  Read more here: (more…)

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Published in: on January 27, 2011 at 5:15 pm  Comments (2)  
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Crab cakes

No frustration with this crustacean

Originally appeared in the January 20, 2011 edition of the Southside Times.

Aside from evoking notions of warmer climes and warmer times, crab cakes are enjoyable because of their range of roles on the plate.  Depending on how big you make your cakes, they can be a satisfying appetizer, a filling entrée, or a satiating sandwich.  I even stumbled across a breakfast variation in one of my old notebooks from culinary school:  crab cakes Benedict.

This is a relatively basic recipe, with all the familiar hallmarks:  butter-golden crust, with a rich-and-savory center of sweet, aromatic crab.  More after the jump: (more…)

Published in: on January 20, 2011 at 2:24 pm  Leave a Comment  
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Pâté de campagne

A not-so passé pâté

Originally appeared in the January 13, 2011 edition of the Southside Times.

So, here we are:  mid-winter, and the season is showing its icy teeth.  But I’m content with being sequestered indoors, fine-tuning any neglected categories in my culinary craft.  More after the jump: (more…)

Cornish game hens

Game hens:  a winter win

Originally appeared in the January 6, 2011 edition of the Southside Times.

The winter holidays are intimately related with traditions (of both the personal and pervasive varieties), as well as attention to details which help sustain those beloved customs.  Food, of course, plays a critical role in this preservation.  But if you’re looking to break tradition, or just add a bit of nuance, you could do worse than a classic preparation of Cornish game hens.  Keep reading here: (more…)