Crab and fennel soup

3…2…1…soup’s on!

Originally appeared in the December 29, 2011 edition of the Southside Times.

This week’s recipe is a little deceptive—the ingredients are sparse, and the execution is woefully simple.  But that doesn’t mean the result is underwhelming.  Keep reading: (more…)

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Published in: on December 27, 2011 at 9:33 am  Leave a Comment  
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Roasted chicken with pomegranate relish

Roasted chicken: a simple gift

Originally appeared in the December 22, 2011 edition of the Southside Times.

Not everyone has the resources to procure the proverbial Christmas goose.  No worries.  Executed properly (meaning the cooking, of course), roasting a chicken is just as noble as producing a rare piece of fabled poultry at your holiday table.  Besides, it’s the thought that counts.

Roasting a whole chicken is refreshingly simple—even the relish (which is labor-intensive only in the dissection of the pomegranate fruit) is a six-step treat.  Trussing takes a little technique, but just remember: as long as you’ve tucked the legs and wings snug against the bird’s body, you’ll be good to go.  More after the jump: (more…)

Roasted beet salad with feta cheese

Just beet it

Originally appeared in the December 15, 2011 edition of the Southside Times.

Please allow me to preface this “Get Cooking” installment with this: beets are painfully underrated.  And I’m not talking about the pickled, out-of-the-can variety.  I’m talking about a hearty, fresh-from-the-soil root vegetable.  Beets are sweet, versatile, and their vibrant color has a particularly pleasing aesthetic.  Okay—now that I’ve got that out of the way, let’s talk about this dish.  Read more: (more…)

Lamb meatballs with sun-dried tomato polenta

Don’t be sheepish, it’s easy

Originally appeared in the December 08, 2011 edition of the Southside Times.

Ah, meatballs—those savory spheres of gastronomic goodness.  But sometimes a subtle change of pace is nice.  With a slight deviation in your typical butcher-counter encounter, you could easily trade out the ground beef for something a little more exotic.  Lamb offers just enough personality to wake up a plate without overpowering your palate.  More after the jump: (more…)

Published in: on December 8, 2011 at 9:26 pm  Leave a Comment  
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