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…)

Poached eggs on crostini with pistou

Over easy like Sunday morning

Originally appeared in the August 18, 2011 edition of The Southside Times.

There’s a Depeche Mode song that asks, “Is simplicity best, or simply the easiest?”  My answer is, well, sometimes both.  Case in point:  this recipe.  As a high school teacher—and with the tidal wave of the new schoolyear swelling on the horizon—relaxing with my family on the weekends is a premium.  So when it comes to breakfast and brunch, it doesn’t hurt to keep things simple and easy.  Read the rest after the jump: (more…)

Pan-seared beef filet with pearled barley salad

Steak and barley—nothing odd about this couple

Originally appeared in the August 11, 2011 edition of The Southside Times.

Just because you hear the word “steak” doesn’t automatically imply “heavy.”  Today, I’m talking about filet mignon—appealing to stout appetites in the mood for something filling, yet dainty enough to guard off guilt.  And buying this coveted cut of beef doesn’t mean breaking the bank.  A thick, center-cut filet will do the trick for a duo of diners.  This is a summertime dish, after all.  Read more here: (more…)

Ahi tuna with asparagus and edamame salad

Chill out without a grill out

Originally appeared in the August 4, 2011 edition of The Southside Times.

With this seemingly unceasing heat wearing out its welcome, it’s safe to assume that toiling in front of the gas grill sounds like torture.  So if you’re waving the white flag at the oppressive temperatures, no sweat.  Just relax and enjoy this easy recipe in the A/C.  Read more after the jump: (more…)