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BASICS

12
Feb

FOUR RECIPES FOR CHICKEN BREASTS

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IN MY WEEKLY COOKING CLASS AT THE L.A. LEADERSHIP ACADEMY I’VE BEEN TRYING TO TEACH MY STUDENTS BASIC TECHNIQUES.  I HAD FOUR KIDS ON WEDNESDAY, SO I BROUGHT WITH ME FOUR WHOLE, BONELESS CHICKEN BREASTS AND FOUR SETS OF INGREDIENTS TO MAKE DIFFERENT RECIPES.

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Categories : BASICS,MEAL OF THE WEEK,POULTRY,RECENT RECIPES
28
May

ROCK COD WITH CHERRY TOMATOES

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IN ADDITION TO LISTING THIS UNDER “FISH”, I’M ADDING IT TO “BASICS”, BECAUSE NOT ONLY IS THIS DISH QUICK AND EASY, BUT YOU CAN APPLY THIS SAME TECHNIQUE AND MAKE AN INSTANT TOMATO SAUCE FOR PASTA, CHICKEN AND GREEN VEGETABLES SUCH AS ASPARAGUS OR BROCCOLI.

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Categories : BASICS,FISH,MEAL OF THE WEEK
04
Apr

MARINARA SAUCE

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Click here to download recipe

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Categories : BASICS
21
Dec

PARMESAN BROTH

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I USE A LOT OF PARMESAN CHEESE IN MY COOKING.  IN SALADS, PASTAS, RISOTTO, AND GRATED OVER SOUP.  I ALWAYS BUY HIGH QUALITY IMPORTED PARMESAN, PREFERABLY RED COW IF I CAN FIND IT.  I GRATE IT OR SHAVE IT FRESH FOR EACH RECIPE. 

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Categories : BASICS,MEAL OF THE WEEK,PASTA AND RICE,RECENT RECIPES,SOUP
24
Nov

PRESERVED LEMONS

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I ALWAYS HAVE A JAR OF PRESERVED LEMONS IN MY FRIDGE.  THEY’RE A CINCH TO MAKE, THEY KEEP FOREVER AND THEIR INTENSE SALTY-SOUR BITE CAN BE USED TO FLAVOR STEWS (SEE LAMB MARAKESH), CUT IN THIN SLICES AND ADDED TO A SALAD OR COOKED WITH CHICKEN THIGHS OR OVEN-ROASTED FISH.  DON’T DISCARD THE OIL WHICH […]

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Categories : BASICS
24
Nov

MASHED POTATOES WITH GARLIC

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THERE ARE CERTAIN SIDE DISHES WHICH WE CANNOT DO WITHOUT AND ONE OF THEM IS MASHED POTATOES.  HERE THEY ARE SIMMERED IN MILK WITH GARLIC AND THYME AND RUN THROUGH A MOULI OR FOOD MILL, A KITCHEN GADGET I CANNOT DO WITHOUT.  YOU CAN’T PUREE POTATOES IN A FOOD PROCESSOR BECAUSE IT WILL TURN GLUEY, […]

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Categories : BASICS,VEGETABLES
21
Jul

CHICKEN WITH GARLIC AND ONIONS

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I’M ADDING THIS RECIPE TO “BASICS” BECAUSE IT’S MY DEFAULT TECHNIQUE FOR COOKING A CUT-UP CHICKEN.  ESSENTIALLY, YOU BROWN THE CHICKEN PIECES, REMOVE, SWEAT ONIONS AND GARLIC IN THE  FAT AND RETURN THE CHICKEN TO THE PAN TO COOK, PARTIALLY COVERED, SO THE SKIN STAYS CRISP. 

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Categories : BASICS,MEAL OF THE WEEK,POULTRY,RECENT RECIPES
11
Jul

THAI PORK SALAD

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OUR HOLLYWOOD NEIGHBORHOOD IS CALLED THAI TOWN FOR A REASON.  SOME OF THE BEST THAI-VIETNAMESE FOOD IN THE COUNTRY IS SERVED IN THE TEN BLOCKS OR SO BETWEEN WESTERN AND VERMONT, MOST OF THEM ALONG HOLLYWOOD BOULEVARD. 

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Categories : BASICS,MEAL OF THE WEEK,RECENT RECIPES,SALADS
10
Nov

CHICKEN TARRAGON

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WHO DOESN’T LOVE POULET A L’ESTRAGON, THAT SEDUCTIVE COMBINATION OF CHICKEN, TARRAGON, ONIONS AND CREAM? 

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Categories : BASICS,MEAL OF THE WEEK,POULTRY,RECENT RECIPES
15
Oct

FRESH TOMATO PULP

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ONCE A YEAR WHEN THE TOMATOES ARE AT THEIR PEAK, I BUY A CASE (ABOUT 15 LBS) AND TURN THEM INTO TOMATO PULP, WHICH IS LIKE THICK TOMATO JUICE. 

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Categories : BASICS