Garlic-Herb Butter

Let's face it, sometimes the difference between a good meal and a great meal are the finishing touches. Could you imagine pancakes without butter and syrup? What about french fries without ketchup (or mayo in Europe), a hot dog without mustard, or a baked potato without butter; these food items would only be half as good—at best! Here is a very simple recipe for something that is oh-so-good, even if it is bad for us—garlic&herb butter. It's okay, you can cheat a little, life is short! This butter can be used to make awesome garlic bread, a 'killer' baked potato, or provide a nice finishing touch to the veggies, pasta and steak dishes that you learned how to cook in my previous posts.

Ingredients

• 4 sticks of softened butter (1 lb)
• 8-10 cloves of minced garlic
• bunch of flat leaf parsley (a.k.a. Italian parsley)
• pinch of black pepper 
• pinch of salt
• pinch of Cayenne pepper (you can omit this if you like)
• parchment paper

Directions

• mince the garlic cloves finely
• chop the parsley
• then, combine the garlic and parsley and chop together
• add garlic and parsley to large mixing bowl with softened butter
• add the salt, pepper and cayenne
• with a spatula or large spoon, fold in the garlic and parsley until evenly incorporated through butter
• place the butter on to a 10 or 12-inch piece of parchment paper; make a mound (like a meatloaf) in the center
• being careful not to let it squeeze out the sides, use the paper and start to make a cylinder out of the butter; fold the edges up to keep the butter toward the middle
• once it is completely wrapped, fold the edges and keep forming the butter by rolling it and using your hands to shape it
• once it is in the shape you like, place it in the refrigerator to set for 1 hour. If you need it quickly, place it in the freezer for 15 minutes...not longer or you will not be able to remove the parchment paper
• remove log carefully from paper and cut in half (or less) to store in the fridge for use. Place the other half in the freezer for up to six months.
• To use, just slice the garlic butter log as you would a stick of butter

This college student learned to make her favorite butter!

Chop together for more flavor.

Add garlic/parsley to softened butter.

Fold it together until it's well-incorporated.

Add a little seasoning.

Get every last bit on that parchment paper!

Fold and roll; keep it away from the edges.

Mold it into shape.

She likes her some buttuh!

She's got ravioli on the mind...my advice would be to make thinner slices.

TIPS

• You can make any size batch you like; start with two sticks if you want to experiment
• You can also add rosemary or thyme instead of parsley...rosemary garlic butter is killer too!
• Add as much or little garlic as you like
• Since you will not always cook your garlic butter, make sure that the garlic is minced very finely in order to avoid too much intensity
• Spread on a nice big piece of bread; oven: 350° for 8 minutes, broiler: 2 minutes...watch it...don't leave the kitchen...you'll kill your garlic bread!
• You can also use a bowl or lidded container if you don't have to have a log; keep it in the fridge and spoon out as needed
• Freeze parts of a big batch so it keeps longer
• Use on: baked potatoes, pasta, veggies, garlic bread, steak, chicken and fish; when these items are cooked, just toss garlic butter in hot pan for 10-20 seconds

Pan Fried Steak

Most people enjoy a good steak every now and then. Aside from ribs, fried chicken and 'Double-Doubles', few things satisfy our carnal lust for animal protein like a juicy, flavorful steak! My hunch, is that more people would eat steak more often if they did not feel the need to fire up the outdoor grill or barbeque to do so. Here is some good news. With a little 'know-how', a pan-fried steak can taste as good as a grilled one—sometimes better! Once you know how to cook a steak in a pan or skillet, you can achieve the caramelization that is required for great tasting meat.

Ingredients

• Steak(s): any kind; Ribeye, New York strip, Filet Mignon, Porterhouse, Flap or skirt steak (carne asada)
• Coarse salt (Kosher or sea salt)
• Black pepper (fresh from a pepper mill)
• Olive oil (you can use canola, peanut, safflower, or clarified butter...not regular butter)

Coarse salt and pepper do not just add flavor—they help to caramelize the steak with a tasty crust!

Directions

• Try to take your steak(s) out of the fridge about 20-30 minutes before you cook them in order to bring the meat to room temperature (to even out cooking)
• Season steak(s) on both sides with liberal amount of coarse salt and fresh pepper (adjust the grind to your preference); push the seasoning into the meat with four fingers...give it a couple of slaps
• Take a dry skillet (preferably stainless steel) and charge it over your heat source (flame or electric element); "charging" your pan means to heat it up
• When the pan is nice and hot, add one turn of oil to your pan; take it off the heat (by the handle) and swirl it around to evenly coat the cooking surface of your pan
• With tongs, carefully place your steak(s) into the pan; do not cook more than two at once...make sure the pan is large enough if your are cooking two
• Try to ensure that the far side of the steak drops last (not the near side) so that you don't get spattered with hot oil!
• Once each steak is first set in the pan, slide the pan (keep it on the range) back and forth just to ensure that the oil and meat are making full contact
• Once you are sure that all the meat is touching oil—do not touch it for at least one minute (longer if it is a thick cut)
• after 1-2 minutes, rotate (don't flip to other side yet) the steak with your tongs 45-180 degrees so that the searing is even; you can even shake the pan to slide the steak toward the edge if oil collects on a certain side of pan
• Use your tongs and carefully check the searing side for color; if it is getting nicely browned, flip the steak and repeat the steps on this side too
• after the other side has developed a nice sear remove it and transfer to a plate or cutting board (if you are going to slice it)
• IMPORTANT: Let the meat rest for 4 minutes (5-10 for extra thick cuts)! Always rest steaks or all of the juices will pour out and your steak will be dry and less flavorful!

I added some home-made garlic-herb butter for basting.

TIPS

• How to know when a steak is done: Take your right hand and look at your open palm. Feel the meaty part of your palm (with left index finger)...right under your thumb while doing following:
• Touch the tip of your index finger to the tip of your thumb (this is rare)
• Touch tip of middle finger to tip of thumb (medium rare)
• Touch tip of ring finger to tip of thumb (well)
• Touch tip of pinky finger to tip of thumb (very well done...aka "hammered")
• Always rest your steaks at least 4 minutes before serving/slicing
• Fish is the opposite. If possible try to eat/serve fish within the FIRST 4 minutes (known as "the magic window")
• The thicker the steak, the lower the heat. In other words, if you are cooking one of those monster, thick cut steaks that are 1 inch thick or more (like I like) lower your searing heat under the pan. Just charge the pan as normal, but use medium heat...it will take a bit longer to heat up
• Sear as usual, but you will sear thicker steaks longer on each side
• If you cook very thick steaks with high heat, the steaks will sear quicker but the inside will be uncooked
• The thinner the steak, the higher the heat. Charge the pan on the highest flame setting
• You want to quickly sear each side without hammering (over cooking) the inside and drying it out
• The meat is the star...all you really need is salt & pepper and a nice crust. The s & p actually helps to build a crust on the outside of your steaks—a must for a pan fried steak!
• Basting: For added flavor, when your steak is done, turn off the heat and place a nice tab of butter 1-2 Tbs in the pan. Push your steak to the top of the pan and put the butter on the bottom with 1-2 whole garlic cloves. Using the handle, tilt the pan toward you so that the butter and garlic start to cook on the bottom of the pan. Use a large spoon and repeatedly baste your steak (once the garlic is caramelized...10 seconds) with this tasty butter...careful while basting...make sure you turned the flame off. You still want to rest your steak when done.

Rigatoni with Sausage and Broccolini

Most people would agree that pasta is one of the best comfort dishes to indulge in; I have to eat pasta (of some sort) at least once a week in order to function properly. If I go without it for too long: I begin to limp, my blood pressure elevates 30 points, my optimism succumbs to pessimism, I develop an annoying cough, my left eye begins to twitch and I start to foam at the mouth. Okay, not really, but I really dig the noodles.

Have you ever been in the mood for pasta, but wanted something other than spaghetti marinara (red sauce) with meatballs? Personally, I only cook marinara about 25% of the time when I prepare pasta. Here is a great recipe, full of flavor, that also incorporates veggies—in this case, broccolini. Broccolini is just another name for baby broccoli, a thinner and slightly more delicate form of broccoli.This dish is traditionally made with broccoli rabe (pronounced "rob"), otherwise known as "rapini." I love rapini, and so do most Italians. Some people don't like it because it is slightly bitter tasting, so for this recipe, I've substituted broccolini (similar look and texture) for rapini. This is a great Sunday dish!

*Warning: This is not health food

Ingredients

•  1 lb Rigatoni pasta  (recommend De Cecco)
•  1-2 bunches of broccolini  (chopped into 2-inch pieces; separate stems and  florets); you can just use the florets too
•  4 hot Italian sausages  (recommend Johnsonville; best grocery-store sausage)
•  parmesan or piccorino-romano cheese  (recommend Trader Joes)
•  6-8 garlic cloves minced  (not too finely
•  salt  (regular table salt)
•  black pepper  (fresh ground is preferred)
•  red pepper flakes
•  extra-virgin olive oil  (recommend De Cecco)
•  chicken stock  (liquid from pouch...not bullion cube or powder)
•  2-4 Tbs butter
•  1/2 of a lemon

liquid chicken stock from a pouch is expensive, but worth it. Try not to use those bullion cubes or powdered chicken base; you will taste the difference. Ignore the cilantro above...in the bag it looked like parsley.

This is flat leaf (aka Italian) parsley. This dish does not call for it because it is complex enough without it.

Directions 

•  bring a large pot of water to a boil, add a big pinch of salt
•  remove sausage meat from casings
•  place a skillet on medium-low heat and add one turn of olive oil to the pan;  once it is hot  (swirl the pan around to coat the pan)
•  cook the sausage while breaking up the meat with a large spoon or spatula
•  brown the sausage  (stir it so it cooks evenly...takes about 6-7 minutes)
•  Drop the rigatoni into rapidly boiling, salted water immediately after you first  add the sausage to the skillet...this is a timing thing!
•  Before you drop the pasta in the water, set your microwave timer  (or any  timer) to 30 seconds less than lowest cook time  (always on pasta box). De  Cecco rigatoni is 12 minutes, so set the timer to 11:30...have a colander ready  in the sink to drain your pasta
•  Trim the ugly ends off of the broccolini, then, cut your broccolini into 2-2.5 inch  pieces. You want the broccolini to be about the same size as the rigatoni
•  Stir your rigatoni well so that it does not stick
•  Remove the sausage from the skillet once it has browned and place in a dish to  the side
•  Do not remove the sausage grease or dark scrapings from the pan...just get all  of the sausage out with a slotted spoon
•  add another turn of olive oil to the pan and sauté the broccolini stems over  medium heat for 1 minute; add salt and pepper to stems while cooking
•  add the garlic and a teaspoon of red pepper flakes to the skillet; sauté with  broccolini stems for for 1 more minute; stir well
•  add the broccolini florets (the flower tops) to the pan and sauté for 1 more  minute
•  add 1 cup of liquid chicken broth to skillet and turn heat on high; bring to a boil  and mix well while scraping sausage bits from pan (deglazing pan)
•  add your cooked sausage to the broccolini and mix well; add some black  pepper. Careful with salt because the parmesan cheese you add later is salty
•  stir your rigatoni well; get a measuring cup ready and reserve about 1 cup of  pasta water from pot before you drain pasta
•  When your timer goes off, immediately drain your pasta
•  Place the drained rigatoni in a large serving bowl or platter (family style) and  then add the sausage and broccolini; mix well
•  in your same skillet (empty now) add the pasta water and 2-4 tablespoons of  butter on high heat; mix well, while scraping bits from pan (only 30 seconds)
•  pour pasta water over rigatoni and mix well; squeeze 1/2 lemon on rigatoni (watch out for seeds!)
•  spoon over an obscene amount of parmesan cheese into the rigatoni and mix  well; mix until you see nice balance of pasta, sausage, veggie and cheese
•  serve immediately!

cut veggies to same size as rigatoni; always cook the stems first. For a more elegant appearance (guests), just use the florets—but I happen to like the crunch of the stems too!

      

slice casing in middle to remove sausage

Tips

• Never overcook pasta. The trick to great pasta is to ensure that it is al dente. Pasta always has the cooking time on the box. The lower time is for al dente pasta. Cook your pasta for 30 seconds less than the lowest cook time because pasta will cook for another 30 seconds after you drain it. De Cecco is the best; Barilla is second.
• The best tasting sausage you can buy at the grocery store (without going to a  specialty meat market or butcher) is Johnsonville sausage—there Italian sausage is  tasty...most other brands suck. 
• Always reserve some pasta water...it is a trick that most Italians know and use! Pasta water has a lot of starch and is perfect for ensuring that your pasta is the right consistency. If your pasta gets dry, add some pasta water and some butter...BOOM!
• To reheat leftover pasta (it's always dry, right?), place your pasta into a bowl/plate, add a few drops of water to the bowl/plate and mix your pasta around. Then, LOOSELY drape a wet paper towel over the top and nuke it for 1 minute on high. Stir your pasta well, then enjoy (you can add some fresh olive oil too). Don't forget to add some fresh parmesan cheese!
• There is even a right way to eat rigatoni! Don't stab it with your fork. Slide the prongs (2 or 3) of your fork through the hole (like a forklift lifting a pallet). Not only does this look more classy, but it improves the taste and texture of the rigatoni.

How to Cook Perfect Veggies—Every time!

Vegetables are considered the most important part of a proper meal, so it is a good place to start a lesson. Furthermore, since the vegetarian and vegan diet mainly consists of fruits and vegetables, jumping into preparation of animal proteins might not be a logical place to start; produce is often the main component(s) of a meal for people who prefer a plant-based diet, even if the majority of carnivores see nature's bounty as nothing but requisite side dishes. Besides—veggies are a vital source of vitamins, minerals and fiber.

The good news for carnivores, herbivores and everything in between, is that preparing tasty veggies is easy to do; with the right methods, vegetables can be vaulted into something truly enjoyable—not just nutritious, but also delicious! The first step is to buy (or grow) quality produce. At the risk of appearing dogmatic, I will urge the reader to buy "organic" produce whenever possible. The simple truth is that most farms utilize harmful pesticides in there operation(s). It is not that these food producers are malicious or bent on poisoning the populace, they just want to leverage the pest-killing power of pesticides in order to realize greater yields in their products. For a valuable lesson on organic food, check out my ibook (req. iOS device).

To supplement the produce I buy at the market, I get some organic produce delivered every week, courtesy of "Farm Fresh to You", a service that delivers an assortment of organic fruits and vegetables from reputable farms. Unfortunately, some of the produce that I prepare is not organic because it is not easily sourced from organic farms (or in season) or it is not offered at the grocery stores that I frequent. Chances are, if you like to eat a variety of produce, you will not be able to always get organic; sometimes, the 'pickens' are slim. Blanching is a cornerstone of veggie prep, and, I am of the opinion that it also mitigates or dilutes the harmful chemical residue found on nearly all veggies that are not organic.

Want organic delivered to your door? Every Wednesday morning two of these boxes are outside my door. If you have trouble finding organic...this is the way to go.

You can choose all of your organic produce or you can let them decide based upon the most seasonal veggies. 

*To blanch, means to briefly cook something, in this case vegetables, in boiling water. It is a very simple process, but timing is key:

How to Blanch Vegetables

1. Bring a pot of water to a rapid boil; a lid helps to expedite this process.
2. Once the water comes to a rolling boil, salt the water generously (table salt is fine)
3. Carefully drop your veggies into the salted, boiling water (give it a stir to distribute salt)
4. Cook the veggies until desired doneness (2-4 minutes depending on size of veggie)
5. You want the veggies to be soft, but still al dente and crunchy; with tongs start tasting the veggies after 1.5 minutes; drain when they are just 'under' your desired doneness—they continue to cook out of the water!
6. Carefully drain (use oven mitts) the pot into a colander in the sink.
7. Shake the colander to remove the excess water, then transfer veggies to a mixing bowl large enough to toss or mix the veggies in
8. Drizzle extra virgin olive oil over the veggies (move your hand around to evenly distribute oil)
9. Using your thumb, pointer and middle fingers, sprinkle some kosher salt (or sea salt) over the veggies; try to evenly distribute by moving your hand around—your best tool.
10. From a pepper mill (get one if you don't have one), grind some fresh pepper all over the veggies; adjust the pepper mill to give you a finer ground (dial on top).
11. Squeeze a bit of fresh lemon (not too much) over the veggies.
12. With kitchen tongs, toss (mix) the veggies so that the oil, seasoning and lemon juice are evenly distributed.
13. Transfer to an attractive serving dish/platter or to individual plates for service; serve while veggies are still hot—everyone will love them!

It is better to toss your veggies in a mixing bowl (this one is bigger than image suggests) so there is plenty of room to spread that tastiness around.

Since the carrots are bigger, they went in the water 2 minutes before the slimmer broccolini (my fave); 2 minutes later they were both done! After tossing, place the food in interesting dishes and make it look pretty. You'll never be able to eat at Sizzler again!

**If you want a tastier, deeper flavor—nothing beats sautéed veggies! It requires an extra step to the blanching process. To sauté means to quickly fry food in a shallow pan/skillet with a bit of fat (oil or butter usually) and medium to high heat:

How to Sauté Vegetables

1. Blanch any veggies you want to sauté for two minutes (don't blanch red/bell peppers, zucchini, squash, mushrooms, spinach, onions, tomatoes, leeks and other soft, watery veggies).
2. You are only par cooking them to soften them; for large chunks of carrots or thicker veggies, let them boil for 3 minutes.
3. Transfer veggies to a colander to drain
4. Mince 3-4 garlic cloves (not too finely); it is good to do this before you blanch if you are slower or less experienced with a knife (so it is ready to go).
5. Heat a dry skillet until hot; then add about a tablespoon of any oil (I prefer e.v.o.o, but you can use canola or clarified butter) and carefully swirl it around the pan to evenly coat.
6. Place your veggies into the hot pan and use tongs to ensure that the veggies are in a single layer (or close to it) so that each piece is in contact with the hot pan...give your pan a bit of a shake/shimmy to coat them with oil. 
7. Season with salt and pepper.
8. After Step 6, let your veggies sear—do not stir or touch them for at least 1 minute! The goal is to achieve caramelization.
9. With your tongs, start to check for color, when the veggies start to brown (not before!), flip them to brown the other side (give the pan a little shake); let them sear for another minute—remember, color equals flavor (a slight char...don't kill it).
10. Season this side with salt and pepper (careful with the hot oil)
11. When the veggies are nicely colored (not before), sprinkle the minced garlic over the veggies...try not to place it directly into pan.
12. Now, use your tongs (or large spoon) to mix the veggies and garlic together and sauté for 30-60 secs. or until the garlic becomes aromatic and starts to take on some color (do not burn the garlic); In total, it takes 3-5 minutes to sauté veggies. For more richness add a tablespoon or two of (real) butter to the pan after you turn off the heat and toss the veggies (or flip the pan if you know how...but don't waste food ; - ).
13. Transfer the sautéed veggies to an attractive serving dish/platter; squeeze a fresh lemon wedge over the veggies (not from that plastic lemon thing—ever).
14. Use tongs to toss the veggies to evenly coat with the garlic and lemon. Taste it to see if it needs more s & p (always taste your food). Serve while hot. You just made rockstar veggies—as good as any restaurant (or better)! 

Do these look good enough to eat...yup. Notice how I cut the red peppers the same size and shape as these beautiful organic green beans. Don't blanch red/bell peppers; just toss them in the pan right before you add the garlic—it adds a great pop of color!

Tips

• In the restaurant business, nearly all (dense) veggies are blanched in advance and then shocked in a large container of ice water (called an "ice bath"). This stops the cooking process and blanched veggies can be stored or frozen for later use. For service, these blanched veggies are just sautéed or brought up to temperature for each order. Since this is a practical cooking lesson, I omitted the ice bath because your veggies will be served immediately (and you will slightly undercook them because they continue to cook for 30 seconds), and, who wants to deal with tons of ice and shocking their veggies every time they cook?

• Try to cut vegetables to roughly the same size in order to even out cooking time. Got some big chunks of carrot with that skinny broccolini...if so, just place the bigger items into the boiling water 1-2 minutes before the smaller ones and they should be ready at the same time. A huge part of being a great cook is to have great timing!

• The reason salt is vital for blanching is that it maintains the vibrant color of the veggies and imparts a bit of flavor. Keep your food pretty.

• For eating/dining, appearance is very important—we eat with our eyes first! This is one of the reasons professionals also emphasize attractive plating and food presentation. Invest in some nice, colorful serving dishes. How often have you truly enjoyed food that looked terrible?

• Do not overcook vegetables. Ideally, veggies (unless cut small) should still require a knife to eat...you want that nice texture and crunch! If you are replicating the veggies we used to get at our grade school cafeterias, you did not succeed.

• Aside from bacon, ham and a few other things, almost everything you cook needs salt and pepper to 'dial in' the flavor! Despite what some people might say, s & p does not mask flavors, it enhances the natural flavors of the food you are eating! Season in stages; before, during and if needed, after the cooking process—this creates the layers and depth to tasty food.

• Although not difficult, good cooking does take some experience and finesse. After some practice, you will know how long it takes to perfectly blanch broccolini, or carrots, or cauliflower, or brussels sprouts. You will know how to get that great color (caramelization) on your vegetables, and know the magic moment to add garlic your pan.

• And finally, aside from salads, this is really all you have to know about cooking vegetables. There are other ways to cook veggies, but if you master blanching and sautéing, you will be the best veggie cook in your circle—people will notice it...trust me. Veggies will never be boring again!

Every Cook/Kitchen Should Have...

• A pepper mill; freshly ground or cracked pepper is a must. Use the little dial at the top to fine tune the ground. You don't have to buy a fancy one (Target and Walmart has 'em); you can even get a motorized one if you want.

• Kosher or sea salt; fill up a little lidded container so that you can use your fingers when you sprinkle this fancy salt on your food—don't use a shaker for these coarse salts or you risk over-salting your food. Refill your salt container as needed. For blanching or boiling pasta, use regular table salt...not the fancy stuff.

• Quality Extra Virgin Olive Oil; e.v.o.o. comes from the first cold press of the olives. A delicious olive oil will taste good by itself (pour a small amount in a teaspoon and taste). There are a lot of e.v.o.o.s out there that do not taste good (Sam's Club/Kirkland brand is nasty). De Cecco is one of the best you can get at a regular market (best pasta brand too).

• At least one pair of long tongs; this will be your 'go-to' cooking utensil. You also need a couple of spatulas, and a large slotted spoon. On a budget—you can get this stuff at the 99 Cent Store for next to nothing!

• You will already have a colander, so I need not mention it (pasta and blanching).

• Stainless steel mixing bowls; these are ideal for tossing vegetables before you serve them, making salads (large bowl), marinades, dry rubs for meats, baking prep, and holding various ingredients while you are cooking—a must for every kitchen!

• Large, stainless steel skillet (not aluminum...gives you Alzheimer's). These are not cheap, but you can find an inexpensive one for $35-50. I use All-Clad, which is the best; they are expensive but look for them on sale at a higher-end Macy's. Brea Mall has a great Macy's for cookware; I bought a $200 All-Clad skillet and lid for $79 during one of their many sales. Quality cookware will last a lifetime!

• A small or medium sized Teflon non-stick skillet for eggs (and only eggs...Teflon is harmful if used a lot)

• Kitchen fire preparedness;  baking soda nearby and a fire extinguisher

• Fun. When you start cooking food that you, your friends and family enjoy, you will want to cook more as you improve your skills and gain confidence. Ever notice how the biggest groupings are in or around the kitchen when you entertain—the kitchen is where it's at!

**Check out the web/YouTube and cable cooking channels for advice, knowledge and inspiration—want to learn how to cook something—it's out there, go get it!

Let's Get Cookin'...

Is this you?

With few exceptions, we all love to eat! Some of you are in the 'eat to survive' category. You do not especially enjoy eating because you might not have the benefit—some would say "luxury", of regularly partaking of tasty, delicious food. And mark my words, one need not go out to a restaurant to enjoy great food!  If you, your significant other or your parents do not know how to cook, or, you or s/he lacks confidence in the kitchen, help is here! You only need to know a few fundamentals and execute them with good technique in order to build your confidence behind the stove. Once you learn how to cook, your quality of life (and those you cook for), irrespective of your station or financial status, will improve. Let's face it—when the 'eats' are good—life is good.

For starters, every major meal (ideally) should have three components: a protein, a starch and a veggie. Since many people skip breakfast and/or dessert, a piece of fruit would suffice for these situations. I am realistic. I realize that people's eating habits rarely live up to the recommended 5-9 servings of fruits and vegetables per day. It is said that half of your plate should be filled with colorful fruits and vegetables, in the real world, your meals are probably mostly protein (meat) and carbs (starch); if there is a little green on your plate, you get bonus points, right?

Ahhh, gotta love that comfort food...but her portion size might be off a touch.

Sure, in some places, the 'kale revolution' is in full swing—it's hip and swag to be a vegan or to know the gluten and nutritional content of your fare. But let's face it, most people just want to get their eat on! A coffee table or sofa tray has supplanted the dining room table, and your favorite tv show has proved to be more entertaining (or at least more consistent) than the rantings and drivel uttered by your family and friends. Casual eating and dining is the new 'normal'. Going out to eat once in awhile is great; it could be a lot of fun and good memories can be made. But, if you HAVE to go to a restaurant to have fun and create meaningful memories, this is kind of a bummer! Would you rather have 'comfort food' at home or in a restaurant? Would you prefer to get cozy at the Olive Garden, or in front of a fire with some relaxing music of your choosing? This blog will not transform you into a chef overnight, but you will learn a few tips that will allow you to create tasty, satisfying meals.

Cooking at home is not free, especially if you use good ingredients. But, you can eat well at home and save thousands of dollars per year. Save the restaurants for 'date nights', traveling and special occasions. In this way, you will also appreciate them more. In the followings blog posts, I will also recommend specific products and ingredients—this is practical cooking. I do not get any compensation for recommending one brand of food over the other, or Trader Joes over Ralphs. As a private chef, I will make suggestions, but you are free to make your own buying decisions as you source your ingredients. Are you ready...let's do this!

This can be you!