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Steve
Massachusetts
I'm a blogger on a mission to encourage parents to teach their kids how to cook and eat well.
Interests: cooking, writing, teaching, skiing, biking, hiking, music, travel, literature, entertaining
Recent Activity
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My mom asked me to bring a few hors d'oeuvres to a family dinner we had a while back, and as I had some luscious Medjool dates and a bag of baby potatoes in the fridge, I decided to whip up a combo platter of two of my favorite hot nibbles. Both are wrapped in bacon and finish roasted on... Continue reading
Posted 7 hours ago at Oui, Chef
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I found some fresh Mexican chourico (chorizo) at the market the other day and it immediately reminded me of a great restaurant dish I had a while back. Not knowing when I would find fresh chourico again (around here we usually see the Spanish smoked and cured version of the spicy sausage), I bought a couple packs for freezing. So... Continue reading
Posted 4 days ago at Oui, Chef
"or you're married to one...." HA, you slay me! These burgers look like a great veggie alternative for a meatless Monday meal.
HA...I would kill for some of your duck fat for Christmas! I am a huge fan of rabbit, but aside from when I was in school in Paris, have never cooked it. Silly, I know. I bet my local Whole Foods has some, on my list to buy next time I'm there so I can make this great dish.
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Because I make so much hummus at home I tend to buy my chickpeas in bulk at BJ's and so I always have a few cans banging around in my pantry. If you don't keep canned (or dry) garbanzos on hand then you should, you can use them in SO many ways. When I saw the recipe that inspired this... Continue reading
Posted 7 days ago at Oui, Chef
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Cool weather is fast descending on the Northeast, and with it has come thoughts of breaking out my slow-cooker. My oldest son, a senior in college, called a few days back and said that he and a few of his roommates were coming home for the weekend. We chatted briefly about meal planning for the gang, I made a note... Continue reading
Posted Sep 19, 2014 at Oui, Chef
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I grew up eating at a classic American dinner table where pork was ALWAYS accompanied by apple sauce. I could have been a bottle of Mott's or homemade.....smooth or chunky, but it was always there. There is something magical about the combination of pork and fruit, whether it be apples, apricots, peaches, or even blueberries. You name it, and if... Continue reading
Posted Sep 16, 2014 at Oui, Chef
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I whipped up this great grain salad the other day as a side dish to serve with some pork chops from the grill....it was sublime. The earthy chew of the farro accented by the brininess of the olives, the sweetness of the tomatoes, and veggie goodness brought by the artichokes and spinach had this one firing on all cylinders. The... Continue reading
Posted Sep 12, 2014 at Oui, Chef
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I'm not one of those people that can sit on the couch at 9 PM with a pint of Ben and Jerry's, fire up Netflix and call it a night. Actually, let me rephrase.....I can TOTALLY do that, I just try very hard not too because with every passing year, those night time indulgences get harder to work off the... Continue reading
Posted Sep 9, 2014 at Oui, Chef
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Looking for a relatively quick, simple and totally addictive cocktail hour nibble? Well look no further, 'cause these roasted chickpeas (garbanzos) fit the bill perfectly. Low in fat, high in protein and packed with flavor, these smart treats are so good for you they take up ZERO of your vice quotient, leaving that much more of it free for the... Continue reading
Posted Sep 5, 2014 at Oui, Chef
Like I said, I ALWAYS have preserved lemons on-hand. What I don't have is a tagine.....might have to use a dutch oven in a pinch.
I ALWAYS have a big jar of these in my fridge, they are a super "secret" ingredient!
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My latest Cooking Light Magazine had a profile piece on identical 12 year old twin sisters who are about to publish their first cookbook Cooking Light We [Heart] Cooking!: Totally Tasty Food for Kids . Given my strong belief that parents need to teach their kids how to cook for themselves before setting them loose in the world, I couldn't... Continue reading
Posted Sep 2, 2014 at Oui, Chef
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This little number was inspired by a dish Hayden had while dining out this summer We were at a lovely little local joint, The Sun Tavern, and as soon as I saw the dish listed on the menu I KNEW he was going to order it. I'm happy to say that all of my boys have grown to be adventurous... Continue reading
Posted Aug 29, 2014 at Oui, Chef
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A quick freezer organizing the other day turned up a small container of basil pesto as well as an unopened box of puff pastry. These items along with some fresh basil from my mom, some good old Vermont cheddar in my fridge, and a couple of lovely tomatoes from my farmer's market led to the creation of this fab little... Continue reading
Posted Aug 25, 2014 at Oui, Chef
Love these with a glass (or three) of something bubbly....and no I'm not talking about soda!
Delicious AND healthy recipes are winners in my book always! The spice mix you use here sounds sublime....YUM!
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My friends at Cooking Light have done it again by taking what can be a rather ho-hum dish of chicken and mashed potatoes and ramping up the flavor in a big way while still keeping the dish waist-line friendly. How do they do this, exactly? Read-on and find out..... Let's start with their use of sliced green onions, whole grain... Continue reading
Posted Aug 19, 2014 at Oui, Chef
There are SO many ways to cook mussels, but its hard to beat this classic French preparation....nice!
I'm not much of a tea drinker, but I'm an absolute animal for a good scone! YUM!
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This past week I committed the cardinal sin of food shopping, the very thing I urge all of my "Cooking Matters" students to avoid. I went shopping while hungry. Starving actually, if I'm to be totally honest with you all. While racing from point A to point B last Thursday, I zipped into my farmer's market (with my stomach at... Continue reading
Posted Aug 12, 2014 at Oui, Chef
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Sex sells. I know, sort of an odd way to start a food blog post, but there....I've said it. More specifically, "sexy" is what sold me on my latest cookbook acquisition (I know I didn't NEED another cookbook....don't judge me!). It took all of two minutes spent flipping through the pages of Sorella: Recipes, cocktails & true stories from our... Continue reading
Posted Aug 5, 2014 at Oui, Chef
You are right, Devaki, there is hardly anything better in this world than a well made quiche. This one looks stupendous...I'm off to get my apron and glass (or two) of wine!
Making your own Achiote oil....you GO girl!