Beef Chili with Poblano Peppers

I used to make chili with sweet green bell peppers but now prefer the medium heat of poblanos. If you have time, roast them over a grill or gas flame to add smoky flavor. Continue reading Beef Chili with Poblano Peppers

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Ratatouille Tart with Red Pepper Paste

The visual success of this recipe depends on sourcing vegetables which can be sliced into similar-sizes and arranged into patterns. Roma tomatoes, Asian eggplant, and leeks can be found in diameters which approximate that of most zucchini. Continue reading Ratatouille Tart with Red Pepper Paste

Pâté de Campagne 

I’ve been reading the lyrical writing of Elizabeth David’s French Provincial Cooking this week. Published in 1960, the book describes David’s experience of food in the provinces of France away from the bright lights and big kitchens of Paris. English by birth, David fell in love with the cookery of the countryside in her formative years. She describes the post-World War II French food scene … Continue reading Pâté de Campagne 

Greek Spinach with Poached Eggs

This idea was missing too long from my breakfast life. Poached eggs over baby spinach sautéed in onion, garlic, and Greek seasonings with feta. I happened to have all the right ingredients and wanted to try something new in the kitchen.  View this post on Instagram Missing too long from my breakfast life. #Poachedeggs over baby #spinach sautéed in #onion, #garlic, and #Greek seasonings with … Continue reading Greek Spinach with Poached Eggs