Summer on a plate.

Sometimes you don’t need a lot of “cooking”…

This plate looks and tastes like pure summer! Tomatoes from a local farm called Laughing Dog. Goat’s Milk Feta from Blue Heron Creamery — where the goats are fed a local beer daily. Boxwood basil (and flowers) came from my garden. Texas olive oil, black falk salt, and a touch of balsamic complete the dish. Go find some GREAT local ingredients and try this dish!

Using local ingredients reminds me of my dear friend Tracy Kontos. Chef Kontos is about to host her first pop up dinner. Too bad it’s sold out, you should have bought a ticket.

clip_image002

Summer Italian Chicken… In a Circulator!

Immersion circulators and sous vide cooking are just starting to make their ways from high end restaurants into the homes of the “average” foodie. Although I’ve been fortunate to be “in the know” about sous vide cooking for a couple of years now, I was recently loaned a Sous Vide Professional from PolyScience… full review is coming but the spoiler is that it’s a dream to use. Sous vide cooking has many benefits for the home cook, from low fat cooking to huge service windows to results unavailable with traditional cooking methods.