bostonzest

Tag: David Leite

  • Grilled Cheddar Cheese with Onion, Thyme, and Tomato on a Rustic Bread? “Yes, Please!”

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    The lunch in the photo above was pulled together from what was left in the house before farmers market day. The sandwich is grilled cheddar cheese with onion, thyme, and tomato on a rustic bread.

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    Thanks to a tip I follow from David Leite, I had a jar of sautéed onions in the refrigerator. I always sauté extra, since I bought the New Portuguese Table, years ago. (Here's more about that in our post: Cook's Treasure: Sautéed Onions and Garlic.)

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    Since I was being lazy and trying to make a quick lunch, I don't think I would have sautéed an onion to add to these sandwiches. But since I had these softly sautéed onions all ready, I sprinkled a few on each pile of goodies as I prepared a platter of grilled cheese. The thyme came about because I keep a vase of herbs on my counter right where I do food prep. 

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    My other helper in making this meal was my induction burner. It makes controlling the temperature of the pan, to get just enough toast on the sandwich, easier. Since I added this to my kitchen, I seldom use my stovetop. Induction gives me faster heat, better control, and a much easier clean up.

    My electric stovetop has become extra counter space and the place where I setup my induction burner, since that puts it under the kitchen vent. I place a large wooden cutting board under the induction burner and a full sheet pan covered with newspaper or parchment over the burners next to it. This makes clean up a snap!

     

    What's on your Food Lover's Shopping List?

       

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    Words: Penny & Ed Cherubino
    Photos: ©2017 Penny & Ed Cherubino 

  • More Cookbooks that Are Great to Read Beyond the Recipes!

    Last week we posted Reading Cookbooks Can Be Simply for Pleasure. Here are a few more books that fall into that category.

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    Try These!

    Here are few great reads to recommend if you would like to begin reading cookbooks for pleasure. “A Mediterranean Feast” by food historian Clifford Wright will give you great background on foods you may think you know. “Marcella Says…” by Marcella Hazan is like taking an informal cooking class with the great master. 

      

    Diana Kennedy’s “The Art of Mexican Cooking” was my first exposure to authentic Mexican cuisine. “Hot Sour Salty Sweet” by Jeffrey Alford and Naomi Duguid told me the stories of Southeast Asia recipe-by-recipe.

      

    “The New Portuguese Table” by David Leite gave me updated insights to a food culture I only knew from a Rhode Island Portuguese immigrant population, while “Dishing up Maine” by Brooke Dojny taught me more about the culinary roots of an often visited state.

      

    “Pok Pok” by chef Andy Ricker is in my ebook collection. That makes it handy when I visit a Thai restaurant and want to remember details of some tidbit he taught me about this cuisine in its pages.

     

    If you love food culture, add a few cookbooks to your reading list. They are relaxing and educational. Audition before you buy and add to your collection by borrowing, either in physical or ebook format. And don’t forget Boston’s great used bookstores and library book sales. I check out the cookbook section every time I visit one.

    What's on your Food Lover's shopping list?

    Details:

    Words: Penny & Ed Cherubino
    Photos: ©2017 Penny & Ed Cherubino (Adapted for BostonZest from one of our Fresh & Local newspaper columns.)

  • More Cookbooks that Are Great to Read Beyond the Recipes!

    Last week we posted Reading Cookbooks Can Be Simply for Pleasure. Here are a few more books that fall into that category.

    IMG_7708 copy

    Try These!

    Here are few great reads to recommend if you would like to begin reading cookbooks for pleasure. “A Mediterranean Feast” by food historian Clifford Wright will give you great background on foods you may think you know. “Marcella Says…” by Marcella Hazan is like taking an informal cooking class with the great master. 

      

    Diana Kennedy’s “The Art of Mexican Cooking” was my first exposure to authentic Mexican cuisine. “Hot Sour Salty Sweet” by Jeffrey Alford and Naomi Duguid told me the stories of Southeast Asia recipe-by-recipe.

      

    “The New Portuguese Table” by David Leite gave me updated insights to a food culture I only knew from a Rhode Island Portuguese immigrant population, while “Dishing up Maine” by Brooke Dojny taught me more about the culinary roots of an often visited state.

      

    “Pok Pok” by chef Andy Ricker is in my ebook collection. That makes it handy when I visit a Thai restaurant and want to remember details of some tidbit he taught me about this cuisine in its pages.

     

    If you love food culture, add a few cookbooks to your reading list. They are relaxing and educational. Audition before you buy and add to your collection by borrowing, either in physical or ebook format. And don’t forget Boston’s great used bookstores and library book sales. I check out the cookbook section every time I visit one.

    What's on your Food Lover's shopping list?

    Details:

    Words: Penny & Ed Cherubino
    Photos: ©2017 Penny & Ed Cherubino (Adapted for BostonZest from one of our Fresh & Local newspaper columns.)

  • Cook’s Treasure: Sautéed Onions and Garlic

    Thanks to David Leite, author of The New Portuguese Table, I don't take half an hour to sauté onions and garlic each time I start a dish that calls for that as part of its base.

    CHE_0456 - Version 22013-01-07-onions-garlic-carmalized-© 2011 Penny Cherubino

    He even includes a recipe for them in his book. And thanks to this brilliant tip, I follow his guidance and have cook's gold waiting for me in the refrigerator later in the week.

    CHE_0460 - Version 22013-01-07-onions-garlic-carmalized-© 2011 Penny Cherubino (1)

    Mine go into a mason jar ready to whip up into a hash, pasta sauce, shepherd's pie, sausage and peppers, steak with mushrooms and onions, and so on.

    CHE_0466 - Version 22013-01-07-onions-garlic-carmalized-© 2011 Penny Cherubino (1)

    I smile just knowing they are sitting there waiting for me to create something delicious.

    By the way, the rest of The New Portuguese Table is equally wonderful and certainly a book I recommend adding to your collection. 

    Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

     

    Details:

    Words: Penny Cherubino
    Photography: © 2013  Ed Cherubino  

    Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

    Related articles
    Common Onion as Totem
    Uses of Onions
    Suggestions for Cooking Without Garlic? – Good Questions
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  • Cook’s Treasure: Sautéed Onions and Garlic

    Thanks to David Leite, author of The New Portuguese Table, I don't take half an hour to sauté onions and garlic each time I start a dish that calls for that as part of its base.

    CHE_0456 - Version 22013-01-07-onions-garlic-carmalized-© 2011 Penny Cherubino

    He even includes a recipe for them in his book. And thanks to this brilliant tip, I follow his guidance and have cook's gold waiting for me in the refrigerator later in the week.

    CHE_0460 - Version 22013-01-07-onions-garlic-carmalized-© 2011 Penny Cherubino (1)

    Mine go into a mason jar ready to whip up into a hash, pasta sauce, shepherd's pie, sausage and peppers, steak with mushrooms and onions, and so on.

    CHE_0466 - Version 22013-01-07-onions-garlic-carmalized-© 2011 Penny Cherubino (1)

    I smile just knowing they are sitting there waiting for me to create something delicious.

    By the way, the rest of The New Portuguese Table is equally wonderful and certainly a book I recommend adding to your collection. 

    Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

     

    Details:

    Words: Penny Cherubino
    Photography: © 2013  Ed Cherubino  

    Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

    Related articles
    Common Onion as Totem
    Uses of Onions
    Suggestions for Cooking Without Garlic? – Good Questions
    Enhanced by Zemanta

  • Cook’s Treasure: Sautéed Onions and Garlic

    Thanks to David Leite, author of The New Portuguese Table, I don't take half an hour to sauté onions and garlic each time I start a dish that calls for that as part of its base.

    CHE_0456 - Version 22013-01-07-onions-garlic-carmalized-© 2011 Penny Cherubino

    He even includes a recipe for them in his book. And thanks to this brilliant tip, I follow his guidance and have cook's gold waiting for me in the refrigerator later in the week.

    CHE_0460 - Version 22013-01-07-onions-garlic-carmalized-© 2011 Penny Cherubino (1)

    Mine go into a mason jar ready to whip up into a hash, pasta sauce, shepherd's pie, sausage and peppers, steak with mushrooms and onions, and so on.

    CHE_0466 - Version 22013-01-07-onions-garlic-carmalized-© 2011 Penny Cherubino (1)

    I smile just knowing they are sitting there waiting for me to create something delicious.

    By the way, the rest of The New Portuguese Table is equally wonderful and certainly a book I recommend adding to your collection. 

    Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

     

    Details:

    Words: Penny Cherubino
    Photography: © 2013  Ed Cherubino  

    Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

    Related articles
    Common Onion as Totem
    Uses of Onions
    Suggestions for Cooking Without Garlic? – Good Questions
    Enhanced by Zemanta