Zucchini Pasta, no flour

This gallery contains 5 photos.

Okay Vegetarians and those of the gluten free preference, break out that mandoline that is sitting in the back of the cupboard and get ready for a great dinner and no scarred knuckles. Okay admittedly I have the pro version … Continue reading

Limoncello Tiramisu

This gallery contains 9 photos.

Nice cool dessert for the summer. I used stemless martini glasses for individual servings. The recipe can also be prepared in a trifle bowl or casserole. Ingredients: 1/2 cup Limoncello 1/2 cup water 2 t sugar 3 lemons 3 eggs … Continue reading

Cooking Steaks and Chops Indoors

If you happen to live in a city condo or apartment you may not be able to use an outdoor grill.

How can you cook Chops or Steaks with nice results?

A skillet with the bottom grooves provides the grill marks, but the real benefit is that your chop or steak wont cook in the rendered grease becoming bitter. Those grate lines in the pan elevate it enough to keep it above the fat. Certainly fat is flavor, but when rendered from the steak or chop that you are cooking, it becomes grease that starts to burn and give off an undesirable flavor.

Most pans are seasoned and can withstand a high heat. They are easy to clean if you wait until it slightly cools down, then add some warm water to it. This will allow any of the burnt on bits to come off easily without heavy scrubbing.

Here is a good way of producing a good dinner.

The first step is buying a good quality Steak or Chop.

Here is a Veal Loin Chop

Here is a Veal Rib Chop

The Rib Chop is usually, ‘French Style’ in which the meat is cleaned from the bone. These can also be tied for even cooking and provide an excellent presentation. You can also pound this out with a meat mallet for quick cooking and a larger plate presentation.

If it is good quality and not frozen, you won’t need much in the area of spices. You want to get the most flavor and just enhance it with a simple sauce.

I use the following method for thicker steaks and chops. The photos are with a bone-in Rib Eye. We are using an oven as a finishing mode to speed up the cooking process and retain more juices and flavor.


Chop or Chops (depending on how many are eating)

Kosher Salt and Cracked Black pepper.

2 Tablespoons Oil, per chop (Grape Seed, Coconut , Safflower or Canola)

1 Tablespoon Butter, per chop

1 Tsp Truffle Oil, per chop


Set oven to 400˚ Convection or 425˚ Bake

Whether you are cooking veal, beef, pork or lamb chops, the method remains the same. The only difference is the smaller chops may cook all the way through on the stove top based on your preferred doneness.

Heat pan over a medium to high heat on the stove top. Season both sides of chop with a pinch of salt and some cracked pepper. Oil both sides of chop.

As the pan begins to smoke add the chop.

After about 2 minutes see if you can lift the chop and turn it to get the cross grill marks and continue to sear on the bottom side. If it is stuck to pan just wait a minute and it should come off easily. (this method works the same on your outdoor grill grates).



Let it cook for about a minute then flip the chop over.


After you flipped chop, top with butter and place into the oven on the middle rack.

After 5 minutes begin checking for temperature. When cooked to your preference, remove from oven and plate the chop.

Season with truffle oil.


Pepper Frittata with Za’atar

Call it a ommlette if you will. I wanted something other than peppers, hot sauce, cumin and cilantro.

Don’t get me wrong those ingredients work, this just called to me.

If you don’t know Za’atar, it is a combination of dried oregano, thyme, sesame seeds, sumac and salt.

Easy to make but if you have a mediterranean market nearby, get it already mixed. Sure it’s easy to combine the ingredients but if you buy sumac and don’t have another use for it, you have wasted some $.

My first experience with this spice is from the local bakery on fresh-baked pita called Za’atar Manakeesh. Since then I have tried it rubbed into chicken for a roast, in rice and humus.

The flavor is wonderful.

Back to the recipe.


4 large eggs

1/2 cup half-n-half or almond milk

1 cubanelle pepper, cut into 1/2″ slices

3 white mushrooms, diced

2 Tablespoons grated cheese (it’s up to you but Colby, cheddar gouda, manchego are good choices)

1 garlic clove, minced

1 tablespoon Za’atar

1 tablespoon chopped Fresh Cilantro

2 tsp olive oil

1 tsp butter

salt and pepper to taste


Turn on your oven to 425˚Convection or 450˚ Bake

Use a non-stick pan set over a low heat. In a bowl beat eggs with half&half. Add a pinch of salt.

Turn heat up in pan, add oil & butter and turn pan to glaze. Add cut pepper and mushrooms. Cook for a minute then add garlic. After it begins to pop add Za’atar and egg mixture and turn pan to coat. Top with cilantro, cheese salt & pepper then place into oven on middle rack.

It should rise in about 6 minutes. Cooking in the oven keeps the stove top cleaner. Convection works well with this rise and presentation plus, cooks faster than in the Bake mode of your oven.

Take it out and flip onto a plate or platter to serve.

Cut into wedges.

Maybe add some hot sauce just in case.


Pulled Pork

Recently demonstrating the AGA Total Control and needed a treat that showcases the range features and can appeal to the masses.

I wanted to show off the High Heat of the Boiling Plate, about 650˚ along with the Simmer Oven 250˚

Okay I know that most of you can turn up a high heat on the larger burner on your stove top and then turn down the heat in the oven for the Low and Slow. Even the CrocPot can cover that cooking option. But imagine that you have an oven at your disposal that is set for that application.

I don’t know about yours, but this would look fantastic in my kitchen.

Back to the recipe, sorry I digress.

First off I am a fan of Dry Rubs accompanied with a dipping sauce, if necessary.

There are many Dry Rubs that are available that do a great job, Paul Prudhomme’s Magic Spices are Fantastic. McCormick has some great varieties. I am sure your favorite celebrity  chef has his or her own spice line.

Here is a great way to use up some spices that you may have in the back of your cabinet.


4 lbs. Boneless Pork Shoulder (or Pork Butt)

3 Tablespoons canola oil

3/4 cup water, wine or beer

Dry Rub

4 Tablespoons Paprika (mild)

2 Tablespoons Cane Sugar (Turbinato if accessible)

1 Tablespoon Kosher Salt

1 Tablespoon ground Coriander

2 tsp dried onion

1 tsp black pepper

1/2 tsp cayenne

1/2 tsp cinnamon



Mix all spices and thoroughly season the pork. Coat the meat with oil. Heat on stove over a high heat,  a dutch casserole or heavy skillet. After a minute add the meat. Sear for a few minutes and turn the meat over. Continue to brown all sides.

Add liquid of choice to the pan, cover the pan and place into a 250˚f oven.

After 3 hours, check to see if fork tender. When ready. Remove from oven and let it cool for about 20 minutes. Use two forks to split the meat apart.

Mix with the juices and if preferred, serve with your favorite BBQ sauce on the side.

Goes great in a potato roll, corn bread or Syrian bread wrap.