Ready…set…
June 17, 2012
summer! Yard cleaned and planted? Check. Furniture pulled out of storage? Check. Grill in working order? Check. Good. Now that all of the outdoor spring chores are done and you have set up the appropriate areas for outdoor dining, entertaining and relaxing take a good look around. Scope it out. Your spot…to read, plan a menu, have a drink or have a nap. We wait for this all winter, now…enjoy.The sights, the sounds, the tastes…summer.
Les Spaghettis aux herbes et ail
June 10, 2012
My business partner and I represented American artist Rico Zermeno (of Nice, France) at our Taylor~Gratzer Gallery in Los Angeles. During one of his summer visits to LA, Rico shared his recipe for this pasta that I quickly named Les Spaghettis aux herbes et ail… ( his being from France after all). This is the easiest, most forgiving recipe ever and never fails to please. It has been the “go to” spring/summer recipe for me and at the time had filled the bellies of any and all types of Hollywood’s movie/TV stars, artists, agents, designers and aspiring whatevers. It’s is just good…by itself with some red wine and a nice baguette or with the addition of some grilled meat, sausages or fish. Try it …like it…love it. 
http:/
/www.lavenderandlovage.com/herbs-on-saturday
http://bangermashchat.wordpress.com/2012/07/01/july-herbs-on-saturday/
For starters,
May 26, 2012
I kept this Quinoa salad simple. Feta , tomatoes, Italian parsley and Quinoa tossed with a simple vinaigrette of lemon juice and olive oil with a touch of garlic. Salt and pepper to taste and you’re done. A simple, satisfying lunch or a great side for any summer supper. Then I started thinking of ” add ins”…garbanzos, Persian cucumbers? Maybe oil packed tuna or some grilled chicken? Dill? Basil? This basic recipe will allow you plenty of variations for an entire summer of good eats that are good for ya. 
Nothing easier,really.
May 25, 2012
There is nothing easier for a spring or summer dessert than this. Three ingredients…count them, three…and, really no prep. A trip to the farmer’s market for the strawberries and a reach into the pantry for some brown sugar and sour cream. Plate ’em up, dip and done.
sicilian potato gratin
May 11, 2012
I’ve adjusted this BonAppetite recipe using new potatoes with the skins on instead of the Russets. This simplifies the prep and gives it a slightly different texture which I love. Plan on serving this with grilled lamb chops and asparagus for the perfect Mother’s Day dinner.
http://www.bonappetit.com/recipes/2008/03/sicilian_style_potato_gratin
Dip it…dip it good
April 22, 2012
This white bean dip is easy, easy and easy. It makes a great light lunch when paired with some bread and crudite’ and can rise to the occasion as an appetizer when you’re entertaining. Similar to hummous ( and lower in fat) yet there are no exotic ingredients here…it’s likely you can whip some up right now. Blend in your processor a can of drained and rinsed white beans, a couple of cloves of garlic roughly cut, 2-3 tablespoons of general use olive oil, 2-3 tablespoons of lemon juice (I have found I like to use the brine from pepperoncini as the acid) and a good pinch of kosher salt and a few good grinds of black pepper. This recipe,http://www.pbs.org/everydayfood/recipes/white_bean_dip.html, can be tweeked as I did to suit you own taste and menu changes. Love some capers? Add the juice and then fold some in…love cumin? sprinkle it on. Now, go make yourself a snack.
If today were my birthday…
April 9, 2012
I would like a little pate’, a little champagne and a big ‘ol piece of this cake! It’s just too great! Like a big 60’s milner’s confection for someone like Liz Taylor. Simple combination of fluffy white frosting on dark chocolate cake, modern presentation…and oh,yeah….quiet. Fork please.
That’s Italian
April 6, 2012
I’m not Italian,but this seems like the perfect Easter dessert…Ricotta Cheesecake. Simple, light…with a touch of sweetness from golden raisins and a burst of freshness from lemon zest. This would be the perfect addition to an Easter brunch or ending to a dinner of lamb chops and roasted asparagus. My Hungarian grandmother used to make a cake that the flavors and textures of this recipe bring to mind. Oh yeah, she wasn’t Italian either.
http://www.pbs.org/everydayfood/recipes/ricotta_cheesecake.html
Yellow or Pink?
April 1, 2012
I can’t decide. Maybe both. This year just seems like a pink and yellow Easter…maybe it was the early spring and the blasts of pink and yellow blossoms around every corner…maybe I just like the way pink and yellow make a modern statement when placed in a neutral setting. These artful ovoids were easy enough. A literal drop of old school food coloring in a cup of HOT water with a splash of vinegar. Partially submerge your hard-boiled eggs…remove carefully. Done. 
G’s Bolognese
March 26, 2012
On the cheap. Really. The economy is struggling with a comeback but there is no reason to go hungry. For yourself or guests this recipe knocks it outta the park for less than $5…no kidding. It doesn’t get much simpler than this.
simplequietmodern 