swordfish Mediterranean sauté

May 22nd, 2013

chefmorgan swordfih saute

puppy love & when to cook and tell . . . 

swordfish Mediterranean sauté

I am over the moon about the summer stone fruit which has arrived in the markets. However, I must admit that I am still clinging to the fava beans and English peas which are declining in number as summer rapidly approaches. While picking out fava beans at the McGrath Family Farm stand at the Sasnta Monica Farmer’s Market, it was there I fell in love. I could not help myself. It was this instant affection with inspired this week’s simple pleasure: swordfish Mediterranean sauté. Read the rest of this entry »

living it up on Mardi Gras (or all winter long)

February 12th, 2013

 child with Romanesco Cauliflower fettechini with Gorgonzola  for Mardi Gras 

living it up (on Mardi Gras) in a savory and seasonal way:

Romanesco Cauliflower fettechini with Gorgonzola 

Romanesco cauliflower is in the markets right now and the tight, pointed green curds are nutty tasting and delicious. Given that we have two celebrations in one week – Mardi Gras and Saint Valentine’s Day – a little culinary indulgence in a tasteful, seasonal, and savory way inspired this week’s simple pleasure: Romanesco Cauliflower fettechini with Gorgonzola. (However, if you prefer to celebrate Mardi Gras with something sweet, try making traditional beignets !  recipe here.) 


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Romanesco cauliflower Fettechini with Gorgonzola

February 12th, 2013


Romanesco Cauliflower fettechini with Gorgonzola  for Mardi Gras

Romanesco cauliflower Fettechini with Gorgonzola 


serves 6-8

preparation time: 10 minutes
cooking time: 15 minutes

Romanesco Cauliflower fettechini with Gorgonzola  for Mardi Gras ingredients, pine nuts gorgonzola, heavy cream

what you need:

  • 1 head Romanesco cauliflower (or any cauliflower), cut into small florets (~ 10 ounces)
  • ½ pound dry fettechini
  • 8 ounces Gorgonzola (or quality semi-soft blue cheese such as St Agur), crumbled
  • 1-2 tablespoons cup heavy cream
  • ⅓ cup pine nuts, toasted    
  • ~ 1 teaspoon gros sel de Guérande (and to taste)
  • freshly ground black ground pepper (to taste) Read the rest of this entry »

(my) steak au poivre vert

September 18th, 2012



steak au poivre 3


(my) steak au poivre vert 


serves 4
takes 25 minutes (10 minutes inactive)

what you need:

4  steaks (filets or new york cuts), organic and grass-fed beef
1½ tablespoons gros sel de Guérande (or sea salt) 
1½ tablespoons fresh French thyme leaves
2 tablespoons + 1 teaspoon green (dried) peppercorns, crushed
1 teaspoon olive oil 
1 teaspoon brandy Read the rest of this entry »

lotte cigare (Monkfish cigars)

May 27th, 2012

monkfish rolled in prosciutto  lotte cigare (Monkfish cigars)   

lotte cigare
(Monkfish cigars)

 serves 4

what you need:

2 beautiful Monkfish fillets (approximately ½ pound each)
8 slices of prosciutto (Prosciutto di Parma)
kosher salt (as needed)
freshly ground black pepper (as needed)
olive oil (as needed)
fresh minced Italian parsley (optional for garnish) Read the rest of this entry »