The Louisville Chef

This is a wonderful vegetarian/vegan curry dish. It can be very hot or not depending on how you manage the chilies. I like it hot, but with a sweet and sour aftertaste.



Ingredients

1 head of Cauliflower, cut into florets 3 Medium Potatoes, peeled and cubed 3 Tbsp Margarine or Butter 1 Tbsp Vegetable Oil 6 cloves of Garlic, peeled and pureed 1 inch piece of Ginger, peeled, chopped and pureed 1 Serrano Chili, puréed. Add additional chilies if you want a hotter result. 1 Onion, chopped and pureed 2 tsp Salt 1 tsp Sugar 3 Tbsp Curry Paste* 1 can diced Tomatoes Juice of one Lemon Cilantro to finish
Begin, by adding the garlic, ginger, chili, salt and onion to a food processor and puree the mixture. Add margarine and oil to a pan and gently cook the pureed mixture for 5 minutes.
Add the sugar, curry paste and cook briefly. Then add cauliflower, potatoes and mix well and sauté briefly. Then add tomatoes, bring to a soft boil and simmer covered for 45- 1 hour.
Finish with lemon juice and cilantro and serve wit…

Just in time for apple season is this rich and decedent apple dessert. Warm out of the oven with ice cream, this is a perfect end to a wonderful meal. If you want to have a bit of fun, use individual ramekins and you can create multiple mini desserts. If you do this, then I like to start them in a water bath for half the cooking time and then transfer to a baking sheet.



Ingredients

1/2 lb sliced and peeled Apples. I like to mix a tart apple like Granny Smith with a full bodied apple like Macintosh.
1 ½ Tbsp. of Cornstarch, mixed with 2 Tbsp. of warm water
1/4 cup Water ½ tsp Cinnamon
1/8 tsp Ground Cardamom
1/8 tsp freshly grated Nutmeg 1 ½ cup of sifted AP Flour 1 cup Sugar ¼ cup Light Brown Sugar 2 tbsp. Light Brown and white Sugar mixed 12 Tbsp. of Earth Balance or Butter
Preheat the oven to 350 degrees. Sift the flour; sugar, brown sugar, cinnamon and nutmeg together and then cut the butter and margarine into the mixture until it is completely incorporated.
Take the apples and put into the sauc…

This is a very simple dish, which delvers a flawless tender result. The key is to not overcook and serve simply. The flavor will amaze you. It is perfect served with small baby potatoes boiled with a bit of fresh dill in the water for flavor.



Ingredients

1 lb Salmon Filet, pin bones removed and skin on. You may also use smaller pieces, but do not make them too small. ½ cup Water ½ cup dry White Wine 1 Shallot sliced 3 springs of fresh Dill 2 whole Cloves Salt Black Pepper
Salt the salmon filet. Bring water, wine, shallot and cloves to a boil. Gently place the salmon into the pan and cover and cook on a very low simmer for 5-10 minutes depending on the thickness on the fillets.
Serve with fresh lemon slices and a bit of freshly ground black pepper. You can also chill and serve later. It makes great leftovers. Or use for the Salmon Rilette, originally published on June 1. 2012.