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 fo

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 incorpora

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.