The Kitchen Philosophy

I am always looking for new flavor combinations to spice up my old favorites. Preserved lemons give a burst of salty brightness far more complex than just a squeeze of lemon and a bit of salt. They are worth the effort. The food writers have gone mad for Sriracha chili sauce, showing up everywhere – a combination of chili peppers, vinegar, garlic, sugar and salt. I have discovered flash frozen wild caught Cod with each filet vacuum sealed. They can be defrosted in cool water

Broiled Pineapple, Avocado and Arugula Salad Serves 8 ½ of a pineapple cored and peeled and cut into bite size chunks 1 tablespoon sugar 2 avocados 1 ½ -2 boxes of baby arugula Dressing: 2 tablespoons lemon juice 6 tablespoons canola oil 2 teaspoons Dijon mustard ½ teaspoon salt Line a rimmed cookie sheet with foil, toss the pineapple with the sugar and spread out on the sheet Heat the broiler to medium high and place the oven rack 4-5 inches from the heating element Broil th