What’s your favorite comfort dish to make for yourself?
Being a Certi;ed Master Chef, I’ve spent my whole life
eating things like fois grois, butter, and cream. Two and a
half years ago, I went completely vegan to reverse diabetes and my cholesterol. In the past, my comfort dish would
have been stu;ed peppers and mashed potatoes with buttermilk and sweet cream butter. Now, it’s a plate of really
well-prepared farro, grains, and vegetables. I believe in
comfort food being good for your body. Our comfort foods
around the house have changed for the better. I make dishes like vegan Caesar salad (using nori in place of anchovy
to mimic the salty ocean ;avor) and vegan mac and cheese.
Even with dietary restrictions, if there are foods you crave,
there are ways to navigate around that by using quality
For those home cooks who are intimidated by the
kitchen, but still want to attempt an impressive meal,
what’s your best advice?
;ere are plenty of how-to videos on social media now
that can teach you practically anything you can dream up.
It’s not about the most expensive knife set or stove. It’s about
expanding your knowledge. Some companies even send you
an entire meal with ingredients and instructions, so maybe
begin there. It’s all about starting within your abilities and
;lice a small flat ;ase on ;oth en;s of the ;otatoes so
they stand up straight. Using a small scoop, hollow out
the ;otatoes; ;oss the scoo;e; ;llin; of the ;otatoes;
chorizo sausage, capers and scallions with just enough
vinaigrette to season them. Compose the asparagus
an; re; onion into the hollo;e; ;otatoes an; ;ll ;ith
Chorizo-Asparagus Potato Salad
6 ea large Yukon gold potatoes, boiled in water until
tender and cooled over night
12 ea asparagus spears, blanched, and shocked in ice water
8 oz dry Spanish chorizo sausage, small diced
1/2 c red onion, cut into thin strips
1 tbsp capers
2 ea 2 scallions, long cut
mustard vinaigrette (see adjacent recipe)
Combine all ingredients except for the olive oil. Slowly
add the oil while whisking, and make an emulsion.
Season to taste.
2 tbsp grain mustard
2 tbsp Dijon mustard
pinch cayenne pepper
1/2 tsp Worcestershire sauce
2 tsp garlic, minced
1 tbsp scallion, minced
1/4 c tarragon vinegar
1 c olive oil
to taste salt and pepper