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whatscookingatrays

Where tradition meets today's tastes!

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Month: April 2017

French Onion Soup

 

Italian Basil Pesto

     

Roasted Patty Pan Squash with Sage, Florida Meyer Lemon Juice, and Capers

   

Oven-Roasted Roma Tomatoes

 

Roasted Cherry Tomato, Spring Onion, and Pine Nut Chutney

Takuan-style Pickled Daikon Radish with Turmeric

 

Classic Chilled Gazpacho

 

Green Beans with Stewed Diced Tomatoes, Tatsoi, and Scotch Bonnet Pepper

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miz-for-sriracha-style-garlic-and-chili-sauce-0020
miz-for-thai-basil-pesto-9911
miz-for-cholcolate-whole-wheat-linguini-9925
chocolate-whole-wheat-linguini-raspberry-sauce-and-toasted-coconut-cashew-and-peanut-nut-balls-9971
thai-inspired-chicken-and-veggie-stir-fry-with-linguini-8243
miz-for-thai-inspired-chicken-stir-fry-8230
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dessert-pizza-with-peach-sauce-rio-oso-gem-peaches-and-goat-milk-brie-9212
thai-coconut-fish-stew-with-galangal-tom-kha-talay-8935-2
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“There’s Chicken In The Fridge.”

whatscookingatrays

whatscookingatrays

"There's chicken in the fridge." As soon as I could read I remember getting a several pages long letter from my Mom or Dad, left on the kitchen countertop, telling me, in great detail, what and how to cook our family's dinner that evening. I was the oldest of eight kids (still am) and with that many mouths to feed both of my parents had to work; both also had long commutes and wouldn't get home until well after we kids had already returned home from school. At first I resented it but eventually grew to enjoy cooking. I understood the importance of it for my family but I also enjoyed the sense of accomplishment when my family liked what I cooked. By the time I was in my early teens the notes would be very short; something like "there's chicken in the fridge". My love of cooking took an even stronger turn when I got into gardening, also at a young age. There is something magical about growing something then being able to cook and eat it. After graduating from the U.S. Naval Academy, and careers in the U.S. Navy and in the tech industry I decided to follow my heart and attended The Culinary Institute of America in Hyde Park, NY. It's been a rollercoaster of a ride since then but I have loved, and continue to love, every minute of it. A chef and a photographer are really not that different. They both work behind the scenes using raw ingredients to create something memorable. Thank you once again for visiting my new blog "whatscookingatrays"! Ray

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