Shrimp and Figs

Corn was in season and we decided to make: Fettuccine with Rock Shrimp, Corn & Jalapeno from The Young Man & the Sea by DavidPasternack.

We have made the easy recipe before and it is a perfect summer dinner when corn is ripe and sweet. You can find the recipe on our blog of: July 24, 2013. Click the date to get the recipe.

We started with a salad of Prosciutto and Fresh Figs. Figs are abundant right now, and Tom our neighbor has a prodigious fig tree and he has also been providing us with wonderful figs.

Soup, Skate and Thai Fried Rice / Frozen Cookie

We had leftovers from our dinner at ChiSpacca. Once again Thai Pork Fried Rice was called for. We always make it from the leftover pork. You can find the recipe for the Fried Rice on our blog of: Feb. 28, 2013. Click the date to get the recipe.

We also planned to serve the Yellow Gazpacho that we made the previously night. It was to be a dinner of leftovers.

Robert and Darryl called me up and said he had bought too many skate wings, and he asked if we would like to join them for dinner. I told him we were having Soup and Fried Rice why doesn’t he make the skate at our house and we would combine food for a joint dinner.

They brought the Skate over and Robert cooked it, it was great. It was a warm night and we ate outdoors, enjoying the weather and the views.

For dessert I went in our freezer and pulled out some frozen Chocolate Chip Cookies and served them frozen. They had never had frozen cookies and I think I opened a little door for them. I suspect cookies will be frozen in the mid-lands.

We are now in peek tomato season! I really like the Yellow Tomato Gazpacho from Lucques. You can get the recipe from our blog of: July 29, 2009. Click the date to get the recipe. The soup is delicious and is kicked up by the Jalapeño pepper.

Our neighbors Dave and Shelly raise chickens. They generously brought over some fresh eggs for us. We went out to dinner at ChiSpacca and once again deliberately ordered more food than we could possibly eat. We knew we would take home the leftovers and use them to make some delicious dinners.

We ordered our usual items (tomahawk pork chop), Salad, Fried Potatoes, etc. I saw something new to me on the menu: Pane Bianco. When they trim the dry-aged meat they take the trimmings and made essentially a very thick, rich, gravy that they serve over thick slabs of toasted bread. This can only be described as extremely decadent. It was delicious. At the end of the dinner they of course gave us all of our leftovers.

We found a recipe for Potato, Chorizo, and Vegetable Omelet in Tapas The Little Dishs of Spain by Penelope Casas. The beauty of the recipe is that it encourages you to modify the recipe for the ingredients you have on hand. We decided to replace the chorizo with the filling of a Kobe beef hotdog we had purchased at McCalls Meat and Fish. We added the Pane Bianco and potatoes from Mozza and finally added Tutto Calabria (Hot Spread Sauce)

With the dinner we served left over Focaccio di Recco (a very crisp pizza like dish from ChiSpacca - except the dough is on the top and bottom, unlike pizza where the dough is only on the bottom).

For dessert we served Fresh Raspberries with Cream. It was a delicious dinner!

Potato, Chorizo, and Vegetable Omelet

(TORTILLA TORCAL)

Tapas The Little Dishs of Spain

Penelope Casas

This is a wonderfully tasty tortilla that comes from the spectacular parador in Jaen and is sure to be a hit at any tapas party. It can be made several hours ahead and served at room temperature.

SERVES 8-12

½         cup olive oil, or a mixture of olive and other vegetable oil

2         medium potatoes, in small cubes

6         eggs

Salt

1              small onion, chopped

¼      pound chorizo sausage, skinned and diced

¼      cup (about 2 ounces) diced cured ham

½      cup cooked peas

½      cup cooked baby limas

Heat the oil in a skillet and fry the potatoes slowly until they are tender —they should not color. (This could also be done in a deep-fryer.) Meanwhile, beat the eggs lightly with the salt. When the potatoes are done, drain, reserving about 4 tablespoons of oil, and add the potatoes to the eggs.

Heat 1 tablespoon of the reserved oil in the skillet and saute the onion until it is wilted. Add the chorizo and ham and cook for another couple of minutes, until the chorizo begins to give off its oil. Stir in the peas and limas and cook 2 minutes more. Add this mixture to the eggs and let sit for 5 minutes.

Heat another 2 tablespoons of reserved oil in a clean 10-inch skillet until very hot. Proceed as instructed in the preceding recipe. Transfer to a platter and cut into 8-12 wedges.

VARIATION

Other cooked vegetables, such as asparagus, green beans, green pepper, pimiento, or mushrooms, may be added to the omelet instead of or in addition to the peas and limas.

Sometimes the Magic Works, Sometimes it doesn't

A beautiful night in Silverlake

Tom had provided us with fresh figs. We found a recipe for Pork Chops Cooked with Figs in the Los Angeles Times (our lousy paper was at least good for the recipe, even though their web site sucks). We served the Pork Chops with Corn Pasta. Unfortunately we thought the pork was dry, even though the pork looked wonderful, and the recipe was interesting, this is a recipe we won’t repeat. If you have better luck with it, let us know!

Pork chops with roasted figs

Los Angeles Times

1 dozen fresh figs, cut in half

1/2 teaspoon minced fresh rosemary

2 teaspoons minced shallots

6 tablespoons Port, divided

2 tablespoons red wine vinegar

6 pork chops (about 1-inch thick and 2 1/2 pounds total)

Salt and freshly ground pepper

3 tablespoons vegetable oil

1 tablespoon heavy cream

Step 1

Place the figs in a bowl and sprinkle them with the rosemary and shallots. Add 2 tablespoons of Port and the red wine vinegar and stir gently to combine. Set aside for at least 1 hour, or up to 4 hours.

Step 2

Generously season the pork chops on both sides with salt and pepper. Refrigerate at least 1 hour until ready to serve.

Step 3

Heat the oven to 400 degrees. In a large skillet, heat the oil over medium-high heat. When the oil is quite hot, pat the pork chops dry and add them to the pan. Brown the pork chops well on both sides, in batches, about 3 minutes on the first side and 2 to 3 minutes on the second.

Step 4

Remove the pork chops to a plate, pour all the fat from the skillet and add the remaining one-quarter cup of Port. Reduce to a syrup, add the cream and reduce that to a thick sauce, about 30 seconds. (It will thin with the cooking juices).

Step 5

Return the pork chops to the pan and arrange the figs over the top. Add the marinade. Cover and place in the oven until the pork chops are cooked through, about 10 minutes.

Step 6

Carefully transfer the pork chops and figs to a warmed serving platter. If necessary, reduce the sauce a little more over medium-high heat, and then spoon it over the pork and figs. Serve immediately.

Figs and More Figs

Tom brought over figs from his tree. We decided to make CHICKEN BRAISED with FIGS, HONEY & VINEGAR. This is a regular with us. We love the combination of the Figs and the Vinegar in the sauce. You can get the recipe from our blog of: June 27, 2007. Click the date to get the very good recipe!

We started with Prosciutto Wrapped Figs and bread outside on the front deck. We then had a first course of Lentil Pasta.

This was followed by the chicken and figs.

Tom had brought over a Fig Dessert Braised in Wine that he had made, while we added some Cheese Cake from Proof to our dessert selection. It was definitely a figgy dinner! We all loved it.

Lamb Loin and Pilaf that didn't make it

We invited Tim over for dinner. We saw on the McCall’s Meatand Fish Facebook page (which you should “Like” if you haven’t) a Stuffed Lamb Loin. We purchased two of them. All we had to do was brown and roast in the oven. The lamb was delicious. With the lamb we served a new recipe for us: Itmar’s bulgar pilaf from Plenty by Ottolenghi. I usually like all of Ottolenghi’s recipes but this one did not fit my flavor profile. We won’t make it again, but you might like it.

We started with a salad of Nectarines and Burrata Cheese.

Tim had brought Cookies for dessert.

Itmar’s bulgar pilaf

Plenty

Ottolenghi

Full of little surprises - whole pink peppercorns, currants, coriander seeds - this is one of the most comforting dishes I've come across. You can serve it with with some Greek yogurt on the side. A million thank-yous to Itamar Srulovich.

Serves 4-6

about 6 tbsp olive oil

4            small white onions, thinly sliced

3            red bell peppers, cut into thin strips

2-1/2 tbsp tomato paste

1            tbsp sugar

2            tsp pink peppercorns

2            tbsp coriander seeds

2/3            cup currants

1            cup medium bulgur wheat

1-3/4 cups water

salt and black pepper

handful of chopped chives

Heat up the olive oil in a large pot and saute the onions and peppers together over medium-high heat for 12 to 15 minutes, or until they soften up completely.

Next, add the tomato paste, sugar, spices and currants and stir as you cook for about 2 minutes. Add the bulgur, water, and some salt and pepper. Stir to mix, then bring to the boil. As soon as the water boils, cover the pot with a tight-fitting lid, remove from the heat and leave to sit for at least 20 minutes.

Finally, fluff up the bulgur with a fork and stir in the chives. If the pilaf seems dry, add a little more olive oil. Taste and adjust the seasoning; it's likely to need more salt and pepper. Serve warm.

Thai Soup and Lentil Pasta

Kashmera called to say should we be bringing back her favorite Thai Soup. We were making Lentil Pasta, so it became a soup and pasta dinner! We have made the lentil pasta many times. If you are reading this, you have seen it repeatedly described. I hope you have made it. It is wonderful. 

In the summer when tomatoes were at their best we made several batches of Oven Candied Summer Tomatoes from: The Italian Country Table by Lynne Rossetto Kasper. We then froze the tomatoes for use in the winter when delicious tomatoes are hard to come by.

We used the frozen tomatles for our main course: Lentil Pasta. The Italian Lentil Pasta from the restaurant Locanda Veneta in Los Angeles is one of the best. It is so rich, you would swear it was made with meat. You can get the recipe from our blog of: July 22, 2008. Click the date to get the recipes for both the pasta and the tomatoes.

Baked Pasta

We had tons of left over pasta, made from the left over brisket and pork from our July 4th dinner. We decided to bake the pasta into a Lasagna like dish. We alternated laters of the pasta with Burrata Cheese and Parmesan Cheese and baked it till the top was brown and crispy. It was very good! 

We started the dinner with a Melon and Prosciutto Salad.

Pork and Brisket Pasta

We had lots of left over Pulled Pork and Brisket from July 4^th and Cathy found this recipe for Macaroni with Hidden Asset Meal Sauce On Top ofSpaghetti by Killeen and Germon. The recipe uses left over meats. It was a perfect use of the leftovers.

Serves 12 to 16 as a main course or 8 to 12 as a main course

Italian women    and some men, too    are legendary for seeing the hidden assets in leftovers. They are kitchen wizards who can transform the surplus of yesterday into an exquisite sauces, crostini topping, antipasto, risotto, or filling for pasta. Nothing edible is ever thrown away: Something appetizing can always be made from a leftover roast, a piece of chicken, or some vegetables.

After a few days of entertaining guests at home, our refrigerator is filled with odds and ends of braises and roasts    mementos of delicious meals we have shared    presenting an opportunity to be as creative as our Italian friends.

This recipe makes a large quantity, hut it can be halved or quartered according to the cache of goodies you have. If you have a small amount of meat, chop it by hand. We use a food processor for larger quantities by pulsing on and off until the meat is in little pieces. This should be done in small hatches so the morsels are not reduced to a paste, food processors do their work so quickly it is easy to blink an eye and end up with mush.

We use one of several treasured terra-cotta casseroles (from George's previous life as a production potter) for ragu making, kept on moderate heal with a flame tamer, the ceramic pots are unparalleled for even heat distribution and slow cooking. An enamel-coated cast-iron casserole, Dutch oven, or a good, sturdy heavy-bottomed pot will do a Fine job, too.

Although spaghetti (thick or thin) and macaroni (rigatoni or penne) work equally well with this sauce, we suggest the sturdier macaroni if you are cooking more than a pound of pasta. It is easier to manage and is more forgoing. Large quantities of spaghetti can become too soft in the time it takes to sauce and serve them to a crowd.

2         tablespoons extra virgin olive oil
2/3      cup chopped onions

¼        cup chopped celery

½        teaspoon sea salt

3         cups chopped cooked meat
¼        cup dry red wine

¾        cup braising liquid from the meat or homemade chicken

1         cup tomato juice, preferably organic

4         cups chopped canned tomatoes and their juice

2         pounds dried rigatoni, penne, or fusilli

8         tablespoons (1 stick) unsalted butter, cut into tablespoon-sized chunks

Freshly grated nutmeg

Freshly grated Parmigiano-Reggiano

1.   Put the olive oil, onions, celery, and salt in a large pot. Cook over low to moderate heat until the vegetables are translucent and soft without I browning, about 20 minutes.

2.   Add the meat and continue to cook, stirring often, until steaming hot, 5 to 10 minutes.

3.   Add the wine, bring to a boil, lower the heat, and simmer for 40 to 50 minutes, stirring every so often, until most of the alcohol evaporates and the taste of the wine mellows.

4.   Add the braising liquid or chicken stock and tomato juice, bring to a boil, lower the heat, and simmer for 15 minutes.

5.   Add the chopped tomatoes and juice, bring to a boil, and simmer for 5 minutes.

6.   To serve, bring a large pot of water to a boil. Generously salt the water and drop in the pasta. Cook, stirring often, until al dente. Drain the pasta and transfer to a heated serving bowl or individual heated bowls. Ladle on some of the sauce, dot with butter, grate some nutmeg on top, and serve right away with Parmigiano-Reggiano and more sauce passed at the table.

July 4th

Doshi's July 4th Pie - How Patriotic (and good)

Water Mellon Salad and lots of sides from Bludsoe's

Ribs!, Pulled Pork!, Smoked Brisket

Every year for July 4^th we invite people over to watch the fireworks from our deck. It overlooks the entire city and the sky explodes with fireworks.

I always drive down to Compton to get Ribs, Smoked Brisket and Pulled Pork from Bludsoe’s. They now have a restaurant closer to us, but I am OG and want the original.

Michael said he would drive down with me to pick up our rather large order (we had 17 people over and I wanted to have leftovers)! Even though I had called in the order the day before specifying a time I would pick the food up it was a 2 hour wait. The room where you get the food, is very hot and poorly ventilated. We were soaked. The upside is the smell of the food and the people watching as everyone standing around is salivating waiting for their ribs.

Cathy and I made, once again, the Watermelon and Feta Salad from Plenty by Yotam Otttolenghi. If you haven’t made this salad try it, it is delicious. You can find the recipe on our blog of: Sep. 1, 2011. Click the date to get the recipe.

Doshi brought a very cute Berry Pie she baked, that was most patriotic.

Michael brought a Marble Cake and Halavah!

Shumon Visits

Shumon joined us for dinner. He brought Bangladeshi appetizers of: Phoolorie, Pakora and Aloo Boondi. They were all great fried foods. We then had the Fish Baked in the style of Fez from the previous night (it can be served at room temperature). I normally don’t like left over fish, but this only got richer in flavor.

For dessert we had Ice Cream Topped Crumbled Chocolate Cookies and Fresh Cherries glazed with Brown Sugar, Butter and Rum. Very decadent.

Baked Fish, Fez Style

We love Moroccan food and especially after we had been there and stayed in Fez, we couldn’t resist this recipe for Baked Fish, Fez Style from the New York Times. It has several things going for it. The dish can be prepared ahead of time and served at room temperature. It makes it great for serving to guests, no last minute pressure in the kitchen. The fish is covered with olives. This is probably the 2^nd best use for olives other than my Martini. It had a rich deep taste. We will definitely make it again.

We served it with Couscous. We started the dinner with Melon and Prosciutto.

Baked Fish, Fez Style

New York Times

At lunchtime by the pool at La Mamounia, the lavish hotel in Marrakesh, the buffet is global. The grilled lobsters were tempting to be sure, but a highlight was fish boldly baked Moroccan-style, with spices, herbs, tomatoes and olives. I left Morocco a few weeks ago with the recipe in my notebook and thought of it for our Greek reds. Though the wines could accept a broad range of dishes, one might detect a Greek accent in the fish dish, with its garlic, lemon, parsley, peppers, tomatoes, olives and olive oil. It’s an easy all-in-one recipe that can be served at room temperature. Double or triple it and you have the anchor for a summer party menu, even on a buffet that is less copious than the one in Marrakesh. Cool some Greek reds to pour alongside.

Baked Fish, Fez Style

Adapted from La Mamounia, Marrakesh

Time: 1 hour

2 large cloves garlic, minced

1 tablespoon minced flat-leaf parsley leaves

1 tablespoon minced cilantro leaves

1 teaspoon ground cumin

1 teaspoon paprika, preferably hot

1 pinch saffron threads, crushed

2 tablespoons white wine vinegar

Juice of 1 lemon

1 tablespoon tomato paste

1 1/2 pounds fish fillets (4 fillets): fluke, black sea bass, hake

1 pound large Yukon gold potatoes, peeled, in 1/2-inch-thick slices

3 tablespoons extra virgin olive oil

Salt and black pepper

1 red bell pepper, cored and slivered

1 pint (1 pound) cherry tomatoes, halved

1/2 cup pitted Kalamata olives.

1. Combine garlic, parsley, cilantro, cumin, paprika and saffron in a dish big enough for the fish. Mix vinegar, lemon juice and tomato paste in a small bowl. Add to dish and mix. Place fillets in the dish, turning to coat them, cover and set aside to marinate 2 hours at room temperature, 3 if refrigerated.

2. Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.

3. Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat oven to 350 degrees. Spread potatoes in dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through.

Yield: 4 servings.