A Magnificent Wedge of Parmesan Cheese

Our dear friend Guillermo surprised us by stopping in for a visit. He has a house in Italy and is slowly relocating back to the States. He brought us a magnificent wedge of Parmesan Cheese from Italy. It is quite enormous and we have many plans in mind for it. We started out with a Date and Parmesan Cheese Salad. The cheese is very mild. It is very different from the Parmesan we have been purchasing in the stores here in LA. We were delighted to see Guillermo and appreciative of the cheese!

Polenta and Sausage

On a cold rainy night in Los Angeles there isn’t anything better to have for dinner than Sausage and Polenta. The Polenta is thick and warm and the sausage is cooked then added to a wonderful earthen Porcini Sauce. It is a very hearty dinner. We get fennel sausages from McCall’s Meat and Fish. Many times we have made the recipe Polenta con Salsicce, (Polenta with Sausages) from The Fine Art of Italian Cooking by Giuliano Bugialli. You can get this recipe from our blog of: June 9, 2014. Click the date to get the recipe.

Since we were at McCall’s purchasing the sausage, how could we resist the dessert? Damn they are good!

Chanukah

Latkes Frying

Pork after the Braising

Pork and Latkes

Happy Fressers

Nothing says Chanukah more than Potato Latkes, the traditional Jewish potato pancake. We invited Robert and Darryl to join us. The holiday requires a food fried in oil and this is usual choice. Mine weren’t very good this year, they didn’t hold together the way I like them to.

I made mine in our new large frying pan. Maybe that was the problem, it was All-Clad not cast iron. It could have been that I used too much potato and not enough flour. Maybe the problem was that the heat wasn’t high enough. Could be I didn’t use right ratio of flour to egg. However when I really think about it the problem was that I served the Potato Latkes with Boneless Pork Braised in Milk. Could I have crossed a cultural divide I shouldn’t have?

The Pork Braised in milk, which sounds so un-kosher, is one of our favorite preparations. You can find the recipe on our blog of: Oct. 17, 2011.

Cheese Soufflé

Date Salad

Onion Soup

It puffed up!

Yummy and light

It had been cold in Los Angeles and damp. We decided to cook a warm Parisian dinner. Onion Soup and a Cheese Soufflé. Robert, Darryl and Shumon joined us for dinner. We started with a Date and Parmesan Salad. It is a simple salad, simply dress some lettuce with oil and sweet vinegar like balsamic, add salt and pepper to taste and top with pitted dates and thin strips of cheese. I actually use a vegetable peeler to obtain the strips of cheese. Everyone likes the salad.

We then made Onion Soup Gratinee from The Balthazar Cookbook by McNally, Nasr, Hanson. Once while Cathy and I were walking around in New York City it started to rain. We couldn’t catch a cab in the rain and luckily we saw a restaurant across the street. It was Balthazar. It was just like stepping into a Paris Bistro on a cold winter day. It was warm, and smelled wonderful and was very welcoming. We love the fact that their food and their cookbook allows us to recreate that magical moment.

A Cheese Soufflé is not a hard thing to make if you follow the directions and you have a good mixer. I followed the directions precisely and we have a great Kitchen Aid Mixer. You can get the recipe from our blog of: Feb. 15, 2013. Click the date to get the recipe.

For the dessert we had Cookies from McCall’s Meat and Fish and Ice Cream.

It was a perfect winter meal!

Onion Soup Gratinee

The Balthazar Cookbook

McNally, Nasr, Hanson

This simple and hearty soup, rich with burnished onions and sweet port, is topped with tangy Gruyere. Borrow a custom from Bordeaux and spill a little red wine into the bottom of your nearly empty soup bowl. The tradition, known as chabrot, dictates a quick swirl of wine into the tail-end of the hot broth and then a hearty gulp right from the bowl. Tradition does not dictate doing all of this while undressed, but rumor has it that it makes the soup taste even better. We've been too shy to try it.

SERVES 6

In a 5-quart Dutch oven or other large, heavy pot, heat the olive oil over a medium flame. Add the onions and, stir­ring frequently to prevent burning, saute until they reach a golden color, approxi­mately 30 minutes. Add the butter, garlic, thyme, bay leaf, salt, and pepper and cook for 10 minutes. Raise the heat to high, add the white wine, bring to a boil, and reduce the wine by half, about 3 to 5 minutes. Add the Chicken Stock and simmer for 45 minutes.

Preheat the broiler.

Remove the thyme sprigs and bay leaf, and swirl the port into the finished soup. Ladle the soup into 6 ovenproof bowls. Fit the toasted bread into the bowls on top of the liquid, and sprinkle Ms cup of Gruyere onto each slice. Place under the broiler for 3 minutes, or until the cheese melts to a crispy golden brown. Allow the soup to cool slightly, about 3 minutes, before serving.

Ingredients

¼            cup plus 1 tablespoon olive oil

4            medium yellow onions, peeled, halved through the stem end, and sliced 1/4-inch thick

1            tablespoon unsalted butter

1            garlic clove, peeled and thinly sliced

4            sprigs of thyme

1            bay leaf

1            Tablespoon salt

¼            teaspoon freshly ground white pepper

¾            cup dry white wine

2            quarts Chicken Stock

½            cup port

6            slices of country bread, about 1 inch thick, toasted

2            cups Gruyere cheese, coarsely grated

A Joining of Forces

Radicchio with Croutons, Hardboiled Eggs and Anchovy Vinaigrette    

Posing per Kashmera

Roast Boneless Pork Shoulder    

Thai Fried Rice

Roast Boneless Pork Shoulder with a Tomato Fennel Sauce    

Pecan Tart

I really like joint dinners. We had been to ChiSpacca and had lots of left over Pork from their giant Tomahawk pork chop. We knew we would be making Thai Fried Rice with it.

We saw Robert and invited him and Darryl to join us for dinner. He had already committed to making Roast Boneless Pork Shoulder with a Tomato Fennel Sauce. I suggested we join forces, that he should simply bring it to our house and we would have one big feast!

We started with a Radicchio with Croutons, Hardboiled Eggs and Anchovy Vinaigrette. I love this salad: the bitterness of the radicchio the saltiness of the anchovies are offset by the egg and breadcrumbs. The recipe is from the Zuni Cafe Cookbook. You can find the recipe on our blog of: Jan. 31, 2007. Click the date to get the recipe.

Robert and Darryl served the Roast Boneless Pork Shoulder with a Tomato Fennel Sauce. It was delicious and the sauce really set it off.

We then served the Thai Fried Rice. We have made it many times and it is one of our favorites. We use the recipe for: Fried Rice with Crab from Thai Street Food by David Thompson. We simply substituted the Crab with Pork. You can the recipe from our blog of April 4, 2013. Simply click the date to get the recipe.

For dessert: Pecan Tarts from McCall’s Meat and Fish.

Cinnamon Persimmon Salad

We were at Gelson's and purchased Cinnamon Persimmons. We have never tried that particular specie before. They were very sweet and tender. They made a great salad!

Risotto of the Vigil

Risotto Cooking

McCall's Gateau Basque

We have many cooking traditions and one of ours is making Risotto of the Vigil every December near Christmas. This recipe is from The Splendid Table by Lynne Rossetto Kasper. It is a very hearty risotto and perfect for the cold climate. It is delicious and helps us welcome in the holiday season. You can get the recipe from our blog of: Dec. 22, 2009. Click the date to get the recipe. We purchase all of the meat and cheese at McCall’s Meat and Fish.

While we were at McCall’s we saw a Gateau Basque that Karen had baked and couldn’t resist it. A perfect dessert.

Veal Pasta

Pasta in the pan

Pasta on the Plate

We have all of Patricia Well’s Cookbooks. They are great. Here is a great pasta recipe we have made many times. It is a favorite of mine: Le Cameleon's Braised Veal with Fresh Pasta from Bistro Cooking by Patricia Wells. We purchased veal shanks and cooked them until the meat fell off the bone. We were sure to use all of the marrow which adds extra richness to the sauce. It is a very rich pasta and requires no cheese. It is a real keeper, try it if you haven’t already. You can get the recipe from our blog of: Dec. 19, 2011. Click the date to get the recipe.

Split Pea Soup

With Los Angeles turning cold with night falling early it was definitely soup weather. Cathy found a recipe for: Split Pea Soup with Ham Hock, Fresh Peas, and Mint in Ad Hoc at Home by Thomas Keller. This is hands down the best split pea soup we have ever had. The soup is made with dried split peas and ham-hocks. The combination of fresh peas added at the end to the pea soup is an inspiration. The Crème Fraiche and Mint leaves makes it perfect. If you like split pea soup this is the one for you! We purchased the ham-hock at McCall’s Meat and Fish.

We finished the dinner with some left over Brownie Cake that Darryl had baked, and ice cream. Yum! 

Split pea Soup with Ham Hock, Fresh Peas, and Mint

Ad Hoc at Home

Thomas Keller

3 tablespoons canola oil

2 cups thinly sliced carrots

2 cups coarsely chopped leeks

2 cups coarsely chopped onions

Kosher salt

1 smoked ham hock (about 1 pound)

3 quarts Chicken Stock

1 pound (about 2 cups) split peas, small stones removed, rinsed

1 to 2 tablespoons red wine vinegar

freshly ground black pepper

2 cups peas (2 pounds in the pod), blanched

½ cup creme fraiche

Mint leaves

This is at heart a classic split pea soup, with a big ham hock to flavor the stewing split peas, but rather than serving it as a rustic dish, it is pureed so that it's smooth and velvety. Fresh peas, along with chunks of the ham hock and fresh mint, are part of the garnish. Serve this soup in the spring when peas are very, very sweet.

Heat the canola oil in an 8- to 10 - quart stockpot over medium heat. Add the carrots, leeks, onions, and a generous pinch of salt. Reduce the heat to low, cover with a parchment lid and cook very slowly, stirring occasionally, for 35 to 40 minutes, until the vegetables are tender. Remove and discard the parchment lid.

Add the ham hock and chicken stock, bring to a simmer, and simmer for 45 minutes. Prepare an ice bath. Strain the stock into a bowl, discard the vegetables, and reserve the ham hock. Place the bowl of stock over the ice bath to cool. (The split peas will cook more evenly when started in a cold liquid.)

Return the cold stock and ham hock to the pot, add the split peas, and bring to a simmer. Simmer for 1 hour, or until the split peas are completely soft (do not worry if the peas begin to break apart, as they will be pureed).

Remove the soup from the heat, and remove and reserve the ham hock. Season the soup with 1 tablespoon vinegar and salt to taste. Transfer some of the split peas and liquid to a Vita-Mix, filling it only about one-third full, and blend on very low speed until pureed. (If you blend it on high speed, the steam could pop the lid off and send the soup shooting out in all directions.) Transfer to a bowl, and puree the remaining soup in batches. Taste for seasoning, adding additional vinegar, salt, and/or pepper to taste if necessary. (The soup can be refrigerated for up to 2 days. It will continue to thicken as it stands; add a bit of water or stock when reheating if it becomes too thick.)

Pull away and discard the skin and fat from the ham hock. Trim the meat and cut into Winch dice. (Refrigerate if not serving immediately; bring to room temperature before serving.)

To serve, reheat the fresh peas in a little water if needed. Drain and
stir half the peas into the soup. Put the remaining peas, the crème fraiche, ham hock meat, and mint leaves in separate serving bowls, and serve the soup with the garnishes.

serves 6 (makes 8 cups)

Pressure Cooker Short Ribs

Meat and Plums in Pressure Cooker

Add potatoes

Squash Soup in our new Yoshioka Yasue bowls

45 minutes later!

Caramelized Shallots

Brownie Cake

We decided to cook a joint dinner with Robert and Darryl. We wanted to show them how the pressure cooker works, so made Short Ribs in Gingered Plum Sauce in the pressure Cooker. The last time we made the dish, we used Short Ribs that were boneless. This time we purchased bone-in Short Ribs from McCall’s Meat and Fish. They cooked better (the other meat with no bone would probably have worked well if we pressure cooked it a little longer). We used the same recipe we used in our blog of: Oct 14, 2014. Click the date to get the recipe. It is excellent, easy and fast. We like our pressure cooker!

We had recently been to a sale at the Xiem Clay Center in Pasadena. We purchased some beautiful bowls that were created by Yoshioka Yasue, this dinner gave us our first chance to use them. It is special to eat off of dishes made by an artist that you know. Robert and Darryl made an excellent Squash Soup that was used to initiate the bowls.

Robert also made Caramelized Giant Shallots that were perfect with the Short Ribs. Darryl baked a Chocolate Brownie Cake. 

Thai Turkey Soup and Baked Ziti

Baked Ziti Straight from the Oven

Thai Turkey Soup

What do you do with left over Turkey Carcass? You make turkey soup of course! This is our favorite: Thai-style Turkey Soup with Tamarind, Lemongrass and Fragrant Herbs. Rather than a traditional turkey soup, this one has lots of interesting flavors. Actually, I guess, this is our traditional Thanksgiving leftover turkey soup. I highly recommend it! You can find the recipe on our blog of: November 25, 2012. Click the date to get the recipe.

To follow the soup, we made Baked Ziti with Vegetable Sauce. This baked Ziti could make one a vegetarian. It is delicious and because of the pepper has enough heat to stand up to the Thai Style Turkey Soup. You can find the recipe on our blog of: Oct. 21, 2014. Click the date to get the recipe.

Both make great leftovers!