Monday, December 26, 2016

Pasta All 'Amatriciana


One of our favorite pasta's is Pasta All'Amatriciana. We love it and it so simple. Pasta, Tomato and Bacon. You can get the recipe on our blog of: November 21, 2007. Click the date to get the recipe. This recipe was made even easier because we were able to buy excellent tomato sauce from Angelini Alimentari.

Tuesday, December 20, 2016

Mapo Ragù


Cathy found this recipe for Mapo Ragù in The New York Times. It is excellent. We will make it again.


Mapo Ragù

New York Times

This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs David Chang and Tien Ho and their band of collaborators. It is almost literally a mashup: a meal that is kind of Korean, kind of Chinese, kind of Italian. If you don’t like spicy food, use miso instead of the gochujang and don’t use Sichuan peppercorns. (If you like really spicy food, add dried chiles or hot pepper flakes to the recipe at the point you add the gochujang.) And if you want to make it even more luxe than it is already, follow the lead of Chang’s crew and stir 6 ounces of silken tofu into the sauce at the end. 

Ingredients

3       tablespoons neutral oil, like canola
2       large onions, peeled and sliced
Pinch of kosher salt, or to taste
 pound ground pork
4       cloves garlic, peeled and chopped
10-15 frozen cylindrical rice cakes (optional), or rice noodles, or pasta, or steamed rice
1       inch fresh ginger, peeled and chopped
3       tablespoons gochujang (Korean chili-bean paste)
1       tablespoon low-sodium soy sauce
1       tablespoon brown sugar
2       teaspoons Sichuan peppercorns (optional)
1       bunch kale or any hearty cooking greens, roughly chopped
4       scallions, thinly sliced, for garnish
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Preparation

1.   Heat the oil in a wok set over medium-high heat. When it shimmers, add the onions and the pinch of salt. Cook, stirring occasionally, until the onions have released their moisture and are starting to brown, approximately 10 minutes. Then turn the heat down to low, and continue to cook, stirring every few minutes, until they have turned golden brown and sweet, an additional 20 minutes or so.
2.   Tip the onions into a bowl, and return the wok to high heat over the stove. Add remaining tablespoon of oil, then the pork, and cook, breaking the meat up with a spoon, until it is just cooked, but not yet browning, approximately 10 minutes. Add the cooked meat to the reserved onions.
3.   If using the rice cakes, put a large pot of salted water over high heat, and bring to a boil.
4.   Return wok to stove over medium heat and cook the garlic and ginger in fat remaining from pork (add an extra splash of neutral oil if necessary). When the garlic and ginger soften, add gochujang, soy sauce, brown sugar and, if using, the Sichuan peppercorns. Add 1/2 cup to 1 cup of water, enough to loosen the gochujang and make a sauce, then return pork and onions to the wok and stir to combine. Adjust seasonings.
5.   Bring sauce to a simmer, and add the chopped greens, then stir to combine and cook until they have started to soften, approximately 5 minutes.

6.   If using rice cakes, place them in the boiling water for 3 to 5 minutes to soften, then drain and add to the sauce. (If not, serve the ragù with steamed rice, rice noodles or pasta.) Garnish with the sliced scallions.

Monday, December 19, 2016

Paella



We love the Lobster at New Port Seafood. We save all of the shells and take them home to make Lobster Stock which we freeze. We then defrost to use as the liquid in making Paella. Oh what a flavor it gives the rice!


We used lots of shrimps and Scallops. It was delicious. We used the recipe for Monkfish Rice with Saffron from the Moro Cookbook, substituting the Scallops and Shrimp for the Monkfish. What a great use for the frozen Lobster Stock. You can get the recipe for the Paella from our blog of: January 25, 2010. Click the date to get the recipe.


Tuesday, December 13, 2016

Pork in Milk



Pork in Milk is a wonderful standby for us. The milk curdles and makes a great sauce, the meat is boneless and leftovers slice easily making great pork sandwiches. The idea of braising Pork in Milk sounds strange but is easy and delicious. If you have never made this dish, I highly recommend it! You can get the recipe on our blog of: October 17, 2011. Click the date to get the recipe.

We serve it with Polenta, a perfect foil for the Pork. 

Thursday, December 08, 2016

Expatriate Chicken



Expatriate Chicken is one of our favorite recipes. I love Preserved Lemon and Olives and Crispy Skin, so this is a natural for me. We always serve it with Cous-Cous. You can get the recipe from our blog of: August 2, 2008. Click the date to get the recipe.

Monday, December 05, 2016

Risotto of the Vigil


Every year late in December we make Risotto of the Vigil. This hearty Italian Holiday classic is a wonderful risotto. It is loaded with Meats and Cabbage. I like the idea of having a specific dish we make at the same time each year. It brings back memories. I discovered something great about the recipe this year - you have to cut the meats into small pieces for the risotto. The butchers at McCall's Meat and Fish will do it for you. Talk about custom service! It is worth it.

You can get the recipe from our blog of: December 22, 2009. Click the date to get the recipe.