Tendrons De Veau Le Cameleon

Tendrons De Veau Le Cameleon is one of my favorite pastas. It has a sauce that is incredibly succulent. We have made this pasta many times. You can get the recipe on our blog of: January 6, 2009. I highly recommend it. It also reheats without loosing any of its quality. The secret to this recipe this time was using Cipriani Food Pappardelle Egg Pasta Noodles. I guarantee they are the best noodles ever! They are available from Amazon!

We started with a Prosciutto and Persimmon Salad. One of the best things about trying to eat seasonly is awaiting Persimmons in the late fall. They make for a great salad.

Pasta E Fagioli and Expatriate Chicken

 

We started with a new Soup for us: Pasta With Borlotti Beans, Bologna Style. It feels like a soup but because of the pasta it is very thick. We liked this soup. The weather has turned colder in Los Angeles so it was a perfect match for the cool weather.

Making for a 3 course dinner we also had a Persimmon and Speck Salad. It was quite a meal!

The main course was Chicken and Couscous. I love Olives, in cooked dishes, in Martinis and just eating them. Expatriate Chicken is winning recipe using Olives. You can get the recipe on our blog of: August 2, 2008. Click the date to get the recipe. This is a must make dish!

Pasta E Fagioli Alla Bolognese

Pasta With Borlotti Beans, Bologna Style

Bugialli on Pasta

 

From Bologna (Emilia Romagna)

Serves 6 To 8

 

1½    cups dried borlotti or cranberry beans

2       quarts cold water

4       ounces unsmoked pork rind or prosciutto, in one piece

8       large sage leaves, fresh or preserved in salt 2 large cloves garlic, peeled

10     sprigs Italian parsley, leaves onlv

1       medium-sized red onion, peeled

6       tablespoons olive oil

Salt and freshly ground black pepper

6       ounces any dried short tubular pasta about 1 inch long and ¼ to ½ inch wide, such as mezze maniche, mezze penne, paternostri, ditaloni

 

TO SERVE:

6 to 8 heaping tablespoons freshly grated

Parmigiano cheese

 

The Bologna and the Monferrato (Piedmont) version that follows employ borlotti beans (from the Milanse dialect word borlot), which are light in color and streaked with red. They are also called Roman beans, and are sometimes available fresh in some localities.

Cranberry beans, fresh or dried, are most available in some places and can be substituted; thoush not identical in taste, they are close.

Neither of these northern versions include tomatoes. It is possible that tomatoes are added to some versions in small amounts to add color, though borlotti beans emit their own dark red coloring to the soup. The Bologna version of pasta and beans, though made with different beans, does share some ingredients with the earlier Tuscany recipe-pork rind, onions with the sarlic-but the sage and parsley are added. Like the Tuscan version, the beans are not puréed; the soup is not even thickened with potato.

Soak the beans in cold water overnight. The next morning, rinse and drain the beans then place them in a medium-sized heavy casserole with the 2 quarts of cold water over medium heat. Mean-while, cut the pork rind or prosciutto into cubes smaller than ½ inch. When the water reaches a boil, add the pork cubes and cover the casserole. Simmer until the beans are cooked but still quite firm--for 45 minutes to 1 hour, depending on the dryness of the

beans.

Finely chop the sage, garlic, parsley, and onion all together on a board. Warm the oil in a small saucepan and add the chopped ingredients; sauté for 5 minutes.

When the beans are done, drain them over a large pot, then set IS the beans aside. Place the pot over medium heat, and when the cooking water reaches a boil, add the sautéed vegetables; simmer for 15 minutes, then taste log salt and pepper. Add the pasta and cook until al dente-for 9 to 12 minutes, depending on the brand

Five minutes before the pasta is cooked, add the beans to pot and str very well. When the pasta is ready, cover the casserole and let the soup rest for 15 minutes before serving. Serve, sprinkling Parmigiano over each serving.

Fennel-Rubbed Pork Chops for Two

If you aren't making Pork Chops like this, you are doing it wrong! Fennel-Rubbed Pork Chops for Two is the best recipe! We served it with Polenta and Sautéd Fennel. You can get the recipe on our blog of: Jan 12. 2021. Click the date to get this delicious recipe.

Risotto with Pork Sausage and Porcini Mushrooms

I can't think of a better fall to winter dish than: Risotto with Pork Sausage and Porcini Mushrooms. It has all the earthiness a dish can have. Rich in flavors and soulful, it is a wonderful dish for a cool night! You can get the recipe on our blog of April 11, 2009. Click the date to get the recipe.

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

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! Cathy modified the recipe by not blending the Onion, Carrots and Leeks, It made for a thicker richer soup. I good improvement!

Roast Cod with Black Bean Sauce

We are trying to eat more fish. Roast Cod with Black Bean Sauce is an excellent recipe with a Chinese twist. I like Cod, it is a very flaky and tasty fish. It is very bland and takes a spicy interesting sauce. You can get the recipe on our blog of: December 11, 2020. Click the date to get the recipe.

With the Roast Cod we served Sautéed Sugar Snap Peas.  You can get the recipe for Snap Peas on our blog of: April 1, 2020. Click the date to get the recipe.

Garlicky Pork Chops

We loved these Garlicky Pork Chops! It was especially good given that we used Pomegranates from our neighbors yard! We like Cauliflower and it was a great addition to a Pork Chop Dish. We will make again.

Garlicky Pork Chops

Dinner in One

 

SERVES 3 OR 4

½      tablespoon dark brown sugar

1       teaspoon kosher salt, plus more as needed

2       teaspoons cumin seeds, divided

½      teaspoon ground cumin

½      teaspoon freshly ground black pepper, plus more as needed

¼      teaspoon crushed red pepper flakes, or to taste

2       garlic cloves, finely grated or minced

2       bone-in pork chops, about 1½ inches thick (1¾ pounds total)

1       large head cauliflower (about 2 pounds), trimmed and cut into bite-size florets

2       tablespoons extra-virgin   olive oil

Fresh cilantro, mint, or parsley leaves and tender stems, torn, for serving

2       tablespoons pomegranate seeds, for serving

Lemon wedges, for serving

 

A blast in a very hot oven is what gives this pork-and-

veg dinner its caramelized appeal. Both the chops and the

cauliflower get deeply bronzed at the edges but stay nice and

juicy inside. Seasoned with cumin, garlic, and a spark of red

pepper flakes and topped with sweet magenta pomegranate

seeds, it's a gorgeous, full-flavored meal without a lot of

effort on your part. It's just as good for company as it is for a

cozy family dinner.

 

1.    Heat the oven to 450°F. In a small bowl, mix together the brown sugar, salt, 1 teaspoon of the cumin seeds, the ground cumin, black pepper, red pepper flakes, and garlic until it resembles wet sand.

2.    Smear the mixture all over the pork and let sit at room temperature while the cauliflower roasts, or in the refrigerator or up to 24 hours.

3.    On a rimmed sheet pan, toss the cauliflower with the oil and a large pinch each of salt and black pepper. Spread the mixture out into one layer and roast for 15 minutes.

4.    Sprinkle the remaining 1 teaspoon cumin seeds over the cauliflower and give the florets a stir. Add the pork to the same pan, nestling the chops in with the florets. Roast for 10 minutes.

5.    Flip the chops over and give the florets another stir. Continue roasting until the pork is cooked through and the cauliflower is browned and tender, 5 to 10 minutes longer.

6.    Transfer the pork to a cutting board and slice the meat off the bones. Serve the pork and cauliflower sprinkled with the herbs and pomegranate seeds, with the lemon wedges on the side for squeezing.

Thai Roast Chicken Thighs with Coconut Rice

Thai Roast Chicken Thighs with Coconut Rice was a winner. We (especially me) loved the crispy skin. I know it is bad for me, but what the hell! The Coconut Rice was especially good, using Coconut Milk. This is a very good dish, you should make it. We should make Coconut Rice with other dishes. It is good and I like the texture.

We started with a Persimmon Salad with Pomegranate Seeds and Speck. The Persimmons came from one neighbor, the Pomegranate from another. It was very nice of them to share with us.

Thai Roast Chicken Thighs with Coconut Rice

Bon Appetit

 

Chicken thighs marinated in coconut milk, lime juice, and fish sauce give this one-skillet meal plenty of umami. Lining the skillet with cabbage wedges allows them to catch every drop of the rich juices as they become melt-in-your-mouth tender. While the chicken roasts, there is plenty of time to make fragrant rice with the leftover coconut milk and slices of ginger. This dish was inspired by the rotisserie chicken from the now closed Uncle Boon’s, one of my favorite restaurants in New York. They had it on rotating spits with heads of cabbage to catch all the juices. This at home version with thighs is a more approachable way to highlight all those good flavors.

 

Ingredients

4 servings

Zest and juice of 1 lime

1"    piece ginger, peeled, finely grated, plus 3 peeled slices

2      garlic cloves, finely chopped

⅓     cup coconut palm sugar or (packed) light brown sugar

¼     cup fish sauce

1      13.5-oz. can unsweetened coconut milk, divided

2      Tbsp. extra-virgin olive oil, plus more for brushing

2      tsp. freshly ground black pepper, plus more

2      lb. skin-on, bone-in chicken thighs (4–6)

½     medium head of green cabbage, stem trimmed, sliced into 1"-thick wedges

½     tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

1      cup white jasmine rice, rinsed until water runs clear

Cilantro leaves with tender stems and lime wedges (for serving)

 

 

Preparations

1.    Whisk lime zest and juice, grated ginger, garlic, coconut palm sugar, fish sauce, ½ cup coconut milk, 2 Tbsp. oil, 2 tsp. pepper in a large bowl to combine. Set ¼ cup marinade aside for serving. Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours.

2.    Preheat oven to 400°. Generously brush cabbage wedges on both sides with oil; season with salt and pepper. Arrange, a cut side down, in a medium cast-iron skillet. Remove chicken from marinade and set, skin side up, on top of cabbage; season with salt and pepper. Roast 35 minutes. Increase oven temperature to 450° and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 5–7 minutes more.

3.    Meanwhile, bring rice, ginger slices, remaining 1 cup coconut milk, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat, cover, and simmer until liquid is absorbed, 15–20 minutes. Remove pan from heat. Fish out and discard ginger slices. Re-cover pan and let rice sit until ready to serve. 

4.    Arrange chicken on a platter; drizzle with reserved marinade and top with cilantro leaves. Serve with coconut rice and lime wedges for squeezing over.

 

Stir-Fried Green Beans With Pork and Chiles

 

Stir-Fried Green Beans With Pork and Chiles is a favorite of ours, we make it often. The key is to purchase really good fatty Pork! Highly recommend this dish if for some reason you haven't made it yet! You can find the recipe on our blog of: Feb. 9, 2018. Click the date to get the recipe.

Chicken and Figs

We then had a favorite: Chicken with Figs. This is a fabulous recipe that we love. We always serve it with Couscous. Fresh figs are available twice in the year. This is an absolute favorite recipe for us. You can get the recipe on our blog of: June 27, 2007. Click the date to get the recipe.

Brown-Butter Salmon With Scallions and Lemon

Brown-Butter Salmon With Scallions and Lemon is another recipe that is easy and good. It is especially good if wild Salmon is available! We love these simple fish preparations. We serve the Salmon with Sautéed Snap Peas. 

Brown-Butter Salmon With Scallions and Lemon

New York Times

 

This dish is a celebration of soft food and subtle flavors. To prevent overcooking, the salmon bakes in a light yet comforting sauce that’s made with just three simple ingredients: butter, scallions and lemon peel. The salmon comes out silky, and the sauce is nutty from the browned butter and slightly sweet from the roasted scallions and lemon peel. Serve with a squeeze of lemon for freshness and a simple side like broccolini, green beans, grains or pasta. This technique also works for other fish like cod, halibut or arctic char.

 

Yield: 4 servings

1½  pounds salmon, skinless or skin-on (1 large fillet or four 6-ounce fillets)

Salt and black pepper

1       lemon

6       tablespoons unsalted butter

1       bunch scallions, thinly sliced

 

Preparation

 

1.    Heat the oven to 325 degrees. Pat salmon dry, and season with salt and pepper. Set aside. Using a vegetable peeler, peel the zest of the lemon in wide strips. Cut the lemon into wedges for serving.

2.    In a large, ovenproof skillet, melt the butter over medium. When it’s foaming, add the scallions and the lemon peel, and season with salt and pepper. Cook, stirring occasionally, until the butter turns brown and smells nutty, 3 to 6 minutes. (If you’re using a light-colored pan, you’ll see the browned bits in the skillet. If you’re using a dark-colored pan, look for dark spots on the white parts of the scallions; those are browned bits of butter and a sign to remove the skillet from heat.)

3.    Immediately remove from heat, and add ⅓ cup of water. Stir to combine. Lay the salmon, skin side down (if there’s skin), into the sauce. Cover the skillet and bake until cooked through, 15 to 20 minutes, or slightly longer if you’re cooking a single, large piece. (You’ll know the salmon is done when the fish flakes or an instant-read thermometer inserted into the thickest part registers 120 degrees.)

4.    Eat the salmon with a spoonful of sauce and a squeeze of the lemon.