Crisp Gnocchi with Sausage and Peas

 

On paper Crisp Gnocchi with Sausage and Peas read like a good recipe. We didn't particularly like it however. It could be that we bought pre-made Gnocchi. We aren't sure. If you like Gnocchi you might want to give it a try.
The dinner was redeemed however, by the excellent Asparagus. We learned a trick at Bar Muruno that I think is very clever: a variation of Asparagus Fried Egg salad. We buy fresh made Chopped Egg (we could make it ourselves but Cookbook sells excellent Chopped Egg). You then place the Chopped Egg at the bottom of the plate and layer the Asparagus and Spec and Croutons on top. Drizzle with Olive Oil. It is excellent!

Crisp Gnocchi with Sausage and Peas
New York Times
 
This quick skillet dinner combines crisp gnocchi and brawny sausage with sweet pops of peas and herbs. It tastes like spring, but it can be prepared perennially — and without any chopping or waiting for water to boil. (That’s right, you don’t need to boil the gnocchi before searing.) Draped in a combination of mustard and melted Parmesan, the dish is creamy, with a salty bite like cacio e pepe. However, if plush Alfredo is what you’re craving, you could add a splash of heavy cream along with the browned gnocchi in Step 4.
 
INGREDIENTS
Yield:4 servings
 
3       tablespoons extra-virgin olive oil, plus more as needed
1       (12- to 18-ounce) package shelf-stable potato gnocchi
1       pound hot or sweet Italian sausage, casings removed
2       cups/10 ounces frozen peas (no need to thaw)
1       tablespoon Dijon mustard
½      cup/1 ounce grated Parmesan, plus more for serving
Salt and pepper
½      cup torn dill, mint or basil leaves, plus more for serving
 
PREPARATION
 
1. In a large (12-inch) nonstick or well-seasoned cast-iron skillet, heat 1 tablespoon oil over medium-high. Break up any stuck-together gnocchi and add to the skillet in an even layer. Cover and cook, undisturbed, until the gnocchi are golden brown underneath and unstuck from skillet, 2 to 4 minutes. Cook, stirring, until crisp on both sides, 2 to 3 minutes. If the gnocchi are burning instead of browning or the skillet looks dry, add more oil. Transfer to a bowl or plate.

2. Add the remaining 2 tablespoons oil to the skillet, still over medium-high. Add the sausage and break into small pieces. Cook, undisturbed, until sausage is browned, 2 to 4 minutes. Stir and cook until the sausage is cooked through, another 2 to 4 minutes.

3. Stir in the peas, mustard and ½ cup water and scrape up the browned bits on the skillet. (It may not look like a lot of liquid, but the peas will release some as they cook.) Simmer until the peas are cooked through, 2 to 4 minutes.

4. Add the browned gnocchi and the Parmesan; stir until the cheese has melted. Season to taste with salt and pepper, then stir in the herbs. Serve topped with more herbs, Parmesan and black pepper as desired.

 

 

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.

Pork Fried Rice

 

We had left over Garlic Braised Pork, so it was a natural to use some of the meat to make Pork Fried Rice. It was excellent. We used the recipe for Crab Fried Rice that we always use substituting the Pork for the recipe's Crab. It was perfect. You can get the recipe for Crab Fried Rice on our blog of April 4, 2013. Click the date to get the recipe.

Garlic-Braised Pork Shoulder

We love Pork in all of its manifestations. We decided to make  Garlic-Braised Pork Shoulder but enhanced the recipe by adding Cherry Tomatoes. We used an exceptional bottled Corbarino Tomato. There are really good and you might want to add them to your larder. You can buy them here: Corbarino Cherry Tomatoes In Brine

 Garlic-Braised Pork Shoulder

 

New York Times

 

This beginner-friendly, hands-off braise is for anyone seeking fall-apart pork and lots of savory sauce. After browning whole heads of garlic and the pork, the two braise with water until the pork is shreddable, the garlic is buttery and the surrounding liquid is as flavorful as can be. Some braises are loaded with many aromatics, but this one zeroes in on caramelized garlic, a heavy hitter that can singlehandedly season a dish. Slice or shred the meat and serve with something starchy to soak up the braising liquid, like mashed potatoes, tortillas, or bread for dunking.

 

INGREDIENTS

Yield: 4 to 6 servings

 

3 to 3½   pounds boneless pork shoulder, trimmed of more than ¼-inch fat

Salt and pepper

2              tablespoons neutral oil, such as grapeseed or canola

2              heads garlic, halved crosswise

Handful of thyme, rosemary, oregano or sage sprigs (optional)

 

PREPARATION

 

1.            Heat the oven to 350 degrees. Season the pork all over with salt and pepper (about 1 tablespoon Diamond Crystal kosher salt or 2 teaspoons fine sea salt). You can season the pork up to 2 days ahead and refrigerate until using.

2.            Heat the oil in a large Dutch oven over medium-high until shimmering. Add the garlic, cut-sides down, and cook until golden brown, 2 to 4 minutes. Remove the garlic, then add the pork shoulder and cook until browned on all sides, 10 to 15 minutes.

3.            Add 4 cups of water, the garlic and the herbs, if using. Bring to a simmer, scraping up browned bits on the bottom of the pot. Cover the pot and transfer to the oven, turning the pork every 30 minutes or so until the pork falls apart when prodded with a fork, 

4.            Transfer the pork to a cutting board to rest for about 15 minutes. Use tongs to squeeze the garlic halves until the cloves pop out into the braising liquid. Discard the garlic peels and herb sprigs. As the braising liquid sits, a fat cap will appear: Use a spoon to skim off most of it. Season the liquid to taste with salt and pepper.

5.            Slice the pork against the grain into ½-inch-thick slices, or shred the pork with two forks. Return the pork to the braising liquid and serve with a spoonful of the liquid.

 

 

Sheet-Pan Chile Crisp Salmon and Asparagu

 

We made Sheet-Pan Chile Crisp Salmon and Asparagus and it was a one and done for us. I think the Chile Crisp overwhelms the taste of the Salmon. There definitely is a Chile Crisp fad going on. Suggestion keep it away from Salmon!

Sheet-Pan Chile Crisp Salmon and Asparagus

New York Times

 

A mixture of chile crisp, soy sauce and honey coats salmon bites that roast alongside scallions and asparagus for a quick and colorful weeknight dinner. While the salmon doesn’t need to be cubed, it’s an easy and enjoyable way to eat it; the bite-size pieces can be served over rice, cooked grains or big salads. Much like a grain bowl component, this recipe is versatile, and works as an add-on or base. Finish it as you’d like: Try some gently torn fresh cilantro, toasted sesame seeds, flaky sea salt, lime slices or an extra drizzle of chile crisp.

 

INGREDIENTS

Yield: 4 servings

 

1       tablespoon store-bought or homemade chile crisp, plus more for serving

1       tablespoon soy sauce

1       teaspoon honey

2       pounds skinless, center-cut salmon (1 to 1 ½-inch thick), cut into 1 to 1½-inch cubes

1       bunch scallions, light green and white parts thinly sliced (dark greens reserved for another use)

1       bunch asparagus, trimmed

Kosher salt

2       tablespoons olive oil

Cooked grains or salad greens (optional), for serving

 

PREPARATION

 

1.            Heat the oven to 400 degrees. In a large bowl, combine the chile crisp, soy sauce and honey. Add the salmon and sliced scallions; toss to coat.

2.            Add the asparagus to a sheet pan; season with salt and toss with the olive oil until shiny. Add the salmon mixture to the pan, nestling the salmon between spears or on top, if needed. Place any larger cubes near the edges of the pan, so they’ll cook evenly.

3.            Roast in the oven until the salmon is just cooked through and the asparagus crisp-tender, about 12 minutes. Season to taste with salt. Serve with cooked grains or salad greens, if desired.

 

Asparagus Pasta

In Spring when Asparagus was at its peak we ALWAYS make Asparagus Pasta. It is delicious and easy. We started with Caesar Salad. A delicious meal that love plus I get left over Pasta for lunch! You can get the recipe on our blog of: April 17, 2007. Click the date to get the recipe.

Thyme-Roast Lamb Chops Tomatoes, Black Olives, Potatoes, Goat Cheese

Spring means Lamb and Asparagus! Thyme-Roast Lamb Chops Tomatoes, Black Olives, Potatoes, Goat Cheese is a fantastic recipe for lamb! We love the combination of all baked together. Their flavors blend to a delicious peak. We started with another Spring favorite: Asparagus topped with Brown Butter, Hazelnuts and Burrata Cheese. A wonderful dinner. Restaurant quality! You can get the Lamb recipe on our blog of: July 25, 2021. Click the date to get the recipe.
 

Lulu Spring Salad

 

We had dinner at Lulu Restaurant, which was conceived by legendary chef and food activist Alice Waters and led by acclaimed chef, writer, and cookbook author David Tanis. We started with a vegetable salad and decided to make our attempt at home. It was very good. Lots of cut up Spring Vegetables, Dressing and Croutons. We will make it again.

Gratin of Asparagus

We make a Gratin of Asparagus, Spec and topped with Parmesan Cheese. We improvised the recipe and it really worked out well.

1. Break off the tough end of the Asparagus and toss into boiling water for approximately 4 minutes.

2. Drain well

3. Place in a Gratin dish with the Asparagus wrapped in Spec

4. Generously sprinkle grated Parmesan Cheese over the Asparagus

5. Place under a broiler for a few minutes until brown and bubbling

6. Serve

Orecchiette Carbonara with English Peas and Pea Shoots

Peas in the Garden

This winter we grew Snap Peas in our backyard. We actually had enough to harvest and make a favorite Pasta: Orecchiette Carbonara with English Peas and Pea Shoots. This is a really good dish! You can only make it in the Spring when the Peas are at their peak freshness. We highly recommend this dish. You can get the recipe on our blog of: April 28, 2009.. Click the date to get the recipe. We started with a Caesar Salad with home made Croutons.
 

Scallops and Fresh Water Chestnuts in Thai Pork Sauce

I had wanted to make a favorite dish of ours Scallops and Fresh Water Chestnuts in Thai Pork Sauce from AsianIngredients by Bruce Cost. We used to eat in his restaurant, Monsoon, when we lived in San Francisco. I love the dish because it is made with Fresh Water Chestnuts. Like most things, if you compare the Canned Water Chestnuts with fresh ones there is no comparison. It is a bit of work to A) find them – lucky for us our friend Tim went to an Asian Market and found fresh ones. B) clean them, they need to be peeled before using. The joy of the dish is that the Water Chestnuts in the sauce like identical to the Scallops in the sauce. So when you pick one up, you are always surprised by the texture of a crispy Water Chestnut or a juicy Scallop. It is a great dish! You can find the recipe on our blog of: February 17, 2013. Click the date to get the recipe.

Cinco de Mayo

 Nothing to add to the picture. It speaks for itself, one of our favorite holidays!

Chicken With Caramelized Onions and Croutons

Chicken With Caramelized Onions and Croutons is a winner! This is an easy and delicious dish. It was made all the better by my home made Croutons! To us it is a derivative of Zuni Chicken, that we remember so fondly from San Francisco. The recipe in the New York Times is interesting because it gives NO  ingredients or steps. I think this is a wonderful idea for them to occasionally challenge their readers to improvise and figure out for themselves what to do in making this dish.

Hint: We added Raisins soaked in a mixture of Water and Sherry Vinegar, Shallots, Balsamic and Pistachios to the mixture along with small pieces of potatoes. I am ready to make this dish again! It was fantastic!

Chicken With Caramelized Onions and Croutons

New York Times

 

This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.

This idea came to me from the great New York Times food reporter Julia Moskin. Scatter a bunch of sliced onions and shallots across the oiled bottom of a large pan, then put a bunch of chicken thighs on top, skin-side up. Season the thighs with salt and pepper, then slide the pan into a 425-degree oven to roast until the chicken is crisp on top and cooked through, about 35 minutes. Shake the pan every so often, and add wine or stock if the onions are browning too fast. Meanwhile, make some croutons from good, chewy olive-oil-tossed bread, toasting them until golden in a pan or in the oven alongside the chicken. They can be cut or torn up — no matter. Put the croutons on a warm platter, dump the contents of the roasting pan over the top and arrange the chicken on top of that, mixed with bitter greens. Boy howdy.

 

 

Porchetta and Fava Beans

A few months ago I was in McCall's Meat and Fish and saw a beautiful Porchetta all rolled up and ready to cook. I love Porchetta, I knew I wanted it but we had planned several dinners and didn't want to make it. It froze beautifully and every once in a while I would think of it, and think "This is the time to make it". That time finally arrived. We defrosted it for 2 days in the Frig and then baked it to perfection. It was great with fabulous Crackling Skin. It severed us for several nights, then sandwiches and damned if our finicky cat Parsifal did like it also! You can find the recipe for the Porchetta on our blog of Feb 24, 2014. Click the date to get the recipe.

It was spring and we had lots of beautiful Fava Beans available at Cookbook, so in addition to the Fava Beans we were going to cook with, I got extra pods to make a Fava Puree which was absolutely delicious on Toast Points. They were perfect for cocktail hour! You can find the recipe for the Fava Bean Puree (and pictures of us shelling them) on our blog of: April 26, 2013. Click the date to get the recipe.