Zucchini Pasta

This is one of our favorite summer dishes. Zucchini Pasta. Actually to be clear the pasta isn't made from Zucchini, the sauce is. It is sautéed until it is a rich dark mass.

The browned zucchini almost tastes like a meat sauce. It is a delicious pasta especially appropriate for you vegetarians. The zucchini is sliced very thin and sautéed until dark and crisp. They cook down to very little, so start with a lot of zucks. You can find the recipe for this simple and delicious pasta in our blog of: June 19, 2009. Click the date to get the recipe. This is one of those dishes that makes me realize I could be a vegetarian (theoretically speaking - I will never give up my love a great steak!).

Roasted Salmon With Asparagus, Lemon and Brown Butter

Roasted Salmon With Asparagus, Lemon and Brown Butter is an excellent easy recipe. Obviously it is best in the Spring when Asparagus is at its peak flavor.

We started with a White Nectarine Salad with Spec and Almonds. 

Roasted Salmon With Asparagus, Lemon and Brown Butter

New York Times

 

Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.

 

Ingredients

 

4       (6-ounce) skin-on salmon fillets

2       tablespoons extra-virgin olive oil

Kosher salt and pepper

1       pound asparagus, tough stems trimmed, stalks sliced 1/4-inch-thick on a slight bias (leave tips whole)

4       tablespoons unsalted butter

1       tablespoon fresh lemon juice, plus wedges for serving

2       tablespoons drained capers

½      cup thawed frozen peas

¼      cup coarsely chopped parsley, plus more for garnish

 

Preparation

 

1.            Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.

2.            While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.

3.            Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.

4.            Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.

 

Fennel Rubbed Pork Chops

We love Pork, and Fennel Rubbed Pork Chops is a great recipe. Not only is the Pork rubbed with Fennel but Fennel is cooked as an accompaniment. When we removed the Fennel from the pan, which is then deglazed with Sambuca,  an anise tasting liquor. It made for a fabulous sauce. I made Focaccia to go with the dinner. I love the hot bread which is crispy and tasty. We started with a Caesar Salad. It was my kind of dinner! You can get the recipe for the Fennel Rubbed Pork Chops on our blog of January 12, 2021. Click the date to get the recipe.

Beef Stroganoff, Homemade Croutons

If we ever make Beef Stroganoff you can bet we just had steak! It is a great use of the leftover meat. You can find the recipe for the Beef Stroganoff on our blog of: December 1, 2020. Click the date to get the recipe.

Don't ever buy Croutons! You can find the recipe for the home made Croutons on our blog of: February 16, 2023. Click the date to get the recipe.

Asparagus with Burrata

Asparagus topped with Burrata, Hazelnuts, Brown Butter, Salt and Pepper is a fabulous presentation when Asparagus is at its peak. Delta Asparagus from California is the best!

Steak and Potatoes and Roasted Cherries

We often make Steak with Nancy Silverton's fabulous potatoes. You can get the recipe on our blog of March 27, 2023. Click the date to get the recipe.

Cherries were at their peak, so we roasted them and served them over Brownies. What a delicious dessert!
 

Roasted Cherries

Foodtasia.com

 

Roasted Cherries are absolutely magical! Sprinkle cherries with a little sugar, roast them in the oven for 10 to 15 minutes, and Wow! They come out shiny and glistening and gorgeous! Their flavor intensifies and they have just the right amount of syrupiness. Enjoy Roasted Cherries spooned over ice cream, cheesecake, crepes, or yogurt.

Pit the cherries and put into a baking dish. Don't use a baking dish that is too big or the syrup will dry out and burn. I like a light colored dish to see the color of the syrup. You don't want it to brown. Sprinkle with sugar. I've used raw sugar, but any type of sugar or even honey will do. The amount of sugar used is up to you, depending on how sweet or sour your cherries are and what you want to serve the Roasted Cherries with. I use 1 tablespoon of sugar because I like my cherries a bit tart - my family usually disagrees with me on this. You should see their faces when I make Raspberry Pie to my own liking.

 

INGREDIENTS

 

1 lb cherries, pitted

1-2 tablespoons raw sugar (or to taste)

pinch of salt

 

INSTRUCTIONS

 

1.         Put cherries in a baking dish and sprinkle with sugar and a pinch of salt.

2.         Bake in a 400 degree F preheated oven for about 10-15 minutes until juices have released and start to become. Watch carefully that the juices don't burn.

3.         As all ovens heat differently, judge the doneness by how the cherries look, not the time.

 

 

 

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!