Grilled Lamb Chops with Pomegranate Molasses

I had wanted to grill Lamb Chops, and Cathy found a great recipe: Grilled Lamb Chops with Pomegranate Molasses from Cooking with Café Pasqual’s by Katharine Kagel.  You can find the recipe on our blog of: September 5, 2012. Click the date to get the recipe.

We made two side dishes to go with the delicious Lamb. Brown-Butter Orzo with Butternut Squash was an excellent recipe. The Orzo of course is very mild and an interesting Pasta that looks like Rice. The Brown-Butter and Squash kicks the flavor and texture up several notches. I am sure we will make this again.

The second side we made I didn't particularly like: Whole-Roasted Celery Root with Coriander Seed Oil. You might like it though so I include it for others to try if they want. I found it difficult to eat and also unappetizing to look at on the plate. Oh well!

Brown-Butter Orzo with Butternut Squash

New York Times

 

In this autumnal one-pot meal, rice-shaped orzo is cooked with stock and butternut squash until it’s tender and creamy, a little like risotto but without as much stirring. Brown butter, lemon zest and sage add depth of flavor, while red-pepper flakes give this zip and heat. An optional dollop of ricotta intensifies the creaminess but feel free to skip it for a lighter dish. This recipe also works well as a hearty side for roasted meats and fish.

 

INGREDIENTS

Yield:4 servings

 

4        tablespoons unsalted butter

¾       cup thinly sliced shallots (2 to 3), or use onion or leek

1        small (2-pound) butternut squash, peeled, seeded and cut into ¾-inch cubes (3 cups)

1        tablespoon finely chopped fresh sage leaves, or 2 teaspoons chopped rosemary or marjoram, plus more for serving if you like

1        teaspoon fine sea salt or table salt, plus more as needed

¼       teaspoon freshly ground black pepper, plus more for serving

¼       teaspoon red-pepper flakes, plus more for serving

3        cups vegetable stock or chicken stock

1½     cup uncooked orzo

1        lemon, zested and halved

2        tablespoons grated Parmesan, plus more for serving

½       cup whole-milk ricotta (optional)

 

PREPARATION

 

1.         In a medium Dutch oven, or a large (12-inch) skillet, melt butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it doesn’t burn.)

2.         Stir in shallots and cook, stirring occasionally, until slightly softened, about 2 minutes. Add squash, sage, a large pinch of salt, the ¼ teaspoon black pepper and the ¼ teaspoon red-pepper flakes, and cook until squash is golden at the edges and begins to soften, 12 to 17 minutes.

3.         Add stock and bring to a simmer. Stir in orzo, lemon zest and the 1 teaspoon salt. Cover the pan and simmer over medium-low heat until orzo is just tender and most of the liquid is absorbed, 14 to 18 minutes, stirring once or twice. If the pan dries out before the orzo and squash are tender, add a splash or two of water.

4.         Remove pan from heat and stir in Parmesan. Taste and add more salt if needed, and a squeeze of lemon juice if the dish needs brightness. Dollop with ricotta if using, and sprinkle with more grated Parmesan and black pepper just before serving, garnishing the top with more red-pepper flakes and sage.

 Whole-Roasted Celery Root with Coriander Seed Oil

Ottolenghi - Simple

Serves four as a starter or side

 

1     large celery root, hairy roots discarded (no need to trim) unpeeled but scrubbed clean (2½ Ib/1.2kg)

3     tbsp olive oil, plus extra to serve

1½   tsp coriander seeds, lightly crushed

flaked sea salt

1      lemon, cut into wedges, to serve

 

I've managed to achieve the seemingly impossible here, of taking a recipe from my NOPI cookbook (full of recipes that would not make it into Ottolenghi SIMPLE) and actually making it more complicated for Ottolenghi SIMPLE. In NOPI, the celery root is roasted whole as it is, for 3 hours, brushed with oil and sprinkled with salt. The results are so delicious and so straightforward that I've taken the liberty of adding one more twist in the form of the coriander seeds. The taste is even more wonderful than before. I like to eat it as it is as a starter, cut into wedges and served with a squeeze of lemon or a dollop of crème fraîche, but you can also serve it as a side to a pork chop or steak.

 

1.            Preheat the oven to 375°F.

2.            Pierce the celery root with a small sharp knife all over, about20 times. Place the celery root in a baking dish and rub generously with the oil, coriander seeds, and 2 tsp flaked salt. Roast for 2½2-3 hours, basting every 30 minutes until the celery root is soft all the way through and golden brown on the outside.

3.            Cut into wedges and serve with a lemon wedge, a sprinkle of salt, and a drizzle of olive oil.

 

Buttermilk Roast Chicken

 

I like crispy Chicken Skin! Of course it is unhealthy, but it seems a lot of good things I like are! This recipe for Buttermilk Chicken creates Chicken with wonderful crispy skin. You can get the recipe on our blog of: June 24, 2016. Click the date to get the recipe. Cathy enhances the recipe by placing Shaved Brussel Sprouts beneath the Chicken. It makes for a great one dish dinner!

We started with Hungry Cat Salad. Even though Hungry Cat, the restaurant, has closed - we continue to make their Salad. I like the avocado, egg and lemon juice. It is a great salad. You can read about why it is called The Hungry Cat Salad on our blog post of: November 21, 2009. Click the date to get the recipe.

Dungeness Crab Salad

We had been waiting all winter for Dungeness Crab Season to start. When we lived in San Francisco, it was always a time to celebrate the first Crab harvest. I actually had a crab net and used to try to catch them myself in the bay. We often have the Crab shipped to us from San Francisco, however this time we saw Crabs at our local Gelson's and couldn't resist buying them. There are many ways to prepare the Crab and this time we decided to make a Crab Salad using Mark Peel's fabulous Russian Dressing. Tom stopped by and we invited him to join us for the feast. The Russian Dressing is exceptional. We did cheat however and use Sir Kensington's mayo rather than make our own. We crushed garlic into it. This is a fabulous salad. You can get the recipe on our blog of: July 4, 2010. Click the date to get the recipe.

Lemony Shrimp and Bean Stew

Lemony Shrimp and Bean Stew is a fast, easy, tasty dish. I love Shrimp and we have had several Bean and Pasta dishes recently. It's surprising to me that Beans and Pasta work so well together, but the Italians had this figured out: Pasta e Fagioli is a staple of Italian cooking. This is a very good dish. Try it! You can find the recipe on our blog of: October 30, 2023. Click the date to get the recipe. 

Risotto of the Vigil

Every year around Christmas Time we make Risotto of the Vigil. We liked it so much that we decided to make it again this January. It has a lot of ingredients in it, but it is worth the effort. You can find the recipe on our blog of: December 22, 2009. Click the date to get the recipe. The recipe makes a lot and we had for several nights (it makes great leftovers) and it also freezes well.
 

Soy-Butter Basted Scallops With Wilted Greens and Sesame

Soy-Butter Basted Scallops With Wilted Greens and Sesame is one of those recipes that are so easy to make and always excellent. A riff on Asian ingredients makes for a great meal. We served it over Rice. I am always amazed of the variety of recipes made featuring Scallops. They  work so well with so many sauces and accompaniments. I don't think you will ever find this exact recipe in an Asian Restaurant, but it seems like you should be able to find it! I can't say for certain but I don't remember Asian recipes using Butter!

 

Soy-Butter Basted Scallops With Wilted Greens and Sesame

New York Times

 

This simple dish was inspired by a recipe for steamed scallop and butter rice found in “Donabe: Classic and Modern Japanese Clay Pot Cooking” (Ten Speed, 2015) by Naoko Takei Moore and Kyle Connaughton. Here, sweet sea scallops are seared in a hot pan and basted with melted butter and soy sauce to finish cooking. Tender greens are sautéed in garlic oil, then the scallops are placed on top and everything is drizzled with the remaining soy-butter and a bit of sesame oil. Finish the dish with a good squeeze of lime, thinly sliced scallions and a smattering of sesame seeds. It’s wonderful served over steamed white rice, so be sure to get that on the stove before you begin cooking the scallops, as the rest of the meal comes together in no time at all.

 

INGREDIENTS

Yield: 4 servings

 

1       pound large sea scallops, patted dry

Kosher salt and black pepper

3       tablespoons grapeseed or canola oil, plus more as needed

2       tablespoons unsalted butter

2       tablespoons soy sauce

3       garlic cloves, thinly sliced

½      teaspoon red-pepper flakes (optional)

1½    pounds baby spinach or other tender greens

1       teaspoon toasted sesame oil

Lime wedges, for serving

2       tablespoons thinly sliced scallion greens

Sesame seeds, for garnish (optional)

Steamed rice, for serving

 

PREPARATION

1.    Heat the oven to 200 degrees. Season the scallops well with salt and pepper. Heat a 12-inch cast-iron skillet over medium-high. Add 2 tablespoons grapeseed oil and, when it shimmers, add the scallops. Cook undisturbed for 2 to 3 minutes, until they begin to brown and form a crust on the bottom.

2.    Flip the scallops, add the butter and soy sauce to the pan and use a spoon to repeatedly drizzle the sauce over the tops of the scallops to finish cooking, 1 to 2 minutes more.

3.    Set the scallops on an oven-safe plate and pour the butter mixture on top. Place the plate in the oven to keep the scallops warm while you finish the rest of the dish.

4.    Add the remaining 1 tablespoon grapeseed oil to the skillet and heat over medium. Add the garlic and red-pepper flakes, if using, and cook until the garlic is pale golden, about 2 minutes, adding a teaspoon or so more of grapeseed oil if needed. Return the heat to medium-high and add the spinach, in batches, if needed, and season with salt. Toss until the spinach wilts, adding a few teaspoons of water to help it along, if needed, and scrape the browned bits from the bottom of the pan. Turn off the heat.

5.    Add the scallops back to the pan and pour any residual butter-sauce over top. Drizzle the dish with sesame oil and a good squeeze of lime. Top with scallions and sesame seeds, if using, and serve with rice.

French Onion Soup

It was a rainy day and what is better than steaming hot French Onion Soup with lots of stringy Cheese? We love it. I had an absolutely inspired idea that worked out fantastically. Previously when we made the soup, we topped the soup with a single slice of Bread that covered the bowl. We then sprinkled Cheese on top prior to  browning. When you then served the soup it was difficult to eat with a spoon because of the large Bread Slab. This time I thought to cut up the bread in to smaller pieces prior to covering the soup with it. It made eating the soup far easier and less messy. We will always do this in the future! You can find the recipe on our blog of: December 21, 2008. Click the date to get the recipe.
 

Horseradish Roasted Salmon with Mustard Potatoes

 

Salmon is in season and we tried a new recipe: Horseradish Roasted Salmon with Mustard Potatoes. How could anything with Horseradish and Mustard be bad? The Salmon

was wonderful and I loved the kick that Horseradish and

Mustard gives a strong boost to the mild flavor of Salmon.

Winter brings Pears and we made a Salad with Walnuts and St. Agur cheese. We both loved it. The St. Agur goes perfectly with the Pears. Delightful dinner.

Horseradish Roasted Salmon with Mustard Potatoes

New York Times

 

Slathered in a creamy horseradish mayonnaise, salmon fillet is a weeknight winner. (You can cook smaller fillets or one larger center-cut piece, whichever you prefer.) The key to moist, flavorful salmon is to roast it at a high temperature for a short length of time. Here it’s baked alongside tangy mustard potatoes, but asparagus, broccoli or even green beans would be nice, too. If using less hearty vegetables, just cut the initial bake time down to 5 to 10 minutes.

 

INGREDIENTS

Yield:4 servings

 

1       pound baby Yukon Gold potatoes, halved if large

3       tablespoons olive oil

2       tablespoons whole-grain mustard

Kosher salt and coarsely ground black pepper

3       tablespoons mayonnaise

2       tablespoons drained prepared horseradish

2       limes

1½    pounds skinless salmon fillet (preferably 1 single center-cut piece)

 

PREPARATION

 

1.    Heat oven to 400 degrees.

2.    On a rimmed sheet pan, toss together the potatoes, olive oil and mustard. Season with salt and pepper. Roast for 20 minutes, tossing once halfway through.

3.    Meanwhile, combine the mayonnaise and horseradish in a small bowl. Finely grate 2 teaspoons lime zest and then cut the remaining lime into wedges. Add the lime zest to the mayonnaise mixture and season to taste with salt and pepper. Season the salmon with salt and pepper and then slather the sauce all over the top and sides.

4.    Remove the potatoes from the oven and use a spatula to make space in the center of the pan. Add the salmon, skinned side down. Return the pan to the oven and cook until the potatoes are browned and tender and the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.

5.    Serve the salmon and potatoes with lime wedges.

 

 

Fuyu Persimmon Rice Pilaf, Oven-Roasted Chicken Shawarma

This was a double header dinner. Two new recipes:  Fuyu Persimmon Rice Pilaf and Oven-Roasted Chicken Shawarma. Persimmons were in season and we wanted to eat this Japanese delicacy. The Fuyu are the harder Persimmons hard like an Apple. Both recipes worked out. We will make the Pilaf again, when Fuyu are back in season.

We started with Chicken Soup from Friends and Family! Their Chicken Soup is the best!

Fuyu Persimmon Rice Pilaf

Epicurious

 

INGREDIENTS

Makes 4 servings

 

¼      cup finely chopped shallot

1       tablespoon olive oil

1       cup long-grain white rice

1       tablespoon finely chopped peeled fresh ginger

¼      teaspoon cinnamon

1       cup chicken broth

¾      cup water

½      lb firm-ripe Fuyu persimmons, peeled, seeded if necessary, and chopped

½      cup finely chopped fresh cilantro

Fresh lemon juice to taste

 

PREPARATION

 

1.    Cook shallot in oil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 2 to 5 minutes. Reduce heat to low, then add rice, ginger, and cinnamon and cook, stirring, 1 minute. Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until rice is tender, about 20 minutes. Remove pan from heat and let stand, covered, 5 minutes.

 

2.    Fluff rice with a fork and stir in persimmons, cilantro, lemon juice, and salt and pepper to taste. Serve warm.

 

Oven-Roasted Chicken Shawarma

New York Times

 

Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.

 

INGREDIENTS

Yield:4 to 6 servings

 

2       lemons, juiced

½      cup plus 1 tablespoon olive oil

6       cloves garlic, peeled, smashed and minced

1       teaspoon kosher salt

2       teaspoons freshly ground black pepper

2       teaspoons ground cumin

2       teaspoons paprika

½      teaspoon turmeric

A pinch ground cinnamon

Red pepper flakes, to taste

2       pounds boneless, skinless chicken thighs

1       large red onion, peeled and quartered

2       tablespoons chopped fresh parsley

 

 

PREPARATION

 

1.    Prepare a marinade for the chicken. Combine the lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.

2.    When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.

3.    Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.)

4.    Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

 

 

Pasta With Cauliflower, Bacon and Sage

Pasta With Cauliflower, Bacon and Sage is a fantastic pasta dish. We love Cauliflower and Bacon is my favorite seasoning. We highly recommend this hearty dish. This is a perfect winter Pasta. We used a whole pound of Bacon. More is better! You can find the recipe on our blog of: December 16, 2021. Click the date to get the recipe.

Oven-Baked Polenta with Pork

We had left over Bacon-Roasted Pork Tenderloin and decided to try a new recipe: Oven-Baked Polenta. It was easy to make and delicious. This an interesting and good alternative to making Polenta on the stove top, with all of its required stirring. The Pork, of course was delicious!

Oven-Baked Polenta

The Slow Mediterranean Cookbook

 

This is hands down the best polena recipe I know, especial since it doesn’t require string I first presented this recipe in my Mediterranean Grains & Greens: I repeat it here for new readers. This no-stir method - combining cornmeal, water, and a little salt in an oiled casserole and roasting it in the oven, as opposed to frequent stirring in a pot on the store producers wondrous, creamy and seductive polenta. Cooking it this way takes longer than on top of the stove, but it will are you free to take care of whatever else you'll be serving

Varying the proportion of water to cornmeal enables you to adjust the consistency of the polenta from runny to firm and enables the polenta to take on many guises from a simple steaming bowl of cornmeal mush served with a little grated cheese to a delicious bed for stews and ragouts.

 

FOR SOFT POLENTA 5 parts liquid to 1 part cornmeal

 

FOR MEDIUM POLENTA 4 parts liquid to 1 part cornmeal

SERVES 6

 

2             cups medium-coarse or coarse-grind corn-meal, preferably organic stone-ground cornmeal

8 to 10   cups cool water (see proportions above)

2             tablespoons butter or extra virgin olive oil

2             teaspoons salt



1.            Preheat the oven to 350°F. Grease a 12-inch cazuela or ovenproof casserole. Add the cornmeal, water, butter or oil, and salt and stir with a fork until blended. (It will separate, but don't worry-it won't come together for more than half the cooking time.) Bake uncovered for I hour and 20 minutes.

2.            Stir the polenta with a long-pronged fork, season with additional salt to taste, and bake for 10 minutes more. Remove from the oven and let it rest for 5 minutes before pouring onto a wooden pizza shovel or into a buttered bowl.

Bacon-Roasted Pork Tenderloin with Caraway Cabbage and Apples

Bacon-Roasted Pork Tenderloin with Caraway Cabbage and Apples is a perfect winter dish. Pork Loin, Bacon, Cabbage - what could be better on a cold winter evening? It transports me back to dinners we had in Berlin (at least in my imagination). The dish requires a lot of Toothpicks to attach the bacon to the loin, be sure to remove them all before serving. It makes a lot and gives great leftovers. As I write this I can actually recreate the aroma of the dish in mind! You can get the recipe for the hearty dish in our blog of: October 29, 2018. Click the date to get the recipe.

Baked Ziti with Vegetable Sauce

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 really shine through. I love its Indian influence. You can find the recipe on our blog of: Oct. 21, 2014. Click the date to get the recipe. This is a definitely a favorite of ours.

We started with a Persimmon Salad with Labni and Prosciutto. The Baked Ziti freeze well and we store away a future mea!