Pappa al Pomodoro

Pappa al Pomodoro Soup is a favorite of ours. This is a super thick Italian Tomato soup we love to make in the summer when tomatoes are at their best. It can also be made from canned Tomatoes. We use the recipe from the Italian Country Cookbook by Rogers and Gray. You can get the recipe from our blog of: June 26, 2009. Click the date to get the recipe.

One-Pot Shrimp and Tomato Pulao

One-Pot Shrimp and Tomato Pulao had potential, but didn't do it for us. It was too heavy, Sometimes you win and sometimes you loose. We love Indian takes on Western food, but this recipe didn't work for us.

One-Pot Shrimp and Tomato Pulao
The New York Times
 
This shrimp pulao is a beloved staple in the kitchens of Mumbai’s Parsi community, descendants of Zoroastrians who settled in India after fleeing religious persecution in Iran. Rooted in the rich traditions of South Asian cooking, the dish features familiar elements like cumin, red chile powder and fragrant basmati rice. What truly sets this pulao apart is its unmistakable tang from a bold, savory mix of tomatoes, vinegar, lemon slices and a dash of Worcestershire sauce. That signature sourness balances the gentle sweetness of plump shrimp and caramelized onions, creating a deeply satisfying one-pot meal. Ready in under an hour and easily scalable, it’s perfect for a weeknight dinner or feeding a crowd with minimal fuss. Serve with a cooling raita, alongside dhanshak or all by itself.
 
 
INGREDIENTS
Yield:4 servings
 
1           cup basmati rice 
1           pound peeled, deveined large shrimp 
1           teaspoon Kashmiri red chile powder (or other mild red chile powder)
¾          teaspoon ground turmeric 
¼          cup ghee or neutral cooking oil (such as vegetable or canola)
4           whole peppercorns
3           whole cloves
1           teaspoon cumin seeds 
1           medium yellow, white or red onion, thinly sliced 
1½        tablespoons garlic paste or freshly grated garlic  
2 to 3    Thai green chiles, chopped
1½        teaspoons ground cumin
3           plum tomatoes, chopped
Sea salt and freshly ground black pepper 
2           teaspoons white vinegar
1           teaspoon Worcestershire sauce
1½        cups chicken stock or water
2           tablespoons fresh lemon juice plus 3 lemon slices (from 1 lemon) 
1           tablespoon chopped cilantro, for serving
 
PREPARATION
 
1. In a bowl, cover the rice with water and set aside to soak. In a bowl, combine the shrimp, chile powder and turmeric, tossing to coat the shrimp.

2. In a Dutch oven or other heavy pot, heat ghee on medium until melted, about 30 seconds. Stir in the peppercorns, cloves and cumin seeds. Add the onion and cook, stirring occasionally, until the onion starts to turn golden, 7 to 10 minutes. Stir in the garlic and cook for 30 seconds.

3. Stir in the green chiles and cumin. Add the tomatoes, 2 teaspoons salt and 1 ½ teaspoons pepper, and stir some more. Continue cooking until the tomatoes start to become jammy and the oil separates from the tomato mixture, 5 to 10 minutes.

4. Stir in the seasoned shrimp, vinegar and Worcestershire sauce, and continue cooking for a few minutes, until the shrimp start to turn pink.

5. Drain the rice, add it to the pot and stir to coat. Stir in the stock, lemon juice and lemon slices. Turn the heat up to high. Once the liquid is boiling, reduce to a simmer. Cover and cook, undisturbed, for 15 minutes. Remove from heat and let the pulao rest, still covered, for 10 minutes.

6. Uncover and fluff the pulao with a serving spoon. Adjust seasoning to taste, and top with cilantro before serving.

Creamy Pasta with Smoked Bacon and Peas

Creamy Pasta with Smoked Bacon and Peas was perfect for our palate. Bacon (my favorite seasoning) and Peas were are great foil for the rich sauce. We substituted Ricotta Cheese in the Sauce, and think it enhanced the creaminess. We used Rummo brand Orecchiette for the Pasta.

We started with a Baked Cauliflower. Season the Cauliflower with Salt, Pepper and Olive Oil, then baked at 350 till golden brown. The Cauliflower turns out to be very creamy, in this case matching the Pasta! We used Rummo brand Orichetti for the Pasta.

Creamy Pasta with Smoked Bacon and Peas
New York Times
 
This elegant riff on a childhood favorite came to The Times in 2009 by way of Jamie Oliver, the British chef and cookbook author. It was featured in his cookbook “Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals," and it's a favorite of his daughters, Poppy and Daisy. It's wholesome (no powdered cheese!), and it can be ready in about 15 minutes.
 
INGREDIENTS
Yield:4 to 6 servings
 
Sea salt
10   slices smoked bacon or pancetta
1     pound dried mini-shell or other small pasta
2     tablespoons olive oil
1     tablespoon butter
Freshly ground black pepper
2     cups frozen peas
2     tablespoons crème fraîche or heavy cream (we substituted Ricotta Cheese)
2     tablespoons finely chopped fresh mint leaves
Juice of 1 lemon
6     ounces finely grated Parmesan cheese
 
 PREPARATION

1. Bring a large pot of lightly salted to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, or slice pancetta into julienne. Add pasta to boiling water and cook to taste.

2. While pasta is cooking, place a large skillet over medium heat, and add 2 tablespoons olive oil and the butter. Add bacon or pancetta and a sprinkling of pepper, and fry until golden and crisp. Immediately add frozen peas and stir for a minute or two. Add crème fraîche or heavy cream and chopped mint.

3. Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice, and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add Parmesan and stir to mix. If desired, serve with a green salad.
 

Salmon and Cherry Tomato Curry

Salmon and Cherry Tomato Curry was an unusual dish. I usually think of Salmon as such a mild fish that you would think a Tomato Curry Sauce would overpower it. It didn't. I liked the sauce.

Salmon and Cherry Tomato Curry
New York Times
 
Poaching salmon is a remarkably foolproof way to prepare a flavorful dinner, especially when you do so in a pot of rich and fragrant coconut milk, radiant from sweet cherry tomatoes and spicy from chile and ginger. If using a wild salmon such as sockeye, simmer over the lowest possible heat setting and stick to the lower end of the cooking window. The gentle approach of poaching prevents overcooking the salmon flesh, regardless of the variety chosen. As with most curries, rice is the answer underneath.
 
INGREDIENTS
Yield:4 servings
 
4       6-ounce) salmon fillets, skin removed
Salt and freshly ground black pepper
2       tablespoons ghee or coconut oil
3       garlic cloves, minced
1       tablespoon minced fresh ginger
1       bird’s-eye chile, or other small chile, sliced
½      teaspoon cumin seeds
1       pound cherry tomatoes
½      easpoon ground coriander
½      teaspoon ground turmeric
1       (14-ounce) can coconut milk
5       ounces chopped fresh spinach or baby spinach 
Cooked rice, for serving
¼      cup torn or chopped mint, basil or cilantro leaves
 
 
PREPARATION
 
1.            Season the salmon fillets with salt and pepper on both sides. Set aside.
2.            In a large lidded skillet or saucepan, melt the ghee over medium heat. Add the garlic, ginger and chile, and cook for 2 to 3 minutes, stirring frequently, until golden brown and fragrant. Season with salt and pepper. Add the cumin seeds and toast for 15 seconds, then stir in the tomatoes, coriander and turmeric. 
3.            Stir in the coconut milk and season with salt to taste. Cook for 6 to 8 minutes, uncovered, until liquid is slightly reduced and the tomato skins are bursting. 
4.            Stir in the spinach and gently nestle the salmon fillets into the curry, submerging as much as possible. Cover and simmer over medium-low until salmon is cooked through, 4 to 7 minutes. Serve over rice and garnish with herbs.

 

Citrus Salad With Fennel and Olives

We had leftover Caramelized Black Pepper Chicken we served it with Sautéed Snap Peas. We started with a great winter salad. Citrus Salad with Fennel and Olives. We like Citrus Salads. However, we modified the recipe removing the Grapefruit which we can't eat because we take Statins.
 

Citrus Salad with Fennel and Olives
New York Times
 
An orange salad can be a simple affair. Add sliced oranges, a few black olives and a drizzle of oil, and it’s a winning combination, known throughout the eastern Mediterranean, southern Italy and perhaps especially in Morocco. You can up the interest factor in any number of ways. Add thinly sliced fennel and red onion, some arugula, mint or basil leaves, a sprinkling of red pepper, a pinch of wild oregano or a little flaky salt. The salad needn’t be restricted to only navel oranges. In season, blood oranges, Cara Cara oranges or grapefruit are welcome to join.
 
INGREDIENTS
Yield:6 servings
 
4        navel oranges
4        blood oranges
2        small ruby or Oro Blanco grapefruits
2        large shallots or ½ small red onion, thinly sliced into rings
2        small fennel bulbs, trimmed and thinly sliced into rings
¼       cup pitted olives, Moroccan oil-cured black or Castelvetrano green olives
6        tablespoons extra-virgin olive oil, plus more to taste
1        handful mint or basil leaves
Pinch of red-pepper flakes, such as Marash
Pinch of dried oregano, preferably wild
Flaky salt, for finishing
 
 
PREPARATION
 
1. To peel the citrus fruit, using a small serrated knife, cut off a thin slice of peel from the top and bottom of the orange, so it sits flat and securely on the cutting board. Cut from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should be perfectly spherical and naked.

2. Slice navels and blood oranges crosswise into thin slices, picking out seeds if needed. Use a paring knife to section the grapefruit into suprèmes, cutting between the membranes. Reserve any citrus juices obtained in the process.

3. To serve, arrange citrus on a serving platter or on individual plates. Scatter the shallot slices over the fruit, then add thinly sliced fennel and olives. Drizzle with olive oil, about 1 tablespoon per serving, and any reserved juices. Garnish with mint or basil leaves. Sprinkle with red pepper, oregano and a prudent amount of flaky salt.

Caramelized Black Pepper Chicken

We had previously made Caramelized Black Pepper Chicken and liked it. We decided to make it again! It is an excellent recipe. You can find the recipe for Caramelized Black Pepper Chicken on our blog of January 8, 2026: Click the date to get the recipe. 

We started with a Caesar Salad.

Stir-Fried Cabbage and Pork in Fish Sauce Butter

 

Stir-Fried Cabbage and Pork in Fish Sauce Butter is an excellent recipe. We used that very funny looking Cone Cabbage in this recipe. lt is sweeter than regular cabbage. We recommend this dish. You can find the recipe for Stir-Fried Cabbage and Pork in Fish Sauce Butter on our blog of January 8, 2026: Click the date to get the recipe. 

Rice and Peas with Seared Scallops

Rice and Peas with Seared Scallops is our kind of a dinner. It is similar to a Risotto. It is excellent and will make again.

Rice and Peas with Seared Scallops

Finest Things in the Sea
Serves 6 To 8
 
¼      cup (60 ml) plus 1 tablespoon olive oil, plus more for drizzling
9       ounces (255 g) bacon, the thickest you can find, sliced into lardons
½      inch (13 mm) wide
⅓      cup (50 g) minced shallot
1       garlic clove, grated
2½    cups (1 pound/450 g) Arborio, Carnaroli, or Carolina Gold rice (see Resources, page 310)
¼      cup (60 ml) dry vermouth
2       quarts (1.9 L) Fish Bone Stock (page 309), plus more as needed
Kosher salt
4       tablespoons (60 ml) grapeseed oil or similar neutral oil
1       pound (450 g) scallops (ideally 10/20 dry-pack diver scallops)
6       tablespoons (3 ounces/85 g) unsalted butter
Coarsely ground black pepper, plus more to finish
Juice of 1 lemon, plus more to taste
1½    cups (255 g) frozen peas, thawed to room temperature
1¼    ounces (35 g) Parmesan cheese, very finely grated, plus more to finish
3       tablespoons fish sauce
¼      cup (7 g) thinly sliced fresh parsley leaves
¼      cup (15 g) minced fresh chives
 
NOTE
In a pinch, you can use water, or any other stock you have, for this recipe, but it's best with the fish bone stock.
 
Cooking rice in fish stock brings a ton of flavor to this dish, and then it is rounded out with the special trio of sweet scallops, salty smoky bacon, and the fresh taste of peas. It's the kind of dish you want to cook when the weather starts to turn cold in the fall and winter months.
 
To properly sear a scallop, you want to get a hard sear on one side only. Searing both sides will overcook the scallop, so it's important to only briefly cook the second side. To preserve the nicely seared texture, always serve scallops sear side up, which will prevent the crust from steaming out. Plus, it's a lot prettier.
 
1. Place a heavy-bottomed pot or Dutch oven over medium heat.Add 1 tablespoon of the olive oil and the bacon and cook, stirring occasionally, until most of the fat is rendered and the edges of the bacon are starting to get color, 7 to 9 minutes.

2. Use a slotted spoon to remove the bacon from the pan and set the bacon aside, leaving as much fat as possible in the pan.

3. To the same pot, still over medium heat, add the shallot and garlic and sauté, stirring occasionally and scraping up any browned bits off the bottom of the pan as you go. Continue cooking until the shallots are translucent, about 3 minutes

4. Add the rice, stirring it to coat it in the bacon fat, and cook it until the rice is toasty and fragrant, about 2 minutes. Add the vermouth and deglaze the bottom of the pan, stirring the rice until it has absorbed the liquid, just a few seconds. Add the fish bone stock and 2 tablespoons kosher salt. Increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook, uncovered, until the rice is just tender, about 20 minutes. Use a silicone spatula to occasionally stir the pot, scraping down the sides and bottom to make sure there is no rice sticking to the bottom and allowing any caramelization to be incorporated into the rest of the rice.

5. After the rice has been cooking for 20 minutes, if it is tender but still looks a little moist, that is okay, as the rice will stiffer up a bit as it sits. If the rice already looks quite tight, you can add a little more stock as needed to loosen it up. The rice should not be stiff; it should relax and settle a bit when placed on a spoon. When the rice is finished, turn off the heat.

6. Meanwhile, preheat a cast-iron or carbon steel skillet over high heat for 2 minutes. Add 2 tablespoons grapeseed oil to the skillet, and when the oil is smoking, tilt the pan to spread the oil and make sure it is smoking evenly and not just in a few hot spots.

7. Pat the scallops dry with a paper towel (moisture is the enemy of a good sear). Working in two batches, season half of the scallops on all sides with salt. Place the scallops top or bottom side down in the pan, whichever is largest (see Finding a Scallop's Good Side, opposite). As the scallops sear, do not reduce the heat, even if you see what seems like a lot of smoke. Scallops can be taken a lot further than you might expect, so you will want to keep that high heat going until all of the scallops have a deep golden crust building up on them. Once they are all fully seared, usually about 2 minutes, you can flip them all over and let them cook for another 30 seconds.

8. Transfer the scallops to a plate, crust side up, and allow them to rest until the rice is finished. Make sure that you don't discard any of the scallop resting liquid that gathers on the bottom of the plate (this will go into the rice). Repeat with the remaining 2 tablespoons of the oil and the second batch of scallops.

9. To the pot of rice, add the butter and remaining ¼ cup (60 ml) olive oil, string until the butter is fully melted. Mix in 20 twists of the black pepper and the lemon juice Fold in the reserved bacon, thawed peas, Parmesan, and fish sauce Add the parsley and chives. Stir to combine and pour in the juices from the scallop resting plate. Taste the rice, adding more lemon juice if you desire. At this point, if you think it needs more salt, add more cheese instead, If the rice is overly stiff, more stock can be added as well.

10. Plate the rice on a serving platter, topped with the seared scallops (seared side up). Drizzle with more olive oil and add more grated cheese and pepper. Eat immediately.