Mushroom Soup and Pork Chops

Shumon had just returned and a craving for pork. Need I say more? We started with a delicious Porcini Mushroom Soup in The Splendid Table Cookbook. This is a great soup. We will definitely make it again.

We also decided to make a new recipe from The New York Times: Cabbage and Potato Gratin. We love all gratins. This was an excellent one.

We had purchased beautiful Pork Chops from McCall's Meat and Fish. We first seared them on a griddle on the stove then popped into the oven. This was a new recipe for us and it is excellent: Porchetta Pork Chops. We will definitely make it again! It was a wonderful welcome back dinner.

Soup of Porcini Mushrooms Zuppa dei Funghi Porcini

The Splendid Table

Lynne Rossetto Kasper

This is a big, full-flavored soup, yet it is amazingly light. Dried porcini and cultivated mushrooms replace the fresh porcini used in Parma hill country.

(Serves 6 to 8 as a first course, 3 to 4 as a main dish)

½ to 2/3 cup (1/2 ounce) dried porcini mushrooms

1-1/2 cups hot water

1       tablespoon extra-virgin olive oil

1       medium onion, minced

1       large clove garlic, minced

6       large fresh basil leaves, or 3/4 teaspoon dried basil

2       tablespoons minced Italian parsley

8       ounces white button mushrooms, thinly sliced

½      cup dry white wine

1       tablespoon imported Italian tomato paste

7       cups Poultry/Meat Stock

3       tablespoons dry white wine

6       tablespoons dry Marsala

2       tablespoons heavy cream

Method

Working Ahead: The soup can be prepared 1 day ahead, but do not add the Marsala and cream. Cool, cover, and refrigerate. Bring it to a gentle bubble before serving, stir in the Marsala and cream, and ladle into bowls.

Preparing the Porcini:

If the mushroom pieces are large, rinse them under cold running water to rid them of sand and grit. If the pieces are small, drop them into a bowl of cold water and quickly swish them around; then allow a few seconds for the particles to settle, and scoop the mushrooms out of the water. Repeat several times if the mushrooms are still sandy. Put the rinsed mushrooms in a small bowl and cover with the hot water. Let stand 20 to 30 minutes. Then scoop them out of the water and finely chop. Reserve the soaking liquid.

Preparing the Base:

Heat the olive oil in a 6-quart pot over medium-high heat. Stir in the onion, garlic, basil, parsley, and both mushrooms. Turn the heat to low, cover the pot, and cook the mixture 30 minutes, stirring occasionally. The vegetables will be wilted and aromatic.

Cooking and Serving:

Have soup dishes warming in a low oven. Line a strainer with paper towels, and strain the reserved mushroom soaking liquid over the vegetables. Add the 1/2 cup wine and the tomato paste. Bring the liquid to a boil and cook down, uncovered, 5 minutes, or until reduced by about half. Stir in the stock, and adjust the heat so the soup bubbles very slowly. Cover and cook 30 minutes. Then add the 3 tablespoons wine and simmer for 1 minute Stir in the Maisala and cream. Serve right away.

Cabbage and Potato Gratin

The New York Times

Like slow-cooked onions, slow-cooked cabbage takes on color, becoming meltingly tender and sweet. Because of the bulk of the potatoes, this gratin makes a satisfying vegetarian main dish, though it certainly works just as well as a side.

INGREDIENTS

Salt

1       large savoy or green cabbage (about 2 pounds), quartered

1       pound baking potatoes, such as russets, peeled and sliced

2       garlic cloves, peeled

2       cups milk

½      cup crème fraîche

Ground black pepper

4       ounces Gruyère, grated (1 cup, tightly packed)

1       ounce Parmesan, grated (1/4 cup)

2       teaspoons finely chopped or slivered fresh sage

PREPARATION

1.   Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes.

2.   Drain and use tongs to transfer cabbage quarters to a colander set over a bowl or in the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Finally, slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes.

3.   Heat oven to 375 degrees. Butter a 3-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes.

4.   In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and the pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape into baking dish.

5.   Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon. The gratin will still be bubbling when you remove it from the oven, and you will see liquid in the baking dish. Wait 10 to 15 minutes before serving, until liquid is reabsorbed. If liquid remains in dish, serve with a slotted spoon.

Porchetta Pork Chops

New York Times

Here's a more manageable version of the traditional Italian recipe for whole roast pig seasoned with a garlic, rosemary and fennel. This one comes together so quickly, you can make it on a whim.

INGREDIENTS

2 bone-in pork chops, 1 1/4 to 1 1/2 inches thick

1 teaspoon coarse kosher salt, plus a pinch

1 lemon

2 garlic cloves, minced

2 tablespoons chopped rosemary

Large pinch red pepper flakes

½ teaspoon fennel seeds, lightly crushed

2 tablespoons chopped fennel fronds, more for garnish

2 tablespoons olive oil

PREPARATION

1.   Heat oven to 350 degrees. Pat pork chops dry and, using a very sharp paring knife, cut a large pocket into the fat-covered edge of each chop. Season chops all over with 1 teaspoon salt, including inside pockets.

2.   Finely grate zest from lemon and put in a small bowl. Cut lemon lengthwise in quarters for serving.

3.   Using a mortar and pestle or the flat side of a knife, mash garlic with a pinch of salt until you get a paste. Add to the bowl with the lemon zest and stir in rosemary, red pepper flakes, fennel seeds, 2 tablespoons fennel fronds and 1 tablespoon olive oil.

4.   Divide filling between pork chops, stuffing some inside pockets and rubbing the rest on the outside.

5.   Heat a large ovenproof skillet over high heat and add 1 tablespoon olive oil. Sear pork chops on one side for 5 minutes, or until golden brown. Gently turn over chops and cook for another minute, then transfer skillet to oven. Cook until meat is just done, about 5 to 10 minutes longer (internal temperature should read 135 degrees on a meat thermometer). Transfer pork chops to a plate, tent with foil, and let rest for 10 minutes before serving. Garnish with fennel fronds and lemon wedges.

Fontina, Orecchiette, Wild Mushroom Baked Pasta

We found this recipe in The New York Times for this very rich baked Fontina, Orecchiette, Wild Mushroom Pasta. We really liked it! We will definitely make it again. With Asparagus in full season at the market we started with an Asparagus, Burrata and Hazelnut Salad. Try this recipe for a very rich pasta!

Fontina, Orecchiette, Wild Mushroom

New York Times

1         pound mixed wild or cultivated mushrooms, such as oyster, maitake and shiitake

3         tablespoons extra-virgin olive oil

½         teaspoon kosher salt, more as needed

½         teaspoon black pepper, plus a few grinds

2         fresh rosemary branches

½         pound orecchiette, farfalle or other short pasta

¾         cup heavy cream

½         cup fresh ricotta

5         ounces fontina cheese, grated (1 1/4 cups)

2         ounces Parmesan, grated (1/2 cup)

1         teaspoon finely chopped fresh sage

1         garlic clove, finely grated

PREPARATION

1. Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.

2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.

3. Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.

Pasta with Fresh Snap Peas

We were at Cookbook and they had fantastically sweet Sugar Snap Peas. First of the season. We decided to make Orecchiette Carbonara with English Peas and Pea Shoots. This is a delicious pasta. It makes me think I could be a vegetarian. You can find this great recipe on our blog of: April 28, 2009. Click the date to get the recipe. Make it!

Pressed Chicken

We had some left over chicken and we decided to try something different. We wanted to really crisp up the chicken skin by making Pressed Chicken. We placed a flat iron griddle on the stove and heated it up. We then placed the chicken on the griddle and placed a heavy pan on top of the chicken and pressed down. We cooked over a high heat for about 5 minutes and the chicken was hot and crispy! Success!

We started with Asparagus topped with Brown Butter, Hazelnuts, and Burrata Cheese. We are so happy that Asparagus is coming back into season!

Rotisserie Chicken

We cooked the chickens over a pan of potatoes and shallots and let the chicken drippings flavor the potatoes. Cathy stuffed the two chickens using the recipe for Roast Chicken for Two and from The Balthhazar Cookbook by Keith McNally, Riad Nasr & Lee Hansen. This is a great recipe that keeps the chicken very moist. You can find the recipe on our blog of: June 23, 2012. Click the date to get the recipe.

Salmon Patties

I know fried food is supposedly bad for you, but we couldn't resist. We had lots of left over salmon. We made Salmon Patties using a recipe for Salmon and Dill Fish Cakes from The Kitchen Diaries by Nigel Slater. They were crispy and very tasty. You can find the recipe on our blog of: June 4, 2012. Click the date to get the recipe. This was a huge chunk of salmon and it definitely provided a bunch of dinners. We also made Salmon Tartar with some of the salmon.

With the Salmon Patties we served one of our favorite potato recipes: Roast Potato Salad with Rosemary and Garlic from Tender also by Nigel Slater. I love the taste of the mustard with the Roasted Potatoes. Super Yummy! You can get the recipe on our blog of: June 2, 2012. Click the date to get the recipe.

Smoked Salmon Cauliflower Puree

Tom stopped over to lend us a book. We invited him to dinner. I was Smoking a Salmon that we had purchased from McCall’s Meat and Fish. Salmon smokes so good in the Green Egg. The idea is to cook it at a low temperature, I try to keep the temperature between 175 – 200 degrees. In addition I throw Apple Wood Chips on the fire to flavor the smoke. Actually I don’t throw them directly on the fire. I soak them in water first, then I drain them, then I wrap them in aluminum foil leaving an opening at the top for the smoke to escape. You can get the recipe for the salmon on our blog of: January 15, 2009. Click the date to get the recipe.

We started with a Salad made from Apples and Young Greens. It was a very refreshing salad.

We made a Cauliflower Puree that I just loved to go under the salmon. We boiled Cauliflower and Garlic in salted water. When the Cauliflower was soft we drained it and then pureed the mixture adding Truffle Butter, Salt and Pepper. It was better than mashed potatoes. You could serve this anyplace you would normally serve mashed potatoes. Great discovery by Cathy.

Pork Roast

Rotisserie grilling is so forgiving. Place a fire under the meat and let it happily turn on the spit. We always place a pan of Potatoes under the meat, to cook and catch the drippings. All you need to do is make sure the meat is cooked by indirect heat (the pan with the potatoes insures there are no coals directly under the meat). This way the drippings don’t cause the coals to flame up. Occasionally check there are sufficient hot coals, add more wood or charcoal as needed. We use an instant thermometer to check the meats internal temperature, although you can pretty much tell by looking if it is properly done.

The recipe we use is was to apply a dry rub of Fennel Pollen, Diced Garlic, Olive Oil, Sage, Thyme  Salt and Pepper to the meat a few hours before placing the meat on the rotisserie. When the meat revolves most of the rub will stay on the meat and that which falls off will only season the potatoes making them even better.

The Bone-in Pork Roast was from McCall’s Meat and Fish. We had several dinners of leftovers and I had pork sandwiches for lunch. It was a meal that kept on giving.

We had dinner at Pizzeria Mozza. One of the vegetables we ordered with our pizza was a Oven Roasted Sweet Potato. It was roasted then pureed and returned to its skin. It was delicious and huge. We brought the left over sweet potato home. We made Bruschetta  by toasting Bread and topping with the Sweet Potato Puree and Feta Cheese. It was delicious and a great use of the leftovers.

Get Your Meat On!

We returned from India, where you can't eat beef. Our first dinner out was for a Hamburger. The first meal we cooked was a Dry Aged Rib Eye STEAK with Baked Potato. The meat was from McCall's Meat and Fish. It was tender and juicy and perfectly grilled with a great char. Perfection!

Pasta All 'Amatriciana

We made a Salad with Dates, Parmesan Cheese and Hazelnuts as a first course. The combination is a winner. For the main course we made one of my favorite Pastas: PASTA ALL 'AMATRICIANA. We use the recipe from the Zuni Café Cookbook. This is truly a wonderful dish. You can find the recipe on our blog of: November 21, 2007. Click the date to get the recipe.

Pasta Failure

We cooked this Pasta from a recipe in The New York Times. We didn't like it. We won't publish the recipe. Sometimes the magic works and sometimes it doesn't. It looks good in the picture, eyes can be deceiving. 

Sausage and Polenta

What's better on a cold night than Sausage and Polenta? We purchased the Sausages and McCall's Meat and Fish. The recipe can be found on our blog of: June 9, 2014. The dried Porcini's give this dish a special earthy taste. We also like it because it reheats so easily. One of our favorite dishes.

Cheese Soufle Garlic soup

We had left over Garlic Soup. You can get the recipe for the soup from four blog of: March 18, 2012. Click the date to get the recipe.

With the soup we made a Cheese Soufflé using our favorite Julia Child recipe. You can get the recipe from our blog of: February 15, 2013. Click the date to get the recipe. The soufflé was made all the better because we used Parmesan Cheese that our friend Guillermo had brought us from Italy. It made a difference. I know we always buy Parmesan Cheese that is imported, but where ever Guillermo is getting his, is better than what we can buy in Los Angeles. Glad we have him a supplier!

Mac n Cheese and Barbara Garlic Soup

Barbara, flew down from San Francisco to stay with us. She specifically asked us to make Macaroni and Cheese. It was a pleasure to make it because we love it. In fact, who doesn’t love Mac ‘n Cheese? I love the crispy topping! You can find the recipe on our blog of: February 2, 2009. Click the date to get the recipe. To go with the Mac ‘n Cheese we served Garlic Soup. You can get the recipe for the soup from our blog of: March 18, 2012. Click the date to get the recipe. We had Cake for dessert.