Dinner, Lunch

White Pizza’s with Arugula and Lemon

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White Pizza’s topped with a bright lemon arugula salad.  A Classic Barefoot Contessa recipe that needs a shout out after a few sleepy years… This one’s worth repeating!  Here’s the link to her original recipe – https://www.foodnetwork.com/recipes/ina-garten/white-pizzas-with-arugula-recipe2-2124588

While you can make this pizza with store-bought dough, and I’ve done that MANY times, this recipe is easy, reliable, and full of flavor with a touch of honey and olive oil.  It’s easy to stretch and only takes 30 minutes to rise.

The cheese combination is completely flexible as well – I follow the traditional mix here (Mozzarella, Fontina & Goat), but I’ve used gorgonzola for a twist, and really any good melty cheese is great.  

Another reason to try this out – the chili garlic oil that makes more than needed, and keeps for days, lending a great flavor to garlic bread or a scratch salad dressing.  

White Pizza's with Arugula and Lemon

Print Recipe
Savory White pizza's topped with a bright and peppery lemon arugula salad.
Course dinner, Lunch
Cuisine Italian
Keyword pizza, white pizza
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 6

Ingredients

  • 1 1/4 cups warm 100 to 110 degrees
  • 2 packages dry yeast
  • 1 tablespoon honey
  • Good olive oil
  • 4 cups all-purpose flour plus extra for kneading
  • Kosher salt
  • 4 cloves garlic sliced
  • 5 sprigs fresh thyme
  • 1/4 - 1/2 teaspoon crushed red pepper flakes

For the Topping

  • 3 cups grated Italian fontina cheese 8 ounces
  • 1 1/2 cups grated fresh mozzarella cheese 7 ounces
  • 11 ounces creamy goat cheese such as montrachet, crumbled

For the Vinaigrette

  • 1/2 cup good olive oil
  • 1/3 cup freshly squeezed lemon juice
  • kosher salt & Freshly ground black pepper
  • 8 ounces baby arugula
  • 1 lemon sliced

Instructions

  • Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
  • Knead by hand: When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
  • Let it rise: Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
  • Make garlic oil: Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
  • Preheat the oven to 500 degrees. (Be sure your oven is clean!)
  • Portion the dough: Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
  • Stretch the dough: Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
  • Top the dough: Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
  • Make the vinaigrette: Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Add the greens: When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.
  • Cook’s Note
  • Make sure the bowl is warm before you put the water and yeast in; the water must be warm for the yeast to develop. Salt inhibits the growth of yeast; add half the flour, then the salt, and then the rest of the flour. To make sure yeast is still "alive," or active, put it in water and allow it to sit for a few minutes. If it becomes creamy or foamy, it's active.

Notes

This is a great Barefoot Contessa Recipe that can be found here - I have slightly altered a couple of ingredients to adjust to my own taste, but it's mostly an exact mirror of this version.  https://www.foodnetwork.com/recipes/ina-garten/white-pizzas-with-arugula-recipe2-2124588
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Dinner, Lunch, Salad

Winter Panzanella

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Roasted Butternut Squash and Brussels Sprouts, Toasted Bread, and watercress tossed in a cider vinaigrette and topped with pistachio’s. 

 

Panzanella is a summer staple for me – I make greek and Italian versions, and look for any excuse to call a bowl full of toasted bread a “salad.”  This winter version has some legit nutrition, and is so full of flavor it doesn’t even need cheese.  The roasted squash and brussels sprouts add depth, fiber, and lots of healthy vitamins.

It is almost as good to toss the breadcubes in oil and melted butter and toast them in the oven for about 10 minutes while the vegetables roast – I just love the flavor that the cast iron skillet gives the bread here. 

You can substitute any vegetables here – roasted carrots and cauliflower, parsnips, even beets would be great.  It’s a great vinaigrette that works for loads of salads and keeps for at least a week in the fridge too.  This batch will be more than you need.

Winter Panzanella

Print Recipe
Roasted Winter Vegetables tossed with Crunchy bread and watercress.
Course dinner, Lunch, Salad
Cuisine American
Keyword panzanella, winter salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1/2 French Baguette
  • 10 Tbsp olive oil divided
  • 2 Tbsp butter
  • 1 clove garlic, smashed
  • kosher salt & black pepper
  • 1/2 butternut squash, peeled and chopped into 1" pieces
  • 8-10 brussels sprouts, halved or quartered, depending on size
  • 3 Tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 tsp whole grain mustard
  • 1 bunch watercress, or 2 oz baby arugula
  • 1/2 small red onion, sliced thinly
  • 1/4 cup dried cranberries (optional)
  • 1/4 cup shelled roasted pistachio's (optional)

Instructions

  • Slice the baguette into 2" chunks. Heat a cast iron skillet over medium heat and add 2 Tbsp olive oil, along with 2 Tbsp butter - toss in a smashed garlic clove to flavor the fat. Add the cubed bread, and cook on all sides for several minutes until toasted and golden brown. Remove the garlic, and discard. Set the toasted bread aside to cool.
  • Preheat oven to 375 degrees. On a large sheet pan, toss the cubed butternut squash and halved Brussels sprouts with 2 Tbsp olive oil, kosher salt and black pepper. Roast for 25-30 minutes until fully cooked and golden brown on the edges. Set aside to cool.
  • To make the dressing, add the apple cider vinegar, both mustards, 3/4 tsp kosher salt and 1/2 tsp black pepper to a small jar, shaking to combine. Slowly add the remaining 6 Tbsp olive oil, stirring with a fork or a whisk, or shake again to emulsify. Set aside.
  • Optional - cover the dried cranberries with hot tap water for about 5 minutes, then drain - this softens them for texture in the salad.
  • When everything is relatively room temperature, toss the toasted bread, roasted vegetables, the red onion, watercress or arugula, cranberries, pistachio's, and most of the dressing into a large salad bowl. Allow to sit at room temperature for up to two hours - this also keeps well in the fridge for (slightly soggy, but delicious) leftovers the next day!
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Dinner, Lunch, Soup

Italian Ground Turkey Vegetable Soup

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A flavor packed soup with ground turkey, loads of fresh vegetables, kale and parmesan.

I’m not a huge new year’s resolution person, but I can definitely see the appeal of a January reset, with healthier food and habits.  It’s a long month though, so whatever we do, it still needs to taste good.  This soup is here for us.

Protein seems to be king right now, and this soup is packed with lean ground turkey, but also LOADED with all the fresh vegetables we all crave right now.  A touch of pesto, a cube of bullion, grated parmesan cheese, and a handful of seasonings all make this perfectly lean and healthy soup taste divine.  

This is also one of those recipes that you can easily tweak for your own preferences, or to use up what is lingering in your vegetable drawer.  Not a fan of spice – omit the red pepper flakes.  Don’t like turkey?  Use Chopped mushrooms, or ground beef.  

Italian Ground Turkey Vegetable Soup

Print Recipe
Flavor packed turkey vegetable soup with kale and parmesan.
Course dinner, Lunch, Snack, Soup
Cuisine American, Italian
Keyword soup, stew, turkey vegetable soup
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8

Ingredients

  • 2 Tbsp olive oil
  • 1 medium yellow onion diced
  • 3 stalks celery diced
  • 4 carrots, sliced
  • 4 cloves minced garlic
  • 1 lb. ground turkey
  • 1 Tbsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1 tsp fennel seeds
  • 3 Tbsp tomato paste
  • 4 cups chicken broth or stock
  • 6-8 baby potatoes quartered I used 3 Yukon Gold medium sized
  • 1 cup green beans
  • 1 14.5 oz can diced tomatoes
  • 1 15 oz can white beans, drained & rinsed
  • 1 chicken bullion cube
  • 1-2 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper plus more to taste
  • 1 bay leaf
  • 2 cups chopped kale or spinach
  • 2-3 Tbsp prepared pesto
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley for topping

Instructions

  • Heat the olive oil in a large dutch oven over medium-high heat. Once it’s hot, add the onion, celery, and carrots, and cook for 3-5 minutes, until soft and translucent. Add the garlic and cook for another 1-2 minutes, until fragrant.
  • Add the ground turkey to the onion and celery and brown the turkey until no pink remains.
  • Stir in the tomato paste and the seasonings, stirring to coat and release their flavors in the heat. Add the next nine ingredients (stock through bay leaf), and bring to a boil, then reduce to simmer. Cover and cook over a low heat for 25-35 minutes, until the potatoes are tender and everything is deliciously singing together.
  • When everything is done, remove the bay leaf and discard. Add the chopped kale, pesto, and parmesan cheese. Stir to combine, then taste for seasoning and add more salt, pepper and/or red pepper flakes as needed. Serve topped with chopped fresh parsley and extra parmesan cheese.
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Dinner, Lunch

Philly Italian Pork Sandwich

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Italian seasoned slow cooked pork, with broccoli rabe and sharp provolone.  The other Philly sandwich that deserves a big fat spot light.

Everyone knows and loves a Philly cheese-steak, and I’m making a case for the true star of the sandwich city – Philly Italian Pork Sandwich, this is your moment.  I’ve adapted an old Bon Appétit recipe, adding a step of searing the meat before slow cooking in loads of flavor packed ingredients.  

The broccoli rabe can be a bit of a sell to some eaters, and I highly encourage pushing it, but you can sub spinach or forget the greens all together – it will still be legit.  Blanching and sautéing the slightly bitter greens in garlic and oil helps to reduce the bite a bit.  

This monstrous garlic (Elephant Garlic) came from Trader Joe’s – it has a slightly milder flavor and is super easy to peel – I only needed one clove for this recipe instead of the usual 6!

Philly Italian Pork Sandwich

Print Recipe
Slow cooked Italian pork with broccoli rabe and pickled peppers
Servings 6

Ingredients

Pork

  • 4 lb boneless pork shoulder Boston butt
  • kosher salt & black pepper
  • 2 Tbsp canola oil
  • 1/3 cup red wine vinegar
  • 1 head of garlic halved cross wise
  • 2-3 sprigs rosemary
  • 2 Tbsp honey
  • 1-2 tsp fennel seeds
  • 1 tsp crushed red pepper flakes
  • 1 Tbsp kosher salt
  • 1 cup warm water

Broccoli Rabe & Assembly

  • 1 bunch broccoli rabe woody ends trimmed
  • 2 Tbsp extra-virgin olive oil
  • 4-6 garlic cloves thinly sliced
  • ½ tsp crushed red pepper flakes
  • 6 hoagie rolls
  • 8 oz sharp provolone thinly sliced
  • 1 jar pickled banana peppers (for serving)
  • 1 lemon cut into wedges

Instructions

Pork

  • Cut the Pork into four large pieces, and sprinkle generously with kosher salt and cracked black pepper. Heat a dutch oven or a large skillet over medium high heat, and sear the meat in the canola oil, looking to get a little crust on each side of each piece of pork.
  • Combine the vinegar, garlic, rosemary, honey, fennel, red pepper flakes, 1 Tbsp. salt, and 1 cup water in the insert of slow cooker. Place the pork on top of the liquid, turning with tongs to coat and mix ingredients. Cook on high until pork is very tender and shreds easily, about 4 hours.
  • Transfer pork to a medium bowl and let rest until cool enough to handle. Pour cooking liquid through a fine-mesh sieve into a medium saucepan; discard solids. Let liquid settle so fat rises to the top, then pour off and discard all but a thin layer of fat. Bring liquid to a simmer over medium heat and cook, stirring occasionally, until reduced by about a third, 12–18 minutes.
  • Meanwhile, shred pork with your fingers or 2 forks, discarding any large bits of fat. Season with salt.
  • Set aside 1 cup cooking juices for serving, then add shredded pork to saucepan with remaining juices and toss to coat and rewarm pork.

Broccoli Rabe and Assembly

  • Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water and have at the ready. Add broccoli rabe to pot and cook just until stems are tender, about 2-3 minutes. Using tongs, transfer broccoli rabe to bowl of ice water and agitate to rapidly cool down. Drain and pat dry on paper towels. Transfer to a cutting board and slice into 1" pieces on the diagonal, all the way from stem to leaves.
  • Heat oil in a large skillet over medium. Cook garlic and red pepper flakes, stirring often, until garlic is golden around the edges, about 2 minutes. Increase heat to medium-high and add broccoli rabe; season with salt. Cook, tossing constantly, until leafy bits are just starting to crisp slightly, 7–10 minutes.
  • Preheat your broiler, and line up the hoagie rolls topping with the provolone - broil for 1-2 minutes, until the cheese is melted and the rolls are slightly toasted. Divide pork among bottoms of rolls, then spoon broccoli rabe over, and finish with a generous topping of pickled banana peppers and a squeeze of lemon juice over the broccoli rabe. Close up sandwiches and cut in half. Serve with reserved juices for dipping.

Notes

This is an adapted version from Bon Appétit https://www.bonappetit.com/recipe/slow-cooker-roast-pork-sandwiches. I added the step of searing the meat, and include the banana peppers for serving.  I also removed olive oil from the slow cooking process as I just didn't think it was needed - there is plenty of fat in the pork.  
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Dinner, Lunch

Baked Pumpkin Gruyere Mac & Cheese

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Cheesy Baked Mac & Cheese with pumpkin puree and garlic breadcrumbs.  A slightly tweaked recipe from Epicurious, https://www.google.com/search?client=safari&rls=en&q=epicurious+recipe+for+one+pot+pumpkin+mac+%26+cheese&ie=UTF-8&oe=UTF-8,  This is the bomb pasta you want right now.  

If you have the right kind of pot, this is a one pot dish (aside from the breadcrumbs).  If not, it’s mostly one pot and just gets tossed into a baking dish at the end.  This is easy, decadent, and you should make it now so you can plan your Thanksgiving menu around it!

Baked Pumpkin Gruyere Mac & Cheese

Print Recipe
Cheesy Baked Pumpkin Mac & Cheese topped with Garlic Breadcrumbs
Course dinner, Lunch
Cuisine American
Keyword baked pasta, Mac & Cheese, Pumpkin Pasta
Prep Time 10 minutes
Cook Time 50 minutes
Servings 6

Ingredients

  • 12 oz Monterey Jack coarsely grated (about 3 cups)
  • 14 oz Gruyère coarsely grated (3–4 cups), divided
  • 2 Tbsp cornstarch
  • 2 Tbsp butter
  • 6 garlic cloves finely chopped, divided
  • 1 Tbsp finely chopped thyme plus leaves for serving
  • ¼ tsp crushed red pepper flakes
  • 1 lb medium pasta shells
  • 1 12-oz. can evaporated milk
  • 2 tsp kosher salt
  • 1 tsp freshly ground pepper
  • ¼ tsp ground nutmeg
  • 1 15 oz can unsweetened pumpkin purée
  • 1/2 cup panko breadcrumbs
  • 2 Tbsp Olive Oil

Instructions

  • Place a rack in upper third of oven and preheat to 350°. Toss together 12 oz. Monterey Jack, coarsely grated (about 3 cups), and 8 oz. Gruyère, coarsely grated (2–3 cups), in a large bowl with your hands. Add 2 Tbsp. cornstarch and toss again until each piece of cheese is thoroughly coated. Set cheese mixture aside.
  • Melt the butter in a large (14-cup capacity or more) high-sided ovenproof skillet, rondeau, or Dutch Oven (what I use) over medium high heat. Add 4 garlic cloves, finely chopped, 1 Tbsp. finely chopped thyme, and ¼ tsp. crushed red pepper flakes and cook, stirring often, until fragrant, about 2 minutes. Add 4½ cups water and bring to a simmer. Add the medium shell pasta and cook, stirring often to prevent pasta from sticking to the bottom of skillet, until about two thirds of liquid has been absorbed and pasta is very al dente, about 7-10 minutes.
  • Reduce heat to low and stir one 12-oz. can evaporated milk, kosher salt, freshly ground pepper, and nutmeg into pasta. Add reserved cheese mixture a handful at a time, stirring after each addition until mostly melted before adding more. Remove pan from heat and stir in the pumpkin purée. Taste and season with more salt if needed. (If you used a Dutch oven, transfer pasta to an ovenproof baking dish.)
  • Top mac and cheese with remaining 6 oz. Gruyère, coarsely grated (1–2 cups), and tightly cover with foil. Bake 20 minutes.
  • While the dish is baking, make the breadcrumbs - this is optional, but a nice finishing touch. Heat a small skillet over medium heat, and add the olive oil and the remaining 2 Tbsp garlic, then toss in the breadcrumbs and toast stirring frequently until golden brown, about 4 minutes. Make sure to keep the heat low enough so that the garlic doesn't burn. Season with salt and pepper and set aside for topping.
  • Heat broiler. Uncover and broil just until top is browned, 2–3 minutes, depending on your broiler. (Keep a close eye on it to prevent burning.) Let cool slightly, then top with thyme leaves and toasted garlic breadcrumbs.

Notes

This recipe comes from Epicurious https://www.google.com/search?client=safari&rls=en&q=epicurious+recipe+for+one+pot+pumpkin+mac+%26+cheese&ie=UTF-8&oe=UTF-8.  I have changed a couple of things, including using a larger pasta with slightly longer cook time, and added the garlic breadcrumb topping.  
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Dinner, Lunch, Salad

Harvest Salad with Roasted Squash, Apples & Cheddar

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A Fall Harvest Salad with loads seasonal flavor and texture.  Roasted Delicata, sliced Honeycrisp Apples, chunks of Sharp Cheddar and pomegranate seeds to top it all off.  This salad is fall’s best, showing off together in a happy dance.  

 

Autumn is when everything good around us in New England is perfectly in season, which makes it probably the best time of year for a salad – especially one that has loads of cheese, and a mix of fresh and cooked vegetables and fruits.  This one hits all my favorites, but most of this is interchangeable – if you prefer blue cheese or goat, that works.  If you like pears instead of apples, go for it.  This is a template for whatever you find at the farmer’s market, and the dressing goes with everything.  

Roasted Delicata Squash is extremely easy as there is no need to remove the skin, and it roasts quickly into the little half-moon shapes above.  It’s perfectly sweet and savory at the same time.  

Despite the flexibility aforementioned, I love this salad exactly as it is here.  It’s easy to prep in advance, and dress just before serving as well, which makes it great for entertaining.  

Harvest Salad with Roasted Squash, Apples and Cheddar

Print Recipe
Fall Harvest Salad with Roasted Delicata Squash, Honeycrisp Apples and New York Sharp Cheddar
Course dinner, Lunch, Salad
Cuisine American
Keyword fall salad, harvest salad
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 2 delicata squash (1-2 depending on size)
  • olive oil, salt and pepper
  • 5 oz mixed salad greens of your choice (I like arugula and baby spinach)
  • 1 honeycrisp apple
  • 1 Tbsp lemon juice or apple juice (this is to prevent oxidization only)
  • 4 oz sharp cheddar cheese
  • 1/4 cup pecans (candied, optional) (I like Trader Joe's Candied Pecan Praline's)
  • 1/4 cup pomegranate arils
  • 1/4 cup micro greens (optional)

Maple Cider Vinaigrette

  • 1/4 cup Apple Cider Vinegar
  • 2 Tbsp minced shallot
  • 1 tsp chopped fresh thyme leaves
  • 1 Tbsp dijon mustard
  • 1 Tbsp maple syrup
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/3 cup Olive Oil

Instructions

  • Preheat the oven to 400 degrees, and coat a sheet pan with 2 Tbsp of olive oil.
  • Cut the Delicata Squash in half lengthwise, exposing the inner seeds and pulp. Using a kitchen spoon, scrape out the pulp and seeds, discarding. Using a sharp knife, slice the squash (don't remove the skin - it's delicious and full of fiber!) into 3/4" half-rings, and arrange on the sheet pan with the olive oil. Coat with a tiny bit more olive oil, and toss with kosher salt and black pepper. Roast for about 18 minutes, until the edges are slightly caramelized, and there is still some strength to the squash itself - you don't want it falling into a mushy pile in your salad. This part can be done up to a day or two in advance.
  • Slice the apples by chopping around the core into large chunks, then slicing into half moon shaped slices - toss in a bowl with the lemon juice (or apple juice!) to coat with citric acid. This will prevent browning so the salad looks and tastes fresh.

Make the Maple Cider Vinaigrette

  • Combine the ACV, dijon, shallots, thyme, syrup, salt, and pepper, allowing the flavors to sit for a few moments. Slowly whisk in the olive oil, trying to create an emulsion so that the ingredients bind together. The dijon will help make the vinaigrette hold together. Set aside until ready to serve - this can also be made a day or two ahead, and simply brought to room temperature before tossing.

FINISH THE SALAD

  • Slice the Cheddar Cheese into planks that can then be chopped into small bite size cubes. If you prefer another type of cheese, simply break it up into palatable pieces. If using a fresh pomegranate, using the back of a wooden spoon, take a wedge of the fruit and bang the seeds out by hitting the slice of skin above a bowl. This can get messy, but it's a great way to get seeds out in bulk. You can also often purchase the arils (seeds) already out of the fruit itself.
  • Toss the greens with the dressing, then top with the sliced roasted squash, sliced apples, chopped cheddar, arils, and finally the pecans and the micro greens. Finish with a little extra dressing on top.
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Dinner, Lunch

Pork Braised with Chilies

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Samin Nosrat’s legendary Pork Braised with Chilies.  She calls it “the single most versatile recipe in this book” referring to her famous cooking bible Salt, Fat, Acid, Heat.  This is one to remember.  Happy Fall!

This delicious pile of meat will leave you swooning for days.  It’s a carnivore’s dream, perfectly delivered in a charred tortilla with sour cream and cilantro, and just as well adapted on a plate with polenta and roasted vegetables…  

Samin Nosrat’s approach to cooking is all about quality ingredients and simple methods to yield flavor packed dishes that are memorable and repeatable.  I’ve shared her conveyor belt chicken, which is a top 10 for sure in our house. 

The pork butt is salted a day before to allow the flavor to penetrate deep into the meat.  If you don’t have time for this, it will still be good, but try to plan ahead if possible.  Heavily salt and pepper the outside before searing, then sauté the aromatics, and throw the whole pot into the oven for about 4 hours.  I’m sure you could adapt this to a slow cooker and have great results, but I love the slow cook in the oven on a Sunday afternoon…

Pork Braised with Chilies

Print Recipe
Samin Nosrat's Pork Braised with Chilies
Course dinner, Lunch
Cuisine Mexican
Keyword braised pork, pulled pork
Prep Time 1 day
Cook Time 4 hours
Total Time 1 day

Ingredients

  • 4 lbs boneless pork shoulder roast salted in advance
  • 2-3 Tbsp kosher salt
  • cracked black pepper
  • Neutral oil such as grapeseed or canola
  • 2 medium yellow onions sliced
  • 1 head garlic sliced through the equator
  • 2 cups crushed tomatoes in their juice, fresh or canned
  • 2 Tbsp cumin seed
  • 2 bay leaves
  • 8 dried chiles such as Guajillo
  • 1 Tbsp smoked or regular paprika
  • 2-3 cups lager or pilsner beer
  • ½ cup roughly chopped cilantro for garnish

Instructions

  • One day before - remove the roast from the paper, and sprinkle with 2-3 Tbsp of kosher salt - place in a dish and cover with plastic wrap over night.
  • Preheat oven to 325°F. Sprinkle cracked black pepper over the already salted roast.
  • Set an oven-proof Dutch oven over medium-high heat. When it’s warm, add 1 tablespoon neutral oil. When the oil shimmers, place the pork in the pan. Brown it evenly on all sides, about 3-4 minutes per side.
  • When the meat is brown, remove it and set it aside. Tip out the fat from the pan, if there is excess. Return the pan to the stove, reduce the heat to medium, and add 1 tablespoon neutral oil. Cook the onions and garlic over until they are tender and lightly browned, about 15 minutes. Add the tomatoes and juice, cumin, bay leaves, dried chilies, and paprika into the pot and stir. Nestle pork atop the aromatic base, and add enough beer to come 1½ inches up the sides of the meat. Make sure the peppers and bay leaves are mostly immersed in the juices so that they do not burn.
  • Increase heat and bring to a boil, then slip the pot, uncovered, into the oven. After 30 minutes, check to make sure the liquid is just barely simmering. About every 30 minutes, turn the pork over and check the level of the liquid, adding more beer as needed. Cook until the meat is tender and falls apart at the touch of a fork, 3½ to 4 hours.
  • Remove the cooked pork from the oven and carefully remove it from the pan. Using a food mill or whizzing machine, puree the aromatics and strain them through a sieve. Skim the fat from the sauce and then taste, adjusting salt as needed.
  • At this point, you can either shred the meat and combine it with the sauce to make pork tacos, or slice it and spoon the sauce over the pork to serve it as an entrée. Garnish with chopped cilantro to serve.

Notes

This recipe is from Samin Nosrat's cooking bible, "Salt, Fat, Acid, Heat" which is truly a magnificent resource.  She showcased this dish on her Netflix show, during the water episode - I never saw it, but it gained much popularity for this recipe after airing.  Thanks Samin - you are a genius.  http://ciaosamin.com/ciao/2016/3/8/pork-braise
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Appetizers/Snacks, Dinner, Lunch, Salad

Margo’s Bruschetta

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Fresh summer vegetables marinate in olive oil and red wine vinegar, then get served atop grilled bread slices for this perfect appetizer or side dish.  

A couple of weeks ago I had dinner with some amazing friends and one of them brought this simple dish that was the hit of the evening.  Netty – thank you for the inspiration!  These are the recipes I most love to share – the treasured family traditions that are saved on crinkled paper or old index cards, truly standing the test of time for good reason.  Below is the copy my friend sent the next day when I said I wanted it – it’s perfect.

With the utmost respect for Margo, and the perfection of this dish, I did tweak things a bit for my own tastes, including adding a little red wine vinegar to the chopped veggies, and using olive oil in the second pan vs. butter, with a slightly higher smoke point.  Other than that, it’s un-touchable.  

One of my favorite parts about this recipe is that Margo was so special she lent inspiration for my friend’s daughter’s middle name…  And she’s a GEM.

Margo's Bruschetta

Print Recipe
Chopped Summer vegetables in olive oil and red wine vinegar, served with grilled bread.
Course Appetizer, dinner, Lunch, Salad
Cuisine Italian
Keyword bruschetta
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 1/2 cup finely chopped cherry or heirloom tomatoes
  • 1/2 cup finely chopped cucumber
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped fresh herbs - oregano, parsley & basil
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1-2 tsp kosher salt, to taste
  • 1/2 tsp cracked black pepper
  • 1 loaf ciabatta bread
  • 1 stick butter
  • 3 cloves garlic, smashed

Instructions

  • In a ceramic or glass bowl, combine all the chopped vegetables and herbs, then toss with the olive oil, red wine vinegar, salt and pepper. Taste for seasoning, and allow to sit for at least 10 minutes while you prep the bread. Ideally, this would sit at room temperature for a couple of hours - the flavors will develop.
  • Using two non-stick or cast iron skillets, heat one pan with the stick of butter and smashed garlic over medium-low heat. You don't want the garlic to burn, but simply flavor the melted butter. Slice the ciabatta bread into 3/4" slices, and heat the second skillet over medium heat, tossing with a tablespoon of olive oil.
  • Using tongs, dip each slice of bread into the melted butter and garlic, making sure both sides are coated. Then heat the bread in the second skillet, heating until a golden brown crust appears. Continue with the remaining slices until they are all cooked.
  • Serve the grilled bread with the chopped vegetables - this is a dish that can sit out for an entire evening, only getting better with time! ENJOY!

Notes

Thanks to Annette for this amazing dish!!!
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Dinner, Lunch

Zucchini Ricotta Galette

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Cold butter pastry filled with a blend of Italian cheese and topped with shingled Zucchini, fresh basil and garlic oil.  This is a Smitten Kitchen winner and I’m a fan. 

It seems like bad practice to post two zucchini based recipes in a row, but the season is here and I think these dishes are worthy of what might seem like repetitiveness.  This one shines from Smitten Kitchen, and it’s easy, simple, and just the food I want for the entire month of August.  Happy August, by the way!

In New England we are almost embarrassed with the riches at the farm stands this time of year.  It will last a few months, and then we’re back to envying the rest of the country.  For now, our herb pots are brimming, and even the regular old grocery stores stock local strawberries, corn, tomatoes, and…  zucchini!  

Not everyone in my family loves zucchini, but bury it in bread, or roll it into a lasagna style pasta dish, it can hide.  This one doesn’t have that magic touch – the zucchini is front and center, leaving two individuals in my house (who shall remain nameless) to offer me the idea of a take out addition to dinner.  That sounds okay – more leftovers for me.  If this is your kind of food, you’ll love this dish.

The base of this is a simple tart crust, which is decadent and simple, but must be refrigerated for at least an hour, and I suggest rolling it out quickly if your counter is warm – the butter gets sticky, quickly!  The dough is literally made in five minutes in one bowl, no cruisinart or mixers needed.  Just a pastry cutter, or you could even use a fork.  

Fancy French rolling pin pictured above was a 50th birthday gift from two of my favorite humans…  

Zucchini and Ricotta Galette

Print Recipe
Pastry filled with Ricotta, Parmesan, and layered with zucchini basil and garlic.
Course brunch, dinner, Lunch, Side Dish
Cuisine American, French
Keyword galette, tart, zucchini
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 30 minutes

Ingredients

For the Crust

  • 1 1/4 cups all-purpose flour
  • 1/4 tsp kosher salt
  • 1/2 cup butter, cold and cut into cubes
  • 1/4 cup sour cream, plain yogurt, or ricotta
  • 2 tsp fresh lemon juice
  • 1/4 cup cold water

For the Filling

  • 2 medium zucchini's
  • 1 Tbsp plus 1 teaspoon olive oil
  • 1 medium garlic clove minced
  • 1/2 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella
  • 1/2 tsp red pepper flakes (optional)

To finish

  • 1 egg yolk beaten with 1 teaspoon water
  • 1 Tbsp basil leaves thinly sliced (to finish)

Instructions

For the Crust:

  • Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.
  • In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Gather the lumps into a slightly flattened ball. Wrap with plastic wrap or a large piece of parchment paper, and chill in fridge for 1 to 2 hours.

For the Filling:

  • Using a mandolin, slice the zucchini's into discs that are about 1/4 inch thick. On two baking sheets, spread the zucchini slices out over two layers of paper towels. Sprinkle with 1-2 teaspoons of salt and let drain for 30 minutes; blot the tops of the zucchini dry with extra paper towels before using.
  • In a small bowl, mix the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste. I also add some red pepper flakes - about 1/2 tsp.

Assemble the Galette:

  • Heat oven to 400 degrees, with a baking rack in the middle of the oven. On a floured work surface, roll the chilled dough out into a 12-inch round. The shape isn't crucial, as this is meant to be a rustic dish and craggy edges and odd shapes are more than welcome! Transfer to an ungreased baking sheet (though if you line it with parchment paper, even the one you wrapped the dough in, it will be easier to transfer it to a plate later).
  • Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini, slightly overlapped, on top of the ricotta in concentric circles, starting at the outside edge and working your way into the center. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Season zucchini with black pepper. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.
  • Bake the galette: Until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Notes

This recipe is straight up from Smitten Kitchen and it needs no tweaking, although I added red pepper flakes!  Thank you SK!  https://smittenkitchen.com/2010/06/zucchini-and-ricotta-galette/
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Dinner, Lunch, Salad

Tolan’s Mom’s Potato Salad

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A classic version of the ultimate summer side dish.  Tyler Florence’s recipe combines all the things I love in perfect balance for what he calls “the best potato salad I’ve ever made!”

Didn’t get this out to you all in time for the fourth, but it’s here for the weekend and the rest of the summer and honestly all year long.  This classic dish goes with everything and could stand alone for days as the perfect snack ready for anytime of day.  

Tyler’s recipe call’s for peeling the potatoes after cooking them – I find that the tiny Yukon gold’s have such a thin delicate skin that they don’t need peeling, take less time to cook and just a gentle smash makes the craggy edges that soak up all the dressing in the best way.  

Two hard boiled eggs cook right with the potatoes (pull them out after about 10 minutes of boiling) and then get grated into the dressing.  This is a vintage cooking trick that makes so much sense and feels like something your grandmother would teach you – I love that.  

Tolan's Mom's Potato Salad

Print Recipe
A classic version from Tyler Florence of Summer's Ultimate side dish
Course dinner, Lunch, Salad, Side Dish
Cuisine American, French
Keyword potato salad
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8

Ingredients

  • 2 lbs small yukon gold potatoes
  • 2 large eggs
  • 1 tsp kosher salt
  • 1 bunch scallions sliced, white and green parts
  • 2 Tbsp drained capers
  • 1 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1/4 cup finely chopped dill pickle
  • 1/4 cup pickle juice
  • 1 small red onion minced
  • 2 Tbsp chopped fresh flat leaf parsley
  • 2 Tbsp chopped fresh tarragon
  • 1/2 lemon juiced
  • 1 tsp fresh ground pepper

Instructions

  • Place potatoes and eggs in large saucepan, then fill with cold water to cover completely at least an inch above. Add a couple of tablespoons of kosher salt to the water.
  • Bring to a simmer, and remove the eggs after 10 minutes to cool under cold tap water. Continue cooking the potatoes until fork tender, likely only another minute or two, depending on their size.
  • Drain potatoes in a colander and let them cool. I like to lay the cooked potatoes on a large rimmed baking sheet to cool faster, and then gently squeeze them to break apart.
  • Reserve some scallions and capers for garnish. Stir together mayonnaise, mustard, pickles with juice, onions, remaining scallions and capers, parsley, tarragon and lemon juice in a bowl large enough to hold the potatoes. Season with kosher salt and black pepper.
  • Peel the cooled eggs and grate them into the bowl. Then add the smashed baby potatoes, and toss everything to coat in the dressing. Season with extra salt and pepper to taste, and garnish with reserved scallions and capers.

Notes

This recipe is from Tyler Florence's cookbook - Tyler's Ultimate, which has an incredible collection of perfect recipes for every day classic cooking.  
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