Braised Pork Spare Ribs with Fennel and Leeks
Ingredients
1 rack spareribs, cut into ribs
Kosher salt
2 leeks, cut into large dice
1 fennel bulb, cut into large dice
6 garlic cloves
2 cups dry white wine
2 bay leaves
2 teaspoons fennel seeds, toasted and ground
Pinch crushed red pepper
2 cups chicken stock
Herb Spaetzle, recipe follows
Herb Spaetzle:
1 1/2 cups all-purpose flour
Kosher salt
2 eggs
1/2 cup milk
1/2 cup mixed chopped herbs (parsley, chives, marjoram, oregano or dill are great)
Extra-virgin olive oil
Directions
Preheat the oven to 400 degrees F.
Coat a Dutch oven with olive oil and bring to a high heat. Season the ribs with salt and brown in the hot oil. Remove from the pan and discard the excess oil.
While the ribs are browning, puree the onion, fennel and garlic in the food processor to a coarse paste. After the ribs are browned and pan has been purged of excess oil, add the pureed vegetables and brown.
Return the ribs to the pan and add the white wine, bay leaves, fennel seed, thyme and crushed red pepper flakes. Reduce the wine by half. Add the chicken stock, cover and place in the preheated oven. Cook the ribs for 2 hours or until they are very soft and almost falling off the bone. Check the ribs periodically to make sure everything is moving along nicely and to make sure the liquid hasn't reduced too much.
Serve the spareribs over the Herb Spaetzle.
Herb Spaetzle:
Bring a large pot of well salted water to a boil over medium heat.
In a small bowl whisk together the eggs and milk until they are a homogeneous mixture.
In a large bowl, add flour and make a hole in the flour. Add a pinch of salt and using a fork, gradually combine the milk/egg mixture with the flour. Mix until they are just combined. Stir in 1/4 cup of the herbs.
Place the batter in a colander over the boiling water. Using a rubber spatula or a spaetzle maker, push the batter through a colander into the boiling water. Boil the spaetzle for 2 to 3 minutes or until firm. Drain the spaetzle and place in a medium bowl. Add some olive oil and the remaining 1/4 cup of herbs. Toss to coat evenly and serve immediately.
From https://www.foodnetwork.com
Roasted Red Pepper and Zucchini Soup
Ingredients
1 Tbs. olive oil
1 medium onion, chopped
3 small zucchini, peeled and diced
2 stalks celery, sliced
2 medium cloves garlic, minced
2 medium red bell peppers, halved lengthwise
1 cup coconut milk or cream
1 tsp. salt
1/4 tsp. freshly ground pepper
Preparation
In large saucepan, heat oil over medium heat. Add onion and cook until golden, about 8 minutes. Add zucchini, celery and garlic and cook, stirring occasionally, 5 minutes.
Add 4 cups water and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 15 minutes.
Meanwhile, preheat broiler. Place pepper halves, skin side up, on broiler rack and broil until skins are blackened, about 9 minutes. (Alternatively, using tongs, roast peppers, skin side down, directly over gas flame.) Wrap in paper bag and refrigerate until cool, about 15 minutes.
Peel peppers. Transfer to blender or food processor, add coconut milk and puree until smooth. Remove to bowl and set aside.
Transfer zucchini mixture (in batches if necessary) to blender or processor and puree until smooth. Return mixture to saucepan, then stir in roasted pepper puree, salt and pepper. Reheat over medium heat, thinning with more water as needed. Serve hot.
Adapted from https://www.vegetariantimes.com/
Roasted Cauliflower with Parsley Pesto
Ingredients
1 cauliflower head , cut into florets
2 tablespoons olive oil
½ teaspoon garlic powder
Salt and pepper , to taste
1 bunch parsley
1 garlic clove
Zest of 1 lemon
Juice of 1 lemon (about 2 tablespoons)
½ cup grated Parmesan cheese
½ cup olive oil
Salt , to taste (about ¼ - ½ teaspoon to start)
Instructions
Preheat oven to 375F. Grease a large baking sheet.
Place the cauliflower florets on the baking sheet. Spray with olive oil. Season with garlic powder, salt, and pepper.
Roast at 375F for 15-20 minutes, until desired done-ness. Remove from oven.
Prepare the parsley pesto while the cauliflower is roasting: Remove the large stems from the parsley and discard. Roughly chop the parsley leaves - you should have about 1 rounded cup.
Finely mince/grate the garlic clove. Zest and juice the lemon. Grate the Parmesan cheese (or use grated cheese).
In a small food processor, add the pesto ingredients (chopped parsley through olive oil). Pulse a few seconds at a time. Season with salt. If the pesto is too thick, add a tablespoon of olive oil or water at a time until you reach the desired consistency.
From https://www.babaganosh.org/
Fennel and Radish Salad
Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons whole-grain mustard
Coarse salt and ground black pepper
1 bulb fennel, cored and thinly sliced
5 radishes, thinly sliced
3 tablespoons freshly shaved Parmesan
1/4 cup fennel fronds
Directions
Whisk together oil, lemon juice, and mustard and season with salt and pepper.
Toss dressing with fennel bulb and radishes and adjust seasoning if necessary. Top with Parmesan and fennel fronds.
From https://www.marthastewart.com/
Pork Chops with Delicata Squash and Apples
Ingredients
2 thick cut pork chops, at least 1-1½-inches thick
Salt + pepper, to season
2 teaspoon Italian seasoning
4 tablespoon butter, divided
1 tablespoon olive oil
3 cups Delicata Squash, chopped into small ½-inch cubes
1 small yellow onion, diced
5 cloves garlic, minced
2 tablespoon brown sugar
½ teaspoon ground cinnamon
¾ cup spiced apple cider, or regular apple cider
2 apples, cored and thinly sliced
Instructions
Prepare the pork chops. Season pork chops with salt, pepper, and Italian seasoning on both sides. Set aside.
Melt 2 tablespoons of butter of medium-high heat in a large skillet. Carefully add the pork chops to the skillet and cook, undisturbed, on each side for approximately 5-6 minutes (time will vary depending on thickness). The outside should be golden-brown and the internal temperature should register nearly 145 degrees F with a digital meat thermometer. Transfer pork chops to a plate and set aside.
To the same skillet, add one more tablespoon of butter and the butternut squash. Stir well to coat the squash. Cook the butternut squash for approximately 5-8 minutes, stirring frequently. Add the onion and continue to cook until onion turns soft and translucent approximately 3-5 minutes.
Once the butternut squash just starts to soften (but isn’t quite soft) and the onions are translucent, add the minced garlic, brown sugar, and cinnamon to the butternut squash. Mix well to combine. Cook for 1-2 minutes.
Add the spiced apple cider and sliced apples and stir well to mix. Return the pork chops to the skillet, tucking in between the squash and apples. Allow everything to cook together for approximately 3-4 minutes, or until pork registers a final 145 degrees F.
Top each pork chop with the remaining tablespoon of butter and remove from heat.
From https://theforkedspoon.com/
Chanterelle and Leek Risotto
Ingredients
4 cups veggie broth, mushroom broth, or chicken broth
1/2 cup water
3 tablespoons olive oil
2 leeks sliced
4 fat garlic cloves, rough chopped
8oz chanterelle mushrooms, torn or sliced
Salt and pepper
1 cup arborio rice
1/2 cup white wine
1/2 cup parmesan or pecorino
Instructions
Heat broth and water in a medium pot on the stove.
Slice the leeks into thin half-moons.
In a large skillet or dutch oven, heat the oil over medium heat. Add the sliced leeks, garlic, and mushrooms, season generously with salt and pepper, and sauté, stirring until mushrooms release their liquid. Turn the heat up and caramelize the mushrooms a bit, cooking off their liquid.
Lower heat to med-low and add the rice to the dutch oven, toasting the rice a bit, 2-3 minutes. Add the wine, and scrape up any brown bits. Cook off all the wine.
Ladle the warm broth into the rice- one cup at a time, stirring, scraping up any sticking rice, and letting the rice absorb the broth before adding more. Increase heat to medium. This process will take about 20 minutes. If rice is sticking to the bottom of the pan, lower heat back down to med-low.
Once 4 cups of broth are absorbed and the rice is done ( tender, creamy yet al dente at the very center – still holding its shape) stir in the cheese and taste, adjusting salt and pepper to your liking. If you’d like a little acid -a tiny amount of lemon zest is nice here or a couple of drops of vinegar.
If you want it a bit looser, stir in more broth.
Divide among bowls and serve. Feel free to drizzle with olive oil, lemon zest or more parmesan.
Pork Fried Rice With Corn and Shishito Peppers
Ingredients
2 cups cooked white rice
2 1/2 tablespoons vegetable or canola oil, divided
6 ounces fresh corn kernels, cut from 1 to 2 ears of corn
2 medium scallions, sliced, whites and greens reserved separately
12 shishito peppers, thinly sliced
8 ounces ground pork
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
Kosher salt
Ground white pepper
1 large egg
Directions
If using day-old rice, transfer to a medium bowl and break rice up into individual grains with your hands before proceeding. Heat 1/2 tablespoon vegetable oil in a large wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.
Return wok to heat and add 1/2 tablespoon oil. Add corn and cook, stirring occasionally, until lightly charred on several surfaces, about 4 minutes. Add pork; season with salt and pepper. Cook, breaking up with a spoon, until starting to caramelize, about 3 minutes. Transfer to bowl with rice and toss to combine.
Return all rice and corn to wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon oil to the space. Add scallion whites, peppers, and pork and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.
Push rice to the side of wok and add remaining 1/2 tablespoon oil. Break egg into oil and season with a little salt. Use a spatula to scramble egg, breaking it up into small bits. Toss egg and rice together.
Add scallion greens and toss to combine. Serve immediately.
Adapted from https://www.seriouseats.com/
Petrale Sole and Pattypan Squash en Papilloote
Ingredients
2 petrale sole fillets, about 6 oz each
6 oz pattypan squash, thinly sliced into wedges
2 green onions, very thinly sliced
1 1/2 tbsp butter, divided
1 lemon
1 tbsp dry white wine
2–3 tbsp fresh dill, chopped
1 tbsp olive oil
½ tsp kosher salt, plus more for squash
Freshly ground black pepper
Instructions
Heat the oven to 400°F. Cut four large pieces of parchment, roughly 15 × 12 inches.
Toss pattypan squash and shallot with olive oil, a pinch of salt, and pepper.
Place a layer of squash and onion in the center of each piece of parchment. Lay a petrale sole fillet on top.
Season the fish with salt and pepper. Add:
¾ tbsp butter
a few thin slices of lemon
about ½ tbsp dill
½ tbsp white wine
Fold the parchment over the fish and crimp the edges tightly, working your way around the packet. You want the packets sealed well enough to trap steam.
Place packets on a baking sheet and bake for 10–12 minutes, depending on the thickness of the fillets. The fish should be opaque and just cooked through.
Carefully open the packets—the steam will be hot. Transfer the fish and squash to plates and spoon the buttery dill juices over everything. Finish with fresh dill and a squeeze of lemon.
Escarole Salad with Roasted Beets & Apples
Ingredients
Salad
1 large head escarole, washed and chopped
3 medium beets, peeled and cut into ¾-inch wedges
1 crisp apple, thinly sliced
½ cup toasted walnuts, roughly chopped
3–4 oz goat cheese, crumbled
3 green onions, finely diced
Dressing
3 tbsp extra-virgin olive oil
1½ tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey or maple syrup
½ tsp kosher salt
Freshly ground black pepper
Instructions
Heat oven to 425°F. Toss beets with a little olive oil and salt. Roast on a sheet pan for 30–40 minutes, turning once, until tender and lightly caramelized. Let cool slightly.
Whisk together olive oil, cider vinegar, lemon juice, Dijon, honey, salt, and several grinds of black pepper.
Put the chopped escarole in a large bowl. Add about â…” of the dressing and toss well, making sure the dressing gets into the leaves.
Add the warm or cooled beets, sliced apple, red onion, and walnuts. Toss gently.
Scatter goat cheese over the top and drizzle with the remaining dressing.
Kale Potato Salad
Ingredients
3 cups sliced kale (stems removed, thinly sliced)
1/4 cup chopped onion
1 lb yellow potatoes
1/4 tsp fine sea salt
1/2 tbsp lemon juice
1/4 tsp fine sea salt
1/4 cup whole grain mustard
2 tbsp olive oil
1/4 tsp black pepper
1/2 tsp garlic powder
Instructions
Begin by bringing a large pot of water to a boil, adding 1 teaspoon of salt to the water. While waiting for the water to boil, wash the potatoes thoroughly and slice them lengthwise into quarters. Once the water is boiling, add the potatoes and cook them until tender. Drain the potatoes and set them aside to cool slightly.
In a large bowl, combine the kale with lemon juice and a pinch of salt. Using your hands, gently massage the kale for about 1 minute. Add the onions to the massaged kale and set the mixture aside.
In a small bowl, whisk together the grainy mustard, olive oil, garlic powder, salt, and pepper.
Pour the dressing over the kale and green onions in the large bowl.
Add the cooked and slightly cooled potatoes to the bowl as well. Mix everything gently to ensure all ingredients are evenly coated with the dressing.
From https://mollyshomeguide.com