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MEAL OF THE WEEK

12
Nov

CHICKEN SALAD

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I LOVE CHICKEN SALAD.  USUALLY, I STRIP THE MEAT FROM WHAT’S LEFT OF A LEFTOVER ROAST CHICKEN, BECAUSE I LIKE THE MIX OF WHITE AND DARK MEAT. THIS TIME, HOWEVER, I HAD AN EXTRA CHICKEN BREAST ON HAND, SO I PAN-COOKED IT WITH A LITTLE GARLIC AND THYME BEFORE CUTTING IT UP FOR THE SALAD.

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Categories : MEAL OF THE WEEK,POULTRY,RECENT RECIPES,SALADS
28
Oct

PAPPARDELLE WITH SAUSAGE AND SAFFRON

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MARCELLA HAZAN MAKES THIS DISH WITH GROUND VEAL, BUT I’M NOT BUYING MUCH VEAL THESE DAYS, SO I TRIED SUBSTITUTING ITALIAN SAUSAGE, COMBINING THE STUFFING FROM SWEET FENNEL AND SPICY SAUSAGE.

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Categories : MEAL OF THE WEEK,PASTA AND RICE,RECENT RECIPES
21
Oct

CHICKEN WITH SORREL CREAM SAUCE

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LAST WEEK THERE WAS AN EXPLOSION OF SORREL IN THE L.A.L.A. FARM. I TOOK A BUNCH HOME TO MAKE POTATO, LEEK AND SORREL SOUP, BUT THE REMAINDER I USED TO CREATE A CHICKEN DISH TO SHOW MY STUDENTS HOW THIS SOUR, GREEN LEAF IS SO DAZZLING IN A CREAMY SAUCE. MOST OF THEM HAD NEVER […]

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Categories : MEAL OF THE WEEK,POULTRY,RECENT RECIPES
05
Oct

BACO DUCK

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JOSEF CENTENO JUST CAME OUT WITH A COOKBOOK, “BÄCO, VIVID RECIPES FROM THE HEART OF LOS ANGELES”, WHICH HE WROTE WITH BETTY HALLOCK, A FOOD WRITER AND ONE-TIME DEPUTY FOOD EDITOR FOR THE L.A. TIMES. I’M A BIG FAN OF JOSEF’S COOKING, WHICH, AS JONATHAN GOLD POINTED OUT IN HIS REVIEW OF JOSEF’S ORSA & […]

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Categories : BLOG,MEAL OF THE WEEK,POULTRY,RECENT RECIPES
15
Aug

PASTA WITH ZUCCHINI, LEMON AND MINT

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USUALLY WHEN I COOK ZUCCHINI FOR PASTA, I BROWN IT IN OLIVE OIL, ADD GARLIC AND CHERRY TOMATOES AND TOSS IT WITH THE PASTA. HERE, THIN RIBBONS OF ZUCCHINI ARE MORE RAW THAN COOKED, TOSSED IN BUTTER, OLIVE OIL AND LEMON.

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Categories : BLOG,MEAL OF THE WEEK,PASTA AND RICE,RECENT RECIPES,VEGETABLES
06
Aug

BEER BRAISED COUNTRY STYLE PORK RIBS

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I SPOTTED A CUT IN THE BUTCHER’S CASE LABELLED “COUNTRY STYLE BONELESS PORK RIBS”.  THEY WERE THICK AND MEATY WITH LITTLE FAT BUT PLENTY OF CONNECTIVE TISSUE; AN IDEAL BRAISING CUT.

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Categories : MEAL OF THE WEEK,MEAT,RECENT RECIPES
22
Jul

FRENCH POTATO SALAD

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EVERYBODY’S GOT A RECIPE FOR POTATO SALAD.  SOME LIKE IT MIXED WITH MAYONNAISE OR TOSSED WITH ONIONS, RELISH OR CHOPPED PICKLES.  MY FAVORITE IS FRENCH POTATO SALAD OR A VERSION THEREOF.  NO MATTER THE VARIATION, THE ONE COMMON TECHNIQUE IS TO COOL OFF THE BOILED POTATO SLICES WITH COLD WHITE WINE, WHICH IS ABSORBED, LENDING […]

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Categories : MEAL OF THE WEEK,RECENT RECIPES,SALADS,VEGETABLES
22
Jul

PURSLANE SALAD

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PURSLANE HAS GREY-GREEN, TEAR-SHAPED, SUCCULENT LEAVES, WHICH ARE CRUNCHY TO THE BITE, RELEASING A PLEASANTLY SOUR JUICE.  THEY ARE COMMON IN ARMENIAN AND LEBANESE RESTAURANTS, FOUND ALWAYS IN FATTOUSH SALAD.  I COMBINED THEM WITH OTHER MEDITERRANEAN INGREDIENTS — NICOISE OLIVES, FETA, TOMATOES, BASIL, FRESH MINT, AND PERSIAN CUCUMBERS.  RED ONION IS MACERATED AT THE BOTTOM OF THE […]

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Categories : MEAL OF THE WEEK,RECENT RECIPES,SALADS
01
Jul

COD WITH MANILA CLAMS

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MANILA CLAMS ARE AMERICA’S ANSWER TO VONGOLE, THOSE SWEET LITTLE CLAMS YOU FIND ALL OVER ITALY AND MAKE SPAGHETTI ALLA VONGOLE SO ENTICING. YOU CAN MAKE THE DISH WITH ANY SMALL MOLUSK, INCLUDING CHERRYSTONES OR MUSSELS.

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Categories : FISH,MEAL OF THE WEEK,RECENT RECIPES
14
Jun

PORK BELLY WITH FENNEL AND LEEKS

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PORK BELLY IS WHAT BACON IS BEFORE IT IS CURED.  IF ALL THAT FAT SEENS DAUNTING, YOU’LL BE SURPRISED HOW MUCH OF IT MELTS OFF IN THE COOKING, LEAVING A RICH AND SUCCULENT SQUARE OF PORK. BRAISED WITH FENNEL, LEEKS AND FEW STAR ANISE FOR SEASONING, PORK BELLY IS NOTHING SHORT OF DELICIOUS.  SERVE WITH […]

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Categories : MEAL OF THE WEEK,MEAT,RECENT RECIPES