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RECENT RECIPES

17
Jan

CHICKEN WITH RUTABAGAS AND APPLES

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THIS RECIPE MIGHT ALSO BE NAMED “CHICKEN Á LA LYNN”, SINCE IT INCORPORATES MY WIFE’S FAVORITE ROOT VEGETABLE, THE HUMBLE RUTABAGAS.  I DECIDED TO JAZZ IT UP WITH APPLES AND A MIDDLE EASTERN SPICE BLEND AND ADD TOUCH OF HEAT WITH ALEPPO PEPPER (IF YOU CAN’T FIND ALEPPO PEPPER, SUBSTITUTE CHILI FLAKES).  EXCEPT FOR THE […]

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Categories : MEAL OF THE WEEK,POULTRY,RECENT RECIPES
08
Jan

RACK OF LAMB

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THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB.  LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL.  A MUSTARD AND HERB COATING AND A THIN LAYER OF BREADCRUMBS FRAMES THE PINK SUCCULENCE OF THE MEAT.  I SERVED THE LAMB WITH BROCCOLINI WITH HOLLANDAISE AND BAKED […]

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Categories : MEAL OF THE WEEK,MEAT,RECENT RECIPES
24
Dec

TILEFISH WITH SPINACH AND CELERY ROOT PURÉE

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TILEFISH, WHICH SWIM THE ATLANTIC FROM NOVA SCOTIA TO FLORIDA, IS A WHITE-FLESHED FISH WITH A TEXTURE SOMEWHERE BETWEEN COD AND STRIPED BASS.  MY FAVORITE METHOD OF COOKING FISH IS TO START IT SKIN SIDE DOWN TO CRISP THE SKIN, THEN TURN IT OVER, ADD A HUNK OF BUTTER, REDUCE THE HEAT AND COVER, BASTING […]

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Categories : FISH,MEAL OF THE WEEK,RECENT RECIPES
04
Dec

TRI-TIP WITH MUSHROOM SAUCE

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TRI-TIP IS THE LOWER PART OF THE SIRLOIN, LEANER BUT EQUALLY FLAVORFUL AND CONSIDERABLY CHEAPER.  PAN-COOKED, WITH A CLASSIC FRENCH MUSHROOM AND RED WINE SAUCE, FLAVORED WITH THYME, TARRAGON, PARSLEY, AND CHIVES, IT’S SIMPLE TO MAKE AND GREAT WITH A MORE TIME-CONSUMING DISH SUCH AS POTATOES GRATIN.  BUT YOU COULD ALSO MAKE IT WITH ROASTED […]

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Categories : MEAL OF THE WEEK,MEAT,RECENT RECIPES
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