Page 9 – John Pleshette Meal of the Week

BROILED SOFT SHELL CRABS

June 13, 2016July 3, 2023 Posted By Chef John

SOFT SHELL CRABS HAVE A SHORT SEASON, SHOWING UP IN FISH MARKETS IN JUNE AND ALL BUT GONE IN JULY, WHEN THEY MORPH INTO HARD SHELL BLUE CRABS. [Read More]

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ROCK COD WITH CHERRY TOMATOES

May 28, 2016March 31, 2019 Posted By Chef John

IN ADDITION TO LISTING THIS UNDER “FISH”, I’M ADDING IT TO “BASICS”, BECAUSE NOT ONLY IS THIS DISH QUICK AND EASY, BUT YOU CAN APPLY THIS SAME TECHNIQUE [Read More]

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CHICKEN POT PIE

May 14, 2016March 31, 2019 Posted By Chef John

MY DAUGHTER SOPHIE’S WISH IS MY COMMAND, SO WHEN SHE ASKED FOR CHICKEN POT PIE, WHAT COULD I DO? I SCOURED SEVERAL COOKBOOKS, BOTH HARDCOVER AND ONLINE, COMBINING MY [Read More]

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BOLOGNA TO MILAN AND THE MEALS IN BETWEEN

April 28, 2016March 31, 2019 Posted By Chef John

MILAN TO BOLOGNA AND THE MEALS IN BETWEEN 3/21-31, 2016 Monday, March 21, 2016 BOLOGNA is a city of arches, of loggias. They shelter pedestrians from rain and [Read More]

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CAESAR SALAD

April 20, 2016March 31, 2019 Posted By Chef John

THE ROMAINE LETTUCES AT GARDEN OF CHU WERE A FOOT LONG, FADING FROM PALE GREEN TO SUNSHINE YELLOW. SOPHIE LOVES CAESAR SALAD, SO HOW COULD I RESIST? BUT [Read More]

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LING COD WITH PRESERVED LEMON

January 28, 2016March 31, 2019 Posted By Chef John

EACH YEAR, I WAIT FOR LING COD TO APPEAR IN THE FISH CASE IN MY MARKET, BECAUSE IT IS SO JUICY AND FLAVORFUL, SO ADAPTABLE TO A RANGE OF [Read More]

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ORSA&WINSTON

January 18, 2016January 28, 2016 Posted By Chef John

BECAUSE WE INVESTED IN MOST OF JOSEF CENTENO’S RESTAURANTS, I HAVE BEEN RELUCTANT TO GIVE BÄCO MERCAT, BAR AMÁ AND ORSA & WINSTON THE PRAISE THEY GARNERED FROM [Read More]

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PORK LOINS À LA NORMANDE

January 18, 2016March 31, 2019 Posted By Chef John

NORMANDY MEANS CREAM AND APPLES AND CALVADOS. THIS DISH MAKES USE OF ALL THESE INGREDIENTS TO BATHE PAN-COOKED LOINS OF PORK IN A RICH SAUCE OF SAUTÉED APPLES, [Read More]

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POULET À L’ESTRAGON

December 17, 2015March 31, 2019 Posted By Chef John

EVERYTHING SOUNDS BETTER IN FRENCH. POULET À L’ESTRAGON OR CHICKEN WITH TARRAGON? TAKE YOUR PICK. BOTH ARE EQUALLY DELICIOUS. I LOVE LICORICE TANG OF TARRAGON, THE LATIN NAME [Read More]

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LINGUINE WITH SHRIMP AND CALAMARI

December 6, 2015March 31, 2019 Posted By Chef John

SICK OF TURKEY? BRACING YOURSELF FOR THE ONSLAUGHT OF RICH HOLIDAY DISHES? I OFFER A PLEASANT RESPITE FROM INDULGENCE, A SIMPLE AND REFRESHING SEAFOOD PASTA, WHICH CAN SERVE [Read More]

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