Baked Pork Sirloin Chops with Mushroom Tarragon Sauce

(about 4 servings)

These pork sirloin chops are braised in the oven in an aromatic onion, mushroom and tarragon sauce. The meat becomes fork tender after spending about two hours in the oven. There's plenty of sauce which might be nice with mashed potatoes or rice.

2 lbs pork sirloin chops, about 1 inch thick
salt and freshly cracked black pepper
2 tbsp flour
1 tbsp butter
1 medium yellow onion, chopped
2 cloves garlic, minced
1/2 lb mushrooms, sliced
1/2 cup dry white wine
1/2 cup sodium reduced chicken broth
2 tbsp fresh tarragon, chopped
2 tbsp heavy cream
salt and pepper, to taste


Sprinkle both sides of the pork sirloin chops generously with salt and pepper.

Place the flour on a plate and press both sides of the chops in the flour. Reserve any flour that is left over.

Heat the butter in a skillet over medium-high heat and when it begins to bubble, add the chops. Brown both sides (they don't need to be cooked through), then place them onto a plate and set aside.

Reduce the heat slightly and add the onions and garlic to the pan. Using a wooden spoon, stir up the browned bits from the meat into the onion mixture. Cook until the onions have softened, then add the mushrooms. Cook for about 3 minutes, stirring from time to time.

Preheat oven to 350°F.

Sprinkle any remaining flour over the onion and mushroom mixture. Stir, then add the wine, chicken broth and tarragon. Simmer for about 4 minutes. Taste and season with salt and pepper, if needed. Stir in the cream and remove from heat.

Place half of the onion and mushroom mixture into a 9x13 inch dish (with lid). Spread that evenly over the bottom, then add the chops. Keep the chops in a single layer. Add the remaining onion and mushroom mixture and spread that evenly over the pork.

Cover and place into the oven. Bake for about 2 hours, or until the meat is tender.

Trout with Lemon Caper Sauce

(2 servings)

Here's another quick dish that's suitable for a weeknight dinner. On occasion I'll change up the sauce a bit by adding any combination of chopped parsley, red pepper flakes, minced garlic or chopped chives.

It's essential to have everything prepped and ready to go, otherwise the trout might cool down too much while you make the sauce.

3/4 lb trout fillets
salt and pepper
1 tbsp butter
1/4 cup dry white wine
1-2 tbsp freshly squeezed lemon juice, to  taste
1 tbsp capers

Rinse the fillets with cold water and pat dry. Season both sides with salt and pepper.

Warm a serving plate and keep warm while you cook the trout.

Heat a skillet over medium heat and add the butter. When the butter has melted and begins to froth, add the trout skin side down and cook for about 3-5 minutes until the skin is crispy and the fish begins to looks opaque along the edges of the fillets. The time will vary depending on the size and thickness of your fish.

Gently turn the fillets over and cook another 3-5 minutes or until the fish flakes easily. Remove to the warmed plate.

Add the wine, lemon juice and capers to the skillet. Increase the heat to medium high and cook, scraping up the browned bits until the sauce has reduced by almost half; about 3-4 minutes.

Pour the lemon caper sauce over the trout and serve immediately.

Spaghetti with Fresh Tomato and Anchovy Butter Sauce

(3-4 servings)

I came across this terrific recipe a few weeks ago at Epicurious and have made it several times since then. This simple and flavorful dish comes together very quickly and is great for a quick weeknight meal.

adapted from Epicurious
1/2 lb whole wheat spaghetti
2 tbsp butter 
6 - 8 anchovy fillets 
4 - 5 sliced garlic cloves

a pinch or 2 crushed red pepper flakes
2 lbs quartered medium tomatoes or sliced (in half) cherry tomatoes

a splash of dry white wine (optional)
freshly ground pepper and salt, if needed
4-5 leaves fresh basil, sliced 

Cook the spaghetti in lightly salted water; drain and reserve 2/3 cup cooking liquid.

Meanwhile, heat the butter in a large skillet over medium heat. Add the anchovy, garlic and red pepper flakes, stirring often, until anchovies are broken down and garlic is soft; about 4 minutes.

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Stir in the tomatoes and continue to cook until they begin to fall apart; about 10 minutes.

Toss in the pasta as well as 1/2 cup of the reserved cooking liquid. Add the rest of the cooking liquid if needed. Add the splash of wine, if using. Cook until the sauce coats the pasta. Taste and season with salt and pepper, if needed.

Divide between plates and sprinkle with the basil. Serve

Poutine

(about 3 servings)

These days poutine is more readily available across Canada. When I was younger, it was difficult to find outside of Québec. I first encountered it in my early 20's on a trip to Montréal. It was love at first bite. I recall the stares followed by laughter whenever I ordered it because I would ask for,  "Une ´poo-teen`, s'il vous plaît".

Essentially poutine is a serving of (deep fried) french fries sprinkled with fresh cheese curds and then covered with gravy. The gravy often appears to be thick and enhanced with Bisto (my mum returned with two boxes of the stuff the last time we visited Vancouver Island). It all depends on where, and who is making it. Nevertheless, poutine always seems to taste better in Québec.

Recently I visited the Tillamook Cheese Factory in northern Oregon. I brought back a bag of cheese curds which were delicious, although they didn't "squeak" like the ones in Canada do.

gravy (about 1 cup)
1 tbsp butter
1 medium yellow onion, chopped
1 1/2 cups water
2 tsp Organic Better Than Bouillon Low Sodium Beef Base
1 tsp apple cider vinegar
a few grinds of black pepper
1 pinch dried thyme
1/4 cup dry red wine
1 tbsp (add a tsp or two more if you prefer a thicker gravy) all purpose unbleached flour

Place a skillet over medium heat and add the butter. When the butter begins to froth, stir in the onions, then lower the heat a touch. Cook,stirring from time to time for about 30 minutes or until the onions are an even medium brown.

Stir in the water, beef base, vinegar, black pepper, and thyme. Simmer gently for about 10-15 minutes.

Strain the gravy though a sieve and press as much of the soft onion through as possible. Set aside. (You'll add the wine and flour later).

oven fries
1 1/4 lb potatoes, cut into 1/3 inch thick matchsticks (russets will be somewhat crispier; I used Yukon golds)
salt
1 tbsp olive oil
a few grinds of pepper

Preheat oven to 450°F.

Sprinkle the potatoes with salt and allow to sit for about 8-10 minutes. Dry the potatoes with a towel as best you can.

Drizzle the potatoes with olive oil and sprinkle with pepper. Toss until they are evenly coated.

Place the potatoes in a single layer on a cookie sheet (lined with parchment paper for easier cleanup).

Bake for about 10-15  minutes or until they have browned nicely.

assembly
2/3 cup cheese curds

Before you remove the potatoes from the oven, whisk together the red wine and flour. Add this to the gravy and set over medium heat.

Bring the mixture to a gentle simmer and cook for about 2 minutes. Remove from heat and keep warm.

Remove the "fries" from the oven when done and place into a pasta type dish. Sprinkle the cheese curds evenly over the fries and then pour the gravy over both. Serve immediately.

Greek Style Shrimp with Feta

(3-4 servings)

I just returned from an extended trip to southern California. During my visit there I prepared this dish a couple of times for my aunt who loved it. This has always been one of my favorite ways to cook shrimp. It's quick and easy to prepare, especially if you can get your hands on pre-cleaned raw shrimp.

Don't add any salt during the preparation as the feta will more than likely be salty enough. Add it later, if you must.

1 tbsp olive oil

2 cloves of garlic, chopped
1 large onion, chopped

3-4 tomatoes, roughly chopped

freshly ground black pepper, to taste
1/2  tsp dried oregano
1 tbsp double concentrated tomato paste

1/2 cup dry white wine

1 lb shrimp, shelled and deveined

6 oz feta cheese, cut into small cubes

fresh parsley, chopped for garnish

Heat the oil in a skillet over medium heat. Add the garlic and when it gets fragrant (about 30 sec.) add the onions. Saute them until they soften. Add the tomatoes, ground pepper, oregano, tomato paste and wine. Cook over medium heat, stirring occasionally until the liquid evaporates, the onions and tomatoes soften, and the mixture thickens; 8 - 10 minutes. (Don't worry if the mixture seems too thick, once you add the shrimp it should thin out again. If it doesn't, then add a splash of wine or water.)

Turn up the heat a bit, add the shrimp and cook for 4-6 minutes or until the shrimp turn opaque. Take care not to overcook them. Gently fold in the *feta. Cook another minute or so.

Garnish with chopped parsley. Serve with crusty bread or cooked rice.

*I usually use regular feta cheese for this, but this time I tried one which contained bits of tomato and basil. It was quite nice.

Chicken in Creamy Tarragon Wine Sauce

( 4 servings)

A month or so ago I was reading a book and one of the characters in it prepared a dinner with chicken in mascarpone, white wine and tarragon sauce. It sounded delicious so I googled the recipe and came across one by the author, Rachel Abbott. The link for this recipe was from her book Sleep Tight which I adapted slightly. Sadly, she has since removed the link.

For several weeks I kept checking the market for fresh tarragon and when I finally asked someone about it, I was told they only sold it during the summer months. A few days ago I was in town and found a bunch of fresh organic tarragon. I grabbed a few chicken breasts, but decided not to get the marscapone. I still had some sour cream at home.

This chicken dish was amazing! It was easy to prepare and will probably become one of my go-to dishes. The entire meal of steamed green beans, rice and the chicken took about 35 minutes to make.

4 small skinless and boneless chicken breasts, or 2 huge breasts (about 5-6 oz per portion)
salt and freshly cracked pepper
small amount of butter for sauteing
1 large clove garlic, finely chopped
1 medium onion, chopped
1 cup dry white wine
1 cup chicken broth
3 tbsp fresh tarragon, chopped
1 tsp fresh lemon zest, finely chopped
3 tbsp sour cream
1 tsp *tapioca flour

chopped fresh tarragon for garnish

Place the chicken breasts between parchment paper or plastic wrap and pound gently with a mallet until they are an even thickness. The breasts I picked up were huge, so I divided them by slicing them through the middle. Season both sides with salt and pepper right before you put them into the skillet.

Heat up a large skillet over medium-high heat (large enough to hold all of the chicken in one layer). Add about 2 teaspoons butter and when it begins to foam add the chicken and fry for about 2-3 minutes per side or just until both sides are lightly browned. It's not necessary to cook the chicken all the way through. Remove the chicken and place onto a plate. Set aside.

Lower the heat and add another 2 teaspoons of butter to the skillet (do not wipe the skillet clean beforehand). Add the garlic and fry until fragrant; about 30 seconds. Stir in the onions and saute until they are soft and translucent; about 5 minutes.

Pour in the wine and add the tarragon and lemon zest. Increase the heat and briskly simmer the mixture until the liquid has reduced by about half; about 6-7 minutes.

Pour in the chicken broth and reduce the heat so the mixture gently simmers.

Stir together the sour cream and the tapioca flour. Add a spoonful or two of the hot liquid to temper the sour cream, then add it all back into the skillet. *The small amount of tapioca flour prevents the sour cream from curdling after it's mixed into the liquid and continues to simmer.

Place the reserved chicken (and any accumulated liquid back) into the sauce and cook (uncovered) for about 7-10 minutes or until the chicken is cooked through. Check and adjust the seasoning, if needed, of the sauce. If the sauce becomes too thick, then stir in a small amount of hot water.

To serve, divide and spoon the sauce onto plates. Place the chicken pieces over the sauce. Garnish with chopped fresh tarragon.

Moussaka

(about 6-8 servings)

Moussaka is usually considered a Greek dish although there are different versions of it to be found throughout the Mediterranean and Middle East. The seasonings might differ a bit as well as the vegetables used. It might be served hot or cold, with or without the creamy cheese enhanced béchamel.

Whenever I make moussaka, I prefer preparing the meat sauce the day before because it just tastes so much better when the flavors have had the chance to meld.

meat sauce
2 tsp olive oil
1 3/4 - 2 lbs lean ground lamb or beef
1 large onion, chopped
2-3 large cloves garlic, minced
1 tsp salt
1/2 tsp dried oregano
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp freshly ground black pepper
1/8 tsp allspice
1/2 cup dry red wine
15oz can crushed or pureed tomatoes
2 bay leaves
1/4 cup fresh parsley, chopped

Heat the olive oil in a large pot (with lid) over medium high heat. Cook the lamb or beef until it's nicely browned. Reduce the heat to medium low and add the onions and garlic. Continue to cook until the onions have softened.

Stir in the salt, oregano, cinnamon, cardamom, pepper, and allspice. Cook for about 2 minutes while stirring, then pour in the wine and continue to cook another minute or two.

Stir in the tomatoes and add the bay leaves. Reduce the heat to low, cover the pot and allow the sauce to gently simmer for about an hour or so.

Check and adjust the seasoning, if needed. Remove from heat, stir in the parsley and allow to cool. Store in the refrigerator overnight or until you are ready to assemble the moussaka.

eggplant
2 - 3 tbsp olive oil
1 clove garlic minced
2 large eggplant

Combine the olive oil and garlic in a small container and allow to fuse for at least 30 minutes or longer.

Wash, then slice the eggplant into slices about 1/2 inch thick. Place the slices in a single layer onto a baking sheet lined with parchment paper or foil. Lightly brush the tops with the garlicky oil. If there's any oil left over, set that aside to grease the baking dish later.

Place the sheet into the middle of the oven and broil the slices until the tops are lightly browned. My oven has a Hi and Lo broiling setting. I used the Hi setting and it took about 12 minutes for the eggplant to be done.

Remove the eggplant from the oven and allow to cool.

béchamel
4 tbsp butter
1/2 cup flour
2 2/3 cups milk
1/4 tsp salt
3 eggs, lightly beaten
3/4 cup pecorino romano
2 pinches nutmeg/mace

Melt the butter in a saucepan over medium heat. Slowly whisk in the flour and cook for about 1-2 minutes. Slowly whisk in the milk until you have a smooth mixture. Stir in the salt and cook, stirring until the sauce thickens; about 5-8 minutes. Remove from heat.

Whisk a small amount of the hot sauce into the eggs, then whisk the egg mixture back into the béchamel. Stir in the cheese, reserving a tablespoon or so to sprinkle over the top of the casserole later. Stir in the nutmeg or mace and set aside.

To assemble

Preheat oven to 350°F.

Grease a 3 qt baking dish with any leftover garlic oil or use extra olive oil. Place a single layer of eggplant over the bottom of the dish and cover that with a layer of meat sauce. Repeat and continue until all of the eggplant and meat sauce has been used up. The baking dish I used measured 8.5" x 11" x 3". I ended up with 3 layers of eggplant and 2 layers of meat sauce.

Spread the béchamel over the top of the layered eggplant and meat sauce layers. Sprinkle the reserved pecorino romano over the top.

Bake for about 1 hour or until the casserole is bubbling hot. Remove from the oven and allow to stand for about 10-15 minutes before cutting into it.

Linguiça Soup

(4-5 servings)

There's a wonderful market nearby which sells Linguiça. It's a Portugese sausage made with pork, garlic and paprika. I recall seeing it years ago in Toronto, but I never came across it while in Dallas.

The Linguiça here is somewhat milder than I remember with a higher fat content. Whenever I add it to soup, I plan on leaving it in the refrigerator overnight so I can easily skim off the fat before reheating it. This hasn't been a big deal as the soup is much more flavorful the next day.

12 oz link Linguiça, cut into slices

1/2 medium yellow onion, chopped

3 cloves garlic, chopped

2 tsp sweet paprika

2 pinches hot red pepper flakes

4 cups beef broth
1 cup dry red wine

2 medium Yukon Gold potatoes, cut into 1/2 inch dice

2 pimento or red bell peppers, diced

salt and freshly cracked pepper, to taste

2-3 tbsp fresh parsley, chopped

Place the sausage, yellow onion and garlic into a large pot (with a tight fitting lid) over medium-low heat and cook for about 20 minutes. When the onion is translucent and beginning to color, stir in the paprika, red pepper flakes, beef broth and red wine.

Bring the soup to a simmer, then reduce the heat to low and cover the pot. Cook for about 30 minutes then remove from stove and cool. Refrigerate the soup overnight, or up to a day or two.

The day you plan on serving the soup, skim off as much fat as you can with a spoon. Add the diced potatoes and chopped peppers. Cook the mixture for about 20-30 minutes over medium heat until the vegetables are tender. Check the seasoning and add salt and pepper, if needed.

Ladle the soup into bowls and garnish with chopped parsley.

Norwegian Meatballs

(about 8-10 servings)

Before last week, I had never heard of Norwegian meatballs. I was intrigued by the combination of spices as well as the lack of onions. These meatballs reminded me a bit of Swedish meatballs, yet they were different. I have to admit, once I sampled one, I much preferred these to the Swedish version. I will definitely make these instead from now on.

I made a few adjustments. Instead of the white potato, breadcrumb, sugar and milk panada, I used one large sweet potato. That created a binder which was gluten free and more nutritious. I also added a bit of wine for flavor to the gravy, but you can replace that with water or cold broth, if you prefer.

recipe adapted from here
1 1/2 lbs lean ground beef
1 lb lean ground pork
2 tbsp fresh parsley, chopped
2 tsp salt, or to taste
3/4 tsp freshly ground pepper
1/2 tsp ground ginger
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp nutmeg
1 large egg, lightly beaten
1 large baked sweet potato, cooled and mashed (about 15oz)
1 tbsp olive oil
2 cups *low sodium beef broth
3 tbsp dry red wine, cold broth or water
1 tbsp corn starch

1/2 cup heavy cream

chopped parsley for garnish

In a large mixing bowl (I used a stand mixer with the large paddle hook, but hands or a large spoon are fine), combine the beef, pork, parsley, salt, pepper, ginger, cloves, allspice and nutmeg. Then work in the egg and sweet potato.

Heat the olive oil in a large skillet over a medium flame. At this point you might want to shape a small piece of the the meatball mixture into a patty to fry and taste for seasoning.

Shape the meat into small balls about 1 - 1 1/2 inches in diameter, and fry them until they are browned on all sides. Don't crowd them; fry them in batches instead. They don't need to be cooked through as they will continue to cook in the broth.

Place the browned meatballs into a heavy pot with a tight fitting lid. Pour the beef broth over them; it probably won't cover them completely. *I made two batches of these meatballs using low sodium broth the second time with better results. The gravy from my first batch was a bit too salty for me. It occurred to me that perhaps some of the salt from the meat leached into the broth while the meatballs were cooking in it. Bring the liquid to a light simmer, then reduce the flame to low, cover the pot and let them cook for about 1 1/2 hours. Halfway through, gently toss the meatballs so that all of them at one point were submerged in the broth.

Remove the meatballs with a slotted spoon onto a serving plate. Cover loosely with foil to keep them warm.

Increase the flame to high and briskly simmer the broth until it's almost reduced by half.

Stir together the wine and corn starch until smooth, then stir in the cream. Reduce the flame and stir the cornstarch mixture into the gravy. Simmer gently until the gravy has heated through and thickened; about 1-2 minutes. Taste and adjust the seasoning, if needed.

Pour the sauce over the meatballs and sprinkle with chopped parsley. Serve.

Easy Honey Mustard Chicken Thighs

(3-4 servings)

This tasty chicken dish is quick and easy to prepare, making it ideal for a weeknight supper. Use your favorite mustard!

1 lb skinless and boneless chicken thighs
salt and freshly cracked pepper
2 tsp olive oil
1-2 cloves garlic, minced
2/3 cup dry white wine or chicken broth
2 - 3 tbsp mustard
1 - 2 tbsp  honey
1 tbsp fresh parsley, minced

Rinse the chicken and pat dry. Season both sides with salt and pepper.

Heat the olive oil in a skillet set over a medium high flame. Add the chicken and brown both sides; about 5 minutes total. Remove the chicken to a plate and turn down the flame.

Add the garlic and wine (or chicken broth) to the skillet. Using a wooden spoon, scrape up the browned bits from the pan into the sauce. Simmer the mixture until it has reduced by about a half.

Stir in half of each the mustard and honey. Simmer briefly, then taste and add more mustard or honey, to taste.

Return the chicken thighs (and any juices that have collected) to the skillet. Cover and cook for 5-8 minutes or until the chicken is cooked through; the juices will run clear when the thickest part is pierced with a sharp knife.

Arrange the chicken onto a serving plate and drizzle with the honey mustard sauce. Sprinkle with parsley and serve.

Pork Chops with Rosemary, Orange and Vinegar

(2 servings)

Sprouts had some great looking pork loin chops on sale this week. I made a quick meal of them by pan frying them and then deglazing the skillet with rice wine, vinegar and orange juice. Yum!

1/2 cup rice wine (unseasoned) or chicken stock 
1/4 cup freshly squeezed orange juice
2 tbsp balsamic vinegar
1 large clove garlic, minced or pressed
1 1/2 tsp orange zest, finely minced
1/2 tsp fresh rosemary, finely chopped
2 tsp olive oil
2 pork loin chops, about 1 inch thick
salt and pepper, to taste


First prepare the sauce by combining the rice wine or chicken broth, orange juice, vinegar, garlic, orange zest and rosemary. Set aside.

Heat the olive oil in a non-stick skillet over a medium high flame.

Season the pork chops with salt and pepper on both sides. Fry the chops for about 4-6 minutes on each side. They should still be pink (slightly underdone) on the inside if you cut into one with a sharp knife. They will continue to cook a touch more while they rest underneath the foil. This will ensure they are nice and juicy when ready to serve.

Place the pork chops onto a plate and cover with foil to keep them warm.

Pour the sauce mixture into the skillet and using a wooden spoon scrape loose any fried bits that are clinging to the pan.

Simmer the sauce briskly (while stirring) until it becomes syrupy and has reduced to about a third; about 5 minutes. Reduce the heat and stir in any juices that have accumulated from the resting pork chops. Taste and adjust the seasoning with salt and pepper, if needed.

Spoon the sauce over the pork loin chops and serve.

Corn Spaghetti with Wine Braised Veggies

(4 servings)

For this simple gluten free dish I used the vegetables straight out of the freezer; the total prep and cooking time worked out to less than 30 minutes!

2 cups dry white wine
3-5 cloves garlic, minced or pressed
1/4 tsp salt, or to taste
1-3 pinches red pepper flakes, or to taste
1/2 lb (gluten free) corn spaghetti
1 cup frozen loose chopped spinach leaves
2/3 cup frozen corn
2/3 cup frozen green peas
1/4 cup heavy cream
1/4 cup roasted red pepper, sliced (from a jar)
1-2 tbsp fresh parsley, chopped
1/4 cup grated Romano cheese, for serving

Pour the wine into a saucepan (large enough to hold the cooked spaghetti) and set over a medium flame. Add the garlic, salt and red pepper flakes. Simmer the mixture until the wine has reduced by half.

While the wine is simmering, bring a pot of lightly salted water to a boil and cook the spaghetti according to the directions on the package until al dente. The water will look cloudy. Drain the spaghetti and rinse it in cold water. Set aside.

You will probably be able to stir the frozen spinach, corn and peas into the reduced wine mixture before the spaghetti is done. Cook for about 5 minutes, then stir in the cream. Reduce the flame and cook gently for another minute or two. Stir in the sliced red pepper and parsley. Keep warm until the spaghetti is ready.

Add the drained spaghetti to the vegetable sauce and stir well. When the pasta has heated through, remove from the stove. Divide between 4 plates. Sprinkle with cheese and serve.

Blackened Tilapia with Artichoke Hearts

(2 servings)

When I first considered this combination I thought it was a great idea; spiced fish served with wine braised artichokes. However, when everything was on the table, I wasn't as sure. I loved the fish on its own as well as the artichokes, but was the fish too strongly flavored? The friend I served this to last night thought the two together were perfect! He went on and on about how fish was never his first choice, yet he would love to eat this again, any time!

I thought the fish might have been a bit too overwhelming for the wine braised artichokes; perhaps coating just one side of each fillet would make me happier. I might give this another try at some point.

1 1/2 tsp sweet paprika
1/2 tsp cumin
1/2 tsp salt
1/2 tsp freshly ground black pepper
4 pinches cayenne, or to taste
1 tbsp butter, melted
2 (6oz) tilapia fillets
1 cup dry white wine
2-3 large cloves garlic, minced or pressed
1-2 tsp anchovy paste, to taste
2 cups frozen artichoke hearts, defrosted
1/4 cup heavy cream
1 tbsp fresh parsley, chopped

Combine the paprika, cumin, salt, pepper and cayenne on a plate. Set aside.

Brush the butter on the tilapia, coating both sides. *Dredge the fish through the spice mixture, shaking off the excess. *I dredged both sides of the fish in the spices, but in retrospect I think it might have been better to only coat one side of the fish in order to tone it down a bit, (but still butter both sides if you try this instead).

Heat a non-stick skillet over a medium high flame. When the skillet is hot, add the fish. If you have a microwave, then fry the fish about 3 minutes per side or until the fish is slightly underdone; set aside. If you don't have a microwave, then fry the fish about 4 minutes per side or until the fish flakes easily, cover (to keep warm) and set aside.

Pour the wine into a saucepan and stir in the garlic and anchovy paste. Bring to a simmer and cook until the sauce has reduced by half.

Add the artichokes and simmer for about 3-5 minutes. Stir in the cream, lower the heat and leave until ready to serve.

If you partially cooked the fish, place each piece on a dinner plate. Cover loosely with paper towels and microwave on high for about 1 minute (I used a 700 watt oven, you'll probably need less time for a higher wattage oven).

Spoon the artichokes and sauce over each plate, sprinkle with parsley and serve.

Tamari Beef

(2-3 servings)

In the midst of this holiday season I haven't been craving turkey or ham, but rather this delicious Asian inspired beef dish. It's very easy to make and great with plain hot rice.

Happy Holidays Everyone!

1 tbsp coconut oil or another high temperature oil
3/4 lb beef top round or sirloin steak, cut into small strips across the grain
1 tsp sesame oil
3-4 cloves garlic, minced
2 tsp fresh ginger, minced
1/2 tsp chili oil or more to taste
1/2 cup water
1/4 cup reduced sodium tamari or soy sauce
1/4 cup rice vinegar
1/4 cup mirin (plain not seasoned) or rice wine
2 tbsp honey
1 bell pepper, seeded and cut into small julienne
2 tbsp water
1 tbsp cornstarch
2 green onions, thinly sliced at an angle

cooked rice for serving

Heat the oil in a wok over a high flame and fry the beef until it's browned. I had to do this in batches as my wok is small.

When the beef is browned, remove any extra fat and reduce the flame. Stir in the sesame oil, garlic, ginger and chili oil and cook for a minute or two.

Combine the water, tamari, vinegar, mirin and honey, then pour over the meat. When the liquid comes to a simmer, cover the wok and reduce the flame to the lowest setting. Cook for about 1 - 1 1/2 hours or until the meat is tender.

Add the bell pepper and cook another 10-15 minutes.

Combine the water and cornstarch and stir until it's smooth, then stir this mixture into the meat and peppers. Bring to a simmer and cook until the sauce has thickened; about 1-2 minutes.

Remove from heat and stir in the green onions. Serve with the cooked rice.

Romano Risotto with Radishes

(about 4 servings)

One of my favorite recipe sites is Epicurious, from Condé Nast. It contains recipes from numerous Random House cookbooks, Bon Appétit, Self, and the defunct magazines, Gourmet and House & Garden. Many of these recipes have been tested and the comments left by readers contain a wealth of information.

I especially love their Advanced Recipe Search. The other day I did a search for rice and romano cheese and this interesting recipe turned up; "Romano Risotto with Radishes".

The sharp radishes are quite lovely with the creamy rice.

recipe, adapted from Epicurious
risotto

2 tbsp butter

2 cloves garlic, minced
1 medium yellow onion, finely chopped
1 1/3 cups arborio rice
1 cup dry white wine.
4-5 cups vegetable or chicken broth, heated
3/4 cup grated Pecorino Romano
salt and freshly ground pepper, to taste

Melt the butter in a pot (I like using a small wok for this) and add the garlic and onion. Saute over low heat until the onions are soft. Stir in the rice and cook for about a minute.

Pour in 1/2 cup of wine and cook, stirring until most of the liquid has absorbed into the rice, then add the other 1/2 cup.

When all the wine is absorbed, add the vegetable or chicken broth 1/2 cup at a time until the risotto is tender and creamy with a slight bite. Lately I have been leaving it a bit on the "wet" side because the rice will continue to absorb the broth and thicken until it's served. If I've used up all of the broth and it could use a bit more liquid, I usually add a splash of wine, but water will do. :)

Remove from heat, stir in the cheese and check and adjust the seasoning with salt and pepper, if needed. Mine didn't need any as the broth I used was well seasoned.

radishes

1 tbsp white wine vinegar
1 tbsp olive oil

6-8 radishes, julienned, grated, chopped or sliced (whichever is easiest for you)
salt and freshly ground pepper to taste

1 tbsp finely sliced green onion

In a small bowl combine the vinegar, oil  and radishes. Toss and adjust the seasoning with salt and pepper.

Place the radish mixture over the cooked risotto. Sprinkle with the green onions and serve immediately.

Soba Noodle Salad

(6-8 servings)

I have been eating a ton of green salads of late and decided to change things up a bit this weekend with this delicious Asian style soba noodle salad. This dish is somewhat versatile in that you can add almost any bits of vegetables you have on hand. In the past I've used broccoli, asparagus, corn, peas, beans, even celery.

dressing
1 small clove garlic, minced
small piece of fresh ginger, grated (about 2 tsp)
1/2 cup soy or tamari sauce
1/4 cup mirin or rice wine
3 tbsp rice vinegar
1 tbsp hot sesame oil
2 tsp honey

salad
12oz soba noodles cooked as directed, drained and cooled
3 green onions, sliced
1 roasted red bell pepper, diced
1/2 cucumber, diced
1 medium carrot, shredded
1/2 small  bunch cilantro, chopped
1/4 cup dry roasted peanuts, chopped or lightly toasted sesame seeds (optional)

In a small bowl combine the garlic, ginger, soy sauce, mirin, rice vinegar, sesame oil and honey. Set aside.

Place the soba noodles, green onions, bell pepper, cucumber, carrot and cilantro into a large bowl. Pour over the dressing and toss.

Garnish with the chopped peanuts or toasted sesame seeds, if using.

Easy Beef Stew

( 4 servings)

It's been a while since I made stew and when I came across this recipe at CHOW, I felt inspired.

I changed proportions and ingredients somewhat because of what I had on hand. But, I followed the method of cooking the meat and onions first, then adding the remaining vegetables. The resulting stew was delicious and reheated beautifully the next day.

adapted from a recipe at CHOW
1/4 cup rice flour (or regular flour)
1 tsp salt
1 tsp freshly cracked pepper
1 1/2 lbs lean stewing beef, cut into 1-2 inch pieces
2 tbsp olive oil
1/4 cup water
1 large yellow onion, diced
1 tbsp double concentrated tomato paste
1/4 tsp dried thyme
2 small bay leaves
1 1/2 cups red wine
3 cups beef broth
1/2 lb mushrooms, cleaned and cut in half or quartered
2 stalks celery, diced
3 carrots, sliced
4 small Yukon Gold potatoes, diced (about 3/4 lb)
1 cup frozen green peas

Combine the rice flour, salt ad pepper until well mixed. Place into a large Ziploc bag and add the meat and toss.

Heat 1 tbsp of olive oil in a dutch oven or heavy pot with a tight fitting lid. Shake the excess flour mixture off the meat (keeping the excess in the bag) and add half the meat to the pot. Fry, the meat until browned and place into a bowl. Add the second tablespoon of oil to the pot and fry the remaining meat.

There was quite a lot of browned rice flour covering the bottom of the pot. It wasn't easy to scrape up and I didn't  want it to burn, so I added a quarter cup of water. I was then able to scrape up all of the flavorful browned bits from the bottom of the pot to which I added the onions. The water and rice flour mixture thickened up as it cooked coating the onions. There was a bit of flour, salt and pepper mixture remaining in the plastic bag which I sprinkled over the onion mixture as it was cooking.

Stir the tomato paste into the onions, then add the thyme, bay leaves, red wine and beef broth. Return the meat and its juices to the pot. Bring everything to a brisk simmer, then reduce the flame to low and cook uncovered for about 1 1/2 hours.

Stir in the mushrooms, celery, carrots and potatoes. Cover the pot and cook for another hour or until the vegetables are tender. Give everything a good stir about halfway through the cooking time.

Remove the bay leaves and check and adjust the seasoning if needed, with salt and pepper. Stir in the peas and cook for another 5 minutes until they are heated through. Serve.

This stew seems even more flavorful when reheated the next day!

Savory Chicken in Port Sauce

(about 4 servings)

This is a relatively simple chicken braise which is packed full of flavor. It's a great recipe for entertaining because once everything is in the pot you can leave it for an hour or so while you tend to other things. In the meantime your kitchen will fill with an amazing and inviting aroma as this tasty chicken dish cooks.

1 tbsp oil for frying, such as coconut
1 3/4 - 2 lb skinless and boneless chicken thighs, about 8 
salt and freshly cracked pepper
1 medium onion chopped, about 1 1/2 cups 
3-4 cloves garlic, minced or pressed
1 large tomato, diced
2 tsp sweet Hungarian paprika
1 bay leaf
2/3 cup tawny port
1 tbsp tomato paste
1 tbsp Dijon mustard
2 tsp apple cider vinegar
2-3 tbsp fresh parsley or cilantro, chopped

Heat the oil in a heavy pot with a tight fitting lid over a medium-high flame.

Sprinkle both sides of the chicken thighs with salt and pepper. Fry them until they are browned. Remove from pot and place onto a large plate. Lower the flame.

Add the onion and garlic. Saute for about 5 minutes until the onions have softened. Stir in the diced tomato.

Return the chicken to the pot as well as any juices that might have accumulated. Sprinkle the paprika evenly over the chicken and add the bay leaf.

In a measuring cup combine the port, tomato paste, mustard and apple cider. Pour this over the chicken and onion mixture. Bring everything to a simmer, cover the pot with a lid and set the heat to low.

Cook for about 45-60 minutes or until the meat is tender.

Remove the chicken to a warm serving plate. Increase the heat and simmer the sauce until thickened; 3-5 minutes. Taste and adjust seasoning, if needed. Remove the bay leaf. Spoon the sauce over the chicken. Sprinkle with the chopped parsley or cilantro and serve.

This braised chicken goes well with rice, roasted potatoes or buttered noodles.

Slow Cooked Pulled Pork

(about 6 servings)

A four pound pork shoulder roast might seem like a lot for six servings, but you'd be surprised how much of that ends up as rendered fat. I weighed the cooked meat after I removed the fat and bone. There were about two pounds of tender pork left.

This recipe becomes a two day process for me because I like to refrigerate everything overnight so I can remove as much of the cooled fat as possible.

Pulled pork is especially good served with corn salsa and cooked rice.

1 large onion, chopped, (about 1 lb)
1 bay leaf
4 lb pork shoulder or butt, with the bone
2/3 cup dry white wine
1/2 cup apple cider vinegar
3 tbsp double concentrated tomato paste
2 tbsp honey
2 tsp Worcestershire sauce
1 tsp Dijon mustard
3-4 garlic cloves, peeled
1 tbsp sweet paprika
1 1/2 tsp dried thyme
1 1/2 tsp cumin
3/4 tsp salt
3/4 tsp freshly ground black pepper
1/2 tsp coriander
1/4 tsp cayenne

Spread the chopped onion evenly over the bottom of the slow cooker and top with the bay leaf. Place the pork over the onions with the fat side facing up.

Place the remaining ingredients into the bowl of a food processor or blender and process until the mixture is completely smooth. Pour over the pork and cover the slow cooker with the lid.

Cook on low for about 8-10 hours or until the meat is fork tender. If you happen to be around, you can turn the meat over about half way through, but this isn't essential.

The tender meat will fall off the bone. Remove as much fat (and discard) from the meat as possible, then shred the meat with a fork. Place into a bowl and refrigerate overnight. Remove the bay leaf and place the sauce into the refrigerator overnight too.

The next day remove as much of the cooled fat (and discard) from the sauce as possible. Combine the sauce and pork and reheat everything.

This delicious pulled pork goes really well with corn salsa and rice.

Asparagus Soup

(2 - 3 servings)

Asparagus was on sale this week at Sprouts; 99¢ a pound. Beautiful slim green spears. I grabbed two bunches and munched on one as soon as I got home. I love raw asparagus, it reminds me of fresh green peas. The second bunch found its way into this soup.

1 lb asparagus
2 tsp olive oil
1/2 cup finely chopped shallots
a pinch of cayenne pepper
1/4 cup white wine such as Sauvignon Blanc or replace this amount with additional broth
2 3/4 cups vegetable broth
a small amount of olive oil
salt and freshly cracked black pepper
1 tsp white wine vinegar
2 tbsp heavy cream

Wash the asparagus and snap off any woody ends (I only had 4 of these) and discard.

Cut off the tips and set aside. Cut the remainder of the spears into thin slices.

Heat the oil in a heavy pot with tight fitting lid, over a low flame.

Stir in the shallots and saute them until they are translucent. Add the asparagus and stirring from time to time cook them slowly over low heat for about 10-15 minutes taking care they don't burn. Stir in a pinch of cayenne pepper.

Increase the heat slightly and stir in the wine, if using (otherwise skip this step). Cook until most of the wine has evaporated.

Pour in the broth, give everything a good stir and cover the pot with a tight fitting lid. Lower the heat and cook for about 20 minutes.

Preheat the oven to 400°F.

Lightly oil an ovenproof dish with olive oil and add the asparagus tips. Drizzle a few drops of oil over the tips and roll them a round a bit to coat them, then arrange them in a single layer. Sprinkle with salt and pepper.

Roast the tips for about 12-15 minutes or until you notice them lightly brown, then remove them from the oven.

Puree the soup either in a blender or with a hand held immersion blender until the soup is smooth. Stir in the vinegar, then taste and adjust the seasoning, if needed.

Return to the stove and stir in the heavy cream. Allow the soup to heat up again without bringing it to a boil, otherwise the soup might curdle.

Divide the soup between 2 or 3 bowls and garnish with the roasted tips. Enjoy.