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Thursday, April 24

Pork chop Milanese with arugula salad

Active: 40 minutes; Total: 40 minutes; Yield: 4 servings

Pork chops, bone-in, rib-cut, about ½-inch thickness; frenched, fat and membrane removed, pounded to ¼-inch thickness 

4

Salt, kosher

1 ½ teaspoons +
½ teaspoon + 
¼ teaspoon

Pepper, freshly ground

½ teaspoon +
½ teaspoon +
¼ teaspoon

Flour, all-purpose

½ cup

Eggs; beaten

3 large

Breadcrumbs, plain

1 cup

Parmesan cheese, grated

½ cup +
½ cup

Italian seasoning blend

1 ½ teaspoon

Canola oil

¾ cup

Arugula

4 cups

Olive oil, extra-virgin

1 tablespoon

Vinegar, white wine

1 tablespoon

Tomatoes, cherry; cut in half

½ cup

  1. Preheat the oven to 200°F. 
  2. Set a wire rack on a large rimmed baking sheet; set aside. 
  3. Season the pork chops evenly with 1 ½-teaspoons salt and ½-teaspoon pepper. 
  4. Place the flour in a large, shallow bowl. 
  5. Place the eggs in another large, shallow bowl. 
  6. In a third large, shallow bowl, stir together the breadcrumbs, ½-cup cheese, Italian seasoning, ½-teaspoon salt, and ½-teaspoon pepper. 
  7. Working in batches, dredge the chops in the flour, shaking to remove excess; dip in the egg, letting excess drip off. 
  8. Dredge in the breadcrumb mixture, patting to adhere; transfer the coated chops to a parchment paper-lined work surface. 
  9. In a large skillet, pour canola oil in to a depth of ¼ an inch; heat over medium-high heat until shimmering. 
  10. Working in batches, cook the chops until golden brown and a thermometer inserted near, but not touching, the bone registers 140°F, 2 to 3 minutes a side. 
  11. Place the chops on the prepared wire rack on a baking sheet, and sprinkle with salt to taste; transfer to the preheated oven to keep warm while preparing the remaining chops and salad. 
  12. Combine the arugula and ½-cup cheese in a medium bowl. 
  13. Sprinkle with salt and pepper, and drizzle with olive oil and vinegar; toss to combine, and garnish with tomatoes. 
  14. Serve salad with the pork chops. 
Recipe from Food & Wine Annual 2025.

Tuesday, April 22

Chicken & mushroom coconut curry

Active: 50 minutes; Total: 1 hour; Yield: 4 servings 

Coconut oil, unrefined

2 tablespoons

Chicken legs, skin on, bone-in; pat dry

4

Salt, kosher

1 ½ teaspoons

Mushrooms, cremini; quartered

1 cup

Shallot; finely chopped

1 large

Garlic; finely chopped

3 large cloves

Curry powder

1 tablespoon

Turmeric, ground

1 teaspoon

Coconut milk; well shaken and stirred

13.5 ounces

Water

1/3 cup

Fish sauce

1 tablespoon

Coconut milk, evaporated

½ cup

Cilantro, freshly chopped

Garnish

Chile oil

Garnish

  1. Heat the coconut oil in a high-sided medium skillet over medium-high heat. 
  2. Sprinkle the chicken evenly with salt. 
  3. Place the chicken in the skillet skin side down; cook, undisturbed, until the skin is golden brown and crispy, about 8 minutes. 
  4. Transfer to a plate, reserving the rendered fat in the skillet; set aside. 
  5. Add the mushroom to the skillet; cook over medium-high heat, stirring occasionally, until golden brown, 6 to 8 minutes. 
  6. Add the shallots; cook stirring often, until softened, abut 3 minutes. 
  7. Add the garlic, curry powder, and turmeric; cook, stirring constantly, until fragrant, 30 seconds. 
  8. Stir in the coconut milk, water, and fish sauce until combined. 
  9. Return the chicken to the skillet, skin side up. 
  10. Bring to a simmer over medium-high heat. 
  11. Reduce heat to medium-low; cook, uncovered, swirling the pan occasionally, until the sauce is thickened and a thermometer inserted in the thickest portion of the chicken registers 165°F, 20 to 25 minutes. 
  12. Transfer the chicken to a shallow serving bowl. 
  13. Add the evaporated coconut milk to the skillet, and stir to combine; pour the curry evenly over the chicken. 
  14. Garnish with cilantro and chile oil, and serve with rice. 
Recipe from Food & Wine Annual 2025.

Friday, February 14

Braised turnips with miso

Active: 15 minutes; Total: 40 minutes; Yield: 4 servings

Turnips, white, peeled, halved

1 pound

Butter, unsalted

2 tablespoons

Water

¾ cup

Vinegar, sherry

1 tablespoons

Salt

Pinch

Miso, white

2 tablespoons

Honey

1 teaspoon

  1. If the turnips come with greens, wash and chopped them; set aside. 
  2. Place the turnips, butter, water, vinegar, and salt in a high-sided medium skillet. 
  3. Bring to a boil, cover, and reduce heat; simmer gently for 20 minutes. 
  4. Uncover, and reserve about ¼ cup of the cooking liquid from the pan. 
  5. Bring the heat up to medium-high; continue to cook the turnips in the remaining liquid until it has almost evaporated and the turnips are tender and glazed, about 5 to 8 minutes. 
  6. Meanwhile, in a small bowl, whisk the reserved liquid with the miso paste and honey, until smooth. 
  7. Pour the miso mixture in with the turnips, add the greens if you have them, mix well, and cook for 1 minute to heat through; serve warm. 
Recipe from Fred Hutch’s CookForYourLife.com.

Hakka-style salt-baked chicken

Active: 40 minutes; Total: 4 hours 15 minutes; Yield: 4 servings

Chicken, whole

4 pounds

Ginger, fresh, unpeeled, cut into 5 slices

1-inch piece

Scallions, cut into 1 ½-inch long pieces

2 medium

Rice wine or dry sherry

1 ½ tablespoons

Cilantro

5 sprigs +
2 sprigs

Star anise, whole, coarsely crushed

1

Rose dew liqueur or extra-dry vermouth

1 tablespoon

Salt, kosher

4 ½ pounds +
¼ teaspoon

Chinese chile sauce

1 tablespoon

Water, hot

1 tablespoon

Vinegar, rice

1 teaspoon +
2 tablespoons

Sugar, granulated

½ teaspoon +
1 teaspoon

Garlic, finely chopped

4 teaspoons

Ginger, peeled, finely chopped

1 tablespoon

Oil, corn or peanut

2 tablespoons

  1. Remove and discard giblets; trim excess fat; pat chicken dry with paper towels. 
  2. Smash the ginger and scallions on a cutting board with the broad side of a knife blade. 
  3. Rub the chicken cavity with rice wine; stuff with the smashed ginger and scallion, 5 cilantro sprigs, and crushed star anise. 
  4. Pull the chicken legs together, and truss tightly with butcher’s twine; tuck the wings back behind the neck. 
  5. Brush liqueur evenly over the chicken skin. 
  6. Place the chicken, breast side up, on a wire rack; let stand at room temperature in an airy place until the skin is dry to the touch, about 2 hours. 
  7. Wrap the chicken in a single layer of loose-weave cheesecloth; bunch together extra cheesecloth above the breast, tying into a knot or with a piece of string; trim off excess cheesecloth. (The chicken should be tightly wrapped in a bundle.) 
  8. Preheat oven to 275°F. 
  9. Place 4 ½-pounds salt in a large, heavy, ovenproof stockpot that is just wider than the chicken and will hold the chicken snugly. 
  10. Heat over medium-high, stirring often, until the salt is very hot to the touch, about 8 to 10 minutes. 
  11. Remove and reserve 7-cups salt from the stockpot, leaving about 1 inch of salt on the bottom of the stockpot. 
  12. Place the cheesecloth-wrapped chicken in the stockpot, breast side up, and cover completely with the reserved hot salt. 
  13. Cover the stockpot; bake in preheated oven until a thermometer inserted in thickest portion of the chicken registers 160°F, about 1 hour and 30 minutes. 
  14. Remove from oven; let the chicken stand in stockpot for 20 minutes. 
  15. Hakka chile sauce: Whisk together chile sauce, water, 1-teaspoon vinegar, and ½-teaspoon sugar in a small bowl until the sugar dissolves; let stand 15 minutes before serving. 
  16. Hakka garlic sauce: Whisk together 2-tablespoons vinegar, garlic, and 1-teaspoon sugar until the sugar dissolves; let stand 15 minutes before serving. 
  17. Hakka ginger sauce: Place 1-tablespoon ginger in a small, heavy serving saucer; heat the oil over medium-high heat until nearly smoking, then pour over ginger; stir to combine; sprinkle with salt, stir again; serve warm or at room temperature. 
  18. Gently remove the chicken from the stockpot, holding the knotted cheesecloth on top and pushing the salt aside. (Try not to tip the chicken, so the juices do not spill.) 
  19. Carefully transfer the chicken to a platter, and remove the cheesecloth; discard the salt in the stockpot. Remove the trussing strings from the chicken; remove and discard solids inside the cavity of the chicken. 
  20. Serve the chicken warm or at room temperature; chop Chinese-style into bite-size pieces; garnish with remaining cilantro sprigs, and serve with the sauces. 
Recipe from Food & Wine Chicken.

Wednesday, October 16

Crostini neri

Active: 15 minutes; Total: 30 minutes; Yield: 8 servings

Carrot, minced

1 medium

Celery, minced

1 stalk

Onion, red, minced

1 small

Rosemary, fresh, minced

2 tablespoons

Sage, fresh, minced

2 tablespoons

Olive oil, extra virgin

2 tablespoons

Salt

Pinch

Bay leaf

1

Chicken livers, cleaned, chopped

1 pound

Capers, rinsed

2 tablespoons

Anchovy paste

30 grams

Butter, unsalted

60 grams

  1. In a medium saucepan over medium-low heat, warm the oil, and then add the vegetables and herbs with a pinch of salt; sauté for 10 minutes. 
  2. Add the livers with the bay leaf; stir with a wooden spoon until browned nicely. 
  3. Cook for 20 minutes, stirring occasionally. 
  4. Stir in the capers, anchovy paste, and butter; remove and discard the bay leaf. 
  5. Transfer the mixture to a food processor, and pulse until smooth. 
  6. Serve with toasted bread. 
Recipe modified from VisitTuscany.com.