main (303) dessert (180) soup (87) sides (65) starter (62) salads (35) mixology (25) breakfast (14)

Tuesday, March 24

Strawberry mousse with strawberry salad

Strawberries, hulled, halved;
sliced crosswise
8 ounces +
1 pound
Gelatin, unflavored powder
1 tablespoon
Cream, heavy
2 cups
Sugar, granulated
½ cup +
2 tablespoons
2 cups
Vanilla bean, halved lengthwise, seeds scraped
Lime zest, finely grated
2 teaspoons
  1. In a food processor, pureé the strawberries until smooth; you should have 1 cup; scrape into a bowl. 
  2. In a small bowl, sprinkle the gelatin over ¼ cup cream; let stand for 5 minutes. 
  3. In a small saucepan, stir ¼ cup cream with ½ cup sugar over moderate heat until the sugar dissolves. 
  4. Whisk in the gelatin mixture until dissolved; remove from heat. 
  5. In a large bowl, combine the mascarpone and vanilla seeds. 
  6. Using a handheld electric mixer, beat the mascarpone at medium speed until thickened, about 3 minutes. 
  7. With the mixer on, slowly drizzle in the gelatin mixture, and beat for 1 minute. 
  8. Fold in the strawberry pureé. 
  9. In a large bowl, beat the remaining 1 ½ cups cream at medium speed until stiff peaks form. 
  10. Fold the whipped cream into the mousse, and spoon into bowls.
  11. Refrigerate until well chilled, about 1 hour.
  12. Meanwhile, combine the sliced berries, 2 tablespoons sugar, and zest; let rest 20 minutes at room temperature. 
Recipe from Food&Wine Magazine, April 2015.

Monday, March 23

Crispy pork chops with warm fennel salad

Flour, all purpose
¾ cup
Fennel, ground
2 teaspoons
Salt, kosher

Pepper, freshly ground

1 large
2 cups
Pork chop, bone-in, meat pounded 1/8-inch thick
Butter, unsalted
2 tablespoons
Olive oil, extra virgin
5 tablespoons
Fennel bulbs, cored, thinly sliced
Lemon juice, fresh
2 tablespoons
Olives, oil-cured, pitted, chopped
1/3 cup
Fuji apple, finely chopped
Lemon wedges

  1. In a shallow dish, mix the flour and ground fennel; season with salt and pepper.
  2. In another shallow dish, beat the egg.
  3. In a third shallow dish, spread the panko and season with salt and pepper.
  4. Dredge the pork in the flour, shaking off the excess.
  5. Dip the pork in the egg, then dredge in the panko to coat; set aside.
  6. In a large skillet, melt 1/2 tablespoon butter in 1 tablespoon oil.
  7. Add two of the chops, and cook over moderately high heat until just golden on the outside and white throughout, about 2 minutes.
  8. Transfer the chops to a paper towel-lined plate.
  9. Wipe out the skillet, and repeat the process to fry the remaining two chops.
  10. Wipe out the skillet, and add the remaining 1 tablespoon oil.
  11. Add the fennel, and cook, stirring occasionally, until light golden and crisp-tender, about 3 minutes.
  12. Stir in the lemon juice and olives, and cook until the olives are warm, about 1 minutes.
  13. Stir in the apple, and season with salt and pepper.
  14. Divide the chops among plates, top with the salad and serve with the lemon wedges.
Recipe from Food&Wine Magazine, March 2015.

Monday, March 16

Pork & ricotta meatballs in Parmesan broth

Ricotta, fresh
8 ounces
Parmigiano-Reggiano cheese, grated + one large piece
¼ cup +
3x1” chunk
1 large
Breadcrumbs, dry
½ cup
Nutmeg, freshly grated
½ teaspoon
Salt, kosher
1 teaspoon +
Pepper, freshly ground
½ teaspoon +
Pork, ground
1 ¼ pounds
Olive oil, extra virgin
2 tablespoons
Chicken broth, low sodium
32 ounces
Peas, thawed if frozen
1 cup
Baby spinach
2 cups
Pasta, cooked

  1. In a large bowl, stir the ricotta and 1/4 cup Parmigiano with the egg, breadcrumbs, nutmeg, salt, pepper, and 1/4 cup water.
  2. Add the pork and mix until well combined; form 12 meatballs.
  3. In a large skillet, heat the olive oil.
  4. Add the meatballs and cook over moderate heat, turning occasionally, until golden all over, about 10 minutes.
  5. Stir in the broth and piece of cheese.
  6. Cover and simmer gently over moderate heat, stirring occasionally, until the meatballs are cooked through and the broth is slightly reduced, about 20 minutes.
  7. Stir in the peas and spinach, season with salt and pepper, and simmer until the peas are warmed through.
  8. In shallow bowls, spoon the meatballs and broth over cook pasta noodles.
  9. Garnish with Parmigiano and serve.
Recipe from Food&Wine Magazine, March 2015 issue.