Pickled Pork Loin and Onion

It’s always nice when an experiment succeeds. I like pickling ramps and onions. I like brining pork. I wondered what would happen if I combined the two. In this case, I created a pickling brine and used it on both red onions and pork loin, which were then┬áserved together. Big hit. The key is doing… Continue reading

Lamb Shanks, Lentils and Red Wine

1 lb black lentils (french/puy lentils can be used instead) 5 lamb shanks 1.5 vidalia/sweet onions, finely diced (or red onions) 4 cloves of garlic, minced 3 carrots, halved across the length 1 stalk of celery, halved across the length 2 tbsp olive oil 3 tbsp pork lard (optional) bottle of red wine (such as… Continue reading

Smoked Beef Braise

Yesterday for a dinner party I decided to add a new flavor to a beef braise: smoke. The results were quite a hit when combined with the braising sauce. The cut was a 4 pound boneless chuck. I gave it a dry rub of: 3/4 tsp black peppercorns 1 tbsp coriander seed 1 tbsp ground… Continue reading

Lime and Manchego Corn Salad

This summer my friend Veronica made a delicious corn salad one evening for a family bbq, and I’ve been riffing off of it ever since. 5 or 6 ears of corn, cooked and kernels removed juice of 4 or 5 limes large handful of cherry peppers, halved half of a small red onion, finely diced… Continue reading

Lime and Jalapeno Brined Pork Chops

I’ll have to add some photographs later, but I wanted to record this experiment for future use. Brine (for two pork chops) 2 limes 2 garlic cloves, minced 1 red (or green) jalapeno pepper, very thinly sliced handful of cilantro, chopped 1.5 tsp salt 1 tsp sugar red vinegar olive oil Quarter the limes and… Continue reading

Shiitake and Manchego Risotto

I think there are three key things to a good risotto. First, making a decent broth. Second, constant stirring. Third, not overcooking it. I’ll often have broth in the freezer, made with the remains of a roast chicken, but in this case, we were without, so earlier in the day I made a turkey-based broth…. Continue reading

Peasant Stew (a simple cassoulet)

Fall brings braising back into my kitchen, and my favorite thing to braise is pork shoulder. Not only does it make a spectacular meal in it’s own right, but it gives you the perfect material for follow-on dishes, whether chili or tacos or in last week’s case, a cassoulet-inspired peasant stew. There are a myriad… Continue reading

Mussels in Ginger Coconut Milk Broth

(serves 2 people) 1 lb mussels 1 small onion, thinly sliced then roughly chopped 2 cloves of garlic, thinly sliced 1 thumb-sized knob of ginger, peeled and thinly sliced 1 TSP tomato paste 1 can of coconut milk 1 fresh hot pepper (or dried hot chili pepper flakes) 1/2 cup of dry vermouth or white… Continue reading

Littleneck Clam and Watercress Soup

This is a riff off of my grandmother’s oyster stew recipe, which I’ve adapted for clams and lightened up a bit. Lisl loved it. Great with a crisp white wine. Ingredients 24 littleneck clams 1 onion, diced 3 stalks of celery, diced 1 clove of garlic, minced watercress, loosely chopped 2 tb of butter 1… Continue reading