Archive for the ‘Dinner’ Category
This meal has all the hallmarks of great go-to weekday meal: quick, simple, healthy, uses 1 baking dish and one pot, and is knock-your-socks-off delicious. You can stop at the grocery store on the way home, and an hour later, be eating dinner. This recipe was inspired by my friend Zach, who many years ago in college told me about his favorite way to make salmon. It was ridiculously simple (3 ingredients: salmon, soy sauce and brown sugar) and it was phenomenal. Since then I have built on his recipe, done it on the grill, in pans, and in the oven, and have arrived at what I think is my favorite iteration of the dish. The majority of the ingredients are “pantry items”, so usually all I have to buy is fish and fresh veggies:
Apricot, Prune and Gorgonzola Stuffed Pork Tenderloin, Wrapped in Prosciutto, with a Mushroom Sherry Sauce
Quite possibly the longest recipe title to date, today’s post was born from the combination of a simple stuffed pork loin married with one of my favorite appetizers, the “Devil on Horseback”. While there are variations on the theme, the dish as I know it is a fig, stuffed with gorgonzola, wrapped with bacon, and cooked until caramelized. This pork loin dish combines fruit (prunes and apricots) with cheese (gorgonzola) and cured pork (prosciutto) finished with a mushroom sherry sauce. How can you possibly go wrong?
A new discovery of mine is that the “centric” channel on my cable network runs The Cosby Show for 10 hours a day on the weekends, along with additional reruns on weekdays, right around the time when I am cooking. If you used to watch The Cosby Show, and haven’t in a while…you should really check it out again. It’s fantastic, and even better as an “adult” instead of a “child”. Lots of good lessons and references I certainly didn’t appreciate when I was 8.
A recent episode featured Dr. Huxtable hiding in his office with a special pizza that he was attempting to keep to himself, given that his family upstairs would have eaten the entire thing if they had found it before him. All the man wants to do is read his paper and eat his pizza in peace. He’s a doctor, and the provider for the family…is that too much to ask?
The pizza is as follows: black olives, sausage, anchovies. As soon as I heard that, I wanted to try the pizza. So, tonight, after trivia at Tigin Pub, we decided to have Colony Pizza of Stamford make us a Cosby Pizza.
It was as delicious as it sounds. Anchovies aren’t for everyone, but don’t knock them until you try them!
I will be having the “Cosby Pizza” again. My goal is to get Colony to learn the ingredients to the “Cosby Pizza” so that eventually I won’t have to tell them what to put on it.
The only addition, which is required on all pizzas, is crushed red pepper.
Last week’s Food52 contest was for “Your Best Pasta with Seafood”. I entered my pasta with smoked salmon, cream and dill, but I didn’t make the cut. The winner was LastNight’sDinner, who submitted a recipe for Linguine with sardines, fennel, and tomato. She describes it as “pantry meal” because the majority of the ingredients are things that you can always keep on hand, and this dish can be thrown together in 10 minutes. It packs a lot of flavor, uses sustainable seafood, and it definitely deserved to win! Here is a link to the post on Food52. The only thing I did differently was to add some parmesan cheese (because that always makes pasta better!)
Every once in a while you just need to have a good steak. In the summertime you can always throw a few on the grill, but in the winter the idea doesn’t usually come up as frequently. I have started cooking petite filets in a cast iron skillet, searing them on the outside before finishing them under the broiler. For those of you in New York and CT, Fairway sells them in 2-packs, which is perfect. They come out with a little crust, very juicy and tender, and they cook in less than 10 minutes. Throw in some sauteed brussel sprouts with some cayenne and parmesan, and you’ve got a quick, easy meal that doesn’t have to wait for a special occasion or an outdoor grill.
Every once in a while you need to have a meal ready on short notice, and you want something relatively healthy and definitely tasty. Seared tuna is a great way to go in this situation. Almost zero prep time, 5 minutes in a pan, and you have dinner. Throw some sauteed vegetables with miso butter (cribbed from Momofuku, of course) in there and you’ve got a meal that looks like it came from a high-end restaurant right in front of you, in 10 minutes. All you need is a good source for fresh tuna, of course:
It has been a long time since I have contributed to Food52, and I’ve felt like a total slacker. But this week’s contest was for “Your Best Seafood Pasta”, and anyone who reads this blog with any frequency knows that I cook lots of seafood, and lots of pasta, so I had to work up something great to submit to this contest. What I decided to do was a twist on a traditional recipe that I’ve been cooking for years (the first iteration of this dish was when I was back in High School in Arizona, and my Mom would have leftover salmon, and my favorite dish in the world was fettuccine alfredo).
See, this dish is GOOD FOR YOU, because it has peas and salmon in it! Nevermind the cream, butter, and pasta. It’s totally healthy. Or something…
Wintertime is the perfect time for soups. Thick, hearty, hot soups that can make a meal. Every winter for many years I’ve made this soup, which is quick and easy, and the leftovers will last for a week of lunches. Add home made croutons, and you’ve got a quick, satisfying meal with only 6 ingredients.
It has been a year since I started this blog, and though I have had a bit of a hiatus these past few months (moving to a new apartment, skiing for the holidays, fracturing my humerus while skiing for the holidays) I am finally moved in, beginning to heal, and ready to start cooking again! To mark the occasion, I’d like to share a dish that has become like an old friend, one that I can cook in my sleep (and you will be able to as well…it’s not hard!), and one that actually inspired me to start LeChef’s Kitchen one year ago. Cabernet Braised Short Ribs, Gorgonzola Polenta, fresh herb gremolata:
Yesterday I went to the beach to watch the sunset, and it happened to be low tide. I had planned to make a big pot of red sauce with spaghetti for dinner, but as I walked out onto the flats I saw the telltale marks of a clam bed, and within 5 minutes I had a dozen steamers. Dinner plans changed from a red sauce to a white wine and butter sauce with clams.