A “sheltering” recipe that answers the call for a tasty, quick, and simple meal. Nothing fancy, easy to prepare, in other words, “soul food” to dig in. Fresh fennel and good pork sausage links should not be difficult to find.
Once in a while I have to go back to some old favorites and Pork Cutlets Parmigiana is one of them. It’s a real picker-upper, real soul food, an Italo-American classic. Memories of Marco Polo Restaurant in Brooklyn’s Cobble Hill neighborhood! Alas, they have upgraded their menu to serve todays more monied crowd. Similar to Spaghetti with Meatballs this dish did not exist in Italy originally.
A sweet and hot dish that is reminiscent of a much loved American-Chinese take out, General Tso’s chicken. In this recipe, maple syrup or honey provides enough natural sweetness and lets the chicken crispness shine through. It’s less sweet than your run-of-the-mill take out and can be prepared in less time than making a call and getting the delivery.
Carne de Porco à Alentejana, a popular stew recipe of pork and clams from the Alentejo region in Portugal. The Alentejo, the region east of Lisbon, beyond (além) the river Tejo, is known for its rural beauty, ancient towns and villages and its excellent food and wine. A burst of flavors, a true representative of Portuguese cooking.
Haricots Blancs à laVillagoise is a real soul food recipe for the winter season from the Vaucluse region in the Provence. Coco Beans are fresh, white shell beans, almost round. Their green pods turn yellow or red when mature. They are much loved in France and the preferred choice for dishes using white beans. If you can’t get Coco Beans use the Great Northern white beans or Cannellini beans.