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.
This soup is not only a feast for the eyes but flavorful as well. A happy contrast between hot and creaminess. If you find it too spicy add a bit more sugar. If you think it is too bland and needs a bit more zing, add a dash of soy sauce or a squirt of lime juice.
Tender roast pork and a brightly colored vegetable salad with a sweet and tangy homemade dressing. A bit of work, beforehand but the result is worthwhile. After all, this is not your average salad.
Avgolemono sauce is a classic Greek sauce. It is lemony, silky and can be served with just about anything. It takes a few minutes to make and it turns a simple dish into an elegant one.
An impromptu elegant dish is done in 30 minutes and in one skillet. Orzo pilaf, a simple stovetop dish is a perfect sidekick to it. Dinner is served in no time.
A pork tenderloin recipe with a delicious and festive twist. Pork tenderloin is very tender meat found under the topside of the pig’s backbone, not to be confused with pork loin. Oven roasted potatoes pair perfectly with this dish.
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.
Very popular in my house and much better than ordering a takeout. The addition of roasted cashews gives an addictive nutty flavor to the dish and red pepper flakes add the extra kick.
Chicken Involtinis – Chicken Roll-ups – are a snap to make and look impressive enough to serve at a dinner party. Ask your butcher to cut the chicken breast cutlets thin. It will make rolling up easier. Depending on the size of the cutlets you may double the recipe.
The recipe is an adaptation of the ubiquitous Fabada Asturiana, a recipe of humble origins from the Asturias region in Spain, traditionally cooked with large white beans, meat leftovers and blood sausage. I substitute the latter with spicy kielbasa.
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.
Tender rabbit meat in a savory sauce of herbs and spices. The original recipe from Tuscany calls for a hare but we’ll use the more easily available rabbit. Its mild flavor is similar to veal or chicken and it’s high in protein and low in fat.
A variation of Guatlles amb Vinagreta, a traditional Catalan dish made with quails. In the US quails are hard to come by outside the mega cities. I use Rock Cornish game hens, also known as Cornish game hens.
Comfort food made with leftover Brussels sprouts from Thanksgiving gatherings. The addition of a spicy sausage like andouille and pickled red onions provides enough flavoring to the entire dish.
Poulet Grillé aux Herbes de Provence is is a very popular dish in France. Easy, tasty and liked by everyone, the French version of fast food.
Slices of poached chicken breast in tuna sauce garnished with capers and lemon slices served at room temperature.
Fagioli con Cotechino, a hearty dish from the Emilia-Romagna region in Northern Italy. Cotechino is a fresh pork sausage, Kielbasa is a good substitute.
A hearty dish, serve it with a side of roasted potatoes, green vegetables or a nice crunchy bread to mop up the sauces.
The essence of this dish is the combination of sweet and hot elements. Avoid the urge to cook the lamb too quickly.
Agnello con Carciofi, a traditional dish, dearly loved in Italy. Braising lamb with artichokes in a rich tomato herb sauce is an elegant way to present it.
A garlic studded pork tenderloin with an almond vinaigrette, the result: a fusion of nutty and meaty flavors served on a bed of bitter greens like arugula (also known as rocket or rucola). A tasty recipe from Umbria in Italy.
An ideal summer meal with little kitchen heat. A Moroccan inspired dish with two refreshing companions done in 45 minutes or less. While chicken is baking you have plenty of time to prepare the couscous salad and the parsley yogurt pesto.
In Greece, this dish is known as Kolokithakia Gemista Me Kima. Serve it with roasted potatoes, cherry tomatoes, and the Avgolemono Sauce, a lemon-egg sauce – delicious!
Arista di Maiale con Pomodori e Finocchio, a flavorful dish from Tuscany. Fennel, which grows wild in the Tuscan hills, imparts a light and refreshing flavor that seeps into the roast while cooking.
This Thai inspired chicken recipe combines the golden color of turmeric with coconut milk and tangy lime. The result is spectacular. Jasmine Rice with Shredded Coconut and Cilantro turns dinner into something special without extra work.
Yield: 4 Time: 45 minutes Cassolette d’Escargots aux Champignons, a traditional recipe in France. Escargots have …
Petti di Pollo Ripieno di Spinaci makes for a stylish main course for a dinner party. Don’t be discouraged by the several stages involved in the preparation. The dish can be made ahead of time.
Rabbit meat is low fat and has a delicate flavor. Coniglio con Finocchio e Pancetta, a classic dish from the Marche region in Italy, uses fennel which has a subtle anise flavor.
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.