I love chicken parm. This recipe takes it to whole other level. Simple and full of flavor.
I found cherries at my local for the first time this season. I made a rice salad with fresh cherries and feta and a grilled bacon crusted pork tenderloin with a red wine cherry sauce. I did not brine the pork per the recipe, I bought a tenderloin with bacon and black pepper already on it. I used a microwave 7 grain rice instead of farro, and feta instead of ricotta salata, https://simpleseasonal.com/entree/pork-tenderloin-with-cherry-sauce https://www.eatingwell.com/recipe/252625/cherry-almond-farro-salad/
I love a good spinach salad. I want it to hit all the notes. Red onion, bacon, chopped egg, Mushrooms, crumbled blue cheese or feta, and toasted walnuts. I had some leftover bacon jam and I changed up my normal maple dressing recipe to incorporate it. It was a winner.
1/4 C Maple syrup
2 Tbls cider vinegar
2 Tsp dijon
1/4 C Olive oil
1 Heaping tbls of onion jam (if using)
Salt and pepper to taste
Whisk the syrup, vinegar and mustard together until combined. Whisk in the onion jam, salt and pepper. Slowly whisk in your oil until incorporated.
This recipe came from Alex Snodgrass’s new cookbook “The Comfortable Kitchen”. I used ground beef instead of lamb and added in a few ingredients to the filling to bulk it up. I added some oven roasted eggplant and toasted pine nuts. The bitter radicchio works so well with all the richness from the meat and sauce.
I do a lot of breakfast hashes. This one was one of the best. I made drunken carne tacos for Cinco de Mayo and I had some of the shredded beef in chile sauce leftover and a few other things that became this hash. Smokey, crispy, creamy and bright. I sauteed some diced poblano, red onion, and mushrooms. When they were tender I added in some black beans and some of the shredded beef and sauce. I browned some already cooked new potatoes in a skillet and added those last. Topped the the has with a over easy egg and some cilantro lime hollandaise, cilantro and queso fresco.
2 Large egg yolks
1 1/2 Tbls of lime juice
A handful of cilantro
1 Tsp hot sauce-more to taste
1/4 Tsp salt
Cumin to taste
6 Tbls of butter
Place the butter in a small sauce pan over low heat to melt. Put all of the ingredients except the butter in the blender and puree until the cilantro is well incorporated. Turn the heat up on the butter until it just starts to boil. Turn on the blender and remove the center on the lid and slowly pour in the hot butter. Puree until thick about 1 minute.
This dish is so full of flavor. The soubise is kind of benign on its own. But with all this boldly spiced cauliflower and the sweet and sour cherries it is a really nice edition. I love the chew of the farro. http://www.finecooking.com/recipe/charred-cauliflower-grain-bowl-with-farro-and-soubise
This was utterly amazing! Creamy and crunchy from the walnuts and the phyllo. I had to gild the lily and top it with parmesan. http://www.finecooking.com/recipe/mushroom-leek-and-walnut-phyllo-pie
The dumplings were a little work, but well worth it!!! The rye and caraway go so well with the dijon suace!www.finecooking.com/recipe/rye-caraway-schupfnudeln-with-seared-pork-and-dijon-cream-sauce
This dish was all about the freshness of the tomato. The contrast with the creamy risotto and the acidic tomato was so good. The fresh fennel fronds on the top really added to the flavor of the dish. https://www.jamieoliver.com/recipes/rice-recipes/roasted-tomato-risotto/
My first ever souffle. They were a little to brown. But fluffy. I served them with a wonderful asparagus soup. https://www.thespruceeats.com/basic-cheese-souffle-recipe-913097 https://www.jamieoliver.com/recipes/asparagus-recipes/asparagus-quiche-soup/