The pig and the butternut squash.
A match made in heaven, that’s what it is.
Butternut squash roasting with garlic, rosemary, coriander in the oven.
Pancetta crisping , pork chops sautéing.
So easy to do.
A great weeknight supper.
A grand candlelight dinner at home for two.
Pan Sauteed Pork Chops with Roasted Butternut Squash and Crisped Pancetta
With kudos to Jamie Oliver and Blue Kitchen
Preheat oven to 400.
Spray baking sheet with Pam.
1 large butternut squash, sliced in half lengthwise, peeled, seeds removed, sliced in half, then lengthwise again to make half moons
1 large tbsp coriander seed, crushed in mortar and pestle
Coarse salt and freshly ground black pepper
2 long red dried chiles
8 garlic cloves, smushed
Several sprigs rosemary, stripped
Extra virgin olive oil
Spread butternut squash over baking pan sprinkle with the crushed coriander. Add the rosemary sprigs, add the peppers, add the garlic drizzle with olive oil season well bake 30 minutes.
3 ounces pancetta, chopped
2 large boneless pork chops
Extra virgin olive oil
Coarse salt and freshly ground black pepper
Fresh Italian parsley, chopped
In a large cast iron skillet, heat a couple of good swirls of extra virgin olive oil. When oil is wavy add the chopped pancetta and cook about five minutes or so over medium high heat until crispy. Turn heat down a bit, so the oil doesn’t smoke and add the pork chops. Cover and let cook 5 minutes. Don’t disturb them.
Turn them over and cover and cook 5 more minutes. They’ll get a nice crust on them this way.
Remove from heat, let sit for a couple of minutes.
Plate the squash first, add the porkers on top of the squash and sprinkle with the cooked pancetta and chopped Italian parsley.
Serves 2 very happy peoples with leftovers for the lunch.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Saturday, November 14, 2009
Pan Sauteed Pork Chops with Roasted Butternut Squash and Crisped Pancetta
Sunday, November 1, 2009
Pan Sauteed Halibut with Red Bell Pepper, Capers and Toasted Cumin
Halloween night.
Cold and clear.
Perfect for “ghoulies and ghosties and long leggedy beasties and things that go bump in the night.”
World Series on the tube. The rain stops in Philly.
Star Wars creatures at the front door.
Once the trick or treaters are done., filets of halibut waiting on the stove are quickly cooked in a bit of olive oil and butter, a tasty topping of sautéed red bell peppers, garlic confit, capers and toasted cumin at the ready.
A dish to please any ghoul or baseball fan alike.
Pan Sauteed Halibut with Red Bell Pepper, Capers and Toasted Cumin
Adapted from Bistro Cooking by Patricia Well
2 5 ounce halibut filets, seasoned with coarse salt and freshly ground black pepper
2 red bell peppers, sliced into strips
2 tbsp capers
2 tsp whole cumin seeds, toasted
1 tbsp garlic confit, chopped
1 tbsp butter
Extra virgin olive oil
In a medium skillet over medium high heat add a couple of swirls of extra virgin olive oil. When oil is wavy looking, add the red bell peppers and stir, lowering heat so they can cook and soften for about 10 minutes. Add the garlic confit, capers and toasted cumin seeds. Stir to combine and cook five minutes. Keep over low heat.
In a medium cast iron or non stick skillet, over medium high heat, add a couple of swirls of extra virgin olive oil. When olive oil is wavy add the butter. Butter will foam and as soon as foam subsides add the halibut. Let cook about 3 minutes, depending on the thickness of the fish and turn. Cook 3-4 minutes on the other side. Monitor the heat so the butter does not get too brown.
Put the fish on the dinner plates. Swirl the red bell pepper mix into the pan you have just cooked the fish in and pour over the fish.
Serves 2.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Saturday, October 10, 2009
The Ultimate Chicken Spaghetti
Chicken, tomatoes, spaghetti, black olives and cheddar cheese.
Baked in the oven.
School Food circa 1965.
Don’t get me wrong, I love this stuff.
But I’m not 9 years old and my taste for chicken spaghetti has grown up.
Roasted fennel, red peppers, onions, garlic tossed with chopped roast chicken and tomatoes.
Kalamata olives, whole wheat spaghetti and fresh baby spinach.
Manchego cheese.
Now that’s Chicken Spaghetti.
The Ultimate Chicken Spaghetti
1 large fennel bulb, sliced thin
1 large sweet red onion, sliced thin
1 large sweet yellow onion, sliced thin
10 fat garlic cloves, smashed
2 large red bell peppers, sliced thin
A couple of good swirls of extra virgin olive oil
3 tablespoons fennel seeds
2 good shakes crushed red pepper flakes
1 cup Kalamata olives pitted and sliced in half, optional
1 28 ounce can diced san Marzano tomatoes, drained
2 cups roasted chicken, chopped
3 cups baby spinach
1 cup grated Manchego cheese
whole wheat spaghetti to serve 3
Put the water on to cook the spaghetti.
Preheat the oven to 450 degrees. Put the pan in the oven as it preheats.
Toss fennel, onions, garlic, peppers with the olive oil and add the red pepper flakes and fennel seed. Season with coarse salt and freshly ground black pepper to taste.
Pull out the oven rack the sheet pan is on very carefully to the point where you can add the fennel mix. Stir onto pan…be very careful. Roast for 15 minutes. Add the chicken, tomatoes, olives and stir well. Roast until fennel is tender. Cook the pasta.
Take chicken mixture out of oven and put in large bowl, toss with the spinach. Drain the pasta, add to the bowl and add the cheese, tossing to incorporate. Season to taste with coarse salt and freshly ground black pepper.
Serves three generously.
**Thanks to The Splendid Table's How to Eat Supper for the fennel garlic onion roast inspiration.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Sunday, October 4, 2009
Ground Lamb Burgers with a Sweet Leek, Fennel and Sundried Tomato Confit
The blogger stands, yet again, in front of the refrigerator.
Ingredients present themselves.
Ground lamb.
Pancetta.
Fennel.
Prosciutto.
Leeks.
A light bulb goes off over said blogger’s head.
A bit of chopping, a bit of sautéing, a glass of wine, Joni Mitchell sings softly in the background.
A pretty damn good meal for a weeknight appears on the plate.
The blogger smiles.
Ground Lamb Burgers with a Sweet Leek, Fennel and Sundried Tomato Confit
1 lb ground lamb
2 ounce pancetta, chopped
2 ounces prosciutto, chopped
Coarse salt and freshly ground black pepper
Juice of 1 lemon
1 tsp crushed red pepper flakes
Combine lamb, prosciutto and pancetta in bowl and season with salt and freshly ground black pepper. Add red pepper flakes and lemon juice and mix well. Form into nice sized patties and let sit thirty minutes.
1 small leek, rinsed well and chopped
3 fat garlic cloves, smashed and chopped
1 small fennel bulb, sliced
1/3 cup chopped sundried tomatoes in oil
¼ cup roasted chicken stock
In a large skillet over medium heat, add a couple of swirls of extra virgin olive oil and when the oil shimmers, add the leeks and cook until soft, about 10 minutes. Add the fennel and garlic and cook another 10 minutes, adjusting the heat so they do not burn. Raise the heat and add the chicken stock and after it cooks down add the sundried tomatoes. Keep warm over low heat.
In heavy skillet over medium to medium high heat add a swirl of extra virgin olive oil. When it shimmers, add the lamb burgers and cook about 8 minutes, or until browned. Flip the burgers and cook until done to your taste, about 8 minutes for medium, 10 for well done.
Plate the burgers, top with the confit and enjoy.
Makes 3 good sized portions.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Wednesday, September 16, 2009
Chicken Liver Pate
Round the Red Brick Ranchero, we like to celebrate “the Golden Hour.”
It’s the time right before sundown when Groom and I sit down with a glass of wine or a cocktail and reconnect.
Friday nights, the “Golden Hour” becomes “Order and Structure” as we visit with my mother and let the week fade away into the weekend.
Sometimes we have an hors d’oeuvre.
Sometimes not.
This week, Chicken Liver Pate.
Smooth, buttery, hints of nutmeg and Marsala.
Quickly made and travels well.
Make French bread toasts to accompany
One bite and I’m back at the Elegant Red Brick Ranch Home of my parents, cocktail party in full swing, Ella Fitzgerald singing the Cole Porter Songbook on the stereo, lots of chatter and clinking of glasses, Pops making his infamous vodka martinis and my mother’s wonderful food passed on trays to appreciative guests.
I hate to admit it, but I’ve eaten pounds of this in my lifetime.
And as long as chickens are willing to make the ultimate sacrifice, I’ll continue.
Chicken Liver Pate
½ pound chicken livers, rinsed and patted dry
1 stick unsalted butter
1 large shallot, chopped
2 good splashes Marsala
Coarse salt and freshly ground black pepper
¼ tsp freshly grated nutmeg
Heat a medium skillet over medium high head and add butter. When foamy, add the shallots and the chicken livers. Cook until done, probably takes five to seven minutes. Add the Marsala, cook for a couple of minutes, remove from heat and season with coarse salt, freshly ground black pepper.
Put in food processor and pulse until almost smooth. Add the nutmeg and pulse until smooth. Adjust seasoning.
Makes about a pint of pate. Lasts a week in airtight container if you’re not a chicken liver pate freak.
French Bread Toasts
1 loaf French bread, thinly sliced
Extra virgin olive oil or roasted garlic oil or melted butter or nothing
Freshly ground black pepper
Preheat oven to 400.
Arrange slices on cookie sheet. Brush with oil or butter or leave plain.
Grind pepper over the slices.
Put in oven for about 10 minutes until done.
Remove from oven and let cool on rack. Makes about 20 -30 slices. (Depends on the size of the loaf, you want these thin).
Keep in airtight container. Do not store in plastic bags.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Monday, September 7, 2009
Sweet and Dark Chocolate Sorbet with Crystallized Ginger
****** UPDATED**********************September 7, 2009
I have been thinking about this Dark Chocolate Sorbet all weekend. It was calling to me from the past!
Seriously, how can one resist when something so delicious, so easy and so divine calls.
You don't.
You do the 2009 version....with a few added ingredients that make this even more memorable.
Sweet and Dark Chocolate Sorbet with Crystallized Ginger
Adapted from Cuisinart Recipe Booklet: Ice Creams, Sorbets, Sherbets and More!
4 cups water
1-2/3 cup vanilla sugar
1/3 cup dark brown sugar
1 tsp ground chipotle pepper
1-1/2 cups unsweetened Ghirardelli cocoa powder
1 whole tablet Ibarra sweet Mexican chocolate, ground to a powder
1/2 cup crystallized ginger
1 tbsp pure vanilla extract
Combine water and sugars in 3-¾ non reactive (stainless, ceramic or glass) saucepan and place over medium heat. Stir until the sugar dissolves. Whisk in the cocoa, the ground Ibarra chocolate and ground chipotle pepper and bring the mixture to a simmer. Simmer for 2 minutes, whisking constantly. Remove from heat and transfer to medium bowl. Stir in vanilla and chill in refrigerator 2 hours.
Stir chilled mixture. Add to freezer bowl of ice cream maker and follow the instructions. With the Cuisinart model, let mix til thickened, about 30 minutes.Add the crystallized ginger and let it mix in thoroughly.
The sorbet has a soft creamy texture. If a firmer consistency is desired, transfer sorbet to airtight container and place in freezer for 2 hours or more. Best done day ahead.
Makes 14 ½ cup servings.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Tuesday, September 1, 2009
Pan Crisped Devilled Eggs on Baby Romaine
I love eggs.
Hardboiled eggs, fried eggs, omelets, scrambled eggs.
Ya’ll can keep all those half cooked runny egg things on top of pizza and pasta.
I had braces in the sixth grade.
I’m not going there again.
Now, devilled eggs?
I’d eat devilled eggs any time of the day.
They’ve been known to cure hangovers, hangnails and a broken heart.
Groom makes killer devilled eggs….green olives are the master touch. You know the kind of devilled eggs that when you’re eating them you don’t count the halves because you would probably take to your bed if you knew what a glutton you are.
This recipe adapted from The Splendid Table is a great twist on devilled eggs.
They’re elegant devilled eggs, sautéed in a bit of olive oil and pancetta drippings…and served on top of crispy baby romaine.
It’s a very grown up way to eat devilled eggs.
Which, if I haven’t mentioned lately, I love.
Pan Crisped Devilled Eggs with Pancetta on Baby Romaine
Adapted from The Splendid Table’s How to Cook Supper by Lynne Rossetto Kasper and Sally Swift
EGGS:
8 large eggs, hard boiled and peeled
1 tsp Dijon mustard
2 medium garlic cloves, minced
2 tsp minced onion
2-½ tightly packed tablespoons fresh Italian parsley leaves, chopped
1-½-2 tbsp half and half
2 tsp Hellmann’s mayonnaise
1-½ tsp Champagne vinegar
A couple of good swirls extra virgin olive oil
2 good slices pancetta, diced
Coarse salt and freshly ground black pepper
DRESSING:
Leftover egg stuffing
A couple of good swirls extra virgin olive oil
1 generous tsp Dijon mustard
2-½ tbsp half and half
2-½ tsp Champagne vinegar
Salt and freshly ground black pepper to taste
SALAD:
4 generous handfuls baby romaine
Cut the eggs in half lengthwise and remove the yolks. Put in medium bowl and set the whites aside.
Add the mustard, garlic, onion, Italian parsley, milk, mayonnaise and vinegar to yolks. Mash into thick paste and season with salt and pepper to taste.
Pack mixture back into the egg whites so filling is even with surface of the egg not mounded. You are going to have extra…this becomes the dressing.
In a large nonstick skillet, heat a couple of good swirls of extra virgin olive oil over medium heat. Add the diced pancetta and cook until crisp. Remove from skillet and drain on paper towels.
Add the eggs face down and cook until golden brown, takes about 5 minutes or so. Sprinkle the back sides of the eggs with coarse salt and freshly ground black pepper as they cook.
While the eggs are sautéing, combine in a large bowl the leftover egg stuffing with all the dressing ingredients. Add the salad greens to the bowl and toss.
Serve the greens and place the eggs on top and sprinkle with the crispy pancetta.
Serves 4 ecstatic devilled egg lovers.
Click here for a printable recipe!
One Year Ago on Feeding Groom
