pork chops & kale
October 27, 2016
WSJ, Dan Kluger, 2016 svgs 4, oven 325°
4 – bone in pork chops
- Heat 2TB olive oil in cast iron skillet med-hi. When oil is shimmering, add pork chops, sear, golden brown 2 min per side.
- Put pan in oven, bake 10-15 min (until thermometer in pork chops – 150°). Remove, let rest covered 10 min.
2 bunches stemmed, chopped Kale
- Boil water in med size lidded pot.
- Add chopped kale to boiling water. Blanch 2 min (bright green)
- Drain and toss dry.
1 thinly sliced red onion, 2 cloves garlic, ¾ C chopped toasted walnuts & 1 chopped jalapeño
- In dry pot, med-hi, add 2 TB olive oil, garlic and onions. Sauté until onions cartelized ( 6min).
- Stir in walnuts & jalapeño, cook 3 min.
¾ C chopped basil, ¼ C chopped fresh mint, 1½ C pomegranate seeds
- Add cooked kale and herbs to onion mixture in pot. Cook 4 min until softened. S&P to taste
- Remove from heat, add half of pomegranate seeds.
Divide kale/herb mixture onto plates, top with pork chops, sprinkle remaining pomegranate seeds and drizzle some olive oil.
Harissa Chicken & Chickpeas
October 1, 2016
Bon Appétit (Zameron)QED 2016 Serves 4, Preheat oven 425°
- 1 Tb olive oil, 3 LB ( 8 – skin on, bone in chicken thighs), Season in salt & pepper. Heat in oven proof skillet med-hi, 5 min per side. Remove from pan.
- Soften finely chopped small onion & 2 cloves garlic in pan, about 3 min.
- Add 2 TB tomato paste. Cook, stirring until darkened about 1 minute.
- Add 2 cans drained chickpeas, ¼ C Harissa paste (mild), ½ C chicken broth. Bring to simmer.
- Return chicken into pan, nestle into chickpeas, skin side up. Bake 20 minutes.
- Remove from oven, serve topped with ¼ C chopped parsley and lemon wedges.
Lentils and dried tomatoes
August 18, 2016
Use Italian Castelluccio (Umbria) brownish or French Puy, green lentils Serves 4
Oven dried tomatoes: (OR use sundried tomatoes – not in oil, soak dried tomatoes in oil & balsamic ) Preheat oven 275°, quarter tomatoes vertically, place skin side down on lined baking sheet. Sprinkle with thyme sprigs, salt, Drizzle oil & balsamic,. Roast 1 ½ hrs until semi dried, cool. discard thyme.
- 5 plum tomatoes
- 8 thyme sprigs
- 1 TB olive oil
- 2 TB balsamic vinegar
Red onion prep: mix together and set aside.
- 1 small red onion, sliced thin.
- 1 TB red wine vinegar
- 1 tsp Maldon sea salt
Cook 1 ¹/³ Cups lentils in pan with water 1″ above lentils, cook 20-30 min, drain. While still warm, mix in:
- 3 TB olive oil
- 1 garlic clove
- 3 TB chopped parsley
- 3 TB chopped chives
- 4 TB chopped dill
- 3 oz mild gorgonzola cheese crumbled
- mix in tomatoes.
Carrot & Dal curry salad
May 10, 2016
sunset 2016. Serves 4-6.
- 1 C yellow split peas ( or black beluga lentils)
- 1 bay leaf
- 3 Tb lime juice
- ¾ tsp Madras curry powder
- 5 Tb olive oil
- 2½ C thin round sliced rainbow carrots ( ~1½ lbs)
- ¹⁄³ C course chopped cilantro
- ¼ C chopped green onions
- ¼ tsp pepper
- Bay leaf & cover peas with 1″ water in pan. Bring to a boil, reduce heat, simmer uncovered 25-30 min.
- In a bowl: mix 3 TB lime juice, curry powder & 1 tsp salt. Whisk in oil, stir in carrots.
- drainpeas & stir into carrot mixture. Let cool15 minutes.
- stir in cilantro & green onions.
Goat cheese Niçoise
May 10, 2016
sunset 2016. Serves 2
- 2 C watercress on a platter
- ½ lb cubed cooked Yukon Gold potatoes
- ½ lb steamed green beans
- ½ C halved cherry tomatoes
- 2 hardboiled eggs quartered
- ½ C pitted kalamata olives
- 7 oz Rosemary Chevoo or 5 oz fresh goat cheese
- dressing: ¹⁄³ C olive oil, 2tsp lemon juice, ¼ tsp each salt & pepper.
serve with ham & cheese baguette.
Herb & gruyère frittata
May 10, 2016
sunset 2016, regina’s. Preheat 400° Oven, medium cast iron or nonstick fry pan.
serve on bed of baby mâche tossed with olive oil, boar bacon and buttered seeded sourdough toast.
serve with rosé or Chardonnay ( Trefethen, martinelli, calera, Cakebread, flowers, rusack, reata).
- 1 C chopped onion
- 1½ Tbs coconut oil
- 10 large eggs
- 1 tsp kosher salt
- ½ tsp pepper
- 1 C herded gruyère cheese
- 1½ Tbs each chopped fresh sage and rosemary
- 2 Tbs. chopped basil
- In frying pan, medium heat, sauté onions in oil until soft ~ 5 min
- combine eggs, salt & pepper in bowl, beat until just blended. pour into frying pan, sprinkle in cheese, sage & Rosemary. Stir with wooden spoon until mixture begins to set ~ 2 min.
- cover frying pan, bake in oven until frittata us puffed and set 12-14 minutes.
- Sprinkle top with basil. cut into 6 slices, serve immediately.
Margarita
May 10, 2016
WSJ may 2016~Tommy’s Mexican restaurant SF
- 2 oz 100% agave tequila
- 1 oz fresh lime juice
- 1/2 to 1 oz agave syrup (1 part agave nectar + 1 part water)
Celery tomato radish mozzarella salad
April 9, 2016
QED, easy and delicious 2016
3 stalks celery, stalks sliced crosswise
cherry plum tomatoes halved length wise
radishes (small bunch) sliced thin/medium
5-6 green onions sliced
half carton – 4 oz-small fresh mozzarella balls (ciliegine)
2-4 TB olive oil, salt & pepper
Herb Dip
January 28, 2016
Ina Garten, yield 2 cups.
- 8 oz cream cheese
- ½ C sour cream
- ½ C mayonnaise
- 4 scallions, white & green parts, minced
- 2 TB parsley leaves minced
- 1 TB fresh dill minced
- 1 tsp salt
- ¾ tsp black pepper
Blend all ingredients together.
Lentils and Couscous
January 5, 2016
WSJ 2016/ Nigel Slater “A year of good eating” serves 4-6
- ²⁄³ C Puy (French green) lentils
- 1 C couscous
- 2 C chicken broth
- ²⁄³ C pine nuts
- ¼ C dried apricots, thinly sliced
- ½ C raisins
- 1 bunch dill, fronds only, chopped
- 2 tsp lemon juice
- 2 TB olive oil
- dash walnut oil
- S&P
- Lentils – Bring large pot water to boil, add lentils.Reduce heat to simmer 18-20 minutes.
- Couscous – Bring 2 C stock to boil, add couscous, stir. Remove from heat, cover about 10 min until stock absorbed.
- Pine Nuts – Lightly roast in fry pan until golden, remove from heat chop coarsely.
- In a bowl: mix pine nuts, apricots, raisins, dill.
- Dressing – whisk lemon juice, olive oil, dash walnut oil, salt & pepper.
- Mix lentils and dressing. Stir in couscous. Toss in dried fruit.
Serve warm or room temperature.
Olsson Recipes 