THE LADY OF SHALLOTS

Yeah, I know, that doesn't sound very exciting does it? Well, when you combine two great recipes, it turns out even the mundane can be awesome! First, let me say that any recipe that asks me to sauté chopped  shallots  and fresh herbs in pan drippings is a good recipe. Oh, and there's of course butter in them there pan juices. The pork chops were "Pan-Roasted Berkshire Pork Chops with Vermont Ice Cider" (173) from The Vermont Farm Table Cookbook by Tracy Medeiros. For copyright reasons, I can't produce the recipe here, but suffice it to say, the secrets here are the bone-in  chops (with fat), shallots  (of course), fresh herbs , and then ice cider for the sauce. The first time I made these I used Neige  ice cider that I picked up in Québec, but this time I stayed closer to home with the very lovely "dessert cider" ("Pommeau") from Carr's Ciderhouse in Massachusetts. They are apparently sold out of it for the year, so now I'm r

With the heat wave we've been having in Boston, our tomatoes have been busting out all over. I've read a lot about the MIRACLE of slow-roasted tomatoes but thought it was just one of those trendy things designed to make you use your oven for 90 minutes so that you feel like you've done something amazing. Well, it turns out that may be true, and they really are amazingly flavorful and it can work miracles even on tomatoes that are underripe OR a bit (A BIT) past their prime (e.g. NOT ROTTEN, just overripe). I took inspiration from Deb Perelman's Roasted Tomato Picnic Sandwich from Smitten Kitchen Every Day (p. 107), but unlike that, which is really a RECIPE and involves baking pizza dough, this is a lot more akin to one of those recipes Antoni shares on Queer Eye . Now, I mean NO SHADE here--when you are trying to get a person who can barely maintain the rudiments of personal hygiene to cook for their significant other, you don't have them try their hand at chicken

Warning---more prose than usual. I'll try not to do that too often. ----- I've been trying to intentionally cook vegetarian meals at least twice a week. I like MOST vegetables, but the ones I don't like, I REALLY don't like (I'm looking at you, eggplant). I also have legume/bean issues.  This makes it hard to cook vegetarian as I also want to be low-carb and my hypoglycemic-self needs some protein. So understand that it is with some measure of pride that I substituted chickpeas for cannellini beans in the recipe below.  I actually LIKE cannellini beans (one of the few), but we had none in the cupboard. What we did have was a can of chickpeas, of which I'm not a fan. But it turns out I'm even less of a fan of walking to the store in 88% humidity for one can of cannellini beans. So, I opened the can of garbanzo beans/chickpeas to make sure they were still ok (that can was there for a looooooooooong time), and here's where the pride comes in: I

This past week I needed to make Pasta Primavera for the women's shelter. According to Wikipedia , this dish has its roots in Manhattan in the 1970s--something that surprises me. Certainly it was not part of the culinary legacy my grandmother passed down to me, but I had always assumed it was a traditional Italian dish. Had I the time to dig more deeply beyond Wikipedia, I might be able to unearth different origins. At any rate, my mother-in-law gaveme an old British cookbook from the 90s called Classic Pasta Cuisine , edited by Rosemary Moon, complete with illustrations more reminiscent of a cookbook from the 1970s. I decided that this was probably the best opportunity to use it, so I cracked it open and found a Primavera recipe that looked legit inasmuch it had pasta, spring veggies, and herbs. Per usual, so there is no copyright infringement, I will list the ingredients, but not the amounts:  pasta (I used  De Cecco  penne rigate no. 41) salt asparagus green beens carr

If you had told me prior to last month that I'd ever get excited about cauliflower, I would have given you that face...you know the one. And if you don't, let's just move on. Working my way through Deb Perelman's Smitten Kitchen Every Day  (although admittedly I have not yet used it EVERY day), I came upon her recipe for roasted cauliflower, with the ultra sexy title of CAULIFLOWER WEDGE (pages 42-43). But I like the understated title because it holds a secret... THIS IS THE BEST CAULIFLOWER YOU WILL EVER HAVE. Ok, so maybe it is *my* favorite cauliflower. It doesn't have to be yours. It is light and flavorful, and you can still taste the sweetness of the cauliflower. And it looks pretty on the plate! Part of what makes this recipe so great is these: Those are fried capers. I'm certain if you put fried capers and parmesan on just about anything you can eat it! Except eggplant. There is no helping eggplant. The recipe calls

I received Deb Perelman's Smitten Kitchen Everyday cookbook for Christmas, and finally had the time to crack it open. I started with the Smashed Cucumber Salad with Salted Peanuts and Wasabi Peas (page 50)... As always with a copyrighted recipe, I'll post the ingredients, but not the amounts. The basics: seedless cucumbers, kosher salt, sake , rice vinegar, sesame oil, hot pepper flakes, salted peanuts, wasabi peas So, this recipe had me at "wasabi peas"--so much so that I completely overlooked the SAKE (hence why I have it italicized and emphasized up above). I didn't read the recipe beforehand, because I thought that wouldn't be necessary for a "salad" and because I am sometimes not-so-smart like that. That would have saved me from my omission of sake, but alas. And I usually always read the prose from Deb Perelman because she's hilarious. So, what to do when you don't have sake? Internet to the rescue! There were two suggestions fo