Rye Rags with Italian Sausage and Fennel

Rye is so dear to my heart, my truest love in the bread world, but turning it into a pasta was not something that had ever crossed my mind! Enter the brilliance of Gjelina's Travis Lett!

It is a revelation! The original contained shiitake mushrooms which I left out, but if you are a fan, include them. It is alchemy in the truest sense.

I realize there are lots of superlatives in this post, but this is not hyperbole. Even my husband's youngest daughter, who is a fanatic for true pasta, loved this dish. Speaking of which that version was made with veggie Italian sausage and it was just as good as with the pork variation. You can even go with spicy sausage or add red pepper flakes instead of black pepper.

Yes, the recipe looks long, but make the dough ahead of time and freeze or refrigerate. The sauce comes together in less than 30 minutes, and you will be rewarded for your advance preparation because it is that good!

Chicken Saltimbocco

A few weeks ago a landmark old-school style Italian restaurant closed its doors after serving the community since 1928...We of course had dinner before they shuttered for good. "Saltimbocco" means "jump in mouth" and this was their version of Chicken Saltimbocco, and it was tooooo diiiiie forrrrr!  So naturally it needed to be recreated at home!

Creamy cheesy marsala wine sauce, meltingly sweet sun-dried tomatoes and succulent chicken, really, how can you go wrong! Do not be put off by what appears to be long instructions, they are there to ensure a delicious end result.

It looks fancy but is deceptively simple; dust chicken breasts with flour, slip a few slices of prosciutto and mozzarella into a pocket in the chicken breast, brown, and make the sauce as the chicken is browning, and Eccola! Saltimbocco!

Brussels Sprouts and Parsnips with Bacon and Dates

Yes, Spring is upon us, but in some places Winter still has a grip on the land, and that means Brussels Sprouts are still firm and sweet. Scoop some up and make this utterly amazing dish!

This is yet another wonderful vegetable dish from the Gjelina cookbook. Really, I can't gush enough so buy it already! You will not regret it!

Since there were a few parsnips laying in the larder they went into the mix and were just as tasty as predicted.

Just for this dish, bacon made it's way into our pescatarian home. He was shocked, "Is this bacon!!" Yes, it was and it was good.

Classic Linguine Carbonara

Can you believe I have spent nearly five decades on this earth and a few weeks ago was the first time I ate, let alone made, pasta carbonara? Me neither!! Who knows what failure that was, or whose fault, but no more!

Trying out a pasta machine that was recently gifted to me I decided it was time to end the strike against carbonara. Let me say it again, WOW! Make some fresh pasta and douse it with eggs, yolks, bacon bits and lots of cheese and you too will be in heaven!

What could be simpler? Quick fry bacon into cubes, cook pasta, whip eggs and yolks and grate in some cheese and then stir it all together and presto! Pasta ecstasy!

Dukkah Crusted Chicken

Judging by the picture above you would think that is some sort of cornmeal crusted chicken - wrong! Not only is it gluten free but its a traditional spice and nut (!) mixture called Dukkah, Egyptian in origin.

I discovered dukkah first at 101 Cookbooks - when it immediately went into the DIY bookmark file and settled down for a long winter's nap. Then while browsing through Smitten Kitchen's archives I realized how to use this wondrous find and was re-inspired all over again!

Although it is termed a spice mixture, it is a savory flavor, no heat involved. However, you could easily throw in some heat - cayenne, chili powder, red pepper flakes - if heat was your desire. While I enjoyed the crunchy texture and savory flavor, my next attempt will probably include more spice.

Moroccan Lamb Patties with Harissa and Pomegranate Molasses

My love affair with Moroccan cuisine started about the time I began this blog. I threw my first dinner party in California, aptly titled "Oh What A Moroccan Feast" and believe you me, it was quite a night. My guests ranged from people I had just met to friends I hadn't seen in nearly 20 years. It was an occasion, and the food wasn't too shabby either!

I am infamous for my confidence (hubris?) in the kitchen, meaning I do not do test-runs before throwing parties, usually without mishaps. But that night was my first time making homemade harissa or cooking a tajine and I was a nervous wreck. Although I already had homemade preserved lemons (the solution to an over abundant lemon tree in the back), that night was my first time making harissa and I was kind of terrified that its heat would kill everyone. I'm happy to report that we all survived, but do not let your own hubris regarding your ability to "handle the heat" kill your food. Harissa is definitely something best in small doses!

Red Chile Tamales - Pork or Vegan

The first tamale I ever ate was in a little shop in a residential area of Minneapolis. You read that right, Minnesota was the place for the tasting of my first homemade tamale (they really can't come any other way). It was so delicious I went back for seconds and thirds, feeling a bit sheepish at my gluttony at the time. Now living in the City of Angels I understand that one tamale is never enough, and I am part of a long history of people who stuff themselves uncontrollably on tamales because they really are that good. If made properly. So when I set out to make my own tamales there was quite a bit of trepidation, anxiety and general fear, which is not something I usually feel in the kitchen.

Upon asking advice from friends at work, these were the warnings/suggestions I heard:

"Don't make them too greasy - greasy tamales are the worst!"

"And they can't be too dry, then you've wasted all that time on nothing."

"You have to make them with love, or people will taste it that you were unhappy when you were making them."

Can you blame me for feeling a tad intimidated? And when you look at the process, this is a multi-day, multi-hour labor of love. But let me tell you, they were so worth it!

Rosemary and Juniper Brined Pork Chops

Growing up, pork chops were in the regular rotation of my mother's go-to meals. They were definitely one of my favorites but I have no idea how she made them or why they were so good (she doesn't remember doing anything particularly special...it's a mystery!) But as I began eating meat again 3 years ago after a 15 year hiatus, today's pork chops were not meeting the rosy memories of my childhood. Until I discovered brine and marinades.

Pork may be the other white meat, but like the original white meat it generally needs some doctoring to boost its flavor. Marinades can provide lots of flavor like my  Miracle Marinade but I was looking for a more porkier tasting chop. That's where brine comes to the rescue. A simple brine of salt water and a few herbs ensures that your chop stays moist when you cook it and highlights the pork flavor. Delicious!

Spicy Lamb Broth with Ravioli and Gremolata - Presto Pasta Night #235!

This is a very humble dish that I found in The Southern Italian Table, a wonderful cookbook about the "cucina povera" - poor people's cooking of Southern Italy. Arthur Schwartz is an American Expat living with his partner in Sicily, giving food classes and touring the South looking for quintessential Southern dishes from everywhere south of Rome. Delightful!

This spicy lamb broth combines a few key ingredients - lamb bones, garlic, red pepper flakes - which is then boiled for a few hours to create a very flavorful and nutritious broth perfect for whatever pasta you want to add to it.

I first learned of the Italian tradition of putting stuffed pastas like ravioli, agnolotti, tortellini in broth after watching the movie The Story of Boys and Girls, which centers on the creation of a feast for an engagement party. Instead of slathering richly filled pastas with more rich sauce, serve them in a simple broth. Brilliant!

For my version I added some gremolata, because I had it and I wanted a little herby goodness in the broth. The ravioli I will admit are store bought, but really good (Rising Moon Organics, if you're curious).

And in case you haven't figured it out, I will be hosting Presto Pasta Night next Friday so please email me your entries - blog link, photo - kirstenmlindquist AT gmail DOT com and cc Ruth AT 4everykitchen DOT com by next Thursday, October 13 by 9pm pacific time and check back for the round up!



Spicy Lamb Broth with Ravioli and Gremolata  (from The Southern Italian Table)
(serves 2-3)

3-4 cooked lamb chops (save them and freeze after eating lamb chops)
2 cloves garlic, peeled and smashed
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
few grinds black pepper
1 teaspoon cider vinegar
8 cups water
5-8 raviolis per serving
gremolata for serving

Combined first 7 ingredients in large stock pot and bring to boil. Reduce to simmer and cook for 2 hours. Strain and pour into glass jars and cap and refrigerate. It is easiest to skim off the fat once the broth has cooled since it will all congeal at the top. Skim fat and reheat broth. Cook ravioli in broth according to instructions. Ladle broth and ravioli into bowls and pass gremolata for garnish.

Hugs!

Chicken and Wild Rice Soup

Allow me to introduce you to the one cult that most Minnesotans would unabashedly claim membership to: Chicken and Wild Rice Soup. It is to Minnesota what BBQ is to Texas, a national obsession, if Minnesota was its only country.

Real wild rice is harvested by hand, from canoes by the Ojibwe tribes who live on the shores of the lakes where the authentic rice (a seed of a lake grass) actually grows. See my Double Mushroom and Wild Rice post for more details. Rarely available outside of the Upper Midwest because of its exorbitant price ($15 per lb, compared to $1.99 for regular rice), Co-opportunity here in Santa Monica sells something called wild rice, produced in California by Lundberg Family Rice company, but it isn't the Minnesota real deal. Sure, it has that earthy smell and taste, but Ojibwe rice when cooked curls up like little worms. While upon first viewing this phenomenon, novices may feel a bit queasy, after one taste it is all dispelled because this soup just tastes so good!

Baked Chicken with Leeks, Cabbage and Raisins

"Life happens" is something we say when deadlines get missed and blogs don't post in their usual fashion. Likewise, death happens, anticipated or not. And suddenly your lens on the world shifts, maybe only by a little, but everything tilts and you see things differently. That was my experience this past week. So I spent lots of time with family, sharing silences and deep hugs along with reminiscences and preparing meals for those feeling the pain of loss. They were not fancy eats, but comforting, satisfying nourishing food that went well with the glasses of wine that seemed to flow like water.

Grief is a strange experience, sadness mixed with happy memories and a potent reminder that whenever time is shared, especially meals, making food that tastes good and brings pleasure is as important as the joy we find in each others company. 

Basque Lamb Stew

More than 20 years ago I spent a month in Biarritz, France, on the Atlantic coast, home of the best surfing in Europe. My four weeks there were heaven - language classes from 9-12, two hour lunches spent swimming on the beach and additional classes until 5pm and then home to my host family who made wonderful, simple Basque food. It was one of the happiest times of my life, and for better or worse, anything Basque invokes those happy memories. So when I found this Basque Lamb Stew on Simply Recipes I knew I would be making it sooner rather than later.

Roasted red peppers are the main ingredient to this stew aside from the lamb, and combined with just a smidgen of other savory seasonings - onion, garlic, rosemary and bay leaf - they create magic! I made less than the full amount in the original recipe (two pounds of lamb stew meat instead of three and a half) and am very sad that I short changed myself!

Moroccan Meatballs with Preserved Lemon over Couscous

Looking for a way to enliven your meatballs but without going overboard? These Moroccan gems are just the ticket.

Don't be fooled by the Moroccan theme - these are most certainly not spicy. Instead, they are a savory version of Moroccan cuisine, preserved lemon, cumin, paprika and cilantro, gently introducing your to the tastes of that lovely place.

As befitting the cuisine, I served these over couscous, but of course! While the sauce and cooking of the meatballs takes about 45 minutes, the rapid preparation of couscous makes it seem so effortless!

Moroccan Meatballs with Preserved Lemon over Couscous (from Thyme for Cooking)

(serves 4)

Meatballs
1lb ground beef
2 tablespoons minced shallot
1 clove garlic, minced
2 tablespoons fresh parsley
2 tablespoons dried bread crumbs
1 egg
1/2 teaspoon paprika
1/2 teaspoon cumin

Sauce
1 onion, chopped
1 teaspoon paprika
1/2 teaspoon cumin
1 tablespoon olive oil
1 1/2 cups chicken stock
2 teaspoons dried oregano
2 teaspoons fresh parsley, minced
2 tablespoons fresh lemon juice
1/2 preserved lemon, rinsed, pulp removed and rind cut into strips

To make meatballs, combine all of the ingredients for the meatballs and mix very well, kneading until it gets almost paste-like. Form into 1 1/2" balls. Set aside. To make sauce, heat olive oil over medium heat in deep skillet with a lid and large enough to hold all meatballs. Add onion and cook until soft,  6 - 7 minutes. Add paprika, cumin and sauté 1 minute longer. Add stock, oregano and bring to a boil. Reduce heat to simmer, add meatballs, keeping them separate, cover and simmer 45 minutes. Add parsley, lemon juice and preserved lemons, simmer 2 minutes longer to combine flavors. Serve over couscous and garnish with additional parsley.

Hugs!

Recipes currently inspiring me:

Grilled Pork Chops with Balsamic Glazed Peaches at Garden of Eating
Black and Blue Steak Sandwich at Closet Cooking
Cheesecake Stuffed Strawberries at Nutmeg Nanny

Chorizo and Potato Tacos

If you live in the Los Angeles area, here is news for anyone seeking truly local, pasture raised meat. Lindy and Grundy has opened their doors and it is a joy to behold! I visited a few days ago and when we walked in my mom stopped dead in her tracks and said, "it smells like my uncle's butcher shop" from 60 years ago in northern Wisconsin. Yup, the smell of fresh raw meat. There is nothing like it.

Staffed by lots (and lots) of wide-eyed, bushy tailed young folk who are clearly over the moon about working there and thrilled to let you taste anything as well as give you extensive details on the origin and treatment of each piece, this is practically a field trip back in time rather than a mere shopping excursion. I told myself this was only a reconnaissance trip. Ha! I can't imagine who I thought I was fooling! I left with 2 lbs of sausage, freshly made that morning - two each of chorizo, andouille, kielbasa, and lamb.

White Bean and Andouille Soup with Cilantro

Lots of folks loudly proclaim their addiction to chocolate. They swoon over 75, 85 percent dark chocolate bars, double chocolate cakes with fudge frosting, or super chocolaty ice cream with chocolate covered anything hidden in its depths. Me? The Sugar Fairy ignored me and instead I got visited by the Sausage Elf who enslaved me to him for all eternity.

I have confessed here how sausage wooed me away from my 15 years as a vegetarian. What happens when I visit Lindy and Grundy, Los Angeles' latest (and only) butcher shop with local, pasture-raised and organic meat? I buy pounds of sausages. That's it. Just sausages, ma'am, no need for any of that plain ole meat. Give me seasoned pork (and some lamb, occasionally). You could say I'm in hog heaven!

Lamb and Barley Soup

Growing up in New England it was April Showers that would send my sisters and I into the kitchen for warmth, where my mom would make a spring soup or stew. Here in southern California we have June Gloom, when the marine layer - aka fog from the ocean - coats the sky like wet wool and makes Angeleans shiver like they were Minnesotans in subzero temperatures. Living four blocks from the ocean, I see my share of June Gloom prior to June. Here it was mid-May and I needed something to warm my bones. And bones were just the ticket!

I had some leftover bones from grilling lamb chops for mother's day and they made a great stock after boiling for 60 minutes. An added bonus was the smoky scent of the grilled chops that worked its way into the stock as well!

Roasted Red Pepper and Sausage Pie with Potato Crust

I am been meaning to try this potato crust for some time, ever since Stacey posted about it here. With my first try, my mandoline didn't slice the potatoes quite as thin as I had hoped, and the egg leaked all over. It tasted great, but not a pretty picture! Trusting my steady hand and my favorite chef's knife I set out to make thinner slices and this time it worked.

As for the filling, my ingredients were similar if not exact. Some breakfast sausages in need of being cooked up were joined by homemade roasted red peppers. Of course I had to toss in some of my favorite herb, parsley, to add some color.

A great treat for breakfast or brunch, however this must be eaten warm; it does not do well at room temperature the way its cousin quiche is want to do.

Penne with Escarole and Bacon

I recently fell in love...with escarole. It is one of those odd vegetables that people do not know what to do with. Fresh, it looks like lettuce, but biting into it raw will bring a nasty grimace to your face! It is part of the chicory family, so bitter is its calling card. But saute or wilt it as I did here and you transform it into instant deliciousness.

Apparently, making a soup with white beans is one of the most traditional ways Italians make escarole (scarole) and that is on my list to try. But this night I wanted some comfort food so penne it was! I have to admit that penne may have not been the best shape to capture the ribbons of escarole; farfalle might have been better. But it tasted great just the same.

Farro, Bean and Kale Soup

Bean soups are very simple, definitely peasant fare, but oh so delicious! After seeing this one at 101 Cookbooks I knew it was time to make my own.

My version included what I had in the vegetable drawer - carrots, celery, onion and fennel - plus some bacon for a bit of smoky flavor. I had made some kidney beans a few days ago and used the water I cooked them in for stock. This soup came together in the time it took me to finish cleaning up the kitchen!

Italian Sausage and Kale Pie

I learned how to make all of the so called "difficult things" from books - polenta, risotto, pie crusts. No one told me told me they were supposed to be hard to do and obviously I got good instructions. Perhaps the key to all of these is patience. Waiting for the polenta to pull away from the side of the pan when you have been continuously stirring it for 20-30 minutes; the same is true of risotto. With pie crust, if making without a food processor, you need the flour and butter to be evenly distributed and have a consistency of coarse cornmeal. I used to be so proud of my inadvertent accomplishments. But now, I cheat with the best of them, particularly since I discovered Hot Water Pastry. It is just too easy!

Bring water to a boil, add butter, salt and flour and stir well and refrigerate for 45 minutes. Then roll it out. That simple, that fool-proof!