Preserved lemons are used in many Moroccan and Middle Eastern dishes, as well as elsewhere. They add a lemony tartness and imbue dishes with lemon fragrance. INGREDIENTS: 4 lemons (unwaxed) plus at least 2 more for juice (or use Meyer lemons) 6-7 tablespoons Kosher large flake salt 1 bay leaf (optional) 12 black peppercorns (optional)...Read More
This is a great cold-weather dish. This recipe makes a fair amount, but leftovers are delicious for lunch the next day, or even breakfast with a fried egg on top. INGREDIENTS: 1 ham hock or smoked pork shank, cut into 2-inch pieces (ask the butcher to do this) 1 onion, peeled and diced fine, about...Read More
This is a cross between a roast and a braise. I like this method for pastured pork as it yields a nice moist dish. The recipe seems lengthy, but once you have done this dish it will be a snap. INGREDIENTS: 1 1/2 – 1 3/4 pounds pork loin, trimmed of any sinew 1 brown...Read More
“Artichokes are abundant at our winter markets. This is adapted from a dish that I used to make at Chez Panisse.” ~ Chef Andrew Cohen INGREDIENTS: 4-5 large Yukon Gold potatoes 2 cups thinly sliced artichoke hearts, 3/16ths of an inch (either hearts from large artichokes, or, preferably, sliced little ones) 4 cloves of garlic-peeled...Read More
INGREDIENTS: 1 bunch of collard greens 1 half of a spring red onion 1 teaspoon bacon fat 2 cloves of garlic 2 tablespoons white balsamic vinegar 1 cup dense chicken stock 2-4 tablespoons olive oil 4 ounces orange juice Salt and fresh ground pepper to taste METHOD: Bring a 3-quart sauté pan of water to...Read More
My daughter inspired this dish when she was going through her mermaid phase and I was tired of endless broccoli. I wanted collards and needed a hook to get her to try these. It was wildly successful, and spawned variations. INGREDIENTS: 1 small bunch of collards, cut into a fine chiffonade Water to cover by...Read More
Although this seems like a lot of ingredients, this recipe utilizes two components that are then combined for the end product. The second set of ingredients is used to flavor the collards and uses the stems that would usually be discarded, which bothered me. When I first made this recipe, I was tossing the stems...Read More
INGREDIENTS: 1 bunch of curly kale 1 tablespoon extra virgin olive oil +1 tablespoon more 2 cloves of garlic, minced 1 cup red wine or white wine Salt and freshly ground black pepper METHOD: Strip the kale leaves from the stems. Meanwhile, bring a quart of water to a boil in a 2-quart saucepan. Chop...Read More
INGREDIENTS: 1 bunch chard (Rainbow, red, or Swiss) 1 medium brown onion 2 cloves garlic, peeled and de-germed 2 ounces cream sherry or Marsala Salt and fresh ground pepper to taste 2 teaspoons fresh thyme 1/2 cup homemade bread crumbs (or store-bought) 2 tablespoons olive oil plus more as needed Optional: 2-4 tablespoons of grated...Read More
Although Frizzled Leeks sounds like a silly name, these are commonly used in restaurants as a garnish for soups, salads, and things like a chop or chicken breast. I have cooked these up for wait staff who ate them like potato chips after shift with beer or glasses of white wine and in one case,...Read More
