More meatballs! This is an updated version of the classic British dish. Ottolenghi describes the key elements as “well-cooked meat, crisp pancake and velvety gravy.” He modified the popular dish by using ground pork in the meatballs. It was very hearty and rich.
The complete dish was time consuming to prepare, but the components can be made separately and ahead to save time, if desired. This recipe was adapted from The New York Times, contributed by Yotam Ottolenghi. I modified the baking times.
Yield: Serves 6 to 8
Time: about 2 hours
For the Batter:
- 4 large eggs
- 1 cup/240 ml whole milk
- 2/3 cup/160 ml India pale ale or another pale ale (I used Sierra Nevada)
- 2 T Dijon mustard
- 1 3/4 cups (225 g) all-purpose flour, sifted
- 1 tsp kosher salt
For the Gravy:
- 2 T sunflower or canola oil
- 1 T (15 g) unsalted butter
- 2 small onions (about 12 oz (350 g) total), halved and thinly sliced
- 2 rosemary sprigs
- 3 T balsamic vinegar
- 1 1/2 T all-purpose flour
- 2 cups/480 ml chicken stock
- 1/3 cup plus 1 T/100 ml India pale ale
- Kosher salt and freshly ground black pepper
For the Meatballs:
- 7 oz/200 g sourdough bread, crusts discarded and bread cut into 1/4-inch (1/2-centimeter) cubes
- 3/4 cup/180 ml whole milk
- 1 1/2 pounds/700 g ground pork
- 4 oz/115 g pancetta, very finely chopped (I used a food processor)
- 1/2 onion or 1 very small onion (about 3 oz/80 g), grated
- 1/3 packed cup/20 g roughly chopped parsley
- 4 garlic cloves, crushed
- 1 1/2 teaspoons lemon zest
- Kosher salt and black pepper
- 6 T/90 ml sunflower or canola oil
- 2 rosemary sprigs
- Heat the oven to 475°F/240°C, preferably on convection.
- Prepare the batter: Add the eggs, milk, beer and mustard to a large bowl, and whisk vigorously until foamy, about 1 minute.
- Add the flour and salt to a separate large bowl, making a well in the center, and pour the egg mixture into the well, in about four increments, whisking lightly each time until the flour is just incorporated. Whisk until there are no lumps and the ingredients are just combined, taking care not to overwork the batter.
- Set batter aside for at least 30 minutes, or while you continue with the next step.
- Prepare the gravy: Add the oil, butter, onions, rosemary and vinegar to a 9-by-13-inch (23-by-33-centimeter) baking dish (tin)(Do not use pyrex/glass). Bake, stirring a couple of times during cooking, until the onions are thoroughly collapsed and browned, about 20 minutes.
- Whisk together the flour, stock and beer in a bowl until smooth. Add 1/2 teaspoon salt and a good grind of pepper, then pour flour mixture into the baking dish.
- Return gravy to the oven and bake, stirring twice throughout, until the gravy is thick and rich, 20 to 25 minutes. Discard the rosemary sprigs and keep warm.
- While the gravy is cooking, prepare the meatballs: Soak the bread in the milk in a small bowl and set aside until the liquid is absorbed, 10 minutes. Use your hands or a fork to break apart the bread into a lumpy mash.
- In a large bowl, mix together the ground pork, pancetta, onion, parsley, garlic and lemon zest with 1 teaspoon salt and a generous amount of pepper. Add the bread and use your hands to knead the mixture until it is very well mixed. Shape into 12 large meatballs.
- Spread 2 tablespoons oil across the bottom of a large roasting pan (tin), about 9-by-13-inches (23-by-33-centimeters) in size. (I used an enameled cast iron baking pan.)
- Add the meatballs and bake for 7 to 10 minutes, or until some of their liquid has been released. Transfer the meatballs to a baking sheet (tray) lined with paper towels to absorb any excess moisture. Pour the liquid released from the meatballs in the roasting pan directly into the gravy, and then wipe the roasting pan dry.
- Add the remaining 4 tablespoons oil to the meatball roasting pan and return to the oven until very hot and beginning to smoke, about 7 to 10 minutes.
- Working as quickly as possible, pour the batter into the pan (it should bubble around the edges) and then add the meatballs and 2 rosemary sprigs. Return to the oven immediately and bake for 15 minutes.
- Reduce the temperature to 400°F/210°C (don’t open the oven!) and bake for 20 to 30 minutes more, or until golden and well risen. (If you want, near the end of baking time (when the custard is set), you can sneak the gravy into the oven to rewarm during the last 5 minutes of baking.)
- Serve immediately, with the gravy alongside.
Posted in Casserole, Pork, Recipes
Tags: British, casserole, comfort food, custard, dinner, gravy, ground pork, India pale ale, meatballs, Ottolenghi, pancetta, pork, pudding, rosemary, sourdough
I love one-pan dishes! This dish is made in the oven using one baking dish. It was also easy to prepare. 🙂 I modified the recipe due to personal preference- and to incorporate ingredients that I had readily available. I included all of the options in the recipe below.
This recipe was adapted from The New York Times, contributed by Ali Slagle. I modified the proportions and oven temperature, used celery instead of fennel, and added carrots. I also substituted sweet Italian pork sausage for hot sausage and green lentils for brown lentils. The vinegar was essential to the finished dish.
Yield: Serves 6
- 4 celery stalks, diced or 1 fennel bulb, cored, cut into 1/2-inch wedges through the root, plus 1/4 cup fresh fennel fronds
- 4 large carrots, diced
- 1 T extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 2 pounds bulk hot or sweet Italian pork sausage (or fresh Italian sausages, casings removed)(or a combination)
- 1 egg
- 3 cups chicken stock
- 1 1/2 cups green or brown lentils
- 4 to 8 garlic cloves, thinly sliced
- 1 fresh rosemary sprig
- 1-2 tablespoons sherry vinegar, white wine vinegar or apple cider vinegar
- 1/2 cup fresh parsley leaves, plus more for serving
- Heat the oven to 425°, preferably on convection.
- In a 9×13-inch baking pan or baking dish, gently toss the celery and carrots (or fennel wedges) with the olive oil to coat. Season with salt and pepper. (I used a ceramic baking dish.)
- Roast until vegetables are golden brown underneath, about 10 minutes for fennel or up to 20 minutes for carrots and celery. (Fennel will not be tender at this point.)
- Meanwhile, in a medium bowl, use your hands or a spoon to mix the sausage with the egg until combined. Roll the mixture into 16 (1 1/2-inch) meatballs.
- Add the chicken stock, lentils, garlic and rosemary to the roasted vegetables. Stir to combine, then season with 3/4 teaspoon salt.
- Place the meatballs in the lentil mixture, drizzle the meatballs with olive oil, then roast until the meatballs are browned on top and lentils are tender, 25 to 30 minutes.
- Transfer the meatballs to a plate. Discard the rosemary sprig, then stir in the vinegar, parsley leaves and fennel fronds, if using (reserve a few fronds for garnishing, if desired). Season to taste with salt and pepper.
- Spoon the lentils and any braising liquid onto shallow bowls and top with the meatballs.
- Garnish with additional parsley leaves and fennel fronds, if desired.
Posted in Pork, Quick, Recipes, Soups, Stews, & Chowders
Tags: apple cider vinegar, brown lentils, celery, easy, fennel, green lentils, hot Italian pork sausage, Italian sausage, legumes, lentils, meatballs, one pan, pork, rosemary, sausage, sherry vinegar, stew, white wine vinegar
This tasty and quick dish is listed as one of Bon Appétit’s Most Popular Recipes of 2019. It’s a great list! 🙂 The dish is inspired by pad kee mao, known as drunken noodles.
I used fresh noodles from an Asian grocery that were the most similar to fresh ramen noodles. This dish was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions and method. Great.
Yield: Serves 6 to 8
2.5 T extra-virgin olive oil
2 1/2 lbs ground pork, divided
1 2 1/2-inch piece fresh ginger, peeled, cut into thin matchsticks or finely chopped
10 large garlic cloves, thinly sliced
2 1/2 T granulated sugar
2 1/2 T tomato paste
2 sprigs basil, plus more for serving
6 T hot chili paste (I used sambal oelek)
5 T soy sauce
5 T unseasoned rice vinegar
2 lbs fresh ramen noodles or 16 to 20oz dried spaghetti
2 1/2 T unsalted butter
- Heat oil in a large wide heavy pot over medium-high. (I used a large enameled cast iron Dutch oven.)
- Add half of pork to pot, breaking apart into 6–8 large chunks with a wooden spoon. Cook, undisturbed, until well browned underneath, about 5 minutes. Turn pieces and continue to cook, turning occasionally, until pork is browned on 2–3 sides, about 5 minutes longer.
- Add ginger, garlic, sugar, and remaining pork to pot and cook, breaking up pork into small clumps, until meat is nearly cooked through, about 5 minutes longer.
- Add tomato paste and 2 basil sprigs. Cook, stirring occasionally, until paste darkens, about 2 minutes.
- Add chili paste, soy sauce, vinegar, and 2 1/2 cups water. Bring to a simmer, reduce heat to low, and cook, uncovered and stirring occasionally, until sauce is slightly thickened and flavors have melded, 30–45 minutes.
- Cook noodles in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente. Reserve 1 cup of pasta water. (I cooked 1 pound of noodles at a time for 1 minute each, removing the first batch with a bamboo strainer.)
- Add to cooked noodles to the pot with sauce along with butter and a splash of pasta cooking liquid. Simmer, tossing occasionally, until sauce begins to cling to noodles, about 1 minute. Pluck out basil sprigs.
- Adjust consistency with additional pasta water, as desired.
- Divide noodles among plates. Top with torn basil.
Posted in Pasta, Pork, Quick, Recipes
Tags: Asian, basil, dinner, drunken noodles, ginger, ground pork, noodles, pad kee mao, pork, ramen, rice vinegar, sambal oelek, spaghetti
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Happy St. Patrick’s Day! I am planning on serving shepherd’s pie tonight, but, for those of you serving corned beef and cabbage, this quick dish will put any leftover cabbage to good use. 🙂
This recipe was adapted from The New York Times, contributed by Melissa Clark. We ate it drizzled with sriracha and additional soy sauce. I also served the leftovers with scrambled eggs instead of fried.
Yield: Serves 4 to 6
- 5 tablespoons neutral oil, such as grapeseed or sunflower, plus more as needed (I used canola oil)
- 3 slices thick-cut bacon, in 1/2-inch pieces
- 1 small bunch scallions, whites and greens separated, sliced
- 4 cups shredded cabbage (from about 1/2 small head)
- coarse salt
- 4 garlic cloves, minced
- 6 cups cooked rice, white or brown, preferably day-old
- 2 ½ tablespoons fish sauce, plus more as needed
- ½ tablespoon soy sauce, plus more as needed for serving
- ½ cup kimchi, drained and chopped, plus more for serving
- ½ cup green peas (thawed, if frozen)
- fried eggs or scrambled eggs, for serving, optional
- toasted sesame oil, for drizzling, optional
- sriracha or other hot sauce, for serving, optional
- One day ahead, cook 2 cups of rice in 4 cups of water or stock. Once cool, store in the refrigerator overnight. (I used brown Basmati rice.)
- In a large nonstick skillet or wok over medium-high, heat 2 tablespoons oil until almost smoking. (I used a large 14-inch stainless steel skillet but a nonstick would have been preferable.)
- Stir in bacon, and cook, stirring constantly, until bacon is golden, about 2 minutes. Transfer to a heatproof bowl, leaving as much oil in the skillet as you can.
- Add scallion whites to the pan. Cook until soft, stirring frequently, 1 to 2 minutes. If the pan looks dry, drizzle in a little more oil, then stir in cabbage and a pinch of salt. Cook, continuing to stir frequently, until cabbage is soft, 2 to 4 minutes.
- Stir in garlic, and cook until fragrant, another 1 to 2 minutes. Transfer to the bowl with the bacon.
- Add remaining 3 tablespoons oil to skillet and raise heat to high.
- Add rice, and a large pinch of salt, then toss thoroughly to coat with oil. Spread out rice in an even layer along the bottom (and sides if in a wok), and drizzle fish sauce and soy sauce over. Let rice sit until sizzling stops and it starts to crackle and crisp, 1 to 4 minutes. Toss, taste, and add more fish sauce or soy sauce if necessary.
- Fold in bacon mixture, kimchi and peas, then transfer to plates.
- Top with scallion greens, more kimchi to taste, and fried eggs, if using. (I served it with one fried egg per person.)
- Drizzle everything with toasted sesame oil and soy sauce, as desired, and serve immediately with hot sauce on the side.
Posted in Greens, Pork, Quick, Recipes
Tags: Asian, bacon, Basmati rice, brown Basmati rice, cabbage, dinner, eggs, fish sauce, fried eggs, fried rice, kimchi, peas, quick, rice, scallion, scrambled eggs, sesame oil, soy sauce, sriracha
After reading the printed version, I received multiple emails from The New York Times about this dish. Sam Sifton was over the moon about this recipe and the book, Toni Tipton-Martin’s Jubilee: Recipes from Two Centuries of African-American Cooking. He described the book as “excellent and invaluable” and noted that this was his favorite recipe in it. I had to try it.
I agreed with Sam Sifton. 🙂 Lemon-caper sauce is incredible! This wonderful dish was prepared very quickly and was packed with flavor. Tipton-Martin learned the sauce technique that elevates these smothered pork chops from restaurateur B. Smith.
I added additional flour to the sauce to make it more of a gravy. We used fresh bread to mop up all of the remaining sauce on our plates. I served the pork chops with sautéed spinach and roasted red and sweet potatoes on the side.
This recipe was adapted from Jubilee: Recipes from Two Centuries of African-American Cooking, via The New York Times, contributed by Sam Sifton. I slightly modified the proportions.
Yield: Serves 4 to 5
- 4 bone-in pork chops (about 8 ounces each) (I used 5 boneless pork chops)
- Kosher salt and freshly ground black pepper, to taste
- 1/2 tsp dried thyme leaves
- 2 T olive oil
- 4 T unsalted butter, divided
- 1 very small shallot, minced (about 1 tablespoon)
- 3 garlic cloves, minced (about 1 teaspoon)
- 2 T all-purpose flour
- 1 cup dry white wine
- 1 1/2 cups chicken stock
- 2 T drained capers
- 2 T minced fresh parsley, plus more for garnish
- 1 tsp freshly grated lemon zest, plus 2 T freshly squeezed lemon juice
- hot sauce, optional
- Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme.
- Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer.
- Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
- Drain most of the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling.
- Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute.
- Sprinkle in the flour, and cook, stirring, for 2 minutes.
- Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
- Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you’re using it)(I omitted it), and simmer for 1 to 2 minutes.
- Stir in the remaining 2 tablespoons of butter until it’s melted and the sauce looks smooth.
- Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste.
- Garnish with more fresh parsley.
Posted in Pork, Recipes, Sauces
Tags: American, B. Smith, butter, butter sauce, capers, dinner, easy, gravy, lemon, lemon zest, pork, pork chops, shallot, smothered, Southern, thyme, white wine, wine
We have a new favorite chili in our house! It may double as a new favorite Super Bowl meal too. 😉 I was a little concerned about using sausage as such a primary ingredient but the end result was very balanced. It was hearty, full-flavored, and a perfect compliment to our mandatory guacamole appetizer. I also loved that it could be prepared in advance.
I was initially drawn to the recipe because it was titled “BLT Chili” which sounded intriguing and delicious. After reading further, I realized that it was not related to a BLT but was created by chef Laurent Tourondel of BLT Burger in Las Vegas. Funny.
- In a large, enameled cast-iron Dutch oven or casserole, heat the oil.
- Add the sausage and cook over high heat, breaking it up, until browned, about 15 minutes.
- Add the onions, bell pepper and garlic; cook over moderately high heat, stirring, until the onion is translucent, 8 minutes.
- Add the tomato paste and cook for 3 minutes.
- Add the chili powder, paprika, cumin and oregano and cook for 1 minute.
- Add the tomatoes, beans, corn and water and cook over moderately low heat, stirring occasionally, until thickened, about 1 hour.
- Season with salt and pepper.
- Serve the chili over rice, if desired, with shredded sharp cheddar cheese, sour cream, chopped red onion, pickled jalapeños, cilantro and hot sauce as optional toppings.
Posted in Holiday, Pork, Recipes, Soups, Stews, & Chowders
Tags: chili, corn, cumin seeds, dinner, kidney beans, paprika, pork sausage, red bell pepper, Super Bowl, sweet Italian pork sausage, sweet paprika, tomatoes
I actually have a third tasty soup to share. This one is reminiscent of one of our family favorites, Lentil-Kielbasa Soup. Don’t worry- it’s not so similar that it will prevent me from making my tried and true lentil-sausage soup as well this season. 🙂
This recipe was adapted from The New York Times, contributed by Sarah Digregorio. I used French green lentils instead of black lentils, modified the proportions and incorporated a mixture of CSA greens including beet greens, broccoli greens and escarole. I also garnished the soup with my CSA parsley instead of basil.
This soup could easily be made on the stove top instead of in a slow cooker. I loved that it gobbled up my CSA greens too.
Yield: 6 servings
- 1 pound hot or sweet Italian pork sausage, loose or removed from its casing
- olive oil, if necessary
- 1 large red or yellow onion, chopped
- Kosher salt
- 10 large garlic cloves, chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 thyme sprigs
- 2 oregano sprigs, leaves only, or 1 teaspoon dried oregano
- generous pinch of red-pepper flakes
- freshly ground black pepper
- 3/4 cup dry white wine (I used Pinot Grigio)
- 1 bay leaf
- 2 cups dried lentils, preferably black beluga (I used French green lentils)
- 1 (14-ounce) can whole or chopped tomatoes
- 8 cups chicken stock
- 5 ounces greens, such as baby spinach or kale, or 1 medium bunch greens, such as chard or kale, stemmed and chopped (I used a mixture of beet & broccoli greens with escarole)
- 1 T red-wine vinegar
- chopped fresh parsley or basil, for garnish
- grated Parmigiano Reggiano, for garnish
- In a large, dry skillet over medium-high heat, cook the sausage, breaking it up with a spatula, until it is in small, coarse pieces, and starts to brown and sizzle in its own fat, about 8 minutes.
- Using a slotted spoon, transfer the cooked sausage to a 5- to 8-quart slow cooker. There should be a thin layer of fat covering the bottom of the skillet. If there is much more than that, pour a bit of the fat off. If there is not enough fat to cover the bottom of the pan, add a drizzle of olive oil.
- Add the onion to the skillet, season generously with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Reduce heat to medium-low, add garlic and cook until softened and fragrant, about 2 minutes.
- Add the onion and garlic powders, the herbs, red pepper flakes and several generous grinds of black pepper. Stir to combine.
- Increase heat to medium-high, pour in the wine and stir well, scraping the bottom of the pot. Let the wine bubble until the pan is almost dry, about 3 minutes.
- Scrape the skillet mixture into the slow cooker with the sausage.
- Add the bay leaf and the lentils.
- Add the tomatoes with their juice. If using whole, crush the tomatoes into pieces using your hands as you add them with their juice.
- Pour in the chicken stock.
- Season generously with pepper and add 1/2 teaspoon salt if you are using low-sodium stock or 1 teaspoon salt if using homemade unsalted stock. Do not add salt now if you are using fully salted stock.
- Stir well to combine all ingredients. Cover and cook on low until the lentils are tender, about 6 to 8 hours. (Taste the lentils to make sure they are firm but creamy on the inside; black lentils can vary in their cooking time depending on their age and the heat of your slow cooker.) The soup holds well on warm for 2 additional hours.
- Switch the heat to high. Remove and discard the thyme sprigs. Stir in the greens and cook until wilted and tender, about 2 minutes for baby spinach, 10 minutes for kale.
- Stir in the vinegar.
- Serve in bowls, topped with chopped parsley and/or basil and grated Parmesan.
Posted in Greens, Pork, Recipes, Slow Cooker, Soups, Stews, & Chowders
Tags: beet greens, beluga lentils, black lentils, dinner, escarole, French lentils, greens, Italian sausage, kale, legumes, lentils, oregano, Parmigiano Reggiano, red onion, red wine vinegar, sausage, slow cooker, soup, spinach, stew, thyme