I have learned so much about cooking by watching Sara Moulton, particularly when she had a live cooking show many years ago. I’ve just started watching her PBS series and I’m thrilled. I have to watch a lot of episodes from previous seasons to catch up! 🙂
She cooked this dish on the show with her son who is reportedly obsessed with making it. We absolutely loved it too- it’s a wonderful weeknight dish. I made the “warm weather” version, serving it over salad dressed with Buttermilk Ranch Dressing, but plan to try the “cool weather” version as well, serving it over sautéed apples and cabbage with butternut squash or sweet potato purée.
This recipe was adapted from Sara Moulton.com. I used larger pork chops, used basil, thyme and cilantro in the dressing and topping, and modified the method. I served it with roasted potatoes on the side for my starch-loving husband.
Yield: 6 to 8 servings
For the Pork Chops:
four 1 inch-thick boneless pork chops
1 c buttermilk
1 t Tabasco or Chipotle Tabasco
1 large garlic clove
2 to 2 1/2 c panko bread crumbs
6 to 8 T extra virgin olive oil or vegetable oil
2 T fresh flat-leaf parsley leaves, cilantro, and/or basil
lemon wedges, for serving, optional
Warm Weather Version: green salad with Buttermilk Ranch Dressing, for serving (dressing recipe below)
Cool Weather Version: sautéed apples and cabbage, for serving
Cool Weather Version: butternut squash or sweet potato purée, for serving
For the Buttermilk Ranch Dressing:
1/2 cup buttermilk
1/3 cup regular or low-fat mayonnaise
2 T rinsed, dried, and chopped fresh mixed herbs (tarragon, chives, parsley, thyme, basil, cilantro)
1 small garlic clove, minced or pushed through a garlic press
coarse salt and freshly ground black pepper, to taste
To Prepare the Pork Chops:
If time permits, freeze the pork chops for 30 minutes to make them easier to cut.
Carefully cut each horizontally to make 2 thin chops for a total of 8 chops.
Place the meat on a cutting board between 2 layers of plastic wrap. (Alternatively, sprinkle a small amount of water into a large resealable plastic bag. Place a pork chop in the bag and close, leaving 1/2 inch open.) Pound with a rolling pin or meat pounder until the chop is about 1/8 inch thick; remove and set aside. Repeat with the remaining chops.
Whisk together buttermilk, Tabasco, and 1/2 teaspoon salt in a measuring cup; press in the garlic. Transfer to a large resealable plastic bag.
Place the pounded chops in the bag with buttermilk mixture, one at a time making sure each one is coated, and marinate at room temperature, turning several times, for 30 minutes.
Spread out the bread crumbs in a pie plate.
Remove the chops from the marinade and season them with salt.
Working with one chop at a time, toss the chop in the bread crumbs; shake off the excess crumbs.
Heat 3 tablespoons olive oil in a large stainless steel, cast iron, or non-stick skillet over medium heat until hot; add half the chops. (I used a 14″ skillet over scant medium heat. Next time I will try a cast iron skillet to ease the clean up!)
Sauté them, turning once for 3 minutes per side, or until golden and just cooked through. Remove to a plate and keep warm.
Repeat with the remaining 3 tablespoons olive oil and the remaining chops, adding more oil if necessary.
Chop the herbs for the topping. (I used cilantro and basil.)
Divide the pork chops among dinner plates, top each portion with come chopped herbs, and serve with a wedge of lemon. Alternatively, serve the pork chops over the dressed green salad.
To Make the Buttermilk Ranch Dressing:
Whisk together all ingredients in a measuring cup.
Season with salt and pepper to taste.
Chill until ready to serve.
Note: These pork chops are delicious hot, at room temperature, or even chilled.
I have several weeknight chicken dishes to share. I’m starting with this classic Italian dish.
This is a home-cooked version of an incredible restaurant dish, substituting chicken for veal. Saltimbocca translates to “jumps in your mouth,” the perfect description for this amazingly flavorful prosciutto and sage wrapped meat.
The recipe was adapted from Bon Appétit, contributed by Aaron Crowder, Katie Jackson, and Nick Perkins. I substituted chicken thighs for chicken breasts and used a combination of parsley and cilantro instead of fresh mint. We ate it with sautéed broccoli rabe and roasted potatoes. The chicken was crispy on the outside and moist and tender on the inside. Delicious!
4 to 8 thin slices prosciutto (enough to wrap the chicken)
2 cups vegetable oil
4 scallions, very thinly sliced on a diagonal
8 oz sugar snap peas, strings removed, thinly sliced
1/4 to 1/2 cup parsley, cilantro, and/or mint leaves, torn if large
2 tsp finely grated lemon zest
1 T fresh lemon juice
1 T extra-virgin olive oil
flaky sea salt
lemon wedges, for serving
If using chicken thighs, place a thigh on a cutting board between 2 sheets of plastic wrap. Gently pound as thin as possible without tearing the meat, about 1/4-inch thick. Repeat with remaining thighs. (If using chicken breasts, place a chicken breast on a cutting board. Holding a knife parallel to board and working along a long side, cut through center of breast until you are ½” from the other side. Open like a book and place butterflied breast between 2 sheets of plastic wrap. Gently pound as thin as possible without tearing meat—about 1/4″ thick and 8″ wide is ideal. Repeat with remaining breast.)
Place eggs, panko, and flour in separate shallow bowls (cake pans or pie plates work great).
Season meat lightly with kosher salt.
Working with 1 piece of chicken at a time, press 2 sage leaves onto both sides of meat.
Wrap 2 pieces of prosciutto around each cutlet to make a belt that holds in the sage. (I used about 2 1/2 pieces per thigh.)
Dredge in flour, shaking off excess.
Dip in eggs, letting excess drip back into bowl.
Coat in panko, pressing lightly to help it adhere, then shaking off excess.
Place cutlets on a rimmed baking sheet.
Heat vegetable oil in a large skillet over medium-high until very hot (an instant-read thermometer should register 350°–375°).
Carefully lower 1 breast along the side of the skillet closest to you and let it slide into oil so it’s lying flat. (I cooked 2 thighs at a time.) Swirl oil in skillet carefully so that cutlet is submerged and cook just until bottom side is golden brown, about 2 minutes.
Using tongs, carefully turn and cook until golden brown on the other side, about 2 minutes. Transfer to a wire rack; season with kosher salt. Let sit 5 minutes. Repeat with remaining meat.
Toss scallions, peas, herbs, lemon zest and juice, and olive oil in a medium bowl; season with kosher salt.
Arrange chicken on a platter and top with pea salad. Sprinkle with sea salt; serve with lemons.
This quick recipe results in a full-flavored replica of a classic version that has simmered for hours. I served it to my family for our past two Mardi Gras feasts- followed by a mandatory King Cake, of course! 🙂
This recipe was adapted from David Guas, a New Orleans native and chef-owner of Bayou Coffee Bar and Eatery in Arlington, Virginia, via The Washington Post.
Yield: 4 to 6 servings
8 ounces smoked, cooked pork sausage
2 15-oz cans kidney beans, drained and rinsed
1 T canola oil
1 medium green bell pepper, stemmed and seeded, cut into 1/2-inch dice
1 medium sweet onion, diced
7-8 scallions, sliced (about 1/2 cup)
6 cloves garlic, sliced
3 cups chicken stock
3 fresh thyme sprigs or 1 tsp dried thyme leaves
3 bay leaves
1/2 tsp freshly ground black pepper
1/4 tsp ground cayenne pepper
2-3 stems flat-leaf parsley, leaves minced
about 1-2 tsp coarse salt, to taste
1 cup white Basmati rice cooked in 2 cups chicken stock, for serving
hot sauce, for serving, optional
Cut the sausage in half lengthwise, then slice into half-moons.
Heat the oil in a Dutch oven over medium heat.
Add the sausage and cook for 6 to 8 minutes, stirring a few times, so some of its fat renders. Use a slotted spoon to transfer the sausage to a shallow bowl.
Add the diced bell pepper, onion, scallions, and garlic to the rendered fat in the pot; stir to coat.
Increase the heat to medium-high and cook for 2 minutes, stirring, until just softened.
Add the beans, stock, thyme, bay leaves, black and cayenne peppers.
Reduce the heat to medium; cover and cook for 25 minutes.
Uncover and remove the bay leaves and thyme sprig stems with a slotted spoon.
Using the back of a wooden spoon, mash about 1 cup of the beans against the side of the pot, or until desired thickness is achieved.
Return the sausage to the pot. When heated through, stir in the parsley.
Serve hot, over cooked rice, with hot sauce, as desired. I have served it in individual bowls topped with a scoop of rice or in a serving dish over rice.
Why have I never thought of making a BLT taco before? Genius.
This quick and delicious weeknight dinner recipe was adapted from The New York Times, contributed by Melissa Clark. I cooked the bacon at a lower temperature, increasing the cooking time. I think that this method isn’t as messy. 🙂 I added avocado slices, used corn-flour hybrid tortillas, a Serrano instead of jalapeño chile, increased the lime juice, and used chipotle Tabasco in the mayonnaise. I also warmed the tortillas with steam in the microwave.
Yield: Serves 4
1pound thick-cut bacon, about 10 slices
1pint (2 cups) grape or cherry tomatoes, quartered (mixed colors are pretty here)
1small Serrano or jalapeño chile, seeded or not, finely chopped
2-3T cilantro, chopped
1 T fresh lime juice, plus more to taste
Kosher salt, to taste
1 ½teaspoons Cholula or other hot sauce, or to taste, plus more for serving (I used Chipotle Tabasco)
8(6-inch) corn or flour tortillas (I used corn-flour hybrid tortillas)
Romaine lettuce leaves, sliced into bite-size pieces
1avocado, sliced into eighths
refried beans and rice, for serving, optional
Heat oven to 350 degrees, preferably on convection. Lay bacon in an even layer in 2 9-13″ glass pyrex dishes or on a rimmed baking sheet, and bake until browned and crisp, 35 to 40 minutes. Transfer to paper towel-lined plates and let cool. (Keep rendered fat for another use.)
While bacon is cooking, toss together tomatoes, chopped chile, cilantro, lime juice and a large pinch of salt in a medium bowl. Taste and add more lime juice and salt, if needed.
In a small bowl, whisk together mayonnaise and hot sauce.
Place tortillas in a tortilla warmer or medium bowl. Top with a damp paper towel and seal with a lid or plastic wrap. Microwave for 1 minute to warm. (Alternatively, the tortillas can be warmed on the stove top: Lay a clean kitchen towel in a medium bowl. Using the open flame from a stovetop gas burner (or in a skillet placed on an electric burner), warm and lightly char tortillas, 30 seconds to 1 minute per side. Transfer warmed tortillas to a towel-lined bowl, and cover with towel to keep warm while you finish remaining tortillas.)
Serve, letting people make their own tacos by layering bacon, salsa, lettuce, spicy mayonnaise and avocado, on tortillas. Top with more hot sauce, if desired.
I am in love with kabocha squash- it is just so creamy and sweet. This dish may be the ultimate autumn casserole. It was a little bit involved to prepare but the results were worth every minute.
This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I slightly modified the proportions and method. Fabulous!
4 to 6 servings
1 small to medium kabocha squash
7 large garlic cloves
3 6-inch-long rosemary sprigs
½ cup heavy cream
freshly ground black pepper
1 bunch Tuscan kale (I used a 10 oz bag), ribs removed and torn into 1-2″ pieces (about 8 cups)
2 medium shallots
1 pound fresh pork sausage, such as sweet Italian (about 4 links)
2 cups crumbled cornbread, from a 6×4 inch piece
2 T unsalted butter
1 T olive oil
Bake cornbread. (I used Trader Joe’s Cornbread Mix.) Set aside to cool.
Position a rack in center of oven; preheat to 400°, preferably on convection.
Cut off stem end of kabocha squash and rest on cut side. Cut squash in half. Scoop out seeds and stringy innards with a spoon; discard. Cut squash into 1″-thick slices. Using your knife, slice off the tough peel and layer of light green flesh beneath.
Smash the garlic cloves with the side of the knife and remove peel.
Combine squash, garlic, rosemary sprigs, heavy cream, and ¼ cup water in a medium saucepan. Season generously with salt and pepper and bring to a gentle simmer over medium heat. Cover pot and reduce heat to low. Simmer until squash is tender and easily mashes when pressed with the back of a spoon, 20-25 minutes.
Meanwhile, grasp stem end of each kale leaf. Starting at stem, slide your other hand along length of leaf to strip leaves. Repeat with entire bunch; discard stems. Tear leaves into 1″–2″ pieces (you should have about 8 cups).
Peel 2 shallots and thinly slice crosswise.
Use the tip of your knife to prick the sausages all over in several places.
Crumble cornbread into coarse crumbs (you should have about 2 cups).
When squash is tender, remove saucepan from heat. Uncover and pluck out rosemary sprigs, leaving leaves inside pot. Transfer entire mixture to a medium bowl (reserve saucepan) and mash with the back of a spoon or a potato masher until no distinct pieces of squash remain. Season with salt and pepper.
Wipe out pot with paper towels and heat over medium. Add butter and heat until melted. Add shallots and cook, stirring occasionally, until translucent, about 4 minutes.
Add kale to the pot, a couple of handfuls at a time, stirring to wilt between each batch, and cook until leaves are dark green and wilted, about 3 minutes; season with salt and pepper.
Transfer to kale to the bowl with squash, then fold to incorporate.
Heat the olive oil in the same saucepan over medium and add sausage. Cook, turning once, until browned on both sides (they won’t be cooked through), about 6 minutes. Transfer to cutting board and let cool for a few minutes (reserve saucepan again and do not pour out fat from sausages–you’re going to use it one more time).
Meanwhile, using a rubber spatula, scrape squash and kale mixture into a shallow 2-qt. baking dish and smooth top. (I coated the baking dish with cooking oil spray.)
Cut sausages crosswise into 2″ pieces and nestle into top of squash mixture, spacing evenly.
Heat the drippings remaining in the saucepan over medium and add cornbread crumbs. Cook, stirring, just until crumbs are evenly coated in fat. Scatter cornbread crumbs over squash mixture; season with more salt and pepper.
Bake gratin until crumbs are toasty and brown and sausages are cooked through (you can insert an instant-read thermometer into center of sausage to check if registers 140°, or just cut into one with a knife), about 15 minutes.
My non-pork tenderloin-eating son gobbled up these bites of meat! The sauce and seasoning were absolutely delicious.
This recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. I doubled the recipe to use two pork tenderloin. We ate it with Basmati rice and green salad. Fabulous.
Yield: Serves 6
1 T ground coriander
1 T ground cumin
1 T smoked paprika
2 tsp coarse salt
2 tsp freshly ground black pepper
2 one-pound pork tenderloin, trimmed and cut into 1 1/2-inch pieces
2 T lemon juice, plus lemon wedges for serving
2 T honey
3 large garlic cloves, finely grated
2-3 T extra-virgin olive oil, divided
1-2 T chopped fresh oregano
In a medium bowl, combine the coriander, cumin, paprika, salt and pepper.
Add the pork and toss to coat evenly, massaging the spices into the meat until no dry rub remains.
Let the meat sit at room temperature for at least 30 minutes and up to 1 hour.
Meanwhile, in another small bowl, combine the lemon juice, honey, and garlic. Set aside.
In a large skillet (I used a 14-inch skillet) over medium-high, heat 2 T of the oil until just smoking. Add the meat in a single layer and cook without moving until deeply browned on one side, about 3 minutes.
Using tongs, flip the pork and cook, turning occasionally, until cooked through and browned all over, another 2 to 3 minutes, or until the internal temperature is 140 degrees.
Off the heat, pour the lemon juice-garlic mixture over the meat and toss to evenly coat, then transfer to a serving dish. (I tossed the sauce with the meat in my serving dish.)
Sprinkle the oregano over the pork and drizzle with the remaining 1 T of oil, if desired. (I omitted the additional oil.)