In Venice, this classic dish is traditionally served on April 25th, St. Mark’s Day. This version was adapted from Michela Tasca, owner of Ca’ de Memi Farm and Bed and Breakfast in Piombino Dese, outside of Venice, Italy, via 177MilkStreet.com, contributed by Diane Unger.
The recipe is similar to risotto in its cooking method and because it incorporates arborio rice, but this dish is much more fluid and soupy. It is definitely for pea lovers! Whole peas and puréed peas are mixed into the creamy rice. I loved the vibrant, beautiful color of the finished dish.
Yield: Serves 4
1 medium carrot, peeled and thinly sliced
1 large white onion, half thinly sliced and half finely chopped
1 medium celery stalk, thinly sliced
2 teaspoons fennel seeds
1 quart chicken stock or broth
2 cups frozen peas, divided (1 cup frozen, 1 cup thawed & at room temperature)
2 cups lightly packed fresh flat-leaf parsley
4 ounces pancetta, cubed or finely chopped (I used uncured pancetta)
4 T salted butter, cut into 1 tablespoon pieces, divided
1 cup arborio or vialone nano rice
coarse salt and freshly ground black pepper
2 ounces (1 cup) finely grated Parmesan cheese, plus more to serve (I used Parmigiano-Reggiano)
In a medium pot, combine the carrot, sliced onion (reserve the chopped onion), celery, fennel seeds, stock (or broth), and 2 cups water. Bring to a boil over medium-high, then cover, reduce to medium-low and simmer until the vegetables have softened, 10 to 12 minutes.
Remove the pot from the heat. Using a slotted spoon, transfer the solids to a blender, draining as much of the liquid as possible. (It’s okay if some of the fennel seeds remain in the pot.) (I used a Vitamix.)
Add 1 cup of the stock to the blender along with the parsley and the still-frozen peas. (The frozen peas cool the mixture so that it remains a brilliant green.) Leave the remaining stock in the pot, covered, so that it remains warm. (I kept the pot over low heat.)
Blend the solids, parsley, frozen peas, and cup of stock until the mixture is completely smooth, 1 to 2 minutes; set aside. (You should have about 3 cups of purée.)
In a large saucepan over medium heat, combine the reserved chopped onion, pancetta, and 2 tablespoons of butter. Cook, stirring occasionally, until the onion and pancetta are lightly browned and the pancetta fat is rendered, 6 to 8 minutes. (I used a low, wide, enameled cast iron pot.)
Add the rice and stir until the grains are coated with fat, about 1 minute.
Stir in 1 cup of warm stock. Cook, stirring, until the liquid is mostly absorbed, about 3 to 5 minutes.
Ladle in additional stock to barely cover the rice, about 1 cup at a time, and simmer, stirring often, until the liquid is mostly absorbed, about 5 minutes per addition.
Repeat the addition of stock, about 4 or 5 times, until the rice is al dente and most of the liquid has been absorbed. This process should take 25 to 30 minutes.
Remove the pan from the heat and let stand uncovered for 5 minutes.
Add the thawed, room temperature peas and the reserved purée; stir into heated through, about 1 minute.
Add remaining 2 tablespoons of butter; stir until melted.
Stir in the Parmesan. Taste and season with salt and pepper.
Serve sprinkled with additional grated Parmesan, as desired.
This quick weeknight dish was packed with flavor. The seasonings had a great balance too. The original recipe notes that tofu can be substituted for the pork to make a vegetarian version.
This recipe was adapted from 177milkstreet.com, contributed by Dawn Yanagihara. I reduced the amount of kimchi and increased the amount of garlic. This dish could definitely gobble up more kimchi- I may incorporate the full amount next time. I served it over brown Basmati rice to make a complete meal. Wonderful!
Yield: Serves 4 to 6
1 pound pork tenderloin, trimmed of silver skin (can substitute 14 oz extra-firm tofu, drained and cut into 1-inch cubes)
1 1/2 to 2 1/2 cups Napa cabbage kimchi, drained, large pieces chopped, with 2 T reserved juice (I used 10.6oz jar of Trader Joe’s kimchi)
2 1/2 T soy sauce, divided (I used reduced sodium soy sauce)
brown Basmati rice, for serving, optional (I used 1 cup rice cooked in 2 cups stock)
Cut the tenderloin in half lengthwise, then slice each half crosswise about 1/4-inch thick.
In a medium bowl, stir together the pork, 1 tablespoon of the reserved kimchi juice, 1 tablespoon of the soy sauce and 1/2 teaspoon black pepper.
In a 12 or 14-inch skillet over high, heat 1 tablespoon of the grapeseed oil until beginning to smoke. Swirl to coat the pan, then add the pork and cook, stirring, until no longer pink, about 4 minutes. Transfer to a clean bowl.
In the same pan over medium-high, heat 1 tablespoon of the remaining oil until beginning to smoke.
Add the mushrooms and 1/2 teaspoon of salt. Cook, stirring occasionally, until the liquid released by the mushrooms has mostly evaporated, about 5 minutes.
Stir in the remaining 1 tablespoon oil, if necessary (I omitted it), and the garlic and cook until fragrant, about 1 minute.
Return the pork to the pan with any accumulated juices and cook until the juices evaporate, 30 to 60 seconds.
Add the kimchi, mirin, the remaining 1 tablespoon kimchi juice and the remaining 1 1/2 tablespoons soy sauce. Reduce to medium and cook, stirring and scraping up any browned bits, until the kimchi is heated through, about 3 minutes.
Stir in the sesame oil, half of the sesame seeds and half of the scallions.
Transfer to a bowl or platter, over rice, if desired. Sprinkle with the remaining scallions and sesame seeds. Serve.
This is a variation of one of my favorite Italian restaurant dishes, orecchiette with sausage and broccoli rabe. It was fast to prepare and really full-flavored- incorporating anchovies, freshly ground fennel seeds, and lots of garlic. Great.
This recipe was adapted from 177milkstreet.com, contributed by Jeanne Maguire. I substituted jarred fire-roasted red peppers and brine for Peppadew peppers. I used a combination of sweet and hot Italian sausage as well.
Yield: Serves 4 to 6
12 ounces orecchiette pasta
2 T extra-virgin olive oil, divided
1 pound (about 6) sweet or hot Italian sausage, casings removed (I used 2/3 sweet (4) and 1/3 hot sausage (2))
3 anchovy fillets, minced
2 tsp fennel seeds, ground
1/4 cup finely chopped mild Peppadew peppers or fire-roasted red peppers, plus 1 T brine (I used Trader Joe’s)
8 to 10 large garlic cloves, thinly sliced
1 pound Swiss chard, stems and leaves separated
3/4 cup chicken broth or stock, divided
3 T freshly grated Parmigiano-Reggiano, plus more for serving
Remove the stems from the chard leaves and cut into 1/2-inch pieces. Soak in a bowl of water, drain, and set aside.
Cut the leaves into 3-inch wide ribbons; wash and drain. Set aside.
Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente.
Drain, return to the pot and toss with 1 tablespoon of oil. Set aside.
Meanwhile, in a 12-inch skillet (with a lid available) over medium-high, heat the remaining 1 tablespoon oil until shimmering. (I used a large enameled cast iron pan.)
Add the sausage and cook, breaking it into small chunks, until well browned, 6 to 8 minutes. Remove from pan and place on a paper towel-lined plate. Discard all but 1 T of the drippings from the pan.
Add the anchovies, ground fennel seed, and peppers to the skillet and cook over medium, stirring constantly, for 30 seconds or until fragrant.
Stir in the garlic and chard stems, then cook until the garlic is aromatic, about 30 seconds.
Add 1/4 cup of the stock and cook, scraping up any browned bits, until most of the liquid evaporates, 1 to 2 minutes.
Stir in the chard leaves and the remaining 1/2 cup broth. Cover, reduce to medium-low and cook until the leaves are wilted, about 2 to 4 minutes.
Scrape the chard mixture into the pot with the pasta. (I added the pasta to the pot with the chard instead!)
Add the sausage and 1/2 teaspoon salt and stir over medium-low until the pasta is heated through, about 1 minute.
Gradually stir in the Parmesan, then the Peppadew or roasted red pepper brine.
Taste and season with salt. Serve sprinkled with more Parmesan.
Before I was introduced to this recipe, I thought that borscht was always a deep red, beet-based soup. I now know that borscht means “sour.” The sour tang in this soup comes from soaking sourdough bread in the broth, puréeing it, and incorporating it into the finished soup, along with crème fraiche which is stirred in just prior to serving.
I made my first homemade borscht (the beet-based version) for Christmas Eve, and my husband purchased pierogies at a Polish store for the same meal. Luckily, I saw this recipe and he was also able to buy house-made garlic kielbasa for this soup. The quality of the kielbasa is very important because it is used to create the broth for the base of this soup.
This recipe is from The New York Times, contributed by Gabrielle Hamilton. I followed the recipe closely, but may decrease the amount of butter next time- I’m not sure it was necessary! (but it was quite delicious 😉 ) It was a creamy, indulgent, and delicious upgrade of potato-leek soup. Fabulous cold-weather comfort food.
Yield: 5 quarts, Serves 10 to 12
2 1/4 to 2 1/2pounds full horseshoe link of high-quality smoked kielbasa
5fresh bay leaves
3pounds leeks (6 long, lively leeks)
3pounds russet potatoes (about 4)
1cup unsalted butter (2 sticks)
1large yellow onion, small-diced (about 2 cups)
6garlic cloves, minced
1(4-ounce) hunk of dense, very sour sourdough bread, crusts removed
Cut kielbasa into 4 to 5 equal lengths, and cover in a pot with 3 quarts cold water and the bay leaves. Bring to a boil, then let gently boil for 25 minutes more until swollen and cooked through and beads of oil have formed.
Pull sausages from the now smoky and seasoned water, and set aside. Save that water!
While the kielbasa simmers, split leeks in half lengthwise, then soak and rinse in cold water to thoroughly remove all sand. Slice leeks into 3/8-inch half-moons from whites to dark greens, as far up as is viable.
Peel potatoes, trim all four sides to stabilize on the cutting board and trim both ends to “box” the potato. Save the scraps. Cut the boxes into large cubes, about 3/4-inch square.
In a sturdy soup pot (I used a large enameled cast iron Dutch oven), melt 1 stick butter over low heat until foaming.
Stir in onion, garlic and a healthy pinch of salt, and let them sweat for a full 5 minutes until translucent.
Stir in remaining butter, the sliced leeks and another generous pinch of salt, then let sweat slowly over low heat for 8 minutes until moist, bright green and glossy.
Add potato scraps, the cube of bread and half the kielbasa boiling liquid. Let gently simmer 10 minutes while the potato scrap softens and the bread hunk becomes flabby and swollen. If you need to increase the heat to get a little simmer going, do so.
Meanwhile, slice kielbasa in half lengthwise. Place two pieces back into the soup pot as is, and then slice the remaining 6 pieces into very thin, 1/8-inch half-moons, and set aside.
Retrieve the soggy lump of sourdough bread with a slotted spoon, and don’t worry if you also get a few bits of leek or onion or whatever is floating in the soup when you pull it out. Also remove about 1 cup of liquid, and set aside.
Add potato cubes and the rest of the kielbasa liquid to the pot. Add another pinch of salt and half the black pepper. Let it come back to temperature, and then to simmer until potatoes are cooked through, about 25 minutes more.
Using either a stick blender or a traditional blender, purée the sodden hunk of bread until foamy, using half of the liquid you pulled in Step 10, if needed. (I used a Vitamix.) Stir this back into the soup pot once the potatoes are cooked through.
Slice the reserved kielbasa and return all of the kielbasa to the pot.
Whisk the crème fraîche with remaining 1/2 cup of the hot reserved liquid; stir mixture into the soup.
Stir in the chopped dill and the remaining 1/2 tablespoon pepper. Serve very hot.
I love Christopher Kimball’s Milk Street television show and cookbooks. I recently joined their mailing list too. I have received a million emails from them since about offers and products, etc., but getting recipes like this one makes it worth the spam. 😉
This was our Election Day comfort food meal. It was quick and absolutely delicious. Perfect. The recipe was inspired by chef Vitaly Paley of Portland, Oregon, via 177milkstreet.com, contributed by Julia Rackow. I used cremini instead of portobello mushrooms and modified the proportions. I loved how the mushrooms lightened up the meaty sauce.
Yield: 6 servings
2 T salted butter
7 garlic cloves, finely chopped
1 pound cremini mushrooms, trimmed and finely chopped or portobello mushrooms, stems and gills removed, caps finely chopped
2 large shallots, halved and thinly sliced
1 pound sweet Italian sausage, preferably bulk (I used sausage links and removed the casings)
1 cup full-bodied, dry red wine (I used a Cabernet Sauvignon)
1 1/2 cups chicken stock
1/2 tsp cinnamon
Kosher salt and freshly ground black pepper
14 1/2 to 16 oz can crushed tomatoes
16 oz dried pappardelle or tagliatelle
minced fresh parsley, for garnish, optional
grated Parmesan, for serving, optional
Finely chop the garlic and mushrooms in a food processor.
In a 12-inch skillet over medium, heat the butter and garlic until the butter has melted and the mixture has begun to sizzle. (I used a wide enameled cast iron pan.)
Add the mushrooms and shallots and cook, stirring, until the mushrooms have released their liquid and the shallots have softened, about 5 minutes.
Add the sausage and cook, stirring and breaking the meat into small pieces, until no longer pink, 8 to 10 minutes. Discard any accumulated fat, if necessary.
Increase to medium-high and add the wine. Bring to a boil and cook, stirring, until the wine has almost completely evaporated, about 5 minutes.
Stir in the broth, cinnamon, and 3/4 teaspoon pepper. Continue to simmer until the broth has reduced by about half, 5 to 6 minutes.
Reduce the heat to medium, stir in the tomatoes and simmer until slightly thickened, about 5 minutes.
Taste and season with salt and pepper. Set aside, covered.
While the sauce simmers, in a large pot, bring 4 quarts of water to a boil.
Add the pasta and 2 tablespoons of salt and cook until the pasta is al dente.
Reserve 1/2 cup of the cooking (pasta) water, drain the pasta and return it to the pot or a serving dish.
Add the sauce to the pasta (I layered it) and toss to coat. If needed, add a few tablespoons of the reserved pasta water to adjust the consistency of the sauce. (I did not add pasta water but kept it to add when reheating the leftovers.)
Serve garnished with parsley. Pass grated Parmesan at the table, as desired.
I am a major sauce fan. The sweet onion jam really made this dish special. The meat was also loaded with flavor from the rosemary-mustard-garlic seasoning. I served it with maple syrup roasted acorn squash, and roasted gold and sweet potatoes, carrots, and kohlrabi. It was a weeknight feast.
This recipe was adapted from Antoni in the Kitchen by Antoni Porowski. I increased the amount of garlic and substituted apple cider for bourbon in the onion jam. Delicious.
Yield: Serves 4
For the Maple-Onion Jam:
2 T unsalted butter
1 T olive oil
1 1/2 to 2 pounds red onions, cut into 1/4-inch pieces (about 4 1/2 cups)(I used 2 large onions)
1/3 cup pure maple syrup
1/4 cup fresh apple cider or bourbon
1/2 tsp freshly ground black pepper
For the Rosemary-Mustard Pork Tenderloin:
4 to 8 large garlic cloves, thinly sliced
2 T grainy or creamy Dijon mustard
1 T plus 1 tsp finely chopped fresh rosemary
freshly ground black pepper
1 T plus 2 tsp olive oil, divided
2 (1 to 1 1/4-pound) pork tenderloins
1 T unsalted butter
To Make the Maple-Onion Jam:
In a large heavy skillet, heat the butter and oil over medium heat until the butter is melted. (I used a stainless steel sauté pan.)
Add the onions and 1/4 tsp salt, reduce the heat to medium-low, and cook, stirring frequently, until the onions are very tender and sweet, 30 to 35 minutes.
Add the maple syrup and cider (or bourbon), increase the heat to medium, and cook, stirring occasionally, until the liquid has evaporated and the onions are jammy, about 7 to 10 minutes. Watch carefully and lower the heat if necessary.
Remove from the heat and stir in pepper and 1/4 tsp salt. Adjust seasoning to taste.
Serve warm or at room temperature.
Note: The jam can be made ahead, cooled, covered, and refrigerated for up to 2 weeks.
To Make the Rosemary-Mustard Pork Tenderloin:
While the jam cooks, mound the sliced garlic with 1 teaspoon salt on a cutting board. Using a chef’s knife, mash and chop into a paste.
Transfer garlic to a small bowl. Stir in the mustard, rosemary, 1/2 tsp pepper, and 2 tsp olive oil.
With a paring knife or kitchen shears, make 12 x-shaped incisions, about 1/8-inch deep, all over each tenderloin.
Rub the tenderloin all over with the garlic mixture, stuffing bits into the incisions.
With a rack in the center, heat the oven to 425 degrees, preferably on convection roast. (This temperature is ideal for roasting vegetables at the same time.)
In a large oven proof skillet, heat the butter and remaining tablespoon olive oil over medium-high heat until the butter is melted and foamy. (I used a 12-inch cast iron skillet.)
Add the tenderloins and cook until browned on the bottom, about 5 to 7 minutes.
Turn browned side up and transfer the skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part of the pork reads 135 degrees, about 15 to 20 minutes. (I used the oven probe.)
Transfer to a cutting board and let rest for 10 minutes.
Cut the pork into thick slices and serve with the onion jam.
My daughter and I really enjoy watching Queer Eye on Netflix together. It is so positive and full of love. She is particularly a fan of Antoni, the chef. We were excited to check out his cookbook! 🙂
This fabulous chili recipe was adapted from Antoni in the Kitchen by Antoni Porowski. I modified the proportions. It was rich, full-flavored, and hearty. We ate it with lots of toppings, cornbread muffins and green salad. I’m planning to make it again to serve on a really chilly evening. Everyone loved it.
Super Bowl 2021 Update: This chili was absolutely delicious served with beer bread.
Yield: Serves 6 to 8
For the Chili:
1/3 to 1/2 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (4-5 slices)
1 3/4 to 2 pounds ground turkey, preferably dark meat
2 T olive oil
2 medium or 1 1/2 large onions, coarsely chopped (about 3 cups)
1 red bell pepper, cored, seeded, and cut into small cubes
3 T tomato paste
5 to 8 large garlic cloves, finely chopped
1 canned chipotle chile in adobo, seeded (if desired), finely chopped, plus 1 to 2 T adobo sauce (I didn’t seed the chile)
2 tsp dried oregano
1 tsp ground cumin
2 (15-oz) cans black beans, rinsed and drained
1 (14-oz) can crushed tomatoes
1 (12-oz) bottle dark beer (such as Guiness or Negra Modelo)
1 1/2 cups chicken stock
2 oz dark chocolate, coarsely chopped (scant 1/2 cup) (I used 72% cacao)
2 T apple cider vinegar
2 tsp molasses or dark brown sugar
For the Toppings:
chopped fresh cilantro
diced red or white onion
sour cream or Greek yogurt
In a large Dutch oven or other wide heavy pot with a lid, cook the bacon over medium-high heat, stirring occasionally, until crisp and golden, 5 to 7 minutes. (I used a large enameled cast iron Dutch oven.) Using a slotted spoon, transfer the bacon to a large bowl.
Cook the turkey in the remaining bacon fat over high heat, stirring frequently and breaking up the meat into small bits with a wooden spoon, until cooked through, about 5 minutes.
Season turkey with 1 1/2 teaspoons of salt, then transfer and any juices to the bowl with the bacon.
Heat the oil in the same pot over medium to medium-high heat.
Add the onions and bell pepper and cook, stirring occasionally, until the vegetables are softened and the onions are golden, about 8 minutes.
Stir in the tomato paste and garlic and cook for 1 minute, stirring, then stir in the chipotle and adobo sauce, oregano, cumin, and 2 teaspoons of salt. Cook until fragrant, about 2 minutes.
Add the beans, crushed tomatoes, beer, stock, chocolate, and turkey-bacon mixture. Bring to a gentle simmer and cook, uncovered, stirring occasionally, until the chili is deeply flavorful, about 1 hour and 15 minutes.
Remove the pot from the heat and stir in the vinegar and molasses or brown sugar.
Adjust the seasoning, to taste. Serve hot with toppings, as desired.