This is another dish with a crispy and delicious parmesan topping. Cheese makes everything better. 🙂 I loved that the base of the dish was an arugula salad. The crunchy roasted almond topping provided a nice contrasting texture too.
I cut the head of cauliflower through the center into two steaks and roasted the additional florets in a formation as close to a plank as well, for presentation purposes. Next time, I may change the orientation of the cauliflower to keep the florets attached to the core.
This recipe was adapted from Martha Stewart Living. I used French green lentils, added red pepper flakes, and modified the cooking and serving methods. It was a lovely, fresh and healthy light meal. We ate it for dinner, but it would also be wonderful served for a special lunch, of course. 🙂
Yield: Serves 4
3 cups of cored and chopped tomatoes, about 3 beefsteak tomatoes (I used 2 beefsteak and 3 romas)
2 to 4 cloves garlic, thinly sliced, plus 1 clove for cooking the lentils, if desired
2 tablespoons capers, drained
1/2 cup (8 T) extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
pinch of red pepper flakes, or more, to taste
1 head cauliflower (about 2 pounds), trimmed and cut through the core into 1-inch planks
1 1/2 cups cooked lentils (I used French green lentils)
2 ounces Parmigiano-Reggiano, grated (3/4 cup)
1 bunch arugula, trimmed (I used about 4 oz wild baby arugula)
1 tablespoon red-wine vinegar
toasted almonds, chopped, for serving (I used sliced almonds)
Cook the lentils: Place 3/4 to 1 cup of dried lentils with a large smashed (but intact) garlic clove, optional, in a pot covered by 2 inches of water. Bring to a boil and season with salt. Reduce heat to a simmer and cook 25 to 30 minutes, or until tender. (You will have leftover cooked lentils.)
Toast the almonds: Preheat oven to 400 degrees. Spread almonds in an even layer on a rimmed quarter sheet pan. Toast the almonds, stirring once or twice, about 4 to 5 minutes, or until golden brown and fragrant. Remove and set aside.
Increase the oven temperature to 475°F, with a rack placed in the center and another rack in top position. (I set my oven to convection roast.)
In a bowl, toss together tomatoes, garlic, capers, large pinch of red pepper flakes, if using, and 2 tablespoons oil; season with salt and pepper.
Place cauliflower planks on a rimmed baking sheet.
Brush cauliflower evenly with 3 tablespoons oil and season with salt and pepper.
Roast until undersides are golden, 12 to 13 minutes. Remove pan from the oven, flip the cauliflower and push to one side.
Add tomato mixture to other side of the pan.
Reduce the oven temperature to 450 degrees; roast 12 minutes more.
Stir 1 1/2 cups drained lentils into tomato mixture. Drizzle with 2 tablespoons oil; season with salt and pepper.
Sprinkle everything with cheese.
Switch oven setting to broil, and broil on top rack until cheese has melted, 1 to 2 minutes.
Toss arugula with remaining 1 tablespoon oil and vinegar; season with salt and pepper.
Serve the roasted cauliflower planks over lentils and arugula salad, sprinkled with toasted almonds.
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
4bone-in pork chops (about 8 ounces each) (I used 5 boneless pork chops)
Kosher salt and freshly ground black pepper, to taste
1/2tsp dried thyme leaves
2 T olive oil
4 T unsalted butter, divided
1very small shallot, minced (about 1 tablespoon)
3garlic cloves, minced (about 1 teaspoon)
2 T all-purpose flour
1cup dry white wine
1 1/2cups chicken stock
2T drained capers
2 T minced fresh parsley, plus more for garnish
1tsp 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.
This raw zucchini salad was lovely. I loved the contrasting texture from the crunchy almond topping. The dressing was also wonderfully bright and flavorful.
This recipe was adapted from The New York Times, contributed by Alexa Weibel. I used a mini food processor to quickly prepare the dressing. We ate this as a side with grilled chicken but it would also be perfect to serve as a light lunch.
Yield: 4 to 6 servings
3 T extra-virgin olive oil
1small to medium shallot
2 T capers, chopped, plus 2 teaspoons caper brine
zest of one lemon (about 1 tsp)
1 T freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3medium zucchini or summer squash (6 to 7 ounces each), or a combination
1/3cup shaved Pecorino-Romano cheese
1/4cup torn fresh basil, plus more for garnish, if desired
1/4cup chopped flat-leaf parsley, plus more for garnish, if desired
1/3cup roasted salted almonds, chopped
In the bowl of a mini food processor, mince the shallot and garlic.
Add the oil, capers, caper brine, lemon zest, and lemon juice. Pulse to combine.
Season with salt and pepper, pulse again. Set aside. (Alternatively, the dressing can be made in a small bowl.)
Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
Just before serving, season the zucchini with salt and pepper and toss to coat.
Stir in the cheese, herbs and dressing and season to taste with salt and pepper.
Sprinkle with the almonds. Garnish with additional herbs, if desired. Serve immediately.
I love it when my husband puts the New York Times Dining section at my “spot” at the kitchen table and says, “Why don’t we have this for dinner?”!! Sometimes life is so much easier when someone hands you a plan! If you didn’t already guess, that is the story of this meal. 🙂 This dish was adapted from The New York Times, contributed by David Tanis. I increased the amount of garlic and cauliflower, and used panko instead of coarse breadcrumbs. Cheesy and tasty.
1 pound rigatoni or other large pasta shape
1 large cauliflower
Extra-virgin olive oil
coarse salt and freshly ground black pepper
1 tablespoon capers, roughly chopped
6 garlic cloves, minced
¼ teaspoon crushed red pepper flakes, or more to taste
3 tablespoons roughly chopped sage, plus a few (3) sage leaves left whole
½ teaspoon lemon zest
6 ounces coarsely grated fontina or mozzarella
2 ounces finely grated Romano cheese or other hard pecorino
½ cup panko or coarse dry bread crumbs
2 tablespoons chopped flat-leaf parsley, for garnish
Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente. (If directions call for 12 minutes cooking, cook for 10 instead.) Rinse pasta with cool water, then drain again and set aside.
Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.
Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It’s fine if some pieces don’t brown evenly.
Season browned cauliflower generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.
Put cooked cauliflower mixture in a large mixing bowl. (I used my cooled pasta pot to create fewer dishes!) Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with panko or bread crumbs, and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.)
Bake, uncovered, for 20 to 30 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.
I am such a sauce person- this dish was super saucy! Sauce on the pork chops with sauce on the side. 🙂 The recipe was adapted from a “staff-favorite” Food and Wine dish. I adapted the recipe by decreasing the olive oil and by incorporating the leftover sage-grapeseed oil into mashed potatoes with grilled scallions. This was a wonderful dish to make with my giant herb garden sage and parsley plants too. Very flavorful and tasty.
Grapeseed oil, for frying
1/2 cup sage leaves
1 medium-large shallot, minced
1 tablespoon red wine vinegar
10 T cup extra-virgin olive oil, plus more for brushing
1 cup lightly packed parsley leaves, finely chopped
2 tablespoons minced celery heart with leaves
1 tablespoon capers, rinsed, drained and minced
1 1/2 teaspoons minced thyme
freshly ground black pepper
six 3/4-pound boneless pork chops, about 1 inch thick
1 1/2 pounds gold potatoes
6-8 scallions, grilled
milk, to taste
In a small saucepan, heat 1/4 inch of grapeseed oil until shimmering. Add the sage and fry over moderate heat, stirring, until the sizzling stops and the leaves are crisp, 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
In a mini food processor, mince the shallot. Add the vinegar and let stand for 5 minutes. Add the parsley, celery, capers and thyme and pulse to mince; season with salt and pepper. Pulse in the olive oil.
Meanwhile, bring the potatoes to a boil in a large pot of salted water. Cook until tender, about 15 to 20 minutes. Drain and mash.
Light a grill or preheat a grill pan. Brush the pork chops with olive oil and season generously with salt and pepper. Grill over moderate heat, turning once, until lightly charred and an instant-read thermometer inserted near the bone registers 135°, 12 to 14 minutes. Transfer the chops to a platter and let rest for 5 minutes.
Lightly brush the scallions with olive oil. Grill until tender. Coarsely slice.
Stir the fried sage leaves into the salsa verde and serve with the pork chops.
Stir the sage-grapeseed oil into the mashed potatoes, small amounts at a time, with milk, to taste, to achieve desired texture. Stir in the chopped grilled scallions. Season with salt and pepper.
I think the browned butter drew me to this recipe- it really made this dish delicious. Meuniere translates as “miller’s wife” and refers to cooking something after dredging it in flour. In this dish, the fish fillets are dredged in flour, sautéed, and then topped with a lemon, browned butter, parsley and caper sauce. It was a lovely meal that was quick to prepare. This recipe was adapted from The Little Paris Kitchen: 120 Simple but Classic French Recipes by Rachel Khoo. Lemon sole, Pacific halibut or trout can be substituted for the Dover sole.
1 pound of Dover sole fillets, skin removed
6 T all-purpose flour
1 tsp coarse salt
1/4 tsp freshly ground black pepper, or to taste
3 T grapeseed oil, divided
4 T unsalted butter, cut into cubes
juice of 1 lemon
2-3 T chopped parsley
1 T capers, drained and rinsed
Mix the flour with the salt and pepper and spread out over a large plate. Pat the fish fillets in the flour, evenly coat, and shake off excess.
Heat 1 1/2 T oil in a large frying pan over medium-high to high heat. When the oil is smoking, place the half of the fish in the pan and lower the heat slightly. Cook 1-2 minutes on each side, until golden. Place the fish on a warmed plate covered with aluminum foil and repeat with the remaining fish fillets.
Wipe the pan clean with paper towels and return to medium heat. Add butter and cook until light brown and fragrant.
Remove pan from heat and add lemon juice. (It will splatter!) Add parsley and capers and combine.
Dress the fish with the sauce and serve. Alternatively, return the fish to the pan and spoon over the sauce and serve.