This phyllo-crusted savory pie is packed with caramelized summer zucchini. It is a wonderful way to gobble up an abundance of fresh squash from the garden or your CSA share. 🙂 I loved that it was baked in a cast iron skillet too.
The recipe was adapted from thekitchn.com, contributed by Grace Elkus. We ate it for dinner with a green salad but it could also be served for a special brunch or lunch- an amazing summer meal.
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.
Wow. This was delicious. A real celebration of summer farmstand corn. My local farmstand happens to have absolutely wonderful bi-color corn which I used for this special chowder.
A fresh corn broth is made for the base of this soup. It incorporates the corn cobs, shiitake mushroom stems, herbs, as well as parmesan rinds. I think it really makes the finished dish extraordinary.
I adapted this recipe from Bon Appetit, contributed by Rick Martinez. I lightened the recipe by using half and half instead of heavy cream. I also used home-grown jalapeños instead of Fresno chiles and parsley instead of marjoram. I doubled the garlic too, of course. 😉 Fabulous!!
Yield: Serves 8
8 ears of corn
2 Parmesan rinds (about 4 ounces)
4 ounces shiitake mushrooms, stems removed and reserved, caps cut into ¼-inch pieces
2 sprigs thyme
1 bay leaf
5 T unsalted butter, room temperature, divided
freshly ground black pepper
¼ cup dry white wine
4 ounces thick-cut bacon, cut into ¼-inch pieces (I used 3 thick slices)
1 pound russet potatoes, peeled, cut into ½-inch pieces (I used 1 1/2 large potatoes)
3 shallots, thinly sliced
1 medium leek, white and pale-green parts only, quartered lengthwise, thinly sliced
4 garlic cloves, finely grated or minced
2 Fresno chiles or jalapeños, seeded, finely chopped
2 T all-purpose flour
2 cups heavy cream or half and half
1 T chopped marjoram or parsley, plus more for serving
oyster crackers, for serving, optional
Cut kernels from cobs and place in a large bowl. Reserve cobs.
Place cobs in a medium pot and add Parmesan rinds, if using, mushroom stems, thyme, bay leaf, 2 tsp. salt, and 8 cups water.
Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until broth is fragrant and reduced by half, 40–50 minutes. Strain through a fine-mesh sieve into a medium bowl; discard solids and set broth aside.
Meanwhile, heat 4 T butter in a large heavy pot over medium-high.
Add corn kernels, season generously with salt and pepper, and cook, stirring occasionally, until corn is tender and juices have evaporated and browned on the bottom of the pot, 12–15 minutes. Reserve ½ cup corn for serving; transfer remaining corn to a medium bowl.
Add wine to pot and cook, scraping up browned bits, until liquid is syrupy, about 2 minutes. Scrape into bowl with remaining corn.
Heat remaining 1 T butter in same pot over medium and cook bacon until golden brown and fat has rendered, about 6 minutes.
Add potatoes, shallots, leek, garlic, and chopped mushrooms and cook, stirring occasionally, until vegetables have softened but haven’t taken on any color, 12–15 minutes.
Add chiles and cook until fragrant and softened, about 3 minutes.
Stir in flour and cook until nutty and fragrant, about 1 minute.
Add reserved broth, bring to a boil, and cook, stirring occasionally, until potatoes are fork-tender, 10–15 minutes.
Add half and half (or cream) and corn mixture and cook, stirring, until chowder has thickened, 5–10 minutes. Remove from heat and stir in parley. Let sit 15 minutes before serving.
Divide chowder among bowls. Top with additional parsley, oyster crackers, and reserved ½ cup corn; season with pepper.
Note: To make this vegetarian, omit the bacon and replace with more shiitake mushrooms; sauté them until they’re golden brown.
I love the first batch of zucchini in my CSA share- and finding new ways to enjoy it. The spicy, creamy, lime dressing in this dish was absolutely delicious. We are huge cilantro fans in my house so the fact that this dish was loaded with one of our favorite herbs made this dish a winner.
This recipe was adapted from Food and Wine, contributed by Kay Chun. I shaved the frozen goat cheese over the top, which was noted as the fancy chef tip in the original recipe. I think I would have preferred to have just crumbled cold (not frozen) goat cheese on top! Next time. 🙂
I’m bringing this festive summer side to share at Angie’s Fiesta Friday #128. My dish from Fiesta Friday #127 was a feature this week! Yay! Check it out and join the party.
3 ears of corn, shucked
1 pound small zucchini or summer squash, halved lengthwise (about 2 large)
1/4 cup extra-virgin olive oil
freshly ground black pepper
1/2 pound orzo
1/4 cup mayonnaise
3 tablespoons fresh lime juice
1 tablespoon minced shallot (I used 1 medium shallot)
1/2 teaspoon guajillo or ancho chile powder
1 1/2 cups coarsely chopped cilantro
2 ounces fresh goat cheese, frozen for grating or refrigerated for crumbling
Light a gas grill or heat a grill pan.
In a 9 x 13-inch pyrex dish or large bowl, toss the corn and zucchini with 1 tablespoon of the olive oil and season with salt and pepper.
Grill over moderate heat until charred and crisp-tender, about 10 minutes for the zucchini and 15 minutes for the corn.
Transfer to a cutting board and let cool. Cut the kernels off the corn cobs and coarsely chop the zucchini; set aside.
Meanwhile, in a large saucepan of salted boiling water, cook the orzo until al dente. Rinse under cold water to cool. Drain well and spread the orzo out on a baking sheet; pat dry with paper towels.
In a large bowl, whisk the mayonnaise with the remaining 3 tablespoons of olive oil and the lime juice, shallot, chile powder and 1/2 cup of the cilantro; season with salt and pepper.
Add the orzo, corn, zucchini and the remaining chopped cilantro and mix well. Transfer to a platter or serving bowl.
Using a vegetable peeler, shave the frozen goat cheese all over the top and serve. (Alternatively, crumble cold goat cheese over the top.)
My husband has been saying that we really should incorporate more fish into our diet. I know that he’s probably right. So, I was very proud to serve not only one, but TWO fish dinners in one week. The first was a super quick and fresh pan-roasted fish dish. (I’ll share that in a separate post.) The second was this quick red curry. I thought it was just me, but we all decided that the fish overpowered an otherwise delicious dish. (I am open to another opinion though!) I made it again with my go-to protein, boneless, skinless chicken thighs, and it was a winner in my house. Maybe fish once a week is enough for us. 😉
This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used two broccoli crowns, one red bell pepper, two carrots, and one large shallot in the mixed vegetables. We ate it over fresh rice noodles; I think it would also be wonderful with rice. It was absolutely delicious and faster than takeout.
1½ cups whole peeled tomatoes, plus juices from one 15-ounce can or half of one 28-ounce can (I cheated and used diced tomatoes.)
1 13.5-ounce can unsweetened coconut milk
approximately 1 pound mixed fresh vegetables (such as broccoli, cauliflower, red bell peppers, carrots, and/or shallots), cut into 1-inch pieces
1 pound firm white fish (such as halibut or cod), skin removed or 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
12 to 24 oz fresh rice noodles, cooked according to package directions
minced and whole cilantro leaves, for serving
lime wedges, for serving
Pulse shallot, garlic, and ginger in a food processor to finely chop.
Heat oil in a large saucepan over medium. Add shallot mixture and cook, stirring often, until golden brown, about 4 minutes.
Add curry paste and turmeric; cook, stirring, until paste is darkened in color and mixture starts to stick to pan, about 3 minutes.
Add tomatoes, breaking up with your hands, then juices. Cook, stirring often and scraping up browned bits, until tomatoes start to break down and stick to pot, about 5 minutes.
Stir in coconut milk and season with salt. Simmer, stirring occasionally to prevent sticking, until mixture is slightly thickened and flavors meld, 8–10 minutes.
Add vegetables and pour in enough water to cover (limit to 1/2 to 1 cup to prevent the sauce from becoming too thin). Bring to a simmer and cook, stirring occasionally, until vegetables are crisp-tender, 8–10 minutes.
Season fish or chicken all over with salt and nestle into curry (add a little more water if it’s very thick). Return to a simmer and cook just until meat is cooked through, about 5 minutes.
Spoon curry over rice noodles and top with cilantro and a squeeze of lime.
Do Ahead: Curry base (without vegetables or fish) can be made 3 days ahead. Cover and chill. Reheat over medium-low, adding water to thin as needed.