where the image is meant to titillate and inspire the cook
Spinach Mushroom Risotto with Toasted Pecans
Chiffonade of Fresh Spinach Garnish
Combining two favorite risotto dishes – spinach risotto and mushroom risotto, into one – and adding toasted pecans plus an unexpected garnish of fresh spinach ribbons equals one bright and satisfying vegetarian meal. Crunchy toasted pecans contrast the creamy risotto, earthy caramelized mushrooms complement tender wilted baby spinach. A sprinkle of Parmesan and glass of wine were the only accompaniments.
Griddled Chicken Breast, Saffron Tangelo Wedges with Syrup
Fennel , Cilantro, Basil, Mint with Lime Vinaigrette
Minneola Tangelo Branch of Citrus Salad Tree
Planted in 2008, my Citrus Salad Tree is now bursting with ripe fruits. This is a citrus tree that has 5 varieties of fruit grafted onto one trunk; Persian Lime, Valencia Orange, Honey Mandarin, Late Lane Navel Orange, and Minneola Tangelo. The juicy bell-shaped tangelo, also called a honeybell, has a very sweet flavor with a thin peel. The Minneola is a cross between a Duncan grapefruit and a Dancy tangerine, developed by the USDA in 1931.
I adapted this bright colorful chicken dish from Yotam Ottolenghi’s “saffron chicken & herb salad” featured in the cookbook, Jerusalem, to incorporate tangelos and limes from my tree. Ottolenghi blitzes his orange syrup into a paste, using a food processor. I thought the tangelo wedges added texture and color to the dish, so I left them intact. The sunny citrusy honey saffron flavors shine, either way…
Continue reading “Griddled Chicken, Saffron Tangelo Syrup, Fennel Herb Salad”
Old School Style
Thick Bone-In Pork Chops
Pickled Sweet Cherry Pepper & Garlic Sauce
I remember these pickled sweet cherry peppers from my childhood. They’re slightly tart and mildly spicy. In the ’60s, my mom would serve them on her relish tray. When I saw this recipe for pork chops topped with cherry peppers at Saveur here, I thought of my dad. That very evening I picked up a jar of peppers and stopped at the butcher shop on the way home from work. The recipe comes from Bamonte’s Italian-American restaurant in Brooklyn, NY and has been a favorite on their menu since the 1950s. Bamonte’s is one of Saveur’s TOP 100 in the Travel Edition, chronicling the greatest gustatory hits of journeys abroad and close to home. They say, “Each one is worth going out of your way for.”
Continue reading “Old School: Pork Chops with Pickled Cherry Pepper Sauce”
Pan-Seared Sea Scallop over Melted Leek Pasta
Lemon Creme Fraiche, Caviar, Celery & Garlic-Chive Flower Garnish
An opalescent sea scallop sits atop a dreamy melted leek angel hair pasta. Glossy black caviar and lemony cream fraiche adorn the scallop. Pretty white garlic chive blossoms and pale green celery leaves finish the dish.
These dry pack, wild caught, Atlantic sea scallops retail for well over $20/lb. U10 sea scallops are the largest available and have a sweet, rich buttery taste. They contain no preservatives or additives and will not ooze liquid during the cooking process, unlike wet scallops that have been soaked in a phosphate solution. Dry scallops caramelize naturally during cooking to a gorgeous golden brown crust. Though definitely not inexpensive, this luxurious dish can be made for just over $3 per plate by using black lumpfish caviar rather than the more extravagant sturgeon varieties. Black lumpfish caviar is clean and crunchy with a pronounced salty sea flavor.
Continue reading “An Elegant Little Starter: Scallop & Melted Leek Pasta”
Fifty-Seventh Presidential Inauguration
January 21, 2013
This was a grand day. A day for all Americans to come together and celebrate, to acknowledge that we can disagree politically and still have mutual respect. Barack Obama’s Inaugural Luncheon captured the spirit of the day.
Republicans, Democrats, and Independents were seated together at the tables. The legislative branch, judicial branch, and executive branch were enjoying each other’s company. It was all good. I am proud to be an American. I am a patriot. I love the formalities, the ceremony, the protocol, and the tradition.
In that spirit, as we did four years ago, we re-created dishes and the table decor of the Inaugural Luncheon with the help of recipes from the Senate Inaugural website. Coincidentally, I had just purchased a set of Lenox china with a teal rim just two days before, almost exactly the same as the china pattern used at the luncheon!
Continue reading “Celebrating Democracy: A Re-Creation of The Inaugural Luncheon”