Tostadas

Pretty much anything tastes better when you put it on a fried corn tortilla, and with a bit of salsa and melted cheese you can’t lose.  Heat up an eighth of an inch of vegetable oil in a frying pan, slide in a whole corn tortilla, give it a minute, flip, and when slightly brown remove and drain on a paper bag.  Last night I created tostada magic from leftovers with some thinly sliced pork, caramelized onions, chopped basil, salsa verde, and a slice of mozzarella by stacking them in that order on a cookie sheet and reheating until the meat was warm and the cheese melted.  You don’t have to get that fancy, the tortillas are just as good topped with your favorite salad, scrambled eggs, sliced sweet potato, or can of beans….but that pork combo was pretty amazing!

Dijon Crusted Salmon

This surprisingly simple Dijon crusted salmon can be on the table in less than fifteen minutes.  Coat the bottom of a nonstick fry pan with oil and put over medium heat.  Cut your salmon filet into single size portions, sprinkle with more pepper than salt, dust with flour, and set on a plate skin side up.  Dollop a tablespoon of Dijon mustard onto each piece and spread evenly with a rubber spatula before placing the fillets into the hot frying pan mustard side down…tongs works best.  After five or so minutes spread the mustard the same way on the exposed side, flip, and in another five minutes remove and serve.  Add some minced garlic to the mustard for even more flavor.

Crispy Potato Slices

These crispy baked potatoes slices with a creamy center are embarrassingly simple but once you give them a try I’m certain they will become a go to favorite.  I’ve been making them for years but they got even better when I started using parchment paper a while back, I recommend it.  Preheat the oven to 450 and line a baking sheet with some parchment paper.  Wash your russets or other baking potatoes and cut them crosswise into quarter inch slices.  After tossing in a bowl with a little bit of olive oil, sprinkle with a generous amount of salt and pepper and lay them out side by side on the parchment.  Bake for twenty minutes, remove and flip, then bake for another twenty or until they start to brown.  It helps to rotate the cookie sheet after flipping so they brown more evenly.  Serve immediately with an extra dash of kosher salt if needed.

 

Spaghetti alla Carbonara

My favorite pasta dish without a doubt is Spaghetti alla Carbonara, and it couldn’t be any faster or easier.  Start by cutting two quarter inch slices of pancetta into little chunks and cook along with a couple of whole squashed garlic cloves until lightly browned, turn off heat and leave the pan to cool slightly.  While your spaghetti is cooking combine three egg yolks, two cups of parmesan cheese, and a generous grind of black pepper in a large bowl.  Next, drain your spaghetti making sure to reserve about three quarters of a cup of the water.  Quickly stir the noodles into the pan with the pancetta then transfer all into the bowl with the egg and cheese mixture.  While tossing pour the pasta water in slowly to create a creamy sauce…salt and additional black pepper to taste.  The best way to visit Rome without getting on a plane.

Roast Pork Loin

Tis the season of entertaining and I don’t think there’s a tastier bang for the buck than a large section of roast pork loin.  To impart the most flavor I have found no better way than to smear it in a flavored salt and garlic paste 24 hours before cooking.  You can make the paste with a lot of mincing but I recommend using your Cuisinart.  Start with a head of garlic, a tablespoon or two of kosher salt, and a splash of olive oil, you can add any additional ingredients once it’s finely minced.  For pork I often add rosemary or shallots, fresh mint for lamb, and a hefty grind of black pepper for beef tenderloin. The key is to cover the entire piece of meat with the paste before wrapping it in saran and putting it in the fridge overnight.  The roast meat will be amazing on its own but I often serve it with either a toned down version of the paste, more of a pesto using some sort of greens, or something complimentary such as an apple and onion chutney.  And if your entertaining all the work on this one is done ahead of time, just remember to set the timer so you don’t overcook it.

Cabbage, Mint, and Pistachio Salad

A raw cabbage salad is so underrated despite its amazing crunch, flavor, ease of preparation, and longevity in the veggie drawer.  I often eat it shredded with just kosher salt and extra virgin olive oil, sometimes a squeeze of lemon, but nearly as easy to jazz it up a bit more.  In this case in addition to the salt and olive oil I tossed it with some chopped fresh mint, pistachios, lime juice, and a generous sprinkle of my favorite Indian spice, garam masala.  Just as easy with cucumber, tomato, kalamata olives, and crumbled feta.  The point is, once you start eatting cabbage raw you’ll never be caught without one in the fridge again.

 

Parsley Pesto

After several days of sandwiches, turkey hash, and soup, a week after Thanksgiving the last thing left in the fridge last night was a nearly full bunch of parsley.  Instead of letting it sit there until it became one with the bag I opted for a parsley pesto.  In a Cuisinart start by mincing two garlic cloves and a teaspoon of kosher salt.  Add the washed parsley and a squeeze of lemon and while running drizzle your best olive oil in through the top until it’s finally minced and runny.  Add some grated parmesan, salt and pepper to taste, pulse, and toss with some raw vegetables.  It works especially well with mushrooms, this time around I also threw in a diced red pepper and some drained canned artichoke hearts in water.

Sausage, Kale, and White Bean Soup

There’s no better reason to keep a jar of chicken stock concentrate on the fridge door than these rainy forty five degree days.  For this Kale, sausage, and white bean soup I started by sautéing a chopped onion for about ten minutes in a large pot before adding my sliced sausage along with a chopped garlic clove.  I used a D'artagnan Andouille sausage but a chorizo or other spicy sausage would do just fine.  When the sausage was nearly cooked through I added my chopped kale, tossed until wilted,  then enough water to cover by at least an inch or two.  Once boiling I added the concentrated chicken stock a teaspoon full at a time, tasting in between so as not to overdo it.  Then it’s just a large can of drained white beans, a small can of chopped tomatoes, simmer, and salt and pepper to taste before serving.  This time around I dolloped it with a spoonful of arugula pesto and served with a toasted cheezy baguette.  Let it rain.

Garlic Chicken

When I came across this garlic chicken recipe lately I was skeptical but thankfully gave it a try, it’s amazingly rich and not at all too garlicky.  Start by seasoning your cut up whole chicken or boneless thighs with salt and pepper and brown both sides in a medium hot pan for about fifteen minutes.  In the meantime peel two heads of garlic…that’s right….two heads.  After removing the chicken from the pan brown the whole coves for about six minutes, add a half cup of dry white wine or vermouth and let reduce by half, then add a cup of chicken stock.  You could use a potato masher to break up the softened cloves but I found it easiest to pour the garlic mixture in a bowl and use my stick blender.  Once pureed add to a roasting pan with the browned chicken and bake for twenty to thirty minutes. 

Kimchi Fish Tacos

I’m all about kimchi, this spicy fermented cabbage is loaded with flavor, works for breakfast, lunch, or dinner, and lasts forever in the fridge.  And while the jars I see in my market may seem pricey, trust me, it lasts a good long while…like one of those sponges at the bank that just keep expanding.  While I’ve been known to put it on everything from hot dogs to sardines, my favorite application is on fish tacos.  Cover the bottom of a frying pan with a thin layer of oil and while that’s heating cut your tilapia, pollock or other firm white fish into one inch strips, salt and pepper, and dust with flour.  On low, heat up a second Teflon pan on low to warm your soft corn tortillas, it just takes a few minutes of flipping.  I love the thicker home styles brands.  Pan fry your fish, place in the tortillas, and top with kimchi, cilantro, and a slice of avocado.  Chopped scallions and tomatoes are a nice touch too.  And of course your favorite salsas and a pinch of kosher salt.

Swiss Chard Pasta with Garlic Breadcrumbs

Caramelized onions make everything good but this combination with Swiss Chard and garlic bread crumbs is memorable.  Peel, halve, and slice a couple of yellow onions and sauté over medium to high heat with butter or olive oil and a pinch of sugar…scrape and turn often.  While those are cooking heat two peeled and squashed garlic cloves in a couple table spoons of olive oil so the garlic flavors the oil, if you’re an anchovy fan a couple of fillets work well with the garlic.  After a few minutes add a cup of dried bread crumbs and toss well so the oil is absorbed before setting aside.  Add some more oil to the pan and sauté your washed, deveined, and chopped Swiss Chard until it is soft.  Once the onions are browned add to the Chard, salt and pepper to taste, and combine with the bread crumbs and cooked pasta of your choice….garnish with some parmesan…a hearty and flavorful pasta, perfect for this time of year.

Delicata Squash Curry

The cold nights are perfect for a big bowl of curry, and while Delicata squash isn’t very traditional, it works nicely both for its flavor and consistency.  Wash, halve, seed, and slice a few squash into 1/8 to ¼ inch slices, toss with a little oil and salt and bake at 375 for half an hour with the skin on.  In the meantime sauté a large chopped onion in a pot until it begins to brown, then add two chopped garlic cloves and some turkey burger if a veggie curry isn’t going to do it for you.  After five minutes add your curry paste, a cup of salted peanuts, and three cups of veggie or chicken stock, I prefer the Better Than Bouillon paste that’s available locally.  If you’re using curry powder stir that in with the turkey burger in the previous step.  Once you add the squash it’s just a matter of letting it simmer for half an hour, salt and hot sauce to taste, and some scallions for a dash of color.  Works well served alongside a cold cabbage or brussel sprout salad.