Monthly Archives: November 2015

Pasta con le sarde

Serves 5-6

  1. 1 onion
  2. 2tb oil
  3. 1lb sardines in 3-4 pieces
  4. 2.5 cups chopped canned plum tomatoes with some puree reserved
  5. 2tb currants
  6. 2tb toasted pine nuts
  7. 1 cup water
  8. 1 cup wild fennel
  9. 1lb pasta
  10. 1/2 cup toasted bread crumbs
  • Cook 1-2 for 5 minutes and set aside. Cook fish until they lose their raw look. Add 4-7 and simmer for 10 minutes until sauce is broken down.
  • Simmer fennel for 3 minutes and add to sauce. Add pasta and toss. Top with bread crumbs.

Maple cream sauce

Makes 2 cups

  1. 3 cups maple syrup
  2. 1/4tsp oil
  3. Pinch of salt
  • Boil ingredients without stirring until it reaches 235 degrees, about 16-18 minutes.
  • Transfer to ice bath and cool to 100 degrees, about 15 minutes.
  • Beat with a wooden spoon for 30 minutes. Lasts about 2 months in the fridge

Pork saltimbocca

Serves 4

  1. 2 quartered 1lb pork tenderloins
  2. 8 slices proscuitto
  3. 8 whole + 1tsp sage leaves
  4. 1 egg white
  5. 3tb oil
  6. 2 cloves garlic
  7. 4tb white wine
  8. 1 cup chicken broth
  9. 4tb butter in 4 pieces
  10. 2tsp lemon juice
  • Pound tenderloin slices 1/4in thick. Cover with prosciutto. Dip sage leaves in egg white, place on tenderloins, cover with plastic wrap and pound to adhere.
  • Heat 2tb oil and brown pork in 2 batches, 2 minutes on the sage side and 1 minute on the other. Set aside.
  • Add remaining 1tb oil and cook remaining 1tsp sage and garlic for 1 minute. Deglaze with wine, add broth and reduce by half, about 5-7 minutes. Whisk in 9-10.

Chicken with pancetta and white beans

Serves 4

  1. 8 5-7oz bone-in chicken thighs
  2. 2oz pancetta
  3. 5 smashed garlic cloves
  4. 2 sprigs rosemary
  5. 2 cans cannelloni beans
  6. 1 cup chicken broth
  7. 1tb good olive oil
  • Brown thighs skin-side down for 7 minutes. Transfer to a 450 degree oven and cook 15-20 minutes.
  • Set aside thighs and remove all but 1tb of fat from pan. Cook 2-4 for 3 minutes. Add 5-6 and simmer for 5-7 minutes. Remove garlic and rosemary and drizzle with oil.

Open-face patty melt

Serves 4

  1. 2tb butter
  2. 1 onion, sliced
  3. 1tb worcestershire
  4. 2tsp dijion
  5. 1tsp caraway seeds, toasted and crushed
  6. 1/4tsp garlic powder
  7. 1lb ground sirloin
  8. 4 3/4in slices rye bread
  9. 3tb aioli
  10. 1 cup gruyere or swiss cheese
  • Cook 1-2 for 6-8 minutes. Set aside.
  • Mix 3-7 and form 1/2in patties. Cook 2-3 minutes on each side.
  • Divide aioli on bread and toast. Divide patties and cheese and broil for 2 minutes. Top with onion.