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Pork Chops Adobado
The Louisville Courier-Journal, 9/12/01 via The Wednesday Chef

2 tablespoons olive oil
3 to 5 large garlic cloves, minced
1 teaspoon dried oregano or 1 tablespoon fresh
1 teaspoon ground cumin
1 tablespoon paprika
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
4 boneless pork chops, about an inch thick

(If you’re grilling the chops, heat your grill as necessary.)

In a small skillet over low heat, combine olive oil, garlic and
oregano. Heat for 2 minutes or until they become aromatic. Stir in
cumin, paprika, salt and pepper. Remove from heat.

Place the pork chops in a wide pan and pour the seasoned oil over
them. Rub the mixture into the pork and let it stand at least 30
minutes, or refrigerate all day or overnight. Broil or grill about 5
minutes per side, or until pork is done to desired taste.

Serves 4.

Serve with yellow rice and sliced tomatoes.

Pasta Primavera Salad
from The Silver Palate Cookbook: 25th Anniversary Edition, via Leite’s Culinaria

The recipe says it makes 6 portions, but we found that half easily made four portions.

1/2 pound green fettuccine
1/2 pound regular egg fettuccine
1/3 cup best-quality olive oil
1/2 cup finely chopped red onion
3/4 pound snow peas
1/3 pound sugar snap peas
3/4 pound sliced prosciutto, cut into coarse julienne
2 ripe plum tomatoes, quartered
2 red bell peppers, stemmed, seeded, and cut into fine julienne
8 scallions (green onions), well rinsed, trimmed, cut diagonally into 1/2-inch pieces
1/2 cup snipped chives, basil, or other fresh herbs
Salt and freshly ground black pepper, to taste
4 tablespoons raspberry vinegar (we used champagne vinegar, our preference), or to taste
1/4 cup grated Parmigiano-Reggiano cheese
1 cup imported black olives (any kind)
Grated zest of 1 orange, lemon, or lime

1. Bring 4 quarts salted water to a boil in a large pot. Stir in all the fettuccine. Cook until tender but still firm, and drain immediately. Transfer the pasta to a large mixing bowl, add the olive oil and chopped onion, and toss gently to combine. Set aside to cool to room temperature.

2. Bring another 4 quarts salted water to a boil. Add the snow peas and sugar snap peas. Cook for 1 minute, drain, and plunge the peas immediately into a large bowl of ice water. Let stand for 10 minutes. Drain the peas and pat thoroughly dry.

3. Add the peas to the pasta in the mixing bowl along with the prosciutto, tomatoes, bell peppers, scallions, and chives or herbs. Season with salt and pepper, sprinkle on the raspberry vinegar, and toss gently.

4. Toss the pasta and vegetables with the grated cheese, taste, and correct the seasoning. Arrange the pasta on a large serving platter. Scatter the olives and citrus zest over the pasta and serve at room temperature.

Radicchio, Frisee and Artichoke Salad
[Insalata di Radicchio, Frisee, e Carciofi]
Gourmet, March 2003

Makes 8 servings

1 lemon, halved
4 large artichokes (3/4 lb each)
1/2 lb frisee (French curly endive), coarse stems discarded and leaves torn into bite-size pieces
3/4 lb radicchio, trimmed, halved lengthwise, and thinly sliced crosswise
5 tablespoons extra-virgin olive oil
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
2 to 3 tablespoons white-wine vinegar

Special equipment: a Japanese Benriner * or other adjustable-blade slicer

Squeeze juice from 1 lemon half into a large bowl of cold water, then drop same half into water.

Cut off stem of 1 artichoke and discard. Cut off top inch of artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.

Cut remaining leaves flush with top of artichoke bottom with a sharp knife, then pull out purple leaves and scoop out fuzzy choke with a melon-ball cutter. Rub cut surfaces with remaining lemon half. Trim remaining dark green fibrous parts from base and sides of artichoke with sharp knife, then rub cut surfaces with same lemon half and drop artichoke into the acidulated water. Repeat with remaining artichokes.

Just before serving, slice artichokes paper-thin crosswise with slicer. Immediately toss with frisee and radicchio in a large bowl. Drizzle with oil and toss. Sprinkle with kosher salt and pepper and toss. Drizzle with vinegar (to taste) and toss again.

Notes:

  • Dressing ingredients can be whisked together (instead of tossed into salad) 1 day ahead and chilled, covered. Bring to room temperature before using.
  • Greens can be washed and trimmed 1 day ahead and chilled in a sealed plastic bag lined with damp paper towels.
  • Artichokes can be trimmed (but not sliced) 2 hours ahead and kept in acidulated water.

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