March 2004
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Month March 2004

Entries 3 Total

Pork Chops with Dijon Mustard Sauce

Mar 31, ’04

This recipe came from Jonathan Reynolds of The New York Times Sunday magazine. If you don’t have veal stock, chicken stock will do.

Ingredients:
4 pieces 1 1/4-inch thick center-cut pork chops, bone-in
1/4 cup chopped shallots
1/2 cup dry white wine
3/4 cup veal stock
1/2 cup heavy cream
1 tbsp butter
1 tbsp vegetable oil
1 tbsp Dijon mustard
salt, pepper

1. Rub salt and pepper on the pork chops. Melt butter in the oil using a deep skillet over high heat. Add the pork chops and brown them on each side for about 5 minutes. Reduce heat if they brown too quickly.
2. Remove chops to a platter and pour off most of the fat. Add shallots and cook over medium-heat until softened. Add wine and bring to a boil, scraping brown bits off the bottom of the skillet.
3. Stir in the veal stock and return the pork chops to the skillet. Bring the sauce to a simmer, cover and cook chops until tender, about 25 minutes. Remove chops to a warm platter and tent with aluminum foil to keep warm.
4. Raise the heat and boil juices to reduce to half, about 2 minutes. Add cream and boil for another 2 minutes until sauce thickens. Remove the pan from the heat and whisk in mustard. Spoon over sauce over the chops and serve.

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Baked Cod with Prosciutto and Lentils

Mar 7, ’04

Growing up in Manila, I grew up eating fish one way: fried. I liked making this dish a lot because it gave my parents a new way to eat cod.

Ingredients:
2 skinless cod fillets
half a stick of unsalted butter, melted for a few seconds in the microwave
6 slices of prosciutto

For the lentils:
2 cups of brown lentils
1 medium red onion, finely chopped
3 cloves of garlic, minced
1 medium carrot, peeled, finely chopped
1 tsp dried thyme
3 bay leaves
salt, olive oil

1. Heat oven to 400º. Line a baking sheet with aluminum foil.
2. Brush cod fillets with butter and wrap each in a two slices of prosciutto, leaving the ends open. Brush with butter again. Bake fish until firm and white for about 20 minutes.
3. In the meantime, heat a large skillet and add oil. Sauté garlic, onion and carrots with a little salt.
4. Using a rice cooker, cook lentils like you cook rice but with an extra 2 cups of water. Add your sautéed vegetables, thyme and bay leaves.
5. Serve cod on a bed of lentils.

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Fennel Salad

Mar 6, ’04

I can never ignore a fennel and cheese salad on a menu. It’s so easy to make your own version at home. I like to make this salad before I start cooking because it ties me over until the main course is done. The key is to use lemon juice so that the fennel doesn’t change color. A good quality Parmigiano-Reggiano cheese is the default but I rather like it with a golden Pecorino.

Ingredients:
1 bulb fennel, sliced thinly
Pecorino cheese, or any other hard cheese, shaved
juice of half of lemon
salt, pepper, olive oil

1. In a small bowl, toss fennel with lemon juice. Toss in the rest of the ingredients and transfer to a serving platter.

Related post/s:
Where to buy good cheese

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