Pork Chops with Dijon Mustard Sauce

31. March 2004 Pork 0
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 ...

Baked Cod with Prosciutto and Lentils

07. March 2004 Fish 0
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 ...

Fennel Salad

06. March 2004 Vegetables + Salads 0
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 ...

Braised Spareribs with Cabbage

24. January 2004 Beef, Vegetables + Salads 0
I’m not a big fan of cabbage unless it’s for Korean pickles, or kimchi, so when this recipe from The New York Times called for Savoy cabbage, I used Napa instead because it gets tender faster especially when braised. Ingredients: 2 pounds of beef spareribs, cut into individual ribs, excess fat removed 1 Napa cabbage, ...

Bar Jamon

09. January 2004 Spanish, Union Square + Murray Hill 0
125 East 17th Street on Irving Place 212/253.2773 about $125 for two, with a few drinks, without tip ♥ ♥ ♥ ♥ Jamon is Spanish for ham and Bar Jamon is the most recent translation in the New York City scene. Mario Batali’s latest digs is right next to Casa Mono, his fifth restaurant in ...