Chicken Marsala

I had forgotten how much I like chicken marsala. This recipe comes from Saveur and is delicious and easy! We had it with arugula but you could serve it with rice or pasta.

1 1⁄4 lb. chicken cutlets, pounded until 1⁄4″ thick, I used 2 boneless skinless breasts, pounded and sliced into cutlets
 Kosher salt and freshly ground black pepper, to taste
 1⁄3 cup plus 1 tbsp. flour
 5 tbsp. olive oil
 5 tbsp. unsalted butter
 8 oz. white button mushrooms, I used cremini, baby portabella mushrooms
 2 tbsp. minced shallots
 1 clove garlic, minced
 1⁄3 cup dry Marsala wine
 1⁄3 cup chicken stock or more to taste
1 t. dijon mustard
1 T. chopped fresh chives
 1 tbsp. finely chopped parsley, for garnish (optional)

Season chicken with salt and pepper and dredge in 1⁄3 cup flour. Heat 2 tbsp. oil and 1 tbsp. butter in a 12″ skillet over medium-high heat. Working in batches, add chicken, and cook, turning once, until golden brown, about 3 minutes. Transfer to a plate, and set aside. Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 8 minutes. Transfer to plate with chicken, and set aside.

Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute. Stir in remaining 1 tbsp. flour; cook for 2 minutes. Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes. Remove from heat; stir in remaining butter. Season with salt and pepper; garnish with parsley, if you like.

Pork Tenderloin stuffed with Herbs and Capers

A simple wonderful way to cook pork tenderloin from Melissa Clark of the NY Times. I served it with a Vegetable Slaw from Tartine All Day and rice. Delicious!

1 ¾ pounds pork tenderloin
1 teaspoon kosher salt, more to taste
½ teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
4 shallots, minced
2 ½ tablespoons minced capers, plus a splash of their liquid
2 ½ teaspoons chopped sage
1 ½ teaspoons chopped rosemary
1 ½ teaspoons chopped thyme, more for serving
1 garlic clove, finely grated or minced
1 tablespoon dry white wine or vermouth (or use more stock)
¼ cup freshly squeezed orange juice
¼ cup pork, chicken or other meat stock
1 to 2 tablespoons butter
Squeeze of fresh lemon juice (optional)
Nutritional Information
PREPARATION
Heat oven to 375 degrees. Slice pork tenderloin lengthwise to butterfly it, but don’t quite slice all the way through: The 2 pieces should remain attached. Season with salt and pepper, then let sit while you prepare filling.
In a large, oven-safe skillet, heat 2 tablespoons oil over medium-high heat. Stir in shallots, 1/2 tablespoon capers, 2 teaspoons sage, 1 teaspoon rosemary, 1 teaspoon thyme and salt and pepper to taste. Stirring frequently, cook until shallots start to brown, about 5 minutes, then stir in garlic and cook until fragrant, about 1 minute. (Adjust heat if necessary to prevent burning.) Transfer to a plate to cool slightly. Wipe out skillet and reserve.
Spread cooled filling evenly on pork, then close pork, along the hinge, like a book. Then fold the thinner end up against the thicker portion so that pork is the same width all over. Tie with kitchen twine at 1 1/2-inch intervals.
In the same skillet, heat remaining 1 tablespoon oil over medium heat until oil is hot but not smoking. Place tenderloin seam-side up in the skillet, then transfer to oven and roast for 15 minutes. Flip pork over and continue roasting until meat reaches 140 to 145 degrees in the center, about 10 minutes longer. Transfer meat to a cutting board to rest; reserve skillet and juices.
While the meat rests, make the sauce: Heat skillet over medium-high heat, then stir in vermouth and the remaining 1/2 teaspoon each sage, rosemary and thyme, scraping up the browned bits on bottom of pan. Cook until vermouth is almost evaporated, then add orange juice and stock, and cook over medium-high heat until thickened and syrupy. Whisk in remaining 2 tablespoons capers, their liquid and the butter; season with salt and pepper to taste. If the sauce tastes too sweet, add a squeeze of lemon juice.
To serve, slice pork into 1/2-inch-thick slices and top with sauce and fresh thyme.

Lamb Kofta

I am working my way through the new Tartine All Day cookbook and am so excited about all of the recipes that I have tried so far! I highly recommend this cookbook and think it is one of the best new cookbooks for sure! It is a book to be used and has so many great recipes! Upon receiving it, I went through the book and wrote down all of the recipes that I wanted to try. I made the lamb kofta and served it with what the author suggested-tzatziki and a fattoush salad. The plate could not have been prettier or more delicious! It is a manageable meal to serve for a party as you can do so much of the prep ahead of time. Lamb Kofta can be made and cooked on skewers or as patties, cooked in a skillet with olive oil.

1/4 c. quinoa
1/2 c. water
large pinch of sea salt
Rinse the quinoa very well, 3 or 4 times. Combine the quinoa, water and salt in a small saucepan over medium heat and bring to a boil. Watch carefully! I burned my first batch! Cover and cook on low for 15 minutes. Remove from heat and let sit, covered for 15 minutes. Uncover and let cool.
1# ground lamb
1 onion, finely chopped
1 t. ground cumin
1 t. sea salt
1/4 t. ground black pepper
1/4 c. flat leaf parsley, finely chopped
1/8-1/4 t. ground cinnamon
1 T. chopped mint leaves
1 t. ras-el-hanout * I found this in the Spicely Organic little boxes of spices at WFds* see note below for substit.
1 t. red pepper flakes

8 bamboo or metal skewers
2 T. olive oil, for pan frying (optional)
In a large bowl, combine the quinoa, lamb, onion,cumi, salt, pepper, parsley, cinnamon and ras-el-hanout and red pepper flakes. Gently mix just until the spices are evenly distributed but take care not to overmix. Mixture can be made ahead and stored covered up to 3 days in the refrigerator.
Shape the kofta around skewers to grill or shape into patties for pan frying. Divide the mixture into 8 portions.
Heat olive oil in a skillet over medium high heat. Fry until browned and cooked through 6-10 minutes.
Grill skewers until browned and cooked (optional).

Greenest Goddess Dressing and Dip

From the wonderful new cookbook, Tartine All Day! The addition of avocado to the original makes this recipe amazing. I also added a little lemon zest because I love it.

3/4 c. Mayonnaise
3/4 c. sour cream or Greek yogurt
3 T. finely chopped fresh Tarragon
1/4 c. finely chopped Italian Parsley
2 T. finely chopped fresh Chives or Scallions
Juice of 1 Lemon
2 olive oil or salt packed Anchovies, rinsed and finely chopped
1 ripe Avocado, halved, peeled, cut into quarters
3 T. finely chopped Carrot tops (optional-I did not use as I did not have them!)
1/4 t. Sea Salt
Ground Black Pepper to taste
Combine everything in a blender or food processor until smooth. Serve with crudités or as a salad dressing.

Gougeres

One of my favorite hors d’oeuvres that I never tire of making. This recipe is from Tartine but I made some changes in the baking time and temperature over the years. Allow yourself one hour from start to finish, after you have prepped the ingredients.

Makes about 30-36 cocktail size puffs, I use a 1 1/4″ scoop

1 1/4 c. water (or nonfat milk or half regular milk and water) Water works fine
5 oz. unsalted Butter
1 t. Salt (I used 1/2 t. Himalayan salt)
1 c. (5 oz.) Flour
5 large Eggs
5 oz. grated Gruyere cheese
1 t. Black Pepper, freshly ground
1 T. fresh Thyme leaves, minced
Topping
large Egg
pinch of Salt
finely grated Gruyere cheese for sprinkling the tops

Preheat oven to 425 degrees. Line a two baking sheets with parchment paper.
Combine water(or milk mixture) with butter and salt in a heavy saucepan. Place over medium heat until butter melts and mixture comes to a full boil. Add flour all at once and stir constantly with a wooden spoon for 3 minutes. Mixture will be a smooth mass and pull away from the sides of the pan.
Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the eggs one at a time, mixing on medium speed, incorporating each egg before adding the next egg. When all the eggs have been added, the mixture will be smooth and shiny. Remove bowl from mixer and stir in the cheese, pepper and thyme with a rubber spatula. Transfer to a pastry bag with a plain tip or use a small scoop. Pipe into 1″ mounds.
To make topping, in a small bowl, whisk the egg and salt together and gently brush the tops of each pastry. Sprinkle with cheese. Bake both pans at the same time, alternately shelves midway through the cooking process. Bake for 10 minutes at 425 degrees, reduce heat and bake for 15 more minutes, until they have puffed and are nicely browned.
You can poke each pastry with a skewer when cooked and let sit 10 minutes in the oven, turned off-it helps so they don’t deflate!
Delicious served hot or warm or are also good at room temperature. You can reheat in a 350 degree oven for 5 minutes.

Baked Cod with Bouillabaisse Sauce and Green Olive Tapenade

A wonderful sauce that is delicious with cod but would also be great with chicken. And you can make it ahead! It is elegant and exotic with the flavors of fennel, pernod, saffron. The recipe is from the April, 2017 issue of Food and Wine. I did not have **fish bones for the recipe so I skipped that step and added the water with a vegetable bouillon cube to make up for the fish bone stock.

6 T. extra virgin olive oil, divided up in recipe
1 large fennel bulb, 1 #, trimmed and finely chopped
1 leek, white and light green parts only, finely chopped
1 medium white onion, finely chopped
2 celery ribs, finely chopped
2 garlic cloves, finely chopped
1/4 t. saffron threads
2 T. Pernod or Pastis
3/4 c. dry white wine
3/4 c dry vermouth (**I used white wine as I did not have but will get for the next time)
1 pint cherry tomatoes, cut in halved and smashed
1/2 t. cayenne
2 # white fish bones
2 t. lemon juice, plus more for drizzling
salt
4 six ounce cod fillets
Green Olive tapenade

1/4 c, pitted brined or oil cured green olives, finely chopped

2 T. rinsed and drained capers, finely chopped

2 T. finely chopped fresh parsley

1 1/2 T. fresh lemon juice

salt and pepper

In a large enameled cast iron casserole, heat 2 T of the olive oil. Add the fennel, leek, onion, celery and cook over moderate heat, stirring occasionally until the vegetables are softened, about 8 minutes. Stir in the garlic and saffron and cook until fragrant, about 2 minutes. Add the Pernod and cook over moderately high heat for 2 minutes. Add the wine and vermouth (**) and cook until the liquid is reduced by half about 8 minutes. Add the tomatoes and cayenne and simmer over moderate heat until liquid is reduced by half, about 5 minutes.

Meanwhile, in a large skillet heat 2 T. olive oil in a large skillet, and add the fish bones, cooking over moderate heat until browned, turning once, about 5 minutes. Transfer the bones to the casserole with 2 cups of water ad simmer over low heat for 30 minutes, covered. Let the sauce cool slightly and remove the fish bones. You can puree the sauce at this point with an immersion blender or leave as is.

Combine all ingredients for olive tapenade and set aside.

Preheat the oven to 375 degrees. Season the fish with salt and refrigerate uncovered for 30 minutes. Heat remaining 2 T. olive oil in a ovenproof skillet and cook the fish until browned, about 3 minutes on each side. Bake in the oven for 6-8 minutes until opaque and cooked through.

Ladle the sauce into four shallow serving bowls and top with each fish. Spoon the tapenade over the fish and drizzle with lemon juice and olive oil.

San Francisco


I have just returned from the most wonderful weekend in San Francisco. I lived there 28 years ago for 2 years while working for my friends, Neil and Amy at We Be Bop, a clothing manufacturer based in Bali and Berkeley. I had never lived in a city of that size and enjoyed every bit of SF and CA and still treasure my memories.
I went to SF with my sister Meg and niece Joanie (lives in LA) to visit with my nephews and family. It did not disappoint. We stayed at the Hotel Vitale which is right across the street from the Ferry Building which is Mecca to me. We flew in on Thursday and things were quite civilized at the Ferry Building but the weekend was mayhem!
We had lunch at Americano, our hotel restaurant which was delicious. We walked along the Embarcadero to see where Epic Steak and Waterbar are located. We dined at Epic that night but only two of the group had steak. We had caesar salads, crab cakes, tortellini and the guys had filet and ribeye. The view of the lighted Bay Bridge is stellar.
My sister and I had breakfast in the hotel and when Joanie woke up we went to Tartine. I have read about Tartine for years and bought the first cookbook just for the gougeres recipe which is my favorite hors d’oeuvres to serve friends with wine. It was so impressive-I am still thinking about what a wonderful bakery they have-luckily we got there before the line was too long. It was well worth the wait. Joanie had a morning bun, Meg had an almond croissant and I had the savory croissant with bacon, fromage blanc, gruyere and herbs. I went to Hog Island for oysters while the girls shopped and found they had Olympia oysters that I had never tried. It was not busy and I sat at the bar and had a dozen Olympias with a lager. Delicious.

We ate at Leo’s oyster bar for lunch and Tartine Manufactory for dinner which was the highlight of the trip for me. Everything was exquisite and delicious. The fried Artichokes are killer and as is the bread and butter with a little bit of buttermilk-interesting. Warm olives were so good. I ordered the Petrale Sole which you can only find in SF. Alex ordered the Porchetta sandwich with salsa verde, Peter ordered the half chicken that was so good, Hannah and baby Asher had steak tartare and bone broth, Joanie had the octopus with nduja and lentils that was so good and Meg had the
steak. They all had the sticky date pudding with fior de latte ice cream for dessert. It was a stellar night. The restaurant is so beautiful- it is in the Heath Ceramic building in the Mission. If you don’t know about Heath, you should. Ceramics from Sausalito originally made in the 1950’s with exquisite glazes. I have been slowly collecting them for the last 30 years. There are lots of other wonderful artists and craftsmen the are in Heath and the tables at Tartine are so beautiful, obviously made by a talented local artisan.

Nobu’s wonderful Asian Vinaigrette

Denver has recently gotten one of Nobu’s restaurant, Matsuhisa. This is the house vinaigrette which I am very fond of as a salad dressing or a dip for crudités. It keeps very well in the refrigerator and gets better as it ages!

3⁄4 cup finely chopped onion
2 tablespoons rice vinegar
2 teaspoons water
1⁄2 teaspoon granulated sugar
1 pinch sea salt
1⁄4 teaspoon mustard powder
1⁄4 teaspoon ground black pepper
4 teaspoons grapeseed oil
4 teaspoons sesame oil
3 tablespoons soy sauce

Combine the onion, rice vinegar, water, granulated sugar, pinch of sea salt, mustard, ground black and ground black pepper in a bowl.
Stir until the salt and mustard have dissolved.
Add the grapeseed and sesame oils and soy sauce and mix well.

Wintery Braised Red Cabbage

From Food 52 blog/website that is a wonderful resource for recipes! I made this with the Herb marinated pork tenderloin on this blog and also a beet, orange, black olive and blue cheese salad.
wintery-braised-cabbage
Serves 6

1 medium head red cabbage (about 2 pounds)
4 tablespoons butter, melted
1/4 cup red wine vinegar
2 apples, relatively tart, peeled and sliced
1/4 cup red or black currant jelly Heat the oven to 325 degrees. Oil a large baking dish (9-by-13-inch, ideally) with half of the melted butter. Peel the outer leaves from the cabbage and cut it into 8 wedges. Nestle the wedges in the baking dish, more or less in a single layer. Salt liberally and drizzle the remaining butter and 1/4 cup water over the top. Cover tightly with foil and braise for an hour. After an hour, gently turn over each wedge and slide the sliced apples in among the cabbage. Drizzle the red wine vinegar over the top. Cover again with foil and braise for another hour. Take the cabbage out of the oven and remove the foil. It should be so tender it nearly melts. Increase the heat of the oven to 425 degrees. While the oven is warming up, drizzle the 1/4 cup currant jelly over the cabbage and gently incorporate it. Then slide the cabbage back in the oven and cook for another 15 or so minutes, until the wedges have started to brown. Serve warm or at room temperature.

Chicken Enchiladas with Salsa Verde

From the NY Times and a wonderful easy recipe. I used my leftover roast chicken but you could use a rotisserie chicken or cook chicken as in the recipe. I bought a small can of Herdez Salsa Verde and added some blanched fresh tomatillos, cilantro, garlic and 1/2 a jalapeño. I also substituted the Mexican cheese blend that Trader Joe’s sells that is cheddar, jack, asadero and quest blanco.
chicken-enchiladas-with-salsa-verde
FOR THE CHICKEN (OR USE 1 1/4 POUNDS LEFTOVER OR STORE-BOUGHT ROAST CHICKEN):
2 pounds bone-in chicken thighs or breasts, or a mixture
1 small white onion, cut in half
4 cloves of garlic
1 tablespoon kosher salt
FOR THE SALSA VERDE:
1 pound fresh tomatillos, husked, rinsed and cut into quarters (use canned if you can’t find fresh)
1 small white onion, peeled and chopped
1 clove of garlic, peeled and chopped
2 serrano chiles or more to taste, seeds removed if you want it less spicy, stemmed and roughly chopped
4 to 5 tender stems of fresh cilantro, with leaves, roughly chopped
Salt to taste
FOR THE ENCHILADAS:
½ cup neutral oil, like canola
12 yellow corn tortillas
1 cup crumbled queso fresco or cotija cheese
1 cup Mexican crema, or use crème fraîche or sour cream
1 medium-size white onion, peeled and chopped (optional)

Prepare the chicken: Place chicken parts in a large saucepan with onion, garlic and salt, and cover with water. Heat pan over high heat until liquid comes to a boil, then reduce heat to medium and let simmer until chicken is cooked through, about 20 to 25 minutes. Remove chicken and let cool, reserving stock for another use. Using your fingers or two forks, shred meat from chicken and reserve, discarding skin and bones. (Alternatively, shred meat from leftover or store-bought roast chicken and set aside.)
Meanwhile, heat oven to 375, and make the salsa verde: Combine tomatillos, onion, garlic, serranos and cilantro in a blender or food processor and purée until smooth, adding water as needed to thin it out a little. Season with salt to taste.
Prepare the tortillas: In medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Use a ladle to put about 1/2 cup salsa verde in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam-side down in the pan, nestling each one against the last. Ladle salsa verde over top of rolled tortillas and sprinkle with about half the crumbled cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted, about 15 minutes. Dot with crema, sprinkle with remaining cheese and, if using, chopped onion, then serve immediately.