All posts filed under: Recipes

Thin Pork Chops with Buttermilk Gravy

Thin Pork Chops with Old Fashioned Buttermilk Gravy

We all remember eating tough pork chops as a kid since Moms would deliberately overcook them to ensure nobody got sick from undercooked meat.  Consequently the chops would be bone dry, impossible to cut even if using a steak knife, and when it came to chewing, well imagine a tiny Chihuahua trying to eat peanut butter and you get the picture.  Don’t get me wrong, my Mom was a great cook, but pork chops were every Mom’s nemesis in those days.  Thankfully times have changed and you can buy thinly sliced pork chops that turn out tender, juicy, and full of flavor if prepared the right way.  What once took 90 minutes to prep and cook, now can be done in under 20 minutes.  The perfect recipe for dinner when you don’t have tons of prep time but still want a full-flavored home cooked meal! Ingredients: 4 thin pork chops Olive Oil 2 cloves garlic 1 cup low sodium chicken broth 2 cups buttermilk 1/2 cup flour 1/2 tsp Onion Powder 1/2 tsp paprika Kosher …

Chicken with Cognac and Mushroom

Sunday dinner features chicken more often than not.  This afternoon I watched The Hundred-Foot Journey, a movie starring Manish Dayal which tells the story of an East Indian start-up restaurant right across the street (exactly One Hundred Feet) from a Michelin-starred French restaurant owned and operated by Helen Mirren.  A cute movie that made me want to cook some delicious Indian food right then, even though I don’t have a clue how to do it, nor do I have their amazing spices.  It did motivate me enough to get off the couch and make something traditional and tasty for Sunday dinner.  And yet….I have a feeling there will be Indian cooking lessons in my future! Ingredients: 4 whole legs (leg and thigh) 12 large cremini mushrooms, sliced 3 Tbls Cognac 3 Tbls unsalted butter 1 Tbl flour 1 Tbl olive oil 2 garlic cloves, minced Kosher salt and fresh ground white pepper 1.5 cups chicken broth (low sodium) Method: Preheat oven to 375 degrees On medium high heat, add olive oil to non-stick frying pan …

French Bread Pudding Soufflé with Grand Marnier

Days of fresh fruit desserts and long hot summers are gone and Fall has definitely arrived.  Loving it!   Time to switch gears and make warm, cozy desserts and a bread pudding soufflé makes that request easy to fulfill.  You can use all types of bread for this (Challah, Italian, Brioche, or any artisan-style bread) but I prefer to use to be traditional Sour Dough French Bread which adds a more acidic and tangy taste to the desert. It also helps to make the bread pudding rise similar to a soufflé, but without all that extra work and worry associated with it.  Same flavors, but a different texture from a bread pudding recipe where you end up with a very dense, moist pudding – this is light and airy, and lovely.  Make sure whatever bread you choose, that it should be at least a day old (up to a week).  Sprinkle some powdered sugar on top, set a bowl of freshly whipped cream on the side, and you are ready for a lovely, cozy, dessert to enjoy cuddled up …

Roasted Rack of Lamb for Two with Potato Cakes

I don’t think of myself as a particularly predictable person, but when I am out to dinner with family or friends and there is Rack of Lamb on the menu, it is a safe assumption, that is what I will order – actually you can bet on it, and I believe some people have done so!  There are all kinds of ways to serve rack of lamb from glazed with a Cabernet sauce, covered with a Dijon mustard mask, to heavily encrusted in a shallot and mushroom tapenade.  But I am a purist when is comes to lamb and I want to taste the full-bodied, distinctive flavor of lamb and not have it covered with sauces and stuff that masks the gamey flavor – knowing full well lamb is often considered an acquired taste.  That said, my recipe is a modification from Rack of Lamb Persille by Narsai David.  Narsai David was a leading Bay Area restaurateur (owner of Narsai’s and Narsai’s Market, both of which closed in the mid-1980’s.) I adapted his recipe with some slight changes – hope you like it …

Gilda’s Club Seattle

No recipe today, but rather a blog about Gilda’s Club Seattle 15th Annual “Surviving with Style” Fashion Show and Luncheon I attended yesterday in Seattle.  If you are unfamiliar with Gilda’s Club, they are a non-profit organization that supports people living with cancer along with family members, partners and friends.  Gilda’s Club was founded by the comedian Gilda Radner, who died of ovarian cancer in 1989.