Archives for posts with tag: rosemary

Pork Chops with Cherry Sauce + Sugar Snap Peas

July 17, 2015 //

Pork Chops with Cherry Sauce

You only have a few, short weeks to enjoy cherries. As much as I love to just snack on them, it is also fun to cook them. This New York Times recipe calls for letting the pork chops sit with a rosemary, garlic rub over night, but I forgot and just did it while I was preparing the rest of the meal. It was great despite that slip up.

Pitting cherries may seem like a pain in the butt, but just grab a Starbucks straw and push it carefully through the cherry – the pit will pop right out.

4 pork loin chops, preferably bone-in and at least 1 inch thick
1 TB. minced fresh rosemary
1 ts. salt, plus more for the sauce
1 ts. freshly ground black pepper, plus more for the sauce
1 ts. finely minced garlic
3 TB. butter
1 TB. minced shallot
1 cup cherries, stemmed, pitted and halved
½ cup fruity red wine

Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.

If you are using a grill, heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fire until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fire and the thickness of the chops.

If you are using a grill pan, heat grill pan over medium-high heat. Cook pork about 4-5 minutes per side.

The pork is done when it’s just firm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.

Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it’s incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.

Sugar Snap Peas

1 lb. sugar snap peas, ends trimmed
1 pat of butter
salt and pepper

Fill a medium saucepan with salted water and bring to a boil. Add sugar snap peas and butter to boiling water and let simmer for 3-5 minutes, until the peas are bright green but still crisp. Drain and season with salt and pepper.

Tags cherries, pork, pork chops, red wine, rosemary, sugar snap peas

Categories Meals

Endless Bounty

July 17, 2015 //

Last time I was 8 months pregnant the average temperature outside was 32 degrees. I felt pretty good, and my biggest complaint was that I didn’t always get a seat on the subway because I had to wear a big, winter coat which made it hard to tell that I was pregnant. Now, it’s a different story. It is hot and humid and I feel HUGE. I pretty much always get a seat on the subway, but I am exhausted!

Meanwhile, the markets are packed with produce and I am dying to cook. This week alone, I’ve picked up blueberries, cherries, nectarines, cucumbers, summer squash, tomatoes and even the first corn. It is awesome, but some nights after work I am just too tired to make anything. Fortunately, fruits and vegetables this time of the year are so delicious and fresh that you don’t have to do too much to enjoy them. Hopefully easy summer recipes will get me through the next few weeks!

The kitchen counter will look like this for the next few months.

Meal #1: Soy Lemon Skirt Steak with Arugula + Salted Potatoes
Meal #2: Swordfish Parmesan and Roasted Broccoli
Meal #3: Chicken Francese with Noodles + Roasted Asparagus
Meal #4: Pork Chops with Cherry Sauce + Sugar Snap Peas

Your grocery list, excluding the usual pantry items:

broccoli – 1 large head
shallot – 2
garlic – 1 head
lemons – 5
sugar snap peas – 1 lb.
cherries – 1 cup
arugula – 1 bunch
asparagus – 1 large bunch
potatoes – 1 1/2 pounds
rosemary – 1 bunch
eggs – 1 dozen
white wine
red wine
low-salt chicken broth – 1 cup
butter (if you don’t already have it)
brown sugar (if you don’t already have it)
soy sauce (if you don’t already have it)
garlic powder (if you don’t already have it)
capers (if you don’t already have it)
flour (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
butter (if you don’t already have it)
swordfish steaks (6-8 ounces per person), skin removed
skirt steak – 1 1/2 pounds
skinless, boneless, thin chicken breasts – 1 1/2 pounds
pork chops, bone-in – 1 per person, approx. 6-8 oz each

Tags arugula, asparagus, beef, broccoli, capers, cherries, chicken, fish, lemon, noodles, Parmesan, pork, pork chops, potatoes, red wine, rosemary, seafood, shallots, skirt steak, soy sauce, sugar snap peas, swordfish, white wine

Categories Meal Plans

Chicken with Gorgonzola + Roasted Potatoes and Green Beans

June 12, 2015 //

Chicken with Gorgonzola

For Patrick’s birthday I wanted to make him something a little special since it was a work night and we were just celebrating at home. He LOVES blue cheese so when I saw Bobby Flay’s recipe for chicken breasts with roquefort on the New York Times‘ Cooking app I had to make it. I couldn’t get roquefort so I used gorgonzola and it was still delicious.

It couldn’t get skin-on, boneless chicken breasts so I ended up de-boning the breasts myself – this is a HUGE pain. You can’t use regular chicken cutlets because you need the skin to hold in the blue cheese butter so my recommendation, if you aren’t up for de-boning the breasts yourself, is to go with bone-in breasts and roast them for a bit longer – probably 20 minutes or so. Make a small slice into the thickest part of the breast and if it is white and the juices run clear it is finished.

¼ cup clover honey
½ cup aged sherry vinegar
Kosher salt and ground black pepper
8 TB. (1 stick) unsalted butter (room temperature)
¼ cup crumbled gorgonzola cheese at room temperature
4 skin-on boneless chicken breasts, 8 ounces each
2 TB. canola oil
4 sprigs fresh rosemary, plus more for garnish

Heat oven to 400 degrees. Mix together the butter and blue cheese in a small bowl until well blended, and season to taste with salt and pepper. Using your fingers, gently loosen the skin from the chicken breasts and stuff about 1 heaping tablespoon of the blue cheese butter under the skin of each breast, smoothing the skin to evenly distribute the butter over the surface of the breast meat. Season both sides of the chicken with salt and pepper.

Heat oil in large ovenproof sauté pan over medium heat until it begins to shimmer. Put chicken in the pan, skin-side down, and cook until fat renders and skin is golden brown and crispy, about 5 minutes. Turn chicken and add four rosemary sprigs to pan. Place in oven and roast until breasts are just cooked through, about 5 minutes longer.

While cooking the chicken, put honey in a small saucepan and cook over medium-low heat until lightly golden brown, about 5 minutes. Add vinegar and cook until reduced and thickened, about 15 minutes. Season to taste with salt and pepper. Keep warm.

Remove pan from oven and heat broiler. Spread the remaining butter over the tops of each breast and place under the broiler until golden brown and blistered.

Remove each breast to a plate, spoon some of the pan drippings over each breast and immediately drizzle with some of the honey/vinegar. Garnish with rosemary.

Roasted Potatoes with Green Beans

A simple side dish, that depending on how you look at it, either lightens up a typical potato dish or makes a side of green beans a bit heartier.

6 medium red or yukon gold potatoes, sliced thinly
1 lb. green beans, ends trimmed
2 TB. olive oil
salt and pepper

Heat oven to 400 degrees. Toss potatoes and green beans in olive oil and salt and pepper to taste and spread on a baking sheet (you may need two so the vegetables aren’t on top of each other). Roast for 20-25 minutes, checking them after 15 minutes to make sure the potatoes don’t burn.

Tags chicken, gorgonzola cheese, green beans, honey, potatoes, poultry, rosemary

Categories Meals

Cravings

June 12, 2015 //

I’m not a big dessert person. I don’t turn it down per se, but I would rather eat something salty and fatty than sweet. HOWEVER, pregnancy brings out my inner sweet tooth. I feel like I deserve dessert when I’m pregnant because I can’t have certain foods anymore, I can’t drink and I am physically uncomfortable. I also sort of crave sweets a bit more than usual, especially after lunch or dinner. Ice cream has been an almost daily treat for the last few months. Until Monday…. The latest sonogram showed that I have a bit more fluid than normal and one reason may be too much sugar. Everything is fine otherwise, and most likely everything is normal, but to make sure I have to avoid refined sugar and white flour for at least the next two weeks – fun…

Fortunately, summer is almost upon us which means nature’s dessert – fruit – is staring to make it’s way to my local farmers market. Strawberries have already arrived and cherries, peaches, etc. are on their way. They might not totally make up for ice cream, but they will help.

This week’s meal plan introduces two brand new seasonal recipes and two repeats from last year. Enjoy!

Meal #1: Asparagus alla Fontina + Green Salad
Meal #2: Chicken with Gorgonzola + Roasted Green Beans and Potatoes
Meal #3: Panko-Crusted Salmon + Fennel and Parmesan Salad
Meal #4: Pork Chops with Rhubarb-Cherry Sauce + Roasted Asparagus

Your Grocery List, excluding the usual pantry items:

red or yukon gold potatoes – 6 medium
green beans -1 lb.
dried cherries – 1/2 cup
white/yellow onion – 1
rhubarb – 10 ounces
asparagus – 3 large bunches
lemon – 1
fennel – 2
fresh parsley – 1 bunch
rosemary – 1 bunch
panko (Japanese dried bread flakes) – 2/3 cup
eggs – 3
gruyère or fontina – 4 ounces
gorgonzola cheese – 4 ounces
parmesan cheese (if you don’t already have it)
Dijon mustard (if you don’t already have it)
honey (if you don’t already have it)
sherry vinegar (if you don’t already have it)
prosciutto – 4 ounces
skin-on, boneless chicken breasts – 4 (8 ounces each)
pork loin chops – 4 (each 1/2 inch thick and 6 to 8 ounces)
salmon fillets, skin on – 4 (6- to 8-ounce each)

Tags asparagus, cheese, chicken, dried cherries, eggs, fennel, fish, gorgonzola cheese, green beans, honey, lemon, mustard, panko, Parmesan, pork, potatoes, poultry, prosciutto, rhubarb, rosemary, salmon

Categories Meal Plans

Roasted Chicken Provençal + Crispy Potatoes

May 15, 2015 //

Roasted Chicken Provençal

This is a nice Sunday night or dinner party dish from the New York Times “Cooking” app. I just used chicken thighs, but I don’t see why you couldn’t do a mixture of chicken thighs and breasts, as long as they are bone-in. You obviously need herbes de Provence, which is a combination of easy-to-find dried herbs. You could make it yourself, but the pre-made version isn’t too hard to find these days.

My dish didn’t end up having a lot of sauce, so don’t count on that, but it was still delicious.

8 bone-in, skin-on chicken thighs
2 ts. kosher salt
1 ts. freshly ground black pepper
1/2-3/4 cup all-purpose flour
3 TB. olive oil
2 TB. herbes de Provence
1 lemon, quartered
8-10 cloves garlic, peeled
4-6 medium-size shallots, peeled and halved
⅓ cup dry vermouth
4 sprigs of thyme, for serving

Preheat oven to 400. Season the chicken with salt and pepper. Put the flour on a plate and lightly dredge the chicken in it, shaking the pieces to remove excess flour.

Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemons, garlic cloves and shallots around the chicken, and then add the vermouth to the pan.

Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for an additional 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.

Serve in the pan or on a warmed platter, garnished with the thyme.

Crispy Potatoes

My Mom has been making this side dish for years and I LOVE it. If you have a mandolin use it, but if you don’t, try to slice the potatoes as thin as you can. They get so crispy that it is a little like eating potato chips for dinner, but without the guilt!

4-6 medium yukon gold or red bliss potatoes, peeled and thinly sliced.
1-2 TB. olive oil
1 TB. dried (or fresh) rosemary
salt and pepper

Pre-heat oven to 400 degrees. Lightly oil or spray an oven-proof pan. Place potato slices around a pan in an overlapping circle, covering the entire pan. In some places you may have several layers of potatoes – that is fine. Swirl olive oil over potatoes and sprinkle with rosemary, salt and pepper. Roast in oven for 40 or so minutes, checking on them. They are finished when they are nicely browned and tender.

Tags chicken, herbes de Provence, lemon, potatoes, rosemary, shallots, vermouth

Categories Meals

Distractions

May 15, 2015 //

It has been a long time since I’ve posted to this blog. I’m so sorry about that, but I swear I have several good excuses for my absence. We moved to a new apartment – toddler in tow; I planned an international conference for 400 people and I am currently 23 weeks pregnant! So as you can see, my winter/spring have been very busy. Fortunately, things are back to normal, for the most part, and I am back to cooking 3-5 times a week. My timing is pretty good at least! Asparagus is back at our local farmers markets which means the rest of my beloved fresh fruits and veggies are also on their way. I promise more frequent posting, at least until Baby #2 arrives, featuring new, exciting recipes to celebrate the new market season!

Asparagus – where have you been all winter?!

This week I’m sharing two recipes each from the New York Times and thekitchn.com. I am in love with the new New York Times recipe app “Cooking“, which you can access on your desktop, iPad and smart phone – check it out!

Meal #1: Roasted Chicken Provençal + Crispy Potatoes
Meal #2: Margarita Pizza with Quick Pizza Dough
Meal #3: White Fish Fillets on a Potato Raft
Meal #4: Broiled Steak and Asparagus with Feta Sauce

Your grocery list, excluding the usual pantry items:

asparagus – 2 bunches (about 2 lbs.)
russet potatoes – 1 1/2 lbs. (about 2 medium)
yukon gold or red bliss potatoes – 4-6 medium
lemons – 2
shallots – 4-6 medium
fresh thyme – 1 bunch
fresh chives – 1 bunch
herbes de Provence
dried rosemary (if you don’t already have it)
crumbled feta cheese – 1 cup (about 6 ounces)
fresh mozzarella – 1 lb. (you will probably use less, but it isn’t like the rest won’t get eaten)
sour cream – 1 small container
bread flour
active dry yeast – 1 packet
whole tomatoes – 1 large can
capers (if you don’t already have them)
skinless sole fillets or other firm white fish – 4 (5 ounces each and 1 to 1 1/2 inches thick)
steaks – 2 (each 1 to 1 1/2 inches thick; about 2 1/4 pounds total)
bone-in, skin-on chicken thighs – 8
dry vermouth

Tags asparagus, basil, beef, capers, cheese, chicken, chives, dough, feta, fish, herbes de Provence, lemon, mozzarella, pizza, potato, potatoes, rosemary, shallots, sour cream, steak, thyme, tomatoes, vermouth

Categories Meal Plans

Happy 1st Anniversary!

January 9, 2015 //

One year and 30 meal plans later (including this one) Everyday Banquet is celebrating its first anniversary! I had no idea when I started this blog whether there would be any readers, let alone whether the idea of presenting recipes in the form of a weekly meal plan would strike a chord. It has been fun to read your comments and follow your interest on Facebook. By far the most gratifying comments have come from those of you who don’t cook a lot or didn’t think you liked to cook but have been trying new meals and liking them. That was always the goal – to get more people into the kitchen, cooking relatively simple and quick meals seasonally. So, on what I hope is the first of many anniversaries, I thank you, my readers for sticking with me and supporting me through the year!

Bon Appetit!

Meal #1:Beer-Marinated Pork Tenderloin with Red Cabbage
Meal #2: Penne in a Cream Sauce with Pancetta, Roasted Red Peppers and Peas
Meal #3: Sausages with Lentils and Green Salad
Meal #4: Roasted Wild Striped Bass with Lemon, Olives, and Rosemary + Roasted Fennel with Artichoke Hearts

Your grocery list, excluding the usual pantry items:

fennel – 1
rosemary bunch – 1
bay leaves – 2
lemon – 2
red cabbage – 1 medium
red peppers – 2
apple – 1
onion – 1
carrot – 1
greens for a salad
artichoke hearts – 1 can in water
frozen peas
heavy cream – 1 small container
Kalamata olives – 1/2 cup
penne – 1 box
red lentils – 1 bag
dried thyme (if you don’t already have it)
Parmesan (if you don’t already have it)
ground chili pepper (if you don’t already have it)
reduced-sodium soy sauce (if you don’t already have it)
brown sugar (if you don’t already have it)
apple cider vinegar (if you don’t already have it)
pancetta – 4-6 ounces
sausage – 1 lb.
pork tenderloin – 2 (1 1/2-1 3/4 pounds total)
wild stripped bass – 1 6-8 ounce filet per person
lager – 1/4 cup

Tags apple, artichokes, beer, carrots, cream, fennel, fish, lemon, lentils, olives, onion, pancetta, Pasta, peas, pork, pork tenderloin, red cabbage, red peppers, rosemary, Sausage, seafood, soy sauce, wild striped bass

Categories Meal Plans

Roasted Salmon and Potatoes with Herb Vinaigrette + Sugar Snap Peas

June 24, 2014 //

Roasted Salmon and Potatoes with Herb Vinaigrette

I found it annoying to buy a bunch of herbs and then only use 1/2 teaspoon of each so I used more in the vinaigrette. Additionally, I also found it annoying to use only half of a peeled potato so I used both and layered them a bit on top of each other. The potatoes took an extra 20 or so minutes to cook, but because this meal is pretty simple to prepare I didn’t mind a little extra cooking time.

I had quite a bit of the vinaigrette left over so I used it next day for a salad.

olive oil
1 1/2 medium-sized Idaho potatoes, peeled and cut into 1/4-inch slices
salt and freshly ground black pepper
1/4 cup red-wine vinegar
1 ts. Dijon mustard
1 small clove of garlic, peeled and finely chopped
1/2 ts. finely chopped fresh rosemary
1/2 ts. finely chopped fresh sage
1/2 ts. finely chopped fresh thyme
1 TB. finely chopped fresh parsley
2 salmon fillets, 6 ounces each, skinned

Note: this recipe yields 2 servings, you could double the ingredients for 4 servings, but you might need two baking dishes.

Heat oven to 400 degrees. Brush shallow baking dish with olive oil. Arrange potato slices in a single layer in bottom of dish. Brush potatoes with olive oil, and season with salt and pepper. Baked 12-15 minutes.

While potatoes bake, whisk together vinegar, mustard, garlic and herbs in a medium-sized bowl. Slowly whisk in 6 tablespoons of olive oil until emulsified. Season with salt and pepper to taste, and set aside. Brush salmon fillets with olive oil, and season with salt and pepper.

When potatoes are done, remove baking dish and reduce oven temperature to 250 degrees. Place fillets on top of potatoes, skinned side down. Roast 12 minutes. Remove salmon from oven, and drizzle each fillet with vinaigrette. Serve.

Sugar Snap Peas

1 lb. sugar snap peas, ends trimmed
1 pat of butter
salt and pepper

Tags parsley, potatoes, rosemary, sage, salmon, sugar snap peas, thyme, vinaigrette

Categories Meals

The Last of Spring

June 23, 2014 //

I’m trying something new this week. Instead of four meals, I’m sharing three plus a recipe for fava bean puree which is wonderful. The minute I saw the fava beans at my farmers market last Sunday I knew I had to make this recipe and I wanted to share it with all of you. I brought the puree to a friend’s house for the US vs. Portugal World Cup Match (wasn’t that a bummer?) and they loved it too. I also traveled for work this week so consequently I only made three meals.

Speaking of traveling – I’m traveling again for work at the beginning of this coming week and then heading up north to Vermont for the July 4th holiday – staying a whole week. I can’t wait! But, that means that I’ll probably not be posting my usual meal plans for a little bit, but I hope to update the site once in awhile with a recipe or two. To help you plan while I’m gone you always can check out previously posted meal plans or meals.

What I was doing yesterday when I should have been posting this meal plan.

Meal #1: Leek, Bacon and Pea Risotto
Meal #2: Nancy’s Chopped Salad + Bread
Meal #3: Roasted Salmon and Potatoes with Herb Vinaigrette + Sugar Snap Peas
Bonus: Fava Bean Puree

Your grocery list, excluding the usual pantry items:

Idaho potatoes – 2
lemons – 2
red onion – 1 small
shallots – 2 medium
leeks – 2
sugar snap peas – 1 lb.
cherry or grape tomatoes – 1 pint
iceberg lettuce – 1 head
radicchio – 1 head
fresh rosemary, sage, thyme, parsley – 1 bunch each
frozen peas – 3/4 cup
fava beans – 2 lbs.
chickpeas – 1 (15 ounce) can
low-sodium chicken broth – 12 cups (96 ounces)
arborio rice – 2 1/2 cups
pepperoncini – 1 small bottle
dried oregano (if you don’t already have it)
red wine vinegar (if you don’t already have it)
parmesan cheese (if you don’t already have it)
provolone cheese – 1/4-1/2 lb.
salami – 1/4-1/2 lb.
bacon – 4 slices
salmon fillets – 2 (6 ounces each)
white wine

Tags bacon, cheese, chickpeas, fava beans, iceberg lettuce, leeks, parsley, peas, potatoes, provolone, radicchio, rice, risotto, rosemary, sage, salad, salami, salmon, shallots, sugar snap peas, thyme, tomatoes, vinaigrette

Categories Meal Plans

Longest Day of the Year

June 16, 2014 //

Tomorrow we celebrate the longest day of the year. With days full of sand and sun and evenings full of fireflies and fireworks. My favorite time of the year… This morning Eliza and I enjoyed the gorgeous weather at Brooklyn Bridge Park. We rode Jane’s Carousel twice, walked along the water, played on a giant jungle gym shaped like a pirate ship and took our sandals off and ran through the grass. It was lovely.

Although we are just hours away from the official start of summer we still have a few more weeks to wait for tomatoes, corn on the cob and fresh green beans. Until then, we can still relish in spring’s bounty of asparagus, spring onions and peas. Hope you enjoy this week’s meals. And, I hope that all of you are enjoying the beginning of summer wherever you are.

Selfie in the grass

Meal #1: Fettuccine with Peas, Asparagus and Pancetta
Meal #2: Roasted Salmon with White Wine Sauce and Sautéed Summer Squash and Spring Onions
Meal #3: Steak with Parmesan Butter, Balsamic Glaze, and Arugula
Meal #4: Roasted Wild Stripped Bass with Lemon, Olives and Rosemary and Roasted Fennel and Artichoke Hearts

Your grocery list, excluding the usual pantry items:

zucchini – 2
summer squash – 2
spring onions – 1 bunch (or 1 red onion)
arugula – 2 large bunches or 1 large bag
asparagus – 1 bunch
peas – 2 cups
scallions – 1 bunch
fennel – 2 bulbs
chives – 1 bunch
rosemary – 1 bunch
parsley – 1 bunch
basil – 1 bunch
shallots – 2
lemon – 3
artichoke hearts – 2 cans
fettuccine – 1 box
heavy whipping cream – 1 small container
flour (if you don’t already have it)
brown sugar (if you don’t already have it)
parmesan cheese (if you don’t already have it)
balsamic vinegar (if you don’t already have it)
ground chili pepper, preferably Turkish or Aleppo (if you don’t already have it)
pitted calamata or other good-quality black olives – 1/4 cup (if you don’t already have it)
white wine
pancetta – 3 ounces
rib eye steak – 2, 1 1/2 inches thick each
salmon fillet, skinless – 1 1/2 pounds
wild stripped bass fillet, skinless – 1 1/2 pounds

Tags artichokes, arugula, asparagus, balsamic vinegar, butter, chives, cream, fennel, fish, lemon, olives, pancetta, Parmesan, Pasta, peas, rosemary, salmon, seafood, spring onions, steak, summer squash, white wine, wild striped bass

Categories Meal Plans

Pork Chops with Cherry Sauce + Sugar Snap Peas