Oui, Chef

An Impromptu Chili

 

The pork shoulder roast used to make this chili was originally scheduled for a little "low and slow" oven love before being served up to the gang as a Sunday roast.  However, mid-way through prepping it for this purpose I had a change of heart, prompted by my need to get our fridge and pantry inventory below the level that would feed a small country (you think I'm kidding?).  Turns out this lovely chili allowed me to use up not only the shoulder roast, but also a box of baby spinach, all the carrots, onions, shallots, celery and cilantro left in the fridge, a can of crushed tomatoes and a bag of flageolet beans from the pantry, and a cooked bag of bacon shards in the freezer.  

How's that for a kitchen sink recipe!

Fennel Soup with Chorizo

I’ve never had the opportunity to eat in a Gordon Ramsay restaurant (Santa, are you listening?), but I do own a few of his cookbooks, and while I’m not a rabid fan of his TV shows, I’ve enjoyed a few episodes over the years.  I know lots of people hate the guy, or at least the personality he puts forth on TV, as he berates contestants on Hell’s Kitchen or The F Word, but I have to say that I appreciate his approach to cooking.

He may be an challenge to work with, but his application of classical technique to the very best ingredients he can find, and his ability to conjure bold, yet approachable flavors for his guests, has earned him a spot among the very best chefs in the world.  I’m a fan.

Lamb Tagine with Chickpeas and Apricots

I found this recipe in the latest Bon Appétit and knew immediately that we had to make it.  As the weather turns cooler here in the Northeast, braises like this tagine come screaming back into fashion.  With the exception of freshly baked bread, there is nothing to compete with a delicious braise in the way it fills a home with hearty aromas and warmth.  As it had been some time since we've had lamb around here, this dish was a perfect way to hop back into cool weather cuisine.

Cod with Roasted Tomatoes, Beans and Green Olive Broth

This meal came together on the fly the other night in an effort to rid our fridge of some produce before we left town for a week.  We had some purple romano beans (did you know they turn green when you cook them?...neither did I), some baby potatoes, half a box of organic chicken stock, and a green olive pesto that had been in residence so long that it was practically part of the family.