I found some fresh Mexican chourico (chorizo) at the market the other day and it immediately reminded me of a great restaurant dish I had a while back. Not knowing when I would find fresh chourico again (around here we usually see the Spanish smoked and cured version of the spicy sausage), I bought a couple packs for freezing. So glad I did, because this dish turned out so well that I know I'm going to want to make it again soon.
Because I make so much hummus at home I tend to buy my chickpeas in bulk at BJ's and so I always have a few cans banging around in my pantry. If you don't keep canned (or dry) garbanzos on hand then you should, you can use them in SO many ways. When I saw the recipe that inspired this dish in a recent Bon Appetit I pulled it from the mag and made it straight away, that's how much I knew I was going to like it!
Cool weather is fast descending on the Northeast, and with it has come thoughts of breaking out my slow-cooker. My oldest son, a senior in college, called a few days back and said that he and a few of his roommates were coming home for the weekend. We chatted briefly about meal planning for the gang, I made a note to go stock the fridge with beer, and set about pulling together this hearty, easily reheat-able meal that we could grab for on a whim over the course of the weekend.
I grew up eating at a classic American dinner table where pork was ALWAYS accompanied by apple sauce. I could have been a bottle of Mott's or homemade.....smooth or chunky, but it was always there. There is something magical about the combination of pork and fruit, whether it be apples, apricots, peaches, or even blueberries. You name it, and if it's a fruit it is highly likely that it will pair really well with pork.
I whipped up this great grain salad the other day as a side dish to serve with some pork chops from the grill....it was sublime. The earthy chew of the farro accented by the brininess of the olives, the sweetness of the tomatoes, and veggie goodness brought by the artichokes and spinach had this one firing on all cylinders.
Actually, let me rephrase.....I can TOTALLY do that, I just try very hard not too because with every passing year, those night time indulgences get harder to work off the next day. Hear what I'm sayin'?
My latest Cooking Light Magazine had a profile piece on identical 12 year old twin sisters who are about to publish their first cookbook Cooking Light We [Heart] Cooking!: Totally Tasty Food for Kids . Given my strong belief that parents need to teach their kids how to cook for themselves before setting them loose in the world, I couldn't help but give one of Lilly and Audrey's recipes a whirl.
This little number was inspired by a dish Hayden had while dining out this summer We were at a lovely little local joint, The Sun Tavern, and as soon as I saw the dish listed on the menu I KNEW he was going to order it. I'm happy to say that all of my boys have grown to be adventurous eaters, at various times tucking into lamb brains, frogs legs, beef heart, and snails, but more often than not when we're out they'll order up some spin on a steak and potatoes feast.
On this occasion, the dish was a twist on steak frites, the steak was a sirloin and it was topped with a big old slab of a melting compound butter made with blue cheese and bacon.
What could be better?
Judging from the speed at which he finished his meal...... not much!