FARFALLE WITH LEEK AND SAUSAGE SAUCE

This week Sharon chose this recipe to make from The Essential New York Times Cook Book.  Sharon said it was great. She spiced it up when she served it with some red pepper flakes.

The sausage and leeks are sauteed in olive oil

                                              

Then you add the shallots, butter, peas, and broth. Mix it all together and pour over the cooked farfalle.

Top with grated Parmesan cheese.

Sounds so good. I can't wait to give it a try.

                                        

                                                FARFALLE WITH LEEK AND SAUSAGE SAUCE

2 large leeks

2 TBSP. olive oil

2 sweet Italian sausages, casings removed

1 tsp. minced shallot

1 TBSP. unsalted butter

1 cup young peas, blanched in boiling water until just tender, 2-3 minutes (use frozen if you want)

1 cup chicken broth

Salt and freshly ground black pepper

1 pound farfalle (bow tie pasta)

1/2 cup freshly grated Parmesan cheese, plus more for serving

Bring a large pot of salted water to a boil. Meanshile, trim the leeks, discarding the top one-third of the rough green portion, and slice into 1/2 inch rounds. Rinse in several changes of cold water to remove all soil and grit; drain well.

Heat the olive oil in a large skillet over medium high heat. Add the leeks and sausages and saute for about 5 minutes. Add the shallot and cook, stirring, for 1 minute. Add the butter, peas, and broth and simmer gently for 5 minutes. Season to taste with salt and pepper, and keep warm over low heat.

Add the farfalle to boiling water and cook, stirring occasionally until al dente. Drain well and return to the pot.

Add the sauce to the pasta and toss well to coat. Add the cheese and toss well. Serve with additional cheese on the side.

Recipe from The Essential New York Times Cook Book



SLOW ROASTED PORK SHOULDER WITH HERB RUB



To brine or not to brine? That was a question I have had stored in my "something to try" file for many years. I thought that one day I would take two identical pieces of pork and brine one and not the other. Cook them both the same way and answer that question. Every November I start thinking about brining. Will this be the year I brine a turkey? And every year I decide that next year will be the year that I will brine it.

Last week Sharon told me that she was brining a  pork shoulder and cooking it the next day in the crock pot. I waited patiently for two days...( which seemed like eternity and is exactly why I have never done this) and then I asked her how it was. She said it was really good, so of course, I had to try it. Woo Hoo! Was it ever good. My question has now been answered. Brine?  *ALWAYS*  it makes a huge difference.

The pork is brined overnight in a mixture of robust herbs, salt, brown sugar and water.



Dried thoroughly and wrapped in foil. You can roast it in the oven or in the crock pot for about 10 hours.

The result is tender, juicy, flavorful pork that can be pulled apart and used in a myriad of recipes.  Sharon made BBQ pulled pork one night  and carnitas style tacos another night. So did I, I'm such a copy cat. :) 

                                   SLOW ROASTED PORK SHOULDER WITH HERB RUB

6 Tablespoons  mixed finely chopped robust herbs (like thyme, rosemary, sage and parsley)

3 garlic cloves, finely chopped

¾ cup brown sugar

½ cup, plus 1 tablespoon sea salt

1 Tablespoons  crushed black peppercorns

7 LB pork shoulder

5 bay leaves

Mix together herbs, garlic, ¼ cup brown sugar, 1 tablespoon sea salt and crushed peppercorns

Untie the pork if rolled.  In a large bowl, thoroughly dissolve ½ cup salt and ½ cup brown sugar in 2 quarts of cold water.  Add bay leaves and 2 tablespoons of herb mixture.  Place pork in a container or strong sealable bag and add this brine to completely cover.  Cover or seal well and chill for from 8 hours to overnight.

Remove the pork from the brine (discard the brine) and dry thoroughly.   Cover with the remaining herb mixture, patting it in all over , then use kitchen twine to roll up pork and secure it tightly.

Heat the oven to 225 degrees.  Prepare a triple layer of aluminum foil large enough to comfortably enclose the pork.  Put the rolled pork on the foil, skin/fatty side up .  Gather the foil, scrunching it over to form a loose but well-sealed parcel.  Place in a roasting pan  in the oven.  Take the first check for the internal temperature after 8 hours.  For very tender meat that can be sliced it should be 160 degrees and will probably take 10 hours.  Check more often if needed.  For a “pulled pork” consistency, the internal temperature should be 200 degrees and it will take about 12 hours.

Rest the meat 20 minutes before unwrapping completely. 

Note:  I used a 3 lb. shoulder roast using the same amount of ingredients with same results.

Additionally I used a crock pot and cooked on low for 10 hours and it resulted in 200 degrees for pulled pork.

Recipe from New York Times

Thanks Sharon!

SPAGHETTI AND MEATBALLS

Chef Mac is back! Sharon and her Grandson Mac have been cooking up a storm this week. They were kind enough to send me some pictures of their latest creation along with the recipe.

It sounds fantastic. What's not to love about a meatball with three kinds of meat, pork, beef, and veal?

They baked the meatballs in the oven and topped it off with a delicious marinara sauce.

Mac is only visiting for a short time but I hope he continues to be a guest contributor. 

This guy has talent!

Thanks Chef Mac!

                                              SPAGHETTI AND MEATBALLS

1 1/4 pound total of Ground Pork, Beef & Veal
2 tsp. Worchestershire sauce
1 egg beaten
1/2 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, chopped
Salt and pepper

Preheat oven to 425 degrees F

Mix meat, Worchestershire, egg, bread crumbs, cheese, garlic, salt and pepper.  Roll meat into 1 1/2 inch medium sized meatballs and place on nonstick cookie sheet.  Bake 10-12 min.

Sauce:

2 TBSP. extra virgin olive oil

1/2 tsp. crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock
1  28oz can crushed tomatoes
10 leaves fresh basil leaves torn or sliced
Grated cheese Parmigiano Reggiano or Romano

Heat a deep pot over moderate heat.  Add oil, crushed pepper, garlic and finely chopped onion.  Saute 5-7 min.  Add beef stock, crushed tomatoes and basil.  Bring to simmer and cook about 10 min.

Cook pasta according to package directions.

Serve with crusty bread or garlic bread.

Enjoy!

Recipe from Sharon and Mac

MAC'S BRUSCHETTA



Chef Mac made this creative take on a classic Bruschetta. Macallester is Sharon's 12 year old grandson and it looks as though his cooking talents will follow in the foot steps of his wonderful and talented Grandmother.

GO MAC!!!

                                                   CHEF MAC'S BRUSCHETTA

Slice baguette at an angle

    Brush EVOO on every slice, then rub with garlic
    Broil in oven 1-2 min to toast
    Spoon Trader Joe's marinara sauce on each slice
    Slice mozzarella cheese and put slice on each piece
    Sprinkle with Basil from Lexi's garden
    Broil 1-2 minutes until cheese is slightly melted

    Enjoy!

    Thanks Chef Mac

PAELLA

Claudia and Erik sent me this picture of a fantastic paella they made. I can attest to that statement. She brought me a sample.

No recipe but they told me they used mussels, squid, prawns, yellow tail and scallops. How great does that sound?

Chorizo, peas and bell peppers....woo hoo!

Thanks for sending the picture and the awesome taste!

FRIED CAULIFLOWER WITH CHEESE TOPPING

My guest contributors today are Dennis and Toni. Dennis has been telling me about how they cook cauliflower. It sounded so good but when he sent me these pictures I went Wow! This really  looks great.

First they fry the cauliflower in butter.

They fry it until it is tender and brown.

Dust with white pepper.  Top with cheese of choice and broil until cheese melts.

Thanks Dennis and Toni!

SCARLET SNAPPER WITH SHITAKE MUSHROOM RISOTTO

Claudia and Erik sent me this photo of a fantastic looking meal.

Thanks Claudia and Erik!

SMOKED SALMON, NEUFCHATEL AND MORE.....

Claudia and Erik made these for dinner.

Smoked salmon, neufchatel, dill, on toasted pumpernickel bread.

Smoked salmon, neufchatel, orange bell pepper, and dill on toasted everything bagels.

Thanks Claudia and Erik for sharing your meal!

CLAUDIA AND ERIK'S ROAST CHICKEN

This is a really beautiful Roast Chicken that Claudia and Erik cooked. They served it with steamed asparagus and couscous.

Chicken browned and getting getting ready for the oven.

In the pan and ready to roast.

Out of the oven and ready to serve.

Thanks Claudia and Erik for sharing your meal with me.

I love to see what friends are cooking. Send me your pictures and the recipe if you have one.

SUNDAY PIZZA

A great looking Pizza from Claudia and Erik. They used a Boboli crust. I had forgotten about those. I alway used to have them on hand for a yummy quick dinner. Claudia said they carmelized some onions and then baked it. Looks like some pineapple on there too. I'll post the detail when she sends them to me.

Thanks Claudia and Erik!

PORK TENDERLOIN WITH APRICOT MADEIRA SAUCE

This dinner was prepared by Claudia and Erik. It sounds so good. I can't wait to try it.

                                PORK TENDERLOIN WITH APRICOT MADEIRA SAUCE

Pre-heat oven to 400~

Season a pork tenderloin with salt and pepper. In a cast iron skillet sear the tenderloin in some olive oil until brown on all sides, approximately 5 minutes. Place the skillet in the oven and roast pork for 15-20 minutes, until the internal temperature reaches 145~. Remove from oven and put pork on a cutting board . Tent pork with foil and let rest for 5 minutes.

 De-glaze the pan over medium-high heat with 1/2 cup Madeira wine. Add 1/2 jar of Bonne Maman apricot preserves. Reduce until the sauce is thick and bubbly.

Slice pork tenderloin and pour sauce on top.

Serve with grilled polenta and steamed asparagus and red bell peppers.

                                                   Grilled Polenta

Use ready made polenta and grill in a cast iron pan with a little olive oil. When lightly browned, top with grated Parmesan and finish in oven on low broil.

Thanks Claudia and Erik for sharing!