Makes 4 servings
Polenta With Sopressata & Vinegar Sauce
Serves 6 Polenta Ingredients 2 quarts water 2 tablespoons kosher salt 1/4 cup extra-virgin olive oil 8 oz (1 3/4 cups) cornmeal Ingredients 6 thick slices sopressata, sliced 1/4-inch thick (about 12 oz) 1/2 cup dry white wine vinegar Directions Bring the water to a simmer in a large saucepan […]
Pork Cutlets With A Wild Mushroom Ragout
Makes 4 servings Ingredients Four 6-oz pork cutlets Kosher salt, as needed Freshly ground black pepper, as needed All-purpose flour, for dredging Olive oil, as needed 1 small shallot, minced 2 cups sliced assorted mushrooms (oyster, cremini, stemmed shiitake, chanterelle, and/or white) 1 teaspoon chopped thyme leaves 1/4 cup dry […]
Sautéed Trout A La Meuniere
Makes 5 servings Ingredients 10 trout fillets (3 to 4 oz each) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup all-purpose flour 2 tablespoons vegetable oil 11 tablespoons butter 2 tablespoons freshly squeezed lemon juice 2 teaspoons chopped flat-leaf parsley Directions Blot the trout dry with […]
Seared Salmon With Moroccan-Style Spices
Makes 8 servings Ingredients 3 pounds salmon fillet 1 teaspoon kosher salt, or to taste 1/2 teaspoon freshly ground black pepper, or to taste 1 1/2 teaspoons curry powder 1 1/2 teaspoons coriander seeds 1 1/2 teaspoons cumin seeds 1 1/2 teaspoons caraway seeds 1 1/2 teaspoons anise seeds 1 […]