Lentil & Orzo Stew

Lentil & Orzo Stew

Serendipity led us to last night’s scrumptious vegetarian dinner. On Friday, my husband sent me a recipe by Yewande Komolafe he found in The New York Times for a lentil and orzo stew with roasted eggplant. Little did he know that, just the day before, I had already chosen the very same dish for a future post.

Given the recent dank and dreary weather, atypical for San Diego, the stew was the perfect entree: earthy lentils, slowly simmered with aromatic vegetables and orzo, brightened by finishing with the juice and zest of lemon, and then topped with meaty chunks of eggplant roasted with warm and citrusy coriander. A few shavings of salty ricotta salata or even some crumbled feta completes the dish.

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Pork Stew Agrodolce

Pork Stew Agrodolce

As we’re officially into winter now and even here in sunny San Diego it’s turned a tad chilly, I was in the mood for a winter stew. Having some cubed pork shoulder in my freezer contributed to my looking for a pork stew recipe. After looking through my cookbooks, I settled on a relatively simple recipe from Michele Scicolone’s The Italian Slow Cooker for a Pork Stew Agrodolce.

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Musing: Winter Cherries

Winter Cherries

Ever since Proust memorialized his madeleines, novelists as well as food writers have been forever writing about memories evoked by the aromas or flavors of culinary delights. Well, I’m about to join the crowd with a simple recollection recently elicited by a plate of winter cherries presented to me on Christmas Eve by my better half.

I’d forgotten that I had told him how on one Christmas Eve in the mid 1960s, after a traditional multi-course Italian fish dinner, my aunt proudly presented a cut-class bowl full of bright red cherries. We were all amazed: cherries in December?

My aunt explained that they were imported from South America and weeks later confided to me that they had been quite expensive. If my memory serves me well, she said that they cost $3.00 a pound. In today’s currency that would be about $27.00. I believe, however, that the joy she took in sharing them with us, which was so apparent on her face as she made the presentation, made her feel they were worth every penny.

And from his facial expression, I think my husband, who knew how special that childhood memory was to me, experienced a similar feeling when he surprised me with the plate of winter cherries after our Christmas vigil supper.

Ah the snows of yesteryear.

Potenza-Style Pork Ragu with Farro

Farro with Pork Ragu

Over the past holiday week, it’s been chilly here in San Diego and the cool weather made me long for a hardy winter dish. Looking through my cookbooks, I came upon a recipe from Lidia Bastianich’s Lidia Cooks from the Heart of Italy for a pork ragù with farro Potenza style. The combination of pork shoulder simmered low and slow in a spicy tomato sauce and then combined with nutty farro sounded most appealing.

Fortunately, our local grocery store was having a great half-price sale on fresh bone-in pork shoulder roasts, which added even more appeal to the recipe. Even though I only needed two pounds of meat, I picked up a six-pound roast that would allow me to practice my butchering skills and provide me enough meat for a couple of meals.

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