Watching the latest episode in Stanley Tucci’s CNN series, Searching for Italy, which focused on Roman cuisine, led me to a more serious and scholarly treatment of the subject, Oretta Zanini de Vita’s Popes, Peasants, and Shepherds.
My search for a novel recipe for pork chops led me to a well-worn cookbook on my shelves: 1,000 Italian Recipes by Michele Scicolone. Although its title might sound a tad gimmicky, the 657-page tome comprises authentic Italian recipes by one of the most respected, and prolific, authorities on Italian cuisine.
One of the best moments in blogging is finding a great recipe on a friend’s website that you just have to make because it sounds and looks so good. Of course, trusting that colleague’s taste is also a determining factor for choosing it.
During these seemingly amalgamating days of self-quarantine (a.k.a. lock-up), I’m constantly finding food that’s either going bad or needs using up. I attribute this regrettable position to buying more than we need out of fear of running out or of an item’s becoming unavailable. Something we never did when, in happier days, we food shopped almost daily.
I’m pretty sure that no one will disagree that tomato season has reached its end. For many of us who cook, this means transitioning from meaty plum or Roma tomatoes to their canned counterparts. Last Saturday, however, I still had four Romas from our local farmers market on my counter ready to sing their swan song but in need of some accompaniment.
For years, I’ve been a fan of the British chef Jamie Oliver. His down-to-earth approach to food and emphasis on rich flavor have led me to add several of his cookbooks to my collection. One of my latest additions is Jamie’s 15 Minute Meals, a companion volume to his television series by the same name, which is the source of today’s recipe.
Last night’s supper resulted from the two of us thinking the other had taken the chicken thighs from the freezer that morning for my sheet-pan chicken with roasted tomatoes. When I asked my husband for them, he looked dumbfounded and replied “I thought you said you were going to do that.” Perhaps, it was my slip-up, but now I was faced with bowlful of diced grape tomatoes that needed to be used up.
Once again during this pandemic, the result of placing an online order for groceries changed our dinner plans. In the mood for a lamb stew, I ordered three pounds of lamb shoulder; what arrived were two netted boneless legs of lamb. One was a little more than two pounds; the other, about one.
Who says you can’t teach an old dog new tricks? Well, this hoary hound recently learned a new one when he looked for recipes for a pork loin. I had a few parameters for my search: stovetop as opposed to oven; no fresh herbs (none were on hand); and easy (it was a weeknight). Ultimately, I found one that met all the requirements in Carol Field’s In Nonna’s Kitchen: “Pork Loin Roasted in Milk.”
Summer’s finally here and, at least in California, we already have some delicious tomatoes, specifically those of the cherry variety. Thanks to the kindness of our neighbors brave enough to venture out to our local farmers market, we were able to obtain a nice supply. More often than not, we enjoy these tomatoes raw, perhaps sprinkled with a little salt, drizzled with olive oil, and served along side slices of fresh mozzarella. Last night, however, I decided to so something a little different.