Roasted Cauliflower with Pancetta & Olives

Roasted Cauliflower with Pancetta & Olives

Occasionally, the New York Times “Cooking” newsletter has an attention-grabbing, hyperbolic headline that makes me stop reading my emails and go directly to their website. Such was the case earlier this week when the subject line read: “The Most Incredible Cauliflower.”
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Prosciutto-Wrapped Pork Medallions Stuffed with Feta

Prosciutto -Wrapped Pork Medallions

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.
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Risotto with Basil, Walnuts, and Parmesan

Basil, Walnut, and Parmesan Risotto

Around the beginning of this pandemic, my husband decided to devote his Aerogarden exclusively to basil. Because we use this herb quite often and in so many dishes, we didn’t want to be without it. Five months ago, however, we didn’t realize just how much basil our hydroponic wonder would provide.

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Pasta with Red-Pepper Sauce

Pasta with Red-Pepper Sauce

Sometimes what’s in our refrigerator dictates what’s for dinner—especially when it’s produce a little past its prime. This was the case last week when I found two red bell peppers on the decline as well as a large onion in a similar state. Not surprisingly, the first thing that came to mind was pasta.

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Shrimp with Herbes de Provence

Shrimp with Herbes de Provence

Having endless hours at home these days, I decided to do some housecleaning on my computer, deleting old emails, files, and photos that were just taking up a lot of space. This chore eventually led me to the largest folder on my Mac, labeled “Recipes.”

I use this folder to collect ideas for posts from online sources like Epicurious, Food & Wine, the New York Times “Cooking” site, and the like. Not surprisingly it’s huge, bulging with recipes, some dating back six or seven years. Almost all of them include source information, which facilitates giving credit to their originators.

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Wine-Braised Chicken with Artichoke Hearts

Wine-Braised Chicken with Artichoke Hearts

As some of my readers here may know, I’m a fan of Alison Roman of the New York Times. Her unaffected, simple approach to food so often leads to some of the tastiest dishes I’ve made. In fact, one of my most popular posts was based on her recipe for Vinegar Chicken with Crushed Olive Dressing. A modicum of ingredients and minimal preparation yielded an extremely flavorful and vividly colorful weeknight supper.

Well recently I came upon another of Ms. Roman’s recipes on the New York Times “Cooking” website: “Wine Braised Chicken with Artichoke Hearts.” What intrigued me most about it was her use of canned artichoke hearts. Yes, canned.

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Chickpea Chard Pork

Chickpea Chard Pork

Back in the early days when The Food Network seemed more focused on serious cooking than on competition shows and celebrity, Jamie Oliver, a British chef, made his debut on the network in 1999 with a series called The Naked Chef. As might be inferred from the show’s title, Oliver took a minimalist approach to home cooking, stripping recipes to their bare essentials.

I was a fan then and still am, after twenty years of watching him on television and reading his books at home. Recently, while viewing our local PBS channel here in San Diego, I came upon what I believed to be his latest show, 5 Ingredients—Quick & Easy Food. After watching several episodes, I purchased the eponymous book spawned by the series. All the beautifully illustrated book’s recipes do actually adhere to the limit of 5 ingredients, except for kitchen staples like salt and pepper, olive oil, vinegar, etc. and most can be prepared relatively quickly, making them perfect choices for weeknight cooking. Many of the recipes can also be found online on Oliver’s website.

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