Quick, Easy Midweek Porkchops

Good pork chops are hard to find. They are tough when pan fried and not very flavorful.  The best solution is to buy Iberico, but it's very expensive. The next best thing is to buy organic pork. I shop at The Organic Butcher near my home, and I'm never disappointed. They have fantastic fish too along with various eclectic items like vinegars, sauces, dandelion greens and fanciful ice cream flavors from small producers. The people who work there are very friendly, and I can tell they love to be there. So do I!

I had a lot of the onion greens left from the bunch I bought at an Asian market along with potatoes and some tomatoes, so I used them for this meal with the pork. I also found some dill that looked really sad and scared all by itself in the bottom drawer of the fridge. It was still fresh enough to use with my beans, so I threw it on the cutting board too. A mixed green salad complemented the dishes and a satisfying dinner was created in a flash.  Here's the recipe:

ON THE CUTTING BOARD:

Pork chops (bone in), fresh garlic,  onion
bulbs with the greens (can use baby leeks or scallions),
small potatoes, tomatoes, green beans, red chillies, dill,
Boston lettuce, avocado.

STEP ONE:

Preheat oven to 375 degrees




Lightly coat the tomatoes, potatoes, and onion bulbs with
olive oil, a little sea salt and a generous grind of pepper.
Roast potatoes first for about 15 minutes and then add
the tomatoes and onion bulbs. Continue roasting for
about 15 more minutes, stirring once or twice.

STEP TWO:



Heat a cast iron skillet (if you have one) on high with a
little sea salt inside.  Cast iron conducts, distributes and
holds heat very well. I love my cast iron skillet. I've had
it for many years. You can sometimes find them at yard sales
for next to nothing. Big score!

Pound the pork chops between sheets of plastic wrap with
a mallet and rub with a fresh clove of garlic.  Place in the
hot skillet and sear the chops on each side. Let cook for 4
minutes and then transfer to the oven for about 8-10 minutes.
Pork should be a light pink color inside. Let rest under a
foil tent while you cook the beans.

STEP THREE:



Heat a couple tsp. of oil in a skillet and when hot, add
the green beans with about 12 red chillies.  Don't cut the
chilies unless you're a sucker for punishment!  They're
meant to add heat and should not be eaten either. Can add
some chopped, fresh garlic to the beans as well as a little
splash of tamari and some pepper. Sitr fry until done --
about 6 minutes. Chop the dill and scatter on top.

STEP FOUR:





Done! Serve with a mixed green salad and enjoy!

ALLA VOSTRA SALUTE!

Norouz is the Persian New Year that Celebrates Spring!

Last night my husband Sadegh and I celebrated Norouz with a great symbolic meal and appreciation for all the good things we have in life. Norouz starts on the first day of Spring and lasts 13 days. A table (the Haftseen) is set with seven symbolic items, all starting with the letter S: Seeb (apple), Sabze (green grass), Serke (vinegar), Samanoo (a meal made out of wheat), Senjed (a special kind of berry), Sekke (coin), and Seer (garlic). Some Haftseen tables also include a book of poetry (Rumi is a favorite of friends),  a mirror and candles (reflecting into the future), a goldfish swimming in a bowl (representing life), painted eggs (fertility) and sweets and fruits. Each item is a symbol of Spring and renewal.

Norouz has been celebrated in Iran for over 3,000 years and is rooted in the traditions and rituals of the Zoroastrian (religion of ancient Persia before the arrival of Islam). It is the biggest holiday of the year in Iran.



An example of a "Haft Seen" courtesy of iranchamber.com

I surprised Sadegh when he came home with a busy kitchen and a happy cook -- me!  For this special post, I went to the market and bought most of the ingredients I needed for the meal. I would normally serve this dish with traditional rice with tahdig (golden-crust) but this time made a sabzi polo (herbed rice) to honor Norouz and served it with the fish which is a traditional combination on this day.  I decided to be brave and post the photo of the finished meal even though the rice looks way too dark. This is because of the vast amount of fresh herbs incorporated into the rice. Usually, the rice on top is golden brown. I used yogurt in the rice with this recipe which I normally don't do because the top usually isn't crispy enough for me when I cook it with yogurt. Maybe I need to experiment more. The rice is from the same NY Times recipe adapted by Samin Rosnat.  In a later post, I'll show how to cook Persian rice both ways, and you can decide for yourself which way you prefer.

There's lots of work involved with the chopping of fresh, beautiful herbs, shallots and garlic, the grinding of walnuts and the citrus juicing, and although it takes a while to make, the longest part is waiting for the rice to finish. It's all worth it though. Delicious!  Here's the recipe for the fish, courtesy of Samin Rosnat and the NY Times:

ON THE CUTTING BOARD:

:

Trout, 2 shallots, 4 cloves garlic, 2 scallions, 1 small
bunch chives, 1 cup fresh parsley, 1 cup cilantro,
2 sprigs tarragon, 1 cup dill, 3 clementines, a lime,
1/2 cup finely ground walnuts, 2 T. pomegranate syrup,
4 T. olive oil

STEP ONE:

Preheat oven to 475 degrees.






Finely chop all the fresh herbs, shallots, scallions
and garlic and set aside.  Finely process walnuts
(I love my NutriBullet!) and set aside.

STEP TWO:



Place 2 T. olive oil into a
skillet and fry 2 finely chopped shallots until golden.
Add 2 T. olive oil to pan and add the herbs and walnuts, stir
and saute for about 5 minutes. Add salt to taste.

STEP THREE:



Juice the 3 clementines and zest one to collect 1/2
tsp. Juice the lime and add all three to a small bowl.
Add 6 T. of juice to the herb mixture and let it cook
for about 4 minutes until the liquid is almost gone.
Add 2 T. pomegranate molasses and stir.  Cook for
another couple of minutes and then take off the heat
to cool. I found pomegranate molasses at my local
grocery store in the international section.

STEP FOUR:


Sprinkle sea salt inside and outside the fish. Open the
fish further with a sharp knife to butterfly and drizzle
each with a T. of the remaining juice mixture. Place
about a quarter cup of herb/shallot/garlic mixture
inside each fish.  Close the fish with kitchen twine in
three places and place on a baking sheet that has been lightly
coated with olive oil.  Place in the hot oven for about
20 minutes. Fish should be very golden brown and may
look a little charred on the tail.



Serve with rice and salad.  Persian rice with tahdig
(that golden crust) is the best way to serve this along
with a Persian salad. Traditional ones are cucumber,
radish, tomato, feta cheese and an olive oil and lemon
juice dressing.  As I stated above, these will be the subject of
another blog post!

And a parting gift:

An excerpt from Rumi's poem "Moving Water"

How could we know what an open field of sunlight is?
Don't insist on going where you think you want to go.
Ask the way to the spring. Your living pieces will
form a harmony.

There is a moving palace that floats in the air with balconies
and clear water flowing through, infinity everywhere, yet
contained under a single tent.


ALLA VOSTRA SALUTE AND HAPPY SPRING!

• 
  

VEGETARIAN PAELLA IS DELICIOUS

Paella is such a satisfying dish and surprisingly easy to make.  The most labor intensive part is cooking the risotto -- not hard, just a little time-consuming. This paella is even easier since it is a vegetarian variation. And it's just as delicious.  Besides wanting to eat more vegetarian meals, we had a friend to dinner the other night who is vegetarian.  I received a copy of Ina Garten's Cooking for Jeffrey for my birthday and found a vegetable paella in it.  Sounded perfect. I adapted the recipe by substituting vegetable stock for the chicken stock and adding the vegetables I had on hand along with some tofu for added protein. It came out great!  Here's the recipe:

ON THE CUTTING BOARD:



Porcini risotto, red, yellow and orange peppers,
2 baby eggplants, vidalia onion bulbs, cherry tomatoes, black olives,
sun dried tomatoes, mushrooms, roasted red peppers, baby celery
root, 1 red and 1yellow onion, garlic, smoked paprika, fresh thyme,
olive oil, saffron, Manchego cheese (or parmesan), black olives.
Pictured is some chicken stock which I put in to show that stock is used.
For this particular dish, I used pound spice, a specialty spice from St.
Croix. I mixed one T. with 3.5 cups of water.  Pound spice looks like this:



Use any vegetable stock you like.  The recipe also
called for a Spanish paella rice, but I used risotto.
I used vidalia onion bulbs instead of scallions and
celery root instead of fennel. Use what you have!

STEP ONE:



Cut the eggplant into 1/2-inch rounds and cut in half. Cut
onions into thick slices and cut in half. Cut the celery
root into 1/2-inch rounds and cut in half.  Toss with peppers
(I used whole, small ones) and three T. of olive oil. Sprinkle
with a pinch of sea salt and a grind of pepper and roast in a
425 degree oven for about 35-40 minutes. Make sure the
vegetables start to get a nice char.  Cook the mushrooms in
a little oil or butter until they are nicely browned and aromatic.

STEP TWO:















Heat 3 T. of olive oil in a paella pan or skillet and add
the chopped yellow onion. Cook until translucent and then add 6
cloves finely chopped garlic and 1 tsp. of saffron threads. Cook
for about a minute and then add the chopped vidalia onion greens
or scallions. Stir and let cook another minute. Add 2 cups of rice
and stir to coat with the olive oil.  Puree the jarred red peppers
with 1 tsp. smoked paprika and add to the rice.  Pour in 1 cup of
heated stock to the pan and stir. Let cook until liquid is nearly
absorbed and then add more stock (about 10 minutes).
Heat should be on medium.  Add about 1 tsp. of fresh thyme.

Keep adding stock until the risotto is al dente.

STEP THREE:








Add the cherry tomatoes to the pan along with about
3 T of sliced sun dried tomatoes. Stir. Carefully fold
in the tofu. I used soft tofu because I'm not too fond of
the firm one in terms of flavor and texture. Add the roasted
vegetables and sautéed mushrooms and stir. Remove
the paella from the heat.

STEP FOUR:



Add the black olives (recipe calls for Manzanilla or
Cerignola) and the cheese. Grate according to taste.
Check for salt. The pound spice has quite a lot, so I
didn't add any extra except for a little on the roasted
vegetables. If you used a no- or low-salt stock, you
might want to add some.

STEP FIVE:



Spoon into shallow bowls and enjoy!

ALLA VOSTRA SALUTE!